Ukrainian Lokshyna (Egg Noodles) and recipes
Posted by Olga 5/13/02 10:58:57 am
Home-made noodles are not only delicious but very easy to
prepare.
They may be made in a large quantity, dried, and stored in
a covered container for future need.
For a busy homemaker it is
convenient and time saving to have a supply of home-made noodles on
hand for any emergency.
Increase this recipe to suit your need.
1 egg
1 tablespoon water
1 cup all-purpose flour
1/4 teaspoon salt
Beat the egg slightly and combine with the remaining ingredients
to make a stiff dough.
Knead on a lightly floured board until the
dough is smooth.
Cover and let it stand for 30 minutes.
Roll to
almost paper-thinness and allow it to dry partially.
Turn the dough
over in order to dry the other side slightly.
It must neither be
sticky nor dry and brittle.
Fold into a roll or cut into 3 inch
strips.
Stack the strips on top of each other.
Cut the roll or the
strips crosswise into fine shreds.
Separate the shreds by tossing
them lightly with the fingers.
Spread them out to dry.
The noodles
may be used at once or dried thoroughly, and then stored in a
covered container for future use.
When ready to use, drop the noodles into a large quantity of
boiling salted water, stir, and cook for about 8 minutes.
The
cooking period will depend on the size of the noodles.
Strain over
a colander or sieve, and then rinse with cold water to prevent
sticking.
Use as desired.
Broad or Square Lokshyna
Follow the preceding recipe for Lokshyna.
Cut the dough into
broad shreds or tiny squares.
These may be used in various lokshyna
dishes.
Lokshyna with Cottage Cheese
Here is a nutritious dish which is very simple to make.
Prepare
a desired amount of lokshyna.
Cook as directed.
Drain, but do not
rinse the lokshyna with cold water.
Add some melted butter or bacon
fat and mix lightly.
Mix in some fresh cottage cheese and season to
taste with salt.
Top with chopped crisp bacon or salt pork.
Keep it
hot until ready to serve.
Lokshyna with Eggs
Follow the preceding recipe, but instead of the cheese use
lightly beaten eggs.
To 1 cup of cooked lokshyna allow about 1
tablespoon of butter and 1 egg.
Melt the butter in a frying pan and
add the cooked lokshyna mixed with the eggs and seasoned with salt.
Cook and stir as for scrambled eggs.
Serve immediately.
Baked Lokshyna with Cottage Cheese (Noodle and Cheese
Casserole)p>
1 1/2 cups uncooked noodles
4 slices bacon, chopped
1 egg, slightly beaten
2 tablespoons thick cream
1 cup cottage cheese
Salt
1/4 cup buttered bread crumbs
Cook the noodles as directed in the recipe for Lokshyna.
Fry the
chopped bacon until crisp, and add it along with the bacon fat to
the noodles.
Sprinkle lightly with salt and mix well.
Combine the
egg with the cream and cottage cheese.
Season to taste with salt.
Arrange alternate layers of the noodles and cheese mixture in a
buttered baking dish.
Top with the buttered bread crumbs.
Bake in a
moderate oven (350 degrees F) for about 40 minutes.
Serve as a main
dish with a vegetable salad.
Lokshyna and Ham (Noodle and ham casserole)
Any leftover meat or mushrooms may be used in this dish.
1 1/2 cups uncooked noodles
1 tablespoon butter
3/4 cup ground ham
1/4 cup or more grated cheese
1 egg, slightly beaten
1/4 cup thin cream
1/2 teaspoon salt
1/4 cup buttered bread crumbs
Cook the noodles as directed in the recipe for Lokshyna.
Mix the
drained noodles with the melted butter.
Mix in the ham and cheese.
Combine the egg, cream, and salt, and add to the mixture.
If the
ham is very salty, reduce the salt or omit it.
Spoon into a
buttered baking dish and top with the buttered bread crumbs.
Bake
in a moderate oven (350 degrees F) for about 45 minutes, or until
done.
Lokshyna Ring
2 cups cooked egg noodles
2 tablespoons melted butter
1/4 cup grated cheese
3 eggs, separated
1/4 teaspoon salt
1/2 cup cream
Combine the egg noodles with the butter and cheese.
Beat the egg
whites with the salt until stiff and set them aside.
Beat the egg
yolks, mix in the cream, and add to the noodle mixture.
Fold in the
beaten whites.
Spoon into a well-buttered ring mold.
Set the mold
in a pan of hot water and bake in a moderate oven (350 degrees F)
for about 45 minutes, or until the mixture is set.
Unmold carefully
onto a large platter, and then fill the center with creamed chicken
or creamed vegetables.
Lokshyna and Spinach Casserole
2 cups cooked egg noodles
1 tablespoon melted butter
1/4 cup grated cheese
1/4 teaspoon salt
2 cups cooked spinach
1/2 small onion, chopped
2 tablespoons butter
Salt and pepper
1/4 cup buttered bread crumbs
Combine the cooked noodles with the butter, cheese, and salt.
Squeeze the spinach dry and then chop it.
Cook the onion in the
butter until tender.
Add the spinach.
Season to taste with salt and
pepper.
Arrange the noodles and spinach in alternate layers in a
buttered baking dish.
Top with the buttered bread crumbs.
Bake in a
moderate oven (350 degrees F) for about 35 minutes.
Serve this dish
garnished with hard cooked eggs.
Fried Cooked Lokshyna
Cook the egg noodles, drain, rinse with cold water, and drain
again.
Spread them in a thin layer on a platter and chill
thoroughly in the refrigerator.
Separate the strands.
Fry a small
quantity at a time in deep fat (380 to 390 degrees F) until the
noodles are a delicate brown color.
Remove and drain on absorbent
paper.
Sprinkle the noodles with salt and keep them warm.
Serve as
an accompaniment to meat, or use as a topping for creamed
dishes.
Fried Lokshyna
Noodles prepared by the following method will be regarded as a
rare treat by the family and guests.
They are good as an
accompaniment to meat, as a topping for various dishes, and as a
cocktail snack.
Prepare the noodle dough, but do not dry it.
Cut the rolled
dough into 3-inch strips.
Shred each strip individually and toss
the shreds lightly to separate the strands.
Fry a small quantity at
a time in deep fat (380 to 390 degrees F) until the noodles are a
delicate brown color.
Drain on absorbent paper.
Serve as
desired.