I JUST NEED TO KNOW HOW TO GET OFF THIS LIST. THANK YOU R. RODINIS

Mary, maybe he is sick and unable to do it now. Tatjana In a message dated 3/30/2005 11:13:35 PM Eastern Standard Time, [email protected] writes: << one >> Subj: RE: [CROATIA-L] Re: CROATIA-D Digest V05 #81 Date: 3/30/2005 11:13:35 PM Eastern Standard Time From: [email protected] (Maryanne Lawrie) Reply-to: [email protected] To: [email protected] Hello Anettka I am quite aware that the priest may be busy with more than one parish as I have communcated with him in the past and my parents are familiar with the way things are done in that part of Croatia but it would be nice of the priest to write back either way to say what he can and can not do. I have received emails from the priest with information on direct line from my father's side and Tom on his visit to Croatia has visited him in the past on my behalf and on all occasions I have sent him money for his troubles. I am one of the unfortunate ones who would go to the LDS and hire films but the villages my parents and their parents came from are not listed or recorded by the LDS. regards Mary ____________________________________ -----Original Message----- From: [email protected] [mailto:[email protected]] Sent: Thursday, 31 March 2005 12:31 PM To: [email protected] Subject: [CROATIA-L] Re: CROATIA-D Digest V05 #81 In a message dated 3/30/2005 5:57:10 PM Pacific Standard Time, Mary writes: Have contacted the priest a number of times to see if I can get both grandmother's lines sent but he at this stage has not written back, Mary, You have to remember a couple things about the priest. First, they are in short supply in any area they reside and often have to cover more than one parishes, which means that they are busy doing the work they promised to God. Secondly, anything they do related to genealogy is if and when they have time - genealogy is not their primary interest; you can't expect them to provide family trees for you. If you wrote and asked about a specific person's records, what ever it is, they may answer, but asking for a line might is probably more than they are willing to take on.... It is always more incentive if there is a person there who can encourage them on or get the information once the priest provides a book, or will give them a little for the church or take them to dinner to encourage cooperation in the venture; I wouldn't expect much from them, not only in Croatia, or, based on past experience in other countries, more than a record at at time. Anettka ________________________________________________________________ This email and any attachments are confidential and/or contain confidential information. If you are not the intended recipient of this email, any use, interference with, disclosure or copying of this material is unauthorised and prohibited. If you have received this email in error please immediately advise the sender by return email and delete this message from your system. WALTER Construction Group (Administrators appointed) ________________________________________________________________ ----------------------- Headers -------------------------------- Return-Path: <[email protected]> Received: from rly-xg02.mx.aol.com (rly-xg02.mail.aol.com [172.20.115.199]) by air-xg04.mail.aol.com (v104.18) with ESMTP id MAILINXG41-453424b78e556; Wed, 30 Mar 2005 23:13:35 -0500 Received: from lists5.rootsweb.com (lists5.rootsweb.com [66.43.18.41]) by rly-xg02.mx.aol.com (v104.18) with ESMTP id MAILRELAYINXG27-453424b78e556; Wed, 30 Mar 2005 23:13:25 -0500 Received: (from [email protected]) by lists5.rootsweb.com (8.12.8/8.12.8) id j2V4CgRY026104; Wed, 30 Mar 2005 21:12:42 -0700 Resent-Date: Wed, 30 Mar 2005 21:12:42 -0700 X-Original-Sender: [email protected] Wed Mar 30 21:12:41 2005 X-MimeOLE: Produced By Microsoft Exchange V6.5.7226.0 Content-class: urn:content-classes:message MIME-Version: 1.0 Content-Type: text/plain; charset="iso-8859-1" Subject: RE: [CROATIA-L] Re: CROATIA-D Digest V05 #81 Date: Thu, 31 Mar 2005 14:12:34 +1000 Message-ID: <[email protected]> X-MS-Has-Attach: X-MS-TNEF-Correlator: Thread-Topic: [CROATIA-L] Re: CROATIA-D Digest V05 #81 Thread-Index: AcU1md+8Xa9m/BCpQ5eMcbwI6xw3mgADGcuQ From: "Maryanne Lawrie" <[email protected]> Old-To: <[email protected]> X-Scanned-By: MIMEDefang 2.38 Content-Transfer-Encoding: 8bit X-MIME-Autoconverted: from quoted-printable to 8bit by lists5.rootsweb.com id j2V4Cf6Q026082 Resent-Message-ID: <[email protected]> To: [email protected] Resent-From: [email protected] Reply-To: [email protected] X-Mailing-List: <[email protected]> archive/latest/6845 X-Loop: [email protected] Precedence: list Resent-Sender: [email protected] X-AOL-IP: 66.43.18.41 X-AOL-SCOLL-SCORE: 0:0:0: X-AOL-SCOLL-URL_COUNT: 0

In a message dated 3/30/2005 11:13:35 PM Eastern Standard Time, [email protected] writes: << Subj: RE: [CROATIA-L] Re: CROATIA-D Digest V05 #81 Date: 3/30/2005 11:13:35 PM Eastern Standard Time From: [email protected] (Maryanne Lawrie) Reply-to: [email protected] To: [email protected] Hello Anettka I am quite aware that the priest may be busy with more than one parish as I have communcated with him in the past and my parents are familiar with the way things are done in that part of Croatia but it would be nice of the priest to write back either way to say what he can and can not do. I have received emails from the priest with information on direct line from my father's side and Tom on his visit to Croatia has visited him in the past on my behalf and on all occasions I have sent him money for his troubles. I am one of the unfortunate ones who would go to the LDS and hire films but the villages my parents and their parents came from are not listed or recorded by the LDS. regards Mary ____________________________________ -----Original Message----- From: [email protected] [mailto:[email protected]] Sent: Thursday, 31 March 2005 12:31 PM To: [email protected] Subject: [CROATIA-L] Re: CROATIA-D Digest V05 #81 In a message dated 3/30/2005 5:57:10 PM Pacific Standard Time, Mary writes: Have contacted the priest a number of times to see if I can get both grandmother's lines sent but he at this stage has not written back, Mary, You have to remember a couple things about the priest. First, they are in short supply in any area they reside and often have to cover more than one parishes, which means that they are busy doing the work they promised to God. Secondly, anything they do related to genealogy is if and when they have time - genealogy is not their primary interest; you can't expect them to provide family trees for you. If you wrote and asked about a specific person's records, what ever it is, they may answer, but asking for a line might is probably more than they are willing to take on.... It is always more incentive if there is a person there who can encourage them on or get the information once the priest provides a book, or will give them a little for the church or take them to dinner to encourage cooperation in the venture; I wouldn't expect much from them, not only in Croatia, or, based on past experience in other countries, more than a record at at time. Anettka ________________________________________________________________ This email and any attachments are confidential and/or contain confidential information. If you are not the intended recipient of this email, any use, interference with, disclosure or copying of this material is unauthorised and prohibited. If you have received this email in error please immediately advise the sender by return email and delete this message from your system. WALTER Construction Group (Administrators appointed) ________________________________________________________________ ----------------------- Headers -------------------------------- Return-Path: <[email protected]> Received: from rly-xg02.mx.aol.com (rly-xg02.mail.aol.com [172.20.115.199]) by air-xg04.mail.aol.com (v104.18) with ESMTP id MAILINXG41-453424b78e556; Wed, 30 Mar 2005 23:13:35 -0500 Received: from lists5.rootsweb.com (lists5.rootsweb.com [66.43.18.41]) by rly-xg02.mx.aol.com (v104.18) with ESMTP id MAILRELAYINXG27-453424b78e556; Wed, 30 Mar 2005 23:13:25 -0500 Received: (from [email protected]) by lists5.rootsweb.com (8.12.8/8.12.8) id j2V4CgRY026104; Wed, 30 Mar 2005 21:12:42 -0700 Resent-Date: Wed, 30 Mar 2005 21:12:42 -0700 X-Original-Sender: [email protected] Wed Mar 30 21:12:41 2005 X-MimeOLE: Produced By Microsoft Exchange V6.5.7226.0 Content-class: urn:content-classes:message MIME-Version: 1.0 Content-Type: text/plain; charset="iso-8859-1" Subject: RE: [CROATIA-L] Re: CROATIA-D Digest V05 #81 Date: Thu, 31 Mar 2005 14:12:34 +1000 Message-ID: <[email protected]> X-MS-Has-Attach: X-MS-TNEF-Correlator: Thread-Topic: [CROATIA-L] Re: CROATIA-D Digest V05 #81 Thread-Index: AcU1md+8Xa9m/BCpQ5eMcbwI6xw3mgADGcuQ From: "Maryanne Lawrie" <[email protected]> Old-To: <[email protected]> X-Scanned-By: MIMEDefang 2.38 Content-Transfer-Encoding: 8bit X-MIME-Autoconverted: from quoted-printable to 8bit by lists5.rootsweb.com id j2V4Cf6Q026082 Resent-Message-ID: <[email protected]> To: [email protected] Resent-From: [email protected] Reply-To: [email protected] X-Mailing-List: <[email protected]> archive/latest/6845 X-Loop: [email protected] Precedence: list Resent-Sender: [email protected] X-AOL-IP: 66.43.18.41 X-AOL-SCOLL-SCORE: 0:0:0: X-AOL-SCOLL-URL_COUNT: 0 >>

Bill, we love all foods, too, and would like to win the lottery and eat our way around the world. Tonight we had leftover bean soup and Turkish stuffed zucchini that were in the freezer from last summer. Our friend from Wales is arriving in town tomorrow and we are meeting with her and her family next week for a French Potluck dinner. I have never had Mlinci and will try it before it gets too hot. Then, I don't used the oven. Margaret ----- Original Message ----- From: "William F Kane" <[email protected]> To: <[email protected]> Sent: Saturday, April 02, 2005 7:02 PM Subject: Re: [CROATIA-L] Mlinci > Thanks for the Mlinci recipe. I love that stuff but didn't have a recipe. > I am going to try it next time we have a roast. Good luck on filling the > tour. > Bill Kane, A Frenchman who love Croatian cooking, (French too) In fact I > like it all. We had Vietnamese tonight. > > > > -- > No virus found in this incoming message. > Checked by AVG Anti-Virus. > Version: 7.0.308 / Virus Database: 266.9.1 - Release Date: 4/1/2005 > >

Put unsubscribe in the subject line ----- Original Message ----- From: "John Stefanac" <[email protected]> To: <[email protected]> Sent: Saturday, April 02, 2005 10:00 PM Subject: Re: [CROATIA-L] HOW DO I UNSUBSCRIBE? > 1. How to unsubscribe. Send a message to > > [email protected] > > that contains (in the body of the message) the command > > unsubscribe > > and no additional text. > > ----- Original Message ----- > From: <[email protected]> > To: <[email protected]> > Sent: Sunday, April 03, 2005 12:10 PM > Subject: Re: [CROATIA-L] HOW DO I UNSUBSCRIBE? > > >>I JUST NEED TO KNOW HOW TO GET OFF THIS LIST. >> >> THANK YOU >> R. RODINIS >> >> >

Ashley, we are aware of the Milwaukee picnics, we are members of CFU and we get the Z. Some of the family in Kenosha go to Milwaukee to attend the picnics. For us it is not something we would travel 1500 miles for. Kenosha was for visiting friends and socializing, as much as the food. Now all the older generation is gone. Scratch that, now I am the older generation. With 3rd generation married to non Croatian like me and with married kids and mixed ethnic roots and scattered all over the country it is not the same. Once in a while there is a lamb roast picnic here in Phoenix and we have attended. Bill Kane

Thanks for the Mlinci recipe. I love that stuff but didn't have a recipe. I am going to try it next time we have a roast. Good luck on filling the tour. Bill Kane, A Frenchman who love Croatian cooking, (French too) In fact I like it all. We had Vietnamese tonight.

Our families green bean soup is more Hungarian and similiar to what June Meyer makes (her recipe is on the Internet). We add sour cream, paprika, and vinegar. My youngest son (40 in August and born in Germany) loves this so much that he would eat it for breakfast if there was any leftover. Our English friend always wanted an International Thanksgiving dinner and wanted my mom to make the green bean soup every year and hoped for leftovers so he could enjoy it the next day. Margaret ----- Original Message ----- From: "Robert Jerin" <[email protected]> To: <[email protected]> Sent: Saturday, April 02, 2005 5:17 PM Subject: Re: [CROATIA-L] Croatian Green Bean Soup > To this day I love soups and making soups. One of my favorites growing > up was my Grandmother (and Mother's) Green Bean Soup. Below is a recipe > that I just found on the net for a Croatian Green Bean Soup that won 1st > prize on a web recipe site, it is from May Gobats Hahne > > Ingredients: > 1 pound green beans 4 quarts water 3 large potatoes cubed 3 carrots diced > 1 onion diced 4 Tbsp flour 1/4 cup oil salt & pepper > > 1. Wash and snap beans in half 2. Boil until almost tender - keep adding > water if needed. 3. Add: carrots and potatoes and boil till done. 4. In a > small pan brown onion in oil. Add flour to onion/oil mixture brown till a > golden color. 5. Add: onion/flour mixture to soup. Makes a stew type soup. > > The only difference was that my GM and Mother fried bacon and used the > bacon fat for the zafrig and then cut the bacon into small bits and added > that to the soup. > > Robert > > > Kathy Chick <[email protected]> wrote: > Thank you so much for that information. I feel left out being here in > MIssouri and iknowing only 2 other people with a Croatian lineage. I first > learned of Sarma this year. I am really enjoying this. Keep the > information coming. Kathy Yedinak > > Lisa Kovach > wrote:http://www.swua.org/food&wine/ Here's a site of stores in the USA > that sell croation foods. Lisa > From: Erika Curi > To: [email protected] > Sent: Saturday, April 02, 2005 9:35 AM > Subject: Re: [CROATIA-L] Lamb Roast > > > ANN SMETANA,CHARLES PINTAR ? > > > > >> >>Pray tell What Is "Smetana"? >>Nick >> >> >>----- Original Message ----- >>From: "Robert Jerin" >>To: >>Sent: Thursday, March 31, 2005 9:24 PM >>Subject: Re: [CROATIA-L] Lamb Roast >> >> >> > > _________________________________________________________________ > Charla con tus amigos en línea mediante MSN Messenger: > http://messenger.latam.msn.com/ > > > > > > Interested in visting Croatia? Click on the link below to find out about > a wonderful tour of Croatia! > > http://www.kollander-travel.com/ > > > > -- > No virus found in this incoming message. > Checked by AVG Anti-Virus. > Version: 7.0.308 / Virus Database: 266.9.1 - Release Date: 4/1/2005 > >

My Slovenian Aunt made the Stukli in a big pot when she cooked it for us and made a "zafrig" gravy to eat with it. Of course, she called it Eimprem. She was born in Semic in Slovenia.and was my dad's mother's sister. Margaret ----- Original Message ----- From: "Robert Jerin" <[email protected]> To: <[email protected]> Sent: Saturday, April 02, 2005 5:07 PM Subject: Re: [CROATIA-L] umprig > My mother still makes stukli juha "pillow soup". However I don't believe > that is typical. Typically strukli are boiled and then baked and eaten as > a dessert. > > http://www.settlement.org/cp/english/croatia/eating.html > > Robert > > > Donald Marinkovich <[email protected]> wrote: > There you are. I never heard of that stuff at home, I thought that it was > strictly Slovenian. I'm going to open a new can of worms here. When my > mother made s^turkli she started out by making a cottage cheese povitica, > never strudle in our house. Instead of baking it she dipped a large dinner > plate in flour and pinched of little pillows of of the raw povitica and > put > them in boiling water. When the Slovenians make s^trukli, they are > something very different. This should really stir something up. Maybe that > should be spelled s^truklji. Sure that sounda a lot better. > ----- Original Message ----- > From: "Jerome Buza" > To: > Sent: Saturday, April 02, 2005 10:04 AM > Subject: Re: [CROATIA-L] umprig > > >> Okay, now I found the Zedulac in the Croatian dictionary. So, that is >> like using the casings for making kielbasa??? >> Margaret >> ----- Original Message ----- >> From: "Donald Marinkovich" >> To: >> Sent: Saturday, April 02, 2005 7:17 AM >> Subject: Re: [CROATIA-L] umprig >> >> >>>I just saw some Slovenian zelodec in the local Jubilee store. That means >>>stomach--Zeludac in Croation. The stomac was used as a caseing. Most use >>>plastic now. >>> ----- Original Message ----- >>> From: "ashley tiwara" >>> To: >>> Sent: Saturday, April 02, 2005 12:21 AM >>> Subject: [CROATIA-L] umprig >>> >>> >>>> I've been trying for two days to think of what Grandma called roux. >>>> It's ' umprig. ' When you make potato - rice soup, first you start with >>>> the browned flour, the umprig. >>>> >>>> Ashley >>>> P.S. I could wish the list would stop the torture of all those >>>> mouthwatering tastes posted to the mailing list. My mouth salivates and >>>> there's not even a smell in the real time. Less food! please. >>>> >>>> P.P.S. Mom, who is 90 this year, made zeludac Easter Saturday, with her >>>> home helper doing the lifting. Good for Mom altogether, and her Mom >>>> would have been proud of the excellent taste. >>>> ----- Original Message ----- >>>> From: Jerome Buza >>>> To: [email protected] >>>> Sent: Friday, April 01, 2005 10:29 PM >>>> Subject: Re: [CROATIA-L] Croatian recipe links >>>> >>>> >>>> Hi Bill, Welcome back to Arizona. I look forward to meeting with you >>>> and >>>> your wife and hearing about your trip. Today was the first time I >>>> heard the >>>> word "zafrig" and I started looking thru my cookbooks as my mom and >>>> grandmother called it Aimprem, Eimprem or Einbrenne. I have a cookbook >>>> St. >>>> Anthony's Croatian Church in LA and found the "zafrig" sauce in there. >>>> >>>> >>> >>> >>> >>> >>> -- >>> No virus found in this incoming message. >>> Checked by AVG Anti-Virus. >>> Version: 7.0.308 / Virus Database: 266.9.1 - Release Date: 4/1/2005 >>> >>> >> >> > > > > > Interested in visting Croatia? Click on the link below to find out about > a wonderful tour of Croatia! > > http://www.kollander-travel.com/ > > > > -- > No virus found in this incoming message. > Checked by AVG Anti-Virus. > Version: 7.0.308 / Virus Database: 266.9.1 - Release Date: 4/1/2005 > >

Another mistake on my part as I have a cookbook that is titled "The Balkan Cookbook" and contains recipes from what was then Yugoslavia, Rumania, Bulgaria, Albania, Greece, and Turkey and is published by Jugoslovenska Knjiga. and it talks about the Danube coastline, Montenegro, Dalmatia, and the Croatian coast and shows the map the way Yugoslavia or Jugoslavia was while Tito was in charge before the recent wars. I was not good in History in school and use my cookbooks and this Croatian site and the DonauSchwaban site as my history lesson for my 65 year old brain. Margaret ----- Original Message ----- From: "Robert Jerin" <[email protected]> To: <[email protected]> Sent: Saturday, April 02, 2005 4:57 PM Subject: Re: [CROATIA-L] Lamb Roast > Croatia and Slovenia are central European countries not Balkan countries. > A well known phrase used when someone is crude or rude in Croatia is ti si > Balkanac! > > Jerome Buza <[email protected]> wrote:We have several stores in Arizona > that carry canned and packaged goods from > Croatia and Slovenia and other Balkan countries and can get Bull's Blood > wine from Egar at our Trader Joe's. > Margaret > ----- Original Message ----- > From: "Lisa Kovach" > > To: > Sent: Saturday, April 02, 2005 8:50 AM > Subject: Re: [CROATIA-L] Lamb Roast > > >> http://www.swua.org/food&wine/ Here's a site of stores in the USA that >> sell croation foods. Lisa >> From: Erika Curi >> To: [email protected] >> Sent: Saturday, April 02, 2005 9:35 AM >> Subject: Re: [CROATIA-L] Lamb Roast >> >> >> ANN SMETANA,CHARLES PINTAR ? >> >> >> >> >> > >> >Pray tell What Is "Smetana"? >> >Nick >> > >> > >> >----- Original Message ----- >> >From: "Robert Jerin" >> >To: >> >Sent: Thursday, March 31, 2005 9:24 PM >> >Subject: Re: [CROATIA-L] Lamb Roast >> > >> > >> > >> >> _________________________________________________________________ >> Charla con tus amigos en línea mediante MSN Messenger: >> http://messenger.latam.msn.com/ >> >> >> >> -- >> No virus found in this incoming message. >> Checked by AVG Anti-Virus. >> Version: 7.0.308 / Virus Database: 266.9.1 - Release Date: 4/1/2005 >> >> > > > > > Interested in visting Croatia? Click on the link below to find out about > a wonderful tour of Croatia! > > http://www.kollander-travel.com/ > > > > -- > No virus found in this incoming message. > Checked by AVG Anti-Virus. > Version: 7.0.308 / Virus Database: 266.9.1 - Release Date: 4/1/2005 > >

I know that kielbasa is Polish as my husband is Polish on his dad's side. His grandfather was born in Warsaw. Margaret ----- Original Message ----- From: "Robert Jerin" <[email protected]> To: <[email protected]> Sent: Saturday, April 02, 2005 4:55 PM Subject: Re: [CROATIA-L] umprig > Croatian is kobasica, kielbasa is Polish. > > Robert > > Jerome Buza <[email protected]> wrote: > Okay, now I found the Zedulac in the Croatian dictionary. So, that is like > using the casings for making kielbasa??? > Margaret > ----- Original Message ----- > From: "Donald Marinkovich" > To: > Sent: Saturday, April 02, 2005 7:17 AM > Subject: Re: [CROATIA-L] umprig > > >>I just saw some Slovenian zelodec in the local Jubilee store. That means >>stomach--Zeludac in Croation. The stomac was used as a caseing. Most use >>plastic now. >> ----- Original Message ----- >> From: "ashley tiwara" >> To: >> Sent: Saturday, April 02, 2005 12:21 AM >> Subject: [CROATIA-L] umprig >> >> >>> I've been trying for two days to think of what Grandma called roux. It's >>> ' umprig. ' When you make potato - rice soup, first you start with the >>> browned flour, the umprig. >>> >>> Ashley >>> P.S. I could wish the list would stop the torture of all those >>> mouthwatering tastes posted to the mailing list. My mouth salivates and >>> there's not even a smell in the real time. Less food! please. >>> >>> P.P.S. Mom, who is 90 this year, made zeludac Easter Saturday, with her >>> home helper doing the lifting. Good for Mom altogether, and her Mom >>> would have been proud of the excellent taste. >>> ----- Original Message ----- >>> From: Jerome Buza >>> To: [email protected] >>> Sent: Friday, April 01, 2005 10:29 PM >>> Subject: Re: [CROATIA-L] Croatian recipe links >>> >>> >>> Hi Bill, Welcome back to Arizona. I look forward to meeting with you >>> and >>> your wife and hearing about your trip. Today was the first time I heard >>> the >>> word "zafrig" and I started looking thru my cookbooks as my mom and >>> grandmother called it Aimprem, Eimprem or Einbrenne. I have a cookbook >>> St. >>> Anthony's Croatian Church in LA and found the "zafrig" sauce in there. >>> >>> >> >> >> >> >> -- >> No virus found in this incoming message. >> Checked by AVG Anti-Virus. >> Version: 7.0.308 / Virus Database: 266.9.1 - Release Date: 4/1/2005 >> >> > > > > Interested in visting Croatia? Click on the link below to find out about > a wonderful tour of Croatia! > > http://www.kollander-travel.com/ > > > > -- > No virus found in this incoming message. > Checked by AVG Anti-Virus. > Version: 7.0.308 / Virus Database: 266.9.1 - Release Date: 4/1/2005 > >

Robert, my book is dated 1928 and 1944 and doesn't have zafik or zafrig , but does have "frigati" to fry! It is my Kuharica Cookbook from St. Kugli press in Zagreb that has no date, is all in Croatian (and German apparently as I notice other German words) that has Einbrenn Suppe in the index of recipes. This book is very old, yellowed and browned and pages coming undone and I hold it together with a rubberband. I don't remember where it came from, but it may have been the Aunt that my grandmother was living with when she died in 1964, 41 years ago today. The book has the appearance of being over 75 to 80 years old as I have other old cookbooks from the 30's in much better condition. Also, I looked thru my Croatian cookbooks and only found "zafrig" mentioned in the St. Anthony book from Los Angeles. All my other Croatian books use the word "Eimprem". That is why I was confused. I believe all of you as you know much more than I do about the language, but this is what I was brought up with and what I have. Margaret ----- Original Message ----- From: "Robert Jerin" <[email protected]> To: <[email protected]> Sent: Saturday, April 02, 2005 4:52 PM Subject: Re: [CROATIA-L] Croatian recipe links > What kind of Croatian dictionary lists einbrenne as a Croatian word? One > can see by the use of double nn that it is not a Croatian word. My 1912 > Croatian dictionary lists frigati, meaning to fry. zafik or zafrig is the > Croatian word. > > Robert > > Jerome Buza <[email protected]> wrote: > Thanks for the history lesson. I thought that the einbrenne, eimprem, and > aimprem were all the same, but it is einbrenne that is in my Croatian > dictionary, not Zafrig. I only found Zafrig mentioned once in one of my > Croatian cookbooks. I was not doubting anyone, but wanted to find the word > as I had never heard it. I do find einbrenne, aimprem, and eimprem, even > Imprem. So, I guess it is just a case of people not knowing how to spell > it. I did find "frigati" in the Croatian dictionary, meaning "to Fry". My > grandmother was born in Dalj and was Croatian with the maiden name of > Djuricic and her mother's name was Postic. My grandfather was from Apatin > and was a Schweitzer with his mother being a Leibl. My mother said that > Grandma learned to cook from her mother in law. Many of our dishes are > more > Hungarian influenced than Croatian with the exception of Sarma and her > fish > soup. I find most of her pastries in Austrian and Hungarian cookbooks. > On the other hand, my dad's family was Slovenian and they ate the > "zganci". > There were 10 kids in the family and my dad didn't want any more zganci > once > he left home as he said his mother served it for breakfast with jam, lunch > with soup, and supper with gravy and he was sick of it. It his later > years, > he got hungry for it again. > Thanks again. > Margaret > ----- Original Message ----- > From: > To: > Sent: Friday, April 01, 2005 11:09 PM > Subject: Re: [CROATIA-L] Croatian recipe links > > >> Yes Margaret, you are right. Zafrig and "einpren" are one and the same. >> Zafrig is a Croatian word (I hear also Slovenian) and it comes from >> frigati which >> means to roast, or to fry. Ainpren (in all its spelling variants ) is a >> corrupted German word and not to be found in the Croatian dictionary. >> There is an abundance of German words, just used, not accepted to >> official >> Croatian language. The misconception is that the "Donauschwaben" >> introduced >> them. But that German minority did not usually intermingle with Croats. >> They had >> their own communities and throughout the centuries of their life in >> Croatia >> maintained their own language and customs. >> However many Germanspeaking individuals settled in Croatia and those as >> they >> did not arrive in groups "melted" in our Croatian melting pot, though >> nobody >> called it this way. It was called "assimilated". More simply- they just >> became >> Croats. It was not customary to change family names and you could find >> many >> Croats with "foreign" surnames. Also people from Croatia travelled to >> other >> places as f.i. Austria to hone their trade skills or learn a profession. >> Until >> 1918 f.i. Zagreb University had no medical school and our physicians >> studied >> mostly in Vienna or Graz. In spite of all the Ellis Island manifests, >> Croatia was >> never considered part of Austria or the Austrians thought that Croats are >> Austrians and viceversa. So our students went to Austria. All this >> explains a >> large number of German words (and dishes) being adopted in Croatia. >> Now about zganci and polenta. While the ingredients are the same, the >> dish >> as >> served is not. Polenta- eaten in coastal areas and Gorski Kotar- is >> served >> in >> one large round piece. Zganci- eaten in Zagreb region and the plains- are >> ripped to dumplinglike clumps before brought to table. >> Looking through my Hungarian dictionary I found many and many words we >> share. >> I do not know who used them first, but then we shared the same country >> for >> almost a thousand years. Fortunately we also share quite a few delicious >> dishes. >> Tatjana >> >> >> >> -- >> No virus found in this incoming message. >> Checked by AVG Anti-Virus. >> Version: 7.0.308 / Virus Database: 266.9.1 - Release Date: 4/1/2005 >> >> > > > > Interested in visting Croatia? Click on the link below to find out about > a wonderful tour of Croatia! > > http://www.kollander-travel.com/ > > > > -- > No virus found in this incoming message. > Checked by AVG Anti-Virus. > Version: 7.0.308 / Virus Database: 266.9.1 - Release Date: 4/1/2005 > >

Ashley, I do like pate and I like the Polish Kiska, so would probably like this. Up to about 10 years ago, I could get the casings to make the kielbasa and still know where I can get them, but I buy all that stuff instead of making it at a place here in AZ called Best of Europe Meats and Deli. They make all their own sausages and many lunchmeats and have smoked ribs and slab bacon. They make a special Easter sauage called Kryana that we eat Easter morning. Margaret ----- Original Message ----- From: "ashley tiwara" <[email protected]> To: <[email protected]> Sent: Saturday, April 02, 2005 1:45 PM Subject: [CROATIA-L] zeludac pate > Margaret, > The zeludac was an Easter treat my grandmother made. It's essentially > a pate but the family always calls it a sausage. Gram would stuff cleaned > intestines with a mixture of ground ham and cornmeal and raw eggs, with > onions and a few raisins and some black pepper for flavoring, tie it up > and boil it for 3 hours or so. > I've always liked the taste, very special, but I don't like liver pate > at all. Some Russian pate's are something like this but I don't know of > an equivalent in any other cooking. > Mom gave up on looking for sausage casings about 30 years ago and now > sews the muslin sacks I mentioned earlier as the casing for the pate. > At Gram's house, zeludac was the Easter breakfast, with some boiled, > dyed eggs, and green onions to prevent snakebite. I today like it with > spiced apple rings, on a lettuce leaf. > > Ashley > ----- Original Message ----- > From: Jerome Buza > To: [email protected] > Sent: Saturday, April 02, 2005 9:55 AM > Subject: Re: [CROATIA-L] umprig > > > Hi Ashley, I never heard the words "umprig" or "zeludac" What is > "zeludac"? > Margaret > ----- Original Message ----- > From: "ashley tiwara" <[email protected]> > To: <[email protected]> > Sent: Friday, April 01, 2005 11:21 PM > Subject: [CROATIA-L] umprig > > > > I've been trying for two days to think of what Grandma called roux. > It's > > ' umprig. ' When you make potato - rice soup, first you start with the > > browned flour, the umprig. > > > > Ashley > > P.S. I could wish the list would stop the torture of all those > > mouthwatering tastes posted to the mailing list. My mouth salivates > and > > there's not even a smell in the real time. Less food! please. > > > > P.P.S. Mom, who is 90 this year, made zeludac Easter Saturday, with > her > > home helper doing the lifting. Good for Mom altogether, and her Mom > would > > have been proud of the excellent taste. > > ----- Original Message ----- > > From: Jerome Buza > > To: [email protected] > > Sent: Friday, April 01, 2005 10:29 PM > > Subject: Re: [CROATIA-L] Croatian recipe links > > > > > > Hi Bill, Welcome back to Arizona. I look forward to meeting with you > and > > your wife and hearing about your trip. Today was the first time I > heard > > the > > word "zafrig" and I started looking thru my cookbooks as my mom and > > grandmother called it Aimprem, Eimprem or Einbrenne. I have a > cookbook > > St. > > Anthony's Croatian Church in LA and found the "zafrig" sauce in there. > > > > > > > > -- > > No virus found in this incoming message. > > Checked by AVG Anti-Virus. > > Version: 7.0.308 / Virus Database: 266.9.1 - Release Date: 4/1/2005 > > > > > > > > -- > No virus found in this incoming message. > Checked by AVG Anti-Virus. > Version: 7.0.308 / Virus Database: 266.9.1 - Release Date: 4/1/2005 > >

Since you mentioned muslin, which comes from a place in Turkey and not from France as many believe is the root of a Croatian surname. MUSULIN is found in near Ogulin where they are Orthodox. MUSULIN are also found near Split, where they are Roman Catholic. Robert ashley tiwara <[email protected]> wrote: Mom boils the zeludac in muslin bags, which she sews as long sacks with a three or four inch diameter. She ties off the end with string after they're stuffed and puts each in a Reynolds cooking bag. Then she boils them for 3 or 3 1/2 hours. Much easier than chasing around for stomachs. Ashley ----- Original Message ----- From: Donald Marinkovich To: [email protected] Sent: Saturday, April 02, 2005 8:17 AM Subject: Re: [CROATIA-L] umprig I just saw some Slovenian zelodec in the local Jubilee store. That means stomach--Zeludac in Croation. The stomac was used as a caseing. Most use plastic now. ----- Original Message ----- From: "ashley tiwara" To: Sent: Saturday, April 02, 2005 12:21 AM Subject: [CROATIA-L] umprig > I've been trying for two days to think of what Grandma called roux. It's > ' umprig. ' When you make potato - rice soup, first you start with the > browned flour, the umprig. > > Ashley > P.S. I could wish the list would stop the torture of all those > mouthwatering tastes posted to the mailing list. My mouth salivates and > there's not even a smell in the real time. Less food! please. > > P.P.S. Mom, who is 90 this year, made zeludac Easter Saturday, with her > home helper doing the lifting. Good for Mom altogether, and her Mom would > have been proud of the excellent taste. > ----- Original Message ----- > From: Jerome Buza > To: [email protected] > Sent: Friday, April 01, 2005 10:29 PM > Subject: Re: [CROATIA-L] Croatian recipe links > > > Hi Bill, Welcome back to Arizona. I look forward to meeting with you and > your wife and hearing about your trip. Today was the first time I heard > the > word "zafrig" and I started looking thru my cookbooks as my mom and > grandmother called it Aimprem, Eimprem or Einbrenne. I have a cookbook > St. > Anthony's Croatian Church in LA and found the "zafrig" sauce in there. > > Interested in visting Croatia? Click on the link below to find out about a wonderful tour of Croatia! http://www.kollander-travel.com/

Mlinci is a great substitute for potatoes. Here is a recipe from my PC recipe file, can't recall where it came from.. INGREDIENTS 1/2 c lukewarm water 1/4 Cake yeast, (or 1/4 tsp. dry-pkg yeast) 1 Egg, beaten 1 tb Salad oil 1 tsp salt 2 1/2 c Flour Crumble yeast into lukewarm water and add beaten egg, salt, salad oil and flour. Knead well to make a medium dough. Roll out into rounds as for noodles, only not quite so thin. Pierce each round with a fork and bake in oven at 325 F until a delicate brown on both sides. Bake on the lowest rack in the oven and must be turned. When baked, cool and break the "mlinci" into a large bowl. Pour over enough salted boiling water to cover and let stand for two minutes. Pour off water into another bowl and drain "mlinci" dry. Once again pour on same water and allow to absorb about one hour. Pour turkey drippings over mlinci and serve. You may substitute pork roast drippings or butter for the turkey drippings. Thanks for recommending the tour, it has been quite a project... but it is already about half filled! Robert William F Kane <[email protected]> wrote: to Kathy et al. I live in AZ now but my wife comes from Kenosha WI and still belongs to the lodge there. It used to be a fairly large lodge but never was able to buy or build their own club. Every summer they had a Lamb roast picnic with the lambs roasting on spits. We always planned our vacations back there around that time. The last one was held in 2000 and was not well attended. Now just a summer picnic and last year we went and only about 15 people showed up. We loved Australia and had a great time. We have been to Croatia three times and have loved it each time. Robert's trip is covering some of the most scenic areas and I would recommend it to anyone who hasn't been to Croatia. My mother in law's soup was called Zaftig Juan and was just the roux, paprika, salt and water. It was cheap during the depression and the end of the week before the paycheck came. sometimes she stirred a couple of eggs together and poured them into the hot soup at the end to give it more texture and flavor. I liked it that way. I just found the recipe in the Croatian American Cook Book by the Sacred Heart Ladies Council MIlwakee WI. called Brown Flour Soup or Zafigana Corba or Einbren soup. Bill Kane Interested in visting Croatia? Click on the link below to find out about a wonderful tour of Croatia! http://www.kollander-travel.com/

To this day I love soups and making soups. One of my favorites growing up was my Grandmother (and Mother's) Green Bean Soup. Below is a recipe that I just found on the net for a Croatian Green Bean Soup that won 1st prize on a web recipe site, it is from May Gobats Hahne Ingredients: 1 pound green beans 4 quarts water 3 large potatoes cubed 3 carrots diced 1 onion diced 4 Tbsp flour 1/4 cup oil salt & pepper 1. Wash and snap beans in half 2. Boil until almost tender - keep adding water if needed. 3. Add: carrots and potatoes and boil till done. 4. In a small pan brown onion in oil. Add flour to onion/oil mixture brown till a golden color. 5. Add: onion/flour mixture to soup. Makes a stew type soup. The only difference was that my GM and Mother fried bacon and used the bacon fat for the zafrig and then cut the bacon into small bits and added that to the soup. Robert Kathy Chick <[email protected]> wrote: Thank you so much for that information. I feel left out being here in MIssouri and iknowing only 2 other people with a Croatian lineage. I first learned of Sarma this year. I am really enjoying this. Keep the information coming. Kathy Yedinak Lisa Kovach wrote:http://www.swua.org/food&wine/ Here's a site of stores in the USA that sell croation foods. Lisa From: Erika Curi To: [email protected] Sent: Saturday, April 02, 2005 9:35 AM Subject: Re: [CROATIA-L] Lamb Roast ANN SMETANA,CHARLES PINTAR ? > >Pray tell What Is "Smetana"? >Nick > > >----- Original Message ----- >From: "Robert Jerin" >To: >Sent: Thursday, March 31, 2005 9:24 PM >Subject: Re: [CROATIA-L] Lamb Roast > > > _________________________________________________________________ Charla con tus amigos en l�nea mediante MSN Messenger: http://messenger.latam.msn.com/ Interested in visting Croatia? Click on the link below to find out about a wonderful tour of Croatia! http://www.kollander-travel.com/

My mother still makes stukli juha "pillow soup". However I don't believe that is typical. Typically strukli are boiled and then baked and eaten as a dessert. http://www.settlement.org/cp/english/croatia/eating.html Robert Donald Marinkovich <[email protected]> wrote: There you are. I never heard of that stuff at home, I thought that it was strictly Slovenian. I'm going to open a new can of worms here. When my mother made s^turkli she started out by making a cottage cheese povitica, never strudle in our house. Instead of baking it she dipped a large dinner plate in flour and pinched of little pillows of of the raw povitica and put them in boiling water. When the Slovenians make s^trukli, they are something very different. This should really stir something up. Maybe that should be spelled s^truklji. Sure that sounda a lot better. ----- Original Message ----- From: "Jerome Buza" To: Sent: Saturday, April 02, 2005 10:04 AM Subject: Re: [CROATIA-L] umprig > Okay, now I found the Zedulac in the Croatian dictionary. So, that is > like using the casings for making kielbasa??? > Margaret > ----- Original Message ----- > From: "Donald Marinkovich" > To: > Sent: Saturday, April 02, 2005 7:17 AM > Subject: Re: [CROATIA-L] umprig > > >>I just saw some Slovenian zelodec in the local Jubilee store. That means >>stomach--Zeludac in Croation. The stomac was used as a caseing. Most use >>plastic now. >> ----- Original Message ----- >> From: "ashley tiwara" >> To: >> Sent: Saturday, April 02, 2005 12:21 AM >> Subject: [CROATIA-L] umprig >> >> >>> I've been trying for two days to think of what Grandma called roux. >>> It's ' umprig. ' When you make potato - rice soup, first you start with >>> the browned flour, the umprig. >>> >>> Ashley >>> P.S. I could wish the list would stop the torture of all those >>> mouthwatering tastes posted to the mailing list. My mouth salivates and >>> there's not even a smell in the real time. Less food! please. >>> >>> P.P.S. Mom, who is 90 this year, made zeludac Easter Saturday, with her >>> home helper doing the lifting. Good for Mom altogether, and her Mom >>> would have been proud of the excellent taste. >>> ----- Original Message ----- >>> From: Jerome Buza >>> To: [email protected] >>> Sent: Friday, April 01, 2005 10:29 PM >>> Subject: Re: [CROATIA-L] Croatian recipe links >>> >>> >>> Hi Bill, Welcome back to Arizona. I look forward to meeting with you >>> and >>> your wife and hearing about your trip. Today was the first time I >>> heard the >>> word "zafrig" and I started looking thru my cookbooks as my mom and >>> grandmother called it Aimprem, Eimprem or Einbrenne. I have a cookbook >>> St. >>> Anthony's Croatian Church in LA and found the "zafrig" sauce in there. >>> >>> >> >> >> >> >> -- >> No virus found in this incoming message. >> Checked by AVG Anti-Virus. >> Version: 7.0.308 / Virus Database: 266.9.1 - Release Date: 4/1/2005 >> >> > > Interested in visting Croatia? Click on the link below to find out about a wonderful tour of Croatia! http://www.kollander-travel.com/

Croatia and Slovenia are central European countries not Balkan countries. A well known phrase used when someone is crude or rude in Croatia is ti si Balkanac! Jerome Buza <[email protected]> wrote:We have several stores in Arizona that carry canned and packaged goods from Croatia and Slovenia and other Balkan countries and can get Bull's Blood wine from Egar at our Trader Joe's. Margaret ----- Original Message ----- From: "Lisa Kovach" To: Sent: Saturday, April 02, 2005 8:50 AM Subject: Re: [CROATIA-L] Lamb Roast > http://www.swua.org/food&wine/ Here's a site of stores in the USA that > sell croation foods. Lisa > From: Erika Curi > To: [email protected] > Sent: Saturday, April 02, 2005 9:35 AM > Subject: Re: [CROATIA-L] Lamb Roast > > > ANN SMETANA,CHARLES PINTAR ? > > > > > > > >Pray tell What Is "Smetana"? > >Nick > > > > > >----- Original Message ----- > >From: "Robert Jerin" > >To: > >Sent: Thursday, March 31, 2005 9:24 PM > >Subject: Re: [CROATIA-L] Lamb Roast > > > > > > > > _________________________________________________________________ > Charla con tus amigos en l�nea mediante MSN Messenger: > http://messenger.latam.msn.com/ > > > > -- > No virus found in this incoming message. > Checked by AVG Anti-Virus. > Version: 7.0.308 / Virus Database: 266.9.1 - Release Date: 4/1/2005 > > Interested in visting Croatia? Click on the link below to find out about a wonderful tour of Croatia! http://www.kollander-travel.com/

Croatian is kobasica, kielbasa is Polish. Robert Jerome Buza <[email protected]> wrote: Okay, now I found the Zedulac in the Croatian dictionary. So, that is like using the casings for making kielbasa??? Margaret ----- Original Message ----- From: "Donald Marinkovich" To: Sent: Saturday, April 02, 2005 7:17 AM Subject: Re: [CROATIA-L] umprig >I just saw some Slovenian zelodec in the local Jubilee store. That means >stomach--Zeludac in Croation. The stomac was used as a caseing. Most use >plastic now. > ----- Original Message ----- > From: "ashley tiwara" > To: > Sent: Saturday, April 02, 2005 12:21 AM > Subject: [CROATIA-L] umprig > > >> I've been trying for two days to think of what Grandma called roux. It's >> ' umprig. ' When you make potato - rice soup, first you start with the >> browned flour, the umprig. >> >> Ashley >> P.S. I could wish the list would stop the torture of all those >> mouthwatering tastes posted to the mailing list. My mouth salivates and >> there's not even a smell in the real time. Less food! please. >> >> P.P.S. Mom, who is 90 this year, made zeludac Easter Saturday, with her >> home helper doing the lifting. Good for Mom altogether, and her Mom >> would have been proud of the excellent taste. >> ----- Original Message ----- >> From: Jerome Buza >> To: [email protected] >> Sent: Friday, April 01, 2005 10:29 PM >> Subject: Re: [CROATIA-L] Croatian recipe links >> >> >> Hi Bill, Welcome back to Arizona. I look forward to meeting with you >> and >> your wife and hearing about your trip. Today was the first time I heard >> the >> word "zafrig" and I started looking thru my cookbooks as my mom and >> grandmother called it Aimprem, Eimprem or Einbrenne. I have a cookbook >> St. >> Anthony's Croatian Church in LA and found the "zafrig" sauce in there. >> >> > > > > > -- > No virus found in this incoming message. > Checked by AVG Anti-Virus. > Version: 7.0.308 / Virus Database: 266.9.1 - Release Date: 4/1/2005 > > Interested in visting Croatia? Click on the link below to find out about a wonderful tour of Croatia! http://www.kollander-travel.com/

What kind of Croatian dictionary lists einbrenne as a Croatian word? One can see by the use of double nn that it is not a Croatian word. My 1912 Croatian dictionary lists frigati, meaning to fry. zafik or zafrig is the Croatian word. Robert Jerome Buza <[email protected]> wrote: Thanks for the history lesson. I thought that the einbrenne, eimprem, and aimprem were all the same, but it is einbrenne that is in my Croatian dictionary, not Zafrig. I only found Zafrig mentioned once in one of my Croatian cookbooks. I was not doubting anyone, but wanted to find the word as I had never heard it. I do find einbrenne, aimprem, and eimprem, even Imprem. So, I guess it is just a case of people not knowing how to spell it. I did find "frigati" in the Croatian dictionary, meaning "to Fry". My grandmother was born in Dalj and was Croatian with the maiden name of Djuricic and her mother's name was Postic. My grandfather was from Apatin and was a Schweitzer with his mother being a Leibl. My mother said that Grandma learned to cook from her mother in law. Many of our dishes are more Hungarian influenced than Croatian with the exception of Sarma and her fish soup. I find most of her pastries in Austrian and Hungarian cookbooks. On the other hand, my dad's family was Slovenian and they ate the "zganci". There were 10 kids in the family and my dad didn't want any more zganci once he left home as he said his mother served it for breakfast with jam, lunch with soup, and supper with gravy and he was sick of it. It his later years, he got hungry for it again. Thanks again. Margaret ----- Original Message ----- From: To: Sent: Friday, April 01, 2005 11:09 PM Subject: Re: [CROATIA-L] Croatian recipe links > Yes Margaret, you are right. Zafrig and "einpren" are one and the same. > Zafrig is a Croatian word (I hear also Slovenian) and it comes from > frigati which > means to roast, or to fry. Ainpren (in all its spelling variants ) is a > corrupted German word and not to be found in the Croatian dictionary. > There is an abundance of German words, just used, not accepted to official > Croatian language. The misconception is that the "Donauschwaben" > introduced > them. But that German minority did not usually intermingle with Croats. > They had > their own communities and throughout the centuries of their life in > Croatia > maintained their own language and customs. > However many Germanspeaking individuals settled in Croatia and those as > they > did not arrive in groups "melted" in our Croatian melting pot, though > nobody > called it this way. It was called "assimilated". More simply- they just > became > Croats. It was not customary to change family names and you could find > many > Croats with "foreign" surnames. Also people from Croatia travelled to > other > places as f.i. Austria to hone their trade skills or learn a profession. > Until > 1918 f.i. Zagreb University had no medical school and our physicians > studied > mostly in Vienna or Graz. In spite of all the Ellis Island manifests, > Croatia was > never considered part of Austria or the Austrians thought that Croats are > Austrians and viceversa. So our students went to Austria. All this > explains a > large number of German words (and dishes) being adopted in Croatia. > Now about zganci and polenta. While the ingredients are the same, the dish > as > served is not. Polenta- eaten in coastal areas and Gorski Kotar- is served > in > one large round piece. Zganci- eaten in Zagreb region and the plains- are > ripped to dumplinglike clumps before brought to table. > Looking through my Hungarian dictionary I found many and many words we > share. > I do not know who used them first, but then we shared the same country for > almost a thousand years. Fortunately we also share quite a few delicious > dishes. > Tatjana > > > > -- > No virus found in this incoming message. > Checked by AVG Anti-Virus. > Version: 7.0.308 / Virus Database: 266.9.1 - Release Date: 4/1/2005 > > Interested in visting Croatia? Click on the link below to find out about a wonderful tour of Croatia! http://www.kollander-travel.com/