recipe

Many recipes are not limited to just one culture. The following recipes may have come from other cultures or may be similar. However, they have been in our family for generations. Where ever they came from, these recipes can be found in many Kosciuszko/ Wilson County family recipe files.

Kolaches

Dough:

1 T Sugar                                       2 t salt
2 pkg. Yeast                                   2 egg yolks
½ c warm water                             ½ c sugar
2 c milk                                           6-¼ c flour, sifted
½ c plus 2 T shortening

Filling: Large can ready–to-use peach pie filling (other suggestions listed in recipe below).

   Sprinkle 1-tablespoon sugar over yeast and dissolve in lukewarm water. Set aside to rise. Heat milk, add shortening to dissolve. Allow to cool to lukewarm, and then add salt, slightly beaten egg yolks and sugar. Combine milk-egg mixture and yeast mixture. Add flour gradually and work dough by hand or with mixer until glossy. Cover and let rise until doubled in bulk, about an hour. After dough has risen, divide into egg-sized portions with a spoon, and form balls. Place on an oiled baking sheet about an inch apart and butter well (half margarine may be substituted, but some is essential for best flavor). Let rise until light, and then make indentation in each ball of dough for fruit. Fill with favorite fruit. Sprinkle on Popsika Topping.
     Note: Fruits generally used are cooked, sweetened, pureed prunes or apricots, usually spiced mildly with cinnamon or nutmeg. Cottage cheese is also popular for Kolache filling; it is blended with a dash of salt, a hint of sugar, a bit of lemon juice and grated rind.
     Bake in hot oven, 425 degrees, for 15 minutes. Remove from oven and again butter each before removing from pan onto a wire cooling rack.
     Note: You can also mix sugar, cream and butter until dissolved and brush Kolaches with mixture.

Popsika Topping:

1 c sugar ¾ t cinnamon
½ c flour 2 T melted butter

Kielbasa (Sausage)

60 lbs. Pork 1 lb. salt
40 lbs. Deer 2 c pepper
1 garlic pod, minced
* You will also need casings to stuff the sausage into. The casings need to be rinsed in warm water before using them. Be sure to run water through the casings as well.

Grind the pork and deer meat. Add seasonings and mix together with hands. Put the meat mixture into a sausage stuffer. Using the sausage stuffer, stuff the meat into the casings. Make a sausage link about 20” long. Hang links on a stick and smoke in a smokehouse for 2 – 6 hours (depending on how much smoke flavor you like).

Lelitka (type of Head Sausage)

1 Hog Head (cooked and deboned)               garlic
Heart and Kidneys (from the hog)                 salt
Grits (cooked) same amount as meat            pepper
                     Or a little less

Grind cooked meat. Mix the cooked grits and meat together. Add seasonings to taste. Put mixture in a sausage stuffer and stuff in casings just like sausage. Tie the ends with string. Then boil in hot water for 3-4 minutes and let cool.

To cook: Bake in the oven at 400 degrees until brown.
Very good served with honey.

Polish Coffee Cake

5 t yeast (2 pkg) 1 t sugar
½ c warm water

Set aside and let dissolve 10 minutes.

½ c milk                                            ½ t nutmeg
½ c water                                          1 c sugar
2 eggs, well beaten                             3 ½ c flour
3 T Crisco, melted

Add yeast mixture to above ingredients and mix together. Let it rise twice. The dough will be sticky. Pour it on a pan and work with a spatula.

Topping: Top with applesauce or prunes. Sprinkle Popsika Topping over fruit topping.

Popsika Topping: Mix 1 cup flour, 2 T Crisco or butter, ¾ cup sugar, 1 t cinnamon, and crumble together.

Bake until brown at 350 degrees.

Grandma Lyssy's Old Fashioned Tea Cakes

2c. sugar
1c. lard
3 eggs
1c. milk
3 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
flour (enough to handle)

Cream sugar and lard; add eggs. Beat; add milk, baking powder, salt and nutmeg then beat. Add flour. Roll and cut with cookie cutter. Bake 400 degrees in oven until brown.

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