| CROATIAN NUT & JELLY COOKIES
Yield: 1 panful
1/2 lb Sweet butter
1/2 c Sugar
1 Egg yolk
1/2 ts Salt
2 1/2 c Flour
4 Egg whites
1 c Sugar
3/4 c Finely ground walnuts
1 ts Lemon extract
Blackberry jelly
Cream butter and sugar; add egg yolk and salt. Add and salt. Add flour gradually and beat. Pat dough into thin layer in 12 x 12 inch pan. Beat egg whites; add sugar until stands in stiff peaks.
Fold in ground nuts and flavoring. Spread jelly over and swirl meringue on top. Sprinkle with chopped nuts; bake at 350 F about 45 minutes. When warm, cut in squares.
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AJVAR
Serves: 6
Ingredients:
2 large eggplants
6 large red or green sweet peppers
salt, pepper
1 garlic clove – minced
1 lemon – juiced
1/2 cup olive oil
parsley -- minced
Method:
Bake eggplants and sweet peppers at 350 F until tender when pierced with a fork. Peel skin from hot vegetables and chop or mince the vegetables. Season to taste with salt and pepper and stir in the garlic and lemon juice. Gradually stir in as much of the oil as the vegetables will absorb. Mix well. Pile into a glass dish and sprinkle with parsley.
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CUSPAJS
Serves: 4 main course
Ingredients:
1 head green cabbage
1 green pepper
salt
2 cups cubed potatoes
Zafrig (recipe follows)
Method:
Select 1 firm head green cabbage and 1 green pepper. Cut cabbage into large cubes. Put cubes into large soup pot and barely cover with water. Halve the green pepper and put on top of cabbage. Salt to taste; boil until tender. Add 2 cups cubed potatoes. Cook until potatoes are tender. Pour over Zafrig and simmer for 10 minutes.
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Zafrig
Yield: 1 batch
Ingredients:
1/3 cup lard or oil
1/2 large yellow onion
1/3 cup flour
1 tablespoon paprika
Method:
Melt 1/3 to 1/2 cup lard (or use oil or like quantity) over medium heat. Cut half of a large yellow onion into small pieces and simmer in the lard until transparent. Add 1/3 to 1/2 cup flour and stir constantly until flour is dark brown. Add 1 tablespoon paprika; stir into paste and pour the paste over the Cuspajs (recipe separate). Serve in large soup bowls and have plenty of French bread on hand.
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OKRUGLI VRSAK
Serves: 1
Ingredients:
1 1/2 cup Butter
1 lb confectioners' sugar
6 eggs
1/8 teaspoon salt
1 teaspoon vanilla
1 teaspoon almond flavor
1 lemon peel grated
4 cups flour
1 teaspoon baking powder
raisins OR nuts OR fruit mix OR poppy seed
Method:
Cream butter and sugar; add eggs, one at a time, and beat well. Add all the flavorings and salt. Add flour and baking powder which you have mixed together, one cup at a time. Mix only long enough to make it creamy. Sprinkle a little flour on raisins or fruit mix if you add them. Or add nuts or poppy seed. Bake in tube pan or loaf pan for 1 hour and 15-25 minutes, or until done, at 325 F.
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Dalmatian Fritters [Franjki; Krostule; Hrostule; Krustule]
Ingredients:
7 oz. (200 g) flour
3 egg yolks salt
1 tablespoon sugar
1 tablespoon smetana
2 tablespoons rum
castor sugar
1 sachet vanilla
sugar frying oil
Method:
Sift the flour. Whisk the egg yolks together with a pinch of salt. Make a depression in the heaped flour, pour in the whisked egg yolks, cream or smetana and rum, and knead into a firm pastry. Cover and set aside for 30 minutes and then roll out thinly. Using a fluted pastry-cutting wheel, cut into strips, shaping them as desired.
Fry them in hot oil. Sprinkle the fried fritters with a mixture of castor and vanilla sugar while hot.
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