Food, Friendship, and Fraternalism

Food is the binding force that holds together people in many cultures. Between lodge meetings held over delicious culinary dishes and celebrating special occasion with recipes from the homeland, our members have been sharing and perfecting their recipes for over 116 years. Over the years, wfla has compiled recipes from our members that were made into a cookbook. To order the cookbook, email here. To read more of our favorite recipes visit our website here. Here are some of the Czech recipes for you to try your hand at!

Brambrova Polevka Czech Potato Soup

1 onion, chopped

2 carrots, diced

½ c. celery

2 T. parsley

Salt and pepper to taste

4 potatoes, cubed

½ c. mushrooms, chopped

¼ tsp. marjoram (optional)

Put onions, carrots, and celery in large kettle. Add salt and pepper and cook slowly, about 15 minutes until ingredients are tender. Add potatoes, mushrooms, marjoram, and parsley. Make a roux of 3 tablespoons flour and butter; brown lightly. Add to soup and cook 5 minutes.

Sauerkraut Soup

2 lbs. spareribs or pork hocks

Water

1 qt. sauerkraut

½ chopped onion

1 T. caraway seed

Pepper to taste

1 pt. sweet or sour cream

1 T. flour

Put meat in kettle and cover with water. Boil until meat is almost done. Add sauerkraut, onions, and caraway seed. Boil meat until meat is tender. Add pepper. Mix cream and flour together and add to mixture. Cook 5 minutes longer. Do not overcook. If soup is too salty from sauerkraut, add a little sugar.

Head Sausage “jeternice”

1 cut up pig head or 10-15 lbs. pork butt roasts

1 box quick pearl barley

4 oz. pork sausage seasoning

1 T. garlic powder or pressed garlic cloves

Pepper and salt to taste

Marjoram (optional)

Boil the pork meat after cutting it in smaller pieces. It takes 1 ½ hours or so to boil. In the meanwhile cook the box of barley until done. Remove the meat from the bones and grind up. Add the seasonings and mix well. Pour into pork casings with sausage stuffer. Cut in lengths desired and tie ends together in a circle. Fry in oven in frying pan or under broiler.

Grandma Monica’s Kolache

¾ c. lukewarm water

2 tsp. sugar

2 packages dry yeast

3 c. warm milk

¾ c. butter softened

¾ c. sugar

1 ½ tsp. salt

4 egg yolks (reserve whites)

Flour

Dissolve yeast and sugar in water. Let it bubble. Combine milk, butter, sugar, and salt. Add yeast mixture and egg yolks. Add 3 cups flour and beat well. Set bowl over warm water and let mixture get bubbly. Add more flour until dough can be handled. You will want a soft dough. Lightly grease bowl and dough. Place bowl over warm water and let dough rise. Punch down dough and let rise again. Pat dough out with hands in floured surface. Cut dough with pizza cutter and fill with desired filling. (We cut into squares and pinch corners together in the middle). Let rise again. Brush tops with beaten egg whites and tablespoon of sugar. Bake at 350 degrees until golden brown. Brush baked kolache with melted butter. Yield : about 12 dozen kolache.

Bublanina

½ c. butter

2 c. sugar

6 eggs, beaten

½ c. milk

3. c. flour

1 T. baking powder

3 c. pitted sour cherries

¼ c. sugar to taste

Cream the butter and sugar. Add the eggs and milk. Beat well. Sift flour and baking powder and add to creamed mixture. Beat again. Pour into a greased and floured 10 X 15in pan. Sprinkle cherries over batter. Sprinkle lightly with sugar. Bake in a 350-degree oven for 25-30 minutes. It may be frosted with powdered sugar frosting while warm. If using a glass pan, bake at 325 degree.

Bramborvy knedliky

(potato dumplings)

6 C shredded, boiled cold potatoes

4 eggs

4 c. flour

1 tsp. salt

Mix all ingredients together well. Take half of the mixture and roll out on a floured surface into a long roll, about 1 ½ inches in width. Cut into 3-inch lengths. Drop into boiling water for 7-8 minutes. Move them around so they do not stick to the bottom. Remove them with a slotted spoon onto a cookie sheet. Brush with butter or oil. Or mix them with hot sauerkraut. If you have cooked a pork roast or duck, pour some of the drippings into the dumplings and sauerkraut.

Labor Day Picnic Recipes

Labor day is a great holiday to show off your favorite recipes while spending time with family and friends. Here are some Labor Day recipes to celebrate your holiday weekend.

 

 

Strawberry Pretzel Salad
1    3 oz. pkg. strawberry Jello       1    stick butter, melted
2    C    boiling water                      8    oz    cream cheese
1½    C    finely crushed pretzels   1    C    sugar
2    T    sugar                                  8    oz    Cool Whip
Mix Jell and water. Add 1 quart frozen strawberries with juice (thawed). Oil bundt pan and pour in Jello mixture. After Jello sets, beat cream cheese, sugar, and Cool Whip. Spread on Jello. Sprinkle with pretzel, butter, and sugar mixture.

Grilled Corn on the Cob
Corn on the Cob
Butter
salt & pepper
Carefully peel back husks from the corn, leaving them attached at the base. Remove silk from corn and discard. Smooth husks back over corn and tie with a piece of string to keep closed. Soak corn in cold water for 1 hour. When ready to grill, drain corn, shaking and squeezing off excess water. Place on grill 4-6” from medium high coals and grill for 12-18 minutes until corn is tender. Turn corn frequently while cooking. Remove string and peel back husks to serve.

Barbecued Hamburgers
1/2    C    crushed saltines (about 15 crackers)
1    C    milk
1    tsp  salt                              ¼    tsp    pepper
2    lbs    ground beef             1½    C      ketchup
1    lg    onion, chopped           ⅓    C      Worcestershire sauce
3    T    sugar                            3    T       cider vinegar
12    hamburger buns
In a large bowl, combine the saltines, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 12 patties. In a large skillet over medium heat, brown patties in batches on both sides. Place in a large roasting pan.
Combine the ketchup, onion, Worcestershire sauce, sugar and vinegar; pour over patties. Cover and bake at 350° for 40-45 minutes or until a meat thermometer reads 160°. Serve on buns. Yield: 12 servings.
*Originally published as Barbecued Hamburgers in Reminisce June/July 2007, p48