More Vampire Specialties
Part 15
Bogracs Gulyas
Ingredients
4 tablespoons of bacon fat
5 large onions coarsely chopped
2 large green peppers chopped
3 garlic cloves minced
1 1/2 tablespoons Hungarian Paprika
3 lbs. stewing meat in 1 inch cubed pieces
salt & pepper to taste
6 ozs. tomato paste
sour cream at room temperature
Preheat oven to 325 degrees
Heat fat in a deep heavy pot. Cook the onions, peppers and garlic until the onions are
limp and transparent. Add paprika. Add beef and remaining ingredients except the sour
cream. Stir well to combine.
Simmer in preheated oven for 11/2 - 2 hours or until meat is tender. Adjust oven
temperature during cooking time so contents of pot remain at a simmer. Serve in shallow
soup bowls with a tablespoon of sour cream on top.
Amas Retes
Authentic Apple Strudel
Ingredients
1 recipe of strudel dough
3/4 cup melted butter
1/2 cup fine bread crumbs
8 medium Granny Smith apples
peeled, cored & cut thin
1/2 cup chopped walnuts
1/2 cup sugar
1 1/2 teaspoons of ground cinnamon

Preheat oven to 350 degrees
1. Place a sheet of strudel dough on a damp kitchen towel & butter
generously with melted butter. Sprinkle with a this layer of bread crumbs
& top with a second sheet of dough. Brush this layer with butter & sprinkle
with a few bread crumbs.
2. Repeat making a second strudel base. Toss together the apples, walnuts,
sugar, cinnamon & remaining bread crumbs. Spread 1/2 the apple mixture
on a three inch strip down the center of each dough, leaving 2 inches of
space on each side.
3. Roll the strudel with the aid of a towel jelly roll fashion, staring at
the long side facing you. Tuck in the edges of the dough and place the
strudel seam face down on a buttered sheet pan. Brush generously  with
part of remaining butter. Repeat with second strudel.
4.Bake the strudel in the pre-heated oven for 30- 35 minutes. If they are browning too quickly tent them with aluminium
foil. Take foil off at least 10 minutes before they are done. Dust with powdered sugar and serve.
Schnitzel
Ingredients
Veal or pork cutlets
garlic salt
salt & pepper
paprika
1 egg
2/3 cup milk
fine breadcrumbs
olive oil
1 tablespoon butter
You can use whatever kind of meat you would like to make these. They can be made out of thin pork
chops but I think any type meat you use should be cubed. That means the butcher runs it through the
cube steak machine. We also have one of those. When I was working in the meat market for a spell I
use to make all the cubed meats, beef, veal, pork and chicken.
You have to watch these cutlets because some have to go
through the cube steak machine more than once and some
cannot go through it more than once or they won't hold together.
Find thin cut boneless pork chops and place the chop between
2 sheets of film wrap and pound out with a wooden meat cleaver
to about 3/8 of an inch.
Place the breadcrumbs in a bowl or dish and add salt, pepper and
paprika and garlic salt. In a separate bowl stir together the egg and milk.
Dip the cutlet in the milk, egg mixture, then in the seasoned breadcrumb
mixture.
Heat the oil and butter in a large skillet until sizzling. Fry
the Schnitzels until they are golden brown on each side.
Serve with sweet & sour red cabbage or mashed potatoes.
The key to these coming out without having burnt edges: Make sure oil-butter mixture is hot so when you put
the cutlet in it sears right away. Watch them on each side so as to not burn them, then turn your stove down
on low heat and let them cook a few minutes to make sure they are done on the inside.

Do not use a lid to cover the pan. When frying breaded meats or chicken strips of any kind, to maintain that
crunch, turn heat down to low so you don't burn them. It takes a bit of time to get the inside cooked, so your
heat must be low so as not to burn the outside. Putting a lid on will cause water vapor and that will turn your
crunchy food to become mushy.  Also, when you turn these with the spatula do it very gently. You really have
to practise this to get good at it. Many things can go wrong like your breading coming off in the cooking
process.

You want to get this to where when you remove the cutlet from the frying pan that you can place it on a plate
with a paper towel on it for it to drain without any breading coming off. Delicious with horseradish sauce.
Remember the key to these Eastern European meals being delicious is to always
have a hearty green salad of some sort and good peasant bread.
Potato Dumplings
Ingredients
6 medium potatoes
1 egg yolk
1/2 teaspoon salt
1/2 cup all purpose flour
Now this is the recipe my Aunt gave me but I will admit
maybe the first two or three times I used this recipe,
after that I made much bigger portions when I had the
diner, maybe 60-70 portions for Sunday Dinner.
I make smaller portions at home now and its been a long time since I used this recipe
because usually when I have mashed potatoes left over I use them to make these
dumplings. You have to use real potatoes because instant just are not firm enough. So I
take my leftover mashed potatoes and I let them sit out overnight with some film wrap on
them, it dries them out and makes them crusty. Make sure your potatoes are not soft and
runny or this won't work so you need firm mashed potatoes.
I'm gonna suggest you follow the recipe a few times till you get comfortable with winging it yourself as far
as the other ingredients. For me I just throw in what I think it needs, sometimes 1 egg sometimes 2 or 3 and
not just the yolk but the whole egg. Also I add some water depending on how the dough feels. If it gets to
slushy add more flour.
These are not fluffy dumplings they are very sturdy and are served as a side dish to meat and sauerkraut. My
favorite dinner for these tasty morsels is a pork roast dinner with dumplings , sauerkraut, dressing and mushroom
gravy, we also served pan roasted carrots and potatoes with it. So....here is the rest of the recipe.
Boiled peeled potatoes or used mashed. Drain boiled ones and rice through a ricer, let cool and then mash. On a
floured board, gradually add flour working the mixture into dough with hands. Shape potato mixture into a long
rope and you are going to cut small dumplings off this rope at a slant. Like the size of tootsie rolls. You will see
this when I add the pictures. Drop dumplings into boiling water that has some salt in it and cook gently for about
5 minutes.
Take these out of the pot and drop them in a colander placed inside a bowl of cold water. Let them sit a few
minutes to cool, then remove and drop on a sheet pan covered with paper towels . The paper towels will absorb
moisture off the dumplings. Now you can eat them at this stage or you can fry them in butter.
Thats how I served them at the diner. I made a lot of them and we kept them in a teflon crock pot till the dinners
went out. I would ladel that delicious mushroom gravy over them.
Braised Red Cabbage
Ingredients
2 tablespoons of bacon grease or butter
2 small heads of red cabbage quartered and cored & thinly sliced
1 large tart apple, such as a Granny Smith, cored & cut into 8 pieces
1 large onion peeled & halved and sliced
salt & pepper to taste
1/2 cup dry red wine
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon brown sugar
2 cups chicken broth
2 tablespoons butter
Heat a large dutch oven pan over medium high heat. Add the bacon grease and
heat. Add the cabbage, onions and apples & stir to coat. Add the remaining
ingredients and stir to combine. Bring to a boil and reduce heat to medium low
and simmer, covered until cabbage is tender, about 40 minutes. If there is too
much liquid, remove the lid and allow some to evaporate. The cabbage should be
very moist but not soupy. Serve immediately or keep over low heat. This also
reheats well.
Stuffed Peppers
Ingredients
8 multi-colored bell peppers
1 medium onion finely chopped
1 lb. ground chuck
1 lb. ground pork
1 cup of cooked rice
2 large eggs beaten
1- 2 teaspoons of Hungarian paprika
1 teaspoon salt
1/2 teaspoon of black pepper
2 garlic cloves  finely chopped
4 8oz. cans of tomato sauce
1 teaspoon sugar
sour cream for garnish
Wash the peppers, cut off the tops and remove the seeds.
Season cavities lightly with salt & pepper. Set the tops aside to
place on the peppers before they go into the oven.
Add onion, ground pork , beef, rice, egg paprika, salt, pepper
& garlic in a bowl and mix well.
Stuff peppers lightly with meat mixture. If you have leftover
meat mixture form them into meatballs.
Mix together the tomato sauce and sugar, ladle some into
the bottom of your roasting pan. Place the peppers in the pan
and ladle a bit more sauce on top of them. Put the cut off
tops on the peppers and ladle more sauce.
Cook in a 350 degree oven for an hour or longer.  Lift these carefully onto your plates so they don't break apart.  Garnish with a
dollop of sour cream or eat plain. Serve with creamy mashed potatoes, a salad of oil and red vinegar and a good hearty bread to
soup up the sauce. Cooked peppers freeze well if covered with sauce. Filling can also be used to make cabbage rolls.
Rice Pudding
Ingredients
3 tablespoons corn starch
1/2 teaspoon salt
3/4 cup sugar
4 cups milk
1 can evaporated milk
4-6 cups cooked rice
3 eggs well beaten
2 teaspoons vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Whisk together corn starch, salt & sugar in a large pan.
Slowly stir in the milk and stir over medium heat until thick.
Add rice and bring to a boil.
Slowly whisk about 3 cups of pudding into the beaten eggs.
Pour back into pan. Cook and stir until bubbly, then remove
from heat and add vanilla.
If you like your rice pudding thicker and saucier use only 4
cups of rice. Original recipe calls for 1 1/4 cups of sugar if you
are serving as a dessert use the full amount.
On Top of the Stove
Rice Pudding
Baked in the Oven
Ingredients
!/2 cup of uncooked long grained rice
1 cup water
2 large eggs or 4 large egg yolks
1/2 cup sugar
1/2 cup raisins
2 1/2 cups milk
1 teaspoon vanilla
1/4 teaspoon salt
ground cinnamon
whipped cream
Heat oven to 325 degrees
Heat rice & water to boiling in a saucepan stirring one or twice.
Reduce the heat to low. Cover and simmer for 14 minutes, do
not lift lid at all. All the water should be absorbed.
Beat the eggs in an ungreased casserole dish, stir in sugar, raisins,
milk and vanilla, salt and hot rice. Sprinkle with cinnamon.
Bake uncovered for 45 minutes, stirring every 5 to 10 minutes.
When the cooking time is done the top of the pudding should be
very wet and not set. Stir well. Let it stand for 15 minutes.
Enough liquid should be absorbed while its standing to make the
pudding creamy.Top with extra cinnamon if desired.
Serve warm of cover and refrigerate for at least 3 hours or until
chilled. Serve with whipped cream. Refrigerate any leftover. Can
double recipe.
Romanian Nut Roll
Ingredients for Dough

2 ozs. cake yeast
1/4 cup warm water
6 eggs
16 ozs. sour cream
16 ozs. unsalted butter,
melted, cooled
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
10 cups all purpose flour
Ingredients for Filling

3 lbs. ground walnuts
3 cups sugar
6 ozs. unsalted butter,
melted, cooled
3/4 cup evaporated milk
1/2 cup whole milk
1/2 teaspoon vanilla
Soften the yeast by placing it in warm water and letting it sit for about
5 minutes.
In a bowl of a stand mixer, beat the eggs on medium speed until
combined, about a minute. Add the sour cream, melted butter, sugar,
vanilla, salt and softened yeast. Mix on medium speed until smooth
and well combined, about 2-3 minutes. Reduce the mixer speed  to low
and add the flour a little at a time until it is all incorporated and
continue to mix until the dough does not stick and pulls away from
the sides of the bowl.
In a large bowl combine all the ingredients for the filling, stirring well to
combine all the ingredients. Divide the dough into 8 pieces.
On a very well floured surface, roll each piece out into a rectangle about
9x14 inches. Spread the filling out to about an inch from the edges. With the
long side in front of you,roll up tightly and pinch the seams.
Place on a baking sheets that are lined with parchment paper or that have
been greased. 2 per sheet. Cover loosely with plastic wrap. Repeat with all
8 pieces of dough. Let rise 3 hours.
Preheat oven to 350 degrees.
Bake one pan at a time for 20 minutes or until the tops are lightly
browned. Cool completely before slicing. Wrap leftovers in plastic wrap.
To freeze, wrap tightly in plastic wrap and then in foil.
The amounts in this recipe are good for 4 cutlets if making 6
add 2 eggs and 1 cup of milk. Another good hint is to use half
milk and half whipping cream, it helps the bread crumbs to
adhere better but watch the flame on the stove so they don't
burn, you want to cook them slow. You may need to add more
oil as you go along.
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A Piece of the Past
Apricot Strudel
Egg & milk batter beaten together. Bread
Crumbs mixed with salt, pepper, garlic
salt & I add a little oregano because I
like the flavor it gives the cutlets
These are pork cutlets. Be sure you know
the butcher where you buy this stuff. Some
butchers don't run their cutlets through the
machine enough times to make them tender.
Batter & Breading
Let the cutlet soak in the batter a few minutes.
Drop battered cutlet into bread crumb mixture.
Make sure cutlet is covered in crumbs.
Make sure that the oil in the pan is hot
when you drop the cutlet in or else it
will soak up to much oil. If the oil is  
hot it seals the cutlet right away.
Keep your heat low so they don't burn.
Cook without a cover to prevent them
from getting soggy. Should cook on one
side until the edges are browning, then
turn..
Drain on a paper towel but don't
leave it sit there too long or they
will become soggy.
Delicious Smoked Butt w/
boiled potatoes
Smoked Ham Hocks w/ Sauerkraut
Schnitzel w/ Pierogies &
Cucumber Salad
Combination Plate Smoked Sausage Link, Pierogies,
Mushroom Gravy on Schnitzel, Guylas,Cucumber Salad,
Sauerkraut Salad, Pierogies w/ Tomato Sauce
Guylas, Pirogies & Sauerkraut Salad
Romanion Meat Platter
When we were kids our Great Grandma had 2 apricot trees in her
yard. She was from the old country and everything we ate was
homemade. Those trees bared a lot of fruit and she baked everything
under the sun with apricots. Delicious stuff!
I been trying to buy apricot trees for awhile now...it's just impossible
because come spring everybody on the Internet is sold out, so this
year, 2018 I'm gonna start making some calls to be sure to get on to
whatever list there is to get on to get these trees....ya wanna know
why....yesterday I bought a bag of apricots at the corner
store>>>>>$3.99 a pound>>>yikes!! We use to pick these things by
the bushels and each neighbor got one!
There are two recipes here, one is made with filo dough and the
other is made with regular strudel dough.
Apricot Strudel w/ Filo Dough
Apricot Strudel Bites w/ Regular Dough
Ingredients
1 stick butter
8 apricots , sliced
1/4 cup sugar
2 tablespoons flour
1 pinch of cinnamon
1/2 package (16 oz.) filo
dough
1. In a small pan melt the butter over low heat. Set
aside.
8. Pull filo dough up and over the apricots and then
roll it like a spring roll until the edge of the filo
dough is tucked under the studel.
9. Tuck the ends under. Brush the whole outside of
the strudel generously w/ the rest of the butter.
10. Bake at 400 degrees for 30 minutes or until fruit
is soft and the pastry is golden brown.
7. Spread apricots out on the filo dough in a line.
6. Continue the process of one sheet, followed by 2
sheets until you have 8 layers.
5. Then lay sheets of dough in the opposite direction
overlapping. Brush with butter.
4. Lay a single sheet of filo down in pan. Brush
sheet with butter.
3. Sprinkle apricots with sugar, flour & cinnamon.
Gently toss.
2. Slice the apricots into thin wedges & set aside in
a bowl.
This recipe is the Strudel made w/ Filo Dough below on the left
This recipe is the Strudel made w/ regular
dough below on the right.
Ingredients
1 cup softened butter
1 (8 oz.) cream cheese, softened
2 1/2 cups all purpose flour, divided
1 tablespoon cinnamon
1/4 cup sugar
2 (10 oz. jars) Smuckers Simply
Fruit Apricot Spreadable Fruit
1 1/4 cup raisins
1 1/4 cup chopped walnuts
powdered sugar
4. Bake 35 - 40 minutes or until golden brown. Cool. Cut each
log into 8 equal pieces, 1 inch wide. Sprinkle with powdered
sugar. Place in small baking cups to serve.
3. Do this to each circle. Spread each circle with 2 tablespoons
of fruit spread, sprinkle with cinnamon - sugar mixture, 2
tablespoons of raisins and 2 tablespoons of walnuts. Roll filled
circle into a log shape, seam side down, tuck ends under. Place
strudel 2 inches apart on a cookie sheet.
2. Preheat oven to 350 degrees. Combine cinnamon and sugar
together in a small bowl. Dust work surface w/ remaining 1/2
cup of flour. Divide dough into 10 equal pieces. Roll each piece
into a 9 inch circle.
1. Beat butter & cream cheese together in a mixer. Add 2 cups
flour, one at a time, until mixture forms a ball. Flatten dough into
a disk. Wrap with plastic wrap. Chill 1 hour.
Roast Pork w/ Potato Dumplings
Smoked Pork w/ Potato and Bread Dumplings
Smoked Pork w/ Potato Dumpling
Roasted Pork w/ trio of Dumplings -
Carlsbad, Potato & Bread
Smoked Pork w/ Potato Dumplings
Potica
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