Paska (Easter Bread)

1 1/4 c. milk
5 c. all-purpose flour
1 T. sugar
2 cakes yeast, crumbled
15 egg yolks
1 tsp. salt
1/2 c. sugar
1/2 tsp. vanilla
1/4 tsp. almond extract
1/2 c. butter, melted
1/2 c. golden raisins

Scald milk. Pour 1 cup into large mixing bowl and stir in 3/4 cup flour until smooth. Cool remaining 1/4 cup milk. Add 1 tablespoon sugar and yeast. Stir until dissolved. Stir into milk and flour mixture; cover and set aside. With mixer, beat egg yolks, salt and 1/2 c. sugar until thick and lemon colored. When yeast mixture is bubbly, add egg mixture, vanilla, almond extract and remaining flour. Work until smooth. Dough will be soft and slightly sticky. Add melted butter and raisins. Knead lightly until both are mixed in. Cover until doubled in size. Punch down. Cover and let rise again until doubled. Turn out on floured board and knead about 5 minutes. Divide and shape into loaves. Put into well greased pans. Cover and let rise until doubled. Bake at 350 degrees for 40 minutes, or until light brown. Makes 4 small rectangular or 3 round loaves.

By Angela P.

Potato Fried Fish

1 1/2 lbs. yellow perch, white bass, fresh water drum or other fish fillets
1 tsp. salt
1/4 tsp. pepper
1 egg, beaten
1 T. water
1 c. instant mashed potato flakes
1 (7 to 10 oz.) pkg. dry onion salad dressing or Italian salad dressing mix
Cooking oil

Sprinkle fish fillets with salt and pepper. In a bowl, beat together egg and water. In a separate bowl, combine potato flakes and salad dressing mix. Dip fish into egg mixture and then coat with potato-flake mixture. Heat 1/8 inch oil in a frying pan. Add fish when oil is hot and fry for 4 to 5 minutes on each side over moderate heat until golden brown. Fish is done when it flakes apart easily with a fork. Drain on absorbent paper. Serves 4.

By Dianne C.