Hello!

Here I’m sharing with you my collection of my favorite ethnic recipes.
All the recipes are easy-to-cooking and the result is just yummy-yummy )))

Enjoy!

Melinda Manchini
Austin, TX

This is a really well-known Croatian specialty served on especial occasions. Croatians in North America often serve turkey in this style on Christmas, thence putting their ethnic touch on the holiday. The turkey should be served sliced, on a bed of mlinci (pasta tatters), on a heated up platter. Coleslaw is a fine side salad to serve with this dish, as well as stewed red cabbage.

Serves 6 to 8

Ingredients:

1 turkey, about 12 pounds
Salt and pepper to taste
3/4 cup oil or butter
1 apple
1 pound mlinci (pasta tatters)

Preparation:

Preheat oven to 325 F.
Grease a roasting pan generously with oil or butter.

Salt the cleaned turkey and put a whole apple inside the body cavity.
Coat the whole turkey with oil or butter and place it into the generously greased roasting pan, add a little of water to the bottom of the roaster.

Place in oven and roast for 3 1/2 to 4 hours, battering periodically with the oil or butter.
When the turkey is almost done, add the scalded mlinci pasta and roast for another 20 to 30 minutes, in order for the mlinci to absorb the drippings in the pan.

Picture from: www.gastrolog.bloger.hr

This is a traditional upside-down cake with a menorah design in the topping. Be sure to allow the baked cake to cool on a rack for five to ten minutes before turning it out. The menorah will then have a chance to set and the cake will slip out nicely.

Menorah Topping
3 tablespoons unsalted margarine
1/2 cup firmly packed brown sugar
1 (20 ounce) can pineapple spears, drained, reserve the juice
9 maraschino cherries

Cake Batter
1/3 cup solid white vegetable shortening
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon lemon rind
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup reserved pineapple juice

Melt the margarine in a 9-inch square pan. Add the brown sugar. Pat the mixture evenly over the bottom of the cake pan. Using the pineapple spears and cherries, arrange a menorah design on the brown sugar. Place 2 spears end to end across the pan for the menorah base. Then place a single spear in the center of the base at a right angle to it; this will be the shamash (the “servant” candle with which the others are lighted). Cut 8 pineapple spears one inch shorter than the shamash. Position these parallel to the shamash, 4 on either side, to represent the candles. Under the shamash spear and under the base, place 2 half-pieces of pineapple spear side by side; these are the menorah stand. Two more half-pieces may be placed end-to-end under the stand. Place a cherry over each vertical spear to represent the flames.

Preheat the oven to 375 degrees F.

Prepare the cake batter. In a medium-size mixing bowl, cream the shortening. Gradually add the sugar. Beat until light and fluffy. Add the egg, vanilla extract and lemon rind.

Into a bowl, sift together the dry ingredients. Alternately add the dry ingredients and the pineapple juice to the creamed mixture, beating after each addition until blended and smooth.

Carefully spoon the batter over the menorah topping in the pan. Bake for 45 minutes, until the top springs back when lightly pressed. let the cake cool in the pan for 5 to 10 minutes. Invert it onto a serving dish. Allow 2 to 3 minutes before removing the pan.

Variation

For a shortcut, prepare the batter from a white or yellow cake mix (you will only need half of a regular-size package). Spoon this over the menorah topping.

4 medium size beets with tops
1 onion, peeled
4 cup boiling water
1 tablespoon salt
1/2 cup mild vinegar or 1/4 cup lemon juice
3 tablespoons brown sugar (or to taste)

Cut tops from beets 2 inches from the roots. Scrub beets thoroughly; cover with cold water, and boil 15 minutes or until tender enough to pierce with a wooden pick. While beets are boiling, wash leaves and chop fine in a wooden bowl. The stems may be used, too. Strain liquid from beets into a bowl or soup pot. Slip skins from beets and grate them using a fine grater. Grate onion into grated beets. Add this to the strained beet juice, boiled water and chopped beet tops. Add salt and bring to a quick boil. Reduce heat and cook 5 minutes. Add vinegar sweetened to taste with brown sugar. Cool and chill in closed jars.

Add a boiled potato, 3 tablespoons diced cucumber and 1 heaping tablespoon sour cream to each bowl just before serving. Use fresh dill for garnish, if desired.

Variations
Add 1 hardboiled egg, diced or sliced, to each serving in addition to or in place of the other garnish;

For a fleishig (meat) borsht, use diced or grated cooked beets with 1 1/2 to 2 pounds brisket of beef. Cook 1 1/2 hours or until meat is tender. Add same ingredients including tops and seasoning 15 minutes before serving. Thicken hot borsht by stirring in 1 egg yolk per serving. Add boiled potato. Or substitute garnish of sliced hardboiled eggs;

Cook 1 cupful diced rhubarb with borsht and omit vinegar or lemon juice;

For a summertime cooler, serve strained meatless beet borsht (with or without rhubarb), in tall glasses topped with fresh mint after thickening with a little sour cream;

Make a borsht cocktail by adding sparkling water or lemon soda to strained chilled borsht.

6 large cooking apples
1 cup water
1 (2 1/2-inch) stick cinnamon
1/4 teaspoon ground nutmeg

Peel, core and thinly slice apples. Combine apples and water in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally.

Add cinnamon stick and nutmeg; cook, uncovered, over medium heat, stirring constantly, 15 minutes or until liquid is evaporated. Remove from heat; cool at least 30 minutes, and remove cinnamon stick.

Position knife blade in food processor bowl; add half of apple mixture. Process 1 1/2 minutes or until smooth, scraping sides of processor bowl once. Repeat procedure with remaining apple mixture.

Yields 3 1/4 cups.

4 to 6 large potatoes
2 tablespoons butter
1/2 cup finely chopped onion
1 clove garlic, finely chopped
1 scallion, green and white parts, finely chopped
1 cup chopped, peeled tomato
Salt and freshly-ground pepper, to taste
1/2 cup heavy cream
1 cup grated Monterey jack, Muenster or other mild white cheese
Chopped parsley (for garnish)

Boil the potatoes in salted water until they are cooked through. Drain, peel and keep warm.

Heat the butter in a saucepan over moderate heat, and cook the onion and garlic until soft but not brown. Add the scallion, tomatoes, salt, and pepper and cook for 5 minutes, stirring occasionally. Add the cream and cheese and stir until the cheese is melted. Pour the sauce over the potatoes and sprinkle with chopped parsley.

Serves 4 to 6.

Source: Chicago Jewish News

This recipe is either dairy or pareve.

2 ounces cold hazelnut blend coffee, brewed
4 ounces milk or nondairy substitute
1/2 banana
3 tablespoons granulated sugar
2 cups ice

Place all the ingredients in a blender and process until smooth.

Serves 2.

Note: Pareve signifies that the food does not contain milk products or any milk derivatives.

6 medium baking potatoes (about 2 pounds)
1/2 cup plain, low-fat yogurt
2 tablespoons margarine or butter
1/4 to 1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 beaten eggs
3/4 cup herbed feta cheese or plain feta cheese
1/4 cup water
1 (10 ounce) package pre-washed spinach
1/4 teaspoon paprika

Peel and quarter potatoes.

In a large saucepan cook potatoes, covered, in a small amount of boiling water for 25 minutes or until tender. Drain potatoes. Mash drained potatoes with a potato masher or beat with an electric mixer on low speed. Add yogurt, margarine or butter, salt, and red pepper; beat just until combined. Add eggs; beat with an electric mixer on low speed for 1 minute or until fluffy. Fold in 1/2 cup of the feta cheese.

Preheat oven to 425 degrees F.

In a 12-inch skillet bring the 1/4 cup water to boiling; add spinach to skillet. Toss spinach for about 1 minute or until spinach is slightly wilted; drain. Press out excess liquid. Coarsely chop spinach.

Spread half of the potato mixture into a light greased 2-quart rectangular baking dish. Laye spinach on top; sprinkle with remaining feta cheese. Spread remaining potato mixture on top and sprinkle with paprika.

Bake, uncovered, for 15 minutes or until top is lightly browned.

Makes 8 side-dish servings.

1 cup fresh corn kernels cut from 2 large
    ears of corn, or substitute 1 cup thoroughly
    defrosted frozen corn kernels
1/3 cup vegetable oil
8 eggs
2 tablespoons flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 to 6 tablespoons butter
1/2 cup sour cream
2 tablespoons finely chopped fresh parsley

With paper towels, pat corn kernels completely dry.

In a heavy skillet, heat oil over moderate heat until a light haze forms above it. Drop in the corn and cook, stirring frequently, for 10 minutes, or until the corn is golden brown. drain corn on a double thickness of paper towels.

In a large bowl, beat eggs until they are well combined and foamy, then beat in flour, salt and pepper.

Melt 1 tablespoon of the butter in a heavy skillet or crepe pan set over moderate heat. When the foam subsides, pour in 1/4 cup of the batter. As soon as the edges begin to set, sprinkle the tortilla with 2 tablespoons of corn. Then with a fork, push the edges of the tortilla toward the center of the pan and tip it slightly to allow the uncooked batter to run out and cover the exposed areas of the pan. When the tortilla is set and the bottom is light brown, turn it over with a spatula and cook for 1 minute to brown the other side. Slide the tortilla onto a heated platter and proceed in the same manner with the remaining batter, stirring the batter before making each tortilla. Add a teaspoon of the remaining butter to the pan for each one. As they are done, stack the pancakes one on top of the other.

Serve them on individual plates, topped with a tablespoon of sour cream and a sprinkling of chopped fresh parsley.

Posted by Tiffany at recipegoldmine.com 11/30/2001 12:25 pm

Source: World Vegetarian by Madhur Jaffrey (Clarkson/Potter Publishers)

4 cups vegetable stock
24 well-washed spinach leaves
1/2 pound soft, medium or firm bean curd, cut into 3/4-inch cubes
2 scallions, cut into very fine rings (use both white and green portions)
2 1/2 to 4 tablespoons miso
Pinch of cayenne

Put the stock into a medium pot and bring to a simmer. Add the spinach leaves and bring to a simmer again. Cook until the leaves wilt, 1 to 2 minutes. Add the bean curd and scallions. Simmer for 30 seconds. Reduce heat to low.

Put the miso in a small sieve and lower it into the soup (you may have to move the bean curd pieces aside). Push the miso through with a spoon.

Turn off the heat, stir once, sprinkle with cayenne and serve.

Makes 2 to 4 servings.

Approximate values per serving: 144 calories, 5 g fat, 0 cholesterol, 20 g protein, 47 g carbohydrates, 10 g fiber, 1,410 mg sodium, 15 percent calories from fat