| Idrijski zlikrofi
From Slovenia Ingredients: Paste: 1/2 kg flour 3 yolks 1 dl milk 5 dag oil Stuffing: 1 kg cooked and squeezed potatoes 5 dag dripping or minced lard 3 eggs crumbs pepper parsley cinnamon marjoram Instructions: Make a paste from the flour, the yolks and the milk, that is softer than noodle paste. From the paste make a small loaf and leave it for about 1/2 hour. Then roll it out into tenuous right-angled botches. Slice it in appropriate size and cover the angles with the white of the egg. Squeeze the paste at the botches and get we ``ears``. Turn the ¾likrof over, angles are at the bottom, make a hollow above but don`t scrape the paste. Cook the ¾linkrofs in salted boiling water. If we salt the stuffing we must be careful with salting the boiling water. Cook them slowly for about 10-15 minutes. When they are cooked strain them carefully, put them into a bowl and lard them with hot oil or lard. Stuffing: Mix the squeezed and warm potatoes with lard, yolks, crumbs, pepper, cinnamon, minced parsley and marjoram. Mix all the ingredients into a mixture; from the mixture make little heaps and put them on the paste. |
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Information Contact: Patti Weeg, Title 1 Computer Teacher, Delmar El. School, Delmar, Maryland, USA. Home Page: http://www.globalclassroom.org
KIDPROJ WWW Contacts: Grant Dougalland Diane Smith
Last modified 10th November, 1997