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Have you finally gotten all the holiday decorations put away for another year? When the holidays are over and I’m putting decorations back in boxes to be stored for another year, I always manage to find something suggestive of Christmas or the New Year’s celebration––like a tightly scrunched ball of wrapping paper behind the couch that one of the grandchildren threw at another. No, I don’t pull out the couch every time I vacuum. I also found a headband, a felt tipped drawing pencil and someone left two pairs of snow pants in a heap in the utility room. I thought it was just part of the laundry.

Anyway, I also misplaced something––a new cookbook from a Czech friend. I did find it among some empty boxes and wrapping paper, yet to be put away until next Christmas.

Paging through it I found many recipes that I will try over the next few months. These are some that I’ve marked and perhaps will try as well. These came from the American part of the Czechoslovak-American Sokol Minnesota cookbook––thanks much Shirley!

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We shall start with a salad––a good one to bring to a potluck or to serve at a church circle gathering.

EASY PINEAPPLE SALAD

1 small package instant lemon pudding mix

1-20 oz. can crushed pineapple (in its own juice, not drained)

1 c. miniature marshmallows

1/2 c. chopped pecans or walnuts

1-9 oz. container whipped topping mix

In a large bowl, combine pineapple and pudding mix. Add rest of ingredients, blending thoroughly.

Turn into serving bowl. Refrigerate overnight or 6-8 hours. Garnish with additional chopped nuts. Serves 6-8.

NOTE: I’m thinking you could turn this salad into a 7x11 or 9x13 pan and refrigerate. Then cut into squares to serve.

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Have you had enough turkey or ham for awhile? This beef entree sounds really good to me.

STEAK ROLL-UPS

1/2 c. uncooked long grain rice, drained (cooked according to package directions)

1/4 t. ground thyme

1/4 t. marjoram

1/4 c. chopped onion

1/4 c. green pepper

2 T. chopped pimiento

1-4 oz. can drained and chopped mushrooms

2 T. butter or margarine

2 lbs. round steak, bottom or top round or bison or venison steak cut 1/2-inch thick

half package dry onion soup mix

Combine first seven ingredients in a bowl. Cut steak into 3x5 inch pieces. Pound meat to about 1/4-inch thickness between two pieces of waxed paper.

Sprinkle each piece with pepper and salt to taste. Spread one heaping tablespoon of rice mixture over steak.

Roll up (like a jelly roll) and fasten with a toothpick. Brown in hot butter in skillet.

Transfer to 9x13 baking pan.

In pan which rolls were browned, add water and onion mix, stirring to dissolve soup. Add onion mixture, cover and bake at 350 degrees for 60-70 minutes or until meat is tender.

Serve with gravy. Serves 8.

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This is one of my very favorite dishes. I don’t know of a Czech or Slovak who doesn’t like sauerkraut.

BAKED SPARERIBS AND SAUERKRAUT

3-1/2 to 4 lbs. lean pork spareribs, cut into serving size pieces

1 qt. sauerkraut, drained

2 T. salad oil

1 large onion, sliced 1/4-inch thick

2-3 T. caraway seed (optional) I’m not fond of caraway so I don’t use it.

pepper to taste

6 medium potatoes, peeled and cut in half lengthwise

2 c. water

In large skillet, brown ribs in oil quickly over high heat, turning once. Put ribs into 9x13 baking pan. Put onions over ribs, then spread kraut mixed with caraway seed over ribs. Add water, cover and bake at 350 degrees 45-50 minutes. Add potatoes around inside edges of pan cover and and continue to bake about 20 minutes or until potatoes are tender. Serves 5-6.

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And, we’ll end with dessert that you can make the night before. Another pineapple recipe for you.

CREAMY PINEAPPLE DESSERT

1 package yellow jiffy cake mix

2 c. milk

1 8 oz. package cream cheese, softened (lite may be used)

1 small box instant vanilla pudding mix

1-20 oz. can crushed pineapple (in its own juice) drained

1-8 oz. carton whipped topping

Mix cake mix according to package directions.

Bake in greased and floured 9x13 inch baking pan for 20 minutes at 350 degrees. Cool cake.

Blend in next three ingredients until smooth. Pour over cake. Let sit until pudding layer sets up. Sprinkle drained pineapple over top. Spread topping carefully over pineapple. Chopped nuts may be sprinkled over top. Refrigerate overnight. Cut in squares. Serves 9-12.

NOTE: You could use a large can of mandarin oranges, drained or a can of blueberry or any pie filling.

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A note to the lady who called me about a recipe for stuffed pepper soup. I didn’t have the recipe nor had I ever heard of it, but since I make stuffed peppers, I thought I might be able to come up with something close to this soup. Here it is . . .

STUFFED GREEN PEPPER SOUP

1/2 lb. ground beef fried (drain and set aside)

1-2 T. margarine

1/4 c. diced onion

1 large clove garlic, minced

1 medium green pepper, diced

4 c. tomato juice

1 c. V8 or tomato sauce

salt and pepper to taste

1/4 c. long grain rice

Melt margarine in a 3 qt. saucepan. Add onion, clove garlic, green pepper; saute over medium heat, 3-4 minutes. Add tomato juice and V8 or tomato sauce to onion mixture. Salt and pepper to taste. (I use 1/2 t. salt and 1/8 t. pepper).

Bring to a boil and add raw, long grain rice; bring to a boil, stirring. Lower heat and boil gently 25 minutes or until rice is cooked.

Stir in hamburger and heat just to boiling. Makes about six one-cup servings.

NOTE: If too thick, add 1/2 to 1 c. water.

Rita, I think it’s a delicious soup. Thank you for asking for this recipe––I have it now. I hope it’s what you’re looking for.

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Thought for the day: Attitude is a little thing that makes a big difference. Keep smiling.

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