The Tribune Democrat, Johnstown, PA

June 27, 2010

Slovak Recipes

— Jablkovy Linzer

2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/4 pound butter or margarine

2 egg yolks

1/2 cup sour cream


7 to 8 large apples, cored, peeled and sliced thinly

1 cup sugar

1 cup golden raisins (regular raisins may be used)

1 tablespoon cinnamon

1/2 cup fine bread crumbs

Measure flour into mixing bowl. Add the salt and the baking powder and cut in the butter. Stir in the egg yolks and the sour cream. Form the dough into a ball. Wrap it up in waxed paper and chill for one hour. Preheat oven to 375 degrees. Roll the dough on a lightly floured surface to form a rectangle. Fold the dough twice and roll again. Do this about 3 or 4 times then cut the dough into 2 pieces, 1 piece being about 2/3 of the bulk. Take the larger piece, roll it large enough to fit bottom and sides of a 12x8x2-inch cake pan, which has been greased.

Place apple slices, raisins, sugar, cinnamon and bread crumbs into a bowl. Toss until mixed well.

Put mixture into the pan lined with the dough and add a few small pieces of butter to the top of the apples. Roll out the small piece and cut it into strips; make a lattice work to cover the cake. Brush with a little egg yolk mixed with milk and sprinkle chopped walnuts on the top.

Bake at 375 degrees for about 45 minutes or until golden  brown.

By Josephine Zahornec


3 eggs, beaten

1 cup rich milk

1/2 cup flour

3 tablespoons sugar

1/2 teaspoon salt


Plum butter or cottage cheese, sweetened

Beat eggs. Add rest of the ingredients and beat until smooth.

Drop just enough on well-greased griddle to make a thin coating. Brown on both sides.

Spread lightly with filling and roll up.

Sprinkle with powdered sugar and serve warm.

By Eleanora Pastorek

Green Beans With Zapraska

8 ounces fresh green beans

4 tablespoons vegetable oil or shortening

3 tablespoons flour

Salt and pepper to taste

3 tablespoons vinegar

3 strips bacon

Dash of sweet paprika for color

Wash the beans and if they are “stringy,” strip them and cut into one-inch pieces. Place the beans in a pot with enough water to cover them plus an additional inch. Bring to a boil and then on a lower heat, simmer the beans slowly until they are tender, usually about 20 minutes. Add the salt and pepper. While the beans are cooking, fry the bacon until it is crispy. Crumble it and set aside.

To make the zapraska, brown the flour in the oil until it is a golden color. Add a little water to make the mixture a thick paste. Add the paprika. Add the zapraska to the beans and simmer slowly until sauce thickens, usually just a few minutes. Remove from the heat and add vinegar. Last but not least, add the crumbles of bacon. To make this an extra-savory dish, make the zapraska with the bacon drippings instead.

By Josephine Zahornec


1 cake yeast

1 cup evaporated milk

1 cup scalded milk

2 teaspoons sugar

6 cups flour

1 tablespoon melted butter

1 cup warm milk

2 egg yolks, beaten

3/4 teaspoon salt

Dissolve yeast with sugar in warm milk. Set aside to raise. Sift flour in deep bowl. Add warm evaporated milk mixed with water and melted butter. Add beaten egg yolks, salt and yeast mixture. Knead very well. Cover and set in warm place; let dough raise for 2 hours.

Roll out on floured board. Divide in portions. Cover, let set for 15 minutes. Place on butter-greased baking pans and let raise until         double in bulk. Bake at 350 degrees.

Poppy Seed Mixture

1 1/2 cups ground poppy seed

3/4 cup water

3 cups milk

1 cup sugar

When cool, place in colander; pour boiling water over bolbaky. Cook 1 1/2 cups ground poppy seed in 3/4 cup water for 10 minutes. Boil 3 cups milk; add 1 cup sugar. Pour this over poppy seed to mix. Add bolbaky; mix well.

By St. Stephen Church

Bow Ties

1 pound flour

8 ounces sour cream

2 ounces rum

9 to 12 egg yolks (9 if large, 12 if small)

2 teaspoons vanilla

Beat egg yolks lightly until all yolks are broken. Add remaining ingredients and mix. Remove the dough from the bowl onto a floured board and knead thoroughly, adding just enough flour to keep the dough from sticking to your hands. Roll out very thin as you would for noodles. Cut in thin strips about 2 inches wide and 6 inches long. Slit in center and pull one corner through the hole forming a bow tie. Deep-fry until light in color. Drain on paper towels. After cooled, sprinkle with powdered sugar. Makes about 8 dozen.

By Anna Beblar