“It’s JUDITH LYNN VLCEK’s Recipe!”

Presented in Bohemian Tradition,

In no particular order!

MOM-EASE MEATLOAF

Put the eggs and onion in the food processor and pulse chop till a fine mixture. Add the milk and mix a few seconds. Mix all the ingredients together in a large bowl. Shape into a loaf with your hands in a baking pan. Put uncovered in a 350 degree oven for 1 hour. Add the tomatoes after 1/2 hour.

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2 lbs ground cow carcass of beef

1 cup “Quaker” oaty-oatmeal

3/4 cup Vito-D milk

2 free-range-chicken eggs

Salt-n-peppa to taste

1/2 chopped onion

“GW” Brown Broth packet

Slabz of Bacon on top

350° one hour!

Brown on top = done

U = enjoy

KOHLRABI ZUPA

Peel-&-dice the kohlrabi.

Cook in about 2 cups of water till done.

Drain kohlrabi in a strainer and save the waste! Recycle!

Trow da water back in the pan.

Take ~1 cup of Sour Cream and mix in a ~few tablespoons of Flour.

Add some of the hot kohlrabi water to the flour, mix-n-stir. (to prevent chump-lumps, chump)

Then take that flour mix and add to the rest of the water (add a few tablespoons of flour.)

Add some of the hot kohlrabi water to the flour mix and stir. (prevent chump-lumps!)

Then take that flour mix and add to the rest of the water in the pan, stirring it in with a wisk and slowwwwww-cook ‘till thickened.

Remember, boiling=bad, slowhhhhhhhotcook = good.

I add a few tablespoons of butter, and S&P, also. “I cannot give you exact measurements because I just do it by experience.”

If it is too thick, add more Sour Cream. If it is too thin add more sour cream mixed with flour.

That is all I can tell you...good luck, MOM

GOBLETS OF GIBLETS

Quick answer: Giblets you wash off, no liver, put in a small saucepan with water to cover, add a quartered onion, a celery stalk or two cut up, salt and pepper to taste. Bring to a boil, lower the heat and cover, and simmer for about 1 1/2 to 2 hours. That’s it-that's all.

CHIPPED BEEF ON TOAST (French Military lingo: SHIT ON A SHINGLE)

You make a double-batch of medium white sauce (look it up), and the add 2 or 3 packages of thin corned beef or Pastrami (comes in a package where the lunch meats are-one kind is “Buddig”, costs about 50¢ in 1982, maybe more now) that you take out of the package in a clump and thinly slice it crosswise, throw it in the white sauce, add some S, P, and onion salt to taste. Serve on TOAST. That's it.

Take to Toastmasters and serve to fellow members.

KORN KASSEROLE

Here is the hard-rawkin’ recipe (Corn Casserole) mom wanted me to type out for you to have. - Liz

5 or 6 large potatoes
1 lb hamburger
1 Small package frozen corn
1 small green pepper
1 cup of chopped green olives
1 lb of shredded extra-sharp cheddar cheese
Sour Cream

Cream Cheese

Butter

Salt & Pepper
Garlic Salt to taste

Peel and quarter 5 or 6 large potatoes. Boil until soft enough to mash. In
the meantime, brown 1 lb of hamburger, add salt, pepper, and garlic salt to
taste. Set aside. Chop up a small green pepper and about 1 cup of green
olives. Start cooking a small package of frozen corn and add the green
pepper to soften it a bit. You do not have to cook the corn until it is done
as it will cook in the casserole in the oven. Drain and set aside. Drain and
save the potato water. Mash the potatoes adding sour cream, butter, cream
cheese, potato water, salt, and pepper to the desired taste and consistency.
Then mix in 3/4 of the shredded cheese.

Butter a 2 quart or larger casserole dish. Put a layer of 1/3 of the
potatoes on the bottom. Add 1/2 of the meat, 1/2 of the corn mixture, and
1/2 of the olives. Repeat this and end with the remaining layer of potatoes.
Smooth out and sprinkle with the rest of the shredded cheese. Bake uncovered
in a 350 degree oven until heated through, about 30-45 minutes. You can test
it by inserting a knife in the middle and seeing if it is hot.

MOM January 2001

FRIED EGGPLANT

TOMAT ZUPA

BONE MARROW MADNESS

CHICKEN ZUPA

5 pounds of chicken wings, rinsed and patted dry

2 medium onions, quartered

2 small carrots, halved - optional (I usually don't do this - sometimes I add it to my soup later)

2-3 celery stalks, halved

1 teaspoon whole black peppercorns (or I use just pepper)

Place the chicken wings in a large stockpot and pour in enough cold water to cover by 2 inches. Bring to a boil over medium-high heat, skimming the scum that rises to the surface. Reduce the heat to medium-low and simmer, skimming often, for 20 minutes. Add the remaining ingredients. Simmer for 2 1/2 hours.

Strain the stock, cool slightly, and skim off the fat that rises to the top - I usually save some of the fat and leave it in there as it makes the soup taste more better. I usually make this the night before, chill in the refrigerator overnight, and then finish up the next day. Return the stock to the stockpot and bring to a strong simmer over medium-high heat. Simmer until liquid has reduced by 1/3 to concentrate the flavor.

Save the chicken wings and pull apart and take the meat out - save to the side to add to the stock later.

Add chicken pieces, parsley, egg noodles, rice, - whatever you want to add!

STUFF-IT PEPPERS

LASAGNA

This lasagne recipe is from an authentic Italian lady (with my variations) whose home we had dinner at when I was about 8 years old.

3 cans tomato paste

1/2 large onion chopped

1 clove garlic chopped

Lighgtly brown the onion and garlic in 1/8 cup olive oil. Add paste and 2 & 1/2 cans of water for each can of paste. Simmer uncovered for 2-3 hours.

Make sauce the day before.

Brown 1/2 pound ground beef. (I use 1 pound). Set aside

1/2 pound mozzarella cheese (I use 1 pound and I like it sliced better than shredded)

1/4 pound Parmesan cheese

1/2 pound Ricotta cheese with 6 eggs beaten in, one at a time. (I usually use only 3 or 4 eggs)

1/2 pound lasagna noodles, usually 9 noodles (I like DeCecco the best) Cook in salt water till can be handled (al dente). Drain in cold water.

Put together in a 9x13 inch pan: Sauce on bottom ( don't forget to reheat it if you have made it the day before), layer of noodles, meat, mozzarella cheese, parmesan cheese, ricotta cheese. (For some reason I have changed this order to sauce, noodles, meat, ricotta, parmesan, mozzarella) Repeat 2 more times and end with a layer of sauce. Bake 350 degrees for 45 to 60 minutes. You may want to put a protective pan or piece of foil under your lasagna pan to protect your oven from spills.

Done when set, test if a knife comes out clean in the middle.

PIEPRZYĆ CHILI

SPARE RIBS & SAUERKRAUT

CHICKN DUMPLNZ

SAUSAGE & PEPPERS

FRENCH BREAD PIZZA FOR ROD

Cut a loaf of French Bread in half, lengthwise. Spead on spicy pizza sauce. Top with overlapping pieces of mozzarella cheese. Sprinkle pizza with chopped green/black olives, green peppers, pepperoni slices, mushrooms, or whatever you like on your pizza......onions,bacon,sausage,etc. Put the bread halves on a baking sheet and bake in a 350 oven till hot and bubbly. Cut into sections when done.

CASEROLLA OF TUNA

PINEAPPLE DE MARSHMALLOW SALAD

EGG ANGEL HAIR PASTA

GRAMAS SPAGHETTI SAUCE

2 pounds ground beef -- 2 teaspoons oregano (I use basil) -- 1 teaspoon fennel or anise seed -- 1 clove crushed garlic -- 1 large chopped onion -- 1/2 teaspoon nutmeg -- 1 6oz. can tomato paste -- 1 10&3/4oz. can tomato puree -- 1 7oz. can of mushrooms -- Salt and pepper to taste -- 1/4 to 1/3 cup parmesan cheese -- Brown meat in onion with seasonings. Add can of tomato paste and can of tomato puree. Add 1 cup water and more if necessary. Cook on low heat, covered, 2 to 4 hours. Stir the pot occasionally to make sure the sauce doesn't burn on the bottom; add more water if necessary. Skim the fat off the sauce if necessary, and then add the parmesan cheese. You can make this sauce a day ahead, and you can also freeze it.

RED CABBAGE 1

RED CABBAGE 2

GREEK SALAD, LEMON DRESSING

CHICKEN FIEND, FRIED & STIRRED

BEEF STEWIE STEW

PEA SOUP

1 pound green split peas, picked over, rinsed, and drained (I just buy the bag and add to soup)

2 large smoked ham hocks, about 2 1/2 pounds total

1 large onion, quartered

3-4 stalks of celery, halved

1-2 bay leaves

8 cups of cold water

1 teaspoon of kosher salt, plus more

Freshly ground black pepper

In a large soup pot, combine the peas, hocks, onion, celery, and bay leaves. Add water and salt, bring to a boil over high heat. Lower the heat to simmer, cover, and cook for 1 1/2 hours or until the peas are tender. Remove the pot from the heat and remove the hocks. Cool. Remove the meat from the hocks, discarding the bones, fat and skin. Cut the meat into cubes (I usually never add the meat to my soup, I just discard the whole thing, but sometimes, Mom adds the meat).

Puree the soup with a hand held blender or in batches in a blender. (I just use a strainer, pour my soup over it, and just strain it through the strainer, mushing the onion, celery, etc.) Heat the soup to a simmer - add salt & pepper, and croutons if desired. What did you have for breakfast? Pea soup. What did you have for lunch? Pea soup. What did you have for dinner? Pea soup. What did you do in your bed last night? Pee soup.

DILLY DILLED EGGS

6-8 eggs

4-6 potatoes

Hard boil eggs; cook potatoes (cut and peel into 4ths) with several leaf stems of fresh dill weed, salt & water to cover potatoes. Cook 20 minutes; when done, take out dill leaf stems. Drain & save water (about 2 cups of water). Take 1/ 1/2 cups of sour cream and add 1/3 cup of flour and mix well. Then add slowly 1/2 cup of hot potato water and stir. Add mixture to remaining water, stirring constantly. Cook until thickens. Lower heat and cook few minutes. Cut eggs into halves and add to mixture. Add fresh chopped dill weed and salt and pepper.

PORK CHOP ZHABOWE

Bread crumbs

1t salt

1/2t garlic salt

1/8t pepper

Sour cream

6 pork chops

Combine bread crumbs with seasonings. Line shallow pan with foil - dip pork chops into sour cream and then in crumb mixture. Place in pan - do not crowd. Bake 350 degrees for 1 hour - do not cover (2in chops - 1 3/4 hour)

CHEESEY POTATOS

GERMAN POTATO SALAD

LOOK WHAT I MARINADE

1 cup soy sauce

2 large onions coarsely chopped

2 cloves garlic, halved

1 tsp msg

1 tsp. seasoned salt

1/4 bottle Kitchen Bouquet (optional, I don't use this anymore)

Combine soy sauce, onion, and garlic in container of a blender or food processor. Process at high speed 1 minute or until mixture is very smooth. Stir in msg, salt, and Kitchen Bouquet. Makes 2 1/2 cups.

To marinate, arrange steaks, chops, shish kabob meat/vegetable chun, in a shallow baking dish. Allow to stand at room temp. for at least 2 hours, then grill. If you want you can refrigerate the meat, but it is better to bring the meat to room temp. before you cook.

This is my favorite steak marinade recipe. You can use it on steak, pork chops, shish kabobs, and less tender cuts of beef such as round steak.

SPANISH MEATBALLS

1 1/2 pounds ground beef
1/2 cup long grain rice
1/2 cup chopped onion
1/2 cup chopped green pepper/1/2 tsp salt
1 can tomto soup
1 soup can water (1 1/2 cups)

Combine first 5 ingrediants. Shape into 24 balls. Place in 2 quart casserole. Blend soup and water, pour over meatballs and cover. Bake 350 degrees for 1 1/2 hours.