I haven’t tried to make these but Mothers and Totsy’s were always great.
This a great recipe. These pickles come out very much like Kosher Dills.

Mother would make this every Christmas…it’s one of those recipes that you have to be sure the weather is clear with low humidity.

This is a recipe that my mother made very well. I have trouble with it coming out right.
Store in old fashioned tin container.

Haven’t tried
This is another version of this recipe…I haven’t actually tasted this one but I love the other.
You need farm fresh milk to make the clabbered milk…can’t use grocery store milk. Naomi says that she buys the “cottage cheese” already made from a lady in Bartlett, TX. Naomi says that you can also make this without letting it age. So, you would season, and cook the cottage cheese as soon as it has completed the drying process, or purchase from the lady in Bartlett already dried for you. This cheese recipe is the recipe that Naomi’s mom and grandmother always made. She makes it all the time and her family loves it. Doesn’t know Totsy’s recipe, but is sure it is almost like hers. She said that Totsy sometimes also added cream cheese to her cottage cheese. I recall reading Totsy’s recipe once and I don’t recall the “aging” process, however I’m not sure.

Serve with mashed potatoes, green beans, Czech sauerkraut…or any of the other Czech side dishes or salads…homemade bread is good for sopping up the gravy!

You can debone the chicken prior to “creaming”, cut up and add back to broth.
I do this…but I will also add a cup or two of frozen mixed vegetables during the last part of stewing the chicken.
I also make my chicken and dumplins like this…easy dumplins…purchase the really cheap small canned biscuits, cut each up into quarters with scissors and drop into creamed chicken…simmer very, very slowly for 10 minutes more to cook the dumplins being careful not to burn your creamed chicken on the bottom.

Very old, tried and true. However MUST use ingredients listed. Don’t try to substitute water, salt or vinegar.

A tart jelly like plum preserves is the best!

I guess many of the old time Czech’s would scoff at using a cake mix…but with the addition of the vanilla pudding it is such a moist cake!

For Dough…see “Kolache – Dough” recipe. Most of these recipes originated in Czechoslovakia and were brought to America by my grandmother in the late 1800’s. There have been changes made throughout the years to meet modern ingredient requirements. To make the authentic poppy seed filling you will need a poppy seed grinder. You can find one on the internet, about $40. There are other methods for this and I will go over those in the directions. Each Czech family has their own version of fillings and dough…this is ours…and I believe to be the most authentic. I would not attempt to make kolaches unless you are familiar with yeast dough as they are difficult.