Raccoon Food Memories
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Potluck Dinner on April 24, 2004

The goal of the activity is to share memories and stories through foods. There are many shared foods/recipes among the people/cultures of former Yugoslavia. This even t(s) would be a place to share the foods and talk about the similarities and differences of those foods and traditions that go along with them.

Participants will be asked to bring a dish along with the recipe. I would propose that this be a seasonal event where attendees would be asked to bring a dish significant for that season. The dish could be from an original recipe from back home, one that may have been adapted to what is available here, or be a dish discovered in the US that reminds them of home.

At the event(s) all participants would share the food and the stories that go along with the dishes. The stories would be recorded and transcribed.

Coordinator: Deanne D'Aloia who loves to cook and eat and is a longtime collector, and adapter of recipes from all over the world. She has also completed 2 courses at the French Culinary Institute in NYC; La Technique and Pastry.
Raccoon Food Memories
SATARAS OR BECER PAPRIKAS by Zana
  • 5 green peppers
  • 2 large onions
  • 3 large tomatoes
  • 1-2 eggs
  • salt
The quantity of vegetables is up to you. If you like you can add more peppers or less tomatoes and so on..
Chop all vegetables. Brown the onion. Add peppers. Cook those two about 15 min. (low temperature). Add the tomatoes. At the end add some eggs if you want.
It goes well with cheese like feta and with yogurt or kiselo mleko. Of course you should eat it with bread.
Raccoon Food Memories
GOULASH by Zana
  • 2.5 lb.
  • 3 large onions
  • Sweet paprika spice ( and red hot pepper if you like spicy food) 2-3 bay leaves
  • Black pepper
  • Salt
Cut the beef into 1" squares add salt. Chop onions and brown in oil, add beef and paprika. Let beef simmer in its own juice along with salt and paprika on low heat until meat is tender.
Raccoon Food Memories
Raccoon Food Memories
PALACINKE S SIROM by Tea
Crepes with Cheese and Raisins
Make 12 crepes:
  • 6 medium eggs
  • 2 cups of milk
  • 3 rounded tablespoon sugar
  • 1/2 teaspoon salt
  • 4 tablespoons oil
  • 1 1/2 cups flour
  • 1/3 cup sour cream
  • 6 oz. raisins
  • 1 cup cottage cheese Crapes:
    Mix 1 1/2 cups flour, 1/2 teaspoon salt, 4 medium eggs and 2 cups of milk. Tip pan sideways to cover bottom with butter. Fry until edge is lacey brown and bubbly. Turn with spatula to briefly brown other side. Remove to plate. Repeat 12 times.

    Crape Spread:
    Mix together sour cream, raisins, cottage cheese, 1 egg and 3 tablespoons of sugar. Spread it in the middle of the crape and roll. Do the same with all 12 crapes. Put them in the pan. For topping use 3 tablespoons of sour cream and 1 egg. Put in the oven for 40 min at 350K. Cover the pan with the aluminum foil. Once it's done sprinkle with powdered sugar and serve.
    DOBER TEK!!!!
  • Raccoon Food Memories
    Raccoon Food Memories


    map and driving directions
    43-32 22nd Street, Suite (buzzer) 301 in Long Island City, between 43th and 44th Avenue
    subway to 23rd Street, Ely Avenue


    This project was made possible by a generous grant from The New York Foundation