Eastern European Recipes

Tea, pudding, and soup

Chai (Russian Tea)

Russia is one of the leading tea-drinking nations. The samovar (a type of water boiler) is used to help make tea. Tea is drunk with lemon or sugar, or sometimes with a dab of jam as sweetener. It is often served with a sweet cake. Russia, England, and Asia top the list as tea-drinking nations. At mealtime in Poland and Czech Republic, children often drink tea from tin cups with milk added.

Pappilan Hatavara (Bread Pudding)

12 slices whole wheat bread
2 eggs
1-1/3 cups milk
4 teaspoons sugar
1/2 teaspoon salt
jam
whipped topping

Tear bread into tiny pieces.
Beat the eggs, and mix them together with the milk, sugar, and salt.
Soak the bread in this mixture.
Coat 8 custard cups with vegetable oil spray.
Spoon a layer of bread mixture in the bottom of each, then a layer of jam, then bread, then jam, etc., topping with bread. Bake at 350 degrees until top is crispy (approximately 40 minutes).
Serves 8.

Zupa z Dynia (Pumpkin Soup)

1 16-ounce can pumpkin
1 quart milk
3/4 teaspoon allspice
1 cup cooked rice
2 tablespoons margarine
salt and pepper to taste

Mix pumpkin and milk together.
Add allspice, pepper, and salt.
Then place in a saucepan and bring to a boil.
Stir in cooked rice and margarine.
Simmer.
Makes about 8 servings .

More on: Family Recipes