(ED. Note: Many readers enjoyed these as children, I'd fill my pockets and head out the door to childhood misadventure. They wouldn't see me till dinner time. Bake some and taste the Burgenland. Although recipes abound (see previous newsletters), this is a particularly good one, being easy and pretty healthy. My grandmother would have used lard and when my grandfather was alive they would have had to include "grammels" - cracklings or bacon bits.)
Croatian Editor Frank Teklits writes:
Pardon the delay in getting this recipe out to you. I copied it as per the recipe that my better half uses in making "pogatchels", but I always ask her to make them thinner than the 1/2" specified. I prefer these "goodies" thin and crisp, and I can put a major dent into a pan of these all by my lonesome.
(from the kitchen of Mary Bodisch Teklits)
- 6 medium sized Idaho potatoes
- 2 cups of flour
- 1/4 lb. Crisco shortening (or butter)
- 1/4 lb. Margarine
- 1 egg
- 1 teaspoon salt
Cook the potatoes and mash with a potato "ricer". Cut shortening into flour, and add the potatoes. Add the egg and salt, and then with floured palms of your hands, knead gently on floured board. Roll out into approximately 1/2" thickness and cut into small biscuits. Place the biscuits onto a greased cookie sheet and gently make a criss-cross on the top of each biscuit with a fork. Brush each biscuit with a little beaten egg yolk. Bake at 375°F for about 10 minutes or until brown. Place sheet into middle rack in the oven, one at a time.