Romanian Fried Chicken | Romanian Creamed Chicken | Olga’s Perogy Dough | Anita’s Perogy Dough | Homemade Noodles | Borscht | Nalysnyky | Buckwheat Cabbage Rolls | Ukrainian Patyki | Beet Raita | Coconut Chicken Curry | Mango Lassi (drink) | Mango Chutney | Bannock
Romanian Fried Chicken – Joanne Zatylny
10 lbs. cut up frying chicken
Dry off chicken and remove skin if desired
Mix together in a separate bowl:
1 ¼ cups flour
¼ cups cracker crumbs
¼ cup Lowrey’s seasoning salt (or less)
½ tblsp. Paprika
1/8 tblsp. Poultry seasoning
1 tsp. pepper
Mix together:
2 or 3 eggs well beaten
¾ cup milk
Dip chicken in egg/milk mixture then coat chicken with crumbs.
Fry chicken in hot oil until done and put in roaster in oven to keep warm.
Romanian Creamed Chicken- Joanne Zatylny
1 cut up frying chicken – 3 lbs
3 tbsp. Vegetable oil
1 tsp. Salt
½ tsp. pepper
1 small onion
2 cloves garlic
2 cups water
2 Tbsp flour
1 pint whipping cream
1 small container sour cream
Method:
Fry chicken slowly in oil, add salt and pepper and cook until done and bottom of pan is lightly brown. Remove chicken and add water to the pan and add chopped onion and garlic. Mix whipping cream and sour cream together and flour together and add to chicken broth in pan. Add cooked chicken back to the sauce and simmer for a few minutes more. Serves 4 – 5. Can be served with corn meal.
Olga’s Perogy Dough – Olga Urbanoski
5 Cups Flour ½ Cup Oil (Sunflower Oil works best)
1 Teaspoon Salt1 3/4 Cup Warm Water
Knead well. Let stand covered for one hour before you use it.
Anita’s Perogy Dough – Anita
1/4 Cup Oil
2 Cups Warm Water
Add this to flour making a soft dough. Shape into 3 balls. Cover with plastic wrap & leave it
sit on counter for one hour before making perogies.
Homemade Noodles – Olga Urbanoski
Beat 12 Eggs with ½ Cup Milk
Add flour until dough is very stiff.
Let sit one hour before using.
Cut up with a knife or use a noodle machine.
This is very good in chicken soup or eat with cottage cheese
and sour cream.
Borscht – Olga Urbanoski
Chop fresh beets and boil for 10 minutes. Then add:
Chopped CarrotsDiced Potatoes
Dill Weed Salt & Pepper to Taste
Peas(No Onions or Garlic)
Vinegar to TasteCooked White Beans
Boil some Sweet Cream with Onions and add to the borscht.
Nalysnyky – Cottage Cheese Roll Ups – Donna Moroz
Beat together:
2 Eggs
2 Cups Milk
½ Teaspoon Salt
2 Cups Flour
Some Chopped Dill
Fry as you would pancakes. These are supposed to be very thin.
Mix dill & 1 Egg & 2 Cups of Dry Cottage Cheese.
Put this filling in the pancakes and roll up.
You can layer them in a pan. After they are made, bake them in
a 325 oven for about 45 minutes. Pour fresh cream over them
in the last 15 minutes.
Donna, Vera and I made these for the last family reunion we had. Everyone liked them.
Buckwheat Cabbage Rolls – Olga Urbanoski
In Polish buckwheat is called "Kasha". In the old country they did not grow much wheat or oats. The farmers grew kasha because of its many uses and because it’s has so many vitamins & minerals!
1 Package Buckwheat rinsed with warm water.
Add 2 ½ to 3 Cups Boiling Water to the rinsed Buckwheat.
Be careful not to burn this. Cook on low heat. Just like rice.
(Do not overcook)
Add 2 Cups Mashed Potatoes, 1 Cup Fried Onions, Salt & Pepper.
Roll up with cabbage leaves.
Ukrainian Patyki
– Susan Urbanoski
4 lbs. pork – cubed & marinated overnight in: worchestshire sauce, garlic (the real stuff), dill weed, salt & pepper.
Roll in flour
Dip in Egg (mixture of egg & water that has been beaten)
Roll in cracker crumbs (crushed soda crackers)
Deep fry until browned. Sprinkle with Garlic salt after it has been cooked.
Place deep fried pork in a roaster pan that has been lined with foil – pour water under the bottom aluminum foil. Bake for 2 hours @ 250 degrees with the lid on.
Serve with Susan’s mustard sauce or any other kind of dipping sauce.
Beet Raita – Sheila Urbanoski
1 Small Beet
1 Medium Tub of Natural (unflavoured) Yogurt
Chill a small bowl, big enough for the yogurt.
Place the yogurt in the bowl.
Peel the beet and grate it onto the yogurt.
Use enough beet for it to become thick but still mostly yogurt.
Mix well – the yogurt will become a really bright pink with a nice sweet flavour and the slight
crunchiness of the fresh beet.
Keep in the fridge until just before serving.
Coconut Curry Chicken Breasts
– Christine
I think it was Michael who said if you buy your coconut milk at a Chinese grocery store, it is a lot cheaper.
6 chicken breasts (I use the legs & thighs for this recipe)
1 tbsp. butter plus 1 tbsp. cooking oil
1 medium onion thinly sliced
1 ½ tbsp. curry powder ( Madras – the yellow kind you buy in bulk)
1/3 cup cashews for garnish
3 small jalepeno peppers (cored, seeded & finely chopped)
Salt & Pepper
3 garlic cloves chopped
1 tbsp. fresh ginger
¾ cup chicken stock
1 cup coconut milk
3 tbsp. chopped cilantro
Use a large skillet to fry the chicken that has been seasoned with salt & pepper. Fry the chicken in the butter & oil for at least 15 minutes to brown. Turn chicken over and brown again for at least 15 minutes. Remove chicken from the skillet.
Stir in the onions, garlic, peppers & ginger. Cook until onions are carmalized (nicely browned). Add the curry and sauté for 2 minutes.
Add the chicken stock & stir. Return the chicken to the skillet. Bring to a boil and then reduce heat and simmer for 30 minutes with a lid on the skillet.
Add the coconut milk & simmer. Thicken with cornstarch if not thick enough.
Transfer to a serving dish and garnish with the cashews and cilantro. You serve this with rice.
Mango Lassi (drink) – Sheila
Lassi is a common drink in India, usually it’s either sweet or salted but I like it with mango.
1 Large Tub of Natural (Unflavoured) Yogurt
Fresh Mango, very ripe is best
Peel the mango*(see below).
Slice pieces off the pit, or scrape it if very ripe.
Add one part mango to two parts yogurt.
Blend to a thick milkshake consistency, it should be pretty thin.
Add honey and/or nutmeg if you like.
Usually served as is but can be poured over ice.
If you really can’t get fresh mango, you can use mango juice or puree.
*Hot Tip: keep the mango peels, as you can have a great facial by using the pulp clinging on the peels. Begin by cleaning your skin, then rubbing the mango pulp onto your face, let dry and rinse.
Very astringent but moisturizing and the peels make it easier to put on.
Mango Chutney – Sheila
This is not a jam! It should be served as a side dish to rice and chicken dishes. For this you have to have fresh mangoes.
You can create your own curry spices but I just buy a good "masala".
Masala is just a general term for ‘mixed’, so if you buy a masala powder, you are actually buying different types of a mixture of curry spices. Tikka masala powder is a good medium hot one. Madras is hot. Vindaloo masala is really really hot. There are no ‘not hot’ masalas – what is the point.
You Need:
4 Tablespoons Ghee or Olive Oil
½ Teaspoon Mustard Seeds
1 Finely chopped Medium Onion
2 – 4 Tablespoons Masala Powder
2 – 3 Fresh Mangos, peeled, pitted and chopped into fairly large chunks
1 Teaspoon Aesiotefida Powder (this is hard to find outside of Indian stores, so make it optional
1 Fresh Lime
2 Fingerhot or other hot small peppers (optional)
When cooking this dish, speed, order and high heat are vital.
Use a deep frying pan, medium size and stir all the time.
Masala stains wooden spoons, by the way.
Add oil (or ghee if you can get it – this is what Indian cooks use, it’s a clarified butter).
Heat oil at a fairly high heat with the mustard seeds until they begin to pop.
Quickly toss in 2 Tablespoons Masala and stir into the oil, it should steam and be very pungent.
As soon as the oil is mixed in the masala, toss in the onions and mix into the oil.
Keep the pan hot and the oil moving! You want to sear but not burn the onions.
After just a minute or two – long enough for the onions to be warmed through and to be covered in oil – then sprinkle another tablespoon of masala on top. If you can find aesiotifeda – it’s a powder made from a banyan tree resin and has a very distinctive bitter taste, add it now.
Add the mango and slap a tight fitting lid on right away to trap the steam for a couple of minutes to sear but not burn the mango.
Turn the heat to simmer and let it all soften up. Leave it to simmer, stirring on occasion so that it never burns.
After fifteen minutes of cooking time, quarter a fresh lime and toss it in, making sure it’s coated with the mixture. Toss in the peppers whole, do NOT chop or pierce them! Cooking them whole gives you the flavour but reduces the searing heat.
You want it to cook for about 30 minutes at least so add a little bit of water if it is drying out.
It kind of depends on how ripe your mango is. You want the chutney to be fairly reduced so it’s not runny but not dry either, kind of thick chunky jam.
After the half hour or so, take it off the heat but keep the lid on.
After it cools, put it in the fridge. This is best made a day ahead of time because the flavours will really soak through. Some people leave the limes and peppers in whole, but I take them out before serving, at room temperature or chilled.
Bannock – Brett
Recipe was from his grade 10 Native Studies Class.
2 ½ cups flour
1 heaping tsp. baking powder
1 tbsp. brown sugar
½ tsp salt
2 tbsp. lard (shortening)
Mix with enough water to make a stiff dough.
Make this while your camping and wrap the dough around a stick and bake over an open fire. This was how our native aboriginal people baked.