Palacsintas

Markowitz recipe. (pronounced pah-lah-CHIN-tuhz). Makes 4 or 5.

  • beat well 2 eggs
  • Add a pinch of salt
  • ½ teaspoon sugar
  • beat/mix in blender until has a loose consistency.
  • Add ½ cup water and some flour while mixing, until thick enough
  • As a test, dip spoon into mix and let the mixture drip
  • Make sure it does not drip too fast or too slow
  • If too thick, add water
  • If mixture splashes, add some more flour.
  • Pour some oil to frying pan then pour mix. As soon as it forms and start to show large bubbles, turn it over for a minute or so. Take it out of the frying pan and dry it on a paper towel if you wish.
  • Stuff it with your choice: seasoned mushrooms, salty cheese, sweet cheese etc.
  • Bill's Salsa Chicken & Rice

    I've been making this for years, and thought I'd share it, finally. Here's my recipe and the quantity I usually make:

  • Six chicken breasts with skin, baked in plastic cooking bags at 400°F for about an hour (depending on your oven).
  • Six servings of rice. I prefer brown, but white works just fine.
  • Before cooking rice, add 2-3 shakes of each of the following spices to the water in which you'll be cooking the rice:
  • crushed red pepper
  • garlic salt
  • Creole seasoning (I use McCormick's)
  • Once both the chicken and rice are done, de-bone and de-skin the chicken and mix it in with the rice, using the same pot in which you cooked the rice.
  • Finally, stir in:
  • one can of condensed Cream of Celery (or Mushroom) soup
  • four ¼-inch-thick slices of cheddar and/or mozzarella cheese (from standard "brick" of cheese)
  • 1½ cups of salsa (I prefer Ortega)
  • handful of fresh mushroomsAnd that's it! Formerly known as "Bill's Chicken Glop," I finally came up with a better name.
  • Bill's Salsa Chicken & Rice

    I've been making this for years, and thought I'd share it, finally. Here's my recipe and the quantity I usually make:

  • Six chicken breasts with skin, baked in plastic cooking bags at 400°F for about an hour (depending on your oven).
  • Six servings of rice. I prefer brown, but white works just fine.
  • Before cooking rice, add 2-3 shakes of each of the following spices to the water in which you'll be cooking the rice:
  • crushed red pepper
  • garlic salt
  • Creole seasoning (I use McCormick's)
  • Once both the chicken and rice are done, de-bone and de-skin the chicken and mix it in with the rice, using the same pot in which you cooked the rice.
  • Finally, stir in:
  • one can of condensed Cream of Celery (or Mushroom) soup
  • four ¼-inch-thick slices of cheddar and/or mozzarella cheese (from standard "brick" of cheese)
  • 1½ cups of salsa (I prefer Ortega)
  • handful of fresh mushroomsAnd that's it! Formerly known as "Bill's Chicken Glop," I finally came up with a better name.
  • Ronica's Maple Roasted Chicken

  • 4 large skinless chicken thighs or breasts
  • 3 potatoes cut into chunks
  • 1 medium onion cut into small pieces
  • 1 bag baby carrots
  • ¼ cup maple syrup
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Combine all ingredients in roasting pan and toss to coat. Cook 40-45 minutes covered at 450 degrees. Stir once about half way through cooking.
  • Ronica's Maple Roasted Chicken

  • 4 large skinless chicken thighs or breasts
  • 3 potatoes cut into chunks
  • 1 medium onion cut into small pieces
  • 1 bag baby carrots
  • ¼ cup maple syrup
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Combine all ingredients in roasting pan and toss to coat. Cook 40-45 minutes covered at 450 degrees. Stir once about half way through cooking.
  • Ronica's Oregano Chicken

    This is fast and easy. It is good over rice or noodles.

  • ¼ cup butter
  • ¼ cup lemon juice
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon soy sauce
  • 1 ½ teaspoon dried oregano
  • 1 large clove garlic, crushed
  • Combine all ingredients and pour over chicken in 13 x 9 baking dish.
  • Bake covered at 375 for 30 minutes.
  • Uncover and bake for 10 more minutes.
  • Ronica's Oregano Chicken

    This is fast and easy. It is good over rice or noodles.

  • ¼ cup butter
  • ¼ cup lemon juice
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon soy sauce
  • 1 ½ teaspoon dried oregano
  • 1 large clove garlic, crushedCombine all ingredients and pour over chicken in 13 x 9 baking dish. Bake covered at 375 for 30 minutes. Uncover and bake for 10 more minutes.
  • California State Fair Tacos

  • 1 potato (about 4 inches long)
  • ¼ head lettuce
  • 3 cloves garlic
  • 6 green onions
  • 1 pound lean ground beef
  • 1 cup water
  • ½ small can green chilies
  • Salt and pepper
  • 12 – 14 white corn tortillas
  • Vegetable oil
  • Don’s Orange Julius

  • Place ½ cup orange juice concentrate in blender
  • Fill 2 cup container ½ full with ice cubes
  • Add water to make 2 cups and pour into blender
  • Add 1 teaspoon vanilla extract
  • Add 8 teaspoons sugar
  • Blend on LOW speed until ice thoroughly crushed
  • Don's Orange Julius

  • Place ½ cup orange juice concentrate in blender
  • Fill 2 cup container ½ full with ice cubes
  • Add water to make 2 cups and pour into blender
  • Add 1 teaspoon vanilla extract
  • Add 8 teaspoons sugar
  • Blend on LOW speed until ice thoroughly crushed