Conference turris::cooks

    
    			Opocansa {sp?}  [Czechoslavakian]
    
    
    Large bowl of Dough		2 cups of poppyseed [mixed with sugar!]
    milk
    
    
    roll in your hands gumball size little bread balls and place on a 
    cooking tray.  Do this until all the dough is rolled.  Bake for
    10 minutes per tray at 375 and let cool.  
    
    Take the poppyseed [you can find in a store it pre-prepared with
    sugar-if not mix with 1 cup of sugar and 1 tbl of honey and simmer.
    Make sure this mix is simmered with the milk until very warm, just
    before a boil.  Previously the cooled dough balls should be in 
    a large mixing bowl -that can be transferred to the stove later..
    and mix the balls with the poppy mixture ever so carefully and 
    thoroughly.  
    
    Preparation time: [balls=2 hrs]
    
    Put the mixture on the stove to keep warm when ready to serve.
    Milk should have evaporated by the time you serve.  I put no
    amount of milk above because it's up to you, but try using
    3/4 cup to 2 cups of poppy.  Poppy should NOT drown.
    
    ***This is good for holiday meals...we have it every Easter and
    Christmas.*** 

    Hi,
    
    maybe I could help you. I am native from Czechoslovakia. I have
    a lot of recipes which I could share with you (your friend).
    Send me a mail message (CPDW::ADAMEK) what kind of meal are you
    loking for.
    
    Jana

Would you please post whatever was requested.  I don't know what recipes to
ask for but am always on the lookout for new things.

Thanks

    Perhaps you could do your favorite Czech meal, with a main dish and
    dessert!  My friend's problem is all the recipes she found in the
    library either weren't converted well or had ingredients she couldn't
    locate.  So she's looking for any recipes at this point.
    
    Thanks for your time and effort.
    
    Belinda
    

    I was trying to figure out how I'd solve this problem without going to
    a huge library or expense and decided I cook up some German recipes
    -- as if they were nothing out of the ordinary, of course :-) -- nad
    then watch for any kind of response and then cheat in that direction
    the next time.  Or, I'd go back to the bookstore that had a Polish
    cookbook and see if there were any "regional" recipes in there that
    might be close to Czech.
    
    ed

    re:  .4
    
    Yeah, that's the way to do it........"Czech" the Polish recipes.
    
    ;^)

    Here are some traditional Czech recepies:
    
    Chicken paprika (Kure na paprice)
    ---------------------------------
    1 chicken (3-4 pounds)       	1/2 t paprika
    1 medium onion, chopped             salt to taste
    1/4 c chopped bacon or butter       1 1/2 c water
    					1/2 c sour cream
    					2 T flour
    Cut chicken into small pieces. Wilt onion in bacon or butter,
    add paprika, chicken, salt; brown. Add water, cover and simmer until
    tender (about 45 minutes). Remove chicken from pan. Mix sour cream 
    with flour, stir carefully into pan; simmer gravy for 5 minutes.
    Strain over chicken. Serves 4 to 5. Serve with noodles.
    
    Roast stuffed chicken (nadivane kure pecene)
    --------------------------------------------
    1 roasting chicken (3-4 pounds)
      salt to taste
    1/4 c butter        1 recipe Bread Crumb Stuffing
    1 c water		
	
    Clean and stuff the chicken. Sprinkle with salt and rub with butter,
    add any remaining butter to roasting pan. Roast chicken in 350 oven
    for 45 to 60 minutes. Baste frequently with water. Serves 4 to 5.
    
    Stuffing: 1/2 c butter		1/2 c light cream or milk
    	      3 eggs, separated		salt to taste
    	      1 chicken liver, chopped  1 T minced parsley
    	      1 1/3 c bread crumbs
    Cream butter, add egg yolks, 1 at a time, blending in thoroughly.
    Mix in liver, bread crumbs soaked in cream or milk, salt, parsley.
    Fold in stiffly beaten egg whites. Pack lightly into cavity of chicken.
    
    Segedin goulash (segedinsky gulas)
    ----------------------------------
    1 1/2 pounds fresh pork shoulder, cubed
    1 medium onion, chopped
    2 T shortening (oil)
    1/4 t paprika			1/2 pound sauerkraut
    1/2 t caraway seeds                 3 T flour
    salt to taste                       2 T lard (butter)
    1 c water                           1 c sour cream
     
    Fry onion in shortening. Add meat, paprika, caraway seeds and salt.
    Brown well. Add 1/2 c water, cover, and simmer for 45 minutes.
    Add 2/3 of the sauerkraut and simmer for 30 minutes longer.
    Brown flour in lard, stirring well, and add to meat with the remaining
    water, simmer for 5 minutes. Add sour cream and the remaining
    sauerkraut. Bring to a boil and serve. Serves 4 to 6.
    
    Easter cake (bochanek velikonocni)
    ----------------------------------
    5 1/2 t dry yeast 		1 c lukewarm milk
    1 T sugar                   1/2 c butter, melted
    2 T flour                   2 egg yolks
    2/3 T lukewarm milk         1/2 t grated lemon peel
    4 1/2 c flour               1 t vanilla
    1/2 c sugar                 1/4 c raisins
    1 t salt                   1/3 c almonds, sliced
    			       2 T chopped citron
    
    Place yeast in a bowl, sprinkle yeast with sugar, and stir until 
    mixture liquefies. Add 2 T flour and and 2 T milk, blend. 	
    Cover with a cloth and let rise in a warm place for 5 to 10 minutes.
    Add all other ingredients; mix well with a wooden spoon. Remove dough
    from bowl, put on a floured pastry board, and knead until it is smooth
    and does not stick. Return to bowl, sprinkle with flour, and cover with
    cloth. Let it rise in a warm place (about 80F) 30 to 60 minutes
    or until it is almost doubled. Knead prepared raised dough on lightly
    floured board and shape into a large round loaf. Put on a well-breased
    baking sheet and let rise about 30 minutes. Brush with egg.
    Cut a cross in top of loaf with scissors' sprinkle with almonds.
    Bake in a preheated 400 oven for 15 minutes; reduce heat to 375 
    and bake 30 to 45 minutes longer.
    
    Good luck!
    Kamila

    Kamila,
    
    Have you ever heard of a dish called Tastzicki Prague?  (I'm guessing
    at the spelling)  There used to be a Czechoslovakian restaurant in
    Dublin, Ireland -- of all places! -- that had this on the manu, and I'd
    love to find a recipe for it.  The basic ingredient was batter coated
    pieces of pork, with a sauce with prunes, as I remember, and I'm not
    sure what else, but it was delicious!
    
    -ellie

    Hi, My wife and I ate at a Czech restaraunt in Halifax, Nova Scotia and
    had a really great garlic soup. I remember it was pretty simple to
    prepare but forgot the ingredients, have you heard of it and can you
    supply a recipe ?
    
    thanks, Don

Hi Don!

I don't know if it was Czech, but the Frugal Gourmet did a creamy garlic soup 
this weekend.  Looked pretty simple, chicken stock thickened with a roux and 
some cream, and oven roasted (or was it par boiled) garlic squeezed into it.
Then they topped with chives and grated cheese.

						-JP

    JP. it's been a long time !  The soup I was referring to was VERY
    watery. It had about 6-8 cloves of garlic in a couple of cups of water.
    It also had an egg in it but I think it was only the white and then it
    also had some other seasonings (marjoram, I think). I was just hoping
    for the "finer" details of the recipe.
    
    regards, Don

    
    I have a small Czech cookbook I picked up in Prague last year.  I'll
    try to remember to bring it in tomorrow and enter some recipes.
    
    Carla
    

    Anyone out there have a good recipe for Kolochy (sp) the semi-sweet
    desert thingies.  
    
    meg