Rumanian Mixed Vegetables (Ghiveci) This is the national dish of Rumania, and it is traditionally cooked in a special casserole called a "guvens." 2 medium potatoes, cut into 1/2-inch cubes 2 medium carrots, sliced 8 ounces green beans, ...

Runza (Meat Pies) Note: Rhodes frozen rolls can be substituted for the Dough. Just roll out thawed dough into 6-inch squares. Dough 4 1/2 cups all-purpose flour, divided 1/2 cup granulated sugar 2 packages dry yeast 1 teaspoon salt 3/4 cup milk 1/2 ...

Sautéed Mushrooms (Czechoslovakia) 6 tablespoons butter, melted 1/2 cup finely chopped onions 1 pound fresh mushrooms, thinly sliced 1/2 teaspoon caraway seed Salt, to taste Fry onions in melted butter. Cook 4 to 6 minutes or until translucent; add ...

Serbian Skillet Pork (Muckalica — Yugoslavia) 1 1/2 pounds boneless pork shoulder 2 tablespoons vegetable oil 1/4 cup water 3 medium onions, sliced 1 medium tomato, chopped 1 1/2 teaspoons salt 1/2 teaspoon paprika 1/4 teaspoon pepper 1/8 to 1/4 ...

Shredded Cabbage Soup (S'chee — Russia) 2 medium onions, thinly sliced 3 tablespoons bacon fat, butter or margarine 2 (10 1/2 ounce) cans) condensed beef broth 2 broth cans water 1 small head green cabbage, coarsely shredded (5 cups) 2 medium ...

Spareribs and Cabbage (Zeberka Wieprzowena z Kapusta — Poland) Serve with mashed or boiled potatoes. 1 tablespoon vegetable oil 4 1/2 pounds fresh pork spareribs, cut into 6 pieces 1 large onion, sliced 1 large carrot, sliced 2 teaspoons instant ...

Traditional Polish Sweet Bread (Babka) This dessert, a cross between cake and sweet bread, is often baked for Easter. 3 (1/4 ounce) packages active dry yeast 1 1/4 cups unsalted butter or margarine 6 eggs 3/4 cup warm water (110 degrees F) 2 egg ...

Yugoslavian Coffee Cake (Potica) 1 package active dry yeast 1/4 cup warm water (105 to 115 degrees F) 3/4 cup lukewarm milk (scalded, then cooled) 1/2 cup butter or margarine, softened 3 eggs 1/4 cup granulated sugar 1/2 teaspoon salt 4 1/2 to 5 ...