ADVERTISEMENT
- Real Recipes from Real People -

ISO: Poteca using an angel food cake pan

Misc.
My mother-in-law came from Yugoslavia and taught me, as a young bride, to make poteca in an angel food cake pan. I haven't made it for years and have lost the recipe. Does anyone have a recipe using this type of pan? (It produced sort of a 2 layer poteca.)
MsgID: 0312376
Shared by: Jo Hughes - Michigan
Board: International Recipes at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Roast Sausage and Vegetables on Rice
  • ROAST SAUSAGE AND VEGETABLES ON RICE "Feel free to substitute vegetables, such as red onion for the shallot, eggplant for the zucchini - whatever your personal preferences are." 1 cup uncooked long-grain rice 1/4 pou...
  • Cole Slaw dressing without mayo
  • Hi Virginia - I've made this dressing many times, but never really measured the quantities. I have a food processor and I start with some light oil (not olive oil, too heavy) it's probably about 2/3 cup. With it runnin...
  • Lemon Curd Bars
  • LEMON CURD BARS 1 cup butter, softened 1 cup sugar 2 cups all-purpose flour 1/2 teaspoon baking powder 1 (10 to 12 ounce) jar lemon curd 2/3 cup flaked...
  • Tater Dipped Oven Fried Chicken (1960's)
  • TATER DIPPED OVEN FRIED CHICKEN "This chicken bakes to a delectable brown before your eyes, and the flavor is delicious beyond description" 1 average size frying chicken, cut into serving pieces 1 egg 2 tablespoons w...
  • Red, White and Black Bean Soup (using rice)
  • RED, WHITE AND BLACK BEAN SOUP 1 1/2 cups water 1/2 cup uncooked rice 1 1/2 medium green bell peppers, finely chopped 1 large onion (yellow preferred), finely chopped 3/4 cup low-sodium vegetable broth 1 1/2 cups wate...
  • Canning On A Ceramic - Glass Cooktop Stove
  • I have a Sears Kenmore glasstop stove and I've been canning on it for over 5 years now...over 600 jars this year alone, and it's fine. I use a "Presto" canner, bought at WalMart, especially for glasstop stoves. I also w...
ADVERTISEMENT
  • Linguine with Shrimp and Tomatoes (serves 2)
  • LINGUINE WITH SHRIMP AND TOMATOES 4 oz. linguine 1 Tbsp. vegetable oil 1 garlic clove, chopped 2 Tbsp. finely chopped shallots 2 large tomatoes, coarsely chopped 1/4 tsp. dried basil 1/2 lb. small or medium shri...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Poteca using an angel food cake pan
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!