Clara Myerchin Kresl's Recipes:

Nationality Dishes

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Clara Myerchin Kresl's Recipes Breads  Canning  Cookies  Desserts  Main Dishes



4 cups water, boiled & cooled
1 cup sugar
4 eggs
1 cup Mazola oil
4 tsp. Salt
4 pkgs. Yeast
13 or 14 cups flour
Mix sugar, eggs, oil and salt.
Dissolve yeast in lukewarm water.
Add, along with flour.
Let rise for 1 hour.
Punch down. Let rise 1 hour more. Pat dough to 1/2" thick. To make Kolaches, cut with a round cookie cutter. Place on a well greased pan and make indentations in each by putting two fingers in the center and pressing down & gently pulling outwards to each side, to form a place to put the fillings. Place a nice amount of filling in each. Fill and let rise till double. Bake at 350E for 25 minutes, till light brown

Frost around filling with a thick powdered sugar frosting.
: Boil prunes till tender. Remove pits when cooled. (Pitted prunes are less messy)
When cool, add sugar and 1 tsp. cinnamon to taste.

Apricot: Boil dried apricots till tender, use a double boiler as they scorch easily.
Add sugar to taste. (Takes a lot of sugar)

Pineapple: Use crushed pineapple, strain out the juice and add sugar and corn starch. Boil till thick.


2 1/2 cups flour
2 2/3 cups dry potato flakes
2 tsp. Salt
1 level tsp. Baking powder
1 egg - beat egg and add enough water to make 2 1/2 cups.
Form into dumplings. When water is at a rolling boil gently drop dumplings into water. When water comes to a boil again, boil for 25 minutes.


10 cups ground potatoes
1 1/2 tsp. Salt
1 beaten egg
7 1/2 to 8 cups flour
Combine all ingredients. (You can use left-over mashed potatoes but you will need more flour as they will be softer) It is best to mix with your hands. Take a handful of potatoes and add flour by rubbing your hands together, continue till all flour is mixed in. You need enough flour to make firm balls.
Make balls the size of baseballs, or smaller. Drop gently into boiling water and bring back to a boil. Boil for 25 to 30 minutes till you can stick with a fork and they feel done.


4 cups cold mashed potatoes
1 tsp. Salt
1 egg
3 1/2 cups flour
Mash potatoes again with egg and salt. Add the flour. Mix well with spoon, then mix with hands. Knead the dough well.
Then break off pieces about the size of a small orange and work these into smooth balls. This makes about 14 balls.
Drop into boiling water.
Cook 25 to 30 minutes.

Cook only as many as you want to eat today.
If you don=t want to cook all these at once, put some on a cookie sheet and put into the freezer

When they are frozen put into plastic bags and tie, put back into freezer. Take out as many as you want to cook at a time.
Drop them into boiling water right from the freezer. Cook for 40 minutes.
Great when you serve with pork and sauerkraut.

Leftovers are good sliced and mixed with scrambled eggs.



2 quarts milk 2 Tbsp. Sugar
1 tsp. Salt 20 well beaten eggs
Heat milk, salt and sugar until lukewarm.
Add well beaten eggs and stir constantly till cheese forms and milk becomes clear like water. Drain well and tie tight so all liquid drains.
(For this, use a cheese cloth or a thin towel). After it is drained, wrap in wax paper and put in plastic bag, then refrigerate until used.


5 well beaten egg 1 1/2 cups warm milk
1/4 tsp. Salt 1 1/2 tsp. Sugar
dash of nutmeg
Boil till mixture separates, drain in towel for 1/2 day.

Easter Legend
5 eggs = 5 wounds of Christ
nutmeg = drops of blood
separation = Jesus-man and Jesus-God
wrap in towel = Jesus wrapped in linen when laid in tomb
1/2 day = time Jesus was on the Cross
Make the cheese on Good Friday and refrigerate till Easter Sunday. (The time from the death of Christ till his Resurrection at Easter)


6 cups flour 3 egg yolks
Mix flour and egg yolks and add enough water to make a soft dough. (Softer than for noodles)
Roll out thin, cut into squares about 3 A square. Fill with prunes, cottage cheese or poppy seed filling.
Seal corners so as to make a triangle.(Seal real well)
Bring enough water to boiling point.
Drop pillows into the water, boil until they come to the top. Drain and cool off with cold water. Serve with melted butter.


8 cups potatoes, boiled & riced
(mix while still warm)
1/3 cup sugar
1/2 cup whipping cream
2 cups flour
1/2 cup margarine

Use 1/4 to 1/3 cup for each lefsa
Place on a cookie sheet till cool. (They will roll out better if cooled)
Roll out thin and brown on each side.

Warm in microwave and serve hot with a little butter, and some use sugar too.


Use the ALL PURPOSE DOUGH recipe given in the breads section of this book, except add raisins.
After mixing and letting stand to raise, divide the dough into 6 pieces (ropes), each about 12 inches long.

Slightly twist each rope.

For the bottom layer place 3 ropes side by side on a baking pan. Make a braid using these three ropes. Pinch the ropes together at the ends.

On top of these place 2 ropes and twist them together, pinch ends again.

Place a twisted rope for the top, and pinch the ends down with the rest.

Let raise till double in bulk and bake for 35-40 minutes at 350E.

Immediately upon removing from the oven brush with an egg that has been beaten till foamy, and sprinkle with sugar. Return to the oven for 5 minutes till egg cooks.

(A Christmas tradition in the Kresl household for many - many years.)



Boil dill weed leaves ( or head) in 3 cups water for 10 minutes.

Combine: 1/2 cup Sour Cream
4 Tbsp. Flour
3 Tbsp. vinegar
and (if needed) a little milk. Till creamy.

Pour into dill and water - salt and pepper to taste.
Cook till a thick gravy forms.


Use a thick French Toast batter.
Have grease good and hot.
Instead of dropping batter into grease, spread it over the top of the grease to make odd shapes. (Not too fat) Fry till browned and done in the middle. Best when crispy.
Serve with syrup.


Ham hocks Cabbage
Carrots Potatoes
Boil Ham hocks for hours.
Add vegetables and continue boiling till cabbage is fully cooked and seems to disappear.


Clara Myerchin Kresl's Recipes Breads  Canning  Cookies  Desserts  Main Dishes





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