Meats

My white lamb, I'm sorry for your head,
But on St. George's Day
I must celebrate a feast!

CHevapccichi

Mix 2 lbs. lean veal and beef which have been ground together with 1 t black pepper and 1 T salt. Mix thoroughly. Dip fingers in cold salted water and then shape some of the meat into finger length shapes or like small sausage-links. Place meat on a fine wire grill and grill over hot coals, turning once. Or, broil in oven about 10 min. until nicely browned. Serve with finely minced green onions or ajvar.

Bread Meat Patties

Mix ground beef with finely chopped onion, salt and pepper, and 1 egg. Mix thoroughly. Shape into patties, dip into crumbsand and fry in hot fat. Fry until brown on both sides.

Browned Beef

3 lbs. lean beef

6 onions

4 cloves garlic

20 peppercorns

2 bay leaves

2 T salt

1 c vinegar

Steamed Lamb With Cabbage

3 lbs. of your favorite cut of lamb

1 head of cabbage

3 large carrots

3 medium potatoes

1 medium onion

2 long hot peppers

2 T lard or drippings

Roast Suckling Pig

The pig should weigh about 16 lbs. Wash it thoroughly and drain. Salt it inside and outside generously. Cut slits under the shoulders and on the thighs. Put 1 t salt and a cut piece of garlic in each slit. Put 6 cloves of garlic and 1 T salt in a clean cloth. Pound this slightly with a hammer. Rub cloth over pig inside and outside. Put 1/2 loaf of unsliced bread inside of pig. In the largest roasting pan, place 2 short pieces of clean board ( so the roast won't stick to bottom of pan). Cover top of pig with foil of heavy parchment paper. Place shiny apple in the mouth. Bake at 350 for 5 to 6 hrs. basting with oil or beer once or twice. It is done when no pink juice runs when pierced with fork. Remove bread and dispose of it. Serve hot or cold. If apples becomes soft after baking, replace with a fresh one.

Vegetables Stew With Pork

1-1/2 lbs. pork butt (chopped)

7 large onions

6 large green peppers

1/2 t black peppers

10 medium tomatoes

1 T salt

3 T shortening

Pork-and-paprika stew

This is a specialty from the Serbian town of Leskovac. You can eat this dish anywhere, from fine restaurants to truck stops. (The name of the dish is pronounced MOOCH-kah-leet-sa.)

• 4 tablespoons butter or margarine
• 4 tablespoons vegetable oil
• 2 pounds boneless pork, thinly sliced and cut into long strips about 1/2 inch wide
• 3 medium onion, cut crosswise thinly and separated into rings
• 2 tablespoons flour
• 3 tablespoons hot paprika powder
• 1 green bell pepper, seeds removed, cut lengthwise into strips
• 1 red bell pepper, seeds removed, cut lengthwise into strips
• 1 yellow bell pepper, seeds removed, cut lengthwise into strips
• 2-3 Serranos fresh or canned, cut crosswise into small rings
• 1 cup beef stock
• 3 tablespoons tomato pasta
• 2-3 large garlic cloves, minced
• 1 teaspoon salt
• 1 bay leaf

Heat 2 tablespoons of butter and 2 tablespoons of oil together in a large pot. When the oil is very hot, add the pork in batches and brown on all sides, about 5 minutes. Remove pork.

Add the remaining butter and oil to the drippings in the pan. When hot, add the onions and cook them over medium heat, stirring constantly, until they are soft and golden colored. Sprinkle the flour and paprika powder over the onions and cook for 2 minutes longer, stirring constantly. Reduce the heat and add the pork and the sliced peppers, beef stock, tomato paste, minced garlic, salt, and bay leaf. Stir to mix well. (There will seem to be not enough liquid in the mixture, but don't panic and add more stock. As the paprika cooks, it will release plenty of moisture.) Increase the heat to bring the mixture to a boil. Then reduce heat to low, cover the pot, and let the muchkalica simmer for 1 to 1 1/2 hours. Stir the mixture occasionally.

Serve muchkalica with white rice, a green salad, a side dish of thick Bulgarian - type yogurt, and hot cornbread - all washed down with cold beer or a strong red wine. Yield: 6 servings

Stuffed Grape Leaves

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• 1 lb. beef and pork, ground together
• 2 onions
• 1 egg
• 1 t salt
• 1/2 t pepper
• 1/4 c rice
• washed grape leaves

Roasted Veal Breast

Take 1 meaty veal breast. Rub it with a cut clove of garlic. Season with pepper, salt and paprika. Place in shallow roasting pan. Place 4 onions, peeled and cut in half around the roast. Pour in 2c water. Bake at 400 for 1/2hr. Turn heat to 350 and bake another hour, or until is tender. Remove meat and onions. Place baking pan over low heat on top stove. In a cup put 2T flour and 4T water. Blend paste until smooth. Heat gravy loosening brown bits in pan. Add more water if necessery. Pour in paste and stir quickly making gravy thicker and smooth. Season to taste. Serve with veal.

Chicken liver omlet

Chop a medium size onion. Saute in hot grease or butter until soft. Add chicken livers which havebeen cut up in small pieces. Fry until cooked through, but not too long. Season 1/2 t salt, 1/4 t pepper and 1t paprika. Cook on low flame about 5 min. longer. Beat 3 eggs slightly with 1T milk. In a hot greased ftying pan pour in the eggs. Spread 4T of liver filling onto eggs. Fold over making omlet when brown on one side. Let cook a few min. longer. Slide onto plate and serve immediately.

Musaka

Peel and slice an aggplant in 1/2 in. pieces. Salt and let stand 20 min. Drain. Dip pieces in flour and fry in hot oil. Meanwhile, cook 1/2 c rice in 1 1/2 t salt. In same skillet in which eggplant was fried, add 2 chopped onions. Fry until soft. Add 1 lb. ground beef and pork mixed. season. Put one layer of eggplant in a baking dish. Then spoon a layer of rice, then a layer of meat mixture. Repeat in this way until dish is almost filled. Then make a custard by beating 3 eggs with 1/2 c milk, salt annd pepper. Pour this over mixture and bake about 45 min. in a 325 oven or until custard is set.

Stuffed peppers

• 8 medium green peppers
• 2 T butter
• 4 small onions, finely chopped
• 2 small green peppers, finely chopped
• 1 clove garlic, minced
• 1/2 c chopped ham
• 1 can tomato puree
• salt and pepper
• 4 c fine bread crumbs
• 2 eggs

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