APPENDIX

SLOVENE COOKING

Slovenian cooking encompasses some native dishes, such as kranjske klobase (Carniolan sausages), potica, and štruklji (rolled dumplings). Other dishes have been influenced by the neighboring regions: Austria (zavitek strudel), Hungary (golaž goulash), Italy (rižota risotto), and recently the Balkans (ražnjiči shishkebob). The main meal is almost unthinkable without soup, all year around. Vegetables, stewed or boiled, are seasoned with cream or bread crumbs browned in butter. Dried beans are eaten warm with sauerkraut or in salad with onion. Sauerkraut and sour turnips are topped with ocvirki (cracklings). Potatoes, an important part of the diet, are usually served sauteed (pražen krompir) or boiled and topped with ocvirki. Salads, often grown in the family garden, vary with the season. Bread used to be baked at home in krušna peč (literally: bread oven), which occupied a corner of the family room and was made of brick and faced with green or brown tiles. Benches were attached on two sides, and the stove was large enough for a man to sleep on the top on a cold night. The stove was heated with wood from an opening in the hallway (veža). For baking, the ashes were pushed aside and the dough for several loafs of bread was introduced with a long paddle in the hot oven. Other dishes were baked in the oven as well. Many farm houses still have such stoves.

A wide variety of dishes is made from wheat flour (dumplings, rolled dumplings, etc.), from buckwheat flour (žganci, štruklji), from corn meal (polenta), and with millet meal (kaša). Mashed potatoes are added to the dough for dumplings, which can be either plain or filled with plums (češpljevi cmoki) or apricots (marelični cmoki). Traditional sweets are flancati (crisp deep fried pastry), krofi (doughnuts)—with or without jam—and potica, the latter with either walnut, raisin, tarragon, honey or even chocolate filling. Palačinke (crepes) filled with jam or walnuts are also popular. Fruits (cherries, apricots, peaches, pears) are preserved in Mason jars and served as dessert in the winter. Dried fruits (apples, pears, prunes) are used to prepare cereal and rice dishes or compote. Morello cherries (višnje), which are slightly bitter, are preserved in brandy. Green walnuts preserved in syrup are a delicacy. Visit this internet site for Slovenian recipes in English. Below are a few favored Slovenian recipes:

KURJA OBARA (Chicken »gumbo«)

3 to 3.5 lb. chicken, cut up
2 quarts water
1 tablespoon chopped parsley
2 tablespoons chopped celery
2 tablespoons oleo or fat
salt and pepper to taste
2 tablespoons chopped onions
1 teaspoon marjoram
1 slice lemon or 1 tbsp vinegar
2 tablespoons flour

Place chicken in 3 cups of water and add salt, pepper, parsley, celery, onion, and marjoram. Let steam for ¾ of an hour or until meat is tender. Melt butter or fat in skillet and add flour. Brown over low flame, but do not burn. Now add this to the meat mixture and stir well. Add the remaining water and vinegar or lemon juice and let simmer for another 15 minutes. Dumplings or square noodles can be added if desired.

PALAČINKE (Crepes)

As prepared in Frank Sterle Slovenian Country House in Cleveland, Ohio

To make 12 crepes:
6 medium eggs
2 cups milk
1 rounded tablespoon sugar
½ teaspoon salt
4 tablespoons oil
1.5 cups flour oil or shortening
1/3 cup sour cream
powdered sugar

With a whisk or wire whip, beat eggs until light and foamy. Add milk, sugar, salt, oil, and flour. Beat vigorously to blend. For each crepe, heat 2 tablespoons oil or shortening in 10-inch fry pan; pour off excess fat. Over hot flame or burner, add 3-ounce ladle of batter. Tip pan sideways to cover bottom with batter. Fry until edge is lacey brown and bubbly. Turn with spatula to briefly brown other side. Remove to plate; spoon sour cream down the middle; sprinkle with a little sugar. Overlap sides or roll. Dust with powdered sugar and serve immediately. Jam may be used as a filling.

SIROVI ŠTRUKLJI (Cottage cheese dumplings)

Base recipe

Dough:

1.5 cups flour
1 tablespoon butter
¼ teaspoon salt
1 egg, room temperature
6 tablespoons lukewarm water

Measure flour into mixing bowl. Cut in butter. Add salt, egg, and water. With bowl slightly tipped, begin mixing egg and water with a fork. Gradually mix in flour until all is absorbed. Place on a floured board and knead by hand, until the dough is smooth, about 20 minutes. Use your judgement if more flour is needed (dough should not be sticky). Roll out to about 6 inches; spread with warm melted butter and let stand (covered with a bowl) for ½ hour or more.

Fillling:

1 pound dry cottage cheese
1 cup sour cream
3 egg yolks stiff
½ teaspoon salt
2 egg whites, beaten

Mix together the cottage cheese, sour cream, unbeaten egg yolks, and salt. Mix well. Fold in stiffly beaten egg whites; set aside. Flour large cloth covering table (about 36 x 40 inches). Pick up dough and flip a few times in the hands. Place on floured cloth and proceed to pull the dough the entire width and length of the table. Cut off thickened edge around dough. Spread filling on pulled dough and roll up into tight roll jelly-roll fashion. Wet a linen towel (about 30 inches long). Wrap the roll in the towel, tie one end with string, then wind the string around the roll and fasten it at the other end. Place in boiling salted water and simmer for 30 minutes. When cooked, drain, unwrap roll and cut into about 2-inch slices. Top with crumbs browned in butter.

PEHTRANOVI/METINI ŠTRUKLJI
(Tarragon/mint rolled dumplings)

Follow base recipe. Filling:

4 tablespoons chopped fresh tarragon/mint leaves
2 cups sour cream
3 egg yolks
4 tablespoons sugar
2 egg whites, beaten stiff
2 tablespoons bread crumbs

Mix together the tarragon/mint, sour cream, unbeaten egg yolks, and sugar. Mix well. Fold in stiftly beaten egg whites. After spreading the filling, sprinkle with bread crumbs.

There are over 60 kinds of štruklji.

POTICA

Dough:

¼ cup lukewarm water
1 cup scalded milk
1 package of active dry or 1 cake yeast
¼ cup granulated sugar
2 egg yolks slightly beaten
¼ cup (½ stick) butter
1 teaspoon salt
3.5 to 4 cups sifted all purpose flour

Filling:

12 tablespoons scalded light cream
4 cups ground walnuts (packed)
1.5 cups granulated sugar
1 teaspoon salt
1 teaspoon vanilla extract
4 tablespoons butter
4 tablespoons fresh bread crumbs
2 egg whites

Making the dough:

1. Onto warm water in small bowl, sprinkle dry yeast (use lukewarm water with cake yeast), stir until dissolved.
2. In big bowl, mix milk, sugar, butter, salt. Cool to lukewarm.
3. Add 2 cups of flour, beating well with a rubber spatula or a spoon. Beat in yeast, egg yolks, then enough of remaining flour to make soft dough.
4. Turn out dough onto lightly floured surface, cover with bowl, let stand 10 minutes. Knead dough until smooth and elastic (8 to 10 minutes).
5. Place dough in a lightly greased bowl, turn once to grease surface. Cover with a clean towel, let rise in warm place (about 85 F) till doubled, about 1.5 hours. When dough has doubled, punch it down, again let rise till doubled (45 minutes).
6. Meanwhile grease a round angel food cake pan (or two 9" by 5" by 3" loaf pans).

Filling and baking:

1. Into scalded light cream in small bowl, stir walnuts, sugar, vanilla. Melt butter in a saucepan, add crumbs, saute till golden, add nut mixture.
2. Beat egg whites till stiff, fold into nut mixture.
3. Punch down dough, on slightly floured surface roll into 32" by 18" rectangle. (If using 2 loaf pans, divide dough into halfs and roll into 16" by 9" rectangles.) With small spatula, spread on the filling, starting from short end. Roll up jelly-roll fashion, place loaf(s) in pan(s).
4. Let loaf(s) rise until almost doubled (30 to 40 minutes). Meanwhile start heating oven to 375 F. Brush the top of loaf(s) with melted butter and bake loaf(s) 30 to 40 min. or until sounding hollow when tapped with finger.
5. When potica is done, remove from pan(s), lay upside down on rack to cool completely (keep out of draft). Serve on board and slice at table.

More recipes of Slovenian dishes can be found in the following Slovenian-American cookbooks: Treasured Slovenian and International Recipes, available from Progressive Slovenian Women of America, 4332 West 52nd Street, Cleveland, Ohio 44144; Pots and Pans: A Slovenian-American Cookbook, available for $ 10.00 from Slovenian Women's Union of America, 431 North Chicago Street, Joliet, Illinois 60432.

These books use American measurements, while in Slovenia ingredients are measured in metric units.

Compare simple conversion instructions above. Some other frequently used measurements:

The most frequently used spices and herbs in Slovenia are onion (čebula), garlic (česen), parsley (peteršilj), horseradish (hren), marjoram (majaron), tarragon (pehtran), vegeta (all-purpose seasoning), and, of course, salt (sol) and pepper (poper). Excellent sea salt comes from the salt basins near Portorož. Freshly grated horseradish is usually served with boiled ham.

Household utensils

SEARCHING FOR SLOVENE ROOTS

If you are of Slovenian ancestry and want to know more about your family tree, contact your known relatives before going abroad. Ask what they know about your ancestors, including dates and places of birth. Your initial contacts may also provide information on other relatives here or abroad who may have known your family. In Slovenia vital records going back 100 years are kept by county (občina) vital statistics offices (oddelek za matične zadeve). A moderate fee is charged for birth and death records these offices supply. Records extending beyond the 100-year limit are kept in the biscopal archives (škofijski arhiv) in Ljubljana, Maribor, or Koper. Tombstones may be another source of information on relatives removed by one or two generations.

Nadškofijski arhiv Ljubljana, Krekov trg 1, SI-1000 Ljubljana, tel. +(01) 43-37-044, fax +(01) 43-96-435

Škofijski arhiv Maribor, Koroška 1, SI-2000 Maribor, tel. +(02) 25-17-690, fax +(02) 25-23-092

Škofijski arhiv Koper, Trg Brolo 11, SI-6000 Koper, tel. +(05) 62-71-887, fax +(05) 62-71-059

Sample letter of inquiry to the vital statistics office

Skupščina občine ... (Give name of the county seat here.)
Oddelek za matične zadeve

Gentlemen: I would like to request the birth and other records for Janez/Anka Tičar, born ca. 1900 in Srednja vas near Cerklje. I would also like the data on his/her parents. I am enclosing copies of family documents and 5 dollars for your help and kindness. Thank you.

(Your name and address.)

Relatives Sorodniki

Some Slovenian first names (with English equivalents)

Sample business letter

Gentlemen:
I would like to reserve a room with bath for one person / two persons for arrival on the 20th and departure on the 23rd of July. Kindly confirm my reservation by air mail or fax at above address, giving the rate and amount of deposit if any.

Sincerely,

Spoštovani,
želim rezervirati enoposteljno/dvoposteljno sobo s kopalnico od 20. 7. do 23. 7. Prosim, da z letalsko pošto ali faksom potrdite rezervacijo na gornji naslov in navedete ceno ter višino morebitnega pologa.

Z lepimi pozdravi

Sample personal letter

Dear Urška,
I am coming to Slovenia with the Kollander tour in July. If you tell me how to get to Metlika, I would like to visit you and other relatives.

I have wanted for a long time to see the place my father talked so much about. The tour will be in Ljubljana from July 10 to July 20, and we will be staying at the Union Hotel.

I hope to hear from you soon.

Cordially,
your cousin Barbara

Address on the envelope:

Ga. Urška Novak
Pot v Bitnje 16
SI-4000 Kranj
Slovenia

julija obiščemo Slovenijo s Kollandrovo skupino. Če mi poveš, kako pridem v Metliko, te obiščem in tudi druge sorodnike.

Dolgo si že želim videti kraj, o katerem mi je oče tolikokrat pripovedoval. Naša skupina bo v Ljubljani od 10. do 20. 7. Stanovali bomo v hotelu Union.

Upam, da se kmalu oglasiš.

S prisrčnimi pozdravi
tvoja sestrična Barbara

Some phrases from which to choose

SOME SLOVENE SONGS

Pojdem na Štajersko

A young man is planning a trip to Styria, to visit his three girl friends. The first, who is a waitress, will give him something to drink. The second, a cook, will give him something to eat. The third, his beloved, will take him to her room.

Po Koroškem, po Kranjskem

All over Carinthia and Carniola the buckwheat is ready to be harvested. A maiden has been cutting it for three days. She is tired, her hands are blistered. After she has reaped three and a half sheaves her beloved comes to carry the sheaves home.

Nocoj pa, oh, nocoj

A young man is taking leave of his beloved, promising he will return from the army in seven years. She laments that she will never see him again, for God only knows when seven years will have passed.

Vrtec ogradila bodem

A girl is planting carnations and rosemary in her garden, to charm boys with her flowers. But a boy passing by finds other girls more attractive. She answers that her beloved is off carting the wine, and anyway she loves some other boys.

Kako bom ljubila

A girl laments she cannot fall in love anymore. She cannot forget her last year's boyfriend.

Pronouns

Verbs

Colors

USEFUL BOOKS AND ADDRESSES FOR THOSE WHO WISH TO ESTABLISH CONTACT WITH RELATIVES IN SLOVENIA OR TO LEARN THE LANGUAGE

Andrea Albretti: Colloquial Slovene: a complete language course. London; New York: Routledge, 1995. 323 pp., 2 cassettes. ISBN 0-415-08946-8. Order the book via Amazon internet library.

Slovene language courses at the University of Ljubljana.

Scholarships for study in Slovenia.

Slovene language-learning material.

Online catalogue of Slovenian libraries (all the books published and articles in the last decade).

Daša Komac: English-Slovene and Slovene-English modern dictionary. Ljubljana: Cankarjeva založba, 2000⁷, 935 pp. Pocket size. Order the book from http://www.cankarjeva-z.si/.

Anton Grad and al.: Veliki angleško-slovenski slovar. Ljubljana: DZS, 2000, 1377 pp. College-type English-Slovenian dictionary. Available also on the CD-ROM, order from http://zyphir.dzs.si.

Anton Grad and Henry Leeming: Veliki slovensko-angleški slovar. Ljubljana: DZS, 2000, 826 pp. College-type Slovenian-English dictionary. Available also on the CD-ROM, order from http://zyphir.dzs.si.

Slovar slovenskega knjižnega jezika. Ljubljana: DZS, 2000. 1714 pp. Order this voluminous Slovenian dictionary also on the CD-ROM from http://www.dzs.si/ang/index.htm.

Atlas Slovenije (1:50,000). Ljubljana: Mladinska knjiga, 1996³, 440 pp. Large format. Very detailed maps with city plans and index of even the smallest places. Check the online verson of the book at http://www.iasnet.com and order the book or the CD-ROM from http://www.emka.si/emka/.

The online map of Slovenia and the city map of Ljubljana.

The online map of Ljubljana.

Treasures of Slovenia. Ljubljana: Cankarjeva založba, 1997⁴, 330 pp. Large format, with full-page color illustrations. Order from http://www.cankarjeva-z.si/.

Enciklopedija Slovenije. Ljubljana: Mladinska knjiga, 1987-. Till 2001 14 volumes (A—V) of planned 16 of this extensive encyclopedical information on Slovenia appeared. Order the books in Slovenian from http://www.emka.si.

Slovenian tourist board.

Tourist information on Slovenia.

Slovenian tourist info-net.

Janez Bogataj et al.: Kuhinja Slovenije: mojstrovine nove kuharske umetnosti. Ljubljana: Rokus, 2000. 311 pp. Order this precious cookbook from http://www.zalozbarokus.si/indexuk.htm.

Slovenian books and periodicals as Slovenia-Weekly, Slovenija, quarterly magazine, and Rodna gruda, intended to English speaking readers, can be ordered by mail from DZS or from Slovenska izseljenska matica.

Slovenian daily Večer on the Internet.

Slovenian daily Delo on the Internet.

Slovenian radio and TV programmes

Prežihov Voranc: The Self-Sown. Bilingual Edition of a Slovenian classic (Translated and Introduced by Irma M. Ožbalt). New Orleans: Založba Prometej, 1983, 111 pp. Available at Založba Prometej, P.O.Box 8391, New Orleans, LA 70128.

Škrjanček poje. Ljubljana: DZS, 1997³, 277 pp. 200 Slovenian folk songs with melodies. Order from http://zyphir.dzs.si.

An online guide to virtual Slovenia.

Slovenian online telephone and e-mail directory with street maps.

Slovenska izseljenska matica (Slovenian emigrant organization).

Slovenian embassies abroad.

The United States Embassy in Ljubljana.

Slovenian genealogical research; try also this Slovenian genealogical address.

American Slovenian genealogical society.

Arhiv Republike Slovenije [The National Archives] (Zvezdarska 1, SI-1000 Ljubljana, tel. +(01) 241-42-00, fax +(01) 241-42-69).

Society for Slovene Studies.

Institute for Slovenian Studies of Victoria.

Prepared by Zoran Triglav, Aljoša Ocepek, and Miran Hladnik, Feb. 19, 2001.