Lentils cooked Czech Style

Clean one pound of lentils, removing rocks and other non lentils chaff. Put the lentils in a bowl and cover with water. Allow to soak for several hours. Drain and add fresh water. Boil until soft. Chop an onion into small pieces and fry in a separate pan until golden brown. Add some flour and a small amount of water, making a yellowish roux. Add a bay leaf and some thyme. Boil for about 10 minutes and add to cooked lentils. Season with vinegar or lemon juice. Add salt, pepper and sugar. Cook over low heat for about 10 to 15 minutes.

Vomacka, Czech dill soup

Czech Vomacka Soup

1/4 cup butter
1 cup chopped onions
1 cup chopped carrots
1 cup diced celery
3 cloves of garlic chopped
1/4 cup flour
1 -49 1/2 oz. can of chicken stock
1 tbsp of dill weed or more to taste
ground pepper to taste
2 tbsp chicken base.
3 cup diced potatoes
3 cup of green and yellow beans (fresh are best)
1 cup sour cream and 1 cup milk
2 tbsp cider vinegar
Sauté the following ingredients together: Butter, chopped onions, chopped carrots, diced celery and garlic.
Then add: flour, chicken stock, dill weed (I always use more, almost double it), ground pepper to taste, chicken base.
Mix all the above ingredients together well in large stock pot.
Then add: diced potatoes, green beans (fresh are best)
Mix together and then temper in to the hot liquid: sour cream and milk
Add last: cider vinegar
Season to taste. You can always use more dill weed and cider vinegar, and add a little salt.

Liver Dumpling Soup

From the recipe used by the Bohemian Cafe in Omaha, Nebraska, before it closed.

Raw Potato Dumplings, No. 1

https://ia601405.us.archive.org/18/items/bohemianamerican00rosi/bohemianamerican00rosi.pdf

This recipe is how my family made potato dumplings without the eggs or boiled potatoes.

Sunkofleky~ Czech ham and noodle casserole

https://recepty.vareni.cz/sunkofleky/

Serves 4
Popular Czech classic. The recipe for a quick and tasty meal.

Ingredients:

-400 grams (14 ounces) spots pasta (for those of us who are unfamiliar with this, it is flat, square noodle type pasta.

-5 eggs

-100 ml milk (3.4 fluid ounces)

-300 g  (10.5 ounces) smoked meat (ham)

salt and pepper

oil

Preparation

Cook the pasta in salted water with a few drops of oil.Drain, rinse briefly with cold water and drain. Cooked smoked meat or ham cut about a centimeter cubes.Preheat oven to 220 ° C.

Put in baking dish drained pasta, toss with cubes of meat, stuffed and put on 15 minutes in the oven.

Meanwhile, whisk the eggs in milk, enough salt and pepper. Pour egg mixture partially baked šunkofleky. Turn down the temperature to 180 ° C and šunkofleky dopečeme.

Šunkofleky baked taste great with pickle. We can also add fresh salad. According to taste, you can add corn or other vegetables. Some people recommend adding onion.

Zelnicky--Czech crackers made with kraut

http://www.food.com/recipe/zelnicky-77314

2 cups sauerkraut, undrained

1⁄2 cup vegetable shortening

1 3⁄4 cups flour


caraway seed (optional)

Directions


Put sauerkraut and its liquid in a large mixing bowl.


Add the shortening and blend well.


Add the flour, mixing carefully with your fingers.


Gather into a ball.


Lightly flour a pastry board and roll out the dough until it is 

1/8-inch thick.


Cut into 2- x 4-inch strips with a sharp knife.


Add caraway seeds if desired.


Place the strips on an ungreased cookie sheet and bake in 

preheated oven until lightly brown.


If the zelnicky get too brown they become bitter.


Remove immediately to a rack and cool.

Serve as snack with beer and cheese or with soup.


OVEN TIPS: If using cushioned baking sheets (double 

sheets), bake at 375 F degrees.


If using regular baking sheets, bake at 350 F degrees. 

Kolace

This recipe came from an old cook book that Uncle Bud had at his ranch.

Soft Yeast Dough

1 package yeast
1 tablespoon sugar
2 tablespoons flour
2 tablespoons lukewarm milk

Mix the ingredients together and stir until mixture is well mixed. Cover with a cloth and let rise in a warm place for 5 to 10 minutes. Add:

4 cups flour
1 teaspoon salt
1/4 cup butter, melted
1/2 teaspoon lemon peel
1 cup lukewarm milk
1 egg
1 teaspoon vanilla

Mix well. Remove dough from the bowl and put on a floured pastry board and knead until it is smooth and does not stick. Return to the bowl, sprinkle with flour and cover with a cloth. Let rise in a warm place (about 60 degrees) 30 to 60 minutes or until it is almost double. Punch down, form into desired shapes and let rise again for about 30 minutes. Bake in a preheated oven at 400 degrees for 15 to 20 minutes.

To make the kolache:

Use 1 recipe soft yeast dough
2-3 cup filling
1 egg, beaten
sugar

Prepare dough. Roll the dough out on a lightly floured board to about 1/2 inch thickness. Cut into 3 inch rounds and place on a buttered baking sheet. Press down the center of the rounds with the bottom of a 2 inch glass to form a hollow; place a spoonful of filling in each. Let rise again. Brush the edges with the egg. Bake in a preheated oven at 400 degrees for 20 to 30 minutes. When the buns are cool, sprinkle with sugar. Makes 2 1/2 to 3 dozen.

Poppy Seed Filling

2 cups ground poppy seed
3/4 cup milk
2/3 cup sugar
2 tablespoons butter
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon grated lemon peel

Simmer the poppy seeds in milk, stirring constantly for 5 minutes. Stir in sugar, butter and vanilla, cinnamon, lemon peel, and simmer for 5 minutes longer.

Cool filling, blend in a egg yolk and fold in stiffly beaten egg white. Makes about
1 1/2 - 2 cups filling.

Prune Butter Filling

1 cup prune butter
1/3 to 1/2 cup sugar
2 Tablespoons warm water or rum
1/2 teaspoon cinnamon
1/2 teaspoon grated lemon or orange peel

Mix the prune butter with water or rum. Add all other ingredients and blend.

Updated, November 18, 2016--How to make Prune Butter: http://www.czechheritage.org/Recipes/kolaches.html

Prune butter:  cook 30 prunes in water to cover until tender; drain.  Mash with fork;
stir in 1/4  cup sugar and 1/4 tsp. ground allspice.  Filling should be thick.
Makes enough for 14 kolaches.