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Old 09-07-2013, 12:16 PM   #721
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We start with mashed potatoes (cold from the day before) that we then push through the ricer. I must admit, it is the only time I ever think to use my ricer. I do use my lefse grill and stick when I make tortillas. When I was in high school, pickled herring, coleslaw, and gherkins were "road food" when we went to ND to go shopping. I love pickled herring but won't eat it if the jar/container has been opened and been sitting in the fridge more than 12 hours.

I use my ricer to help squeeze some of the water out of shredded zucchini when I'm putting it in zucchini bread. I saw that on a TV cooking show.

Now that's something I love to see on my plate. Just not the chubs.
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Old 09-07-2013, 12:19 PM   #722
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I use my ricer to help squeeze some of the water out of shredded zucchini when I'm putting it in zucchini bread. I saw that on a TV cooking show.

Now that's something I love to see on my plate. Just not the chubs.
Timely--I'm making more zucchini fritters for the freezer today. Thanks.
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Old 09-07-2013, 01:36 PM   #723
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Northeastern Iowa where my college is located is chock full of Norwegians and Czechs. I was born in northern Wisconsin and the former ALC synod Lutheran church is Norwegian based. The LCA synod Lutherans were more Swedes. Now they are combined. I lived in Minnesota, full of misc Scandinavians. I now live in west central Illinois, where you'd be hard pressed to find an Olson, Johnson or Magnuson in a phone book. No one knows what lefsa is, much less finding it in a supermarket.
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Old 09-07-2013, 01:39 PM   #724
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I'm 1/4 Czech...I have no idea what they eat. My Grandmother, who was born there, never did anything or cooked anything that was from Czechoslovakia.
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Old 09-07-2013, 02:11 PM   #725
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I'm 1/4 Czech...I have no idea what they eat...
Chex Mix????
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Old 09-07-2013, 02:27 PM   #726
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Chex Mix????

ROFLMFAO!!! Now for the Bad-Czech jokes...
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Old 09-07-2013, 02:29 PM   #727
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Talking

I'm 1/2 Czech (Bohemian). My sister is the president of the biggest Moravian society in the Chicago area. Dad didn't learn English til he went to school. Grandma made wonderful kolache and rolls/breads. Czech cuisine is much like southern German. Lots of sour kraut, pork, etc. Milk soup, blood sausage, head cheese, garlic, and beer.
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Old 09-07-2013, 02:43 PM   #728
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I'm 1/2 Czech (Bohemian). My sister is the president of the biggest Moravian society in the Chicago area. Dad didn't learn English til he went to school. Grandma made wonderful kolache and rolls/breads. Czech cuisine is much like southern German. Lots of sour kraut, pork, etc. Milk soup, blood sausage, head cheese, garlic, and beer.
Dad is 1/2...he likes all that stuff. I learned how to make kolaches from a cookbook. Gran made a wonderful poppyseed coffeecake type thing that was heavenly. I've never been able to reproduce it. It was a sweet yeast dough wrapped with the sweet poppyseed mixture, baked as a loaf and a sugar glaze on top. It's the poppyseed mixture I cannot duplicate.
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Old 09-07-2013, 03:34 PM   #729
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I love the poppyseed stuff. We even have a poppyseed grinder. When I head north this week, I want to buy some bulk poppyseed. Oh, I found a recipe you might like. Let me dig for it , and I promise that it isn't liverball soup.
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Old 09-07-2013, 03:38 PM   #730
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Poppyseed Loaf.
Poppy Seed Loaf Recipe - Allrecipes.com

This isn't the one I was looking for, as Grandma never used lemon in hers. I'll keep looking.
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