If you are new to Pasty Central, this website had its beginnings in 1995 at Still Waters in Calumet, a non-profit home for the elderly. At the end of 2002 we shared the need for a new resident van. The generous gifts of so many of our Pasty Cam friends, along with local contibutions now total almost $14,000. Last week Still Waters was offered this beautiful low-milage Dodge van, complete with wheel chair lift, at a very favorable price. A new package like this would run over $35,000. It has an extended warranty and only 18,000 miles. The owners have offered it for $20,000.

That means we are over two-thirds of the way toward achieving this transportation goal. Thanks so much to all who have contributed by means of the secure form here on the web, and those who have mailed gifts to Still Waters (26096 Elm St., Calumet, MI 49913). This is a 501(c)(3) organization, and gifts are tax deductible... and much appreciated. We'll keep you posted on our progress.

These pictures were taken on Friday in front of Still Waters, when the current heat wave hit the Copper Country. Our snow banks are rapidly disappearing, with temperatures above freezing all weekend.

Happy Birthday to Donna Mac !!! Enjoy your day !

SVI ZA YEDNOG_JEDAN ZA SVE--JUST TO LET PEOPLE NO EVERYONE IN THE U.P.AND COPPER COUNTRY ISNT A FINNLANDER-- A PROUD CROATIAN

Happy St. Patrick's Day from the left coast!

Nice looking van. Too bad I couldn't have broke it in for you with my little ride.

Now if I can just find Aberdeen and Hoquiam. Check back with you later.

What is Still Waters? Could someone tell me?
I visit this site almost daily, because of your fantastic pictures. I have been once in U.P. (July 2000). Bye the way, you have a lot of snow there. Much more than we here in Southern Carelia, Finland

I should read text more careful. There was information about Still Waters in this site. Thank you!

Hi Copper Country Croation!

Yep, that's what's nice about the UP is the cultural diversity. For some reason the suomalainen seem to get all the hype!

Oh, very nice van.....for a minute I thought there was going to be a road trip out west :)

Kudos on the van indeed. Hopefully you can purchase promptly. It is basically what is actually needed there.
Wheatman

From the looks of the lift bridge photo (updated at 2pm), it appears that the ice in the canal is beginning to thin due to the scorching heat wave you've been experiencing! The only snow left here now is whatever was piled very high or is in the shade.

With all of the hot weather lately, would it be too much to ask for a picture of Superior frozen over from Brockway Mtn.? (a shot of Copper Harbor would be nice also) Taka, Dan and Donn-a challenge has been issued! are you up to it? Thanks for all the great pictures in the past.

I have a dream, that someday i;ll see a picture of the BIG BOY MARKET in tamarack mills on this pasty cam site.Before it;s gone.A time in my life, i;m glad i lived.

ZIVILA HRVATSKA I SLOVENIA TO THE OTHER HUNKIES. NISMO DOSTA NASEGA NAROD STO GOVORIMO VISA KAD NEKADA. TRANSLATION; NOT TOO MANY OF US WHO CAN SPEAK OUR PARENTS LANGUAGE ANYMORE. I WONDER ABOUT HOW MANY FINNS STILL SPEAK THERE NATIVE LANGUAGE.??

We need a couple more WOWs: How about the 3/10 pic, and the road pic from 3/3?

Hei, CCC (copper country croation), My step-dad was Croation. Joe Chopp from Ahmeek, a really nice guy! Sure do love that Croation music, polkas, etc. I'm Finnish and in the process of learning the language. Think it'll be a looonnng process. :o)

How about that Toivo making it out here to the wet coast! You know Phil from Manton, well I'm his big brother Ernie out here in Battle Ground WA. We go back to the UP every summer for a couple months.

I remember the Old Timers Hour on WHDF Sunday Afternoon's in the 40's with Lodie Mihelich and sometimes his daughter Marilyn. All good music and news from the Middle European countries.

Congratulations, all you people talented enough to speak (and write!) these lyrical other languages! It is so wonderful to see (and try to sound out). We Yoopers come from a very varied background, including Germans, English, Cornish, Finns, Croats, French, Norwegians, Swedes, Bohemians, Italians, Austrians -- truly a melting pot (stew?) of different ethnic groups. That's what makes our little part of God's Country special to us.

Good morning on the day after celebrating St Patrick's Day.......there were Irish here as well..many came by way of Canada...some Scots,too.The Curtin family's patriarch (Lake Linden) was Scot/Irish. I do love the diversity of cultures we grew up with. PS: Wasn't Lodie Mihelch's radio show on Saturday pm, as well? I seem to remember getting ready for dates dancing to his music in the "40s..loved it and Margeret Andrini on her accordian at weddings.....What did Lodie say at the end of his show (cofuya) (sp) what did that mean?

I have this great love for the U.P. and Lake Superior. I also love the mix of people. Growing up with such a wonderful mix of people has made me very accepting of people irregardless of their ethnicity.My roots run deep in the U.P. I am one of those Finns and proud of it. I am greatful for grandparents that immigrated to this great country. Now I'm getting mushy. I do remember Chopps Market. There was an Italian family that had a market in Laurium where we would get sausage and of course those great Vollwerth hot dogs. A great place to grow up.

Just went back and read the messages about Lodi Mihelich. He lived down the street from us on Woodland Avenue in Laurium. A really nice guy.

Another Croation checking in! My Dad came from the Old Country when he was a teenager.Was a hard worker like most of the immigrants from the different countries were. I think that is where the strong work ethics come from in our U.P. We were so luck also to grow up eating such a variety of delicious foods.Pasties,Potica(Slovenian Christmas Bread) Saffron Bread and many others.I have discovered many of these normal foods for us are considered gourmet foods now!! I remember listening to Lodi also. I wish I knew how to speak Croation but my Dad only spoke English and so I never got to learn it.

One of my favorite people in the world is Mikie Medved of Calumet, (his daughter,Mary,is my lifetime friend). He is a proud Croation!!He is now 92 yrs old and and still dances every week..He was our entertainment at camp parties playing his concertina. He and Effie, his beloved, Finnish wife had as much fun as we did....he worked along side of his father in the mines and I believe he was in the mine the day his father as killed in the mine. Wonderful people!!

I no MIKE--pork chops---liked to play some poker but cant see to well anymore--I went school with his son Bruce Medved from kindergarden till grad 54--also worked with Joe chopp in the mines--hes about 65 now--also new Lodi M,And what croatian didnt dance to Franki Yankovich when he came to CALUMET

Isn't the wonderful, luscious bakery-type bread called "papatizza" (sp??) a Croatian recipe? I used to have a good friend in grade school in Osceola whose last name was Sterk, and her mother made the most delicious home-make papatizza. I don't know how it's really spelled-I'm spelling it phonetically. I know Tony's Kitchen in Laurium makes it, and we buy it for while we're up there, and also a couple loaves for the 2,500 mile trip back to So. Ca. I'd be most grateful for an original recipe for this delectable delight. Is there anyone out there with such? If so, I thank you in advance if you'd kindly share it with me.

CROATIAN WALNUT POVATICA 1/1/2 lbs,walnuts ground-1c.milk-1c.honey--1 1/2 c. sugar1/2 cup butter--4 eggs---heat milk in heavy skillet,add honey,sugar,butter,then add walnuts.Bring to boil and remove from heat. Let cool slightly. Add unbeaten eggs, one at a time, beating after each addition. Set aside and cool before spreading on dough. Dough == 2 pkgs. dry yeast, 1/2 cup warm water, 2 tsp. salt, 2 cups scalded milk, 1/2 cup oleo or butter, l/2 cup sugar plus 1 tsp., about 7 cups flour, 2 eggs. Dissolve yeast in water sllightly warmer than lukewarm. Add 1 tsp. sugar, stir. Let stand until yeast is softened. Pour hot milk over butter and 1/2 of the four and the dissolved yeast. Add eggs, lat a time and beat mixtre until smooth. Gradually work in more flour. Knead until smoot on a lightly floured board and work into a round ball. Place in a greased bowl. Greast the top of dough also. Let rise until double in bulk. Place the dough in the center of cloth covered table, sprinkle the cloth with flour - to stretch the dough, start by rolling it out with a rolling pin. Then stretch it with the hands until it is about 1/8th thick. Spread the filling on the dough. Cut off escess dough hanging over the table (excess dough may be used for cinnamin rolls, etc) Roll like a jelly roll by lifting one end ofthe cloth. Roll evenly until lit is all rolled up. Place the roll into a greased 10xl3 pan in the form of an S or cut into 3 equal length and place in 3 greased loaf pans. Bake at 350 for 90 min. Slice and serve when cool. Rose Plute's recipe from Calumet, taken from St Paul's Ethnic cook book.

What great memories people are stirring up on this site. My grandparents (Joseph and Mary Butala) were Croatian and lived in Laurium. I remember them listening to Lodi Mihelich and Frankie Yankovich. Also, grandma made the best cream potica (sounds like pavatica). Since I am not a cook/baker my sister and daughter now make not only walnut potica but cream potica.

I also buy some from Toni's when in the Keweenaw. Not as good as my sisters, but will do at that moment.

Croation Walnut Povatica == 1 1/2 lbs walnuts ground, 1 cup milk, 1 cup honey, 1 1/2 cups sugar, 1/2 cup oleo or butter, 4 eggs, = Heat milk in heavy skillet, add honey, sugar and butter, and then addd walnuts. Bring to a boil and remove from heat. Let cool slightly. Add unbeated eggs,one at a tiime, beating after each addition. Set aside and cool before spreadin on dough. Dough recipe. 2pks dry yeast, 1/2 cup warm water, 2 tbs. salt, 2 cups scalded milk, 1/2 cup oleo or butter, 1/2 cup sugar plus 1 tsp., about 7 cups flour, ad 2eggs. Dissolve yeast in water slightly warmer than lukewarm. Add 1 tsp. sugar, stir. Let stand until yeast is softened. Pourhot milk over butter andd 1/2 cup sugar and salt. Cool to lukewarm andaddd about 1/2 of the flour and dissolved yeast. Add eggs, one at a time andbeat mixture until smooth. Gradually work in more flour. Knead until smooth on lightly floured board. Work into a round ball. Place in a greased bowl. Grease the top of the dough also. Let rise unil doubled. Place the dough in the center of a cloth covered table, sprinkle the cloth with flour. To stretch the dough start rolling it out with a rolling pin. THEN Stretch it with the hands until it is about 1/8 in. thick. Spread filling on the dough. Cut off the excess dough hanging over the table. ( Excess dough may be used for cinnamin rolls, doughnuts or sweet bread) Roll like a jelly roll by lifting one end of the cloth. Roll evenly until it is all rolled up. Place the roll into a greased 10x13 in. pan in the form of an S or cut into 3 equal lengths and place in 3 greased loaf pans. Bake 350 for 90 min. Slice and serve when cool.

It was an education in itself growing up in the C.C. in the fortys and fifties with all of the brogues and accents among the population. I am sure there are others besides myself who in later years have had occasion to use this exposure in our daily lives. I also recall holiday trecks to the Kranitz home in Tamarack Junior just behind the old Rowe moving sheds and the wonderful treats that we were served among them was Povatica. I also recall that there were two varietys of Povatica one being much lighter than the other which was more moist and heavier in texture. Both were equally delicious.

My sister-in-law was Croatian and taught my Mother and I how to make povatica. The filling had cocoa in it with walnuts, etc. Does anyone have this recipe? It was wonderful!

Thank you very much, Copper Country Croatian, for the recipes. I can't wait to try them. Much obliged. :)

My husband's grandma was Croation, Mary Bratetich, who was very self-sufficient, after having lost her husband in a mining accident in 1921, she still managed to raise 4 small children. These were the days before Public Assistance and the mining company gave you a small stipend, for injury resulting in death (one time amount). I, being of Finnish heritage have carried on many of Grandma"s recipes, and experienced "hands on" with Grandma being the teacher. Chow-chow,povatica, Easter sausage and even home brew, to name a few. Grandma was a delight and is missed, but her recipes are still alive!!

To Chris who posted on March 23.
I grew up in the same location as one of the sons of your Grandma. Johnnie Bratetich was part of our teen age group who enjoyed growing up in this location. Do you by any chance have the povatica recipe using cocoa in the filling?

Hi, my family is croation and I still make some of the recipes. I have made bread since I was 5 years old and still make it. But I am looking for a way to make Repa. This is a soup made with ternups. I need to know how to prepair the ternups. I was told by my grandmother that you place them in a crock like sourcrout. But I want to be sure. Please help me if you know how.

Shelly, 'kisla repa' apparently means "pickled turnip".

See this page.

Good luck!

FRANK, THANKS FOR YOUR RESPONSE BUT I WANTED TO KNOW HOW TO MAKE SOUR TURNIPS. I KNOW IN A CROCK WITH SALT , BUT HOW LONG AND WHAT ELSE DO YOU USE.

Hi. This is my first time to this great site! My grandmother, Katarina Malnar was from the UP and moved to Illinois in 1930's. Here parents were Paul Malnar and Paulina Jackovac. I am working with a cousin(Gerry Gregorich) to identify many family wedding photo's. We understand that Lodi Mihelich was sent by his father to Springfield, Illinois to work in the coal mines. Anyone know of this story? Also looking for any information on Zinka Mehelich? Thanks for this wonderful site.

Hi all! I came to this site looking for a recipe for Croation Patitsa Bread - thanks to whoever posted it! My "second" parents, Aunty Eleanor and Uncle Bill Tolonen, (no relation, except by the heart)made it for us every Easter (Croation Easter Sausage, too!). Uncle Bill was from Mohawk and Aunty Eleanor from Ahmeek. They have both passed on and I miss them dearly, but will always keep their Easter traditions alive.

Hi!
I am looking for a recipe for Patitsa.

We used to get it at a bakery. It was like a
long rolled loaf with moist nut filling.

I would love to have the recipe.

Thank you very much.

Dobro dan Gospidjo I Gospida, Govorim malo...i am an Army LT now and i just started to learn Hervatski a year or two ago...for no reason at all...but seems like second nature. Growing up in Wakefield we generally heard/remember the Finnish cuss words...but croation is more challenging to learn. I was actually searching for a good yooper style pickled egg recipe to send to the troops in Iraq/Afghanistan (and for me too)...any help out there?

Anyone know any Tolonen's from the UP? My fathers side of the family is all from up there. Just wondering.

I am looking for a recipe for Croation Easter Sausage called Nadlava. Can anyone help me?

Thanks you,
Sandie
s.amey@att.net

It was so interesting to read the posts today. Yes, the Copper Country was (and still is) a very diverse area. There was also quite a Polish population. I grew up in Gay and also listened to Lodi Mihelich on the radio every Saturday evening, and danced to Frank Yankovic's music many a time at the Calumet Armory. He passed away about three years ago and it was the biggest funeral in Euclid, Ohio, and a lot of the musicians played polkas and waltzes as they knew that is what Frank wanted. Little did I know that years later I would be dancing to the same style (Cleveland style or Slovenian)in the Detroit area, as well as festivals around the country - Cleveland, Oakbrook, Illinois, and other areas. Many of the musicians I'm dancing to now played in Frank's band. We who love the music really appreciate it as being the happiest music. For anyone interested, tune in on the net to www.247polkaheaven. They have internet jockies and play a large variety. I have my favorites (Slovenian style). Enjoy!