Czech Ham Roll Ups
8 oz. cream cheese
1 sm jar creamy horseradish
3 T cream/milk
Ham slices

Beat 2/3 of the jar of creamy horseradish until creamy. Add cream/milk. Spread onto ham slices and roll up. You may
add a small dill pickle to the ham and cream and roll up.

Chill for a few hours or overnight. Cut into 1/2" slices and serve.

Pat Carpenter, York Chapter

                                                 Květákový mozeček (Eggs and Cauliflower)
2/3 lb Cauliflower
1 Onion
1 heaping Tbsp Butter
3 eggs
¼ Cup Water
Fresh ground Black Pepper

1. Boil Cauliflower in salted water until tender. Drain and set aside.
2. Dice Onion.
3. Chop Cauliflower.
4. In a Frying pan add the Butter. Heat until Butter is melted. Add the Onion. Stir onion in pan until coated with butter. Add the ¼ cup water and fry until Onion is soft.
5. Add the cooked Cauliflower to the frying pan. Stir until combined.
6. Add Salt and Pepper to taste.
7. Add Eggs. Stir until eggs are cooked.

Makes 2 large or 3 smaller portions.

submitted by Steve Ourecky, Omaha Czech Cultural Club

                                                 Sobotní vepřové (Saturday Pork)
2 ¼ lb Pork Shoulder
8 Cloves Garlic
1 tsp Pepper
1 Tbsp dark Soy Sauce
1 Large Onion
1 tsp Hot Paprika (Chili Powder)
1 1/2 tsp Kosher Salt
6 oz of Butter
5 Tbsp Ketchup
1 Tbsp Brown Mustard
4 Tbsp of Water

1. Press Garlic.
2. Dice Onion.
3. Cut Pork into strips.
4. Melt 5 oz butter.
5.Combine Garlic, Onion, Pepper, Soy Sauce, Hot Paprika, Salt, Melted Butter, Ketchup,and Mustard.
6. Add Pork and toss. Let marinade overnight.
7. Add the water and cook covered on low in slow cooker until Pork is tender.
8. Pull pork apart and stir in 1 oz butter.
9. Cook uncovered on high for 40 minutes.

Makes 5 servings

submitted by Steve Ourecky, Omaha Czech Cultural Club

                                                         Šopský salát
2 Tomatoes
1 English Cucumber
1 Green Bell Pepper
1 Yellow Bell Pepper
1 Red Bell Pepper
½ Sweet Onion
200-300 g Crumbled Feta Cheese (I used Kraft)

Chop all vegetables into approximately 1/2” squares
Mix Feta Cheese into chopped vegetables
Chill for a couple hours for flavors to mix

submitted by Steve Ourecky, Omaha Czech Cultural Club

                                                               Garlic Soup
8 cups of Water or Broth
2 medium Potatoes
2 Tbsp fresh Parsley, chopped
1 Tbsp Kosher Salt
6 Cloves of Garlic
1 ½ lb Chicken (I use thighs)
1 tsp Marjoram
4 slices Dark Rye Bread
1 tsp Fresh Black Pepper
1 tsp crushed Caraway Seed
2 Tbsp Butter or Lard

1. Press Garlic.
2. Mash Garlic and Salt together into a paste
3. Place the garlic and Salt into a large pot and add the Water or Broth.
4. Slowly bring to a boil.
5. Add Caraway, Potatoes, Marjoram, and Butter into the pot and simmer uncovered until Potatoes are tender, about 15 min.
6. Add Black Pepper and Salt to taste if needed.
7. Fry the Bread slices in bacon drippings until golden brown. Place a slice in each soup bowl and ladle the soup over it.

Serves 4

                                                     Chicken and Garlic Soup 
                                  (This is my own modification of the above recipe)

8 cups of Water
1 Tbls Kosher Salt
6 Cloves of Garlic
1 ½ lb Chicken (I use thighs) ( Duck can be substituted)
1 tsp Marjoram
1 tsp Fresh Black Pepper
1 tsp crushed Caraway Seed

1. Warm the Water in a 4 QT Crockpot on high.
2. Press Garlic.
3. Mash Garlic and Salt together into a paste and put into the Water.
4. Heat on High for 1/2-1 hour.
5. Put the rest of the ingredients in the Crock Pot.
6. Cook on High for an hour or so and then turn to Low and cook all day.
7. When ready, remove the skin and bones from the chicken, return meat to hot pot.
submitted by Steve Ourecky, Omaha Czech Cultural Club

                                                         Vitek's Guláš
5 Tbls Vegetable Oil
4 Sweet Onions - Sliced
2 lb Stew Beef - Cut meat into 1” cubes.
11 cloves crushed Garlic
4 Tbls Hungarian Sweet Paprika
1 tsp crushed Caraway
1 tsp Marjoram
½ tsp coarse Kosher Salt
¼ tsp fresh ground Black Pepper
6 oz Tomato paste
3 cups beef stock
2 tbsp all-purpose flour
1/2 cup cold water

1. Dice onions and put in a bowl.
2. In a large pot on the stove top add 3 Tbsp vegetable oil to pot and heat on medium. Caramelize the onions, stirring occasionally for about 20 minutes. When finished return onions to bowl.
3. Turn the heat up to medium-high and add the remaining 2 Tbsp of vegetable oil.
4. Brown the meat on all sides in pot.
5. Return onions to pot and stir in garlic. Cook about 1 minute.
6. Add the tomato paste and the paprika and cook about 30 seconds, stirring while it cooks.
7. Put the beef stock, caraway, marjoram, salt and pepper into the pot. Cook on stove top until bubbles.
8. Simmer until meat is tender. About 2 1/2 hours
9.Combine flour and cold water in a bowl. One spoonful at a time, whisk mixture into the goulash. Stop when you have reached     desired thickness. Cook slowly for 5 more minutes. 

Serve with dumplings or cooked egg noodles.
Serves 4

submitted by Steve Ourecky, Omaha Czech Cultural Club

                                       Czech Style Tartar Sauce

About 1 cup of mayonnaise
2 Tbs of vinegar
1 Tsp of mustard
1/2 Tsp of white pepper
few drops of Worcestershire sauce
1-2 finely chopped sweet pickles
about 1/4 finely chopped onion
bit of lemon grind

mix everything together; chill it in a fridge for couple of hours

Hard-core way

1 egg
1 yolk
1 Tsp of mustard
1 Tsp of vinegar
vegetable oil (about 1.5 Tbs)
1 sweet pickle, finely chopped
about 1/4 small onion, finely chopped
1 garlic clove, finely chopped
few drops of white wine
a bit (1/4 Tsp) of white pepper
a bit of salt and sugar to taste

1. Mix the egg, the yolk, vinegar and mustard together, using an electrical mixer
2. While mixing, start adding the vegetable oil, drop by drop, until the mixture thickens
3. Add rest of the ingredients (more or less of each depending on your liking)
4. Chill the sauce in the fridge for couple of hours

submitted by Steve Ourecky, Omaha Czech Cultural Club

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