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 > >