Czech Goulas/4 cup shortening2 cloves garlic, minced1 1/2 pounds pork or beef, cubed1 medium onion, chopped1/4 teaspoon sweet or hot paprika1/2 teaspoon caraway seeds (optional)Salt and pepper, to taste2 cups water2 tablespoons flourIn a cast iron

Creamy Czech Kolaches2 packages dry yeast1/2 cup lukewarm water1/4 cup unsalted butter, softened1/4 cup Crisco shortening1/4 cup plus 1 or 2 tablespoons granulated sugar2 egg yolks2/3 cup milk1 teaspoon salt4 cups all purpose flourMelted butter, for to

There are a number of different kinds of dumplings in the Czech cuisine, but if you are serving a pork roast with sauerkraut, I recommend bread dumplings. Make sure you use the drippings from the roast to make gravy for these! Mix the first three ingredients, let stand for