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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Ingredients:
1 lb (0.5 kg) dried salt cod
2 lb (1 kg) potatoes, peeled and cut into 1/4 -inch dice
1 dl white wine
olive oil
garlic
parsley
salt, pepper

Preparation:

1. Soak the cod in cold water to cover in refrigerator for at least 24 hours (up to 3 days). Change the water 5 times to remove the salt. Drain and pat the cod pieces dry with a towel.
2. Heat oil in a deep skillet, fry cod and garlic.
3. Add water and wine. Bring to boil.
4. Add potatoes, salt and pepper and cook for 40 minutes. Add parsley.

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Ingredients:
2 tbsp. Cornstarch
2 1/2 tbsp. Olive oil
2 c. Milk
3 cloves Garlic, minced
1 tbsp. White wine, optional
1 tsp. Salt
1 tsp. White pepper
1 tsp. Onion powder
1 tsp. Oregano
1 tsp. Nutmeg (optional)
2 tbsp. Parmesan cheese
1 c. Shredded mozzarella
1 c. Shredded provolone

Preparation:

1. Saute garlic until soft.
2. Combine cornstarch and milk in a small saucepan, stirring until smooth. Add the mixture to garlic together with salt, pepper and spices.
3. Gradually wine and Parmesan cheese. Heat to boiling, stirring constantly, cook approximately 2 minutes. Let white sauce cool slightly.

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Ingredients:
50 g (1.7 oz) butter
50 g (1.7 oz) flour
500 ml (1 pint) scalded milk
pinch of nutmeg
salt, white pepper

Preparation:

1. In a saucepan, melt butter over low heat. Add the flour. Mix the flour and butter together to form a smooth paste. Remove from the heat.
2. Add milk. Return saucepan to medium-low heat. Simmer for 15-20 minutes, stirring from time to time. Add salt, white pepper and nutmeg to taste.

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Ingredients:
4 Tbs sugar
1 1/2 Tbs active dry yeast
2 cups warm water
2 tsp salt
2 Tbs oil
6 cups bread flour

Preparation:

1. Dissolve sugar and yeast in warm water.
2. Mix salt and oil into the yeast.
3. Gradually add flour to form a soft dough.
4. Knead dough on a lightly floured surface until smooth. Place in a greased bowl and cover and let rise until doubled in bulk, for about 1 hour.
5. Punch down and divide into 2 portions and form loaves. Place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
6. Bake at 350 degrees F (175 degrees C) for 30 minutes.

   Makes 2 loaves.

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Preparation:

Stir 1 heaping teaspoonful of flour with the yolks of 4 eggs and 1 pint of white wine; take a tablespoonfuls of sugar, lemon peel and a little cinnamon, stir all together and let it come almost to a boil, stirring constantly, then pour into another vessel, stir so that it will not curdle and put into a sauce boat.

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Preparation:

1 cupful of sugar, and 1/2 cupful of butter are beaten to a cream, add 1 well beaten egg, then stir in 3/4 cupful of sour wine, a little nutmeg, and 1/2 teaspoonful of lemon extract. When ready to serve set in a dish of hot water, but do not boil; let it get quite hot.

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Preparation:

1. Steam the citron and apricots until they are soft, and then cut them in the required manner.

 

2. Prepare the other fruits and the almonds.

 

3. Cream the butter, add the sugar, egg, and milk, and beat thoroughly.

 

4. Sift the baking powder and spices with the flour and add these.

 

5. Dredge the fruits and nuts with flour and fold them into the mixture.

 

6. Bake for 2 hours in a slow oven in small loaf pans lined with paper and containing about a 1/2 inch layer of flour in the bottom, or steam for 3 hours and then bake for a short time in a moderate oven.

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Ingredients:
1 cup sugar
1/2 cup shortening
2 cups cake flour
3 tsp baking powder
1/4 tsp salt
1/2 cup milk
4 egg whites, stiffly beaten
1 tsp vanilla extract
1/4 tsp lemon extract

Preparation:

1. In a medium bowl, cream together the sugar and shortening.

 

2. Combine flour, baking powder and salt, add alternately with milk to the creamed mixture and mix well. Add vanilla and lemon extract.

 

3. Carefully fold in stiffly beaten egg whites.

 

4. Turn out into a cake pan lined with wax paper or greased parchment paper on the bottom, and buttered on the sides.

 

5. Bake in 190 C (375 F) oven about 20 minutes or until the cake tests done with a toothpick.

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