Ingredients:
ZAKWAS:
2 cups pre-boiled warm water
100 g (3.5 oz) rye flour
2 garlic cloves, minced
ZUREK:
100-200 g (3.5 to 7 oz) white sausage (polska kielbasa)
1 bay leaf
2 corns of allspice
salt, pepper
2-3 Tbs sour cream

Preparation:

1. ZAKWAS: Mix rye flour with warm water and garlic. Pour into a glass jar or crockery bowl, cover with cheesecloth and let stand in a warm place for 5-6 days. (The fermentation and sour smell is a sign that it’s getting good) Strain and use as required.
2. ZUREK: Cook sausage in 1 l of water with bay leaf and allspice for 30 minutes. Add strained zakwas (only liquid). Season with salt and pepper. Cook for 5 minutes.
   Serve with sour cream.
   You can also add chopped, cooked potatoes, chopped hard boiled egg, fried bacon or/and fried onion.

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Preparation:

1. With the smooth sides of butter-hands roll Neufchatel cheese into small egg shapes.
2. Cut long radishes into straws and season with French dressing.
3. Scatter the straws in lettuce nests, arrange the eggs in the nests, sprinkle with dressing, and fleck with chopped parsley or paprica.

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Preparation:

1. Chop sufficient cold fish, boiled previously in water and vinegar, with onion, carrot, and herbs, then freed from bones and skin.
2. Mix with as much mayonnaise dressing as will cover and set on ice 1 hours.
3. Melt some aspic jelly and whip it very stiff, and fill a mould shaped like a cross in alternate layers of jelly and fish.
4. Set aside to harden and turn it out on a bed of lettuce leaves garnished with a border of whole hard-boiled eggs. The originality of this quaint dish lies entirely in the shape of the mould, which must be a square or Greek-cross shape.

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Ingredients:
DOUGH:
600 g (1 lb 5 oz) white flour
6 Tbs olive oil
a pinch of salt
FILLING:
1 kg (2 lb) Swiss chard (silver beet) or spinach
400 g (0.9 lb) cottage cheese
100 g (3.5 oz) parmesan
10 eggs
2 teaspoons marjoram, chopped
2 teaspoons parsley, chopped
garlic, minced (optional)
olive oil
salt, pepper

Preparation:

1. DOUGH: with Combine flour, oil, a pinch of salt and enough cold water to make a medium soft dough. Knead well for 10 minutes or until the dough becomes elastic. Divide the dough into 14 balls. Cover with cloth and let stand for about 1 hour.
2. FILLING: Clean, wash and dry the Swiss chard. Place in a saucepan with little boiling water and cook at high heat until wilted. Cool, then squeeze out excess liquid and chop finely. Add 50 g (1.7 oz) parmesan cheese, marjoram, parsley, garlic and 2 eggs. Season with salt and pepper.
3. Oil a round shallow oven dish, 9 inches (22 cm) in diameter.
4. Flatten each piece of dough, one at a time, making each a very thin disk, larger than the baking pan you are going to use. Lay the pastry on the oven dish, allowing it to flow over the edges. Oil it lightly. Place another disk over it and repeat until you have used 7 disks.
5. Spread the Swiss chard stuffing over the dough, and then spread the cottage cheese over the greens level with a knife. Make 8 small cavities. Pour a raw egg into each cavity and sprinkle each with salt, pepper and remaining parmesan cheese.
6. Cover the whole lot with the same number of pastry sheets, each brushed with oil. Pinch the borders and trim the excess dough, prick the top of the pie in a few places and then brush with oil.
7. Bake for 1 hour in 190 C (375 F) oven. Allow to rest before removing from the cake tin.

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Ingredients:
25 g (0.9 oz) fresh yeast
1/2 cup milk
550 g (1.25 lb) flour
5 eggs
170 g (6 oz) sugar
250 g (0.5 lb) butter
a pinch of salt
grated zest of 1 lemon
150 g (5 oz) candied lemon and orange rinds (diced)
50 g (1.7 oz) almonds, peeled
50 g (1.7 oz) granulated sugar

Preparation:

1. Combine the yeast with the warm milk and 1 tsp sugar. Mix in 2 cups of the flour, and set aside to rise for 1 hour.
2. Press on the dough to deflate it, put in the mixer bowl along with 4 eggs, remaining sugar, remaining flour, 3 tablespoons of butter and a pinch of salt. Mix well, and set aside to rise until it doubles in volume.
3. Knead the dough once more, adding remaining butter, sugar, lemon zest and the candied lemon and orange peel. Set aside to rise for at least 10 hours or overnight.
4. Divide the dough into 3 pieces (1 longer piece for the body and 2 smaller pieces for the wings). Fit into a dove-shaped mold, place on a baking sheet and let rise for half an hour.
5. Brush the dough with the remaining egg, top the surface with almonds, pressing them in slightly, and then sprinkle with the granulated sugar crystals. Pre-heat the oven to 190 C (375 F) and bake for 15 minutes. Lower the heat to 165 C (325 F) and cook for another 20 minutes. Bake until brown on top and slender wooden skewer inserted into center comes out clean.

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Ingredients:
500 g (1 lb 2 oz) flour,
4 eggs,
200 g (7 oz) sugar,
grated zest of 1 lemon,
1 cup milk,
1 packet of yeast
1 cup oil

Preparation:

1. In a large bowl beat eggs with sugar. Add milk, oil, lemon zest, flour and yeast. Mix well.
2. Pour the mixture into the buttered tin. Bake for 40 minutes in 180 C (350 F) oven.

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Ingredients:
1 leg of lamb (about 2 kg; 4 lb)
100 ml (1/2 cup) oil
50 ml (1/4 cup) lemon juice
salt and pepper to taste
1 tsp rosemary
1 tsp oregano
3 garlic cloves, minced
2 kg (4 lb) early potatoes
1 tsp paprika
1 Tbs oil

Preparation:

1. Clean and wash leg of lamb. Debone it. Pound meat to an even thickness.
2. In a small bowl mix lemon juice, salt, pepper, rosemary, oregano and garlic. Rub mixture over surface of lamb. Roll up and tie meat securely.
3. Heat oil in a roasting pan. Quickly brown the meat on a stovetop. Put it in 200 C (392 F) preheated oven. Roast for about 2 hours. Baste the meat often with with pan fluids. Add warm water if neccesary.
4. Season potatoes with salt, paprika and oil. Transfer potatoes to roasting pan with lamb and bake until done.

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Clear Tomato Soup
Mixed Pickles
Croutons
Creamed Mushrooms in Timbale Cases
Roast Spring Chicken
Mint Sauce
Potato Puff
Creamed Peas and Carrots
Grapefruit-and-Celery Salad
Milk Sherbet
Sponge Cake
Coffee

No. 2

Fruit Cocktail
Bouillon with Whipped Cream and Pimiento
Celery Wafers
Fricassee of Chicken
Riced Potatoes Scalloped Corn
Tomato Salad
Bavarian Cream Salted Nuts
Coffee

Easter RECIPES

Other Holiday Menus

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Preparation:

1. Add sugar to the beaten yolks and stir well.

 

2. Add almonds, lemon rind and juice, then the grated potatoes and salt, and lastly the whites of the eggs.

 

3. Place in well greased pudding dish and bake 1/2 hour, setting the dish in a pan half filled with boiling water.

 

4. Serve on platter with wine sauce or chocolate sauce.

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Preparation:

1. Mix 4 1/2 ounces butter with an equal amount of sugar, add 5 eggs well beaten, 1 cup of milk, 2 ounces yeast, and 10 ounces of flour.

 

2. Let it rise for 2 hours, form into shape of a large fleur-de-lis, or 3-pointed flower (to represent the Trinity), ice with sugar, and bake 1 hour.

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