Western Fraternal Life :: Czech Dishes

Czech Dishes

Barley-Mushroom Casserole (Kuba)

August 2000
Mary Ann Vyhnalek, Lodge No. 74, NE

2 C. fresh mushrooms
1 C. barley
1/4 tsp. salt
2 C. boiling water
1/2 C. chopped onion
1/3 C. chopped celery
1/2 tsp. marjoram
1/4 tsp. salt
1/4 tsp. pepper
clove of garlic
1/4 tsp. ground sage
1/2 tsp. caraway seeds

Clean mushrooms. Meanwhile, cook the barley with water and 1/4 tsp. salt, stirring occasionally. Add more water if needed. Sauté sliced mushrooms, onion, celery and garlic in butter or margarine. Add this mixture to the barley. Season with pepper and 1/4 tsp. salt, marjoram, sage, and caraway seeds. Bake in a greased pan at 300 degrees for about 1 hour.

Best Baked Cabbage

May 2013
Elaine Drahosh, No. 346, Willow River, MN

1 med. head of cabbage 1 tsp pepper
1 T sugar ½-1 lb pork sausage
1 T flour (you can also use ham or bacon)
1 C cream 1 tsp salt

Shread cabbage in buttered casserole. Mix sugar, flour, cream, salt, and pepper. Pour over cabbage. Place meat on top of cabbage and bake for 50 minutes at 350˚.

Bohemian Coffee Cake

(October 2004)
Betty Burklund, Lodge No. 389, NE

1 C. butter
1 3/4 C. sugar
4 eggs
1 tsp. vanilla
1/2 C. sour milk
1 tsp. almond flavoring
3 C. flour
1/2 tsp. baking powder
1 tsp. salt
1 can cherry pie filling

    Mix together flour, baking powder and salt. Cream together butter, sugar, eggs, sour cream and flavoring. Add to dry ingredients. Pour 3/4 of batter into 9 x 13-inch pan. Add cherry pie filling on top. Add rest of batter. Bake in 350 degrees oven for 35-40 minutes. Drizzle with a powdered sugar glaze.

Bohemian Doughnuts

(May 2001)

1 oz. yeast
2 T. sugar
1/4 C. sugar
1/2 C. shortening
5 C. flour
pinch of salt
1 C. milk
1 egg
jam, cottage cheese or sweet cream

    Cream the yeast with a little sugar, 2 T. flour and some milk in a bowl. Allow to rise. In second bowl, sift the flour with remaining sugar. Add shortening, milk, salt and egg. Add risen yeast, work into a dough, allow to rise. Roll the dough out lightly and cut into circles with a cutter. Place on a greased baking sheet and allow to rise. Bake in a 375 degrees preheated oven. When they have browned on the bottom, turn them over and bake again. Brush with melted butter, with jam and sprinkle them with grated cottage cheese and whipped cream.

Bublanina (Czech Cherry/Plum Squares)

(May 2001)

2 eggs, separated
1/2 C. sweet butter, softened
1/2 C. sugar
1 C. flour
1/2 tsp. salt
1/2 tsp. lemon rind 
1/2 tsp. cream of tartar
1 lb. cherries, cut in half, or Italian plums cut in quarters

    Combine butter, sugar and egg yolks in a bowl and beat until very light and fluffy. In another bowl add cream of tartar to egg whites and beat until it forms stiff peaks. Sift flour and salt together. Fold in flour alternately with egg whites into butter, sugar, egg yolk mixture. Spoon out batter on a baking sheet 1/2 inch thick. Cover with fruit. Bake at 400 degrees for 35 minutes.

Czech Butter Cookies

(April 2004)

1 C. butter 
1 C. sugar 
2 egg yolks 
1 tsp. vanilla 
1/8 tsp. cardamom 
1/4 tsp. allspice 
2 C. flour 
1 C. pecans, chopped 
1/2 C. strawberry jam 

    Cream butter until soft. Add sugar gradually, beating until light and fluffy. Add egg yolks and vanilla; beat hard. Sift cardamom and allspice with flour; gradually add to butter mixture, mixing thoroughly. Stir in chopped nuts. Spoon half of the dough into a greased 8 inch square cake pan; spread evenly. Top with strawberry jam. Cover with remaining dough. Bake in 325 degree oven 1 hour or until lightly browned. Cool. Cut into about 1 1/2 inch squares. Yield: 24 cookies.

Czech Cabbage Soup

(February 2000)
Violet L. Kycek, Lodge No. 44, MN

11/2 heads of green cabbage
1 tsp. salt
11/2 quarts water
Herb Mixture:
1 C. water
1/2 tsp. caraway seed
1 bay leaf
2 cloves garlic, chopped
1/2 tsp. black pepper
1 tsp. oregano

    Simmer cut up cabbage in the salted water for 45-60 minutes. Keep covered. While this is cooking, prepare an herb mixture. Add herbs to 1 cup water; let simmer 10-15 minutes. Then let stand another 10 minutes to cool and absorb more flavors before stirring into cabbage mixture. For thickening, blend 1 cup flour into 1 stick melted butter or margarine. Slowly add to cabbage mixture, whipping with wire whip until blended well. Simmer 10 minutes, stirring. Then add 2 cups scalded milk, 2 oz. American cheese slices. Add nutmeg, mace, salt, white pepper and ground oregano to taste before serving.

Czech Chewy Bars

(July 2000)
Lourine Krob, Lodge No. 362, KS

1 C. margarine
1 C. flour
1 C. chopped pecans
1/4 tsp. baking powder
1 tsp. vanilla
11/4 C. brown sugar
1/2 C. flake coconut
2 T. flour
1/4 tsp. salt
2 eggs

    Blend margarine and 1 cup flour until crumbly. Spread in 9x13 pan and bake for 10 minutes at 350 degrees. Mix remaining ingredients and pour over the first layer. Bake for 20 minutes. Frosting: Mix 11/2 cups powdered sugar, 2 T. margarine, 2 T. orange juice, 2 T. lemon juice and 1/4 tsp. lemon flavoring. Frost and cut into bars.

Ham en Croute

(March 2000)
Francis & Carma Wilson, Lodge No. 39, IA

5 lb. fully cooked canned ham
2 C. chopped fresh mushrooms
1/4 C. sliced green onion
1 clove garlic, minced
2 T. butter or margarine
1/4 C. fine dry bread crumbs
2 T. grated Parmesan cheese
2 T. dry white wine
1 T. snipped parsley
1 1/2 C. all purpose flour
2 tsp. baking powder
1/2 tsp. ground sage
1/2 tsp. dry mustard
1/4 C. shortening
1/2 C. milk
1 beaten egg
Watercress
Preserved kumquats

    Place ham on rack in shallow baking pan. Insert meat thermometer. Bake in 325 oven for 1 1/2 to 2 hours or until meat thermometer registers 140 degrees. Remove ham from oven; remove drippings from pan using a baster. Remove rack. Cool ham 20 minutes. Trim any excess fat from outside of ham. While ham is baking, prepare the filling. In saucepan, cook mushrooms, green onion, and garlic in butter or margarine about 3 minutes; remove from heat. In a bowl combine the mushroom mixture, dry breadcrumbs, Parmesan cheese, wine, and parsley. Cover and chill at least 1 hour in the refrigerator. To make pastry, stir together flour, baking powder, sage, and dry mustard. Cut in shortening until pieces are the size of small peas. Gradually add the 1/2 C. milk, 1 T. at a time, tossing with a fork until all is moistened; form pastry into a ball. On a lightly floured surface, roll out pastry to 14x12 inch rectangle. Spread chilled mushroom filling on the ham. Drape the pastry over ham. Thin. Make slits in top, cut decorations from the remaining dough and arrange over the top. Brush pastry with the beaten egg. Bake in a 450 degree oven for l0 to 15 minutes or until pastry is browned. Transfer to serving platter. Garnish with sprigs of watercress and preserved kumquats. Makes 12 to 15 servings. Place baked ham in pan without a rack. Roll out pastry, drape over mushroom-topped ham, covering top and sides with pastry. Mold pastry to the shape of the meat Trim off extra pastry at bottom; cut slits in top. Decorate with pastry cutouts. Brush with egg.

Grandma B’s Dumplings

(October 2005)
Rita Cermak, Lodge No. 147, ND

2 C. mashed potatoes
1/2 tsp. salt
2 eggs
1/2 C. flour
3 onions, chopped
2-3 slices bread, cubed and fried in butter

    Combine mashed potatoes, eggs, salt, and bread cubes, mix with a spoon. Add enough flour to hold mixture together. Boil chopped onions in water until tender. Drop dumplings into boiling water, turn heat to medium, cook until dumplings are done, about 15-30 minutes.

Ham Roasted in Dough (Smoked Picnic or Ham)

(March 2000)
     Cover ham about half an inch thick with bread dough (you can use commercially frozen bread dough, thawed) roll out. Cover ham entirely so no crevices show. Then pierce the dough that is on top of the ham several times so it will not burst in baking. Bake the ham 4 to 5 hours in a slow oven. When done, take off the dough and serve. If you are starting with an uncooked, very salty ham, with bone, soak overnight in cold water, keeping the ham entirely covered. Take out of water the next day, dry in paper toweling before covering with dough.

Hoska (Bohemian Christmas Bread)

(December 2000)
Eva Watzel, Lodge No. 237, SD

1 pkg. yeast
1 C. milk
1/2 C. sugar
2 eggs, beaten
1/4 C. water
1/4 C. butter or margarine
2 tsp. salt
1 C. flour
1 tsp. grated lemon rind
1/2 C. raisins
1/2 C. chopped blanched almonds
1/2 tsp. ground mace
4 3/4 C. flour

    Dissolve yeast in lukewarm water. Scald milk and add butter to melt. Cool to lukewarm. Put in large bowl and add sugar, salt, flour, egg and yeast. Beat until smooth. Let rise about 1 hour or until bubbly. After 1st part has risen, add lemon rind, mace, raisins, and almonds (keep a few almonds back to garnish top of loaf). Gradually add flour and knead well. Put in greased bowl and let rise until double. Then divide dough in 1/2. Take each 1/2 and divide into thirds and braid. Stack one braid on top of the other on a cookie sheet and let rise. Just before baking, brush with 1 egg yoke mixed with 1/2 tsp. sugar. Bake at 350 degrees for 15 minutes. Then bake at 300 degrees for 45 to 50 minutes more.


 Kolache Recipes

Kolaches (2 recipes)

October 2015
Marie Cihal, No. 296, Omaha, NE

1 pkg active dry yeast
1 tsp salt
¼ C warm water
⅛ tsp nutmeg
¾ C warm 2% milk
2 eggs
⅓ C sugar
4 C all purpose flour
⅓ C shortening                             

Filling

1 can cherry pie filling or solo fillings
3 T butter, melted

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, nutmeg, eggs, and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Knead on floured board until smooth. Place in greased bowl, turning once to grease the top. Cover and let rise in a warm place until double (about 1 hour). Divide dough in half, shape each half into 12 balls, place 3 inches apart on a greased baking sheet. Flaten each ball into 3 inch circles. Cover and let raise in warm place until double (about 30 minutes). Make depression in center of each roll. Add filling. Bake at 400° for 15 to 20 minutes. Brush with melted butter. Makes 28-31 depending upon size.

Kolaches

October 2015
(Marie Cihal recipe 2--my favorite but had a hard time finding cake yeast)

5½ C sifted flour or more
½ C sugar
1 tsp salt
½ tsp mace
2 C warm milk
1 T sugar (added to yeast)
1 small cake fresh yeast
¾ C butter or shortening
1 whole egg + 3 egg yolks         

Sift flour, ½ C sugar, salt, and mace into large mixing bowl, crumble yeast into warm milk and set aside until yeast rises. Add 1 T sugar to warm milk and yeast. Melt butter and let cool. When yeast rises remove it and place yeast into flour mixture. Add egg and yolks to milk and beat with an egg beater. Add egg/milk mixture to the flour, then add butter. Mix well, with a spoon for 100 strokes. Dough should be smooth. Set in a warm place to raise. Bake 15-20 minutes at a 400° oven.

Kolaches 

October 2015
Barb Alm in memory of Lucy Kostecky, No. 346, Willow River, MN

2 pkg yeast
½ tsp salt
1 tsp sugar
2 sticks  butter
4 egg yolks, beaten
4 stiffly-beaten egg whites
½ C sugar
7½ C flour
¾ C whipping cream, or 1 C canned evaporated milk (add milk to make 2 cups)

Dissolve yeast and 1tsp sugar in ½ C warm water. Heat, but do not scald, the 2 cups milk. Add ½ C sugar, ½ tsp salt, and 2 sticks of room temperature butter. Cool. Add yeast to milk mixture; add the beaten egg yolks. Sift 4½ cups flour into batter. Mix well until elastic, 3 to 4 minutes. Add the beaten egg whites, then add gradually 3 cups (plus) flour, as needed. Dough should not be too soft or stiff, so dough doesn't stick to the sides of the bowl. Work with greased hands toward last of blending. Knead dough until it looks smooth. Greasing dough and bowl, let rise until double in bulk. Cut dough with doughnut cutter with center removed. Let dough rise to double. Use prune, apricot, or poppyseed filling. Grease before and after baking with melted butter-flavored Crisco until dough can join 4 corners, or place dough on sheets until double. Brush with melted shortening and make a deep hole in center, add the fillings. Bake for 15 minutes or so.

Kolaches

October 2015
Shirley A Scholz, No. 68, Brainard, NE

2 pkgs dry yeast
3 eggs
⅓ C warm water
¾ C evaporated milk
¼ C sugar
1 tsp salt
⅓ C oil or oleo
3 C flour

Mix yeast, water, and sugar and let rise. Add oil and eggs. Add salt and flour and mix to soft dough. Let rise, punch down, and let rise again. Make little buns and place on greased pan. Let rise. Make depression in the center of buns and fill with desired filling. Bake at 420° for 18 to 20 minutes or until dough is done. Makes 3 dozen.

Kolaches

October 2015 issue
Linda Ptacnik, No. 437, Ord, NE

1⅓ C milk
1¼ tsp salt
⅔ C water
3 pkg yeast
1 C butter
½ C warm water
⅔ C instant potato flakes
3 eggs, beaten
½ C sugar
4½-5 C flour
1 C flour

In a saucepan, combine milk, ⅔ C water, butter, sugar, and salt. When this is almost scalded, add instant potato flakes. Transfer to mixing bowl to cool. Combine yeast and ½ C warm water with 1 tsp sugar, stir. Let this rise for 20 minutes. Add yeast, eggs, and 1 C flour in the mixing bowl. Let this stand in a warm place for 1 hour. Add rest of flour slowly until medium stiff dough results. Knead until smooth; place dough in large oiled bowl. Cover with towel. Let rise 1 hour, punch down and let rest for 20 minutes. Shape into walnut size balls on greased baking sheet. Let rise. Make a depression in the middle of each with tips of fingers dipped in butter and fill with filling. Bake in 350° preheated oven for 15 to 20 minutes. Brush with melted butter when they come out of the oven. 

Emily Cech's Kolachs

Published November 2015
Janice Anderson, No. 44, Hayward, MN 
(Mother baked the best for holidays and family gatherings)

2 pkgs active dry yeast
½ C warm water (105-115°)
1 tsp sugar
½ C lukewarm milk
½ C sugar
2 eggs or 4 egg yolks
½ C butter softened
1 tsp salt
¼ tsp cardamon or mace
4-4 ½ C flour

Dissolve yeast in warm water and add 1 tsp sugar in a large mixing bowl. Sir in milk, sugar, salt, eggs, butter, and 2 C flour. Beat until smooth and elastic. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn upside down. Cover, let rise in warm place until double in volume (about 1½ hours). Dough is ready when an indentation remains when touched. Punch down dough; shape into small balls (golf ball size). Place 12 balls about 2 inches apart on a geased cookie sheet. Let rise again (option) or make depression in center of each ball with fingers by pushing dough outward toward edge, leaving ridge around outside of circle. Fill with 1 T filling and top with a topping of your choice. Bake at 375° for 10-15 minutes or until light brown.

Kolachy

Published November 2015
Joseph E. Sovis, No. 242, Owosso, MI

In memory of Mrs. Anthony Cech

2 C milk
1¼ C sugar
1 cake yeast
½ lb butter
5-6 egg yolks
5-6 C flour
1 T salt

Combine milk and sugar and scald. When luke warm, stir in yeast and butter. Add remaining ingredients while mixture is still lukewarm. Stir well. The heaviness of pastry can be blamed on insufficient kneading. Roll in a ball and let rise. Pinching batter from the ball, hand-roll to flat pastry, about 2 inches in diameter. Place these on butter cookie sheet. Spoon filling into the center of each piece of pastry. When the filling has been spooned into the center of the pastry, draw the sides up, and cover completely or partially, according to taste. The filled kolachy are generously brushed with melted butter and let to raise one more time. Top with a garnish of crumb topping. Bake in a 450° oven for 6-7 minutes.

Kolaches

Published November 2015
Annette Hulinsky, No. 112, Comstock, NE

1 pkg yeast
2 potatoes or (1 C mashed)
4 beaten eggs
¾ C oil
1½ tsp salt
6 C flour

Cook potatoes in water that just covers them. Mash potatoes and add potatoes and yeast to water. Mix and let rise until foamy (about 1 hour). Add 4 eggs, oil, and salt, and beat well. Add 6 C flour; knead. Let rise until twice the size. Pinch off dough and roll into little balls. Place on greased cookie sheet and let rise. Make a dent in the middle and put your favorite filling in the center. Bake at 350° 15-20 min.

Kolach

Published November 2015
Judy Whiteley, No. 446, Dorchester, TX

(made with Apricot filling)

1 pkg yeast + 1 T
¼ C warm water
1 C scalded milk
¼ C butter
¾ tsp salt
⅓ C sugar
1 egg + 1 egg yolk
3½ C flour

Soften yeast in water with a pinch of sugar. Put butter and sugar into scalded milk. Cool to lukewarm and add eggs. Stir. In breadmaker, put flour and salt. Add the milk mixture, then yeast mixture. Turn breadmaker on as if making bread. When it gets to the rising stage, turn off breadmaker and let rise until double. Punch down dough and make into small size balls. Put on greased pan. Make indentation in balls and fill with filling. Butter tops of dough with butter. Let rise 30 minutes. Bake in a 350° oven until browned. Brush with butter again after taking out of oven.

Momma's Kolaches

Published November 2015
Paula Peterson, Pawnee City, NE,

combination of great-grandmother Josie Mach & great aunt Evelyn Pettinger

3-4 C flour
1 C sugar
2¼ tsp salt
3 pkg dry active yeast
1 potato (½ cup mashed)
2¼ C water
2 T butter
2 slightly beaten eggs

Add 2 C flour, sugar, salt, and yeast, and blend well. Boil potato, peeled and cut into small pieces in 2¼ cups water. When potato is cooked, pull it out of the potato water (reserve water). Mash the potato until smooth (add a little milk to get the lumps out). Add 2 T of butter to the water and let cool to between 120-130°. Add water to flour mixture, then add ½ C mashed potatoes, and the 2 slightly beaten eggs. Blend together until well mixed. Stir in additional 2-2½ cups flour until the dough pulls away from the sides of the bowl.
On a floured surface, knead ½-1 C flour into the dough mixture until dough is smooth and elastic. Lightly grease bowl. Place dough back into grease bowl. Cover with plastic wrap and place bowl in the sink that has lukewarm water in it; let rise until double (about 30 minutes). Grease large cookie sheet. When dough has risen, punch dough down and roll out in a large sheet, like you were going to make cinnamon rolls. Using a 3 inch biscuit cutter, cut kolaches and set on cookie sheet. After all have been cut, press the centers down and add the fruit filling of your choice. Brush with egg wash and bake in a 375° oven for 15 minutes until light brown.

Stella's Kolacky Recipe

Published November 2015
Michael C. Ruzek No. 38, Austin, MN, in memory of Stella Ruzek

Dissolve 1 cake fresh yeast in ¼ C lukewarm water. Add 1 tsp sugar. Let rise until cap forms. Meanwhile, mix together 1½ C milk, ½ C sugar, ¾ C lard or butter (or combination of both), 2 scant tsp salt. Heat only until lukewarm. Add 2 C flour, beat. Add yeast and mix in 2 slightly beaten eggs. Add 3 more cups flour or more if necessary to make dough soft. Mix well. Let rise until double in bulk. Form into balls and let rise again. Make a depression into each ball with fingers, fill with any favorite filling. Bake in 350° oven for about 15 minutes. Be careful so they do not burn on the bottom before the top is done (I switch to broil the last 5 minutes in my oven).

Agnes "Ma" Formanek's Kolaches

Published November 2015
Michael C. Ruzek No. 38, Austin, MN, in memory of Agnes Formanek

2 pkgs yeast dissolved in ¼ C warm water
1 C milk
⅓ C butter, melted
¼ C sugar
1 tsp salt
2 eggs 4½ C flour, divided

Put all into a bowl with 2 cups flour and beat with electric mixer. Add 2½ cups flour and mix in by hand. Dough will be soft. Turn out on board and round it all up together. Put in greased bowl. Turn the dough so it is greased on top. Cover and let raise until double in size (about 1½ hours).
Roll dough out onto floured board until about ¼ inch thick. Cut circles with a glass or cookie cutter. Put the circles on a greased pan about ½ inch apart. Let rise until half size large. Make indents and fill with your favorite filling. Bake at 400° about 10 minutes. Brush rolls with melted lard or an egg wash filling for a bright brown finish.

Cookie Sheet Kolache

Published June 2006
Kendra Malek, Lodge No. 225, MI

3/4 C margarine
4-5 C flour
1 tsp salt
3 T sugar
1 C milk
2 pkg dry yeast
1 T sugar
2 pounds pie filling, your choice

Streusel:

3/4 C flour
5 T margarine
1/2 C sugar
1 tsp vanilla

Mix margarine, flour, salt, and 3 T sugar as you would for a pie crust with a pastry blender. Heat milk and cool slightly. Add yeast and 1 T sugar. Stir to dissolve. Mix into flour mixture and knead well. Let raise for 1/2 hour. Roll out as for pizza crust. Put in cookie sheet. Trim edges and use trimmings for lattice design on top of filling. Spread pie filling over the top. Place lattice on top. Combine all streusel ingredients and mix until crumbly. Sprinkle over top of kolache. Let raise again for another ½ hour. Bake at 350 degrees for 30 minutes.

European Kolacky 

Published December 2000
Dolores Mucha, Lodge No. 280, OH

1 C. butter or margarine, softened
8 oz. cream cheese, softened
1 T. milk
1 T. sugar
1 egg, well beaten
11/2 C. flour
1/2 tsp. baking powder
12 oz. can prune, cherry, poppy or nut filling

Cream butter or margarine, cream cheese, milk, and sugar together. Add egg. Sift together flour and baking powder. Add to creamed mixture and blend well. Refrigerate several hours or overnight. Preheat oven to 400 degrees. Turn dough out on lightly floured board and roll to 1/4 inch thickness. Cut with cookie cutter on floured tumbler, and make a depression with thumb or spoon in center. Place 1 teaspoon of filling into each center. Bake 10-12 minutes until lightly brown. Sprinkle with extra sugar.

Kolaches

Published January 2008
Velma Willet, Lodge No. 84, NE

½ C lukewarm water
2 pkgs. yeast
1 tsp sugar & ½ C sugar
1 C lukewarm milk
1 tsp salt
2 eggs
½ C melted butter
5-5½ C flour
pinch ginger
fruit fillings, cottage cheese, poppy seed or coconut filling

Dough

Soak water, yeast and 1 tsp sugar. Mix lukewarm milk and ½ cup sugar and salt. Stir until dissolved. Add melted butter or margarine. Add 2 cups flour and beat. Add the beaten eggs and yeast; blend well. Set aside to rise until bubbly. Add rest of flour, blend well. Let rise again. Punch down and let rise again. Roll out and cut in circles. Brush with butter. Let rise until double. Puch own centers and fill with fillings. Let rise. Bake for 8-10 minutes at 400° or 425° oven.

Coconut filling
1½ C half and half
1 C coconut
½ C sugar
2 T cornstarch
¼ tsp salt
1 tsp vanilla
1 T butter
½ tsp coconut flavoring

Boil half and half and coconut; add sugar, cornstarch and salt. Cook until thick and add vanilla, coconut flavoring and butter. Cool and fill centers of kolaches. Fills about 30 kolaches.

Kolaches From the Bread Machine

Published August 2002

11/4 C. warm water
1/2 C. butter, softened
1 egg
1 egg yolk
1/3 C. milk powder
1/4 C. instant mashed potato flakes
1/4 C. white sugar
1 tsp. lemon juice
1 tsp. salt
37/8 C. bread flour
2 tsp. active dry yeast
12.5 oz. can cherry pie filling
12.5 oz. can poppy seed pie filling
1/4 C. butter, melted

Place water, softened butter, egg, egg yolk, milk powder, potato flakes, sugar, lemon juice, salt, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select dough cycle; press start. Check dough after 5 minutes of mixing, adding 1 to 2 tablespoons of water if necessary. When the cycle is complete, spoon out dough with tablespoon and roll into walnut sized balls. Place 2 inches apart on a lightly greased cookie sheet. Cover and let rise until doubled, about 1 hour. Flatten balls slightly with the palm of your hand and make a depression in center with your thumb. Fill with 1 tablespoon of filling. Cover and let rise for about 30 minutes. Preheat oven to 375 degrees F. Bake in preheated oven for 13 to 15 minutes, until lightly browned. Remove from oven and brush with melted butter. Cool on wire rack.

Mother's Best Kolache Recipe

Published October 2015
Janet Rooks, No. 262, Cedar Rapids, IA

2 C scalded milk
½ C or little more sugar
2 tsp salt
1 C butter
2 pkgs yeast
4-6 egg yolks 
¼ C lukewarm water
6 C sifted flour

Dissolve yeast in lukewarm water with a little sugar added. Set aside. Cream butter, sugar, and salt. Add egg yolks one at a time, beating with a mixer. Add scalded milk. Cool to lukewarm. Add yeast mixture. Beat in flour. Set in a warm place to rise until double in bulk. Make into balls or cut with a glass. Place on greased cookie sheets, 3 inches apart. Brush with butter. Let rise until light. Fill with filling and let rise again. Bake at 375° for 10 to 15 minutes.

Koláčky Šáteček or Handkerchief Style

Published October 2015
Rose Ann Zalesky Doboszenski, No. 346, Willow River MN In memory of Margaret (Basta) Zalesky and Blanche (Sostak) Zalesky

4 C flour
2 pkg yeast
½ C butter
1 C cream
½ C sugar
2 eggs
1 tsp salt
¼ C warm water

Dissolve yeast in warm water. Mix like pie dough, the following ingredients: flour, sugar, salt, and butter. In another bowl, beat eggs. Add the cream and yeast to the eggs, then add to flour mixture and mix. Knead well. Place dough in a greased bowl. Let rise in a warm area until double in bulk. Punch down and allow to rise again. Roll dough out on a floured area to ½ inch thick. Cut into squares about 2½ inches. Fill with your favorite pastry filling (about 1 T). Bring opposite corners together and pinch together. Place on a greased 9 x 13-inch cake pan about 1 inch apart. Let rise until light, approximately 1 hour. Sprinkle with the crumb topping. Bake at 350° for about 30 minutes until light brown. Note: Filling must be cool before using.


Kolach Fillings

Linda Ptacek Cream Cheese Topping

Combine 1 (8 ounce) package cream cheese, ⅔ C sugar, 1 egg yolk, 1 tsp. vanilla (if making cherry kolaches, use almond flavoring). Beat until well blended. Top kolache filling before baking.

Cottage Cheese

2 C dry-curd cottage cheese
1 T melted butter
2 eggs slightly beaten ½ C sugar
¼ tsp salt ¼ tsp vanilla
½ C raisins (rinsed in hot water)

Mix all ingredients. As the Kolacky bakes, the cottage cheese bakes like custard.

Aunt Gladys Belshan's Cottage Cheese

4 eggs
1 lb cottage cheese
1½ C sugar
1 lemon juiced and grated rind
1 C raisins

Combine all ingredients but raisins. Fill depression in kolaches and top with three raisins.

Apricot

Put a 6 ounce package of dried apricots in a sauce pan and add water to with ½ inch of the top of the apricots. Cook until softened. Mash to break up the apricots. Add ¾ C sugar and 1 tsp almond extract and cook and stir until sugar is dissolves and the right consistency.

Apricot from Linda Ptacnik

6 oz dried apricots
¾ C sugar
1 T melted butter
½ tsp almond flavoring

Cook apricots in saucepan with enough water to cover. Cover pan and boil until tender. Drain and mash apricots. Add remaining ingredients. Set aside.

Coconut Cream
Marilyn Berousek, No. 67, Yukon, OK

1½ C sugar 2 eggs
8 oz whipped cream cheese 1 tsp vanilla
1 T vinegar 1½ C coconut
1 tsp cornstarch

Mix together cream cheese, sugar, vanilla, vinegar, and eggs. Add coconut and cornstarch. Fill kolache and bake. Makes about 4 dozen.

Cranberry
Marilyn Berousek, No. 67, Yukon, OK

1 can whole berry cranberry sauce
1 C grated peeled tart apples
½ tsp cinnamon
1 T thickner

Mix all ingredients together, fill kolache, and bake. Makes 3-4 dozen.

Apple Filling

Shirley Scholz, No. 68, Brainard, NE

Peel 5 apples. Cook apples with a pinch of salt, 1 T cinnamon, and 1 T lemon juice together. Add 1 T butter for each cupful of apples.

Kolach Toppings

Crumb Topping, variation 1
1 T butter 1 C sugar
Cream butter and sugar. Add enough flour to absorb the oil in the butter, making it dryer and easier to handle.

Crumbly Topping, variation 2
Combine ¼ C flour, ¼ C sugar, and ¼ C butter, and beat with electric mixture until mixture looks like cornmeal. Springle over kolache filling before baking.

Mushroom Gravy with Beef & Dumplings

(April 2000)
Henrietta Brabec, Lodge No. 44, MN

4 lbs. beef roast
Celery
2 onions
1 C. dried mushrooms
3-4 T. flour
1 C. whipping cream
Salt
Potato Dumplings
1 C. mashed potatoes
1 egg
1 C. flour
1/4 C. cream of wheat
1 tsp. salt

    Bake beef roast with celery, onions, salt and 3 to 4 C. water until tender. Skim off grease. Boil and reduce to 4 cups broth. Wash mushrooms and add to broth. Boil 5 minutes. Thicken with flour. Boil 3 minutes. Add whipping cream. Cut meat into bite size pieces and add to broth. Serve with potato dumplings. Dumplings: Mix all ingredients and roll into a roll and cut in 7 pieces. Roll in flour and drop into boiling water. Cook 5 minutes, turn over, cook 5 minutes more. Remove and butter.

Poor Man’s Cabbage Salad/Lahanosalata

(March 2007)
Alta Folkers, Lodge No. 262, IA

4 C. shredded cabbage
1 carrot, grated
1 C. shredded red cabbage
salt and pepper to taste

    Toss together the salad ingredients with a generous amount of lemon oil dressing.

Potato Dumplings

(October 2005)
In memory of our mom, Martha Maxa, Lodge 225, MI (Dorothy, Marianne, Diane and Richard)

2-3 lbs. potatoes, peeled
3 eggs
1 1/2 tsp. salt
3 C. flour or more

    Boil potatoes until soft, drain, mash well; place on rolling board and let cool. Make a dent in middle and add eggs, mix well. Add salt and about 3 cups flour or more. Knead well. If too soft, add more flour. Roll dough log style; cut in wedges. Roll each out to oblong style. Place in boiling water, gently mixing them so they don’t stick together. Let boil about 12 minutes or until done. Take out and cut each in half.

Sauerkraut

(May 2001)

1 qt. Sauerkraut
2 C. water
1 onion
1/4 C. chicken or duck fat
3 T. flour
1/4 tsp. caraway seed

Drain the liquid from the kraut, add caraway seed and water. Cook for 20 minutes. Sauté the onion in the fat until light brown, add the flour and cook five minutes or until slightly thickened. Remove from stove, add to sauerkraut and cook for 5 minutes.

Sauerkraut Soup (Cacavka)

(January 2000)
Ellen M. Kodesh, Lodge No. 234, ID

1 can or jar sauerkraut
1 tsp. caraway seed
1 C. sweet cream
2 T. flour
5-6 eggs
1/2-1 tsp. dill
Small "new" potatoes, cooked (optional)

Take the can or jar of sauerkraut and add 3 times as much water as there is kraut. Add caraway. Cook for about hour on medium heat. Thicken the cream with flour and add to the kraut. The consistency should be like thin gravy. Then dribble 1 or 2 of the raw eggs, beaten with fork, into the soup and let cook a few moments before stirring. The egg will be shirred rather than smoothly blended. If you like, add the other eggs, whole & raw, one by one into the simmering soup. Cook until done. Add the cooked whole small "new" potatoes to your bowl of soup.

Sauerkraut with Potato Dumplings

(October 2000)
Matilda Machacek, Lodge No. 234, ID

5 medium potatoes, peeled, boiled, cooled, and riced
1 T. salt
1 qt. sauerkraut
1 tsp. caraway seed
1 egg 
2 C. flour
1 tsp. salt
2-4 T. lard or bacon grease
3 polish sausages cut into 1/2 inch pieces or pkg. little smokies

    Fill a large kettle with water and add 1 T. salt. Cook sauerkraut with caraway seeds while making dumplings. In a large bowl, put flour, salt, egg and cooled riced potatoes. Mix well, then knead until dough is smooth and firm. Add a little more flour if dough is sticky. Shape into rolls about 3/4 inch thick 8-10 inches long. Cut into pieces about 1/4 inch long. Drop into kettle of boiling water. Do not cover, stir immediately with wooden spoon to prevent from sticking to bottom. When dumplings start boiling, turn heat to medium to prevent boiling over. Keep water boiling slowly about 10 minutes or until done. Drain well. Mix with sauerkraut. Delicious with roast pork, goose or duck. If adding sausage, grease and another meat are not required.

Vanocka (Houska)

(May 2000)
Sylvia Zalabsky, Lodge No. 144, WI

1 cake yeast
1 T. sugar
1/4 C. lukewarm water
2 C. milk, scalded and cooled
7 C. sifted flour
1/3 C. butter
1/2 C. sugar
3/4 tsp. salt
1/2 tsp. lemon rind
1/2 mace or nutmeg
1 egg
1/2 C. chopped citron
1/2 C. seedless raisins
1/2 C. chopped almonds
1 egg, well beaten
2 T. cold water

    Dissolve yeast and 1 T. sugar in lukewarm water; add milk; add 4 cups flour and beat until smooth. Cream butter, add sugar, salt, lemon rind, and mace or nutmeg; add yeast to mixture. Add egg, fruit, and remaining flour. Knead lightly. Place in greased bowl, cover, and let rise in warm place until double in size, about 21/2 hours. When well risen, turn out on floured board. Divide dough in half and cut into 3 pieces of equal size; roll on board with palm of hand into slender round strips about 10 inches long. Braid strips; pinch ends together. Place on well greased baking sheet. Divide remaining dough into 6 pieces of equal size. Shape into 2 braids and place on top of the other on first braid. Let rise about 1/2 hour. Brush with egg beaten with cold water. Bake in moderate over at 350 degrees for about 50 minutes. While still warm, cover with plain icing, if desired. Plain Icing: Add 4 T. milk or warm water slowly to 1 C. sifted powdered sugar to make a smooth, fairly thick paste. Add 1/4 tsp. vanilla extract. (Water will make a more transparent icing than milk.)

Slow Cooker Roast Pork Meal

(April 2009)
Linda Grove, Lodge No. 500, Cedar Rapids, IA 

1 (3 lbs) bonless pork loin roast salt and pepper to taste
6 white potatoes, peeled, quartered
1 T minced garlic 2 T caraway seeds
1 (32 oz) jar sauerkraut with liquid 1 medium onion, sliced

 Season the pork roast with salt and pepper and brown pork roast in a frying pan. Place potatoes, garlic, onions, salt and pepper in a slow cooker; stir to coat. Place the roast, fat side up on top of the potatoes. Pour the sauerkraut (with liquid) over the roast; sprinkle with caraway seeds. Cook in slow cooker on low for 8-10 hours.

Zeli (Sauerkraut)

(April 2009)
Kailey Sebesta, Lodge No. 225, Bannister, MI 

2 Jars of sauerkraut, drained and rinsed 
1 lb bacon, cut in pieces
2 Medium potatoes, peeled and cubed 
4 T flour
2 baseball sized onions, chopped 
1 T caraway seeds
½-1 C sugar (depending upon sourness of sauerkraut)

Fry bacon pieces until brown. Remove bacon but leave grease and cook onion until transparent. Sprinkle flour into grease and cook until bubbly (1-2 minutes). In a large pot, put sauerkraut in add water until it halfway covers the sauerkraut, bring to a boil. Turn down the heat, simmer and cook covered for 1½ hours. Add potato cubes and cook for another ½ hour. Strain out all water but ½ inch, keep the water that was strained. Add the flour onion mixture to the sauerkraut and mix until well combined. If sauerkraut is too thick, add more retained water. Sprinkle sugar on top and combine. Add caraway seed and let simmer for ½ hour.

Fried Cabbage, Bohemian Style

(April 2009)
Irene Hormadl, Lodge No. 74 

1 medium head cabbage 2 
T Flour
2 eggs 
Salt
½ C mil

Cut cabbage into wedges and boil in salted water until done. Combine eggs, milk, flour and salt. Roll cabbage in mixture and fry.

Bramborove Knedliky (Potato Dumplings)

(April 2009)
Kailey Sebesta, Lodge No. 225, Bannister, MI 

2 C well packed boiled, rice potatoes 
1 C flour
1 T (heaping) farina 
1 egg
1 T salt

Mix all ingredients together in a large bowl. Knead dough. Shape dough into balls about the size of an orange. Drop into boiling salted water, cover and cook for 10-15 minutes.

Plum Dumplings

(April 2009)
Therese Trojak, Lodge No. 236, Phillips, WI 

1 doz blue plums 1 egg
1 C (heaping) flour 
1/2 tsp salt
1 C mashed potatoes

TOPPING
⅔ C butter melted 
3 T white sugar
2 T bread crumbs
 3 T brown sugar

Wash and cut a slit in the plums to pit; fill plums with sugar. Mix egg with flour, salt and mashed potatoes. Roll dough and cut in squares; seal a plum in each square. Drop in boiling water and cook for 15 minutes. Place dumplings in a serving dish, sprinkle with crumb topping and more sugar if you desire.

For Topping: Melt butter; add crumbs and brown sugar. Serve over hot dumplings.

Bohemian Tea

(April 2009)
Marie Jakubowski, Lodge 296, Omaha, NE 

1 tsp cinnamon 
Juice from 6 oranges
1 tsp cloves 
Juice from 3 lemons
5 tsp black tea 
24 C water
1½ lbs sugar

Tie spices and tea in separate bags. Bring water and spice bag to a boil. Add bag containing tea. Heat for 5 minutes. Remove bags; add fruit juices and sugar. Reheat and serve. Serves 25.

Czechoslovakian Bars

(April 2009)
Charlene A. Severyn-Peirce, Lodge No. 3, Crete, NE 

1 C butter 
1 C walnuts, chopped
1 C sugar 
1/2 tsp vanilla
2 egg yolks 
3/4 C strawberry jam
2 C flour

Grease 8-inch cake pan. Cream butter until soft. Gradually add sugar, beating until light and fluffy. Add yolks and blend well. Gradually add the flour and mix thoroughly. Fold in chopped nuts with vanilla. Spoon 1/2 batter in to cake pan and spread evenly. Top with jam and spread remaining batter. Bake 1 hour at 325 °. Remove, cool, cut.

Kolache Dough

(June 2010)
Marcella Klein, Lodge No. 400, Swisher, IA 

2 C scalded milk
2 tsp salt
½ C sugar
2 pkgs yeast
½ C shortening or oleo
½ C warm water (105º-115º)
6½ C flour
2 eggs

Add shortening, sugar, and salt to the scalded milk. Cool to lukewarm. Dissolve yeast in the warm water. Add milk mixture to yeast and mix. Add the eggs and heat well. Add flour to make a soft dough, but not sticky.

Knead about 10 minutes until smooth and elastic. Make into walnut sized balls and let rise until double (on a bread board). Flatten out. Put some filling in the center, and pull edges together to close well. Place in greased pans, closed side down.

Brush with warm shortening. Let rise again.
Bake in a 450º oven for 8 to 10 minutes, or until brown. Serve warm.

Metanky

(October 2010)
Mary Jo Shefchik, Lodge No. 391, Luxemburg, WI  

1 qt well drained sauerkraut
1 C ground kracklings
1 tsp salt
½ tsp pepper
2½ C flour

Combine all ingredients into a dough and divide into three dough balls. Place one ball onto a floured board or pastry sheet, and add a sheet of floured plastic wrap on top. Roll thin and smooth. Transfer rolled dough to a lightly greased cookie sheet. Bake at 425° oven until lightly brown on top (5-8 minutes). Take out of oven and with a spatula turn it over, return it to the oven to brown the other side. Cut or break into pieces.

Czech Drbanicky

Alice Teply, No. 28, Clarkson, NE


1½   C    water                                      
3      eggs, beaten
½   tsp  salt (optional)
white flour (amount varies, but about enough to make a thin pancake)

Beat water, eggs, and salt. Add enough flour to make a thin omelet type batter. Fry on a hot skillet. Slash edges when edges begin to curl. This can be turned like an omelet.
Can be served with crumbled bacon, ham, onion, green peppers, or cheese. Can also be buttered and served with dark corn syrup.

Czech Cookies

Joseph Kocab, No. 280, Cleveland, OH


2 C    butter                                     
4 C   flour
2 C    sugar                                       
1 C   chopped pecans
4      egg yolks                                 
1      jar apricot jam (8-12 oz)

Cream butter and sugar then add egg yolks. Add flour a little at a time while still mixing, then add pecans. Put half of dough into an ungreased pan. Spread evenly, then spread the jam evenly on top. Spread remaining dough on top of jam layer. Bake for 1 hour at 325°.

Brumborava Polivka (Potato Soup)

Alice Teply, No. 28, Clarkson, NE


4   C    water                                      
1½   tsp  salt
1   T    chopped onion (optional)       
1½   C    milk
¼          brick cream cheese                 
½   C    half and half (optional)
4 large potatoes, peeled and cut into bite sized pieces

In a kettle, combine the 4 C water, potatoes, onion, and salt and bring to a boil. Boil until potatoes are soft, then remove from heat but do not drain.
In a microwave safe bowl, combine ½ C milk and the ¼ a brick of cream cheese. Cover the bowl with plastic wrap and microwave on high until cheese is melted. Whisk the mixture until is is very smooth, and add the remaining 1 C milk and ½ C half and half (optional).
Mix all ingredients together in the kettle with the potatoes and onion. Stir just a bit and bring to a boil for a minute or two, and serve. Serves 5-6.
For a variation on this recipe:
• Add some chopped fresh of frozen dill when the soup is boiling, or shortly before serving.
• Hard boil 1 egg per person, peel it, and drop into the soup before serving.
• Add peas (canned or frozen) or cooked veggies.
• American cheese can be used instead of cream cheese, salt can be increased or decreased. Measurements need not to be exact.

Hrasky

Jeannette Peterson, No. 85, Protivin, IA

3-6   dozen doughnut holes                   
1   C    cream
2   C    light or dark corn syrup                 
¼-½ C poppy seeds

Cook cream and corn syrup over medium heat until it boils (stirring frequently). Then remove from the heat and let cool slightly. Add poppy seeds to the mixture and then pour over the doughnut holes.
Note: Do not substitute cake doughnut holes as they fall apart when syrup is poured over them.

Kapusta

Mary Housner, No. 32, Hillsboro, WI

1   lb    diced bacon                            
1   med onion, chopped
½   head of cabbage                             
1½   C    water
¼   C    brown sugar                            
2-14 oz cans sweet Bavarian kraut

Fry bacon then add the chopped onion just before the bacon is done. Fry until the onion is clear, drain grease, and remove pan from the heat.
Add the sweet Bavarian kraut, water, brown sugar, and chopped cabbage to bacon and onion mixture. Mix well and simmer on low until cabbage is cooked (or use a crock pot to cook it all together).
This is best when made a day or two before it is needed. Refrigerate, then reheat with additional brown sugar or a bit of vinegar just prior to serving. If more cabbage is used, add a bit of salt.

Holupki (Pigs in a Blanket)

Joseph Kocab, No. 280, Cleveland, OH

1   large head of cabbage                     
2   lbs   ground beef
1   tsp  salt                                         
2   C    water
3   T    butter                                     
½   C    dry bread crumbs
1   lb    ground pork or ground pork sausage (the plain kind)
2   C    water                                      
2   C    tomato juice or sauce
1   box egg noodles (or noodle of choice)
1   C    rice (regular, not minute rice)
1   qt    sauerkraut (rinse and drain well)

Remove core and place whole head of cabbage into boiling water just long enough to loosen leaves. Mix the meats, rice, kraut, and salt well and form into balls (about ¾ C of mixture for each ball.) Take cabbage leaf and wrap around ball and place into the heavy kettle, continue this until you have the kettle filled. Add 2 C water and tomato juice or sauce, cover and bring to a boil over medium heat then simmer for 2 hours, covered.
Boil noodles according to package directions then drain. In a pan, melt 3 T butter and add the ½ C dry bread crumbs and brown lightly. Then add the noodles and mix well. Serve noodle mixture with holupki.

Slavný Bramborový Salát (Famous Potato Salad)

Joseph Kocab, No. 280, Cleveland, OH

5   large potatoes                                
1   large red onion
3   large sweet pickles                         
2   oz   peas
3   hard-boiled eggs, peeled                
1   T    olive oil
2   T    pickle juice (or vinegar)          
3   T    mayonnaise
4   oz   of cut up ham                         
finely chooped fresh parsley
salt, and pepper

Boil potatoes in the skin and let them cool, then dice the potatoes, ham, and the peeled hard boiled eggs. Finely chop the onion, pickles, and parsley. Mix all of the ingredients together adding the olive oil, vinegar, salt, pepper, and mayonnaise; stir lightly.

Mom's Bohemian Potato Horns

Lyla Ransdell, No. 236, Phillips, WI

¾   C    mashed potatoes                     
2   pkg yeast
½   C    butter                                     
½   C    warm water
2   C    buttermilk                              
1   tsp  sugar
4   T    sugar                                    
7-8   C    flour
2   tsp  salt                                         
3  eggs

Dissolve yeast in ½ C water with 1 tsp sugar. Set aside to rise. Heat buttermilk, butter, and 4 T sugar, putting them in a mixing bowl. Add mashed potatoes, salt, eggs, and 4 C flour. Add yeast mixture. Add enough additional flour to make soft dough. Let rise until doubled.
Put on floured board, divide into 6 balls, let rise. Roll each one out into a circle, brush with melted butter. Cut into 8 wedges and roll each up into a horn.
Put on greased pan to rise. Mix yolk of egg with milk, brushing on horns. You can add sprinkled poppy seeds, sesame seeds, or course salt to the horns.
Bake at 375° for 20-25 minutes until golden brown.

 

Ungspannkaka

Lillian Hall, No. 81, Wagner, SD

1 C flour 2 C milk
½ C sugar ½ lb bacon, ham, or dried
½ tsp salt beef (optional)
3 eggs

 

Blend the first three ingredients in a bowl. Combine eggs and milk and beat well. Gradually add milk mixture to dry ingredients. Generously grease a 9 x 13 pan. Bake for 40 minutes at 425°. Cut in squares and serve hot with butter and syrup.

 

 

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