PAGE SIX by Joan Kingsbury This week Midge some delicious Slovak recipes to share with Post readers. Bobalky is the traditional Christmas Eve Meal at the Scruitsky’s. Pirohy and Holubki are other favorite main dishes. Sheregi, Kolachi and Cinnamon Buns are favorite desserts. The Scruitskys begin their Christmas Eve meal with the breaking of the Oplatki or Christmas Wafer. This wafer, ob- tained from church, is usually eaten with honey. In some families each person around the table takes a small piece of wafer from the person sitting next to him ac- cepting that persons good wishes for the holiday and the coming year. Bobalky is made from bread dough. The dough is divided; cut into small pieces, then baked. After baking Midge says to The Jackson Township Volunteer Fire Depart- ment will conduct their annual Children’s Christmas Party at the Township Fire Hall on Sunday, Dec. 21 at 2 p.m. All township children, 12 years of age and under, are invited to be the guests of the firemen. The program will include entertainment, gifts, and refreshments. Santa will arrive aboard = the firetruck at ap- proximately 2 p.m. Previously ordered Christmas Vigil candles may also be picked up at this time. CALL & ASK BI AAR RIN FOR PEGGY Design Haircutting for Ladies and . Gentlemen and Children Open Wed. thru Sat. Evenings by appt. 42 Main Street, Dallas 675-4900 Bape ELE EE EEL EVEL ET ER EL ET ER CHET ER ER EL EDEL EET EL EL EVER “spray the bobalky with boiling water’’. Be care- ful, however, not to soak it too much. Chopped, fried cabbage is mixed with bobalky before serving. Midge’s recipe for pirohy is easy to prepare. Make the dough, then roll out until thin. Cut into squares, Prepare a filling made from mashed potatoes and mild cheese. Place filling on a square of dough, fold dough to form triangle. Be sure to pinch the dough well or the filling will boil out. Midge suggests serving pirohy with melted butter. You don’t have to be of Slovak origin to enjoy Halubki or Pigs in the Blanket. Midge’s recipes uses both port and beef. To prevent burning, Midge suggests chopping any leftover cabbage and lining the bottom of the cooking pot with it. for extra flavor Midge cooks her Halubki in tomatoes, adding a few spoonsful of catsup and vinegar. Every ethnic group has its pastry specialties. Sheregi, a deep fried dough sprinkled with powdered sugar, is one delicious example of the Slovak pastries. Midge’s recipe for Kolachi includes three fillings-poppyseed, nut and cheese. The Kolachi dough is rich, made with egg yolks and sour cream. These little pastries not only taste delicious but look nice, too. Kolachis would add a nice touch to your holiday cookie tray this year. Everyone likes cin- namon buns and Midge’s recipe for these treats is superb. The rich, sweet dough is filled with sugar, cinnamon and raisins. Glossy Confectioners Sugar Glaze is spread on the cinnamon buns after they have been cooled. A native of the Back Mountain, Midge is the daughter of John Kat- chmar of Chase and the late Anna Katchmar. Midge graduated from Lehman High School and College Misericordia Memorial: Highway At The Light Shavertown LEVIN’S where she majored in home economics with a minor in science. She has also done graduate work at Penn State. Before the arrival of the Scruitsky’s three sons, Midge taught home economics in the Lake-Lehman School District for six and one- half years. Midge’s husband, Bob, is a native of Pringle. Bob is a graduate of Pringle Barre Business College. He also attended King’s College. Bob is office manager at Friedman's Express. The Scruitsky’s oldest son, Bob, is a senior at Bishop O'Reilly High School, Recently, Bob was honored by being named to “Who's Who in American High School Students’. Bob is plan- ning to study aeronautic engineering in college. Bill, a junior at Bishop O'Reilly High School, is considering the possibility of attending a military academy following his graduation from high school. Gary is a fifth grader at Gate of Heaven School. A baseball player, Gary was on the Lehman Giants Major Little League team last summer. The Scruitskys are active members of Gate of Heaven Church. Both Bob and Bill served as altar, boys at Gate of Heaven Church. Gary is in his first year of serving as an altar boy. Midge served as altar boy chair- lady for five years. A member of the Parent Teacher Guild, Midge served as an officer of that organization for two years. Midge will serve as president of the Gate of Heaven Altar and Rosary Society in 1981. Midge loves to bake, cook and ‘talk cooking with Bob’s mother, Catherine Scruitsky, a great cook’’. She also enjoys sewing, and working on various crafts, often making holiday items. Playing the ac- cordian is a musical pastime enjoyed by BOBALKY Christmas Eve Meal BREAD RECIPE 1 cake yeast 1 c¢. scalded milk 6 c. flour 1 can evaporated milk , 1 ¢. warm water 2 t. sugar 1 T. butter, melted 2 egg yolks, beaten 3 t. salt Dissolve yeast with sugar in lukewarm milk. Set aside to rise. Sift flour in deép bowl. Add warm evaporated milk mixed with water and melted butter. Add beaten egg yolks, salt and yeast mixture. Knead very well. Cover and let set in a warm place. Do not permit dough to stand in draft. Let dough rise 2 hours. Roll out on floured board divide into portions. Cover; let stand 15 minutes. Pinch off portion of dough roll out on a floured board by hand to make a roll about '» inch in diameter. Place on a cookie sheet. Cut with the edge of the teaspoon into small pieces. Let rise for 10 minutes. Bake at 350 degrees for 15 minutes or until lightly brown. When cook, break and place in colander. Pour boiling water over bobalky just to moisten. Do not soak bobalky with water. CABBAGE MIXTURE 2 lg. heads of cabbage, chopped fine 2 t. salt Vs c. oil Put oil in a dutch oven. Add chopped cabbage and salt. Mix well. Cover, stirring occasionally to keep from burning. Fry until golden bvrown. Add «the cabbage DOUGH well. 5 PIROHY 4 c. flour 4 eggs 1t. salt 1 c. cold water (approxi- mately) Mix all ingredients with enough water to make a medium soft dough. Knead well, then roll out until dough is thin. Cut into squares. Makes about 150 pirohy. POTATO FILLING 16 med. potatoes, cooked Vs 1b. mild cheese Mash cooked potatoes, salt and add cheese. wr ki Bg ai CHRISTMAS Io Shopping Hours ~ . Mon.-Sat. 9:30-8:30 [SB PL Sunday 1-5 2 ? ; £5 HUMPHREY'S Bootery Apparel Blend well. Place filling on square of dough. Fold in half to make triangles. Pinch edges well to keep filling from escaping. Drop triangles into boiling water and cook until pirohy rises to the top of the water. Then cook for 5 minutes longer. Remove from boiling water. Place in colander and drain. Place in ser- ving dish. Pour melted butter over pirohy. Eat while hot, and if desired, add salt and pepper to taste. HOLUBKI (pigs in the blanket) 1 1b. lean gr. pork v5 1b. gr. beef 34 c. rice 1 1g. onion salt and pepper’ 1 egg 1 qt. tomatoes Soak rice for 10 minutes in hot water or cook slightly. Slightly fry the chopped onions. Combine these ingredients. Par boil or soak in boiling water the tender leaves of a large head of cabbage. Combine the pork, beef, rice, egg, onion, salt and pepper. Blend well. Fill the cabbage leaves with the meat mixture. Roll lightly. Place wrapped any leftover cabbage into small pieces and place in tomatoes. Drop a few teaspoonsful of catsup on top and a few drops vinegar. Boil for a few minutes, turn down heat. Cook slowly for one hour. SHEREGI 4 c. flour 3 t. baking powder 31g. eggs 1 T. butter 1 c. sugar two thirds c¢. milk 5 t. vanilla salt Blend butter and sugar, add eggs and beat nately the milk and dry ingredients. = Roll on floured board, cut into two or three inch squares. Slit center of each square and the slit. Fry in deep fat (shortening). Remove when sheregi is golden brown and drain on paper toweling. Sprinkle with powdered sugar. FROZEN KOLACHI DOUGH . gi 3 c. sifted flour Y, ¢. butter Ys c¢. shortening 1 t. salt 2 t. baking powder 1 cake yeast Y> pt. sour cream S oF ® 4 poe § & X E-NOT 2 : ; ®) ° NTA NA PN 2 SN TR SN NE NNN 1 t. vanilla Mix flour, butter, shortening, salt and baking powder in a large bowl. Combine crumbled yeast cake, sour cream, egg yolks, and vanilla in a separate bowl, After combining flour, shortening, butter, baking would for a pie add th mixture of yeast, egg yolks, vanilla and sour cream. Mix well as for pie crust. Roll in wax paper. Put in refrigerator for at least 4 hours or overnight. Remove dough from refrigerator. Roll crust out on powdered sugar. Cut into 3 inch squares. Fill with nuts, cheese or poppyseed. Roll in granulated sugar. Beat ‘egg whites and brush over top before putting in the oven. Bake about 20 minutes or. until golden brown. POPPYSEED FILLING 1 1b. gr. poppy seed 1 c¢. milk 15 c. honey 1 c. sugar Vs c. lard or shortening V4 c. butter 1t. salt Y» ¢. white raisins V4 c. crushed walnuts Place all above ingredients in a large saucepan and let simmer slowly for 1 hours. Let cool. CHEESE FILLING 1 1b. cottage cheese 1 c. granulated sugar 1 egg yolk 1 t. cinnamon Mix all ingredients well. NUT FILLING 1 lb. gr. walnuts Vg c¢. milk 2 T. melted butter 34 c. granulated sugar Mix all ingredients well. CINNAMON BUNS Rich Sweet Dough 2 pkg. dry yeast Y4 c¢. warm (not hot) water 1 c. lukewarm milk 1c. softened margarine or butter 2 eggs, beaten V4 c. sugar 1 t. salt 1 t. grated lemon rind 41, c. sifted flour (ap- proximately) Dissolve yeast in warm water. Combine dissolved above ‘yeast and remaining ingredients in a large mixing bowl. Beat until smooth, about 1 minutes. Dough will be very soft. Cover with a damp cloth. Place in the refrigerator for at least 2 hours, or overnight. Divide rich sweet dough in half. Roll each hif into a 14x9 inch rectangle. Brush lightly with melted margarine. FILLING 1% ec. sugar 2 t. cinnamon two thirds c. raisins Combine filling ingredients. Sprinkle each oblong with half the mixture. Roll up from 9 inch side as for jelly roll. Cut each roll into 9 equal pieces. Cut; place cut side two greased 9-inch layer pans. Cover with clean towel and let rise in a draft, until double in bulk, about 1 hour. Bake in a moderate oven, 350 degrees about 35 minutes. Makes 18 cinnamon buns. Frost with glossy con- fectioners sugar glaze. GLOSSY CONFECTI- ONERS SUGAR GLAZE 1 T. hot milk 1 c. sifted confectioners sugar Add milk gradually to’ sugar. Blend until mix- ture is thin enough to spread over cinnamon buns. Makes about one third cup. xy STORE COUPON 10 THE GROCER You are authorized 10 act as yur agent for the redemption of this coupon We will pay you face value of the coupon plus 5¢ handhng provided this coupon 1S redeemed by a consumer at the time of pur chase of the brand indicated and you and ihe consumer have complied with the terms r. Invoices proving purchase of ock of these specitied products pons presented must be shown 1 This coupon 14 not assignable must pay any sales th Voud bited taxed of restricted by law thes Fol I tegempuon mail 0 1023 Chinton lowa 5.734 .
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