| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Sauces | 1 | Batch | |
INGREDIENTS
| 1/3 | c | Lard or oil |
| 1/2 | lg | Yellow onion |
| 1/3 | c | Flour |
| 1 | tb | Paprika |
INSTRUCTIONS
Melt 1/3 to 1/2 cup lard (or use oil or like quantity) over medium heat. Cut half of a large yellow onion into small pieces and simmer in the lard until transparent. Add 1/3 to 1/2 cup flour and stir constantly until flour is dark brown. Add 1 tablespoon paprika; stir into paste and pour the paste over the Cuspajs (recipe separate). Serve in large soup bowls and have plenty of French bread on hand. This is a meatless main course, serve at least once a week in Jugoslavia. The Zafrig is also used in boiled pinto beans with smoked ham hocks. "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias
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