APPLE PANCAKE RECIPE

Spread 1 can apple pie filling in 9 x 13 inch pan.Sprinkle 2 cups flour, 1 cup sugar, 1 1/2 teaspoons soda and 1/2 teaspoon salt over apples.
Mix: 2 eggs, 1 teaspoon vanilla and 2/3 cup oil. Pour over dry ingredients, stir lightly. Top with 1/2 cup walnut bits. Bake at 350 degrees for 40 minutes.

TOPPING FOR APPLE PAN CAKE

While cake bakes combine 1 cup sugar, 1 cup sour cream, and 1/2 teaspoon soda in small saucepan. Cook and stir over medium heat until mixture comes to a boil. When cake is done, prick with a fork and pour mixture over it.

By: Slavica Milenkovic

VEGETABLE PIZZA RECIPE

1 13 oz can chicken breast
1 10 oz. can refrigerated pizza crust
2 cups home made or store-bought(spinach dip) 1 cup fresh broccoli, 1/4-inch dice

1 4 oz. can black olive slices
1/3-1/2 cup chopped green onions
1 large ripe tomato, seeded and chopped

Preheat oven to 400°F. Grease a pizza pan with olive oil. Unroll pizza crust and press into the edges of pan.
Brush with oil and bake for 7 minutes or until it begins to turn golden brown. Remove from oven and let cool for 5 minutes. Spread 1 cup of the spinach dip evenly over crust leaving an edge as you would when making a pizza.
Top with the chopped broccoli, olives, chicken, green onions and tomato. Cover with another cup of the spinach dip.
Bake for another 7 minutes.

By: Slavica Milenkovic

BEEF STEW RECIPE

2 pounds beef stew cubes
1 (32 ounce) can tomato juice or V-8 cocktail
3 cloves garlic, crushed
1 onion, sliced
1 stalk celery, sliced
1/4 teaspoon oregano
1 beef bouillon cube (optional)
3 or 4 carrots, sliced
4 or 5 potatoes, cubed
1 tablespoon flour
1 tablespoon sugar (optional)
1 1/2 tsp. salt1/2 teaspoon black pepper

Preheat oven to 250° F. In a casserole dish, blend salt and pepper, sugar (optional), oregano, flour and one crushed beef bouillon cube (optional). Stir in tomato juice, mixing well to combine. Add remaining ingredients. Cover and bake about four hours. If using a slow cooker, which also works well for this dish, set your timer for six to eight hours on the medium setting.

By: Slavica Milenkovic

BLACK BEAN SOUP RECIPE

1 lb black beans, soaked
8 cups water
1 tablespoon kosher salt
1 cup onion, chopped
1 cup green pepper, chopped
1 cup celery, chopped
1 cup carrots, chopped
8 tablespoons olive oil
6 garlic cloves, peeled
1 1/2 teaspoons cumin (or to taste)
4 teaspoons white vinegar

Simmer beans in water until soft. Sauté onion, pepper, celery and carrots in olive oil until the onions turn golden brown. Add garlic, cumin and vinegar. Cook, stirring for 3 minutes. Drain about 1/2 cup water from beans and add it to the sauté. Cook over low heat for 30 minutes. Combine vegetables with beans. Cook for another 30 minutes, adding more water if necessary.

 By: Slavica Milenkovic

BANANA SPLIT RECIPE

2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
16 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla
3 large banana, sliced
20 ounces crushed pineapple, well drained
12 ounces Cool Whip
1/2 cup chopped nuts4 ounces maraschino cherries, drained & halved

Combine the 1/2 cup sugar, graham cracker crumbs and melted butter. Press into a 9 x 13-inch pan. Bake crust at 350 F. for 15 minutes. Let cool. Cream together cream cheese, remaining sugar and butter. Spread cream cheese mixture over graham cracker crust. Layer sliced bananas, drained pineapple, and cool whip in order. Sprinkle with chopped nuts then maraschino cherries. Cover and refrigerate for 6 hours or overnight. Serving Size: 8 pers.

By: Slavica Milenkovic

MOUSSAKA RECIPE

6-7 potatoes,chopped into small cubes1 carrot, sliced
1 big or 2 smaller onions, chopped firmly
500 gr (about 1 lb) beef, minced
3 tbsp. tomato sauce
vegetable or olive oil
1/2 tsp. red pepper (or to taste)
black pepper
salt
3 eggs
1 (16 oz) container of yogurt (450-500 gr)2 tbsp. flour

Put all the ingredients together, except eggs, flour and yogurt. Add water until the level of the ingredients and bake at the max heat of the oven till the water is almost absorbed. Mix together the eggs, yogurt and flour, add salt and other spices (optional) and spread on top of the dish. Bake again till golden. Eva's Note: It's not the original recipe, I changed it a little and made it healthier. In the original recipe you have to fry a little the meat, carrot and onion, then to add the other ingredients and to bake. But I don't like frying.
 
By: Slavica Milenkovic

NEW YORK STYLE CHEESECAKE RECIPE

3 lbs. cream cheese
1 3/4 c. sugar
1 1/4 c. sour cream
1/4 tsp. salt
1 tsp. vanilla
1 tsp. lemon juice
6 eggs
1 tsp. grated lemon peel

CRUST:

1 1/2 c. graham cracker crumbs
4 oz. butter, melted
1 tsp. cinnamon
1/4 c. sugar

OPTIONAL FILLING INGREDIENTS:

Chocolate chips, Amaretto, fresh raspberries

Combine the graham cracker crumbs with the cinnamon and sugar. Add the melted butter. Press into pans and set aside. Cream the cheese, then add the remaining ingredients with the eggs last. Whip until smooth. Bake for 20 minutes at 350 degrees, then turn down oven and bake for 55 minutes to 1 hour at 275 degrees. If the top starts to overflow the pan, press in sides gently. After the baking is done, put wax paper on top and place a plate on top of paper to weigh it down. Cool. Top with sour cream layer and chocolate swirls; strawberries or leave plain.

By: Slavica Milenkovic

BOSTON FISH SOUP RECIPE

2 lbs. fish fillets, fresh or frozen (perch, cod, flounder)
4 slices bacon
4 med. onions
2 pkgs. frozen mixed vegetables
1 tsp. salt
1/2 tsp. rosemary
1/2 tsp. thyme
1 tbsp. diced parsley
1 (1 lb.) can tomato wedges
2 (10 oz.) cans cream of potato soup
1 c. milk1 c. half and half (or evaporated canned milk)

Thaw fish. Fry bacon until crisp. Remove from pan; reserve. Add onion and frozen vegetables, salt and seasonings to bacon drippings. Cover and simmer for 10 minutes. Add fish. Simmer gently another 10 minutes. Break up fish with a spoon. Add tomatoes, undrained. Combine soup, milk and cream in a bowl. Stir this into fish mixture. Heat to serving temperature. Add crumbled bacon before serving. Serves 8. Great with tossed green salad and crusty bread.

By: Slavica Milenkovic

CRISPY OVEN BAKED CHICKEN RECIPE

1 chicken, cut in pieces
2 egg whites or 1 whole egg
1 cup seasoned bread crumbs or panko
1 cup all purpose flour
1 tbsp. freshly chopped parsley
1/4 tsp. each garlic and onion powder
1/2 tsp. paprika (optional)flour, salt and pepper

Wash chicken pieces and pat dry with a paper towel. Season chicken with salt and pepper and roll in flour to coat. Spray a 9"x13" baking pan or larger with olive oil spray. In a shallow dish, beat egg slightly. Add minced parsley to egg with a pinch of salt, pepper (and a sprinkle of garlic and onion powder). In a shallow pan, combine 1 cup crumbs/panko with 1 cup flour. Season the flour with salt and pepper, onion and garlic powder. Roll the chicken in the egg, then in the seasoned flour/crumb mixture, turning well to coat. Spray chicken well all over with the olive oil spray to moisten crumbs. Bake, in a preheated 350°F oven, for about 1 hour or until chicken is tender, golden, and cooked through.
By: Slavica Milenkovic

WIENER SCHNITZEL RECIPE

6 veal chops or steaks
salt and pepper
2 eggs, slightly beaten
flour
3 tbsp. bacon drippings
juice of 1 lemon1 cup thick sour cream

Sprinkle veal lightly with salt and pepper. Dip into eggs, then into flour. Brown on both sides in hot bacon drippings, then cover and cook slowly until chops are tender and cooked through. Sprinkle with lemon juice and arrange on a hot platter. Blend the tablespoon of flour with drippings from pan. Add sour cream and cook for three minutes, stirring constantly. Season to taste with salt and pepper and serve with chops. Garnish with slices of lemon. Variation: Currant jelly can be melted in the drippings in which the chops were sauted instead of adding flour and cream.

By: Slavica Milenkovic

SPAGHETTI ALLA CARBONARA RECIPE

1 lb. pasta, cooked al denté (any kind)
5 eggs
1/2 cup heavy cream
salt and freshly ground black pepper, to taste
1 tbsp. extra virgin olive oil
2 tbsp. unsalted butter
1/2 lb. pancetta, bacon, prosciutto or salt pork1 1/4 cups freshly grated Parmesan and/or Romano cheese




Cut the pancetta, bacon, prosciutto or salt pork into small 1/8-inch cubes. The rind/skin may be left on. Add 3 whole, peeled garlic cloves. In a large, heavy skillet over low heat, sauté meat bits and garlic for 10 minutes or so, until the meat becomes translucent and softened. Stir occasionally. Press softened garlic into the oil from the bacon to flavor it. Add olive oil as needed, to keep bits from sticking. Meanwhile, cook pasta, following package directions, until al denté (to the tooth). Beat eggs and cream together with a pinch of salt. Add butter to pan and stir until melted. Stir the cooked and well-drained pasta into the skillet. Remove pan from heat and stir in the beaten eggs/cream mixture along with half of the grated cheese. Work and stir quickly as the heat of the pasta will begin to cook the eggs. Stir until each strand of spaghetti is well coated. Stir in remaining cheese and add salt and pepper, to taste.

By: Slavica Milenkovic

AMERICAN GOULASH RECIPE

2 lbs lean ground beef
1 medium onion
1 medium green pepper
1 32 oz can tomato juice
2 cups elbow macaroni
1 16 oz can diced tomatoes1/4 cup Parmesan cheese

Brown ground beef until done. Meanwhile, dice onion and green pepper. Add onions, green pepper, tomatoes, tomato juice, and macaroni. Salt and pepper to taste. Cook on medium low heat for 45 minutes. Serve with a sprinkling of Parmesan cheese.

By: Slavica Milenkovic