Part 14
The Foods of Transylvania
Cucumber Salads
Tomato & Onion Salad
Horseradish Sauce
Pierogies Fillings
Chicken Paprikash
Ribs & Sauerkraut
Cabbage, Bacon & Polish Sausage
with Dumplings
Potato Pancakes
Cabbage Rolls
Cabbage & Noodles
Bogracs Guylas
Apple Strudel
Potato Dumplings
Braised Red Cabbage
Stuffed Peppers
Rice Puddings
Romanian Nut Roll
Much of north-west of Romania in particular came under the
influence of Austro- Hungarian empire before its unification with the
rest of Romania and as a result there are many central European
culinary influences in Romanian cuisine. One of the most evident of
these is Schnitzel which can be found on the menu at any local
restaurant accompanied by roast potatoes, shredded cabbage & a
squeeze of lemon.
Here are some good recipes if you are planning
on inviting the Vampires to dine at your castle!
Pierogi Dough
Dough Ingredients
2 cups all purpose flour
2 eggs
1/2 teaspoon salt
1/3 cup water
Note: As I start to write this recipe down it brings to mind the changes I
make as I am preparing the dough. Sometimes I add 1 egg sometimes it
takes 2-3 and always the whole egg, not just the yolk, also the amount of
water varies, so I will add my comments here as we go along and also when
we add the photo's.
This recipes calls for your full attention....its like making tamales....ya
have to have everything ready to go and you cannot  stop in the middle. I
make it into a 2 day process. I make the fillings one day and let them cool
in the frig overnight and then the second day I assemble the pierogies
and cook them immediately. The filling recipes follow the dough recipe.
Mound flour on a bread board with a well in the center. Drop eggs
and salt into well. Add water working from center to outside of
mound, mix flour into liquid in center with one hand and keep dough
mounded with the other. Knead until well mixed and firm.  Over
kneading will make it tough. Cover dough with a warm bowl and let
rest 10 minutes.
Divide the dough into halves. Roll out 1/2 the dough on floured
surface. You want a thin dough so the pierogis taste good, too thick a
dough will  make them noodle like. Cut 3 inch rounds with a biscuit
cutter or buy yourself a pierogi maker. Place filling  a little to the side
of the center.
Moisten edges with water, fold over and pinch edges together. Be sure
they are sealed well or the filling will all come out while they are
cooking. Since I make a lot of these at one time I get a cookie sheet
and put wet rung out paper towels on it to keep pierogies wet until I
cook them I cover them with damp paper towels also after you add
each one. Leaving them uncovered causes them to dry out very quickly.
When your cookie sheet is full have a stock pot of boiling water ready
to go. Drop several of the pierogies in at a time, let them cook 3-5
minutes or until they come to the surface, still let them cook a few
minutes longer. Lift out of the water with a perforated spoon. I put
them in a stainless steel bowl with ice water for a few seconds to cool
and then into a strainer to drain. Don't let them sit in the ice water too
long or they will become water logged and fall apart. They gotta be a
little firm. Mastering all this come with making them and practising. In
time you'll get good at it.
At this point they are ready to eat and some people do eat them after
they are cooked this way but the traditional way to eat them is to fry
them in butter. Heat your butter first on low heat, make sure its hot
but not burning.
Some people also throw in chopped onions at this point. Eat these with
a side dish of sour cream as a dipping sauce..
This recipe will make a small batch and when I make pierogies I always
make at least 100, we try to freeze some of them but that does not
work at our house. We devour them pretty quickly. So you need  more
batches of dough. One thought: Don't let pierogies sit on the sheet pan
under the paper towel while you make another batch of dough. Too long
for them to sit so no matter what you have on the sheet pan when you
run out of dough, cook those before you start on another batch of dough.
Lets talk about serving these.....we eat them plain with sour cream, or
with a nice pork roast dinner. They are a dumpling you can eat with just
about anything, goulash, chicken. Now if you are having them at a sit
down dinner, fry them and place them in a casserole dish that has a
glass lid to keep them warm. We also eat them cold but they are much
better warm. If serving as just a dumpling like Vampire food on a
Halloween buffet I would serve them in a chafing dish with a very low
heat. Place in butter not water to reheat. Watch them cause they will
quickly burn.
Lastly....they freeze well. After they come out of the boiling water, let
drain a bit toss them in a bowl of melted butter so they will not stick
together.  The best way is to do that and stick them in the freezer not
touching each other to start freezing and then place them in a plastic
bag. When ready to use thaw them in the microwave and toss them in
a pan of warm butter to finish cooking process.
Remember...if you are making pierogies make the fillings first and let
them sit in the frig overnight and make the dumplings the second day.
The  state of the fillings is too mushy if you try to make pierogies right
after cooking the fillings. The filling must be refrigerated overnight so
it becomes firm and easy to fill the dough with otherwise they will not
seal and hold together.
Pierogi Fillings
Authentic Gypsy Goulash
1 1/2 lbs. of fresh pork shoulder, cubed
1 medium onion chopped
2 peeled chopped tomatoes
1/4 cup of lard
1/2 teaspoon of caraway seed
salt to taste
2 cups of water
2 tablespoons of water
fry 1 large sliced onion in 1 tablespoon
of shortening- serve sprinkled on top of the meat.
Fry onion in lard. Add paprika, meat, caraway seeds and salt,
brown well. Add 1/2 cup of water, simmer in a covered pan until
meat is tender.
About 1 hour. Dust drippings with flour, stir until brown. Add
additional water and simmer 10-20 minutes. Fry your slice of onion
and serve on top of the meat.
This is served with a tomato & onion oil & vinegar salad and pierogies.
Cucumber Salad
Meat Filling
Sauerkraut & Kielbosa Filling
Potato Filling

1 1/2 lbs. mixed ground pork &
ground beef
2 large onions finely chopped
1/2 lb. of butter divided
salt & pepper to taste
1 cup of finely chopped mushrooms
4 tablespoons of sour cream
Saute meat in a 1/3 of the butter till almost fully
cooked. Do not over cook the meat. Drain use balance
of butter and saute onion until crystal clear, low heat.
Add meat seasonings and the rest of the ingredients.  
Place mixture into a casserole dish and cover with
film wrap. Put in the frig overnight so it solidifies.

2 lbs. of sauerkraut
1 package of Johnsonville polish kielbosa diced
1 large onion thinly sliced
sugar to taste
1/2 lb. butter

You can also make these with bacon. Just
replace the sausage with 1/2 bacon diced.
Rinse sauerkraut and drain well. Sautee
sauerkraut along with the onions in butter also
add the sausage or bacon and simmer for 20
minutes in a covered pan, stir from time to time.
Add salt, pepper and sugar. Cool and refrigerate.
The following recipes should be transferred to casserole dishes so when you get ready to assemble
pierogies you want to be able to take a spoon and dish out small amounts to go inside the pierogi
dough, if you put these in a bowl the heap will be to hard to break off small pieces.

2 lbs. of potatoes about 6 medium
1/2 lb. of butter
salt & pepper to taste
1 minced onion
Cook potatoes until tender drain well.
Add butter, salt and pepper and mash
well. Let mixture cool and refrigerate
overnight. You can add some grated
cheese to these if you like.
Chicken Paprikas
Ribs & Sauerkraut
Cabbage, Bacon, Polish Sausage with Dumplings
Potato Pancakes
Cabbage Rolls
Tomato & Onion Salad
Cabbage & Noodles

4 cups of diced cabbage
1 small onion choped
1/4 cup of butter or more
1 lb. wide egg noodles
salt & pepper
1/4 to 1/2 a cup sour cream
Cook egg noodles in salted water, then drain and set aside. In a large skillet
saute the onions in butter till transparent. You may want to add more
butter than a 1/4 of a cup cause when you add the cabbage you will need
more butter. Add the cabbage and sautee around 5 minutes or until tender.
Mix the noodles into the skillet. Add salt & pepper. Add in sour cream.
Now some people add caraway seed to this mixture for a delicious flavor.
My Families Croatian Recipe
2 packs of 3 oz. Philadelphia
Cream Cheese
2 sticks of butter
2 cups of flour
Solo brand filling any flavor
Soften butter and cream cheese together. Add flour, don't
handle too much, cool 1 hour.
Cut into 4 pieces and roll one at a time.. Use donut size
cookie cutter. Fill each circle with a 1/2 teaspoon of
Kolacky mix. Now pick up circle and pinch the sides
together in the center. Place on cookie sheet.
Set oven on 375. Bake
approx. 20  Minutes or until
light brown.
Cool and sprinkle with powdered sugar.
These are very delicious and my Aunt use to make 100's at a time because she made different flavors. She
would keep the finished ones in a cookie tin covered inside with wax paper and put wax paper between the
layers of them. These are not a sweet that you can hang on to very long.
Do not use jelly to make these. The jelly is way too runny. You have to use SOLO brand filling for Kolaches
and Strudels. It especially made to hold up for baking and does not run out when it gets hot.. It's pretty jelled.
It was always easy to find in the midwest but finding it out here has been a bit challenging. When you do find it
there are very few choices. You probably can find more flavors in a higher quality grocery store.
I found some of the flavors on Amazon in their "Grocery & Gourmet Food "section but
beware of those prices way too much.
These are some of the more authentic flavors of Eastern Europe but these do
come in regular flavors too strawberry, cherry and almond. There are 10
different flavors to choose from. You will find them all in the link below.
with oil & vinegar
with sour cream

2 large cucumbers sliced
1/2 teaspoon basil
1/4 teaspoon dill weed
1 pinch parsley
salt & pepper to taste
4 tablespoons of oil
3 tablespoons wine vinegar
Mix together and refrigerate.
Horseradish Sauce
2/3 cup sour cream
1/4 cup mayo
1 teaspoon Dijon mustard
prepared hot horseradish, found in the
lunch meat case at most stores, its in a little jar
1 tablespoon chopped chives
salt & pepper to taste
Combine all the ingredients and mix well. Cover
and refrigerate for 1 hour for flavors to blend.
Serve cold.

1/4 cup flour
5 teaspoons paprika, divided
3/4 teaspoons salt, divided
4 chicken cutlets
2 tablespoons corn oil
1 cup chopped onion
1 cup chicken broth
1 cup sour cream
6 ozs. wide noodles about 4
cups cooked and drained.
In a large plastic bag combine flour, 2 teaspoons of
paprika, 1/4 teaspoon of salt and pepper , add chicken
and coat well.
In a large skillet heat corn oil over medium heat. Add
chicken. Cook, turning once, 8-10 minutes or until done.
Remove, set aside and keep warm.
Add onions remaining paprika and salt to skillet, saute 2
minutes. Stir in chicken broth, bring to a boil. Reduce
heat ,cover and simmer for 5 minutes.
In a small bowl combine sour cream and a 1/2 cup of hot
pan juices. Stir into skillet. Stirring constantly, cook 1
minute. Toss sauce with egg noodles.
You can cook this with
cutlets or a cut up fryer.
Serve with buttered green beans, a sour cream cucumber salad and a hearty peasant bread.
Make sure you use good quality Hungarian Paprika for this dish.
There are quite a few different ways to cook these, some take longer and people swear by it that the ribs
taste better. Also some folks like their ribs falling off the bone and then there are folks like us that
prefer our ribs to maintain some firmness. Although with this recipe I like them falling off the bone and
leave firmness to ribs like baby backribs.
I use spareribs for this recipe and in going over some other recipes I have picked up some
things I think I will try. I usually put everything in the big roaster pan together and start it
all at one time and I still get very tender ribs but I let it cook for a long time.
I always have used bagged sauerkraut from the deli section at the store, sometimes I tried
jarred but I would never use sauerkraut in a can. That sitting in that aluminum can just does
not sit well with me. I make my dish with ribs, sauerkraut and peeled small potatoes.
I have seen in some of these other recipes that some folks brown their ribs prior to cooking, some cook this pot
of food on top of the stove, my Grandma and great Grandma always cooked ribs in the oven. It cooked all day
and the smell in the house was simply delightful. Ya just couldn't wait to eat. So my way of cooking this dish is
really pretty easy. It is a popular dish in the Romanion countryside.

5 - 6 lbs. of pork spareribs
2 bags of sauerkraut
10 strips bacon cooked crisp
1 large onion chopped
small head of cabbage
caraway seed
some chicken stock
small potatoes
salt & pepper
garlic salt
Another thought while considering the hows of cooking this is with the sauerkraut. Do you prefer
to use it straight out of the container or do you prefer to wash the kraut first before adding it to
your concoction. My family always washed the kraut first to get rid of some of the sourness.
I talked to my Father-in-law and he had stories of the Great Grandma making sauerkraut. My family
made it to. We had a huge garden and cut our cabbages right out of the garden.  I always have fond
(yuck) memories of how that stuff stunk when it was fermenting.
Serve with a delicious rye bread with seeds and a green salad of
romaine, purple onion, tomatoes, radishes and cucumbers. Grated
carrots on top. A nice oil and red wine vinegar with salt, pepper,
garlic salt and oregano for the dressing.
Season your ribs with garlic salt, salt and pepper. I put sauerkraut in the bottom of the pan
add some chicken broth layer in the ribs fat side down, add more sauerkraut and water and
cook all day on about 325 degrees. Add small potatoes an hour before taking this out of the
oven. Make sure potatoes are done.

3 medium cucumbers, peeled &
sliced thin
1 medium onion sliced
3 medium tomatoes cut in wedges
1/2 cup vinegar
1/4 sugar or less
1 cup water
2 teaspoons of salt
1 teaspoon pepper
1/4 cup oil
Mix all ingredients and refrigerate for at
least 2 hours.
Ingredients for Salad

4 large cucumbers
1 tablespoon kosher salt
1 extra large vidalia onion
Ingredients for Dressing

1/3 cup white vinegar
1/3 cup sugar
1 cup sour cream
1/4 teaspoon pepper
2 teaspoons fresh chopped dill
Peel cucumbers and slice about
a 1/2 inch thick. Place
cucumbers in a colander that is
placed in a bowl and salt the
cucumbers and let rest for
about 30 minutes to extract
For the dressing whisk together
the vinegar, sugar, sour cream,
pepper and dill weed. Cut the
onions in half and slice thin,
adding to the dressing with the
cucumbers. Toss, cover tightly
and put in frig for a few hours.
Stir occasionally.
Now rinse off your cucumbers
that had the salt on them.
You want to make this and let it
sit awhile before you eat it.
2 large potatoes
3 cups water
1 teaspoon lemon juice
1 potato boiled and mashed
1 large egg beaten
2 tablespoons milk
1/2 teaspoon salt
oil for frying
Potatoes are grated on a medium
grater about 2 1/2 cups
Grate raw potatoes into the water to which lemon has
been added. Place potatoes in a strainer & drain off
liquid. Drain well.
Beat raw and cooked potatoes with egg, milk & salt to
form a batter. Using 3-4 tablespoons of oil for each
batch, drop batter for 3-4 pancakes at a time in hot oil
in a large fry pan.
When firm on the bottom side loosen the edges &
turn. Brown on the other side. Remove & drain on
paper towel & keep warm. Continue until all the
batter is used. Serve immediately.
If potato cakes are served with meat sprinkle with salt.
Sprinkle with sugar if served with applesauce. We eat
ours with sour cream with chives also.
This recipe does not have onion
listed here but I like onion
mixed with mine so I grate a
medium onion and add it to the
These are the meals of my heritage and were
cooked at home all the time. We were all taught
to make these very special dishes but the family
never told us they were Vampire Specialties!
The Perfect Vampire Buffet
More Vampire Specialties in Gore Goodies  15
We serve Pierogies at all of our functions....the guests simply love
them! So many flavors to choose from. Our Chef.....Gunther makes
them by hand and they are out of this world! I could eat them
The Dumpling Choice of the Vampires!
Natasha dreaming about the succulent taste of Pierogies!
2 medium potatoes
1 egg
1 teaspoon salt
about 2 cups of flour
Use a large stock pot for this recipe. Grate potatoes, squeeze water out of
them,  add salt, egg and flour. Mix well. If dough is too stiff  add a little
water (1/4 cup or less). Drop small portions from tip of spoon into boiling
water. Make sure to look at pictures how this is done.
Cook 7- 10 minutes. Get dumplings out of pan with a slotted spoon to
drain. Keep the water in the pan you will be using it to make the gravy.
Rinse dumplings in cold water and let sit.
Use a large stock pot. Cabbage is prepared by
chopping one small onion, browned in fat or
drippings, add finely chopped head cabbage
with seasoning of salt and paprika. Fry slowly,
covered until done about 20 minutes. Add
dumplings and mix well.
Bacon Gravy
Fry up a batch of bacon,  ( I use 10 slices so as to have a
lot of drippings to make the gravy), cook until crisp.
Remove bacon to drain. Mix in a tablespoon of flour or a
bit more and mix with bacon dripping. Next ladle a ladle
full of the potato water that was left over from cooking
the dumplings into the pan and mix to make a gravy.
Ladle in more of the water if needed to make the gravy.
When making larger portions of this dish increase all the ingredients. Like in the gravy making , make more than 1 batch of bacon to produce a lot
of the gravy for the cabbage dish. Serve with a good oil and red vinegar salad and a good hearty bread.
Use a large stock pot when making the dumplings because in the end you
will mix all this together in that pot. So to the cabbage you will add the
gravy, and then cut up 1 link of polish kielbosa and add it, add the drained
dumplings  and lastly crumble the bacon bits and add those.
Potato Dumplings
There are 3 sections to this recipe. You will be making each one and then mix them
all together. Start with the potato dumplings because you will need the water from
them to make the bacon gravy.

3 heads cabbage
1 lb. ground beef
1 lb. ground pork
4 tablespoons oil
1/2 lb. of bacon diced
4 medium onions finely chopped
salt and pepper
1/2 tablespoon sweet paprika
1  1/2 cups rice
1 cup tomato sauce
1 cup tomato juice
1 bag of sauerkraut
1 bay leaf
2 tablespoons fresh chopped parsley
1 sprig of dill
1 smoked ham hock
Romanian Sarmale
Remove the core from the cabbage. In a large pot bring to a
boil enough water to cover the cabbage. Add 2 tablespoons of
salt and a 1/4 cup of vinegar to boiling water. Immerse the
cabbage in boiling water. Cover and cook over medium high
heat 5 - 7 minutes. With fork or tongs gently remove leaves as
they become tender. Drain well. Let cool. Trim main leaf vein
so it is flat like the rest of the cabbage leaf.
In a large frying pan over medium heat add oil, onions,
bacon, salt, pepper, paprika, parsley leaves and saute till
golden brown. Remove from heat and let cool a half hour.
Add ground meats, rice and sauteed onions together with a
1/2 cup water and mix well. This is the meat filling.
Place 1 - 2 tablespoons of filling in the center of the cabbage
leaf. Fold right side of leaf over filling, then roll from base to
bottom of leaf, then with index finger gently tuck left hand
side of leaf into cabbage roll to make a nice roll.
Squeeze juice out of sauerkraut and place 1/2 the bag on
the bottom of the pot. Chop any leftover cabbage and place
it on top of the sauerkraut. Place the pork hock on top of
the sauerkraut.
Arrange cabbage rolls seam side down in pot in neat layers.
Place them loosely touching each other and on top of each
other. Sprinkle with salt between layers. Place second 1/2
of sauerkraut on top of the cabbage rolls
Spread tomato sauce and tomato juice on top of kraut and
place 1 bay leave on top and dill if you want to use the dill, it
really is optional. Cover the rolls with water just enough to
cover rolls.
Place in a 325 degree oven and cook until done. I cook mine
very slowly about 2 - 3 they don't burn. This is
another meal to serve with a good salad of oil and red
vinegar and a hearty bread for sopping the gravy up.
Season the slab of ribs with salt, pepper
and garlic salt. Slice in half if it is too big to
fit in pan. Let sit until ready to put in pan.
I took a medium head of cabbage and
cut it in half and chopped it to add to
Chop one large onion.
Cook your slices of bacon until they
are crisp. I used a one lb. package
cause this was thin bacon.
Add onions to frying pan saute and
quickly add the cabbage. Let cook
until cabbage gets warmed up, then
add the sauerkraut (Rinse your
sauerkraut in a colander). Mix
gently. Add Caraway Seed.
Add 1/2 of what is in the frying pan to a large roasting pan. Add about 2
cups of chicken broth.
On the other half of the sauerkraut,
crumble the bacon on it and mix
Place the ribs fat side down on top of
the sauerkraut in the roasting pan.
I cut the slab in two because it was
too big to fit in the pan.
Now take the rest of the sauerkraut
that has the crumbled bacon in it and
place it on top of the ribs and pour in
more chicken broth.
Pour about a cup of water in the pan
around the sides.
Now its ready to go in the oven. 325
degrees....I'll let it cook most of the
One hour before I take it out of the
oven I'll put in the potatoes to cook.
Will serve this dinner with cheese pierogies, good bread to sop
up juice, a nice oil and red vinegar salad. Rum cake for dessert.
More instructions coming on how
to make the dough.
Here is where we roll out 1/2 the dough and cut the circles with a cookie cutter.
Take filling directly out of frig.
Have filling dish right next to where you
are working.
Place filling a little to the side of the center.
Moisten edges with water and seal well or they
will leak in the cooking  process and open up.
Remove the bacon to drain.
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