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Kolachky

Submitted by: Patricia

Home Town: Binghamton, New York, USA

Living In: Lawrence, Kansas, USA

My father and grandparents were born in Czechoslovakia. I use to watch my grandmother make these small pastries at Christmas time and I couldn't wait to eat them when she was all done. I do hope you will enjoy this recipe as much as I do. You will need a large area to work.

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Choereg (Armenian Easter Bread)

Submitted by: Ani

Living In: Montreal, Quebec, Canada

Ok...so my mother would just kill me if she knew I made our family recipe for Choereg public. But my policy is 'why keep a good thing to myself'. Choereg is a traditional, slightly sweet bread, especially made for Easter. It is delicious for breakfast with a nice cup of coffee. It takes some level of skill, but anyone used to handling yeast should not have a problem. You can find Mahleb at Middle Eastern grocery stores, especially around Easter. It will be with the spices. Please do not omit it, as this is what gives it its distinctive flavour and aroma.

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Traditional Russian Pirozhki

Submitted by: The Beatles Rock My Sox

Home Town: Woodstock, New York, USA

Living In: Bremerton, Washington, USA

Small pockets of dough are filled with cabbage and hard-cooked egg before baking. I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).

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Ice Cream Kolacky

Submitted by: Holly

This dough is made rich by adding ice cream. It is made even quicker and easier by using a canned filling.

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Sirecz (Easter Cheese)

Submitted by: Lorrie

A traditional Slovak Easter Cheese served with the Easter meal. This is served sliced and cold. It tastes like a sweet custard.

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Solianka or Russian Beef Soup

Submitted by: Karena

The recipe for this rich and tangy Russian soup calls for wild mushrooms and three types of meat cooked in a highly seasoned beef stock with kalamata olives, marinated mushrooms, capers, and dill pickles.

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Polish Dill Pickle Soup

Submitted by: Holly

Serve with your favorite hamburger. This soup tastes best chilled, the next day.

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Bigos (Hunter's Stew)

Submitted by: MJ46NY

Home Town: Syracuse, New York, USA

A traditional Polish stew using pork, kielbasa, and sauerkraut. Great for a cold winters day. Well worth the time it takes to make it!

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Grandma Skeet's Prune Kolaches

Submitted by: SCOOBYVC

This is a Czech Pastry my Grandma use to make with a home made prune filling and streusel topping. I changed it a little so I could use the bread machine. They are worth the hard work!!!

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Buckwheat Blinis

Submitted by: bob's wife

This is an old, Russian recipe. These small, yeast-raised, buckwheat pancakes are traditionally served with caviar (or even smoked salmon).

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Geneva's Ultimate Hungarian Mushroom Soup

Submitted by: Genevajones

This warm and filling soup makes a wonderful lunch during cooler weather.

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Hunza Bread II

Submitted by: Holly

This simpler version of Hunza Bread is a sweet, rich white bread adorned with golden raisins.

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Hungarian Beigli

Submitted by: SLAIMBEER

Beigli is a traditional walnut roll served in many Hungarian families at Christmas and Easter as a special treat. This recipe has been handed down in my family for generations. It takes time to prepare, but the result is well worth the effort!

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Hungarian Chestnut Cake

Submitted by: MARBALET

This rich dessert is full of all sorts of wickedness, and is a bit labor- intensive, but well worth the work. Chestnuts and marrons glace are available in specialty food stores and gourmet stores.

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Ukrainian Prune Torte

Submitted by: Olga D

Five buttery biscuits are layered with a warm prune filing.

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Polish Egg Bread

Submitted by: BOBBIELLEN1

Polish Bread, classically braided, is lightly sweetened with sugar.

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Slovak Easter Cheese (Cirak)

Submitted by: Cathi from NJ

Home Town: Iselin, New Jersey, USA

Living In: New Port Richey, Florida, USA

This is traditional Slovak Easter cheese that is served Easter Sunday. It is traditionally served with baked ham and beet horseradish and is great on sandwiches. It is very mild in flavor and not like other cheeses.

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Chicago Style Roast Duck

Submitted by: He be GB

Home Town: Cicero, Illinois, USA

Living In: Gainesville, Georgia, USA

This spice rubbed duck is turned often during roasting to ensure that it is crispy on the outside and meltingly tender on the inside.

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Slovak Sauerkraut Christmas Soup

Submitted by: zizala

This is a very special Slovak Christmas soup made with sausage, ham and sauerkraut. I have made it for many foreigners and they were always amazed.

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Streamline Hungarian Torte

Submitted by: KATLOCA

Home Town: Homestead, Florida, USA

Living In: Wadsworth, Ohio, USA

This three layer Hungarian torte recipe is made with walnuts and apricot preserves and topped with a fluffy meringue. This is a showpiece of a cake that will serve a crowd!