4/21/99

Former residents and descendants of Ilasco are planning a benefit dinner and dance May 8 at the Knights of Columbus Hall. Proceeds from the event will be used to help fund a historical marker to remember the history of the once bustling community.

The former community of Ilasco is located three miles south of Hannibal on Route 79 and adjacent to the Continental Cement Company. At one time Ilasco had a population of more than 2,000 and was the largest settlement in Ralls County. Ilasco was a melting pot of nationalities with family names common to eastern and southern Europe. Many of these families still live in the area with names such as: Babyak, Genovese, Homolos, Nemes, Polc, Sunderlik, Tretiak, Zerbonia and Zupan.

The name Ilasco comes from the first letter of the ingredients to produce cement. The original cement plant was built at the turn of the century. At the time the United States was in rapid growth and workers were scarce. Atlas Cement Company recruited workers from central and southern Europe. Immigrants as young as 16 left their families never to see them again to come to America, as they always referred to the states. These immigrants wanted to work, raise and educate their children and enjoy religious freedom. These immigrants were joined with native residents of Missouri and Illinois to form the work force. In the early 1900s the work was dangerous, the hours were long and extreme labor was expected. Many workers were maimed and killed, dusty conditions destroyed their lungs and life in retirement was short.

Today, Ilasco consists of four homes, the remains of two businesses, the old jail and two churches. A group of interested citizens have formed a committee with the intent on raising funds to landscape the site and construct a historical marker so future generations will not forget the history of Ilasco. Cement produced from the native stones of the Ilasco area have gone into the construction of many important sites such as: The Panama Canal, locks on the Mississippi and Busch Stadium.

The dinner and dance will be a celebration, like the old fashioned Ilasco wedding parties for which the area was so well known.

The dinner will be a smorgasbord prepared by cooks from the Ilasco area. Dishes to be sampled will include: kolac, krusciki, Italian lasagna, klbasa and kapusta, taradia and rosky to mention a few. A whole roasted svina will also be featured.

The dinner will begin at 6 p.m. followed by the dance at 8 p.m. Music will be provided by the Mahoney Brothers from Quincy, Ill. Tickets can be purchased at both facilities of Hannibal National Bank, New London and Center State banks and the law firm of Briscoe and Mobley in both their Hannibal and New London offices.

For more information, call: Mary Rita Zerbonia Brothers at (573) 221-9052, Anna Kolarik Baker at (573) 221-7943 or Rodney Rodenbaugh at (573) 985-3812.

Kolac
(Mildred Viglasky Martinovich)
1 cup sour cream
3 tablespoons butter
5 tablespoons sugar
1/8 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten slightly
1/4 ounce package dry yeast
2 tablespoons warm water
1 teaspoon sugar (additional)
3 to 3-1/2 cups flour
Heat sour cream in large saucepan until hot but not boiling. Remove from heat and stir in butter, 5 tablespoons sugar, baking soda and salt. Cool to lukewarm. Add eggs. Dissolve yeast in water. Stir yeast into sour cream mixture and add 1 teaspoon sugar. Stir until blended. Add enough flour to form a ball. Turn out onto a lightly floured board and knead lightly a few minutes. Cover and let stand 5 minutes. Roll dough to 1/4-inch thick, spread with nut filling and roll like a jelly roll. Place on a greased pan and let rise in a warm place, covered, 1 to 1-1/2 hours or until doubled in size. Bake on cookie sheet in a 350 degrees oven 35 to 40 minutes. Slice into 1/2-inch slices. Makes 3 to 4 dozen slices.

Kolac Nut Filling
4 egg whites
1-1/4 cups sugar
1 pound English walnuts, ground
1/2 cup butter, melted
1/4 cup half and half (cream and milk)
1/4 teaspoon salt
1 teaspoon vanilla
Beat egg whites. Gradually fold in sugar and continue beating until meringue holds soft peaks. Fold in walnuts, butter, half and half, salt and vanilla extract. Adjust cream so filling is of easy spreading consistency.

Pierogie (Ukrainian)
(Mildred Kitsock King)
Dough:
3 cups flour
1/2 stick butter
1 teaspoon salt
1/2 cup milk
1/2 cup warm water
1 egg
Mix and knead until shiny, roll thin and cut with biscuit cutter.
Filling:
Boil 4 to 5 medium potatoes until soft, drain and add 1 cup shredded cheddar cheese and salt to taste. Mash together and let cool.
Add 1 tablespoon of filling to each pierogie and crimp edges together and drop into boiling water. When they rise to the top boil for another 5 to 6 minutes. Remove and rinse with cold water.
Dip:
Grate 1/2 onion into 1 stick melted butter and sauté. Use to dip pierogies.

Mr. John Polcs
Traditional Slovak Goulash
(Sally Polc)
My father-in-law, John Polc, made this for me and let me write down the recipe when David and I were married. Anna said he had never shared it with anyone else.
Cube 2 pounds chuck roast* and wash, steam with a little water. Add 1 tablespoon caraway seed and 1 whole onion. Cook longer, then add 2 tablespoons paprika, 1 teaspoon garlic, 1/2 teaspoon cayenne pepper and 1 teaspoon marjoram. Stew until water is about gone. Add water and bring to a boil and add 4 to 5 large chunks of potatoes. Cook until potatoes are done. Remove and mash potatoes. Add these and cubed potatoes until done. Add 1 tablespoon salt and simmer until ready to serve. Salt to taste.
*Trim fat from roast and add to goulash. Leave in large pieces so it can be removed before adding potatoes. The fat adds flavor.

Croatian Sausage and Kraut
(Betty Zupan)
2 large cans kraut, drain and rinse
2-3 pounds any good Polish sausage, cut in chunks
8-12 small potatoes
2 (16-ounce) cans black beans, drained
Season with:
1/2 cup chopped onion, garlic
1 bay leaf
1-1/2 tablespoons caraway seed
2 tablespoons brown sugar
dash salt
black pepper.
Remove bay leaf and adjust seasoning before serving. Cook in crockpot on low all night.

Sourdough Cookies (Irish)
(Arla Rodenbaugh)
from my great-grandmother Della Mercer
Mix together:
2 cups sugar
1 cup sour milk, buttermilk or put 2 tablespoons of vinegar in 1 cup milk and let sit 20 minutes
1 teaspoon soda
2 eggs
2/3 cup lard
3 teaspoons baking powder
pinch of salt
6 cups flour
This will be a soft dough. Roll out on floured board to about 1/4-inch and cut with round cookie cutter or glass. Bake at 350 degrees until lightly brown on bottom. Ice cookies with powdered sugar icing, a good dunkin¹ cookie.

Holubke
Slovak Cabbage Rolls
(Anna Kolarik Baker)
Delicious, a complete meal
1 pound hamburger, braised
1 cup raw rice, washed, drained
1/2 cup onions
1 tablespoon salt
1/2 teaspoon black pepper
1 medium cabbage
1 small can kraut
Prepare cabbage leaves by removing core. Have a kettle of boiling water ready to set the head of cabbage in. With 2 forks, peel leaves off when soft and pliable and remove to cool. Sauté onions in about 3 tablespoons of bacon grease until nicely browned. Mix together with braised meat and remaining ingredients, grease and all. Fill each leaf with about 1 tablespoon of mixture and roll beginning from core end. Stuff ends in.
Wash sauerkraut in water and squeeze dry, putting half of kraut in bottom of kettle and place cabbage rolls on top of one another. Cover with remaining kraut and cut up remaining cabbage. Cover all with water, barely cover kraut. Cook, when it begins to boil add about 3 tablespoons of catsup for flavor and color. Cover with lid and cook on low fire about 1 hour and 15 minutes.

Old Time Raised Doughnuts
(Ruth Babyak)
1-3/4 cups milk, scalded
1/2 cup sugar
2 teaspoons salt
2 tablespoons oleo
2 packages yeast dissolved in 1/4 cup warm water
3 eggs, beaten
6 cups flour, divided (add 3 cups, mix and let set until it starts to rise, then add additional 3 cups flour)
1 teaspoon vanilla
Mix and again let rise 10 to 15 minutes. Put on floured board and knead a few times. Roll out and let set for 10 to 15 minutes. Cut out, using doughnut cutter and deep fry. Sprinkle with cinnamon and sugar mixture or powdered sugar.

Italian Steak Roll
(Consetta Fiorella Kellick)
1 round steak
1 cup bread crumbs
1-1/2 cups grated Italian cheese
2 eggs beaten
1 clove garlic, minced
1/2 teaspoon salt and pepper
1 can tomato paste
1 onion, chopped
1 tablespoon oil
parsley to taste
Mix bread crumbs, cheese, beaten eggs, minced garlic, salt, parsley and pepper. Put bread mixture on steak. Tie or use toothpicks to hold together. Brown the steak in oil. Add onion and tomato paste. Put in baking dish and bake in 350 degrees oven for 1 hour or until tender. Cool and slice thin. Makes 4 servings.

Two Hour Nut Roll (Orechovy Kolac, Slovak)
(Susan Tretiak¹s recipe from John Tretiak)
6 cups flour, sifted
2 yeast cakes
1 teaspoon salt
3 tablespoons sugar
1/2 cup warm milk
1/2 pound butter
3 eggs, beaten
1 cup sour cream or canned milk
1 egg, beaten for brushing
powdered sugar for dusting
Dissolve yeast in warm milk and set aside. Combine flour, butter, salt, sugar, eggs and sour cream. Add yeast and milk mixture. Blend well. Divide dough into four parts and roll out each part thin as for jelly roll. Spread with Nut or Poppy Seed Filling. Roll up and place on greased baking pan and allow to rise for one hour or until doubled in bulk. Bake 35 to 30 minutes at 350 degrees. When removing from oven, brush with beaten egg. Sprinkle cooled nut roll with powdered sugar.
Nut Filling:
1 pound English walnuts, ground
1/2 cup water
3/4 to 1 cup sugar
pinch salt
1 teaspoon vanilla
Cook sugar and water to form light syrup. Add nuts, salt and vanilla. Cook about 2 to 3 minutes more. Filling should spread easily. Poppy Seed Filling:
1/2 pound poppy seed, ground
(Rest of recipe is same as above using poppy seed instead of nuts.)

Cherry Delight
(Juanita Malone)
1 8-ounce package cream cheese
1 cup powdered sugar
2 small (4-1/2 ounce) whipped topping
1 small angel food cake
1 can cherry pie filling
Mix cream cheese and powdered sugar. Fold in whipped topping. Break cake in bite-size pieces. Mix into whipped topping mix. Press into large cake dish. Spread pie filling on top. Chill well.

Italian Cookie (Tarada)
(Mary Rita Zerbonia Brothers)
1-1/2 cups butter or oleo
6 eggs
1-1/2 cup sugar
pinch salt
6 cups flour
6 teaspoons baking powder
1 teaspoon vanilla, anise or lemon flavoring
Beat eggs and sugar. Add butter, beat well. Add flour, baking powder, flavoring and salt. Mix well. On a floured board, knead until smooth. Then take a teaspoon of dough at a time and shape in different shapes such as figure 8, crescent or braided. Bake on greased cookie sheet for 10 to 15 minutes at 400 degrees. Frost or leave plain.