Easter Loaf

This recipe doesn't come from a sister...it comes from Papa/Dad/Uncle Walt! He found the original 3x5 card this recipe was written on by his mother, and he asked me to upload it to Sister Kitch'n. According to Papa, this dish is not only tasty, but fantastically delicious!

Save water smoked butt is cooked in.

1 1/4 lb. Pork or pork shoulder ( 1 piece )

1 1/4 lb. Veal ( in one piece )

1 1/2 lb. smoked butt

1 dozen eggs

1 loaf bread

Chives or green onions

Boil these meats a day before cubing.

Method:

Cube meats and bread. Beat 10 to 12 eggs.

Add to first mixture with chives or green onion tops. (Do not use white onion portions )

Salt and pepper. If this looks dry, add a little of the juice from the smoked butt to have mixture moist.

Set oven at 350 degrees.

Bake 1 to 1 1/2 hours, till set together.

Cool before eating.

Papa's note: she used a rectangular bread loaf pan.

Kelly's Czech Goulash

Last year, when I was in Prague, I tried goulash for the first time--and I couldn't believe that our family--we ARE Bohemian, thanks to Papa--never ever makes this for family gatherings!! It's SO GOOD!! So when I got back to Ireland, I started researching Czech goulash recipes. (Czech goulash is quite different from its gross older brother, Hungarian goulash, which I tried in Budapest--yuck). I combined elements from a few different recipes and here is the tasty final product! I made it for the first time tonight and it blew my roommates' minds. Adjust amounts to your taste, I like more onion and paprika and less salt--it's a work in progress!

3 tablespoons cooking oil
3 medium sized onions, chopped
1 1/4 pounds stew beef, cubed
1 clove garlic
2 tablespoons paprika (I use both sweet and hot paprika--faaavorite ingredient!)
2 teaspoons caraway seed
3-5 tablespoons flour, depending on desired thickness
About 8 oz crushed tomatoes, chopped
About 3 cups of cold water
Salt and pepper to taste
Marjoram, Parsley, sour cream

Heat oil in a large pot on medium heat.
Add onion and cook until wilted.
Add beef. Brown.
Add garlic, paprika, caraway seed, salt, pepper, flour. Cook about 2 minutes.
Add tomatoes and about 3 cups of water.
Bring to boil, then cover and simmer at least an hour.
Serve with sour cream, marjoram, and parsley. I love it with whole grain bread and saurkraut.

Eat while thinking of the Anna Dolejshi, Jan Slivka, Maria Kuchta, Andrew Katovsky--and Great Grandma Slivka Smithe!

Simplest Butternut Squash Soup

I make a big pot of soup at least once a week for Chris to have for lunch. So, I'm always on the look-out for new recipes to try. I found this one in yesterday's newspaper. It is so simple that I was a little skeptical (how could it possibly be good???), but I decided to try it out and it is DELICIOUS! Oh, and it is vegetarian, too!!

I would say that whole milk is a necessity - don't try to get away with skim or 1% or else it just wouldn't be as tasty.

Ingredients

1 butternut squash (about 3 lbs)
2 larger leeks, white parts only, split lengthwise, rinsed, and cut into 1-inch pieces
3 cups whole milk
3 cups water
salt, pepper

Directions

1. Peel the squash. Remove the seeds and string, then cut into 1- to 2-inch chunks. Toss into a large Dutch oven or soup pot. Add the leeks, milk, and water; salt generously and bring to a boil. Lower heat to a simmer and cook for 25 to 35 minutes, or until the squash is soft enough to mash when pressed lightly with the back of a spoon.

2. Using a blender, food processor or immersion blender, puree the soup in batches until it is very smooth. It may be thick: Thin to your desired consistency with milk or water. Season to taste with salt, pepper, and nutmeg. Reheat if necessary. (This soup is at its best when truly hot.)

3. To serve, ladle the soup into bowls, spoon over the apples and nuts, and garnish with a little crème fraîche or cream.