COOK OF THE WEEK - CZECH DINNER

This past weekend I was invited up to my brother and sister-in-law’s home in Estherville, to share in a Czech dinner. Barb and John Cuthbertson were the cooks with one daughter making the dumplings. The history of this Czech dinner goes back several generations. Barb’s father, Joe Blaha and his brothers and sisters came to America from Czechoslovakia with their parents way back when Joe was a young boy. Eventually the Blaha family settled in Iowa. Joe Blaha met Marge Walstead who grew up in Pocahontas and were married. They had three children, Barb being their youngest. In time Marge (Walstead) Blaha picked up the art of cooking Czech probably from Joe’s mother and started the tradition of cooking at least one Czech meal for her family every year, probably more. Now Joe and Marge are both deceased and Barb has decided to carry on this tradition. But only after Marge was able to put her recipes down on paper as she just knew what to cook and how much of this or that went into the bowl or pot. Barb and John’s youngest daughter, Melonie, who has always been interested in cooking, sat down with her Gramma Jo (which the grandchildren all called Marge) and watched what went into the recipes and wrote them down. I’m sure other families are figuring out this is the only way to carry some old family recipes forward because in the olden days so many women just knew how to cook without recipes. John’s parents were Ozzie and Elsa (Cordes) Cuthbertson, who also resided in Pocahontas County. They are also deceased. Barb and John have four children, three daughters and one son. All four are married and Barb and John have 10 wonderful grandchildren. (Of course I’m not prejudiced or anything!) Their children live in Stewartville, MN; Graettinger; Gruver and Alta. Barb grew up on a farm in rural Pocahontas and John grew up in rural Rolfe and rural Havelock. When John was a senior or maybe just out of high school, he and Barb started dating. They were married Nov. 28, 1970. It doesn’t seem possible that next month my “little” brother and Barb will be celebrating their 44th anniversary. The time just flies when we are all having so much fun! Barb works in Communications/Marketing and John is self-employed as a carpenter and construction. Incidentally, he has helped all four of their children either completely renovate or remodel their homes or finish a basement in a brand new home. I wasn’t lucky enough to get him down to do my home after my fire! This was a busy weekend so Barb never seemed to sit down long enough for me to get a picture of her but I’m sharing a picture of the five youngest grandchildren just before we went to their church to celebrate Halloween with Trunk’s or Treats (no that isn’t a typo)! Five or six people decorated the trunks of their cars with Godly messages and themes and handed out treats to the children who came by. Then we all went inside for more fun and games. Supper was also being served but we had just eaten so didn’t partake of their meal which did smell delicious despite our full tummies. The Czech meal we ate consisted of Pork Roast, Sweet and Sour Cabbage and Bread Dumplings. They also shared with me a Christmas Bread recipe and Kolaches, which Barb’s mother, Gramma Jo, always baked. Barb actually baked a 10 pound pork roast for this dinner, but the recipe is for a smaller amount, depending on the size of family you are cooking for.Pork Roast3 pound pork roast (with bone in), thawed5 garlic cloves, crushed1 tablespoon salt or enough to cover garlic Crush the garlic with a knife and add the salt. Put little slits in the meat and put the garlic and salt in all the slits. Cover loosely and put in a 350-degree oven and bake for 2-1/2 or 3 hours, more or less depending on the size of your roast.Sweet and Sour Cabbage3 pound head of cabbage, green or red or some of each1/2 cup water4 tablespoons water4 tablespoons butter1 teaspoon salt Slowly cook until tender.Then add:1/4 cup vinegar1/2 teaspoon caraway seed1/4 to 1/2 cup sugar, depending on sweetness desired Let simmer low until ready to serve.Bread Dumplings They have tweaked this recipe until they have it almost perfect.8 eggs12 ounce can evaporated milk5 cups flour4 teaspoons (heaping) baking powder Beat eggs well and add the milk. Add the salt and baking powder and gradually add the flour, 1 cup at a time. Add enough flour to make a stiff dough. Add bread cubes and spoon out about 1 tablespoon of dough at a time and with wet hands press down dough slightly. This gets the air out. Drop into boiling water. Turn over and put lid on and when this comes to a boil again lower heat so they don’t boil over. Boil about 10 minutes and check for doneness. Remove with a slotted spoon. Slice with a string as a knife might crumble them. Serve slices with brown gravy made from the pork roast (recipe above).Christmas Hauka (bread) From Anna Blaha 1888-1953.2 packages yeast dissolved in 1/2 cup warm water2 cups milk2 sticks oleo or butter1 teaspoon mace1 tablespoon salt4 cups potato waterflour Heat milk and butter until melted. Let cool. Add mace and salt. Add potato water and yeast; stirring well. Add milk and butter; add 2 cups of flour at a time, until you can’t stir anymore. Have one small container red and green candied cherries cut into small pieces. Add almonds and 1 cup white raisins. Toss these in flour to coat and then add to the dough. Turn onto a floured board and knead until dough is not sticky. Turn into a greased bowl; let rise until double. Turn part on floured board; cut into small strips. Braid 4 strips, then 3, and twist 2 and stack on each end. Let rise until double. Brush with beaten egg yolk. Bake in a 350 degree oven for 45 minutes to 1 hour, depending on size of loaves.Kolaches Gramma Jo had these mastered too!2 packages dry yeast1 tablespoon sugar1 cup butter or margarine2 cups milk2 whole eggs plus 4 yolks1/2 cup sugar1/2 teaspoon mace1-1/2 teaspoons salt6 to 7 cups flour Dissolve yeast in lukewarm water; add 1 tablespoon sugar and let stand until bubbly. Melt butter and add 2 cups milk; heat until warm. Beat eggs and yolks; add sugar and beat until it becomes thick. Add warm milk. Next beat in flour, only adding 1 cup at a time. When dough becomes too thick to stir, turn out onto a floured board and knead until smooth and silky. Put in a greased bowl and let rise in a warm place until doubled in bulk. Turn out onto a floured board. Form into walnut-size balls. Place on greased baking sheet; let rise. Press center and fill with filling. Bake in a 400 degree oven for 7 to 10 minutes. Makes 6 dozen. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.

Rate this article: 
No votes yet