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 > >
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 > >