Ingredients

Dough

• 2 C. flour

• 1 C. warm water

• 1/3 C. vegetable oil

• ½ tsp. salt

 Filling

• 1 kg. apples, peeled & shredded (and strained of liquid)

• 3 Tbsp. sugar (or to taste)

• 1 pkg. vanilla sugar

• 1 Tbsp. cinnamon (or to taste)

• Breadcrumbs, if the apples are still very wet

• ½ C. melted butter (unsalted) OR use vegetable oil

Ingredients

• 1-2 lbs. beef (or other meat), chopped into bite size pieces – note: if using chicken, just cut up into chicken parts)

• 1 small onion, diced

• 3-5 garlic cloves, minced

• 1 tomato, diced

• ½ to 1 C. tomato sauce (per taste)

• 1 Tbsp. parsley, chopped

• 1 Tbsp. black pepper, ground

• 2 tsp. red paprika, ground

• 1 Tbsp. Vegeta

• Salt, to taste (may not need any if using Vegeta)

• 2 Bay leaves

• Water

• Olive oil

• Basil, chopped, to taste

This recipe is for a large crowd - serves 40-60.

Ingredients:

• 8 kg beef (maximum 30% fat)

• 2 kg pork medium lean

• Ask butcher to grind it twice (the meat used at the CCSV February 23 event was purchased from Glenwood meats in Langford)

• 200 grams of salt 

• 5 grams of fresh ground white or black pepper

• 3 garlic heads (smashed, peeled, and boiled in 2 cups of water for about 10 minutes and cooled – do NOT throw out liquid!)

Ingredients

• 1 kg. spinach, washed, drained, stems removed

• ½ C. butter

• 2 Tbsp. flour (sifted)

• 1 C. milk or cream

• Salt

• 2 (or more) garlic cloves, to taste

Ingredients

• 3 C. flour

• 1 Tbsp. baking powder

• 1 tsp. salt

• 1/4 cup butter (melted)

• 1/2 cup sugar (divided between egg whites and egg yolks)

• 3 large eggs (separated)

• 1 C. yogurt

• 1 apple, peeled and grated

• 1 Tbsp. of hard liquor

Ingredients

• Chicken breast fillets, fast-fry pork chops (boneless), pork or beef tenderloin (cut into thin slices)

• ½ C. flour

• ½ C. bread crumbs or Panko

• Or choose gluten-free flour and breadcrumb option

• 2 eggs, beaten (usually sufficient for 8 slices of šnicle)

• Salt

• Pepper

• Vegetable oil

Ingredients

Dough:

• 4 eggs, separated

• 3 C. white pastry flour

• 1 tsp. baking powder

• 1 C. sugar

• 1 pkg. vanilla sugar

• 1 C. vegetable oil

• 1 Tbsp. grated lemon rind 

Filling:

• Dough center crumbs (see method)

• 1 Tbsp. cocoa

• 2 C. apricot or rosehip jam

• 1 Tbsp. rum

• 1-2 Tbsp. milk (or more – see Method)

Ingredients

•  2 sour cabbage heads (about 40 cabbage leaves)

Meat filling:

• 1 kg. ground pork

• 1 kg. ground beef

• 1 package of bacon, chopped (optional)

• 1 small onion

• 2 cloves garlic, chopped or crushed

• 2 eggs, lightly beaten

• 1 C. white rice, rinsed (option: brown rice)

• Salt (to taste)

• Pepper (to taste)

• 2 Tbsp. sweet red paprika

• Smoked meat such as ham or pork ribs

Ingredients

• 3 eggs

• 2 C. whole milk

• 1 C. soda water (e.g., club soda) or other fizzy drink

• ¼ tsp. salt (or ‘sprinkle’)

• 1 Tbsp. vegetable oil (not olive oil)

• 2 C. flour

Ingredients

• 1 small onion (cut in half and each half sliced into fine threads)

• 2-3 garlic cloves, diced

• 3 tomatoes, chopped

• 2 celery ribs, chopped

• 2-3 carrots, chopped

• Bay leaf

• Salt

• Pepper

• Olive oil

• 4 C. water

• 200 gm white fish such as halibut, snapper, cod, sole

• Flat leaf parsley (Italian parsley), chopped

Ingredients

• 2 eggs (at room temperature)

• 4 ounces soft butter (100 g)

• 4 ounces of cream of wheat or polenta (cornmeal)

• Salt to taste

Use one whole chicken or a mix of chicken necks, backs and other parts. I usually buy 2 chickens, save the breasts, and use for another dish.

     OR

1-2 lbs. beef bones or beef short ribs

Cut chicken into pieces and wash in cold water; pat dry.

On a roasting tray, place the chicken pieces. Add 1 small onion, cut in half. Broil the chicken and onion until golden. Remove from oven.