Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

BUKOVINIAN NACHYNKA

List of Ingredients




BUKOVINIAN NACHYNKA:

1 small onion chopped fine
3 tablespoons butter
1 cup corn meal
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon cinnamon, if desired
3-1/2 cups scalded milk
1/2 cup light cream
2 to 3 eggs, well beaten

Cook the onion in the butter until it is tender but not brown. Add the corn
meal along with the salt, sugar, pepper and cinnamon, and mix them to coat
the cereal thoroughly with the butter. Pour in the scalded milk gradually
and stir briskly until the mixture is smooth and free of lumps. Cook until
it thickens. Remove from the range and blend in the cream. Beat the eggs
well and fold in the cereal. Spoon into a 2-quart buttered casserole. Bake
the nachynka uncovered in a moderate oven (350 degrees F) for 1 hour. It
should have a crisp golden brown crust all around. Serves 6 to 8.

Recipe