HALLETTSVILLE - Emilie Janek Halata, 96, of Hallettsville, died Saturday, Oct. 30, 2004.
She was born Aug. 17, 1908, in Lavaca County, to the late Frank and Matilda Grieve Janek. She was a member of Sacred Heart Church of Hallettsville.
Survivors: daughter, Gene Marie Bohuslav of Hallettsville; sisters, Anna Schacherl of Shiner, Victoria Lev of Schulenburg, and Bridget Lev of Flatonia; brothers, Emil Janek of Weimar, and Ernest Janek of Schulenburg; five grandchildren; and ten great-grandchildren.
Preceded in death by: sister, Olga Masek; brothers, Louis Janek and Henry Janek; and 1 great-granddaughter.
Visitation will be 12 noon today at Kubena Funeral Home chapel.
A rosary will be 7 p.m. today at the funeral home and 1:30 p.m. Tuesday at Sacred Heart Catholic Church in Hallettsville.
Services will be 2 p.m. Tuesday at the church, the Rev. John Peters officiating.
Burial will be at Praha Catholic Cemetery. Kubena Funeral Home, Hallettsville, 361-798-3271.
GANADO - Theophil "Theo" Andel, 69, of Ganado, died Saturday, Oct. 30, 2004.
He was born Dec. 21, 1934, in East Bernard, to the late Frank Sr. and Wilhemina Landa Andel. He was a self-employed farmer and member of Assumption Catholic Church. He was a U.S. Army veteran of the Korean War, member of Knights of Council No. 3204, KJT No. 71, and American Legion 346 of Ganado.
Survivors: wife; Helen Williams Andel; sons, Steven Andel and William Andel, both of Ganado, Adam Scott Andel of Inez, Matthew Andel of La Porte, and Vincent Andel of Beaumont; brothers, Albert J. Andel of Edna, and George Andel of Weimar; and six grandchildren.
Preceded in death by: son, Charles Andel; sister, Annie Andel Kramr; brothers, Frank Andel Jr., Willie Andel, and Anton Andel.
A rosary will be recited 9:30 a.m. today at Assumption Catholic Church.
Services will be 10 a.m. today at the church, the Rev. Michael Lyons officiating.
Burial will be at Assumption Catholic Cemetery. Ganado Funeral Home, Ganado, 361-771-2120.
Pallbearers: Albert D. Andel, Pat Andel, Michael Andel, Richard Andel, Mark Klasel, and Jerome Kramer.
Honorary pallbearers: All coffee club members of Ganado Feed Store.
I have a copy of the cookbook mentioned below. I think you will be
interested. It contains a copy of a cookbook published in 1902, then
a cookbook originally published sometime in the 19-teens, I think,
then a collection of current recipes from the community.
--- In TexasCzechs@yahoogroups.com, probert420@a... wrote:
> Julie:
>
> There is a cookbook that was published in 2002 that maybe of some
help to
> you. Here is the information:
>
> 100 Years of Cooking With St. Anne (K.J.Z.T.)
> A Collection of Recipes by
> Catholic Family Fraternal of Texas
> Society No. 10
> Fayetteville, Texas
> 1902-2002
>
> If you need more information please email me & I will try to
contact one of
> the officers of the organization.
>
> Hope this helps you,
> Patsy
Greetings to all!
If you ever had a desire to wander to Baylor county to "czech-up" on lost
Czech roots, then allow me to provide a delightful reason! The Sacred
Heart Catholic Church will provide their annual "Old World Dinner" on
Sunday, November 14th from 11:00 a.m. to 1:30 p.m. This most filling
dinner includes turkey, Moravian sausage, dressing, green beans, potatoes,
kolaches, pie, and drinks in the "All-You-Can-Eat" fashion for $8!! The
afternoon dance (2:00-6:00) will be provided by Kozel & Kohut's Czech DJs.
There will be a silent auction as well as a country store at which Moravian
Sausage and Kolaches will be quickly sold!!
Seymour is an easy 2.5 hour drive north west of Fort Worth, 3 hours from
Dallas, and 4.5 hours from Austin!! And the food is worth the drive!!!
Na shledanou!
tim orsak
--------------------------------------------------------------------
mail2web - Check your email from the web at
http://mail2web.com/ .
Hi Jana,
Great info. Any idea if the book is still available?
Rick
On Mon, 01 Nov 2004 16:02:48 -0000 "janapivec" <jesenwei@...>
writes:
>
> It contains a copy of a cookbook published in 1902,
> then a cookbook originally published sometime in
> the 19-teens, I think,
> then a collection of current recipes from the community.
>
> --- In TexasCzechs@yahoogroups.com, probert420@a... wrote:
> > 100 Years of Cooking With St. Anne (K.J.Z.T.)
> > A Collection of Recipes by
> > Catholic Family Fraternal of Texas
> > Society No. 10
> > Fayetteville, Texas
> > 1902-2002
> >
>
________________________________________________________________
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I dunno, Rick, but I can call my mom and dad--They go to Fayetteville
every weekend and would be happy to track them down, I know. If
memory serves, the cookbook has an order form at the back. When I
get home today I will look (I was tempted to say 'czech it out', but
I resisted, didn't I? or did I? :-)
--- In TexasCzechs@yahoogroups.com, richardgarza1@j... wrote:
> Hi Jana,
> Great info. Any idea if the book is still available?
> Rick
> On Mon, 01 Nov 2004 16:02:48 -0000 "janapivec" <jesenwei@m...>
> writes:
> >
> > It contains a copy of a cookbook published in 1902,
> > then a cookbook originally published sometime in
> > the 19-teens, I think,
> > then a collection of current recipes from the community.
> >
> > --- In TexasCzechs@yahoogroups.com, probert420@a... wrote:
> > > 100 Years of Cooking With St. Anne (K.J.Z.T.)
> > > A Collection of Recipes by
> > > Catholic Family Fraternal of Texas
> > > Society No. 10
> > > Fayetteville, Texas
> > > 1902-2002
> > >
> >
>
> ________________________________________________________________
> Speed up your surfing with Juno SpeedBand.
> Now includes pop-up blocker!
> Only $14.95/ month - visit http://www.juno.com/surf to sign up
today!
Again, I have not been following closely - perhaps the KJZT cookbook is available from The Fayette County Record here in La Grange, telephone 979-968-3155. I received one as a gift and it probably was purchased from there or Mrs Louis Polansky, Fayetteville. This is quite a large book.
Also have a cookbook entitled NARODNI DOMACI KUCHARKA CESKO-AMERICKA which is only 36 pages. It is shown that the recipes were translated from the above named identity in the title of the book. I apologize for my ignorance but I don't know the language at all. It states that the recipes were taken from a cookbook owned by Joseph M and Emily Walenta Kovar, Rosenberg, Texas and was published in the year of their marriage. It further refers to the First Annual Czech Fest in Rosenberg, Texas, April 23-25, 1976 and sponsored by The Fort Bend County Historical Museum. I don't know where I got this book. It is possible that I purchased it at that event as I can remember going to an event in Rosenberg about that time. I would be willing to lend this small cookbook for a research project, i. e. send it to the person who is doing the project and ask that it be returned to me upon completion of the project. Bea Rost
Subject: Re: [TexasCzechs] Re: Looking for Cookbooks
Hi Jana, Great info. Any idea if the book is still available? Rick On Mon, 01 Nov 2004 16:02:48 -0000 "janapivec" <jesenwei@...> writes: > > It contains a copy of a cookbook published in 1902, > then a cookbook originally published sometime in > the 19-teens, I think, > then a collection of current recipes from the community. > > --- In TexasCzechs@yahoogroups.com, probert420@a... wrote: > > 100 Years of Cooking With St. Anne (K.J.Z.T.) > > A Collection of Recipes by > > Catholic Family Fraternal of Texas > > Society No. 10 > > Fayetteville, Texas > > 1902-2002 > > >
________________________________________________________________ Speed up your surfing with Juno SpeedBand. Now includes pop-up blocker! Only $14.95/ month - visit http://www.juno.com/surf to sign up today!
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Obituary of Alfonce Cerny
Victoria Advocate Online
2 Nov 2004
Alfonce V. Cerny - EL CAMPO
November 2, 2004
EL CAMPO - Alfonce Victor Cerny, 79, of El Campo, died Monday, Nov. 1, 2004.
He was born Jan. 30, 1925, in Crescent, to the late Anton Jim Sr. and
Frances Baklik Cerny. He was a retired farmer and a member of the VFW and
St. Philip the Apostle Catholic Church.
Survivors: daughter, Shirley Krenek of Wallis; sons, Clarence "Bouncie"
Cerny of Eagle Lake, Larry Cerny and Al Cerny, both of El Campo, and Kenneth
Cerny of Egypt; sisters, Lillian McKee of Wharton, Ella Cervenka and Irene
Lutringer, both of El Campo, and Margie Kutach of West Columbia; brothers,
Anton Cerny Jr. of Sealy and Alvin Cerny of El Campo; 11 grandchildren; two
stepgrandchildren; and three great-grandchildren.
Preceded in death by: wife, Rosie Marie Orsak Cerny.
Visitation will begin 11 a.m. today at Triska Funeral Home chapel.
A rosary will be recited 7:30 p.m. tonight at the funeral home.
Services will be 2 p.m. Wednesday at St. Philip the Apostle Catholic Church,
the Rev. Gary Janak officiating.
Entombment with military honors under the auspices of American Legion Post
251 will be at Holy Cross Memorial Park. Triska Funeral Home, El Campo,
979-543-3681.
Memorials: American Cancer Society, Hospice Support Inc. or El Campo VFW.
Obituary of Filomena Cernoch Klima
Victoria Advocate Online
2 Nov 2004
Filomena C. Klima - DUBINA
November 2, 2004
DUBINA - Filomena "Minnie" Cernoch Klima, 91, of Dubina, died Monday, Nov.
1, 2004.
She was born Dec. 6, 1912, in Dubina, to the late John and Mary Culak
Cernoch.
Survivors: numerous nieces and nephews.
Visitation will begin 4 p.m. today at Hubbard Funeral Home chapel.
A rosary will be recited 7 p.m. tonight at the funeral home.
Services will be 11 am. Wednesday at St. Michael Catholic Church in Weimar.
Burial will be at Sts. Cyril & Methodius Catholic Cemetery in Dubina.
Hubbard Funeral Home, Weimar, 979-725-8561.
Memorials: Sts. Cyril & Methodius Catholic Church Restoration Fund or
Hospice of South Texas.
Obituary of Frank Matejek
Victoria Advocate Online
2 Nov 2004
Frank E. Matejek - WEIMAR
November 2, 2004
WEIMAR - Frank E. Matejek, 88, of Weimar, died Sunday, Oct. 31, 2004.
He was born Feb. 2, 1916, in Sweet Home, to the late Joseph and Christine
Holub Matejek. He was a veteran of World War II and received many medals,
including the American Defense Medal, American Theater Campaign Medal, and
the Asiatic-Pacific Theater Campaign Medal with two Bronze Campaign Stars.
He was retired from American Can Company with 30 years of service and a
member of St. Michael Church in Weimar.
Survivors: wife, Loretta Migl Heinsohn Matejek; stepdaughter, Connie
Pavlicek of Stafford; stepsons, Roland Heinsohn of Clear Lake and Brian
Heinsohn of South Bend; four stepgrandchildren; and three
stepgreat-grandchildren.
Preceded in death by: two sisters; and five brothers.
Visitation will begin at noon today at Kubena Funeral Home chapel.
A rosary will be recited 7 p.m. tonight at the funeral home.
Services will be 9 a.m. Wednesday at Sacred Heart Church in Hallettsville,
the Rev. Brian Heyer officiating.
Burial will be at Sacred Heart Cemetery in Hallettsville. Kubena Funeral
Home, Hallettsville, 361-798-3271.
Obituary of Robert Kocian
Victoria Advocate Online
2 Nov 2004
Robert G. Kocian - MOULTON
November 2, 2004
MOULTON - Robert G. Kocian, 56, of Moulton, died Thursday, Oct. 28, 2004.
He was born Aug. 30, 1948, in Houston, to Ivan Kocian of Houston and the
late Tillie Gast Kocian. He was a teacher and a light industrial worker.
Survivors: father, Ivan Kocian of Houston.
Services were 11 a.m. Monday at Smith Funeral Home chapel, the Rev. Gabriel
Maison officiating.
Burial was at Moulton Catholic Cemetery. Smith Funeral Home, Moulton,
361-596-4631.
If any of you are related to any Horcica's from the Burleson County
area of Texas (or from the Bratrejov area of Moravia), please let me
know very soon. I will be working on a family reunion for this part
of my family.
Thanks,
Jennifer Leazer Klanika
Hi, Rick. My old brain failed me. I have 2 Fayetteville cookbooks, one is the 100 Years of Cooking with St. Anne. It is in a small 3-ring binder, about 250 pages. There are not many Czech recipes.
The second one is the one I was thinking of. It is called Fayetteville Cookbooks: No. I - issued 1921; No. II - Issued 1928; No. III - Issued 1988 (Issued by the Fayetteville Area Heritage Museum). Interestingly the 1921 and 1928 sections have almost no Czech titles for the recipes, but reflect a farming community style of eating. The recipes are typically 3-10 lines with just a few ingredients. The 1988 section has a fair sprinkling of recipes with Czech titles. My aunt, Olga Gully, is listed as the contact person to get copies, but she is in her mid-80's now. I can't get to the Internet right now, but maybe there is a way to contact the Fayetteville Area Heritage Museum. Ditto about posting this message to the TexasCzechs. Feel free to pass this message along--maybe our server is down.
When we came from Germany I was used to dumplings and Sauerbraten or Schweinebraten (pork roast). I still love Goulash with dumplings. In the Czech Republic they seem to think this is a very simple common dish. What a change when the custom in my stepfather's family was oyster soup with crackers at Christmas! I could hardly choke it down....still don't like oysters, but I love those Bavarian dumplings that combine potatoes and bread!
My husband and other family members would rather just have their meat with potatoes. So, now we prepare both.
Isn't it fun to talk about and think about customs and holiday foods?
Illona Morris
in Yukon, OK
I found while doing a yahoo search a Kaderka reunion web site. Its called Kaderka reunion. Ray there is a picture of Norma Kaderka Henderson. I do think her e mail is listed on this site as well. This reunion was held in Circleville, Texas October 11, 2003.
Janet.
Remember: You can alway set your account to Digest Mode for less mail.
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Hi Illona,
Same with our family. Some liked the caraway seeds in the
sauerkraut and some didn't. So there were two flavors on the table. The
gemischte dumplings were my favorite, too! It wouldn't be Sunday dinner
if there weren't any dumplings to go with the roast. It'd be as if the
sky were falling.
Some time back I came across an article in German about typical
Czech foods (see attached). It even starts by calling the CR "Paradise on
Earth." The nice thing is that it gives both the Czech and German name
for the recipe.
The bacon dumplings (Speckknoedel / Spekove knedliky) are also
very tasty. Mmmmmm.
Do you or your mom know the Czech name for Germknödel??? I've
looked and looked to no avail.
Rick
Bellaire, TX
P.S. Are you having fun now that the Aldi store has opened in OK City?
On Tue, 2 Nov 2004 13:53:00 EST Illonam@... writes:
I love those Bavarian dumplings that combine potatoes and bread!
My husband and other family members would rather just have their meat
with potatoes. So, now we prepare both.
Isn't it fun to talk about and think about customs and holiday foods?
Illona Morris
in Yukon, OK
Europa - Kochen ist ein Kulturgut Kulinarisches in den Ländern und Regionen Boehmen
Ein Paradies auf Erden nennen die Böhmen voll Stolz ihr Heimatland mit seinen waldreichen Bergen, seinen Seen und Flusstälern, den Burgen und Schlössern aus vergangenen Jahrhunderten. Das Böhmische Becken liegt, geographisch gesehen, im Zentrum Europas. Wer von der Küche seiner Bewohner spricht, der denkt zuerst an deftige Braten, Bier und Knödel, Knödel, Knödel - manche so leicht wie eine Seifenblase, andere so süss und schwer wie Früchtekuchen. Vielleicht hat das mitunter raue Klima die Lust am Süssen geweckt, für die OBSTKNÖDEL und SCHWARZE SAUCE so charakteristisch sind.
Die Bauern ernten Zuckerrüben, Getreide, Kartoffeln, Obst und Gemüse. Seit dem Mittelalter gibt es den Hopfenanbau und genauso weit reicht die Tradition der böhmischen Biere zurück. Pils und Budweiser - natürlich nur das in Böhmen gebraute - sind die bekanntesten. Aus den fischreichen Flüssen und den südböhmische Zuchtteichen kommen Forellen, Karpfen, Huchen, Hechte und Welse auf den Tisch. In der Saison werden Wildschweine, Feder-, Rot- und Damwild gejagt.
Böhmen war bereits im späten Mittelalter für seine Zuchtkarpfen berühmt. Karpfen wird dort heute noch oft gegessen - besonders an Ostern und Weihnachten. Charakteristisch für ein Essen zu festlichen Gelegenheiten ist die Schwarze Sauce mit ihren vielen Zutaten und ihrer aufwendigen Zubereitung. Ingwer, Nelken, Pfefferkuchen und Mandeln etwa waren einst gesuchte Zutaten und, im Vergleich zu heute, entsprechend teurer. Die Schwarze Sauce, die süss und schwer schmeckt, war und ist kein Alltagsgericht. Sie wird zu gar gezogenem und frittierten Karpfen serviert. Manche backen auch den Karpfen in der Sauce.
Zutaten für 8 Personen Sauce: 1 mittelgrosse, feingehackte Zwiebel, 2 mittelgrosse, feingehackte Karotten, 1 dicke Scheibe feingehackten Knollensellerie, ½ feingehackte Petersilienwurzel, 2 feingehackte Knoblauchzehen, 100 g Butter, 2 Essl. Zucker, 2,5 l Wasser, 1 Tl Salz, 5 Pfefferkörner, 1 Scheibchen frischer Ingwer, ersatzweise 1 Messerspitze gemahlener Ingwer, abgeriebene Schale 1 naturreinen Zitrone, 2 Nelken, 3 Lorbeerblätter, 200 ml Schwarzbier, 200 g Dörrpflaumen, 100 g Rosinen, 100 g geriebener Pfefferkuchen, 200 ml Wasser, 3 Essl. Pflaumenmus, 100 g geschälte, grob zerkleinerte Mandeln, 100 g Walnüsse, 250 ml Birnensirup (Birnendicksaft), ersatzweise Rübensirup Karpfen: 2 Karpfen (je 1,5-2 kg), ausgenommen, geschuppt, den Kopf und Flossen abgetrennt, jeweils in 4 Stücke geschnitten (alle Fischabbfälle aufbewahrt), 1 naturreine Zitrone, 3 Essl. Salz, 10 Pfefferkörner, 1 Lorbeerblatt, 1 Möhre, 1 kleine Zwiebel, 4 l Wasser
Zubereitung der Sauce Zwiebeln, Karotten, Sellerie, Petersilienwurzel, Knoblauch auf kleinster Hitze in der Butter glasig werden lassen. Gelegentlich umrühren. Zucker einrühren, karamellisieren. Wasser, Salz Pfefferkörner, Ingwer, Zitronenschale, Nelken, Lorbeerblätter zugeben und im offenen Topf in etwa 120 Min. auf 1 l einkochen. Abseihen, Gemüse vorsichtig ausdrücken, wegwerfen. Bier, Dörrpflaumen, Rosinen zum Sud geben und 60 Min. im geschlossenen Topf köcheln. Den Pfefferkuchen in 200 ml Wasser unter Rühren erhitzen. Pfefferkuchen, Pflaumenmus, Mandeln, Walnüsse und Birnensirup zu der Sauce geben. 10 Min. kochen, damit sich die Aromen verbinden.
Zubereitung des Karpfen Möhre in Scheiben, Zwiebel in Ringe schneiden. Mit den Karpfenabfällen, 3 Scheiben Zitrone, Salz und Lorbeerblatt im Wasser 20 Min. kochen. Pfefferkörner dazugeben, weitere 10 Min. kochen. Abseihen. Den Fumet wieder aufkochen. Karpfenstücke mit Zitronensaft besprenkeln, in den Fumet legen. Hitze so regulieren, das die Temperatur stets unter dem Siedepunkt bleibt. 10-12 Min. gar ziehen lassen. Herausheben, abtropfen lassen und mit der Schwarzen Sauce übergiessen und servieren - entweder sofort oder auf Zimmertemperatur abgekühlt.
Tipp Zucker beim Karamellisieren ständig beobachten. Er verbrennt leicht und hinterlässt dann einen bitteren Geschmack. Beim Ausnehmen von Karpfen auch die Gallenblase unterhalb der Kehle entfernen. Der Karpfen schmeckt sonst bitter. Einen Karpfen, der sich schwer schuppen lässt, vorher einige Sekunden in kochendes Wasser tauchen. Dann geht es einfacher. Fisch, gleich welcher Art, nie in stark brodelnder Flüssigkeit kochen. Das zarte Fischfleisch wird sonst trocken und zerfällt. Optimal ist das Garziehen bei 80°-85° C. Die Oberfläche bewegt sich dann schon leicht.
Bramborova Polevka Kartoffelsuppe mit Steinpilzen und Kümmel
Bei Blazena Anderlova sehen wir das Talent vieler böhmischer Hausfrauen, aus wenigen einheimischen Zutaten etwas Schmackhaftes zuzubereiten. Wohl deshalb waren im k.u.k. Wien böhmische Köchinnen sehr beliebt, die die Wiener Küche um manche Spezialität bereichert haben.
Zutaten für 8 Personen 500 g mehligkochende, feingewürfelte Kartoffeln, 1 kleine, feingehackte Zwiebel, 1 mittelgrosse, feingehackte Karotte, 1 kleine Scheibe Knollensellerie, feingehackt, 1 sehr grosser frischer oder mehrere kleine Steinpilze, feingehackt (ersatzweise mehrere getrocknete Steinpilze, in heissem Wasser eingeweicht und sehr fein gehackt), Salz, Pfeffer, 1 Essl. Kümmel, 3 Essl. frischer Majoran, ersatzweise 1 Essl. getrockneter Majoran, 1 l Wasser, 1 l Fleischbrühe, 60 g Butter, 60 g Mehl
Zubereitung Gemüse und Pilz mit Wasser, Rinderbrühe, wenig Salz und Pfeffer in einen Topf geben. Kümmel zerstossen, Majoran zerreiben. Zugeben, 60 Min. köcheln. Butter in einem Topf zerlassen, Mehl einrühren, 1 Min. rühren. Nicht braun werden lassen. Etwas heisse Suppe unter ständigem Rühren zur Mehlschwitze geben, dann alles zurück zur Suppe. Dabei gut rühren, damit sie keine Klümpchen bilden. 30 Min. köcheln. Mit Salz, Pfeffer, evtl. etwas Kümmel abschmecken. Bei Verwendung von Trockenpilzen jetzt das Einweichwasser zugeben.
Tipp Das Einweichwasser von Trockenpilzen mitverwenden. Je nach Herkunft haften an Trockenpilzen noch Reste von Tannennadeln, sehr kleine Steinchen u.ä. Nach dem Einweichen die Pilze genau untersuchen. Einweichwasser durch ein Haarsieb zugiessen. Abschmecken mit Kräutern kurz vor dem Servieren intensiviert das Kräuteraroma.
Svcickova Z Jelena S Bilou Omackou Hirschlende mit heller Sahnesauce
Der Böhmerwald ist seit langem für seinen Wildreichtum berühmt. Auf der böhmischen Speisekarte nehmen deftige Wildgerichte einen wichtigen Platz ein. Sie werden mit sehr viel Sauce serviert - mehr jedenfalls als in Deutschland oder Frankreich üblich ist. Nur so schmeckt die traditionelle Beilage, Böhmische Hefeteigknödel, richtig gut.
Zutaten für 4 Personen 1 kg Junghirsch-Lende, 1 l Vollmilch, 3 mittelgrosse, feingehackte Zwiebeln, 100 g Schweineschmalz, 4 mittelgrosse, sehr fein gehackte Karotten, 2 mittelgrosse sehr fein gehackte Petersilienwurzeln, 1 kleine, sehr fein gehackte Sellerieknolle, Salz, Pfeffer, drei Lorbeerblätter, 500 ml kochendes Wasser, 500 ml süsse Sahne, 50 ml süsse Sahne zum Verzieren, 100 g Preiselbeeren
Zubereitung Das Lendenstück zwei bis drei Tage in der Milch marinieren. Herausnehmen, trockentupfen. Den Ofen auf 180° C (Umluft 170° C) vorheizen. In einem Topf, der etwas grösser ist als die Lende, die Zwiebeln in heissem Schmalz anschwitzen, bis sie glasig sind. Fleisch und restliches Gemüse auf das Zwiebelbett legen. Salz, grob gemahlenen Pfeffer, Lorbeer und kochendes Wasser zugeben. Die Lende sollte etwa zur Hälfte im Wasser liegen. Topf schliessen. Etwa 90 Min. im Ofen schmoren. Zweimal wenden. Braten herausnehmen, in Alufolie und ein Tuch wickeln, warm stellen - z.B. in den abgeschalteten, geöffneten Ofen. Sauce durch ein Sieb passieren, Sahne einrühren. Mit weiterer Sahne verdünnen bzw. Einkochen bis zur gewünschten Konsistenz. Abschmecken. Fleisch in dünne Scheiben schneiden, mit Sahnehäubchen und Preiselbeerkompott verzieren. Dazu böhmische Knödel.
Tipp Zarte Stücke wie die Hirschlende sollten schonend geschmort werden.
Kynute Knedliky Böhmische Knödel aus Hefeteig
Böhmen und Knödel - das eine ist ohne das andere nicht denkbar. Ob Kartoffeln, Semmeln, Quark oder Griess, ob mit Fleisch, Leber oder Speck - fast alles kann zu Knödeln verarbeitet werden. Mal sind sie ein aufwendiges Hauptgericht, mal nur schlichte Beilage - wie Ruzena Bartlovas Hefeteigrollen, die man in Scheiben teilt. Solche Knödel-Laibe sind in Böhmen so alltäglich, dass sie überall fertig zu kaufen sind.
Zubereitung Hefe in eine Tasse bröckeln, mit der Milch verrühren. Abgedeckt 15 Min. stehen lassen, bis die Hefe Blasen wirft. Mit Mehl, Eiern, Salz zu einem festen, glatten, glänzenden Teig kneten. Evtl. etwas mehr Mehl dazugeben. Abdecken, 60 Min. gehen lassen. Teilen, zwei Rollen formen. In kochendes Salzwasser geben. Im offenen Topf 15 Min. ziehen lassen. Herausnehmen. Sofort mit einem Bindfaden 3 cm dicke Scheiben abtrennen und servieren.
Tipp Scheiben immer mit einem Bindfaden abtrennen. Knödel/Klösse immer aufreissen. Nur so nimmt die Oberfläche besonders viel Sauce auf.
Svestkové Knedliky Obstknödel mit Pflaumenfüllung
Obstknödel sind eine Spezialität der Küche in Böhmen, Österreich aber auch Bayern. Pflaumen (Zwetschgen) und Aprikosen, die in Österreich auch Marillen heissen, sind die beliebtesten Füllungen. Kirschen, Mirabellen, Reineklauden sind auch geeignet, Pfirsiche und Nektarinen allerdings sind zu gross. Die Früchte werden in einen Kartoffel-Mehl-Teig wie hier eingehüllt, aber auch in Strudel-, Brand-, Griess- oder Quarkteige. Der Kern kann auch durch eine süsse, geschälte Mandel ersetzt werden. Das ist besonders raffiniert. Als Hauptspeise rechnet man zwei bis drei Knödel pro Person, als Nachspeise einen Knödel.
Zutaten für 12 Pflaumenknödel Knödelteig: 900 g mehlig-kochende Kartoffeln, 300 g Mehl, 1 Tl Salz, 2 Eier, 3 Essl. Milch, Füllung: 12 Pflaumen, 12 Stück Würfelzucker Fertigstellung: 250 g frischer Quark, sehr gut abgetropft und zerbröselt, oder 125 g zerlassene Butter oder 250 ml süsse Sahne
Zubereitung Kartoffeln kochen, sofort pellen. Abgekühlte Kartoffeln reiben oder durchdrücken. Mit Mehl, Eiern, Salz und Milch zu einem festen Teig verkneten. Evtl. etwas mehr Mehl zugeben, damit der Teig fest wird. Zur Rolle formen, in 12 Scheiben schneiden. Die Pflaumen entkernen, Kern durch Würfelzucker ersetzen. Hände bemehlen. Pflaumen auf Teigscheiben setzen. Teig vorsichtig an den Seiten hochdrücken und Obstknödel gut verschliessen. Im offenen Topf in leicht gesalzenem Wasser etwa 8 bis 10 Min. ziehen lassen (Aprikosenknödel 10-15 Min.). Die Knödel sind gar, wenn sie oben schwimmen. Knödel bei Tisch aufreissen, und mit zerbröseltem Quark und Butter, nur der Butter oder flüssiger Sahne servieren.
Tipp Nur mehlig-kochende Kartoffeln verwenden. Junge Kartoffeln sind meist festkochend und daher nicht geeignet. Knödel/Klösse entweder mit bemehlten oder mit angefeuchteten Händen formen. Gibt das Rezept nichts vor, probieren sie die beste Methode aus. Knödel/Klösse in einem weiten, offenen Topf bei schwach siedendem Wasser gar ziehen. Knödel/Klösse quellen beim Garen etwas auf. Nicht zu viele in den Topf tun.
Buchty Hefeteigtaschen mit Pflaumenmus
Buchteln sind eine weitere Spezialität des Länderdreiecks Böhmen-Bayern-Österreich. In manchen Gegenden heissen sie Wuchteln. Sie werden auch mit Aprikosenkonfitüre oder Mohn gefüllt. Blazenas Buchteln schmecken ganz frisch am besten.
Zutaten für 16 Buchteln Hefeteig: 20 g Hefe (1/2 Hefewürfel), 60 g Zucker, 350 g Mehl, 200 ml lauwarme Milch, 80 g zerlassene Butter, 2 Eigelb, 1 gehäuften Essl. Vanillezucker, abgeriebene Schale 1 naturreinen Zitrone, 1 Prise Salz Füllung: 300 g Pflaumenmus Fertigstellung: 20 g Butter für das Blech, 50 g zerlassene Butter zum Bestreichen, 50 g Puderzucker
Zubereitung Hefe mit einer Prise Zucker in eine Tasse bröckeln, 100 ml lauwarme Milch zugiessen, umrühren, mit 50-100 g Mehl zu einem Vorteig verrühren. Abgedeckt etwa 30-45 Min. gehen lassen, bis der Vorteig Blasen wirft. Eigelbe, zerlassener Butter und restliche Milch verquirlen. Den Vorteig mit dieser Mischung, dem Restmehl, dem Zucker, Vanillezucker, Zitronenschale und Salz kneten, bis der Teig glatt und glänzend ist. Nochmals 60 Min. gehen lassen. Den Ofen auf 230° C (Umluft 220° C) vorheizen. Teig zur Rolle formen, Scheiben abschneiden. Pflaumenmus mit dem Spritzbeutel oder einem Löffel darauf geben, Buchteln verschliessen, mit der Nahtstelle nach unten auf ein gebuttertes Blech setzen, mit Butter bepinseln und 20 Min. backen, bis ein hineingestochenes Holzstäbchen sauber wieder herauskommt. Mit Puderzucker bestreuen.
Tipp Zu dünnflüssiges Pflaumenmus oder Aprikosenkonfitüre kann durch Kochen eingedickt werden. Vor Weiterverwendung abkühlen lassen. Trockenhefe verwenden. Sie geht (fast) immer und schmeckt genauso gut wie frische Hefe. Ein Vorteig ist dann nicht notwendig. Die Flüssigkeit zum Ansetzen der Hefe darf nicht zu warm sein, sonst wird die Hefe abgetötet. Ideal sind 30-40°C.
Topinky Geröstete Graubrotscheibe
Brot, geröstet und gewürzt - eine Zwischenmahlzeit aus Zutaten, die in jedem Haus vorhanden sind. Landestypisch sind Brot und Bratfett und damit der Geschmack: Graubrot und Schmalz in Böhmen, helles Brot und Olivenöl in Italien, wo die ursprünglich über Holzkohle geröstete Bruschetta herkommt. Topinky sind das böhmische Pendant zur Urform dieser italienischen Spezialität, die sich durch Tomaten und Anschovis, Spargel und Prosciutto vom bäuerlichen Imbiss zur raffinierten Kreation entwickelt hat. Also, seien Sie bei den Topinky ruhig mal kreativ!
Zutaten für 1 Person 2 Essl. Schweineschmalz, ersatzweise Pflanzenöl, 2 Graubrotscheiben, Salz, Pfeffer, 1 Knoblauchzehe
Zubereitung Schmalz erhitzen und schwach salzen. Brotscheiben auf beiden Seiten anrösten. Noch heiss mit Knoblauch einreiben, nach Geschmack nachsalzen und pfeffern. Heiss essen.
Julie,
I have a cookbook titled Memorial Book and Recipes, Czech Catholic
Home for the Aged, Inc.. It was originally published in 1957. I
have my mother's torn and tattered, soiled copy from that date. The
cookbook was reprinted just recently and I also have a "new" copy.
It was available to buy at Novak's Meat Market in El Campo, Texas
for about $10 about a year ago. It may also be available from the
Czech Catholic Home, Route 3, El Campo, Texas 77437. You said that
you were interested in cookbooks published by church groups. Well,
this cookbook is unique. It has recipes that are current to the
50's but also kolachy recipes, head sausage recipes, poppy seed
cake, spiced tongue, goulash, liver-onion patties, dumplings, egg
noodles, sweet chips, bunches of cookies, and houska to mention only
some of them. The contributor of each recipe is listed and reads as
a list of Czech names.
The hints for kitchen, laundry, sewing, etc are fun to read. For
example: a laundry hint: "Sprinkle clothes right on the line if
you have a garden hose (turn on spray). Roll clothes as you take
them down." It contains ads from businesses of the era from all
over Czech Texas and the whole thing is a great reflection of the
culture of the times. Lots of pictures of churches and people. A
few pictures are very old.
Elaine Naiser Hicks
--- In TexasCzechs@yahoogroups.com, "musicgoddess1981"
<bigmainka@h...> wrote:
>
> Hi!
> I am a graduate student of Czech heritage attending the University
> of Northern Colorado. I am orginally from Texas and am interested
> in writing my thesis on Czech American cookbooks, specificly those
> from Texas. I am mostly trying to find cookbooks from the mid to
> late 19th century and early 20th century, with an emphasis on
those
> published by Czech societies and church groups. If anyone has
> cookbooks or information on cookbooks like these please contact me
> either by posing to this group or by e-mailing me at
> bigmainka@h... Thanks for you help.
>
> Julie Mainka
> Greeley, CO
Hi Elaine -
I was reading your e-mail like you had sent it to me, then
realized it was to another Julie. And on top of that, you
mentioned the Novak Meat Market in El Campo - they were my mom's
cousins! Mom was a Korenek from Dubina. I have never been to the
meat market, need to make a trip out there one day. Where are you
originally from? I grew up in Ammannsville.
Have a good day - love the cooler weather!
Julie Herzik Matus
Julie & Wes Matus
Spring, TX
Researching:
Herzik, Korenek, Toman, Dybala,
Matus, Kubala, Grossman, Krenek
---------- Original Message ----------------------------------
From: "hicks_jb" <jhicks5@...>
Reply-To: TexasCzechs@yahoogroups.com
Date: Wed, 03 Nov 2004 04:21:44 -0000
>
><html><body>
>
>
><tt>
><BR>
>Julie, <BR>
><BR>
>I have a cookbook titled Memorial Book and Recipes, Czech
Catholic <BR>
>Home for the Aged, Inc.. It was originally published in 1957. I
<BR>
>have my mother's torn and tattered, soiled copy from that date.
The <BR>
>cookbook was reprinted just recently and I also have a "new"
copy. <BR>
>It was available to buy at Novak's Meat Market in El Campo, Texas
<BR>
>for about $10 about a year ago. It may also be available from
the <BR>
>Czech Catholic Home, Route 3, El Campo, Texas 77437. You said
that <BR>
>you were interested in cookbooks published by church groups.
Well, <BR>
>this cookbook is unique. It has recipes that are current to the
<BR>
>50's but also kolachy recipes, head sausage recipes, poppy seed
<BR>
>cake, spiced tongue, goulash, liver-onion patties, dumplings, egg
<BR>
>noodles, sweet chips, bunches of cookies, and houska to mention
only <BR>
>some of them. The contributor of each recipe is listed and reads
as <BR>
>a list of Czech names. <BR>
><BR>
>The hints for kitchen, laundry, sewing, etc are fun to read. For
<BR>
>example: a laundry hint: "Sprinkle clothes right on the line if
<BR>
>you have a garden hose (turn on spray). Roll clothes as you take
<BR>
>them down." It contains ads from businesses of the era from all
<BR>
>over Czech Texas and the whole thing is a great reflection of the
<BR>
>culture of the times. Lots of pictures of churches and people.
A <BR>
>few pictures are very old. <BR>
><BR>
>Elaine Naiser Hicks <BR>
><BR>
>--- In TexasCzechs@yahoogroups.com, "musicgoddess1981" <BR>
><bigmainka@h...> wrote:<BR>
>> <BR>
>> Hi!<BR>
>> I am a graduate student of Czech heritage attending the
University <BR>
>> of Northern Colorado. I am orginally from Texas and am
interested <BR>
>> in writing my thesis on Czech American cookbooks, specificly
those <BR>
>> from Texas. I am mostly trying to find cookbooks from the mid
to <BR>
>> late 19th century and early 20th century, with an emphasis on
<BR>
>those <BR>
>> published by Czech societies and church groups. If anyone has
<BR>
>> cookbooks or information on cookbooks like these please contact
me <BR>
>> either by posing to this group or by e-mailing me at <BR>
>> bigmainka@h... Thanks for you help.<BR>
>> <BR>
>> Julie Mainka<BR>
>> Greeley, CO<BR>
><BR>
><BR>
><BR>
></tt>
>
><br><br>
><tt>
>Remember: You can alway set your account to Digest Mode for less
mail.<BR>
><BR>
></tt>
><br><br>
>
><br>
>
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________________________________________________________________
Sent via the EV1 webmail system at mail.ev1.net
In North Hollwood Ca. after receving Hundreds of applications from
all over the country . 8 ladys were picked to go to Ca. and meet Ali
Afshar of Easy Street Motorsports. The all expenses paid trip to Los
Angeles and attended the final round of the 2004 NHRA Sports Compact
Drag Racing where they made passes in Subaru vechicles between rounds
of competition. The winner will be the next driver of the record-
breaking Subaru/SPT/ESX WRX for the 2005 season. They will recive
$40,000 salarey and represent the team at Subaru dealer promotions
and media events. There ages were 27,31,33,30,24 and 18. And I am
happy to tell you that Julie Stepan age 18 who has been racing for 9
years as a junior dragster and later in Super Comp (8.04 @ 163 mph)
in a camaro (10.80 @120) in her first year in dragster finished in
the top 10 Dividional Championship, She had the fastest rection time
of all the ladys when they made there exhibition passes with a .34
and fastest ET 13.14.
Julie Stepan is winner of the Subaru "Maximum Velocity" Femal Driver
Search for 2005
I think you have the wrong person. My name is Emily.
Julie Matus <juwemat@...> wrote:
Hi Elaine -
I was reading your e-mail like you had sent it to me, then realized it was to another Julie. And on top of that, you mentioned the Novak Meat Market in El Campo - they were my mom's cousins! Mom was a Korenek from Dubina. I have never been to the meat market, need to make a trip out there one day. Where are you originally from? I grew up in Ammannsville.
>noodles, sweet chips,
bunches of cookies, and houska to mention only
>some of them. The contributor of each recipe is listed and reads as
>a list of Czech names.
>
>The hints for kitchen, laundry, sewing, etc are fun to read. For
>example: a laundry hint: "Sprinkle clothes right on the line if
>you have a garden hose (turn on spray). Roll clothes as you take
>them down." It contains ads from businesses of the era from all
>over Czech Texas and the whole thing is a great reflection of the
>culture of the times. Lots of pictures of churches and people. A
>few pictures are very old.
>
>Elaine Naiser Hicks
>
>--- In TexasCzechs@yahoogroups.com, "musicgoddess1981"
> wrote:
>>
>> Hi!
>> I am a graduate
student of Czech heritage attending the University
>> of Northern Colorado. I am orginally from Texas and am interested
>> in writing my thesis on Czech American cookbooks, specificly those
>> from Texas. I am mostly trying to find cookbooks from the mid to
>> late 19th century and early 20th century, with an emphasis on
>those
>> published by Czech societies and church groups. If anyone has
>> cookbooks or information on cookbooks like these please contact me
>> either by posing to this group or by e-mailing me at
>> bigmainka@h... Thanks for you help.
>>
>> Julie Mainka
>> Greeley, CO
>
>
>
> > >
> >Remember: You can alway set your account to Digest Mode for less
mail.
>
> >
> >
> > > > > > > > > > > > >
________________________________________________________________ Sent via the EV1 webmail system at mail.ev1.net
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