Baked Eggs on Toast (Jaja na Grzankach - Polish)

6 slices white bread
Butter
3 tablespoons freshly-grated Parmesan cheese
1 tablespoon chopped fresh chives
6 eggs
Salt and freshly-ground pepper, to taste

Toast the bread and butter it on both sides.
Place on a baking sheet and, using the tips of your fingers, make a small depression in each piece of toast.
Sprinkle with Parmesan cheese and chives. Carefully drop an egg onto each piece of toast and season with salt and pepper.
Bake in a preheated 400 degrees F oven for 5 to 10 minutes, until the eggs reach the desired degree of doneness.
Allow 1 to 2 per person.

Serves 3 to 6.

Rumanian Mixed Vegetables (Ghiveci)

This is the national dish of Rumania, and it is traditionally cooked in a special casserole called a “guvens.”

2 medium potatoes, cut into 1/2-inch cubes
2 medium carrots, sliced
8 ounces green beans, cut into 1-inch pieces
2 medium onions, chopped
2 cloves garlic, chopped
2 tablespoons olive oil or vegetable oil
4 medium tomatoes, chopped
2 cups cauliflower florets
1 stalk celery, sliced
2 teaspoons salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground marjoram
1/4 teaspoon pepper
1 medium zucchini, sliced
1 medium green bell pepper, chopped

Heat 1 inch water to boiling in 3-quart saucepan.
Add potatoes, carrots and beans.
Heat to boiling; reduce heat.
Cover and simmer 10 minutes; drain.
Cook and stir onions and garlic in oil in skillet over medium heat until almost tender.
Add tomatoes, cauliflower florets, celery, salt, thyme, marjoram and pepper. Cover and cook 5 minutes.

Place potato mixture in greased 3-quart casserole.
Spread half the tomato mixture over top.
Layer zucchini and green pepper over tomato mixture.
Top with remaining tomato mixture.
Cover and bake at 350 degrees F until vegetables are tender, 50 to 60 minutes.

Serbian Skillet Pork (Muckalica — Yugoslavia)

1 1/2 pounds boneless pork shoulder
2 tablespoons vegetable oil
1/4 cup water
3 medium onions, sliced
1 medium tomato, chopped
1 1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 to 1/4 teaspoon crushed red pepper
1 medium green bell pepper, cut into strips
2 ounces feta cheese, cut into 3/4-inch cubes
Hot cooked rice

Trim fat from pork.
Cut pork into 1/2-inch slices; cut slices into 1/2-inch strips.
Heat oil in skillet until hot.
Cook and stir pork in oil over medium heat until brown, about 15 minutes; drain. Add water, onions, tomato, salt, paprika, pepper and red pepper. Cover and simmer until pork is tender, about 30 minutes, adding water if necessary.

Add green pepper.
Cover and simmer until green pepper is crisp-tender, 5 to 10 minutes.
Top with cheese.

Serve with rice.

Yields 4 servings.