-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> Slovenia has good quality paprika too but it isn't famous globally
 JW> and seldom exported.

 DD> I can't find a source using either Bing or Google -- that's lost, bud.

 JW> I just learned something interesting:

 JW> Global Paprika Production (metric tonnes) from the FAO

 JW> China 200,000
 JW> Hungary 65,000
 JW> North America 50,000
 JW> Zimbabwe 23,000
 JW> Morocco 12,000
 JW> South Africa 11,000
 JW> Slovenia 6,100
 JW> Spain 6,000
 JW> Israel 2,600

 JW> China is huge. North America was a surprise to me. Slovenia and
 JW> Spain are both relatively small players.

 JW> If Slovenia produces a total of 6100 tonnes, how can one single
 JW> Chinese trading company sell 7000 tonnes of Slovenian paprika a year?

 JW> http://tinyurl.com/slovene-paprika

Because Alley Babble (which whom I do as much business as I do with Wal*Mart) 
lies. I note that the specs
" Place of Origin: Xinjiang, China (Mainland) " give it away. T'ain't Slovene 
at all. And that minimum order " Min.Order Quantity: 5 Metric Ton/Metric Tons 
Slovenia Paprika Powder "  YIKES!!!!

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Slovenian Potica
 Categories: Breads, Nuts, Desserts, Dairy, Citrus
      Yield: 3 rolls

    1/2 c  Warm milk
      2 oz Yeast
      1 tb Sugar
      6 c  Flour
    1/2 c  Butter; melted
      1 ts Salt
      3 lg Eggs; beaten
    1/3 c  Sugar
      1 c  Dairy sour cream; room temp

MMMMM-----------------------NUT FILLING-----------------------------
  1 1/2 c  Sweet cream
    1/2 c  Butter
      1 ts Vanilla
      1 tb Brandy; Slivovitz recommeded
  1 1/2 lb Walnuts; ground
      1 ts Cinnamon
    1/2 ts Ground cloves
    1/3 c  Honey
      3 lg Egg yolks; slightly beaten
  1 1/2 c  White sugar
      1 tb White sugar
      1 tb Grated lemon rind (zest)
      3 lg Egg whites
      1 tb Grated orange rind (zest)
      3 c  Yellow raisins (sutanas)

  Dissolve yeast in warm milk. Add sugar and let stand in
  warm place until foamy.

  Place 5 cups flour into large bowl. Add salt, sugar,
  butter, eggs, sour cream, yeast mixture and mix well. Add
  remaining flour and mix until dough separates from side of
  bowl. Knead until dough is pliant (about 10 minutes). If
  necessary, gradually add more flour. Place in greased
  bowl, cover with pastry cloth or cloth towel and set aside
  in warm place to rise until doubled in bulk (About 1
  hour).

  MAKE THE FILLING: Scald cream with butter and pour over
  walnuts. Add the honey, sugar, grated lemon and orange
  rinds, vanilla, brandy and cinnamon. Add 1 tablespoon
  sugar to the egg whites and beat until stiff. Fold egg
  whites into nut mixture and set aside.

  Roll dough on lightly floured cloth to 1/4" thickness.
  Spread nut mixture over rolled dough. Sprinkle the raisins
  over the nut mixture. Roll as for jelly roll. With seam
  edge down, plave in well-greased loaf pans. Prick tops of
  loaves with a fork in several places. Cover with a light
  cloth and set aside in a warm place to rise about 45
  minutes. Brush top with beaten egg.

  Bake in 325øF/163øC oven for approximately an hour. Remove
  pans from oven; leave poticas in pans for about 10 minutes,
  then move and place on rack to cool.

  Yield: 3-4 rolls, depending on size of pans.

  Source: Treasured Slovenian and International Recipes

  Recipe from: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... A gourmet who thinks of calories is like a tart who looks at her watch
--- MultiMail/Win32