Yum-Gasm: Collected Favorite Recipes

By Walter D. Petrovic

This is my personal collection of over 100 recipes found and saved, and often prepared, over 45 years.
This easy to read layout tells you exactly what you need and how to prepare it. The rest you can use your own imagination as to how to present the dishes. If these recipes are not better than sex, they do come very close. Enjoy your Yum-Gasm!

• Language: English
• Publisher: Walter D. Petrovic
• Release date: Mar 19, 2016
• ISBN: 9781311826145

Walter D. Petrovic

I was born in Moose Jaw, Saskatchewan on March 28, 1960.Moved to Kitchener, Ontario in June 1970 with the Family and for a number of summers spent my time in the former Yugoslavia.I completed the Film Production course at Conestoga College of Applied Arts and Tech in April 1981 but had issues which prevented me from working in the business. I have, however, continued to write.In my latter years I attended Everest College, in Kitchener, where I obtained a Diploma for Legal Administrative Assistant and the college was kind enough to give me free time in taking the Security and Investigative portion of their Police Services course. Due to this I obtain my Ontario Security License and have worked as a Security Guard ever since. Currently I am afternoon Concierge at a commercial building in Kitchener.

Book preview

Chop Suey Vegetable

Chop Suey Chow Mein Woolworth's Lunch counter (c1950)

Ćivapćići

Country-Fried Steak

Creole-Style Shrimp

Ćufte U Sosu

Ðuvec

Easy Chocolate Chip Cookies

Egg Wash

General Tsao's Chicken

Gobhi Manchurian

Gobhi Manchurian No-Fry

Gobi Manchurian – (Alt)

Greek Salad

Hamlet's Father's Omelet Recipe

Hot Pocket-Style Sandwiches At-Home

Kapama U Spanać Pire

Kfc Buttermilk Biscuits

Kfc Chicken (Alt)

Kfc Coleslaw

Kfc Crispy Strips

Kfc Extra Crispy

Kfc Gravy

Kfc Hot And Spicy Chicken

Kfc Macaroni And Cheese

Kfc Mararoni Salad

Kfc Original Fried Chicken

Kfc Original Recipe Other

Kfc Potato Salad

Kfc Wings

Lasagna

Meatballs And Mafalda

Memphis-Style Pulled Pork Sandwich

Mexican Meatballs

Mexican Pork Chops

Mexican Spicy Beef Pie

Musaka

Nestle Toll House Chocolate Chip Cookies

Palaćinke

Pancakes

Pancakes 2 – Crepes

Paradijs Ćorba

Pasulj

Peking Duck

Penne Pasta Casserole

Pepper Steak

Pie Crust From Scratch

Pie Pudding Type

Pihtije

Pizza Dough From Scratch

Pot Roast Easy Awesome

Pot Roast Easy Crock

Pot Roast Easy No-Pot

Pot Roast Easy Oven

Pot Roast For Retards

Pot Roast Mouth Watering Super Easy

Potato And Steak Salad

Potato Cheesy Mashed

Potato Mashed (Puree) Yam

Potato Pancakes

Potato Salad Cheesy

Potato Salad Italian

Potato Salad Old-Fashioned

Potato Salad Summer

Potato Scalloped With Ham

Quesadillas

Sarma : Cabbage Rolls

Sausage Stromboli

Shepherd's Pie (Cottage Pie In The UK)

Shepherd's Pie 2

Shepherd's Pie 3

Spanač Ćorba

Sweet And Sour Vegetable Soup

Tomato Salad

Turkish Menemen

Volcanic Chili

Yugoslavian Paprikaś (With Variations)

Variation 1 Serbian Paprikaś

Variation 2 Easy or Vegetarian

Yugoslovenska Supa Od Luka (Yugoslavian Onion Soup)

About The Author

Books By Author

Acknowledgments

I learned to cook at a very early age, and when I say early, I am really am not giving the full scope of what is meant.

I grew up on the prairie of Saskatchewan, living in a train station where my father was placed as Station Master while working on the Canadian Pacific Railroad. It was during that time I recall waking up early and making breakfast for the entire family, at the age of three. What is more a surprise we had the old-style wood and coal-burning stove which I filled with wood and crumpled news papers and fired-it-up.

I did not get into trouble for doing it. Out in small-town Canada we all learned to do things early and since I made a good job of the bacon, eggs and toast, and even the coffee, it all appeared to have been normal.

Since then I watch the mother, neighbors and other people while they prepared food and eventually tried to duplicate what I saw and learned. Eventually I had collected many recipes. Some have been lost over the years and others discovered that made onto my favorites list.

This collection is comprised of some of my very favorite recipe and I wish to sincerely give my heartfelt gratitude to all those people that were willing to show me, and to share with me, all of their favorites. An entire volume can be dedicated to the people that contributed even those whose names. I can no longer recall.

Thank you all.

Walter D. Petrovic

Yum-Gasm

Batter: Dip or Wash

Ingredients:

1 cup buttermilk (You can use regular milk or beer, too)

1 egg

Salt and pepper to taste

Flour

Method:

Whip the ingredients together.

For dipping, dip whatever you wish to batter into the egg mix, then roll in flour, then dip into the egg mix again and pop it into hot oil.

Fry until done.

Alternate Method:

Mix the egg, milk (or beer), with the flour until you have a thick batter and then dip whatever you like into it then fry immediately, or alternatively place on non-stick ware and freeze for later use.

Batter: Whatever

There isn’t much that cannot be battered and fried.

There are dozens of spiced and herbs you can mix in with the flour or the egg depending on what it is you are planning to cook up. The only limit is to your own imagination.

Remember, someone has battered and deep fried Mars Bars and even ice-cream.

Bread: Bacon Corn Bread

Ingredients:

1 cup corn-meal

1 cup white flour

3 Teaspoons baking powder

½ Teaspoons salt

1 Tablespoon sugar

1 egg, well beaten

1 cup sweet milk

¼ cup diced bacon

Method:

Sift flour.

Measure, and sift with baking powder and salt.

Add corn-meal.

Combine egg, milk, and bacon which has been crisped.

Add dry ingredients.

Fill well-oiled muffin tins 2/3 full.

Sift flour, measure, and sift with baking powder and salt.

Add corn-meal.

Combine egg, milk, and bacon which has been crisped.

This recipe can be made in about 10 minutes!

Bake in hot oven (450°F) about 15 minutes.

Bread: Braided Stick Bread

Ingredients:

4 cups flour

¼ lb. butter

½ cup Crisco shortening

¼ cup warm water

1 pkg. dry yeast

¼ cup Mahdzoon (home-made yogurt, or bought plain)

1 egg

1 tablespoon milk

¼ cup sesame seeds or poppy seeds

pinch of salt

Method:

Dissolve the yeast in the warm water.

In a large mixing bowl, mix together the flour butter salt and shortening.

Blend in the mahdzoon and yeast and knead until you have a smooth, soft dough.

Let dough rise for ½ hour.

Knead again, then take a handful of dough and roll into a ¼ inch diameter and about 12 inches long [Makes about 15-20].

Bend in half and crossover braid.

Flatten slightly.

Place on a baking sheet.

Beat the egg in the tablespoon of milk and brush the sticks.

Sprinkle sesame seeds or poppy seeds on the sticks and bake in a preheated 350 °F oven, about 20 minutes or until golden brown.

Let cool and serve.

Bread: Cheese-Herb Bread

Ingredients:

3-½ to 4 cups all-purpose flour

1 pack active dry yeast

1-½ cups milk

1 Tablespoon sugar

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