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Recipes From Europe


These recipes came from an old cookbook I found at a flea market. There was no publishing date. I will continue to add recipes until all are entered.
....Enjoy!


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Austria:


Austrian Cabbage

1 small head of cabbage
2 tbsp. butter or bacon fat
1/2 tsp. salt
1 tsp. paprika
1 tbsp. minced garlic or crushed clove garlic
1/2 pint sour or sweeet cream.

Shred and wash the cabbage.
Saute it lightly in the butter or bacon fat.
Add salt, paprika, and onion or garlic.
Put into a baking dish and pour the cream over top.
Bake in a moderate oven temperature (300 - 350 degrees) for about 20 min.

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Bohemia

 

This is the Easter Meat Loaf that we make. The amount of eggs is not a typo, unfortunately. It does require 18 eggs!  I have another one that has the same ingredients but only 7 eggs and you add allspice to it. I've included that recipe as well. I hope one of them tastes like your grandmother's. Enjoy and Happy Easter.

This recipe is from Angelina (click on her name to email her).

BOHEMIAN SEKANICE (Easter Meat Loaf)
2 pounds boneless veal
salt and pepper to taste
1 1/2 pounds boneless pork shoulder
1 tablespoon chopped chives
1 large onion
18 eggs
3/4 pound saltine crackers
2 cloves mashed garlic
Put meat and onion in a pot, cover with water, and cook untill meat is tender. Remove meat and discard onion.
Reserve broth (about 1 quart) and add crackers, salt, pepper and chives. Beat in eggs. Add mashed garlic
and mix well. Spread 3/4 full in greased pans and bake uncovered at 350 about 1 1/2 hours or at 275 for 2 hours
or until brown and crusty.

SECONITZA
2 pounds boneless veal shoulder
2 pounds pork shoulder
Grind meat
1 whole onion
2 cloves garlic
Add 1 slice of wet bread
Season with salt and pepper
Mix well with your hands to distribute evenly. Sprinkle with ground allspice
add 6-7 eggs and mix again with your hands. Sprinkle on paprika. Place in greased cake pan,. Bake 350 degrees for 30 minutes

 

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Belgium:


Stolen Yeast Bread
(Fruit Bread)

1 c. seedless raisins
1/4 c. orange juice
3/4 c. milk
1 c. (8 oz. jar) mixed chopped candied fruits
1/2 c. sugar
1 c. butter or margarine (2 sticks)
1 c. chopped blanched almonds
1 tsp. salt
2 envelopes active dry yeast
(or 2 cakes compressed yeast)
1/4 c. very warm water
2 eggs, beaten
1 tsp. lemon rind, grated
5 c. flour, sifted
1/4 tsp. nutmeg
2 tbsp. cinnamon-sugar
(just add sugar to cinnamon spice)

Combine the raisins, candied fruits and orange juice in a small bowl.
Scald milk with the sugar, salt and 1/2 c. (1 stick)
of the butter or margarine; cool to lukewarm.
Sprinkle or crumble yeast into very warm water in a large bowl.
Stir until yeast dissolves,
then stir in cooled milk mixture, eggs, and lemon rind.
Beat in 2 c. of the flour until smooth, stir in fruit mixture,
almonds, and nutmeg, then beat in just enough of the remaining 3 c. flour to make a stiff dough.
Knead until smooth and elastic on a lightly floured pastry cloth or board,
adding only enough flour to keep the dough from sticking.
Place in a greased large bowl; cover with a clean towel.
Let rise in a warm place, away from draft,
2 hours or until double in bulk.
Punch dough down; knead a few times; divide in half.
Roll each into an oval (15x9") and place on a greased large cookie cookie sheet.
Melt remaining butter or margarine in a small pan;
brush part over each oval-loaf of dough; sprinkle with cinnamon-sugar.
Fold in half lengthwise. Cover and let rise again for 1 hour, or until double in bulk.
Brush again with part of the remaining melted butter or margarine.
Bake in moderate oven (350 degrees), about 35 min,
or until golden brown and loaves give a hollow sound when tapped.
While hot, brush with the remaining melted butter or margarine.
Cool before slicing and serving.

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Czechoslovakia:


Czech Tomato Soup with Rice

2 c. tomatoes, chopped
1/2 c.rice
1 oz. butter
1 tsp. tarragon vinegar
1/2 c. grated cheese
3 c. stock (chicken, pork, or beef)
salt and pepper to taste.

Fry the rice in butter; add 2 pints boiling water and one tsp. salt.
Simmer until the rice is just tender.
Pour the rice into a strainer and steam gently over the pan in which it was cooked.
Cook the tomatoes in very little water until tender.
Season with salt, pepper and the sugar. Pass through a sieve.
Put the tomatoes and rice together in a pan with the vinegar, add the hot stock gradually.
Serve with grated cheese over top.

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- RECIPE INDEX -

[ Original Ozark Recipes ] [ European Recipes ]


[ Middle Eastern Recipes ] [ Far East Recipes ]


[ African Recipes ] [ Caribbean Recipes ]


[ Pacific Area Recipes ] [ South American Recipes ]


[ North American Recipes ]

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