Cheregi

[Yl...@aol.com]

Janet....see if this is what you are looking for.... they are both very much
the same..but one has beer in it. Dobru Chut!
Cathy Ambrisko Mullenix

Ceregy
2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon butter or margarine
2 tablespoons wine or beer
5 egg yolks
2 tablespoons sour cream
Powdered sugar
Sift flour, sugar and salt in bowl. Work butter into flour. Beat egg yolks
well. Pour into mixture. Add sour cream and wine or beer. Mix until well
blended. Turn out on floured board and knead until smooth. Divided into 2 or
3 pieces. Roll very thin. Cut into about 5-inch diamond shaped pieces (at
this point, you could also make a 2-inch slit lengthwise in the diamond and
pull one end through- just to make them fancier...) Fry in very hot deep fat
(or crisco or other oil) for about 1 to 2 minutes or until golden brown. When
cool, dust with powdered sugar.

Csoroge
8 egg yolks
2 C. sifted flour
2T Almond or rum flavor or wine
3T. sweet cream or evaporated milk
1/2 t. salt
Beat egg yolks well with flavoring, cream & salt in a
deep bowl, gradualy add the flour and mix well till dough is not sticky,
Knead on well floured board. Let dough rest of 1/2 hour, covered.
Roll out 1/4 inch thick, cut into 2" strips, then crosswise to form a 2"x 2"
diamond. Make a slit in the center of the square, draw one end through. Fry
in hot lard for only a minute Sprinkle with XXX sugar

************************

[JDeB...@aol.com]

thanks cathy, I appreciate your recipes. I'll keep you posted. Best
regards, Janet

[Jim C. Gajniak]

For Janet: I can attest to Cathy's recipe. Try it, you'll like. I've
made her
"Lazy Piroghi" in the past month. Visiting company really love it!
They want more.

For Cathy: Do you by any chance have a Slovak recipe book available?
Your choice
of food, its preparation, are clearly presented. If you have a book,
email
me info on it. If you don't have one, consider writing one.

Regards,

theolpro

P.S. I guess I'll try your "Cheregi" recipe next.

[jallen50]

Cathy, If you ever do write that book, I want to be the first in line to buy
one! I sent that recipe for lazy man peroghi to my cousin so his wife could
make it for my Slovak Uncle's 77th birthday celebration. They are still
raving about it! Thanks so much for sharing! You made my Uncle's day
perfect!
June

[Yl...@aol.com]

In a message dated 09/17/2000 6:42:30 PM Eastern Daylight Time,
jall...@msn.com writes:

<< Cathy, If you ever do write that book, I want to be the first in line to
buy
one! I sent that recipe for lazy man peroghi to my cousin so his wife could
make it for my Slovak Uncle's 77th birthday celebration. They are still
raving about it! Thanks so much for sharing! You made my Uncle's day
perfect!
June >>

>>For Janet: I can attest to Cathy's recipe. Try it, you'll like. I've

made her
"Lazy Piroghi" in the past month. Visiting company really love it!
They want more.

For Cathy: Do you by any chance have a Slovak recipe book available?
Your choice of food, its preparation, are clearly presented. If you have a
book,
email me info on it. If you don't have one, consider writing one.
Regards,
theolpro
P.S. I guess I'll try your "Cheregi" recipe next.<<

June & Jim, Dakujem to you both......No, I don't have a book yet, but I am in
the process of putting one together. This is much harder than I thought it
would be...... I have done a few for family members...passing down my
Grandmothers recipes to them, but I really don't know where to begin?

Thanks for the encouragement...........This is supposed to be the year for
doing this..... 100 years since my Grandmother immigrated....as a tribute to
her.....
Cathy Ambrisko Mullenix
"2000"
Searching for: AMBRISKO, MATEJ, SASSAK, STOFKO, of Kostolany Nad. Hornadom,
(Druzstevna Pri Honade,& St Istavan) Slovakia, Hernad, Vesce, Hungary.
BARNYIK, BARNICK, of Dacov, Slovakia. YANICKO, JANICHKO, CHERBA, of
Dubovica,Slovakia. CHURILLA, KANUSCHEK, POLIVKA, LAZORIK, ISTOCIN, OCKOVIC
of
Dacov, Slovakia. CHEROK (CZIRAK) of Zemplinski, EVON, IVAN, KOVACH. In
USA: Scranton, Throop, Olyphant, Newton-Ransom, Pa., Gary, Indiania, Ansonia
& Milford Ct.
Please check out my homepage:
<A HREF="http://members.aol.com/ylbrd/genealogy/index.htm">Memories........
...</A>
http://hometown.aol.com/ylbrd/genealogy/index.htm
My Grandmother's Recipes......
Julianna Lazorik Barnyik Ambrisko
<A HREF="http://www.iarelative.com/recipe/">Recipes of Slovak-World</A>
http://www.iarelative.com/recipe/
Keep Slovak Traditions Alive!

[Yl...@aol.com]

Hi All,
The name "Cheregi" brought back memories for me.....but I need some feedback
from some of you. My family always made "Chalegies" also called
"Rosettes"..they were a thin pastry cookie, made with heavy irons dipped in
batter, then fried. I always thought these were "Italian" from my Aunt Anna.
But now I remember my Grandmother making these too, and my Mother, always
for special occasions like weddings and showers. I have a set of irons and I
just made several batches for a wedding a few weeks ago. My question.....was
this a Slovak cookie/pastry? Does anyone remember these?
Thanking you in advance....
Cathy Ambrisko Mullenix

[JDeB...@aol.com]

Hi Cathy, I just found my irons and I can't find the recipe for the cookies. I wanted to make these for my uncles as well. I always thought that these were timbales - not a slovak name - and they were swedish but I have seen them at slovak gatherings as well. Are yours very thin and flaky?. You cook them in oil and just push them off the iron with a fork?
Could you please send me your recipe. Thanks, Janet
PS The reason I am more than usually flaky about not being able to find things is that I have moved and interesting things like my cookie irons surface as I look in strange boxes.

[Czech-L Administrator]

I think the iron itself is called a pizelle. Yes, I believe I have eaten a
similar item in every home I ever visited (and I visited a lot of different
ethnic groups at Christmas time each year with bountiful bake gifts shared
by all <smile>).

Elaine

----- Original Message -----
From: "David Kuchta" <humb...@intergrafix.net>
To: "Multiple recipients of list" <slovak...@fris.sk>
Sent: Monday, September 18, 2000 7:27 PM
Subject: Re: Cheregi

> Hi: In our area, many Slovaks as well as Italians make these. They are
> called Pezells. (SP?)
> Dave K.

[David Kuchta]

Hi: In our area, many Slovaks as well as Italians make these. They are
called Pezells. (SP?)
Dave K.

[Yl...@aol.com]

In a message dated 09/18/2000 1:48:35 PM Eastern Daylight Time,
JDeB...@aol.com writes:

<< Subj: Re: Cheregi
Date: 09/18/2000 1:48:35 PM Eastern Daylight Time
From: JDeB...@aol.com
Sender: slovak...@fris.sk
Reply-to: <A HREF="mailto:slovak...@fris.sk">slovak...@fris.sk</A>
To: slovak...@fris.sk (Multiple recipients of list)

Ahoj Janet,
Here it is.......
Chalegi's
also called Rosettes,Timbales & Pezells
1 cup flour
1 egg
1/2 teaspson salt
2 tablespoon sugar
2 teaspoons Vanilla or Almond flavor
(can also use rum, orange or lemon, wine or bourbon too)
1 cup evaporated milk
food coloring (optional to tint the pastries)
Mix all ingredients well till the consistency of thick cream, let rest for 15
minutes. Heat 2-3" of lard, vegetable shortening or peanut oil to 325-350%.
An electric fry pan is perfect for this because of the temperature control
and there is plenty of room to make several Chalegies at the same time. let
irons heat up in hot fat, dip into batter just to the top edge,(Don't let the
batter go over the top edge) if the oil is hot enough the batter will stick,
If not it will fall off. Dip iron with batter on it into fat let it go to the
bottom and fry for a few seconds lift the iron out and the Chalegi should
release, if it doesn't push it off with a pair of tongs, turn over on other
side fry till lightly browned. Lift out and drain on paper towels over
several thickness' of brown bags (Slovaks throw nothing away!). Repeat with
the rest of the batter. If batter gets too thick thin with a little water
and continue. When finished sprinkle with xxx sugar or cinamon & sugar. Deep
molds, like seashells, pie wedge or patty shells can be filled with pudding
or fruit and whipped cream for an elegant desert. These are so easy to make
I usually make big platters for weddings and showers with chocolate kisses or
candied almonds sprinkled around the platter. These can be put into large
"tins" (like a Charles Chip can) and stored (unsugared) for months in the
freezer with waxed paper inbetween layers, great for last minute visitors.
Just place in hot oven for a few minutes, sprinkle with sugar and serve.
They'll think you just made them!
Optional: You can also make "Snack" Chalegies. Use the same recipe but
instead of the flavorings put one or more of the following: grated cheese,
seasoned salt,dry parsley, chives or oregano, garlic powder. Sprinkle with
salt or garlic powder. A great altenative to potatoe chips. I have a few
irons that are like little cups, shaped like clubs, hearts, diamonds &
spades, they can be filled with cheese or salads (like tuna, crab or ham
salad) makes an easy horderve. Timbale irons come in various sizes and shapes
such as hearts, stars and butterflies. They're available in specialty
cookware stores.
<A
HREF="http://www.tavolo.com/docs/shop/catalog/product.jhtml?PRODID=129307&CATI
D=101146&SH=false">Tavolo - Rosette, Cast Iron, 4 pc.</A>
http://www.tavolo.com/
<A HREF="http://stores.yahoo.com/zehnders/rosetteirons.html">Rosette Irons</A>
http://stores.yahoo.com/zehnders/rosetteirons.html
<A HREF="http://www.ccwsupply.com/level3cookierosette.htm">Cake </A>
http://www.ccwsupply.com/level3cookierosette.htm

[Barbara Hardin]

Hi Cathy..
Boy do I remember these! I remember Mom heating the iron, dipping it into
the batter, then back into the oil. Then, if the oil wasn't the right temp,
she'd grumble and try again.
My Mom had the butterfly shaped iron and would often make huge plattersfull
for my classmates in elementary school. She would put a dollop of lekvar or
jam in the depression that was the body of the butterfly then sprinkle
powdered sugar over all. We loved those things. And my teachers were
always impressed. They looked hard to make but wern't really.
Thanks for the recipe and the url's. I think I'll just order myself one of
the specialty irons.
Barbara

[JDeB...@aol.com]

Thank you Cathy. I really appreciate it. In Philadelphia, pizelles are made
on a special waffle type iron. While absolutely delicious, they are different
from what we are talking about and require a somewhat thicker dough.. You
end up with a very thin crispy waffle. I mention this to avoid anyone using
this dough on a pizelle iron and making a mess and hating us. These
chalegi/timbales are made as Cathy said by deep frying a very thin dough on a
special iron that makes a very flaky very light cookie or pastry that then
gets dusted with powdered sugar. Have a great day everybody, I have to get
ready to go to my real job. Best regards, Janet