Recipes

Silesian Evangelical Church of the Augsburg Confession

Sweet Dumplings

1 cup tepid milk
pinch of salt
sugar
2 tablespoon heated butter
2 cups flour
1/2 package dry yeast

Pull all ingredients into a bowl and knead it until the dough leaves the wooden spoon easily (or kitchen robot whisk), cover dough and place in a warm spot to rise and double, about 1 to1-1/2 hours. Cut out pieces with a tablespoon and stretch out with fingers, fill in with fruit or marmelade or poppy seed filling or cheese filling. Make dumplings and cook in a salty bowling water 12 minutes (after the first 6 minutes turn them down in the water) or steam in a steam cooker. After getting them out of water, pierce them on the surface with fork so that they do not go flat. Put on a plate, glaze with butter and sprinkle with sugar.

Marinated Beef Tenders

Preparing the meat – (beef, chicken, rabbit) – pack it in a sauce:
4 bigger carrots
2 smaller celeries
2 parsleys
4 pills of allspice
3 bay leaf
pinch of thyme
2-3 tablespoon vinegar
water
salt

Cook the vegetable with spice till half soft (vegetable should not be overcooked). Cool the sauce. Put the meat into the sauce (over night), leave vegetable extra in the fridge.

Next day: Fry the prepared vegetable on onion and butter and add the dripped meat. After a while add the meat sauce and steam till the meat is soft.
Take out the meat, cut up in portions. Mix or pulp the mixed pickles, add sweet cream and 1 tablespoon flour and cook (10 minutes, do not forget to stir with wooden spoon).

Serve with dumplings or rice.