Hello,

I have two Croatian recipes that I will try to pass your way. I am a fourth generation Croat, so I can't make any promises as to how authentic they are.

The first is a recipe for a Dalmatian salad that was given to me by a Bosnian friend. Here it is:

Prep time: approx. 15 min. Ready in: approx. 30 min. Makes 6-8 servings.

5 tomatoes, diced 1/2 cup chopped parsley
1 onion, chopped 2 tablespoons crushed garlic
1 cucumber, sliced salt and pepper to taste
1 green bell pepper, chopped 2 tablespoons white wine vinegar
1/2 cup chopped fresh basil 1 tablespoon olive oil

Directions- In a large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic and vinegar. Toss and add salt and pepper to taste. Chill and serve.

Pretty easy... I actually haven't had it yet, so I can't attest to its good taste, but here it is nonetheless!

I will print the other recipe on a new message.

Ok, the other recipe is for Povitica, which is a kind of nut bread (although it is usually used as a type of desert). My grandma always makes this for special ocassions, and my wife and I have tried making it a couple of times now (although we haven't been able to duplicate how well it comes out for my grandma). It is pretty difficult to make, so hopefully these instructions are somewhat self-explanatory. Also, they're pretty long, so I'm sorry for that! I am just copying them as written by my g-ma.

Filling:
3 cups English walnuts, grind fine 2 beaten eggs
2 1/2 cups milk 1 teaspoon vanilla
4 tablespoons butter 1/2 cup white sugar
1/4 cup brown sugar (can add more milk for desired spreading consistency)

Cook slowly on low heat so as to not scorch. Cook until thick enough to spread. It will splatter! Let cool.

Dough:
1 pkg (1/4 oz) active dry yeast- 1/4 cup water
1/2 cup milk
1/2 cup shortening (1/4 crisco 1/4 butter)
1 teaspoon salt
2 beaten eggs
4 to 4 1/2 cups flour

Dissolve yeast in 1/4 warm water. Let sit 5 min. (You can add 1 tsp sugar to ensure yeast is active). It will foam up. Scald 1/2 cup milk. Put in large mixing bowl.
Add:
1/2 cup shortening (1/4 butter, 1/4 crisco)
1/2 cup sugar
1 tsp salt
Let above cool to lukewarm.

Add:
1 cup flour. Beat well.
Yeast mixture
2 beaten eggs.

Stir in remaining flour or enough to make a soft dough. Turn out on floured board, knead lightly 5-8 min. Place dough in greased bowl, turning once to grease surface. Cover with a tea towel. Let rise until doubles in size. Turn out on lightly floured surface. Punch dough down. Roll out.
Roll dough to desired length and width. Spread butter over dough. Then spread on the nut mixture. Roll up as for a jellyroll. Place in a greased 9"x13" pan.
When rolling up, roll from one long side. Be sure to pinch seams and ends to seal. Also when spreading nut mixture, spread filling within 1 inch of edges.
Bake at 350 degrees for 1 hour. If browning too much turn down to 325 and cover with foil(butter top with brush).

Ok, thats it... whew! Hope this makes sense. Let me know if you have questions!!