Zafrig

1. Melt 1/3 to ½ cup lard (or use oil or like quantity) over medium heat.
2. Cut half of a large yellow onion into small pieces and simmer in the lard until transparent.
3. Add 1/3 to ½ cup flour and stir constantly until flour is dark brown.
4. Add 1 tablespoon paprika; stir into paste and pour the paste over the cuspajs (recipe separate).
5. Serve in large soup bowls and have plenty of french bread on hand.
6. This is a meatless main course, serve at least once a week in jugoslavia.
7. The zafrig is also used in boiled pinto beans with smoked ham hocks.
8. "our favorite recipes" st.
9. Anthony croatian catholic church.