7 : 1/2 c Glutenous rice powder
5 : 1/2 c Chili powder
5 : 1/2 c Salt
4 : c YEODKIREUM powder
- : - (dried barley sprout malt)
2 : c MEJU powder (soy bean malt)*
8 : 1/3 c Water
9 : oz Brown sugar
1/4 : pt Water
Cinamon : Cinamon
1 : oz Butter
1 : Egg
6 : oz Self raising flour
Oil : Oil for frying
1/2 : c Tepid water
1/2 : Yeast cake
1 : c Milk
4 : c Flour; ( to 5)
1 : ts Salt
1 : c Sugar
4 : tb Butter
1 : ts Grated nutmeg
2 : Eggs
Oil : Oil to fry
14 : 1/8 oz Ground Beef
1 : Old bun
1 : Egg white
1 : Onion
Salt : Salt
Pepper : Pepper
1 : 7/6 oz Butter
1 : 7/6 oz Flour
2 : 1/8 c Broth or water
1 : tb Capers
1 : ts Lemonjuice
1 : Egg yolk
2 : tb Water
1/2 : Salted Herring (if desired)
1 : lb Beef, ground
1 : lb Pork, ground
1 : md Onion, chopped
1/2 : c Bread crumbs, dry
1 : /2 ts Salt
1/4 : ts Pepper
ds : ds Nutmeg, ground
4 : Egg, separated
1 : cn Broth, beef, condensed
1 : c Water
1 : lg Onion, peeled and quartered
1/4 : c Vinegar, cider
1 : tb Sugar
1 : ts Pickling spices, mixed
0: Dissolve yeast in water with 1/2 teaspoon sugar in cup
1: In large mixing bowl, mix milk, butter, salt, sugar, and eggs
2: Then add yeast and flour, a little at a time
3: When dough becomes stiff to mix, turn out on floured surface and begin to knead (150 times)
4: Dough should be smooth and glossy
5: Let rest for 15 minutes
6: Turn into a greased bowl and let rise until double in bulk
7: Pinch dough the size of a large walnut; place on greased baking sheet
8: Let rise until double in size
9: Punch down the center and fill with favorite filling
10: Let rise again slightly
11: Bake until golden brown at 425 degrees for about 12 to 15 minutes
12: Brush with melted butter when removed from oven
13: KOLACHA FILLINGS: : Fillings must be thick or will run during baking
14: PRUNE; : Cook 1 pound dried prunes in just enough water to cover them
15: When done, mash or blend in blender
16: Add: : 1/4 teaspoon cinnamon 1 teaspoon vanilla : 2 tablespoons butter Sugar to taste APRICOT: : Drain juice from large can of apricots, into saucepan; add 1 package dried aprictos, cook until tender
17: Add apricots from can and mash or blend in blender
18: Add sugar to taste, 2 tablespoons butter, and 1 teaspoon vanilla
19: Thicken with flour or cornstarch
20: CHERRY: : Cook sweetened cherries until done, mash or blend
21: Thicken with flour or cornstarch
22: Add 1 teaspoon vanilla
23: (Cherries that are freesh or frozen are much better
24: ) FRUIT: : Any fruit may be used
25: Be sure that the filling is thick
26: POPPY SEED: : Cook 1 cup ground poppy seeds in 1/2 cup milk slowly in heavy pan for 5 minutes, stirring constantly
27: Add 3 tablespoons sugar and 1 tablespoon flour; cook until thickened
28: Posted to MealMaster Recipes List, Digest #149 Date: Sun, 26 May 1996 18:04:40 +0000 From: "Jimmie G
29: Toney" <jtoney@services
30: midusa
31: net>