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/