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This blog is for the posting of Vintage Recipes. I have inherited recipes from both my grandmothers, mother, aunts, etc over the years. I am also a cookbook collector with several old cookbooks in my possession. My goal here is to share with you older recipes that have been lost to many. I hope you will enjoy my blogs and some old memories will be revived by some of the recipes. Note:To save the vintage value of these recipes, I make no changes. You see the original recipe as written. Monday, June 29, 2009 HOMEMADE BUTTER CRUNCH POPCORN 1/4 cup butter 1/2 cup corn syrup 3/4 cup sugar 4 cups popped corn 1 cup unsalted peanuts In a 2-quart heavy-duty saucepan, combine butter, syrup, and sugar. Cook mixture, stirring occasionally, until it comes to a boil. Reduce the high slightly and continue cooking to 260 degrees on a candy thermometer. Put popcorn and nuts in a large glass bowl and stir to mix well. Pour candy mixture over popcorn and nuts; mix well. Butter hands and form mixture into small bite-sized balls. POPPY SEED BREAD 1 box yellow cake mix 1 box instant coconut pudding and pie filling mix 4 eggs 1 cup water 1/2 cup oil 1 box poppy seeds Preheat oven to 350 degrees. Mix all ingredients together and pour into 2 greased and lightly floured loaf pans. Bake at 350 degrees for 45 to 50 minutes. Sunday, June 28, 2009 CLUB CHICKEN CASSEROLE Preheat oven to 350 degrees. SAUCE: 4 tbsp butter 5 tbsp flour 1 cup chicken broth 1 1/2 cups evaporated milk In a 2-quart saucepan, melt butter. Gradually stir in the flour to make a thick paste. Slowly pour in the chicken broth and milk, stirring constantly. Bring mixture to a slow boil and cook until thickened. CHICKEN MIXTURE: 1 1/2 cups cooked, diced or shredded chicken 3 cups cooked rice 3-oz can sliced mushrooms, drained 1/3 cup chopped green bell pepper Toasted bread crumbs for topping Mix chicken, rice, mushrooms, and bell pepper together in a large bowl. Stir the sauce into the chicken mixture. Pour mixture into a buttered casserole dish and top with toasted bread crumbs. Bake at 350 degrees for 30 minutes. SPIRAL BLACKBERRY COBBLER DOUGH: 1 1/2 cups all-purpose flour 1 tsp baking powder 1 tsp salt 1/2 cup shortening 1/2 cup milk Stir together the flour, baking powder and salt. Cut in the shortening to form a crumb-like mixture. Blend in the milk to make a dough. Roll out on a floured surface to form a rectangle about 9 x 13-inches. FILLING: 3 cups fresh blackberries, divided 2 cups water 1 stick butter 1 1/2 cups + 2 tbsp sugar In a small bowl, crush 1/2 cup of the blackberries and set aside. Melt the butter in a 9 x 13-inch baking pan. Mix the remaining 2 1/2 cups blackberries with 1 1/2 cups of the sugar. Spread mixture over the dough and roll up jellyroll style rolling from the long side. Cut roll into 1-inch slices. Place slices over the butter in the baking pan. Pour the crushed berries/water mixture over the slices. Sprinkle the remaining 2 tablespoons of sugar over the top. Bake at 375 degrees for 45 minutes to 1 hour until lightly browned. Cool about 10 minutes before serving. Saturday, June 27, 2009 SWEET AND SOUR CABBAGE 1/4 lb margarine 1/2 cup chopped onion 1/2 cup red wine vinegar 4 tbsp brown sugar 1 tsp salt 1/2 tsp pepper Shred cabbage and soak in very cold water for 30 minutes; drain. Place drained cabbage in a large saucepan and add vinegar, onion, salt and pepper. Cover the pan and bring cabbage to a boil. Lower the heat and simmer until the cabbage is just tender, stirring often. Add the margarine and sugar, stirring well to melt. JEAN'S OLD FASHION CREAM PIE 1 unbaked 9-inch pie shell 1 cup brown sugar 1 cup white sugar 1/2 cup flour 1 tsp cinnamon pinch of salt 1/2 cup half-and-half cream milk Preheat oven to 450 degrees. In a medium mixing bowl, mix together the brown sugar, white sugar, flour, cinnamon, and salt; gradually add the cream. When mixture is well blended pour into the pie shell. Add enough milk to fill the shell, if necessary. Bake at 450 degrees for 10 minutes then reduce the heat to 350 degrees and bake for another 30 minutes. Note: To keep crust from becoming too brown, you can cover the crust edges with foil and remove the last 5 to 10 minutes of the baking time. Friday, June 26, 2009 POODLE CAKE 2 cups sugar 2 cups flour 2 eggs 1 tsp soda 1/2 cup oil 1 large can (regular size)crushed pineapple Preheat your oven to 350 degrees. In a large mixing bowl, mix all the ingredients together well. Pour into a well greased 9 x 13-inch baking pan and bake at 350 degrees for 30 minutes. Thursday, June 25, 2009 PINEAPPLE-NUT BREAD 1 cup pecans, chopped fine 1/2 cup butter, softened 1/4 tsp lemon peel 3/4 cup sugar 1 egg, beaten 2 1/2 cups all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 8.5-oz can crushed pineapple, undrained 1/4 cup milk Preheat oven to 350 degrees. Butter a 9-inch loaf pan; add 1/4 cup of the pecans and shake around in pan to coat. Lightly sprinkle these nuts with a pinch of sugar. Set pan aside. In a medium bowl,blend together the butter and lemon peel; beat in sugar and add egg. Sift the flour, baking powder and baking soda into the sugar mixture alternately with the pineapple. Add the milk and mix well. Stir in the remaining nuts and pour batter into the prepared pan. Bake at 350 degrees for 50 minutes. CHOCOLATE BRICKLE BARS 1 cup butter 3/4 cup granulated sugar 3/4 cup brown sugar 2 eggs 1 tsp vanilla 1/2 tsp salt 1 tsp baking soda 2 cups flour 1 bag (12-oz) semi-sweet chocolate chips 1 bag Bits O Brickle 1 cup shredded coconut 3/4 cup chopped pecans Preheat oven to 400 degrees. Lightly grease a 9 x 12-inch glass baking dish; set aside. In a large bowl, cream butter, granulated sugar, and brown sugar together. Add eggs and vanilla to the sugar mixture and mix until fluffy. In a small bowl, combine the salt, baking soda, and flour. Add chocolate chips, Bits O Brickle, coconut, and pecans. Bake at 400 degrees for 10 to 12 minutes. Do not overbake! Center of bars will look very soft. Allow to cool completely in the pan before cutting into squares. Wednesday, June 24, 2009 HOMEMADE COOKED MAYONNAISE 2 cups sugar (NOTE: Diabetics can use Splenda in these modern days!) 1 tsp prepared mustard 2 tbsp flour 1 tsp salt 1 tsp pepper 3 eggs, lightly beaten 2 tbsp butter 1 cup vinegar 1 cup boiling water In a large saucepan, stir together the sugar, salt, pepper, and flour; add mustard. Add the butter and vinegar; stir to moisten. Add 1/4 cup of the boiling water and stir. Turn heat to low and add the eggs. When eggs are mixed in well, slowly add the remaining boiling water and increase the heat to boiling. Boil for 5 minutes, stirring occasionally. Makes one quart of mayonnaise and may be kept in the refrigerator indefinitely. WEST TEXAS FRIED VENISON 2 lb venison, cut into serving-sized pieces 1/4 cup flour 1 tsp salt pepper to taste 3 tbsp bacon drippings 1 stalk celery, chopped 3 medium onions, sliced 1 tbsp Worcestershire sauce 2 cup tomatoes Cooked buttered noodles Mix the flour, salt, and pepper together and coat venison with the mixture. Heat the bacon drippings in a large skillet and brown the meat in the drippings. Add the celery, onions, Worcestershire sauce and tomatoes to the meat; mix well. Lower heat to low and cook, covered, for 1 to 2 hours until the meat is tender. Serve over the hot buttered noodles. Tuesday, June 23, 2009 THE AMISH COOK'S HOMEMADE CINNAMON COFFEE CAKE 1 tbsp vegetable oil 1 cup sugar 1 cup milk 2 tsp baking powder 2 cups flour 1/2 cup packed brown sugar 1 tsp cinnamon 4 tbsp butter Preheat oven to 350 degrees. Grease and flour a 9 x 9-inch square baking pan. In a medium mixing bowl, stir together the sugar, flour, and baking powder. Gradually stir in the oil and the milk. Pour into the prepared baking pan. Sprinkle the brown sugar over the batter. Slice butter into thin pats and place over the brown sugar. Sprinkle the cinnamon over all. Bake at 350 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean. Sunday, June 21, 2009 TASTE LIKE REESE CUP CANDY 6 tbsp butter 12-oz pkg semi-sweet chocolate chips 2 cups peanut butter 1 cup powdered sugar Melt butter and chips together in the top of a double boiler. Add the peanut butter to the chocolate mixer and beat until smooth. Add the powdered sugar, mixing well; mixture will be thick and somewhat hard to handle. Line a cookie sheet with sides with aluminum foil. Spread the mixture over the foil. Allow to cool and cut into squares. HAM LOAF WITH MARMALADE 1 1/2 cup herb seasoned stuffing 2 cups milk 1 1/2 lb ground pork 1 1/2 lb ground ham 1/2 cup chopped onion 1/4 tsp salt Soak the stuffing in the milk for 5 minutes. Add the ground pork, ground ham, onion and salt. Pack lightly into a loaf pan. Bake at 350 degrees for 1 hour and 15 minutes. Spoon off the drippings. TOPPING: 1 cup orange marmalade 2 tbsp cider vinegar 1 tsp dry mustard 1/4 tsp cinnamon Combine all topping ingredients in a small bowl until well blended. Spread over the hot ham loaf and return loaf to the oven. Bake another 10 minutes. Let loaf stand for about 10 minutes before cutting. Saturday, June 20, 2009 BANANA SALAD 1 cup sugar 1 cup pineapple juice 2 tbsp lemon juice 1 tbsp white vinegar 1 tbsp butter 1 1/2 tbsp flour 2 eggs, beaten 2 tbsp peanut butter 1 cup miniature marshmallows 1 cup chopped cocktail peanuts 2 medium bananas, sliced and dipped in lemon juice In a 2-quart heavy saucepan, combine all the above ingredients except marshmallows and cocktail peanuts. Cook, stirring, over medium heat until sugar and peanut butter are melted and ingredients are well blended. Cool. In a glass salad bowl, layer half the banana slices, half the cooked mixture, half the marshmallows, and half the cocktail peanuts. Repeat layers. ZUCCHINI APPETIZERS 3 cup shredded zucchini 1 cup Bisquick 1/2 cup chopped onion 1/2 cup Parmesan cheese 1/2 tsp salt 1 tsp oregano dash of black pepper 1 clove of garlic, minced 1/2 cup oil 4 eggs, beaten Mix all ingredients together in a large bowl. Spread mixture in a 9 X 13-inch baking pan that has been lightly greased. Bake at 325 degrees for 25 minutes or until golden brown. Cut into squares then cut each square in half diagonally. Note: These squares freeze well. Friday, June 19, 2009 CORNBREAD TOMATO SALAD 1 pkg (6-oz) cornbread mix 4 medium tomatoes, chopped 1 green bell pepper, chopped 1 yellow onion, chopped 1/2 cup sweet pickles, chopped 9 slices bacon, cooked crisp and crumbled 1 cup mayonnaise 1/4 cup sweet pickle juice Bake cornbread according to the package instructions. Cool, crumble, and set cornbread aside. Combine tomatoes, bell pepper, onion, pickle and bacon; toss gently. Combine mayonnaise and pickle juice, stir well and set aside. In a large glass bowl, layer half of the crumbled cornbread, half the tomato mixture and half the mayonnaise mixture. Repeat the layers with the remaining ingredients. Cover and chill 2 hours before serving. HONEY MUSTARD COLESLAW 4 cups shredded cabbage 1 cup shredded carrots 1/4 cup sliced green onions 1/4 cup cider vinegar 3 tbsp honey mustard 1 cup mayonnaise 1 tsp poppy seeds 2 tsp sugar salt to taste pepper to taste In a large mixing bowl, combine the shredded cabbage, carrots, and green onions; toss well to mix. In a small bowl, blend the vinegar, honey mustard, mayonnaise, poppy seeds, sugar, salt and pepper. Whisk until smooth. Pour the dressing over the cabbage mixture and season with salt and pepper. Chill several hours before serving. Thursday, June 18, 2009 CHINESE HASH 1 lb hamburger 1 cup chopped celery 1 cup chopped onion 1 can cream of chicken soup 1 can cream of mushroom soup 1/4 cup soy sauce 1/2 cup rice 1 can mushrooms, drained 1 soup can of water 1 pkg frozen peas Chinese noodles In a large skillet, brown the hamburger with celery and onion, stirring until crumbly. Drain fat off the mixture. Add the chicken soup, mushroom soup, soy sauce, rice, mushrooms, and water to the skillet and mix well. Butter a 3-quart casserole dish and spoon the mixture into the prepared dish. Bake, covered, for 30 minutes at 350 degrees. Remove the cover and continue baking for an additional 20 minutes. Stir in the peas and top with Chinese noodles. Yield: 4 to 6 servings. Wednesday, June 17, 2009 BISCUIT HAMBURGER BAKE 1 lb ground beef 1/2 cup chopped onion 1 can condensed Vegetable Soup 1/2 tbsp oregano dash of pepper 1 can refrigerated biscuits 1/2 cup sour cream 1/2 cup shredded Cheddar cheese Preheat oven to 400 degrees. In a large skillet, cook ground beef with onion until meat is browned and onion is tender; drain well to remove fat. Stir in the can of soup, oregano, and pepper; heat to bubbling. Pour mixture into a 2-quart casserole dish that has been buttered. Top with the biscuits. Bake at 400 degrees for 15 minutes. Remove from oven. Spread the sour cream over the biscuits then top with the cheese. Return to the oven and bake another 10 minutes. OLD FASHION EASY FRUIT PUNCH 1 can (9-oz) frozen lemonade 2 pkgs. unsweetened cherry Kool-Aid 1 1/2 cups sugar 10 cups water Put dry Kool-Aid and sugar into a large bowl. Add 2 cups of the water and stir until the Kool-Aid powder and sugar are melted. Add remaining water, frozen orange juice concentrate and frozen lemonade concentrate. Stir until juices are dissolved. Chill until serving time. Serve in a pretty punch bowl and float thin slices of fresh orange and lemon on the punch, if desired. Tuesday, June 16, 2009 SYRIAN EGGPLANT STEW 1 large eggplant 3 or 4 garlic cloves 1/3 cup olive oil 1 large onion, coarsely chopped 2 cans tomatoes 1 cup water salt and pepper, to taste 1 tbsp fresh parsley 1 tbsp capers, rinsed 1/3 cup Greek olives, pitted Prepare this dish in a large, heavy Dutch oven. Peel and crush garlic. Cut eggplant into cubes and lay out on a clean kitchen towel. Salt eggplant and let sit for 10 minutes. Heat the olive oil in the Dutch oven. Saute garlic in the medium-hot oil until it just starts to brown; remove from the pan. Add the eggplant to the pan and saute for 10 minutes. Add the onion and saute for another 10 minutes or until onion is getting soft. Add the tomatoes and water. And additional salt and pepper to taste. Simmer mixture for 30 minutes on low heat. Add the capers and olives. Add the parsley just before serving. Note: Serve a hot crusty bread with this stew. Also, this stew is great as leftovers. Monday, June 15, 2009 AMISH CORN BAKE 2 eggs, separated 1/2 tsp salt 3 cups uncooked kernel corn 1/4 tsp black pepper 3/4 cup milk 1/2 cup cracker crumbs 1/2 cup sour cream 1/4 tsp salt 2 tbsp melted butter 2 tbsp chopped pimento Note: You could use frozen whole kernel corn. Beat the egg yolks and combine with the corn, 1/2 tsp salt, black pepper, and milk. Blend well and pour into a buttered 2-quart casserole dish. Beat the egg whites until stiff and gently blend in the sour cream. Fold the sour cream mixture into the corn mixture. Sprinkle the top with the cracker crumbs that have been mixed with the butter. Dot top with the chopped pimento. Bake 1 hour at 350 degrees. Friday, June 12, 2009 APRICOT SURPRISE SALAD 2 pkgs (3-oz each) apricot gelatin 2 cups boiling water 2 cups cold water 2 bananas, cut up 1 (#2) can crushed pineapple, well drained 1 cup miniature marshmallows Add the gelatin to the hot water and stir until gelatin is dissolved. Add the marshmallows to the hot gelatin mixture and stir until the marshmallows are dissolved. Add the cold water, bananas, and crushed pineapple. Stir to blend well. Pour into a 9 x 13-inch dish and refrigerate until firm. TOPPING: 1/2 cup sugar 1 cup pineapple juice 1 egg, slightly beaten 2 tbsp flour 3-oz cream cheese 2 tbsp butter 1 envelope dessert topping mix In a medium saucepan, cream together the sugar, butter, and egg; add the flour and pineapple juice. Cook the mixture over low heat until thickened. Remove from heat and add the cream cheese. Allow to cool. Whip the envelope of dessert topping mix according to the package directions; fold into the topping mixture. Spread topping over the jello. Thursday, June 11, 2009 HOMEMADE SOFT PRETZELS 2 pkgs active dry yeast 2 cups warm water 5 to 6 cups all-purpose flour 1 1/4 cups enriched cornmeal 2 eggs 1/3 cup sugar 2 tsp salt Coarse salt, optional for garnish TOPPING: 1 egg, beaten 1 tbsp water Dissolve yeast in 2 cups water in large mixing bowl. Add 5 cups of the flour, cornmeal, eggs, sugar, and salt. Beat with electric mixer on medium speed for about 2 minutes; stir in enough additional flour to make the dough stiff. Shape dough to form a ball and place in a greased large bowl. Turn once to coat the surface of the dough. Cover and let rise in a warm place for 1 to 1 1/2 hours or until doubled in volume. Punch dough down. Divide dough in half on a lightly floured surface; shape each half to form a ball. Flatten one ball and cut into 16 wedges. Roll each wedge to form an 18-inch long rope; shape to form a pretzel. Place on lightly greased baking sheet. Repeat the process with the second ball of dough. Combine the topping ingredients and brush over the tops of the pretzels. Sprinkle with coarse salt, if desired. Let rise in warm place for 30 to 45 minutes or until double in size. Bake at 425 degrees for 12 to 13 minutes or until golden brown. Wednesday, June 10, 2009 DEVILED CRAB DIP 6 1/2-oz can crab meat 2 hard-cooked eggs 1/2 cup mayonnaise 1 tbsp lemon juice prepared mustard Drain, bone, and flake crab meat. Finely chop the eggs and add to the crab meat. Blend the mayonnaise, lemon juice, and mustard together in a small bowl. Add the eggs and crab meat mixture to the mayonnaise mixture; mix together until blended. Serve as a dip with assorted crackers. Tuesday, June 9, 2009 BAKED CREAM CHEESE BALLS 8-oz pkg cream cheese 1 cup chopped nuts 3 eggs, well beaten 1 pkg dry onion soup mix 1 cup cracker crumbs Preheat oven to 350 degrees. In a medium mixing bowl, mix all ingredients together well. Roll into small bite-size balls and roll in additional fine cracker crumbs and place on greased cookie sheet. Bake in a moderate oven for 10 minutes or until golden brown. CORN DOGS 2/3 cup corn meal 1 egg, beaten 1 tsp baking powder milk 1 cup flour 1/2 tsp salt Hot dogs Mix the cornmeal, flour, baking powder, and salt together in a shallow dish; stir in the egg and enough milk to make a stiff batter. Remove hot dogs from package, dry with paper towels, and insert a wooden skewer in one end and over halfway through the hot dog. Dip in batter to coat well. Deep fry at 400 degrees until golden brown. Drain on a cookie sheet lined with paper towels. Saturday, June 6, 2009 BAKED BARBECUE PORK CHOPS 4 (1 lb) boneless pork chops 1/2 tsp salt, divided 1/4 tsp black pepper 2 tsp vegetable oil 1/3 cup water 1/4 cup ketchup 2 tbsp cider vinegar 1/4 tsp celery seed 1/8 tsp ground nutmeg 1 bay leaf Preheat oven to 350 degrees. Sprinkle the pork chops with half the salt and the pepper. In a large nonstick skillet, heat the oil, add chops and cook 3 to 4 minutes each side until browned. Transfer pork chops to an 8-inch square baking dish that has been lightly greased. In a small saucepan, combine the water, ketchup, vinegar, celery seed, nutmeg, bay leaf and other half of the salt. Bring to a boil and pour the mixture over the chops. Cover dish and bake in a 350 degree oven for approximately 20 minutes or until done. Discard the bay leaf before serving.
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nedjelja, 4. siječnja 2015. 8 NAJBRŽI RECEPATA: 30 minuta za posluženje za iznenadne goste 02:59 No comments Kada čujete zvono na vratima, ugledate ne najavljene goste, a želite da ih poslužite ovo su naši predlozi. Za ovih osam recepata biće vam potrebno do pola sata, a svi ćete sigurno uživati. ĆUFTICE OD TUNJEVINE POTREBNO JE 1 veća konzerva tunjevine, 2 kriške starog hleba, malo mleka, peršun, biber, prezle. PRIPREMA Tunjevinu ocedite od ulja, usitnite viljuškom, pa dodajte sredinu hleba prethodno namočenu u mleko i isceđenu. Po ukusu pobiberite, dodajte sitno seckani peršun, dobro izmešajte, sjedinite, pa pravite male ćufte. Uvaljajte ih u prezle i pržite na vrelom ulju dok ne porumene sa svih strana. PIROŠKE SA SIROM POTREBNO JE 400 g brašna, 200 ml jogurta, 1 kesica praška za pecivo, 1 jaje, 200 g tvrdog sira, so, ulje za prženje. PRIPREMA U dublju posudu sipajte brašno, prašak za pecivo, malo soli i sve dobro promešajte. U tako pripremljeno brašno dodajte jedno jaje i sipajte jogurt. Zatim izmrvite ili izrendajte sir. Testo rukama dobro umesite kako bi se svi sastojci lepo sjedinili. Ako vam je testo previše mekano, slobodno dodajte još 1-2 kašike brašna. Testo izručite na pobrašnjenu površinu i oklagijom razvucite koru oko jedan centimetar debljine, pa nožem secite pravougaonike, otprilike 6×2,5 cm. U međuvremenu stavite šerpicu na šporet i na jačoj temperaturi zagrejte ulje. Količina ulja treba da bude tolika da prekrije piroške dopola. U zagrejano ulje pažljivo spuštajte jednu po jednu pirošku i pržite dok fino ne porumene sa obe strane. POHOVANE PALAČINKE SA BLITVOM I SIROM POTREBNO JE 16 manjih palačinki, 300 g blitve, 2 čena belog luka, 4 kašike sira, 2 kašike kisele pavlake, 1 dl mleka, so, prezle. ZA PREMAZ 1 kiseli krastavac, 2 kašike kisele pavlake, 1 kašika majoneza, malo vlašca. PRIPREMA Ispecite manje palačinke. Blitvu kuvajte oko 15 minuta, procedite i sitno iseckajte. U tiganju napravite zapršku od ulja i brašna, dodajte izgnječeni beli luk, malo mleka, blitvu, so i par minuta prodinstajte. Na blitvu dodajte sir i kiselu pavlaku i promešajte. Na svaku palačinku stavite kašiku pripremljene smese i zarolajte. Palačinke uvaljajte u prezle i pecite u ulju 3-4 minuta. Kisele krastavce narežite na sitne kockice, pomešajte sa ostalim sastojcima i time premažite gotove palačinke. KROKETI OD SIRA I SPANAĆA POTREBNO JE 800 g krompira, 150 g spanaća, 150 g brašna, 50 g margarina, 1 veće jaje, 1 kašika soli, 100 g tvrdog sira, ulje za prženje. ZA PANIRANJE brašno, 1 jaje, 4 kašike mleka, prezle. PRIPREMA Krompir sa ljuskom dobro operite i stavite da se kuva. Kuvani krompir ocedite od vode i samo malo prohladite, oljuštite ga, dobro ispasirajte, pa sačekajte da se prohladi. Nakon toga dodajte obaren sitno seckani spanać, jaje, margarin, posolite i sve dobro sjedinite. Postepeno dodavajte brašno i rukom umesite testo. Kašiku testa stavite na pobrašnjenu površinu i blago ga ispritiskajte u disk. Na sredinu stavite komadić sira, pa onda testo oblikujte u valjak. U međuvremenu pripremite šta treba za paniranje. U jedan tanjir sipajte malo brašna, u drugi umutite jaje sa mlekom, a u treći sipajte prezle. Oblikovane krokete od krompira najpre uvaljajte u brašno, zatim provucite kroz jaja i na kraju uvaljajte u prezle. Krokete spuštajte u duboko zagrejano ulje i pržite dok ne porumene sa svih strana. Služite tople ili hladne. ZAPEČENI TOPLI SENDVIČI POTREBNO JE 8 kriški tost hleba, 150 g seckane šunke, sir, 200 g pavlake, 1 jaje, maslac. PRIPREMA Tost premažite maslacem. Pomešajte sve preostale sastojke i premažite tost tom smesom. Stavite da se peče u rernu na 200 stepeni na 15-20 minuta. Poslužite toplo. BRZA PITA OD KROMPIRA POTREBNO JE 150-200 g brašna, 2 jaja, 4 krompira narezana na kockice, mleko, so, voda, 1 čen belog luka, biber, 2 dl jogurta, 2 dl kiselog mleka. PRIPREMA Od jaja, brašna, mleka, vode i soli umutite testo malo gušće nego za palačinke. Zagrejte rernu na 220 stepeni. Nauljite pleh i dobro ugrejte, pa u njega izlijte pomešane krompire sa testom i izgnječenim belim lukom i pecite oko 20 minuta. Zalijte pomešanim jogurtom i kiselim mlekom i pecite još nekoliko minuta. ROLNICE SA KOBASICOM POTREBNO JE 2 šolje brašna, 4 kašike putera, 1 ½ kašika praška za pecivo, 1 kašika sode bikarbone, 1 šolja kiselog mleka, so, biber, 400 g kobasica ili, salame, sir po želji. PRIPREMA U brašno dodajte iseckani puter, prašak za pecivo, sodu bikarbonu, kiselo mleko, so i biber. Zamesite testo, pa ga istresite na brašnom posutu površinu i rukama utapkajte i napravite kvadrat. Preko testa ravnomerno rasporedite sveže mlevene kobasice, zavijte u rolnu i isecite na malo deblje komade. Položite rolnice jednu pored druge i stavite ih da se peku u zagrejanoj rerni na 190 stepeni 20-25 minuta. BRZI UŠTIPCI POTREBNO JE 3 jaja, 200 g jogurta, 1 prašak za pecivo, 20 kašika brašna, so, šećer. PRIPREMA Od navedenih sastojaka napravite smesu. Smesu zatim vadite kašikom i stavljajte je na vruće ulje. Kada su gotove, poslužite ih sa šećerom, marmeladom ili „eurokremom“. Izvor: zena.blic.rs Pretplati se na: Objavi komentare (Atom)