Monday, January 2, 2017

Bobalky

Pre-baked Bobalky Balls
 Make homemade Bun Recipe.
After rising, cut of pieces of dough and roll into a snake-like tube.
Cut off one inch lengths and roll into small balls.
Place on a greased cookie sheet and cover with a tea towel.
Let rest about 20 minutes.
Bake in a preheated 350° oven until browned (about 8-9 minutes) this depends on your oven.

Baked Bobalky Balls




  Remove from oven   and place on cooling rack. Completely cool them.
Now they can be bagged and stored for a day or two until ready to prepare Bobalky and Sauerkraut.

Finished Bobalky and Sauerkraut








Now it is time to prepare the final product.
I usually make a quart size freezer bag full of Bobalky Balls.
I take a quarter cup of butter and melt that over medium heat in a large skillet. Now it is up to you...I add 1/2 of a small onion that is diced to the butter and cook for about 3 minutes. (If you don't like the texture of onion, you can substitute a few sprinkles of onion powder over the sauerkraut.) I use 1/2 can of sauerkraut. Add this to the hot butter and onions. Cook over medium heat until the sauerkraut dries out a tad and picks up a little color. Here's the strange part...while cooking the sauerkraut, boil about a quart of water to have ready for the next step. After the sauerkraut looks like the way you want it, take the Bobalky Balls and place them in a large colander.
Take the boiling water and pour over the Balls. Immediately after they are drained, place in the skillet and toss with the sauerkraut mixture. Sprinkle with salt and pepper to taste. Cook for another 5 minutes...and them ready to serve.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Sunday, September 25, 2016

Slovak Bean Soup (Original and Easy Versions)



1 package of a-10 oz bag of egg flakes (little square noodles.)
Boil the ½ bag of noodles according to the directions on the bag, drain, and set aside.

In a Dutch Oven Pot:
9 C water
1/2 pound dried cranberry beans (or roman, pinto or red)
4 beef bouillon cubes
1 tsp salt
1 1/2 tsp onion powder
1/4 tsp pepper (plus extra for me)
1/4 Cup butter
1/4 Cup flour

Bring water, beans and bouillon cubes to a boil. Reduce heat to medium low. Cover pot with a lid and maintain a slow bubble.
Cook approximately 2 hours or until beans are tender. Add salt, pepper, and onion powder, turn off the heat. Let the beans and broth rest while you make the roux.

Roux:
Melt butter in small saucepan. Add flour and cook over medium low heat until medium brown, whisking constantly. Add 4 or 5 ladles of broth to the roux and return to medium heat to cook until all the roux is incorporated into the broth. (You can add a few drops of Kitchen Bouquet or Gravy Master at this point if you like a darker broth.)

Enjoy! Élvez! Piacere! Gustirati! Radosť!

***Now for the EASY RECIPE! (This one's for you Lynn.)

1/2 package of a-10 oz bag of egg flakes (little square noodles.)
Boil the ½ bag of noodles according to the directions on the bag, drain, and set aside.

In a medium size pot:
1 15.5 oz. can of GOYA Roman Beans
2 1/2 GOYA cans of water
2 beef bouillon cubes
1/2 tsp. salt
3/4 tsp. onion powder
1/8 tsp pepper (plus extra for me)
2 Tbsp. butter
2 Tbsp. flour

Put the can of beans in the pot and add the 2 1/2 cans water. Bring to a slow boil. Add the bouillon cubes, salt, onion powder, and pepper. Keep over low heat at this point while you make the roux.

Roux:
Melt butter in small saucepan. Add flour and cook
over medium low heat until medium brown, whisking constantly. Add 3 or 4
ladles of broth to the roux and return to medium heat to cook until all the roux is incorporated into the broth. (You can add a few drops of Kitchen Bouquet or Gravy Master at this point if you like a darker broth.)

Once again...
Enjoy! Élvez! Piacere! Gustirati! Radosť!

Sunday, February 21, 2016

Penne Sausage Alfredo

Ingredients:
1 roll (16 oz) of Jimmy Dean's Regular Sausage
8 oz. penne pasta, cooked and drained
2 cups heavy cream
1 1/2 tsp. salt
3/4 tsp. ground pepper
3/4 tsp. paprika
1/4 tsp. oregano
1/2 tsp. basil
1/2 tsp. garlic powder
1/8 tsp. cayenne pepper
dash ground thyme
1/2 cup grated Parmesan cheese

Prepare penne according to directions on box. Drain and set aside.
Cook sausage over medium heat, breaking sausage up into small pieces until thoroughly cooked through. (approximately 10 minutes)
After sausage is no longer pink and has browned, reduce heat to medium and slowly add the cream and the 8 spices.Bring to an easy boil then reduce heat to medium low. Cook for 5 minutes stirring occasionally until slightly thickened. Stir in Parmesan cheese. After incorporated, toss in the penne and mix well.

Enjoy! Élvez! Piacere! Gustirati! Radosť!







Sunday, January 24, 2016

Hot Sausage by Bev





Hot Sausage

1 pound of your favorite hot sausage links
1 14.5 oz. can of stewed tomatoes
1/2 tsp. olive oil
 
 
Cut the sausage links in half and butterfly cut them (butterflying is cutting the sausage lengthwise almost all the way through, about 90%, without making two pieces). Put aside.

In a skillet with a lid, coat bottom with the olive oil and heat over medium heat.

Fan out the flat butterfly sausage pieces in the hot prepared skillet, skin side up. Brown the links about 5 minutes on each side, 10-15 minutes total.) Next, pour the stewed tomatoes evenly around the sausage (do not add water, because as the sausage cooks it will produce more liquid with time). Cover with lid and cook over low heat for 1/2 hour. Turn sausage after 1/2 hour, and cook for another 10-15 minutes. That's it!

This dish is excellent alone, but we love it served on a homemade bun.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Saturday, March 28, 2015

Palm Sunday Cross

Palm Sunday Cross

This is my husband's Palm Sunday tradition. He learned how to make palm crosses from his father, who learned it from his father-in-law, my husband's grandfather. My husband grew up in the same house as both of them and admired how they wove the palm so easily into this Christian symbol. With both of them deceased, Palm Sunday is the one day of the year that my husband feels closest to them. It's a tradition that he holds dear to his heart and wants to pass on to our children. I hope you enjoy this shared tradition.


Enjoy! Élvez! Piacere! Gustirati! Radosť!