Polish Easter barscht

2 links Polish sausage
2 qts. water
1/4 c. flour
16 oz. container sour cream
8 oz. jar prepared horseradish
1/4 c. vinegar
2 to 3 T. sugar
6 to 8 hard-boiled eggs, sliced
salt and pepper to taste

Simmer sausage in enough lightly boiling water (2 quarts) to cover generously for 30 to 40 minutes. Remove sausage; cool stock in refrigerator. Skim hardened fat from stock and discard.

Mix small portion of stock with flour to dissolve. Add sour cream; mix well. Add this mixture to rest of stock. Add horseradish; mix well. Bring entire stock to near boil, stirring frequently to a thickened mixture. Add vinegar and sugar to desried sweet-sour taste. Add sliced thin disks of sausage to hot soup. Add sliced eggs; stir gently. Add salt and pepper to taste. If soup is too thick, add a little boiled water to thin mixture. Serve in bowls and add pulled rye bread croutons on top. Enjoy!

Source: St. Juliana's Parish, Chicago, "What's Cookin' II at St. Juliana" (1996); recipe by Jean Mas.

Mashed potato pancakes

1 C. leftover mashed potatoes
1 C. milk
2 t. baking powder
2 eggs (separated)
1 C. sifted flour
1/2 t. salt

Add egg yolks and milk to mashed potatoes; beat until smooth. Sift dry ingredients together and stir into potato mixture. Beat egg whites until stiff and fold carefully into batter. Fry on lightly greased griddle or frying pan, turning to brown on both sides. Serve with leftover gravy and meat.

Source: Holy Spirit Church Council of Catholic Women (location unclear), "Their Favorite Recipes" (revised edition, 1989); recipe by Mrs. Florian Burger.

Cinnamon doughnut holes

1 cup complete buttermilk pancake mix
1 tbsp. sugar
1 tbsp. vanilla
1/2 cup milk
1/4 cup sugar
1 tsp. cinnamon

Heat oil before making batter, fry at once. combine pancake mix, sugar, vanilla and milk, stirring until blended. Drop rounded half-teaspoons into hot fat, 375 degrees, frying 4-6 balls at a time. Fry until brown and drain on paper towels. Roll warm doughnut balls in mixture of sugar and cinnamon. For large amounts, mix and fry consecutive batches. Do not double the recipe; the longer the batter stands, the more leavening power it loses.

Yield: 24-30

Source: Child Health Association of Sewickley, Inc., "Three Rivers Cookbook II" (3rd printing, November 1981); recipe by Mrs. Charles Dithrich.

Passover lasagna

2 eggs
1 lb. cottage cheese, small curd
Salt and pepper
Garlic (optional)
1/2 lb. shredded mozzarella cheese
3-4 whole matzos
8 oz. tomato sauce

Beat eggs and mix with cottage cheese and seasonings. Wet each whole matzo until moist, not soggy. Spread a little tomato sauce on the bottom of an 8" square pan. Layer the following ingredients until finished, ending with the sauce and mozzarella: matzo, cottage cheese mixture, sauce, mozzarella. Bake 45 to 50 minutes at 350 degrees; then let stand 5 to 10 minutes before cutting into squares. Serves 2-4.

Source: FarAcres Chapter of Women's American ORT, "Potpourri: A Taste and Tell Cookbook" (March 1979); recipe by Melanie Karsen.

Spamikopita

20 oz. spinach, cooked and chopped
1 (12 oz.) can Spam, chopped
5 oz. goat cheese
1 tsp. pepper
1/4 c. butter, melted
16 phyllo sheets
6 oz. cashews, roasated and chopped

Combine spinach, Spam, cheese, and pepper in processor. Process until combined. Cut phyllo into 1/4 sheets. Brush with melted butter. Sprinkle with chopped cashews. Place 1 to 2 teaspoonfuls of Spam mixture on 1/4 phyllo sheet. Fold into triangles; brush with butter. Bake 8 to 10 minutes in 400 degree oven. Serve warm.

Source: "The Fair's Fare, 2000 Edition: Prize-Winning Recipes from the Del Mar Fair" (2000); recipe by Stephen Pfingst, Del Mar, Calif.

French breakfast puffs

Mix together:
1/3 cup butter
1/2 cup sugar
1 egg

Then add:
1-1/2 cups flour
1/2 t. salt
1/2 cup milk
1-1/2 t. baking powder
1/2 t. vanilla

Fill tins 2/3 full. Bake at 350 degrees for 20-25 minutes. Melt 5 T butter and dip puffs in butter. Then roll in 1/4 cup sugar mixed with 1/3 t. cinnamon.

Source: Evergreen Park (Ill.) Home Economics Club (no date given).

Cenci fritti (Fried rags)

"Tuscan St. Joseph's Day treat."

4 eggs, beaten well
1 c. sugar
1 T. vanilla
zest from 1 lemon
1/2 c. brandy or white wine
1-1/2 c. butter, melted and cooled to room temperature
about 4 c. flour

Mix all ingredients, except flour. Star adding flour; do not add too much flour or the dough will become hard and heavy. Turn onto floured surface; knead until smooth. This should not take too long. Try to handle as little as possible. roll out part of dough to about 1/3-inch thick. Cut with pizza cutter into rectangles about 1 x 1-1/2 inches. Cut dough in different sizes to resemble "little pieces of rags."

In skillet, heat lowfat oil. Place dough pieces in hot oil. the dough cooks quickly. When it turns light brown, turn and remove quickly. Drain on paper towels. Do not brown or they will have a bitter taste. Sprinkle with powdered sugar and enjoy!

Source: St. Juliana's Parish, Chicago, "What's Cookin' II at St. Juliana" (1996); recipe by Diana Laske.