| 1 | Melt 1/3 to ?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 ?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 |
