Palachinky

You need:

• 3 large eggs
• 1 cup of milk
• ½ cup flour
• 1 pinch of salt

Instructions:

In a bowl, combine and whisk all the ingredients together. Heat a frying pan. Lightly butter the pan or spray with cooking spray. Pour about 2-3 tablespoons of the mixture. Quickly spread the mixture out evenly. Fry for about a minute on a medium heat and flip over. When done, use a topping of your choice. This makes about 8-9 palachinky. It is the easiest pancake recipe!

Skinless Sausages

You need:

• 1 pound ground beef
• 1 pound ground pork
• 2 tablespoons of olive oil
• 2 teaspoons of cumin powder
• salt to taste
• 1 teaspoon black pepper
• 3 tablespoons water

Instructions:

Mix all the ingredients together. Set aside for a few hours. Some prefer to refrigerate for 24 hours. Make 12 cylinder-like shaped forms, but longer, like sausages. Grill them and serve with a side dish of your choice. This serves 4.

Oven Baked Trout

       Ingredients

• 1 cleaned and washed trout (head removed)
• 2 tablespoons olive oil
• 1 lemon, sliced
• 
4 sprigs of parsley
• ½ onion
• tomato
• 
salt and pepper

To cook trout, wash and dry the fish inside and out and coat sides with a little olive oil.

Slice mushrooms and place half in the bottom of a shallow baking dish.

Salt and pepper fish, inside and out, to taste and place in dish on top of mushrooms.

Sprinkle bread crumbs over fish along with the minced parsley, chopped garlic and the green onion.

If using fresh lemons, squeeze 1 or 2 directly over the entire trout including the inside.

Meanwhile melt butter, add to olive oil and the juice of 2 lemons.

Pour slowly over fish saving about half of the mixture.

Bake for 20-25 minutes at 375 degrees or until they are tender and bread crumbs are light brown.

Fish is done when the meat flakes easily when a fork is inserted into the flesh and lifted up slightly.

Garnish with a few lemon wedges and a few sprigs of fresh parsley.

Chicken and Rice Wrap

Ingredients:

• 2 tablespoons margarine or butter
• 1 (6.8-ounce) package Spanish Rice
• 1 (16-ounce) jar salsa, or 2 cups chopped fresh tomatoes or 1 (14-1/2 ounce) can tomatoes, undrained and chopped
• 12 ounces boneless, skinless chicken breast, cut into thin strips (about
• 3 breasts)
• 1 cup canned black or red kidney beans, drained and rinsed
• 1 cup frozen or canned corn, drained
• 8 (6-inch) flour tortillas, warmed
• Shredded cheddar cheese, optional
• Sour cream, optional

In large skillet, over medium-high heat, melt margarine. Saute rice-vermicelli mix until vermicelli is golden brown.

Slowly stir in 2 cups water, salsa, chicken and Special Seasonings. Bring to a boil. Cover; reduce heat to low. Simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink inside.
Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream

Potatoes with Bacon and Mushrooms

You need:

• 1 pound potatoes
• 8 oz mushrooms
• 6 oz of bacon
• salt to taste

Instructions:

Wash and cut the bacon. Fry it until crispy. Put the pieces on a plate. Wash the mushrooms well and fry them in the fat from the bacon. Put on a separate plate. Peel and slice the potatoes into circles. In a pan add the potatoes and fry in a vegetable oil  until almost ready. Mix with the mushrooms and bacon.Add the onion and fry for another 5 minutes on low heat. Salt to taste.