Poinsettia Cocktail - Bill Parker Sr.

• 1/4 cup vodka
• 1/4 cup Champagne
• 1/2 cup cranberry juice
• Crushed ice
• 2 strips orange zest, each about 1/4-inch wide and 2 inches long

Directions

Combine the vodka, Champagne and juice in a large-stemmed red wine glass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve.

Welsh Cookies - Bill Parker Sr.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 pinch salt
• 1/2 cup white sugar
• 1/4 cup butter
• 1/4 cup shortening
• 1/2 cup dried currants
• 1 egg
• 1/4 cup milk
• 1/3 cup granulated sugar for decoration

Directions

1. Mix flour, baking powder, salt and the 1/2 cup sugar in medium bowl until well blended Cut in butter or margarine and shortening with a pastry blender until mixture is crumbly. Toss in currants.
2. Beat egg and milk with a fork in a 1-cup measure; add to flour mixture; mix gently with fork, just until blended. Dough should be consistency of pastry dough.
3. Roll out dough to 1/4 inch thickness with floured rolling pin on lightly floured pastry cloth or board. Cut with 3 inch floured cookie cutter
4. Heat greased griddle or large heavy skillet over moderate heat until few drops of water jump when dropped on surface. Cook cakes, a few at a time, 3 minutes, or until golden brown. Turn with pancake turner and cook another 3 minutes, or until golden brown on second side. Remove to wire rack. Sprinkle with sugar. Let cool completely, then wrap in plastic bags to store. Can also be frozen.

COQUITO RECIPE - Lee Chico

• 1 c water;
• 2-3 cinnamon sticks; 
• 1/4 -1/2 tsp ground cloves; 
• 1/4 tsp nutmeg 
• 4 egg yolks; 
• 14oz can sweetened condensed milk; 
• 12 oz can evaporated milk; 
• 15 oz can creme of coconut; (optional 15 oz can coconut milk) 

Boil the spices in water a few minutes till water nice and brown, strain and let cool. In meantime combinel all the canned fluids and egg yolks, then add cooled spiced water and stir well. Bottle and refrigerate. That is the recipe for all family members. 

For ADULTS add about 1 cup or to taste of Puerto Rican rum, making sure its a good quality white clear rum. This should be made several days prior to drinking as the flavors marinate best over a few days.

There are several different recipes out there some more simple than others, will shortly post another one without eggs for those leery of raw eggs in their drink.

HUNGARIAN COOKIES - Carol Matto Kaye

Here's one: the best little hungarian cookies......

• 1 lb. of butter,
• 1 lb. of creamcheese and
• 1 lb. of flour....

Just knead all ingredients together until it no longer sticks to your hand; refrigerator over night. 

Roll out the dough on a floured board ( i also put sugar in the flour) small bits at a time to about 1/8" to 1/4" thick; cut into 2-3" squares and fill with walnuts or lekvar (prune) or apricot filling.

Just fold over 2 corners & pinch together.

Bake at 350 for about 15 minutes until golden brown. 

For the walnuts: grind as much as you want, add sugar to taste and a little milk to hold the nuts together.

These are great but very time consuming. I make about 300 for Christmas. Enjoy!!

CAROL MATTO KAYE

Bloger's Note:

Carol made Hungarian Cookies, if you are Interested in the Polish version recipe, search under Little Cakes or Kolaczki 

Stuffed Peppers - Michael Fleyzor

• 1 pound lean ground beef 
• 4 medium bell peppers, green, red or yellow 
• 3/4 cup chopped onion 
• 1/4 cup regular white rice, uncooked 
• 4 tablespoons ketchup 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained 

Heat oven to 350 degrees F. Cut the tops off the bell peppers and remove the seeds and ribs.

In large bowl, combine the ground beef, onion, rice, 3 tablespoons ketchup, 1/2 teaspoon salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Spoon equal amount of filling into each pepper. Put in an 8 x 8-inch baking dish, making sure the peppers fit snugly but easily.

For the sauce: Combine the stewed tomatoes and 1 tablespoon ketchup. Pour the sauce over the peppers. Cover tightly with aluminum foil and bake for 1 1/2 hours or until the peppers are tender and the beef is cooked through.

Pierogi Dough (All Recipes) - LINDA YURKIW

"Ukranian Pierogi ready to be stuffed with your favorite filling."


Ingredients

• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons vegetable oil
• 1/4 teaspoon baking powder
• 1 cup warm water
• 1 egg, beaten

Directions

In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
Cover dough and let rest for 2 hours. Roll out and fill as desired.

Sour Cream Chocolate Cake - by Lucille (Nancy) Shneer

Sour Cream Chocolate Cake

Recipe from a Church fundraising book (Ukrainian) 1960's. Recipe is by Lucille Shneer her recipe will live on for all of us to enjoy.

Grease and flour the bottom of a 13 x 9 x 2" baking pan or 2   9" layer pans. Heat oven to 350 

Sift together the following:

• 2 C of sifted cake flour, 
• 1 tsp of baking soda, 
• 1 1/2 C of sugar,
• 1 tsp bakinbg soda, 
• 1 tsp of salt

Add:

• 1 C of sour cream,
• 1/3 c of shortening and beat for 2 minutes. 
• Add 3 squares of melted chocalate,
• 2 eggs, 1 tsp of vanilla, 
• 1/2 c of hot water. 

Beat for 2 minutes and fill the pan or pans.

Bake at 25 minutes for a sheet cake and 25 minutes in the 2 layer pans or until the knife comes out clean. 

Cake should spring back when touched. 

Add icing of your choice of confectioners sugar.

Holiday Snow Balls - Mary-Ann Makar

Recipe from a Church fundraising book (Ukrainian) 1960's. Recipe is by Mary-Ann Makar her recipe will live on for all of us to enjoy. 

Ingredients as follows:

•  1 stick of butter
• 1 tsp. vanilla
• 1 c of ground walnuts or pecans
• confectioners sugar
• 2 tbsp of sugar
• 1 1/4 c. of sifted regular all purpose flour

In mixing bowl cream butter, add sugar and beat intil creamy. Blend in vanilla, flour, & nuts. Chill. Shape into one inch balls. Place on baking sheet. Bake 15-20 minutes while still hot, roll in confectioers sugar. Cool on wire rack. Roll again in the confectioners sugar.

HUNGARIAN SPONGE CAKE... Helen Furik

HUNGARIAN SPONGE CAKE...

Recipe from a Church fundraising book (Ukrainian) 1960's. Recipe is by Helen Furik her recipe will live on for all of us to enjoy.

Ingredients: 

• 8 Eggs at room temperature
• 1/4 tsp of salt
• 1 tsp baking powder
• 6 rounded tsp of sifted pastry flour
• 8 tsp sugar
• 1 tsp lemon juice
• 1 tsp cold water

Beat egg yolks until lemon colored add the sugar, water, and lemon juice. Mix until thick. Add 3 tsp of flour and mix. Beat egg whites with the salt until very stiff. Very carefully fold whites into yolk mixture, Last add remaining flour and fold whites into the yolk mixture. Bake in 9" layers at 350. 

Pumpkin Layer Cheesecake - Kim Spera Bamburak

Pumpkin Layer Cheesecake

Prep:10 minutes. Bake 40 minutes

• 2 pkg. (8oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
• 1/2 cup canned pumpkin
• 1/2 tsp. ground cinnamon
• Dash EACH gound cloves and nutmeg
• 1 ready-to-use graham cracker crust (6 oz. or 9 inch)

MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended.

STIR pumpkin and spices into 1 cup of the batter; pour remaining plain batter into crust. Top with pumpkin batter.

BAKE at 350 degrees for 35 to 40 minutes or until center is almost set.
Cool. Refrigerate 3 hours or overnight. Makes 8 servings.

Pumpkin Dip - Kim Spera Bamburak

Pumpkin Dip

• 2 cups confectionery sugar 
• 1 can (15 or 16 oz) pumpkin
• 1 pkg (8 oz.) cream cheese, softened 
• 1 tsp cinnamon
• 1/2 tsp ground ginger or pumpkin pie spice

Mix ingredients together till smooth. Use one small pumpkin, cut off the top and clean out.

Use markers to decorate pumpkin. Pour dip into pumpkin and serve with ginger snap cookies

Jellied Pigs Feet - Ernestine Pioshonka

From: Bless This Food
Sunday School Mothers'Guild
St. Peter's Episcopal Church
Perth Amboy, N. J.
1977


Jellied Pigs Feet
Ernestine Pioshonka

2 pigs feet
2 pigs knuckles
1 1/2 tsp. salt
1 small onion
1 Tbsp. mixed spices
1 bay leaf
1 tsp. vinegar

     Have pigs feet cracked. Wash them in salted water; put in large pot. Cover with cold water.
Bring to a boil for 5 minutes. Take all scum off. Add all ingredients. Simmer about 3 to 4 hours,
until tender.  When meat is tender, strain the broth to a large bowl.  Take meat off the bones
and add to the broth.  Cool overnight.  Before serving, remove the lard from the top. 
\

Hobo Breakfast from Bill Szemcsak, Sr. - Submitted by Barbara Davis

This was just one of the great meals Dad used to make and to this day I love it and so does anyone I make it for.


Another great camping memory.  Thanks and much love Dad...


The following can be divided in half to serve less people.  
Aprox. Serving to 4-6 people

• 1 lb. bacon
• 12 eggs
• 1 lg. onion
• 4-5 potatoes
• Butter
• Ketchup and/or hot sauce(optional)

Dice bacon and cook to just before crispy.  
Remove from pan and add thinly sliced potatoes to the bacon fat, when the potatoes start to soften add the diced onions, cook together till potatoes and onions (not burnt) are soft.
Remove and place on paper towels with the cooked bacon for a few minutes (just to get some of the bacon fat out).  
Wipe out frying pan leaving a thin layer of the bacon fat, re-add the bacon, potatoes and onions and warm.
Scramble eggs, get the frying pan hot and add the scrambled eggs to the pan with the bacon, potatoes and onions.  Add salt and or pepper if desired.
Cook on medium heat till eggs are done.  
Place on plates, add ketchup or hot sauce. 

Buffalo Chicken Wing Soup - Diana Lynn Fasano

• 1/3 cup butter
• 1/4 cup flour
• 1/2 onion, chopped
• 3 stalks celery (or 1 cup) chopped
• 2 to 3 cup cooked shredded chicken
• 1-1/4 cups chicken broth
• 2-1/2 cups 2 percent low-fat milk
• 6 ounces Velveeta cheese, cubed
• 1/4 cup Buffalo wing sauce

Make a roux with the flour and butter. In a bowl, melt the butter on high for 45 seconds. Whisk in flour and set aside.
Chop the onion, celery and carrots and place into Crock-Pot with the cooked chicken. Pour in chicken broth, milk and Velveeta cheese cubes, Sir in the flour and butter mixture, then add hot sauce. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours

Stuffing - by Barbara (Szemcsak) Davis

 I use a

• sunflower raisin bread (about a loaf),
• add 4 eggs, 
• chop or dice the cook liver from the turkey (or chicken),
• 1 lg. onion diced and sautee, 
• 6-8 celery sticks diced, 
• poultry seasoning,

Mix all together. I don't stuff the turkey anymore but bake the raw stuffing in a corning ware pan. I spread butter (you could use Pam spray)on the sides and bottom of the pan and bake till done. Sometimes I also add real cranberries to the stuffing mix as well.

Ty Fedak's Rakott Krumpli- Hungarian (layered potatoes).

 From Ty Fedak

Haven't seen a new recipe in a while, so I'll this as one of my favorites:

Rakott Krumpli- Hungarian (layered potatoes).
Ingredients:
2 lbs middle-sized potatoes
6 eggs
1 link smoked, paprika-flavored kolbasz
16 oz sour cream
2 egg yolks
Butter or margarine
2-3 slices smoked bacon (optional)
Cheddar cheese
Recipe:
Put potatoes in a pot with enough water to cover well, add a tablespoon of salt, bring to a boil, cover and cook for 20 minutes on low heat, until soft.
Hard boil the eggs.
Drain the potatoes, peel while still warm and let them cool.
Peel the eggs and cut into circles.
Wash the kolbász in warm water (to make it easy to remove its skin) then cut into thin circles.
Combine the sour cream and the egg yolk.
Preheat oven to 350F
Smear butter inside a baking dish, put half of the potatoes in, sprinkle with salt, put the egg and kolbász on top, then spread half of the sour cream on top.
Add the rest of the potatoes and sour cream, spread the cheese and put the bacon on top.
Bake until sour cream and bacon are golden brown (35-40 minutes).
Serve with mixed pickled vegetables or fresh vegetables.

Marjie's stuffing/ sausage - Marjorie Jugan

Depending on how much your family likes stuffing determines how many bags of stuffing to use

• 2 bags Pepperidge farms herbed stuffing mix
• 1 pckg sausage - I use Bob Evans
• 1 egg
• 2stalks celery
• 1 large onion
• 1 stick butter
• chicken broth
• giblets from the turkey

Cook giblets in chicken broth and butter about 15 minutes
after giblets are cooked put giblets in food processor or blender add celery that has been cut into pieces and the onion that has been quartered
open the bags and put into a large bowl
add the sausage  tothe stuffing mix
then add the contents of the food processor
add the egg and mix together
add the broth from the giblet pot then mix that into the mixture
if not moist enough add more chicken broth or water
I spray a dish with pam then put excess stuffing left after stuffing the bird into it. I put the stuffing into  the oven after I cover it with aluminum foil for an hour

Spare Ribs & Sauerkraut - Dorothy Szemcsak - Submitted by Barbara (Szemcsak) Davis & Kathy (Syontko) Szemcsak

Dorothy's Famous Spare Ribs & Sauerkraut:

Grandma Szemcsak

This Recipe has been handed down from Barbara Szemcsak (grandmother) to Dorothy Szemcsak (Mother) to Barbara Davis (Daughter) and Kathy Szemcsak (Daughter in Law).

Dorothy always made this for her family when ever they got together. Mom is smiling right now!

• Ribs (country preferred)
• Paprika
• Barley
• Bay Leaf (1-2)
• Diced onions (1 large)
• Sauerkraut
• 2 can Tomato Sauce
• Flour
• Sour Cream
• Tomato Soup

Flour ribs, brown in oil, cover and simmer with paprika.
In a separate Pot: add a little oil, diced onion, sauté. 
Add well washed sauerkraut- simmer 10-15 mins.  
Add 2 cans of tomato sauce, 1 can of tomato soup, 1 cup barley (can add more if you really like barley) 2 bay leafs and lots of paprika.
Add ribs and sauce from pan used to brown and simmered ribs.  
Cook all till meat, sauerkraut and barley are tender (soft), 
add sour cream to taste.

Note: As far as the measurements are concern, like this one that was handed down, most was by watching and doing, than exact measurements. I will try to give you what we use;

4-6 country style Ribs
1- cup or a Hand Full Barley
1- lb. bag or 2 - cans of Sauerkraut
1- 8 oz. Sour Cream
1- large Onion
2- 8 oz. cans of Tomato Sauce
1- 8 oz. can of Tomato Soup

Also as far as Paprika, start with a tablespoon and add accordingly.  
For folks that don't know, Paprika is dry Red Pepper (not hot).

Palacsinta (Crepes) - Dorothy (Kulbacki) Szemcsak, submitted by Barbara (Szemcsak) Davis

Palacsinta (Crepes)

• 4 eggs beaten
• 2 cups milk
• 2 cups sifted flour
• 1 tsp. salt
• 2 tsp. sugar
• 1 1/2 tbsp. oil

Mix flour, salt and sugar.  Combine beaten eggs, milk and oil and add to flour mixture gradually making a thin smooth batter.


Add butter or oil to skillet getting it hot, add a small amount of batter making a THIN pancake.  Brown lightly both sides and remove.  Repeat till all batter is gone.  Spread filling on pancake, roll and put into a warm oven in buttered baking dish till heated.  Remove, sprinkle with powered sugar.


Fillings:  Any jams or preserves, prune and cheese fillings (see below) Cheese filling:

• 1/2 lb. cottage cheese
• 1 egg yolk
• 1/4 cup sugar
• 1/4 tsp. vanilla

Beat together.

EASTER CHEESE - Dorothy Szemcsak - Submited by Barbara Szemcsak Davis

EASTER CHEESE from Dorothy Szemcsak

Ingredients:

• 12-15 eggs beaten
• 1 qt. milk
• 1/2 cup sugar
• tsp. salt
• 1 tbsp. vanilla
•  raisins (optional)

Directions:
Put milk in pot med. flame till boiling, reduce heat, keep stirring so it doesn't burn- mix finely beaten eggs, sugar, vanilla and salt together when done add slowly to milk, continue stirring until mixture thicken (will usually become lumpy, you can add the optional raisins), pour mixture into a cheese cloth (careful will be hot). Wring cheese cloth until you have a ball with no more mixture coming out, place in frig overnight. Love this...

Kugel (Noodle Pudding) - Linda Grossman Beckman

Noodle Pudding (Kugel)

• 1 large bag of (medium) Pennsylvania Dutch Noodles (use a little more than 1/2 the bag.)
• 1 stick butter
• 1/2 to 3/4 cup of sugar
• 1-8 oz sour cream
• 1-8 oz whipped cottage cheese
• 1-8 oz crushed pineapple (include the juice)
• 4-5 large eggs
• Cinnamon

Preheat oven to 350 degrees. Melt butter (careful it doesn't burn), in a 13 x 9 inch pan. Cook noodles 2 minutes less than cooking directions call for. Drain noodles and place in large mixing bowl. Add butter (cooled), sugar, sour cream, cottage cheese, pineapple, and eggs. Mix well by hand and pour into pan. Sprinkle cinnamon on top. Bake 1 hour. ENJOY!

Fran's Steak Pizzaiola (Fran being Mom) - Dottie Cooper

Fran's Steak Pizzaiola (Fran being Mom)

• 2 packs of Chuck steak cut into bit size portions
• I large onion
• Oregano
• Parmesan Cheese
• Tomato Sauce (if you have some of your homemade left it's best.....if not you can use whatever your favorite is)

(Notice there are no real measurements here other than the steak!)

Heat olive oil in a dutch and quickly sear the meat in batches.
Remove all put one layer.
Start your layer on the bottom with meat. 
Slice onions over the meat.
Sprinkle with Parmesan Cheese and Oregano, add a few spoon fulls of sauce. 
Repeat the process till you use up all the meat. 
Depending on your pot size you might have two or three layers. 
Add water to the pot. 
Don't cover it like you would soup.Just about 3/4 of the way up.
Simmer on low to medium heat. The longer you simmer the better it is. 


This dish is actually best the next day when the flavors all meld together. Have some good crusty Italian break on hand for sopping up the sauce.


ALTERNATE: If desired, you can add thin potato slices to the layer process.

Parmesan Chicken - Camille King

My mom used to make this recipe all the time. It is very simple to make and so delicious. If you have a bigger family, just double or triple the recipe. If you don't like wine, you don't have to add it. I usually make one pan with wine and one without.

• 1 - 1 1/2 lbs Chicken breast cut into nugget size pieces 
• 1/2 cup Parmesan Cheese
• 1/2 cup Flour
• 1/4 tsp Pepper
• 1 tsp Oregano 
• 2 eggs
• 3-4 Tbs Margarine (can use olive oil or butter also)
• 1 cup White Wine

Mix Parmesan cheese, flour, pepper and oregano. 
Beat egg in a separate bowl.
Heat margarine in a frying pan, once the margarine is melted, dip chicken pieces in egg then dredge in the parmesan cheese and flour mixture until fully coated.
Saute the chicken until golden brown. Once the chicken is golden brown, lower the heat and add the wine to the pan.
It should bubble then reduce down to a syrup texture.

This can be served over mashed potatoes, rice or noodles. Enjoy.

UKRAINIAN POPPYSEED ROLL - Mrs. Olga Levytsky

This is an old Ukrainian Recipe from the 1960's found in a Ukrainian fund raising cookbook I found at a garage sale. I am giving honorable mention to the original posters of the recipes from the old book. The poster here of this recipe was,  Mrs. Olga Levytsky ...here it is around 50 years later...your recipe will live on Mrs. Levytsky and will be enjoyed. 

POPPYSEED ROLL  

• 1 cake yeast
• 1/3 c butter
• 1 tsp. salt
• 2 eggs, beaten
• 3 Tbsp. sugar
• 1/3 c. of milk scalded
•  1/2 tsp. vanilla
• 2 1/2 c. sifted flour Use more if you feel you need it

Poppysead Filling

Your Choice: 

Use 1 can of prepared poppysead filling or 3/4 c. poppysead ground and cooked with 1/2 c. milk, 4 Tbsp. sugar, 2 Tbsp. butter, and 1/2 tsp. of vanilla

Soften yeast in 1 Tbsp. of sugar. 

Add remaining sugar, salt and butter to scalded milk.  

Stir until well blended. 

Cool to lukewarm.  

Add yeast, eggs and vanilla then blend. 

Add flour to make soft dough. 

Turn onto lightly floured board and knead until smooth and elastiv. 

 Place in a lightly greased bowl, cover with a damp cloth and let rise until dough is double in bulk or size.  

Turn out on a lightly floured board and roll nto rectangle about 12 x 8 inches. Cut into 3 equal parts. Divide the filling into three portions.  Spead evenly over each part of the dough. Roll as for Jelly Roll, beginning at the widest side.Bake around 40 minutes in a 350 degree.  Remove from pan and while it is still warm brush the top with thin confectioners sugar frosting. 

FILLING

For un prepared poppysead filling, place poppyseads and milk in the pan.  Cook slowly until milk is absorbed. Add sugar, butter and vanilla. Blend well.  Cook mixture to consistency of jam. 

Ukrainian Potato Salad - Mrs.Sophia Teuber

This is an old Ukrarainian Recipe from 1966 in a Ukrainian (PA CHURCH) fund raising cook book  I found at a garage sale. I am giving honarable mention to the original posters of the recipe from the old book. The poster here of this recipe in the book was...Mrs. Sophia Teuber...here it is 44 yrs. later...your recipe will live on Mrs. Teuber. 



INGREDIENTS: 

• 3 C. diced cooked potatos
• 1/2 c. diced celery
• 1/2 c. diced cucumbers
• 3 hard boiled eggs, chopped
• 1/2 c. or more of sour cream dressing or mayo
• 3 Tbsp. of finely chopped green onions
• 1/2 c. sliced radishes
• salt to taste

The Finale: Mix all the vegetables and eggs very lightly with a fork or toss gently.  Season to taste w/salt. Add enough salad dressing to moisten these ingredients  sufficiently.  Heap the salad lightly into a bowl and decorate with riced cooked egg, radish rosettes, chopped parsley, or red or green pepper strips.

FYI: Riced means really shredded fine...

Cubed Steak with Yuca (Cassava) - Lee Chico

• 4 beef cubed steaks seasoned with Goya Adobo then marinate the steaks in a large bottle of Italian dressing a couple of hours. 
• Place on high heat till it starts to boil and quickly turn down to low and cover tightly.
• Simmer about an hour or till fork tender checking on liquid and turning once.

Serve with boiled Pierogies or boiled Yuca and pour the dresssing from the pan over the them.

I buy the frozen Yuca (Cassava) in a bag.

The Yuca will take about an hour, check for doneness by splittling a large piece to make sure it is cooked thru.