I can't begin to tell you how excellent this dinner is. I believe the
only modification I made was to use pork loin instead of whatever the
original was. We weren't enchanted with the dumplings, so I didn't put
it in MasterCook. Thankfully, June Meyer's website is still up, so I
grabbed it for you.



* Exported from MasterCook *

Pork Roast with Onion Gravy

Recipe By :June Meyer
Serving Size : 4 Preparation Time :0:00
Categories : pork sauces-gravies


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds pork loin, lean, boneless -- up to 7 pounds
3 large onions -- peeled and chopped
1 tablespoon sugar
salt and pepper
---Gravy---
1 cup water
1 tablespoon flour
salt

Roast:
Sear all sides of roast in a hot roasting pan over high heat. Do not
add
any fat. (May set off smoke detectors). Season meat with salt and
pepper
to taste.
Sprinkle sugar over chopped onions. Put all the chopped onions into
roasting pan with meat and cover.
Place in a medium heat 325°F oven and slowly roast for about 1 1/2 to
2 hours.
Check the roast periodically to turn it over and push the onions
around.
The onions should be taking on a rich brown color.
When the Pork Roast is finished, remove the roast to a board and carve
it
into slices.

Onion Gravy:
To the onions in the roasting pan add 2 cups of water into which 2 Tbs.
of
flour have been stirred. While stirring the gravy use a spatula to
"wash
down" the caramelized meat and onion juices which have colored the
sides of
the roaster. This contains a lot of flavor and color for your Onion
Gravy.
Taste and adjust seasoning with salt.

Serve dumplings (or gnocchi) on the meat platter with a few spoonfuls
of
gravy poured over. Caraway Sauerkraut is served in a side dish and the
Onion Gravy is served in a gravy boat.

Beer is the preferred drink. This is a feast fit for a Hungarian or
Bohemian King.

If you have left overs (which I doubt) this reheats nicely. If you have
cooked too many dumplings, they can be frozen and used in soup or
Gulyas.

Cuisine:
"Bohemian"
Source:
"adapted by Damsel in dis Dress"


- - - - - - - - - - - - - - - - - -
-



* Exported from MasterCook *

Caraway Sauerkraut

Recipe By :June Meyer
Serving Size : 8 Preparation Time :0:00
Categories : side dishes vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds sauerkraut -- rinsed and drained
1 tablespoon caraway seeds
1 tablespoon sugar
1 cup water
2 tablespoons butter
2 tablespoons flour

Rinse the sauerkraut once with water, and put into a pot along with the
Caraway seeds and tablespoon of sugar, and cup of water.
Slowly cook till kraut is soft about 1/2 hour.
When Kraut is soft, blend 2 Tbs. of butter or lard with 2 Tbs. of flour
and
stir into the Kraut mixing it in and stirring while the roux cooks to
thicken the Kraut. Be sure it simmers a few minutes to cook away the
raw
flour. Keep warm.

Serve with Pork Roast with Onion Gravy and dumplings.

Cuisine:
"Bohemian"
Source:
"http://homepage.interaccess.com/~june4/"


- - - - - - - - - - - - - - - - - -
-

June Meyer's Authentic Hungarian
Farina Dumplings
(Daragaluska)

--------------------------------------------------------------------------------

Every ethnic cuisine has it's own way of economically stretching a
meal. For eastern Europeans the dumpling is king. Every goulash, every
soup, every paprikas, every sauerkraut and even desserts had its own
particular type of dumpling. Soft, spongy, chewy, al dente, silky, what
ever your desire. Farina dumplings are firmer to the bite than the
flour kind. They are a wonderful addition to a chicken, beef or tomato
soup. Very easy to make. This is my mother's recipe.

Regards, June Meyer.

--------------------------------------------------------------------------------

2 Tbl. butter
2 eggs
Farina
1/4 teas. salt
Mix the soft butter, salt and the 2 eggs well.
Add farina 1/4 cup at a time till you have a dumpling dough
consistency.
Then add a little soup for moisture.
When the soup boils, cut the dumplings into the soup with a teaspoon.
When they come to the top, cook about 5 minutes more.

Serves 4.

I should have given the URL for this meal ...
http://homepage.interaccess.com/~jun...niongravy.html

In article .com>,
"Damsel" > wrote:

> Serve dumplings (or gnocchi) on the meat platter with a few spoonfuls
> of gravy poured over. Caraway Sauerkraut is served in a side dish and
> the Onion Gravy is served in a gravy boat.

Get those Italian gnocchi out of this nice Slavic recipe, Toots! ROFL!
Halushky, if not a raised, boiled, and sliced dumpling thang. Gnocchi.
Oy.
--
http://www.jamlady.eboard.com

On Fri 14 Oct 2005 05:51:54p, Melba's Jammin' wrote in rec.food.cooking:

> In article .com>,
> "Damsel" > wrote:
>
>> Serve dumplings (or gnocchi) on the meat platter with a few spoonfuls
>> of gravy poured over. Caraway Sauerkraut is served in a side dish and
>> the Onion Gravy is served in a gravy boat.
>
> Get those Italian gnocchi out of this nice Slavic recipe, Toots! ROFL!
> Halushky, if not a raised, boiled, and sliced dumpling thang. Gnocchi.
> Oy.

Halushky, yeah! My dinner tonight was halushky with fried cabbage. Delish!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article >,
Wayne Boatwright > wrote:

> On Fri 14 Oct 2005 05:51:54p, Melba's Jammin' wrote in rec.food.cooking:
>
> > In article .com>,
> > "Damsel" > wrote:
> >
> >> Serve dumplings (or gnocchi) on the meat platter with a few spoonfuls
> >> of gravy poured over. Caraway Sauerkraut is served in a side dish and
> >> the Onion Gravy is served in a gravy boat.
> >
> > Get those Italian gnocchi out of this nice Slavic recipe, Toots! ROFL!
> > Halushky, if not a raised, boiled, and sliced dumpling thang. Gnocchi.
> > Oy.
>
> Halushky, yeah! My dinner tonight was halushky with fried cabbage. Delish!

I hate you. Really.
We had waffles with a wonderful locally-made sausage.
www.sausagesisters.com
www.citypages.com/detail.asp?ArticleID=11397
--
http://www.jamlady.eboard.com

In article >,
Melba's Jammin' > wrote:

> In article >,
> Wayne Boatwright > wrote:
>
> > On Fri 14 Oct 2005 05:51:54p, Melba's Jammin' wrote in rec.food.cooking:
> >
> > > In article .com>,
> > > "Damsel" > wrote:
> > >
> > >> Serve dumplings (or gnocchi) on the meat platter with a few spoonfuls
> > >> of gravy poured over. Caraway Sauerkraut is served in a side dish and
> > >> the Onion Gravy is served in a gravy boat.
> > >
> > > Get those Italian gnocchi out of this nice Slavic recipe, Toots! ROFL!
> > > Halushky, if not a raised, boiled, and sliced dumpling thang. Gnocchi.
> > > Oy.
> >
> > Halushky, yeah! My dinner tonight was halushky with fried cabbage. Delish!

Recipes, please?

Isaac

Melba's Jammin' wrote:

> In article .com>,
> "Damsel" > wrote:
>
> > Serve dumplings (or gnocchi) on the meat platter with a few spoonfuls
> > of gravy poured over. Caraway Sauerkraut is served in a side dish and
> > the Onion Gravy is served in a gravy boat.
>
> Get those Italian gnocchi out of this nice Slavic recipe, Toots! ROFL!
> Halushky, if not a raised, boiled, and sliced dumpling thang. Gnocchi.
> Oy.


Hey Barb, somebody on a Chicawgo food forum mentioned a Czech - Slovak
store. Might make an explanatory probe later this fall. It's mentioned in
this "Slovokian [SIC] Food" thread, there is a pic, too:

http://lthforum.com/bb/viewtopic.php?t=5211

Czech and Slovak Store
3113 N. Central
Chicago IL 60634
(no telephone #)

--
Best
Greg

On Fri 14 Oct 2005 08:28:39p, Isaac Wingfield wrote in rec.food.cooking:

> In article >,
> Melba's Jammin' > wrote:
>
>> In article >,
>> Wayne Boatwright > wrote:
>>
>> > On Fri 14 Oct 2005 05:51:54p, Melba's Jammin' wrote in
>> > rec.food.cooking:
>> >
>> > > In article .com>,
>> > > "Damsel" > wrote:
>> > >
>> > >> Serve dumplings (or gnocchi) on the meat platter with a few
>> > >> spoonfuls of gravy poured over. Caraway Sauerkraut is served in a
>> > >> side dish and the Onion Gravy is served in a gravy boat.
>> > >
>> > > Get those Italian gnocchi out of this nice Slavic recipe, Toots!
>> > > ROFL! Halushky, if not a raised, boiled, and sliced dumpling
>> > > thang. Gnocchi. Oy.
>> >
>> > Halushky, yeah! My dinner tonight was halushky with fried cabbage.
>> > Delish!
>
> Recipes, please?
>
> Isaac

There are various recipes for halushky, but most are quite similar. This
recipe was give to me years ago by the mother of a Slovak friend. Some
recipes also contain potato.

* Exported from MasterCook *

Halushky

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1 1/2 cups flour
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon baking powder


Combine dry ingredients in medium mixing bowl and make a well in the
middle. Drop in eggs and water. Beat these ingredients well with a fork.
(I've never figured out whether to call this a dough or a batter, but the
consistency is thick and sticky, yet wet enough to cook as follows.) Drop
small bits of the dough from a spoon into simmering salted water or stock,
or put the batter through a colander or a sliding cutter. Halushky should
be light and delicate. Try out a sample and if it is too heavy, add water
to the batter. Simmer them until they are done and float to the top.
Drain them, place them in a dish and toss with browned butter or browned
bread crumbs.


Fried Cabbage

1 small to medium cabbage
1/2 medium onion
salt
4-6 tablespoons butter

Melt butter in a large, covered, heavy pan. Meanwhile, quarter, core, and
slice cabbage in 1/4" slices. Cut onion a bit smaller. Add cabbage and
onion to melted butter, salt lightly and toss to insure all the cabbage is
covered. (Note: Initially this takes up a lot of room in the pot, but the
cabbage cooks down.)

Cook over medium heat, covered, stirring occasionally during the first 10-
15 minutes. When bottom of mixture begins to show signs of slightly
browning, reduce heat to load and continue to cook, covered, stirring
occasionally. The cabbage needs to cook slowly to avoid scorching or
burning. It is done when the green color is mostly gone and some browning
has occurred.

Mix fried cabbage with the halushky and serve hot. I usually serve this
with a cucumber and sour cream salad. It's a "white" meal. :-)


--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Melba's Jammin' wrote:
> In article .com>,
> "Damsel" > wrote:
>
>
>>Serve dumplings (or gnocchi) on the meat platter with a few spoonfuls
>>of gravy poured over. Caraway Sauerkraut is served in a side dish and
>>the Onion Gravy is served in a gravy boat.
>
>
> Get those Italian gnocchi out of this nice Slavic recipe, Toots! ROFL!
> Halushky, if not a raised, boiled, and sliced dumpling thang. Gnocchi.
> Oy.

The really traditional dumplings to go with a Bohemian dinner, would
be bread dumplings.

Margaret Suran wrote:
> The really traditional dumplings to go with a Bohemian dinner, would
> be bread dumplings.

The recipe given was made with farina. Uck. I'll try a recipe posted
earlier next time I make this. Unless you have a recipe for bread
dumplings?

Carol

Margaret Suran wrote:
> The really traditional dumplings to go with a Bohemian dinner, would
> be bread dumplings.

The recipe given was made with farina. Uck. I'll try a recipe posted
earlier next time I make this. Unless you have a recipe for bread
dumplings?

Carol

In article .net>,
"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:

> Melba's Jammin' wrote:
>
> > In article .com>,
> > "Damsel" > wrote:
> >
> > > Serve dumplings (or gnocchi) on the meat platter with a few spoonfuls
> > > of gravy poured over. Caraway Sauerkraut is served in a side dish and
> > > the Onion Gravy is served in a gravy boat.
> >
> > Get those Italian gnocchi out of this nice Slavic recipe, Toots! ROFL!
> > Halushky, if not a raised, boiled, and sliced dumpling thang. Gnocchi.
> > Oy.
>
>
> Hey Barb, somebody on a Chicawgo food forum mentioned a Czech - Slovak
> store. Might make an explanatory probe later this fall. It's mentioned in
> this "Slovokian [SIC] Food" thread, there is a pic, too:
>
> http://lthforum.com/bb/viewtopic.php?t=5211
>
> Czech and Slovak Store
> 3113 N. Central
> Chicago IL 60634
> (no telephone #)

Ah, Halushky Bryndzove -- the Slovak national dish. :-) Thanks for the
link. I haven't looked recently for bryndza around here - I've been
told one can sub feta for it in halushky - crumbled, not like cream
cheese as mentioned in one of the posts on that site. I think you
should check out the place and make sure their pirohy are triangular.
:-) Tell 'em you're the Pirohy Police.
--
http://www.jamlady.eboard.com

Damsel wrote:
> Margaret Suran wrote:
>
>> The really traditional dumplings to go with a Bohemian dinner,
>> would be bread dumplings.
>
>
> The recipe given was made with farina. Uck. I'll try a recipe
> posted earlier next time I make this. Unless you have a recipe for
> bread dumplings?
>
> Carol


If someone is familiar with this recipe and I got something wrong,
please correct me. I will be most grateful for such help. )

I have not made these for a long time, but I believe I still remember
how to do it.


Semmelknoedeln Bread Dumplings. (A Semmel is a Kaiser roll, but any
stale plain white bread will do. Do not use sourdough.)

4 stale large rolls, broken into pieces or diced

2 large eggs, beaten (for a richer dumpling, use two eggs and one yolk)

1 oz melted butter

1/4 cup milk or water

Mix the melted butter with the eggs and the milk and pour over the
bread cubes. When all the liquid has been absorbed, form the
dough into tennis ball sized dumplings and place gently into boiling
and salted water. If the dough seems too wet, squeeze out some of the
liquid before you form the dumplings. If the dough seems too dry, add
more milk or water.

Boil gently for about 30 minutes.

If you use the dumplings as a side dish, slice them and serve.

If you use the dumplings as a main dish, fry unflavored breadcrumbs in
butter, slice the dumplings and sprinkle with the crumbs.
Traditionally, this is served with cucumber salad.

Another way to cook these dumplings is to form the uncooked dough into
a long roll of desired diameter, place into a large cotton napkin
which has been moistened with cold water, fold and tie the ends
loosely and place into the boiling water. It makes for more uniform
slices when cut. These dumplings are called "Serviettenknoedeln",
Napkin Dumplings.

In article >,
Isaac Wingfield > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > In article >,
> > Wayne Boatwright > wrote:
> >
> > > On Fri 14 Oct 2005 05:51:54p, Melba's Jammin' wrote in rec.food.cooking:
> > >
> > > > In article .com>,
> > > > "Damsel" > wrote:
> > > >
> > > >> Serve dumplings (or gnocchi) on the meat platter with a few spoonfuls
> > > >> of gravy poured over. Caraway Sauerkraut is served in a side dish and
> > > >> the Onion Gravy is served in a gravy boat.
> > > >
> > > > Get those Italian gnocchi out of this nice Slavic recipe, Toots! ROFL!
> > > >
> > > > Halushky, if not a raised, boiled, and sliced dumpling thang. Gnocchi.
> > > >
> > > > Oy.
> > >
> > > Halushky, yeah! My dinner tonight was halushky with fried cabbage.
> > > Delish!
>
> Recipes, please?
>
> Isaac

I'm not sure there IS a recipe for halushky and fried cabbage, Isaac.
You just make it. :-) I've posted this before. I may have posted
something in August, 2004, after a visit from Bonnie Madre -- I made
halushky for supper one night while she and Tom were here.


* Exported from MasterCook Mac *

Halushky - Without Potatoes

Recipe By : Barb Schaller - Posted to rec.food.cooking 1/11/00
Serving Size : 2 Preparation Time :0:00
Categories : Slovensky Recepty

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg
3/4 cup flour
1/4 teaspoon salt
pinch baking powder
1/4 cup milk

Mix egg and flour, salt and baking powder. Stir in sufficient milk to
make a thick batter. Push through struhadlo into boiling water and boil
about a minute after they rise to the top (fast). Drain and serve.

Serve with chopped green onion and butter, or fried cabbage, or cottage
cheese. I made them this way in January, 2000, with great satisfaction.

- - - - - - - - - - - - - - - - - -

Per serving: 227 Calories; 4g Fat (16% calories from fat); 9g Protein;
37g Carbohydrate; 110mg Cholesterol; 314mg Sodium
Food Exchanges: 2 1/2 Starch/Bread; 1/2 Lean Meat; 1/2 Fat

Serving Ideas : Slovak Soul Food

NOTES : Flour and milk measurements are approximate. Have to feel your
way through it.

_____

Before you make the halushky, chop some cabbage (how much depends on how
much you like cabbage), and fry it in some butter; set aside while
making the halushky. "Struhadlo" means grater - the gizmo that you push
the batter through into the boiling water. I have an "official" one and
you could also use a flat coarse grater (Target, the like) and push the
batter through the back (smooth) side of it. Or you could, if you're
good, put the batter on a flat plate and cut off pieces with a spatula,
dipping it in the water occasionally. I thought I had pictures of this
little exercise but am damned if I can find them, :-( Feh!

After you've cooked and drained the halushky, combine them with the
cabbage, season to taste (s&p) and have at it. Slovak Soul Food.
Getting the batter the right thickness can be a little tricky. Practice.
--
http://www.jamlady.eboard.com

In article >,
Wayne Boatwright > wrote:
(snippage)
>
> There are various recipes for halushky, but most are quite similar. This
> recipe was give to me years ago by the mother of a Slovak friend. Some
> recipes also contain potato.
>

> * Exported from MasterCook *
>
> Halushky
>
(snippage)


Your recipe particulars are so much better than mine, Wayne! LOL!
Thanks.
--
http://www.jamlady.eboard.com

Damsel wrote on 15 Oct 2005 in rec.food.cooking

> Margaret Suran wrote:
> > The really traditional dumplings to go with a Bohemian dinner, would
> > be bread dumplings.
>
> The recipe given was made with farina. Uck. I'll try a recipe posted
> earlier next time I make this. Unless you have a recipe for bread
> dumplings?
>
> Carol
>
>

there are 2 kinds...

Bread dumplings
Bread dumplings (Semmelknödel) have their origin in Czechia, but today they
are an important part of the Viennese cooking. They are an outstanding
alternative to pasta, rice or potatoes. Especially well they go together
with saucy dishes.

Many thanks to Sonja Tallian, who showed me how they are made and who has
supervised my own first tries.

Semmelbröckerl probably can be bought only in Austria. As replacement you
can use white bread, which you cut into slices and let dry a little. Then
you cut it into cubes, of about half an inch, before it has dried entirely
(thus you avoid crumbling). Thereafter you let it dry hard.

You need: (serves for 4 - 6)
300 g (11 oz) Semmelbröckerl (white bread)
50 g (2 oz) butter
50 g (2 oz) flour
2 eggs
parsley
(1 small onion)
2 dl (7 fl oz) milk
salt

Melt the butter and fry the parsley (and if you like, the onion) in it. Put
the bread-cubes into a big, wide bowl and pour the butter over them. Mix
the eggs into the milk, add salt and pour the mixture over as well. Finally
add the flour. Mix altogether thoroughly.
Immerse your hands into cold water and form a dumpling out of the mixture,
as if you make a snowball. Before each new dumpling immerse your hands
again, so that the dough doesn't stick.
During this time you have boiled up a pot with enough, salted water, so
that all the dumplings can swim side by side. Put them now into the pot and
cook them on low heat for about 15 minutes.


AND


Bread Dumplings (Houskove Knedliky)

2 eggs
1/2 cup milk
1 teaspoon salt
3 cups flour, sifted with a pinch of baking powder
4 slices white bread, cut into cubes
8 servings

55 minutes 10 mins prep


1. Beat eggs, salt& milk in a large mixing bowl; add flour gradually.
2. Continue beating with a large spoon (the dough must be smooth& stiff
enough to hold its shape).
3. Stir in bread cubes last.
4. Have a clean, wet towel ready.
5. Shape the dough with wet hands into an oblong, roll in a towel& drop
into a large kettle of salted boiling water.
6. Boil, covered, for 45 minutes.
7. Remove the towel& slice the dumpling 1/2 inch thick (if not sliced
immediately, the steam cannot escape& the dumplings will be soggy& hard).
8. Keep hot until ready to serve.




--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Sat 15 Oct 2005 06:50:40a, Melba's Jammin' wrote in rec.food.cooking:

> In article >,
> Wayne Boatwright > wrote:
> (snippage)
>>
>> There are various recipes for halushky, but most are quite similar.
This
>> recipe was give to me years ago by the mother of a Slovak friend. Some
>> recipes also contain potato.
>>
>
>> * Exported from MasterCook *
>>
>> Halushky
>>
> (snippage)
>
>
> Your recipe particulars are so much better than mine, Wayne! LOL!
> Thanks.

Thank you, Barb! I consider that a real compliment coming from you.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article >,
Melba's Jammin' > wrote:

> In article >,
> Isaac Wingfield > wrote:

-snip-

> > > > Halushky, yeah! My dinner tonight was halushky with fried cabbage.
> > > > Delish!
> >
> > Recipes, please?
> >
> > Isaac
>
> I'm not sure there IS a recipe for halushky and fried cabbage, Isaac.
> You just make it. :-) I've posted this before. I may have posted
> something in August, 2004, after a visit from Bonnie Madre -- I made
> halushky for supper one night while she and Tom were here.

- more snippage-

>"Struhadlo" means grater - the gizmo that you push
> the batter through into the boiling water. I have an "official" one and
> you could also use a flat coarse grater

That's the way I make spaetzle -- mash it through a coarse grater with a
spatula.

> After you've cooked and drained the halushky, combine them with the
> cabbage, season to taste (s&p) and have at it. Slovak Soul Food.

The fried cabbage thing I remember (fondly) from home-cooking in
Arkansas, but never with any kind of "pasta". Grandma always served it
as a side dish, with a clear Louisiana pepper sauce (just green peppers
soaked in vinegar) on the side. No (known) Slovaks in the tree, though,
so I don't know where the recipe came from.

I Googled "halushky" last night, and found several recipes, one of which
produced a boiled, cheesecloth-wrapped "sausage' of batter, which was
sliced after cooking. Rather intrigued me -- ever hear of such a thing?

And thanks for the recipes.

Isaac