Hmmm, interesting the link you gave is a list of stores selling ..... Slovenian food, none of our Croatian stores in Cleveland are listed. Robert Lisa Kovach <[email protected]> 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/

ANN SMETANA,CHARLES PINTAR ? > >Pray tell What Is "Smetana"? >Nick > > >----- Original Message ----- >From: "Robert Jerin" <[email protected]> >To: <[email protected]> >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/

William and anyone who might need a picnic, The united Croatian lodges in Milwaukee bought picnic grounds on the southwest side of Milwaukee county a long time ago. At least once a month in summer the grounds are used for lamb and pig roasts by one or another of the lodges or several groups uniting. They do have a web site but almost all these picnics are announced in the weekly newspaper of the Croatian Fraternal Union, the Zajedincar. Getting the free newspaper is one of the benefits of joining the CFU, which provides low cost insurance for members. If you don't want a policy for yourself, buy one for a grandchild, giving your address, and request the paper. You get to read it, the child is a member and eligible for scholarship help on going to college, and has a small insurance policy paid up about that same time. Ashley ----- Original Message ----- From: William F Kane To: [email protected] Sent: Saturday, April 02, 2005 12:25 PM Subject: Re: [CROATIA-L] Croatian recipe links 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

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 > >

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" <[email protected]> To: <[email protected]> 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. > >

Tony; Did you know how Kefir is made? I don't like to get drunk. http://users.chariot.net.au/~dna/kefirpage.html This tells how it is made. Thank you for the excuse. LOL Nick ----- Original Message ----- From: "tony zugay" <[email protected]> To: <[email protected]> Sent: Saturday, April 02, 2005 12:29 PM Subject: Re: [CROATIA-L] Lamb Roast I think the closest thing to smetana that you can get in a grocery store these days is KEFIR. I really enjoyed all the food talk and it brings back memories of my mom's cooking. We ate Zgance a lot during Lent. She usually added sauteed onions to it for flavor. Zafrig was added to almost every soup she made and we had a soup from scratch as a starter for most every evening meal. I married a Minnesota girl (Norwegian/German) but she had a two week cooking course from my mom after we married, and she learned to make a lot of my favorites. Thanks to that experience and a cookbook from St Joseph the Worker Church in Gary IN my family still enjoys Croatian cooking. The next time I visit my daughter and son in St Paul I'll have to take them to that VFW in South St Paul. Tony On Apr 1, 2005, at 3:43 PM, Robert Jerin wrote: > smetana is a low fat product; a cross between soured cream and yoghurt > > Robert > > nharamija <[email protected]> wrote: > 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 > > > > > > Interested in visting Croatia? Click on the link below to find out > about a wonderful tour of Croatia! > > http://www.kollander-travel.com/ >

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

Umprig is another way to pronounce einpren. Zeludac is Croatian for stomach.

This email is from the president of the Sloveske Dom. He's a Finnlander. Don ----- Original Message ----- From: "stan hendrickson" <[email protected]> To: "becky" <[email protected]> Sent: Saturday, April 02, 2005 10:21 AM Subject: gone >I will be in New Mexico from today until the last of april as an extra > for the class action filn. Sissy spacek, Woody Harrelson. Charlis Shron, > etc are in the movie. No e=mails please. > >

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" <[email protected]> To: <[email protected]> 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" <[email protected]> > To: <[email protected]> > 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" <[email protected]> >> To: <[email protected]> >> 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 >> >> > >

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 <[email protected]> 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/

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" <[email protected]> >To: <[email protected]> >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/

I think the closest thing to smetana that you can get in a grocery store these days is KEFIR. I really enjoyed all the food talk and it brings back memories of my mom's cooking. We ate Zgance a lot during Lent. She usually added sauteed onions to it for flavor. Zafrig was added to almost every soup she made and we had a soup from scratch as a starter for most every evening meal. I married a Minnesota girl (Norwegian/German) but she had a two week cooking course from my mom after we married, and she learned to make a lot of my favorites. Thanks to that experience and a cookbook from St Joseph the Worker Church in Gary IN my family still enjoys Croatian cooking. The next time I visit my daughter and son in St Paul I'll have to take them to that VFW in South St Paul. Tony On Apr 1, 2005, at 3:43 PM, Robert Jerin wrote: > smetana is a low fat product; a cross between soured cream and yoghurt > > Robert > > nharamija <[email protected]> wrote: > 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 > > > > > > Interested in visting Croatia? Click on the link below to find out > about a wonderful tour of Croatia! > > http://www.kollander-travel.com/ >

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" <[email protected]> To: <[email protected]> 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" <[email protected]> > >To: <[email protected]> > >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 > >

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" <[email protected]> To: <[email protected]> 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" <[email protected]> > To: <[email protected]> > 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 > >

They say that working or playing on the internet helps us delay dementia and we are all learning things and making friends. It is worth the time. Margaret ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Friday, April 01, 2005 11:44 PM Subject: Re: [CROATIA-L] umprig > Yes, we should organize a big "eat in"! > > Now that stomach Ashley talks about. I do not know it but the other day > (on > Google of course) I found out that this is a Gorski Kotar specialty. Maybe > more > Mrkopalj than Fuzina? > > And the 90y old lady enjoying her cooking. What a prescient training she > got! I had a relative who got old and they told me all he does is sitting > at the > piano and playing Beethoven. Smelling good food certainly trumps listening > to > Beethoven all your waking hours. But for those who neither master > Beethoven > nor the gourmet cooking the question is: how to grow old graciously? > Sitting at > internet? Rather prosaic but an option. > 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 > >

I call that Rue here. Browning the flour. ----- 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" <[email protected]> To: <[email protected]> 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. > >

I love to cook and research recipes and I love all this food talk. Sitting at the computer talking about it and not eating it isn't fattening! Keeps me out of the kitchen until I am needed there and I get up and walk around for my exercise. Margaret ----- Original Message ----- From: "Joy Durrett" <[email protected]> To: <[email protected]> Sent: Friday, April 01, 2005 11:24 PM Subject: Re: [CROATIA-L] umprig > All this talk of food is making me hungry. When do we eat all this food. > lol > > Joy > ----- Original Message ----- > From: "ashley tiwara" <[email protected]> > To: <[email protected]> > Sent: Friday, April 01, 2005 10:21 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 > >

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 > >

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: <[email protected]> To: <[email protected]> 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 > >