Recipes

Evangelical Church of the Augsburg Confession in the Slovak Republic

Slovakia has a long history as a region in Europe. The cuisine of Slovakia shares many similarities with the cuisines of the Czech Republic, Poland and Hungary, with staple foods being potatoes, cabbage, mushrooms, onions, carrots, bell peppers, pork sausage, wheat and barley. Missionary Claudia Nelson, who has taught English for seven years in Slovakia, says that even though there are similarities, the people of Slovakia are proud of their cultural traditions and celebrate the differences in their cooking. The national dish of Slovakia is Bryndzove Halusky, potato dumplings topped with sheep’s cheese and bacon. A recipe for the dumplings (halusky) is given below. The cheese is known as brinsin in German and bryndza in Hungarian, and it might be possible to find it in a specialty food store.

Christmas Nutrolls Makes 9 medium rolls You might have children help from the point where the dough has risen. Dough: In saucepan, heat to boiling: 1 cup milk 6 heaping tablespoons Crisco 1/2 cup sugar 1 teaspoon salt Remove from heat when it boils and add: 1/2 teaspoon vanilla Set aside to cool to room temperature. Heat in small pan until lukewarm: 1 cup water 1 tablespoon sugar Add: 2 packages dry yeast Remove from heat and set aside. Put into small bowl and beat: 3 large eggs at room temperature Have measured: 7 cups flour, divided into 4 cups + 3 cups Put 4 cups flour in a large bowl or pan (roaster pan works well). Add yeast mixture and cooled milk mixture and mix by hand until flour and liquids are blended. Add beaten eggs and mix in. Next, add remaining 3 cups of flour, kneading in until the dough leaves the hand easily. Cover dough and place in a warm spot to rise and double, about 2 hours. While this is rising, make nut filling. Nut filling: Grind: 4 pounds walnuts (to make 13-1/2 cups ground) Mix in thoroughly: 2 cups sugar Bring to a boil: 1 cup milk 1/2 stick margarine Remove from heat and stir into nut mixture. To assemble for baking: Preheat oven to 325F. Divide risen dough into 9 balls. Roll each ball on floured surface until it is about c-inch thick. Spread nut filling evenly over the entire surface. Be sure to spread to the ends. Roll up like a jelly roll and pinch the ends. Place on a greased cookie sheet, and prick with a fork all over the top and sides. Brush top and sides with a beaten egg. Place in oven for about 25 minutes or until nicely browned. Recipe from "The Heritage Kitchen," produced by WJAC-TV and the Bottle Works Ethnic Center, Johnstown, Penn.

Potato Dumplings Halusky (hah-LOOSH-kee) Serves approximately 8 On Christmas Eve, these dumplings are often eaten at supper with cooked cabbage and onions, or with a cabbage soup. Meatless suppers are a common tradition for the Christmas Eve Vigil. Peel and boil 6 to 8 medium potatoes and drain thoroughly when tender. Rice potatoes through a ricer or masher. Let cool. Mix: 2 beaten eggs 1 teaspoon salt 1-1/2 cups flour Mix with riced potatoes until you have a firm dough that sticks together well. Shape dough into several small, 1-1/2" balls. Spoon dumplings into a large pot of boiling water. Let them boil gently 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels. The dumplings can be served as described above, or as a side dish to sausage or other meat. One other way of serving them is to melt butter in a frying pan and lightly brown them on all sides.