Contents:
- Bulgarian Recipes
- Chilled Yogurt and Cucumber Soup (Tarator)
- Milk Banitsa (Mlechna banitsa)
- Shopska Salad (Shopska salat)
- Stuffed Peppers with Egg and Cheese
- Bulgarian Meatball Soup
- Croatian Recipes
- Pancakes with Cottage Cheese (Palacinke sa sirom)
- Spinach Pie (Pita sa spinatom)
- Vegetable Spread (Ajvar)
- Lamb Soup (Janjeca juha)/li>
- Black Grape Appetizer (Mantala od Grozdja)
- Romanian Recipes
- Beef Stew (Tocana de carne de vaca)
- Cottage Cheese with Dill (Urda cu marar)
- Tomatoes Stuffed with Eggplant (Rosii umplute cu vinete)
- Mosaic Bread (Piine mozaic)
- Mushrooms on French toast (Ciuperci pe friganele)
- Russian Recipes
- Brewer's Borshch (Borshch Pivovara)
- Lamb Shashlyk
- Potato Salad (Salat "Oliv'e")
- Marinated Mushrooms (Griby marinovannye)
- Pancakes with Meat (Bliny s miasom)
- Vegetable Spread (Ikra ovoshchnaia)
- Slovak Recipes
- Christmas Eve Soup (Stedrovecerna Polievka)
- Dumplings with Feta Cheese (Bryndzove Halusky)
- Rich Cold Dough Cakes (Kolacky)
- Fillings - Nut and Poppy-seed (Napln - orechy a mak)
- Ceregy
- Mushroom Soup (Hubova Polievka)
The recipes that follow are taken from a variety of sources, including
the World Wide Web, previous Institute cookbooks, and from past and
present students and staff (always the best source). Many of the dishes
included have been prepared and devoured at our popular Monday afternoon
"cooking clubs." These events, as always, are a highlight of the
summer.
The cooking club would not have been possible without the support of
the Pitt Nationality Rooms office, whose gracious staff allowed us to use
Heinz Kitchen to prepare our modest feasts. Many thanks to them, and to
all those who participated in the cooking and the eating.
