Polish Family Favorites

Polish Family Favorites

By

Melanie Miguel

Copyright – 2012-2017

I have always loved to cook. I would watch my parents and grandmother cook and somehow learned by instinct to replicate their recipes. Even years later, I could recall the scents and the tastes & textures of the foods they made. I associate holidays with special foods and food with special holidays. Since I love holidays and love to cook (and eat), I try to turn every day into a special holiday. I hope you will enjoy my recipes and musings!

*Melanie Miguel is also the author of Mel’s Mex – Authentic Mexican Recipes.


 

MY POLISH PANTRY

There are many things I keep in my pantry & refrigerator just in case. Here is my list:

 

PANTRY:

  • Dried mushrooms – porcini, morel, chantrelle, wood ear, wild forest mix, etc.
  • Siebengartens dried vegetable bouillon – I buy 6-packs from Amazon.Com. I like this brand because it tastes good and uses no MSG or glutens
  • Boxed stock – I prefer Kitchen Basics and Swanson’s (no msg, low sodium) and GiaRussa for beef
  • White flour, preferable Pillsbury pre-sifted
  • Canned beets
  • Canned mushrooms (check the label and be sure they are not from China)
  • Preserves
  • Sea salt
  • Peppercorns for grinding
  • Dillweed
  • Marjoram
  • Dry white sherry
  • Vinegar (I mostly use my own)
  • Maggi flavoring – for emergencies – this flavoring is used widely in Poland

REFRIGERATOR:

  • Sauerkraut (sold in bags) – be sure to rinse well under cold water before using
  • Fresh eggs
  • Button or baby bella mushrooms
  • Sour cream
  • Heavy Cream
  • Unsalted butter (for all recipes in this book use unsalted butter when butter is called for

FREEZER:

  • Fresh kielbasa (I buy my kielbasa from Polana.Com – it comes frozen, packed in dry ice
  • Smoked kielbasa
  • Pierogi (they last well up to 3 months if frozen properly)

UTENSILS:

  • Cast iron skillets of various sizes
  • Slow Cooker
  • Enamel over cast iron of various sizes
  • Large wooden rolling pin
  • Cookie dough cutter from Pampered Chef – the perfect size for pierogi

 

And, food always tastes better on Polish Stoneware!

 

APPETIZERS – przekąski

 

PICKLED BEETS – kiszone buraczki

 

2 lbs. uncooked beets (about 6) stems removed

¾ cup red wine vinegar

3 ½ cups liquid (reserved beet juice plus water)

½ sliced sweet onion

1 garlic clove

1 bay leaf

6 allspice berries

6 black peppercorns

2 whole cloves

2 T. sugar

1 ½ t. salt

 

Cook the beets. I used a pressure cooker with 1 cup water for 12 minutes. Otherwise you can steam or cook the beets in water. Reserve liquid. Allow beets to cool, then peel and slice about ¼” thick. Add all remaining ingredients to a non-reactive saucepan. Bring to a boil and lower to a simmer for ten minutes. Add the sliced beets and simmer for ten minutes. Allow to cool. Store in the refrigerator for up to one week.

 

CUCUMBER SALAD- sałatka z ogórków

Serves 6-8

2 cucumbers, peeled, very thinly sliced

1 tsp. salt

¼ of a sweet onion, very thinly sliced

2 T. diced dill

1/8 cup cider vinegar

1 heaping T. sugar

16 oz. sour cream

Pepper to taste

 

Place cucumbers and onions in a colander to drain, approximately two hours. Mix with other ingredients and refrigerate approximately one hour.

 

SOUPS & BROTHS – zupy i buliony

 

POLISH EASTER SOUP – Barscz

Serves 8

4 quarts chicken broth

2 bay leaves

1 lb. fresh kielbasa, cooked, sliced ¼” thick

1 lb. smoked kielbasa, sliced ¼” thick

1 thick slice of ham, sliced1/8” thick

8 hardboiled eggs, shelled, sliced into 4 pieces

¼ cup flour

1 cup sour cream

Horseradish to taste (I use 1.5-2 small jars of creamy horseradish)

Wine vinegar

Salt & pepper

 

Add meats and eggs to the broth in a medium sized stockpot along with the bay leaves. Bring to a boil and simmer about ½ hour. Combine sour cream and flour in a medium sized bowl and combine well with a fork or whisk.  Add ½ cups of the hot liquid and whisk well. This will prevent curdling. Raise heat and add mixture to the pot. Stir well until it thickens. Check salt and pepper. Lower heat and add horseradish. I usually add 1 small jar, depending on the type. Do start with a small amount and add more according to your own personal taste. I have found that two small jars of creamy horseradish works well for me. Serve with wine vinegar on the side – 1 tablespoon to a bowl should be sufficient.

 

 

SPLIT PEA SOUP – grochówka

Serves 4-6

1 lb split green peas, sorted through, rinsed

1 ham hock, rinsed

Water

1 slice onion, diced

3 potatoes, peeled, diced

2 carrots, cleaned, sliced

1 celery piece, diced

2 large chicken bouillon cubes

Salt & pepper to taste

Sour cream

 

Place the ham hocks and green peas in a medium sized stockpot or Dutch oven and add enough water to cover by about an inch (you may need to add more during the cooking process). When peas are almost cooked (about an hour), add the remaining ingredients, except sour cream. Cook until peas and vegetables are tender. Slowly add about ½ cup sour cream to the peas, stirring constantly.  Season with salt and pepper if needed.  Serve in bowls with an extra dollop of sour cream.

 

MUSHROOM – Quick Version – zupa grzybowa

Serves 6

48 oz. fresh mushrooms, any variety, sliced thinly

3 quarts beef or vegetable broth

1 small onion, diced

1 shallot, diced

1 bay leaf

2 T Sietenbacher’s vegetable bouillon

1 Recipe dumplings, not cooked

1 c sour cream

2 T flour

Salt & pepper to taste

 

Combine broth, bouillon, mushrooms, onion, shallots and bay leaf in a medium sized stock pot. Bring to a boil, then lower to a simmer for 20 minutes. Raise heat to medium high and place dumplings, ½ teaspoonful at a time in the broth. Allow to simmer for ten minutes. In a bowl, whisk together the sour cream and flour. Add 2 cups of the hot liquid, whisking all the while. Add to pot and whisk.  Bring to a boil, then lower to a simmer for ten minutes. Adjust salt and add plenty of freshly ground black pepper.

 

MUSHROOM – clear, non-thickened version

As above, but omit the addition of the sour cream and flour mixture to the soup.

 

MUSHROOM – zupa grzybowa

Serves an army

3 gallons cold water

48 oz. button mushrooms, rinsed, sliced

6 portabello mushrooms, wiped off, diced

8 oz. cremini mushrooms, wiped off, sliced

8 oz. shitake mushrooms, wiped off, stems removed, sliced

1 large onion, diced

2 shallots, diced

Seitenbachers or other vegetable bouillon to taste (at least 1 can)

For Dried Mushrooms:

1 ½ oz. chanterelle

½ oz. morel

½ oz. wood ear

½ oz. porcini

10 oz. dried premium mix mushrooms

1 qt. heavy cream

1.5 oz. sour cream

¾ cup flour

Sea salt & pepper to taste

 

Place all the fresh mushrooms, onion, shallots, bouillon and water in a very large stockpot and bring to a boil. Lower to a simmer. I cook mine for as many hours as possible, turn it off at night and continue the next morning.

 

Meanwhile, place all dried mushrooms in 1-2 cups cold water. Bring to a boil, then simmer for about ½ hour. Cool. Strain liquid into large mushroom mixture. Grind the reconstituted mushrooms in a food processor and add to mushroom mixture.

When ready to serve, add 1 quart heavy cream. Place the sour cream in a bowl and whisk in the flour. Whisk in about two cups of hot broth. Pour the mixture into the pot, stirring constantly. Heat just to boiling. Serve with ushki or mushroom tortellini.

 

BROTH WITH QUICK DUMPLINGS -bulion z kluseczkami

Serves 2

1 box chicken stock

2 eggs

2 T. white flour

Salt to taste

 

Heat the stock along with a pinch of salt until it begins to boil. Mix the eggs with the flour and pour into the boiling soup. Once it comes back to a boil, mix lightly and reduce heat. Simmer for two minutes.

 

TOMATO SOUP – zupa pomidorowa

Serves 4

4 ripe tomatoes

1 small onion

4 medium Yukon gold potatoes

1 medium carrot

2 cloves garlic

1 ½ quarts chicken broth

1 bay leaf

1 T. dry sherry

1 tsp. marjoram

Salt & pepper to taste

½ cup heavy cream

Sour cream

 

Bring a small pot of water to a boil. Add the tomatoes. Boil 2 minutes, then plunge each tomato into ice water. Remove skins and add to a medium pot. Roughly chop all vegetables and add to the pot, along with broth, vegetables, sherry and herbs. Bring to a boil, then lower to a simmer about ½ hour. Allow to cool. Puree in batches in a blender and strain back into pot. Add the heavy cream and bring to a slow boil. Turn off the heat. Serve with a dollop of sour cream

 

*Can be served with tiny dumplings or tiny potato dumplings or spaetzli

 

CABBAGE SOUP – kapuśniak

Serves 8

1 lb. country style pork ribs

2 lbs. shredded cabbage

1 large onion, shredded

4 large Yukon gold potatoes, medium dice

2 medium carrots, medium slice

1 rib celery, diced

4 cloves garlic

3 quarts chicken stock

1 14.5 oz. can diced tomatoes

2 bay leaves

½ tsp. dried thyme

¼ tsp. dried caraway seed

½ tsp. marjoram

1 T. granulated garlic powder

Salt & pepper to taste

Vinegar

Kluski noodles (optional)

 

Add all ingredients up to salt & pepper to a large crockpot. Cook a minimum of four hours up to all day. Serve with a splash of vinegar. Can be served with kluski noodles and a loaf of crusty bread.

 

POTATO SOUP – kartoflanka z boczkiem

 

Bring the broth and potatoes to a boil in a stockpot, then simmer until fork tender. Meanwhile, heat the oil and butter on medium heat and add the leeks and shallots with a pinch of sea salt. Lower heat and sauté about 20 minutes.  If you have an immersion blender, blend the potatoes until smooth. If not, allow to cool, then blend in a blender in batches. When the mixture is smooth, turn the heat up to medium high and add the heavy cream, stirring constantly. Adjust salt & pepper. Add the parsley and scallion at this point and turn off the heat, or add them to each bowl of soup individually.

 

CHICKEN SOUP – rosół z kurczaka

Serves an army

This is a double recipe. I usually make it and freeze half in jars. You can also can it if you have a pressure canner. Or, you can easily cut it in half.

 

2 whole chickens, 3 ½ – 4 pounds each. Stewing and roasting chickens will give it better flavor but require longer cooking time. Fryers work well also.

11 qts. Water

14 carrots, scrubbed, trimmed, divided

3 parsnips, scrubbed, trimmed

1 large onion, peeled, cut in half

1 whole celery, trimmed, divided

3 large tomatoes, but in half

2 shallots, washed

3-4 bay leaves

1 bunch parsley, divided

20 whole black peppers

4 sprigs rosemary

1 T. dried marjoram

Sea salt & freshly ground black peppers to taste

½ lb. extra chicken livers

Kosher salt

*Optional – I’ve found that the addition of chicken wings brings a richness to the broth

 

Remove the giblet packet from the chickens and reserve. Rinse the chickens under cold running water. Place chickens in a large stock pot with very cold water – enough to cover by 2 inches. Add about ½ cup kosher salt. Let stand at least a half hour, up to one hour. This removes impurities from the chicken and imparts extra flavor.

 

Drain the water, rinse chickens again and rinse pot to remove excess salt. Place the chickens back in the pot and cover with 11 quarts water. On high heat, bring to a boil, lower heat to medium and skim off all foam for the next few minutes. This makes for a nice clear broth. Once no foam presents itself, add the onion, shallots, tomatoes, parsnips, peppers, marjoram, bay leaves, rosemary, chicken giblets and about ¾ of the parsley. Divide the celery and carrots in two. Cut the stems of the celery into thirds and add to the pot. Cut the carrots into thirds and add to the pot. Once the soup begins to boil, cut the heat back a bit. Add a few tablespoons of salt.

 

Allow the soup to simmer at least 1 ½ hours, depending on what type of chicken you use. Roasters and stewers will require longer simmering. The chicken should be fork tender. Turn off the heat.

 

Slice the remaining carrots and celery and add them to another, smaller stockpot, along with some reserved, finely diced parsley. Place a mesh strainer above the pot and carefully begin ladling the hot broth into the second stockpot. Turn the heat on the second stockpot. Allow it to slowly simmer until the vegetables are tender.

 

Meanwhile, add the extra raw chicken livers to a small pot and ladle in about two cups of hot broth. Bring to a boil and reduce heat. After about 20 minutes, add the livers to the soup. If you wish, strain the extra broth from the livers back into the large stockpot.

 

If you wish, shred the chicken and add it to the broth, or save it for another dish.

Add more sea salt to taste, along with plenty of freshly ground black pepper.

Serve with noodles, matzo balls, dumplings, or a mixture of all.

 

GREEN BEAN SOUP – zupa z fasolki szparagovej

Serves 4-6

2 qts. Chicken broth or water with bouillon to flavor

2 lb. green beans, trimmed, cut into thirds or halves

5-6 dill heads, or 1 oz. baby dill

3 medium potatoes, peeled, cubed

2 carrots, sliced

1 small onion, diced

1 bay leaf

Ten peppercorns

16 oz. sour cream

Wine vinegar

 

Bring the broth, green beans, dill, bay leaf and peppercorns to a boil in a large stock pot.  Reduce heat to simmer about 20 minutes. Add the remaining vegetables, and simmer until all vegetables are fork tender.  Meanwhile, place the sour cream in a medium sized bowl. Add 1-2 cups of the hot liquid from the soup and whisk thoroughly. Add to the soup and mix well. Heat just to boiling and remove from heat. Serve with a splash of vinegar.

 

DUCK SOUP (From Rick Rogalski) – czarnina

Serves 6

1 large duck, cut into pieces

1 container duck blood

2 T. Flour

1 pear

1 ½ cup prunes

Salt

Pepper

Vinegar

Water

A few cloves

1 sweet onion

1 T. sugar

Place the duck in a large stockpot. Cover the duck with water by a few inches. Bring to a boil, lower to a simmer and skim off any froth that comes to the top. Add onion, cloves, some salt & pepper. Simmer for 5 hours. Add the prunes and pears, the sugar and the cloves. Blend the duck blood with the flour, along with some of the broth and add to the soup, mixing thoroughly. Bring to a boil, then lower to a simmer for one hour. Adjust salt & pepper & add some vinegar to your bowl, to taste. Serve with Kluski noodles.

 

MEATBALL SOUP

Serves 4

2 quarts chicken broth

1 large bay leaf

½ recipe Polish meatballs (only the meatballs)

4 medium Yukon potatoes, peeled, small dice

1 carrot, diced

1 small onion, diced

1 oz. baby dill or 3 large dill heads – or 2 tsp. dried dill weed

1 cup sour cream

1 T. white flour

Salt & pepper to taste (lots of pepper!)

Vinegar on the side

 

Heat the broth in a medium stockpot. Make the meatballs small and drop them into the simmering soup. Add the bay leaf and dill. Wait 5 minutes and add potatoes, carrot and onion. Simmer about ½ hour. Whisk the sour cream with the flour in a large bowl. Add 2 cups broth from the pot one at a time, whisking all the while. Slowly pour into the pot, whisking it in to incorporate. Heat to a boil, then lower to a simmer for 5 minutes. Serve with a few drops of vinegar.

 

BEEF/BARLEY/MUSHROOM – krupnik

Serves 8

3 ½ qts. Beef or vegetable stock

1-2 beef shanks

1 lb. mushrooms

1 bay leaf

1 stalk celery, finely diced

½ large onion, peeled, finely diced

2 carrots, finely diced

4 medium potatoes, peeled, finely diced

½ cup barley (not quick-cooking)

 

Add first four ingredients to a large stock pot, bring to a boil, lower to a simmer until shanks are soft and tender. Add barley and bring back up to a boil, then simmer until barley is soft. Add remaining ingredients. Salt & pepper to taste. I usually do this in a pressure cooker cooking in the same sequence as above. 45 minutes for the shanks, ½ hour for the barley, then let the vegetables cook without pressure.

 

BEET SOUP – czerwony barscz

Serves 6-8

3 pounds fresh beets, stems removed, scrubbed, steamed until tender or pressure cooked 5 minutes

2 shallots, peeled, chopped

2 ½ quarts chicken or vegetable stock

3 strands dill or 1 T. dried dill weed

1 ½ cups sour cream

2 T. flour

Salt & pepper to taste

Cooked wide noodles or ushki

 

Peel the beets and cut into slices 1/8” thick. Add to stock along with the shallots and dill.  Bring to a boil, lower to a simmer about ten minutes. Whisk the flour and sour cream together. Add about 1 cup of the broth to the mixture, whisking well. Add to soup and continue whisking. Bring to a boil and remove from heat. Can be served chilled, or hot over noodles or ushki.

 

NAVY BEAN (JOHN ROGALSKI) – omachka

Serves 8

3 quarts chicken or vegetable broth

1 lb. white navy beans

1 cup dried yellow split peas

1 rib celery, diced

1 medium onion, diced

2 medium potatoes, peeled, diced

2 small carrots, sliced

2 garlic cloves, diced

2 whole plum tomatoes

1 bay leaf

1 ham bone, ham removed

1 ½ cups diced ham

Salt & pepper to taste

 

This is a great way to use a ham once you’ve eaten most of it.

 

I make this in a pressure cooker. If you don’t have one, cook the beans and peas with the broth according to the directions on the package of beans.

Place the beans, peas, broth and bay leaf in the pressure cooker. Once it comes to pressure, lower the heat to medium. Cook for ½ hour. Remove from heat and open when the pressure is down. Add the ham bone, cover and cook in the same manner for another ½ hour. Remove from heat and allow pressure to go down. Open lid, remove ham bone and discard. Add remaining ingredients and cook on low-medium heat until vegetables are tender. Be sure to watch the level of liquid so that it doesn’t boil out. If it seems too thick, add a bit more broth. Add diced ham and serve.

 

SIDE DISHES

 

GRAMPA JOHN ROGALSKI’S MAC AND CHEESE

Serves 4-6

1 lb. pasta – Elbow macaroni or other pasta

1 28 oz. can diced tomato

1 ¼ cups milk

8 oz. cheese – Velveeta™ or cheddar, cut into 1“cubes

½ stick unsalted butter

Salt & pepper to taste

 

Bring a large stockpot of water to boil. Add 2 tablespoons salt plus the pasta. Cook to al dente and drain. In a non-reactive pot, add the milk until almost boiling. Add cheese, butter, tomato and pasta. When thoroughly heated, add salt and pepper to taste.

 

 

Cook pasta to slightly less than al dente stage, drain, and return to pot. Add diced tomato and simmer for a few minutes. Add remaining ingredients. This helps to prevent curdling.

 

CREAMED NEW POTATOES WITH DILL

Serves 4

6-8 small new potatoes

1 chopped onion

1 T. butter

½ cup heavy cream

2-3 T. chopped dill

2 T cornstarch

Salt

White pepper

 

Wash & scrub potatoes. Cook in salted water until almost done. Drain off most of liquid. Add chopped onions, butter, salt & pepper and simmer five minutes. Whisk cornstarch into cream and add to saucepan. Whisk all ingredients in pan until it starts to bubble. Add dill and remove from heat.

 

CABBAGE & NOODLES (OR DUMPLINGS) – Haluski

Serves 6-8

With Noodles:

3 ½ lbs. cabbage, cored, thinly shredded

1 large onion, thinly sliced

1 ½ sticks butter

2 T. olive oil

Salt & pepper to taste

16 oz. Kluski or medium flat noodles (or 1 recipe dumplings)

 

I like using a cast iron Dutch oven, but any other type – or a large frying pan – can be used.  Heat the Dutch oven to medium high heat and add the olive oil, then the butter. When the butter begins to melt, layer in the cabbage, the onion, and small amounts of salt and pepper. Mix frequently. When some of the mixtures begins turning a golden color, cover, and lower the heat to simmer, about 45 minutes. Check occasionally and mix to be sure it is not sticking. Meanwhile, heat a large stock pot with hot water. When it begins to boil, add 1 tablespoon of salt along with the noodles. Cook until al dente & strain well. Add to the cabbage mixture, mix well and heat once again to mingle the flavors. Salt to taste with lots of freshly ground pepper.

POTATO PANCAKES I (LATKES)

6 eggs

6 cups grated, drained potatoes (I use a food processor, then drain them in my salad spinner)

½ large onion, grated

2 tsp. salt

½ tsp. black pepper

4 T. matzo meal or flour

½ cup canola oil for frying + 2 T.

 

Sauté the onion in 2 T. oil. Add to the drained potatoes. Add remaining ingredients except oil and mix well. Heat a heavy griddle, preferable cast iron, on medium high. Fry the pancakes any size you like on both sides, about 7 minutes total, but you should experiment. Drain on paper towels. Serve with sour cream, applesauce, or both.

 

POTATO PANCAKES II – Melanie Rogalski’s Recipe

6 cups peeled, diced potatoes

¼ tsp. salt

2 eggs

1 small onion, halved

2 T. flour

1 dash pepper

 

Place all ingredients in a food processor in sequence and pulse until potatoes appear grated. Fry in vegetable oil as above.

 

MASHED POTATOES – kartofle purée

5 pounds Yukon gold potatoes, peeled

Salt

Pepper

½ stick unsalted butter, melted

½ – 1 cup hot milk or half & half

 

Place potatoes in a pot with water to cover. Bring to a boil, lower to a simmer, add 2 T. salt. Simmer until tender. Drain potatoes – be sure they are not soggy. Put potatoes through a ricer into a large bowl (or mash in an electric mixer) add butter and mix well. Add hot milk until you achieve a consistency that you like. Salt and pepper to taste.

 

NEW POTATOES WITH PARSLEY (OR DILL), BUTTER & SOUR CREAM

2 ¾ lb. new potatoes, scrubbed

½ stick butter

2 T. minced dill or parsley

Salt & Pepper to taste

Sour cream

Steam potatoes until fork-tender. Place in a bowl, add butter, either herb and salt & pepper. Add sour cream on the side.

 

KLUSKI FRANCUSKIE (French Noodles)

1 T butter

4 eggs

2 T. flour

Cream butter to a fluff. Separate eggs. Add yolks to butter, beating constantly. Beat egg whites until stiff but not dry. Add to butter and yolks. Lightly fold into flour and pour mixture into boiling soup. Cover tightly and boil 2 minutes. Uncover & break up noodles, as they will be a solid mass.

 

BREAD STUFFING (John Rogalski)

4 – 20 oz. loaves of white bread, toasted, cut into ½” cubes

6 cups chicken broth

12 eggs, shelled

4 cups whole milk

1 whole celery, cleaned, finely diced

1 large white onion, peeled, finely diced

Salt

Pepper

Butter for frying

 

Whisk together the milk and eggs. Add the cubed bread, along with some salt & lots of black pepper. Mix, adding the broth as the mixture becomes dried out.  Add the onion and celery. In 2-3 large, heavy skillets (I prefer cast iron), fry the mixture beginning on medium, lowering later, in 1 stick of butter for each skillet, mixing all the while. If it appears to be drying out, lower the heat.  Turn off heat after ½ hour and allow to cool before stuffing the turkey, or whatever you are stuffing. This will stuff one very large bird, with leftovers to heat in a large casserole dish.

 

CREAMED GREEN BEANS – fasolka szparagowa po polsku

2 lbs. green beans, trimmed, cut into 1” pieces

2 C. chicken or vegetable broth

1 t. salt

¼ t. dill weed or 2 T. fresh chopped dill

2 T. butter

2 T. flour

1 T. dry white wine

¾ C. sour cream

Pepper to taste

 

Place the green beans, broth, salt and dill in a pot and bring to a boil, then lower to a simmer until green beans are tender. In a small pan, make a roux by melting the butter and adding the flour. After a few minutes, add the wine and sour cream, whisking thoroughly.  Add some of the liquid from the cooked beans, whisking. Add the mixture to the green beans and heat on medium until thick. Add pepper to taste and serve.

 

SAUERKRAUT WITH MUSHROOMS IN BROWNED BUTTER SAUCE – kapusta z grzbami

1 2-lb. bag sauerkraut – well drained and well rinsed

3 cups chicken or vegetable broth

2 bay leaves

1 small onion, chopped

1 ½ sticks butter

1 T. olive oil

½ tsp. sugar

1 tsp. salt (or more to taste)

8 oz. fresh mushrooms, diced

1 package dried morel mushrooms (or a substitute)

Freshly ground black pepper to taste

 

Simmer the sauerkraut and bay leaves in the broth about two hours or until all liquid is absorbed.  If it doesn’t all absorb, then drain.

 

Meanwhile, place the dried mushrooms in ½ cup hot water and simmer about ½ hour. Drain, add liquid to sauerkraut. Chop mushroom pieces finely.

Sauté the fresh mushrooms in ½ stick butter + 1 T. olive oil until golden in color. Reserve.

 

Sauté the onion in 2 T. butter until golden brown. Add to the sauerkraut along with all mushrooms, salt, sugar and pepper.  Heat remaining butter on medium high until browned. Add to mixture. Lower temperature and simmer about ½ hour, stirring occasionally.

 

DUMPLINGS & NOODLES

 

FAT DUMPLINGS (John Rogalski’s Recipe)

Makes about ten dumplings

 

2 ½ cups flour

12 eggs

1 cup milk

1 ½ loaves French bread, cut into 1” cubes

1 tsp. salt

Freshly ground black pepper

Butter

Gravy

 

Whisk the eggs and milk together and add flour, salt and pepper. Add cubes and mix with your hands. Let stand, covered for ½ hour. Meanwhile, fill a large stockpot with hot water and bring to a boil. Add 1 tsp. salt to the water. Make large balls, approximately 4-5 inches in diameter, and drop them into the boiling water. Do not overcrowd the pot. Lower the heat to medium and cook about 25 minutes, turning them occasionally. Remove each one with a slotted spoon and allow to drain in a colander. Do this in 2-3 batches, depending on the size of the stockpot.  Allow to cool.

 

To finish: Slice the dumplings to a thickness of about ¾ inches. Sauté in butter over medium heat until slightly crispy. Salt and pepper to taste. Serve with gravy. This is great with pork roast.

 

KLUSKI NOODLES

Serves 4-6

2 cups presifted flour

½ tsp. salt

2 large eggs

5 T. cold water

 

Place liquid ingredients in food processor with salt and pulse until blended. Add flour and blend until the dough is smooth and clumps together in a ball. Remove from blender and place on a floured surface. Cover with plastic for 30 minutes. Remove plastic. Sprinkle with flour and roll out to a thickness of about 1/8”. Dust with flour and let stand 30 minutes. Cut into 3-4” strips and lay on top of each other. Cut to the desired thickness and toss with flour. Allow to dry at least 30 minutes before cooking in boiling, salted water. Allow to dry completely if you plan to store them.

 

*You can also use an electric mixer with bread hook or knead by hand.

 

SILESIAN DUMPLINGS

Makes about 2 dozen

4 large Yukon Gold potatoes (should equal two cups when mashed)

2 large eggs

½ cup white flour (plus more for handling)

¼ cup potato flour (not potato starch)

Salt to taste

 

Simmer the potatoes whole until soft. Peel, then mash or rice. Add the eggs, flour and a bit of salt. Meanwhile, in a large pot, set water to boil. Form the mixture into balls about ¾” in diameter. (I needed to dip my hands in flour to form there without sticking) Make a little indent in the center with your little finger. Place on a large dish and continue until all dumplings are made. Place in the boiling water, bring to a boil again, and simmer over medium heat a total of 3 minutes.

 

POTATO DUMPLINGS –  kopytka – from cousin Larry Rogalski

 

I usually like to make smaller batches because I can get the potatoes grated and the other ingredients mixed in before the potatoes start turning colors. It doesn’t impact the taste, just the looks.

 

Potatoes (2 to 4 Russets or Idaho or whatever you like)

1 egg

1 small onion

Salt to taste

Flour

Bacon

 

Start water to boil in a large pot. Add some salt. Peel the potatoes and keep them under water until ready to start grating, unless you really like colored dumplings.  Peel the onion. Grate the potatoes and remove the excess water. Grate the onion. Add the egg, salt and start with about 1 cup of flour.  Mix gently, just to incorporate the flour. Continue to add flour, mixing gently until you have a light fluffy dough.  When the water is boiling, using a teaspoon, start dropping the dough into the water. I usually dip the spoon into the hot water before I start. It seems to prevent the dough from sticking to the spoon. A trick from Mom I believe.  I count as I drop and usually stop at fifty.  They will puff up in size and I don’t like to crowd the pot. After they come up and float for a couple of minutes I remove them to a strainer. If the water is boiling too rapidly, by all means lower the heat.  Repeat until the dough is gone.

 

 

ALL –PURPOSE DUMPLINGS – kopytka

8 eggs

2 ½ cups flour

Salt

 

Fill a large pot with water and bring to a boil. Add 1 tablespoon salt. Meanwhile, whisk the eggs and add the flour. Drop the batter one teaspoonful at a time into the boiling water. Once the water returns to boiling, lower to a simmer for 6-7 minutes. Dumplings can also be dropped directly into soups and stews.

 

AUNT MARIE’S DUMPLINGS  – kopytka (courtesy of kissin’ kuzzin, Joni Black)

1 ½ cups flour

½ cup milk

¼ tsp baking powder

¼ tsp. salt

2 eggs

Mix all ingredients and drop into boiling water. Can be any size you wish.

 

 

ENTREES & EGGS

 

CREAMED EGGS – jajka z kremen

Serves 2

4 hard-boiled eggs, cooled, peeled, cut into halves

2 T. butter

2 T. flour

1 ¾ c. milk

2-4 slices rye toast

Salt & pepper

 

Heat a medium sized skillet on medium high heat. Whisk together the butter and flour, forming a roux. Slowly add the cold milk, whisking all the while until thick and creamy. Add salt & pepper to taste. Add eggs, stir carefully and serve over toast. Serves 2.

 

BEEF BRISKET – zrazy wołowe z grzybami

Serves an army

2 large beef briskets

3 packets Lipton™ Mushroom/Onion Soup Mix

1 large onion, sliced

2 pounds assorted mushrooms, sliced

1 ½-2 cans beef broth or stock

 

Place the briskets in a Dutch oven or clay roaster, alternating with the mushrooms, onions and soup mix. Slowly add the broth. Cover tightly and bake in a 325° oven for four hours. Remove from oven, remove cover and allow to cool before placing it into the refrigerator, preferably overnight. When ready to serve, remove the briskets and slice thinly. Add the liquid, along with the mushrooms and onions, to a Dutch oven or heavy stockpot and bring to a boil*. Lower heat, adjust salt & pepper and add the beef.  When the beef is hot, serve with mashed potatoes.

 

I*If the gravy does not appear to be thick enough, mix 1-2 tablespoons cornstarch in a small amount of water and add it to the pot, stirring constantly.

 

ROLLED STUFFED MEAT – zrazy woƚowe zawijane

Serves 4-6

 

2 ¼ lbs. round steak roast

12 oz. button mushrooms, sliced

1 small onion, diced

1 ½ cups seasoned bread stuffing cubes (smallest cubes, no sage) – you can also make your own

3 pickle spears, cut in half & tips removed

½ cup dry red wine

3 cups beef stock, divided

¼ c. light olive oil

4 T. butter, divided

3 T. flour

Salt & pepper to taste

Toothpicks

 

Cut the roast into six equal pieces. Using a meat hammer/tenderizer, pound each piece (cover with plastic wrap first) until they are about 1/8” thick. Sprinkle each slice with a little salt & pepper. Meanwhile, sauté the mushrooms & onions in 2 T. olive oil and 1 T. butter. Salt & pepper to taste. Sauté until the mushrooms are golden in color. Add the bread stuffing cubes and mix well. Divide the mixture onto the slices of beef, keeping it in the middle. Add one piece of pickle to each. Roll each piece firmly and tuck the ends inside. Secure with 4-5 toothpicks. Heat the remaining oil in a heavy skillet, preferably cast iron, on medium high. Fry three of the meat packets at a time on one side only, then do the other three.

 

Preheat the oven to 300 degrees (or use a slow cooker) Place the meat packets into a Dutch oven or slow cooker. Deglaze the skillet with the wine, then pour it over the meat along with 1 cup beef stock. Place in the oven for three hours, or in Dutch oven all day.

 

When the meat is almost ready, heat the remaining 3 T. butter in a skillet and add the flour, mixing it into a roux. Add the remaining stock and heat to a slow simmer, mixing all the while.

 

To serve, place the rolls on a nice plate and remove toothpicks. Pour any drippings from the pan into the roux mixture and continue mixing. Pour over meat.

 

Serve at once with hot mashed potatoes with horseradish on the side.

 

BEEF WITH ONIONS, MUSHROOMS & GRAVY – zrazy z cebula z grzybami

Serves 2

½ lb. top sirloin, very thinly sliced

1 small onion, very thinly sliced

2 T. light olive oil

1 small can mushroom pieces, drained

2 oz. dry white wine

6 oz. beef stock or water

2 T. flour

Heat a large cast iron frying pan. Add the oil, then the beef. Stir to brown evenly on both sides. Add onions and fry an addition few minutes. Add the mushrooms, then the white wine. Lower heat to a simmer. Make a slurry with the stock and flour and add to pan. Stir until it bubbles form and mixture thickens. Serve immediately with a vegetable.

 

GOULASH – gulasz woƚowy

Serves 6

1 lb. beef for stewing, about 1 ½” thick

1 lb. pork for stewing (like city chicken) about 1 ½” thick

Flour for dredging

1 large onion, diced

3 garlic cloves, peeled, diced

1 lb. mushrooms, sliced

6 cups chicken broth

1 large can diced tomato

1 cup dry white wine

3 bay leaves

1 T. paprika, plus more for sprinkling

8 oz. sour cream

3 T. all-purpose flour

Olive oil for frying

Salt

Pepper

½ cup chopped parsley

 

Pat dry the beef and pork and dredge in flour (I like to put the flour in a large Ziploc back and add the meat, then shake the bag until everything is coated. Sprinkle with salt, pepper and paprika.  Heat a large heavy skillet and brown the meat in batches. Place in a slow cooker. In the same skillet, sauté the onions, mushrooms and garlic until the onion is translucent.  Add to the slow cooker along with the broth, tomato, bay leaves, and paprika. Deglaze the pan with the white wine and add to the pot. Simmer for 5-6 hours. Place the sour cream in a large bowl and add the 3 tablespoons of floor. Mix well. Add about 2 cups of the liquid from the pot and mix again. Add the mixture to the pot and mix well. Allow to cook another half hour. Adjust salt and pepper and sprinkle with parsley the parsley.

 

BEEF STROGANOFF – boeuf stroganow

Serves 4-6

1 ½ lbs. thinly sliced top sirloin or beef filet

½ sweet onion, chopped

8 ounces porcini mushrooms, sliced

2 cloves garlic, chopped

5 cups beef stock

2 oz. dry sherry

8 oz. sour cream

3 T. flour

Onion powder

Oil for frying

2 T. butter

12 oz. spaetzle or dumplings

 

Cook spaetzle or dumplings. Drain well.

 

Heat 3 T. oil in a heavy skillet. Add onions & garlic.  Sauté about 2 minutes. Add mushrooms, mix, and continue sautéing until mushrooms are cooked. Add sherry, onion powder and broth and heat to boiling. Reserve ½ cup broth.

In a large mixing bowl, combine sour cream and flour. Mix thoroughly. Add about 1 ½ cups of the hot broth and mix well, stirring rapidly. Add mixture back to the stroganoff, mix well, and heat just to boiling. Lower to a simmer. Serve over fried spaetzle, dumplings or noodles.

 

In another heavy skillet, heat 2 T. oil and add beef, salt & pepper and sear on both sides. Remove meat from the pan and add the reserved broth to deglaze the pan. Add to stroganoff.

 

Fry the spaetzle or dumplings in another pan in 2 tablespoons butter. Add salt & pepper to taste.

 

Add the meat to the stroganoff. Salt & pepper to taste. Serve over the spaetzle or dumplings.

 

POLISH MEATBALLS – klopsiki

Serves 6-8

2 ½ cups French bread (about ½ loaf) cut into ½” cubes -firmly packed

¾ cup milk

1 T salt

1 tsp. pepper

2 lbs. ground beef (1/2 sirloin, ½ 80% fat)

1 large onion, divided

1 T. Worcestershire sauce

1 egg

1 tsp. dried minced garlic

1/3 cup olive oil

1 scallion, peeled, finely diced

½ lb. mushrooms

½ cup dry sherry

5 cups beef stock or broth

½ cup water

3 T. cornstarch

Salt & pepper to taste

 

Pour the milk into the measuring cup containing the bread and mash down with your fingers until it is fully saturated. The bread should now measure 1 cup. Finely dice ½ of the onion, and roughly chop the other half. Mix the meat, egg, diced onion, Worcestershire, garlic, salt and pepper, along with the bread mixture until everything is incorporated well. Form into large meatballs, 1 ½” – 2” in diameter. There should be 9-10. Heat a cast iron frying pan or other large, heavy pan on medium high and add the olive oil. Brown the meatballs on all sides, in two batches. Remove the hamburgers and place them in a Dutch oven. Lower the heat of the skillet to medium, and add the chopped onion, scallion, and mushrooms and sauté about 7-8 minutes. Add a pinch of salt and pepper. Remove the mixture to the Dutch oven and add the dry sherry, scraping up the bits from the bottom of the pan.  Allow it to simmer for a few minutes, and add to the Dutch oven, along with the beef broth and bring to a boil. Heat the oven to 350°. Whisk together the water and cornstarch and add it to the Dutch oven, stirring carefully so as not to break apart the meatballs. Turn the heat off, cover and place it in the oven 30 minutes. Remove from oven and reseason with salt and freshly ground black pepper, if needed.

 

Serve with mashed potatoes, spaetzle, dumplings, or buttered noodles. Shown above with mashed potatoes and mushroom gravy.

 

BEEF STEW – gulasz woƚowy

Serves 6-8

 

1 ¼ lbs. lean beef stew meet

Flour for dredging

Salt & pepper

¼ cup canola oil

3 quarts beef or vegetable broth

½ cup dry white sherry

¼ cup light olive oil

1 medium onion, diced

2 cloves garlic, diced

2 medium carrots, sliced

2 sticks celery, sliced

I bay leaf

4 medium Yukon gold potatoes, peeled, medium dice

8 ounces sliced button mushrooms

1 cup frozen peas

1 recipe dumplings, uncooked

Salt & pepper to taste

 

There are three ways to make this. I usually use #1.

 

Place the beef in a large plastic bag with salt & pepper.  Close and shake well. Heat a cast iron frying pan and add the oil. Add the meat to the hot pan being careful not to crowd. Brown the meat on both sides and remove from pan. Add the onions and celery and reduce heat. Sauteè until translucent. Add the sherry and some of the broth to deglaze the pan. At this point, the methods can be as follows:

 

  1. Add the meat and mixture in the frying pan to a 6 qt. pressure cooker, along with remaining broth, garlic cloves and a bay leaf. Close the cover and follow your manufacturer’s instructions for pressure, and cook for 45 minutes. Allow the pressure to go down. Carefully open the lid and add all remaining ingredients except dumplings and peas. Cook on medium heat until vegetables are almost soft. At this point, spoon one heaping teaspoon of dumpling mix into the pot. Bring to a boil, lower to medium, add frozen peas, and cook an additional ten minutes.
  2. Add all ingredients except dumplings and peas to a slow cooker. Cook on high for 4 hours, or low for eight. When one hour remains, add the dumplings and peas, as above.
  3. Follow the slow cooker instructions, but bake in a 300° oven 3-4 hours.

 

LIVER & ONIONS – wątróbka z cebulą

Serves 2

1 lb. fresh beef or calve’s liver

1 large onion, thinly sliced

3 T. butter

1 T. olive oil

Flour for dredging

Salt & pepper to taste

 

Dredge the liver in the flour on both sides. Salt & pepper each side. Set aside. Heat the oil and 2 T. butter in a hot cast iron frying pan. Add the onions and some salt & pepper. Mix well and lower the heat. Caramelize the onions until they are sweet, tender and golden in color (about ½ hour). Remove from pan. Add the other T. of butter to the pan and turn heat to medium high. Add the liver. Fry on each side until golden in color and cooked through. Serve topped with onions.

Serve with mashed potatoes or pierogi. You can also make a quick beef gravy to top it off. (see beef, onions & mushroom recipe above. Serves 4

 

PORK ROAST – pieczeń wieprzowa

Serves 3-4

 

4 cloves garlic, minced

1 medium onion, sliced thinly

8 oz. mushrooms

¼ cup dry sherry or ½ cup dry white wine

¾ c. chicken broth

1 2 lb. pork loin (sirloin)

Flour for coating

Salt & pepper

4 T. light olive oil

 

Heat a cast iron pan on high. Meanwhile, dredge the pork in the flour and salt & pepper all sides. Add the oil to the skillet and fry the pork until golden on each side.  Remove pork from pan, add onions and garlic and sautee on medium-low heat until golden in color. Add mushrooms and stir. Sprinkle with some salt & pepper. Deglaze pan with the sherry or wine and add broth. Return pork to pan and place in a pre-heated 325° oven. Tent with foil and roast until the pork reaches 150° internally. Remove from oven. Keep covered until internal temperature rises to 160°. The gravy can be thickened if you wish, by removing the pork and mixing in a slurry of 1 T. flour with a small amount of water. Salt & pepper to taste. Carve pork and serve with mashed potatoes.

 

POLISH STYLE PORK CHOPS – kotlety schabowe

Serves 4-6

4-6 thick pork chops

1 large onion, sliced

1 lb. fresh mushrooms

1 shallot, diced

2 strips thick bacon, diced

2 T. light olive oil

½ stick butter

1 large egg

1 cup milk

2 cups flour

2 cups seasoned bread crumbs

Salt & pepper

Oil for frying

1 cup dry white wine

2 cups chicken broth

2 T. flour

 

In a large, heavy skillet, heat the olive oil to medium high. Add the bacon and brown. Remove from pan, add butter, shallot and onions. Lower the heat and allow the mixture to caramelize.  Add a few pinches of salt and pepper. Add the mushrooms, mix well, and turn off heat. Meanwhile, mix the egg with milk. Place each chop in the mixture one at a time, then coat with flour, place back in the mixture, then coat with bread crumbs.  Heat another heavy skillet and fry the pork chops on both sides on medium high heat in batches. Heat the oven to 300®. Place the onion and mushroom mixture at the bottom of a large Dutch oven and place the pork chops on top. Deglaze the pan from the onions with the white wine, then add to the Dutch oven. Cover tightly and cook approximately 3 hours.

Remove the pork chops, and whisk together the chicken broth and flour. Add to the pan and heat, mixing well until the gravy is thick. Salt and pepper to taste. Add pork chops back to the pan. Serve with mashed potatoes or potato dumplings.

 

POLISH PORK CHOPS WITH TOMATO & PEPPERS & ONION – stek wieprzowy duszony z cebulką

Serves 3

6 assorted pork chops/pork steaks, medium cut

1 large onion, sliced medium

2 bell peppers (red or green or one of each)

4 garlic cloves

1 can diced tomatoes – 14.5 oz.

4 cups chicken broth

½ cup dry sherry or white wine

1 tsp. oregano

1 tsp. marjoram

½ cup olive oil

Salt & pepper to taste

 

Salt & pepper the chops. Heat the olive oil and sauté the chops in a large skillet over medium high heat. Brown, and remove from the skillet. Add the onions, garlic and peppers and sauté until translucent. Deglaze pan with the sherry or wine. Add all ingredients, including deglazing mixture to a medium sized stockpot. Bring to a boil. Lower heat and simmer about 1 ½ hours, or until pork chops are very tender. Salt & pepper to taste.

 

COUNTRY RIBS WITH SAUERKRAUT – żeberka wieprzowe w kapuście

Serves 6

2.5 lb. country ribs, boneless

1 medium onion, thinly sliced

2 bags sauerkraut, drained and rinsed well

2 quarts chicken broth

½ c. dry sherry

2 bay leaves

Salt & pepper to taste

Oil for frying

2 cups potato dumplings

Heat some oil in a heavy skillet. Salt & pepper the ribs. Fry the ribs on medium high on both sides. Add to a crock pot. Deglaze the pan with the sherry and add to the ribs. Heat the broth and add to the ribs along with all remaining ingredients, except dumplings. Cook 4-6 hours or until pork is very tender. Add the dumplings during the last hour of cooking.

 

KRAUT WITH BACON & ONION – kapusta kidzona z cebula z boczkiem

Serves 8-10

2 bags sauerkraut, well rinsed, drained and squeezed out

36 ounces water

1 T. olive oil

4 T. Sweet butter

½ sweet onion, sliced

2 slices bacon, diced

1 T. white flour

1 tsp. sugar

2 bay leaves

2 ½ cups chicken broth

 

Cook the drained sauerkraut in 36 ounces water for about one hour. Strain. Add the olive oil, butter, bacon, onion and flour to a Dutch oven, stirring constantly until bacon is cooked. Add the drained sauerkraut, along with the sugar and bay leaves and some coarse salt and freshly ground pepper. Add chicken broth and simmer for at least two hours, the longer the better, but keep a close watch on the liquid so that it does not burn. Adjust salt and pepper.

 

BIGOS

Serves 8

1 lb. pork shoulder, cut into 1.5” cubes

1 lb. beef stew meat, cut into 1.5” cubes

1 lb. ham, ¼” cubes

¾ lb. bacon, diced

1 lb. smoked kielbasa, cut into 2” slices

1 lb. fresh kielbasa, cut into 2” slices

2 large onions, coarsely chopped

2 carrots, cleaned, grated

1 granny smith apple, peeled, grated

1 small head cabbage, finely shredded

1 large can diced tomatoes

1 small can tomato paste

1 oz. dried wild mushrooms

1 lb. sliced baby bella mushrooms

1 qt. chicken stock

1 2 lb. bag sauerkraut, drained & well rinsed

1 stick butter, divided

Light olive oil

1 cup dry red wine

2 bay leaves

1 T. dried marjoram

12 black peppercorns, ground

10 juniper berries, ground

Sea salt

Freshly ground pepper

Parsley, finely chopped

Accompaniments:

Rye bread

Freshly grated horseradish

 

Boiled or mashed potatoes or buttered noodles, spaetzle or dumplings

 

Heat a cast iron skillet on medium high. Add a few tablespoons of olive oil and 1 tablespoon butter. Add the beef cubes and sprinkle with salt & pepper. Brown the beef on all sides and remove from pan. Then, fry the pork in the same manner, adding more oil and butter as necessary.

 

Place the meat in a slow cooker, or a large Dutch oven. Cover with the canned tomato and heat.

 

Deglaze the pan with the wine and add to Dutch oven. Wipe pan clean with paper towels.

 

Meanwhile, soak the dried mushrooms in 1 cup hot chicken stock for ½ hour.  Add more oil and butter to the frying pan and add the onions with a little sprinkle of salt. Sauté on medium heat until golden in color.  Add fresh mushrooms and grated carrots and apple, mix and sauté an additional five minutes.

Chop the reconstituted mushrooms and add to the Dutch oven, along with the soaking liquid.

 

Add all remaining ingredients except kielbasa. If using Dutch oven, cover and place in the oven at 300° for at least three hours. Add kielbasa and continue cooking as long as possible. It is better the next day. If using a slow cooker, proceed in the same manner, cooking for as long as possible. Adjust salt & pepper.

 

Serve over boiled or mashed potatoes, dumplings or spaetzle, along with some horseradish and rye bread.

 

STUFFED PEPPERS 

Serves 4-6

½ recipe meat & rice stuffing from STUFFED CABBAGE (see below)

8 large assorted bell peppers, tops removed, stemmed, seeded

1 small can petite diced tomatoes

1 recipe tomato soup (under soups)

½ cup dry white wine

Salt & pepper

 

Mix all ingredients for stuffing. Stuff peppers. Grease a square or rectangular cooking utensil of a size to fit your peppers. Arrange peppers in pan. Preheat oven to 375°. Cover pan with aluminum foil and bake for one hour. Meanwhile, heat the tomatoes and wine with the tomato soup. At the end of an hour, top peppers with the tomato sauce. Bake an additional hour. Serve with mashed potatoes and a green vegetable.

 

*Note – some people prefer to use canned tomato soup instead of tomatoes.

 

 

STUFFED CABBAGE – Gołabki

Serves 8

For cabbage & rice stuffing:

1 ¾ lb. ground lean beef

1 ¼ lb. ground pork

2 T. Worcestershire Sauce

1 T. granulated garlic

1 T. granulated onion

1 T. fine sea salt

1 tsp. freshly ground black pepper

1 tsp. dried marjoram

2 eggs

2 cloves garlic, minced

1 shallot, minced

1 small onion, minced

2 ¾ cups cooked, cooled white rice (measure the cooked rice)*

1 8 oz. can petite diced tomatoes

1 recipe tomato soup, heated  (see soups)

½ cup dry white wine

1 bag sauerkraut – well rinsed (optional)

1 large head cabbage or 2 medium

Salt & pepper

 

Cook the cabbage in one of two ways:

Put a large stock pot 2/3 full of water on to boil. Once it boils, add the cabbage. Lower to medium and simmer for 20 minutes. Remove from pot and remove semi-cooked leaves. You may need to put the cabbage back in the pot to cook the inner leaves. Don’t over-cook the leaves. They should just be pliable enough to stuff.

 

Or

 

(My preferred method) Rinse the cabbage under water but do not dry. Place in microwave on high for ten minutes. Allow to cool, place back in microwave until all leaves are semi-cooked.

 

Mix all ingredients up to the rice. Add 3 tablespoons of the crushed tomatoes. Mix well with your hands. Spread the cabbage leaves out and spoon about 2/3 cup of the mixture until meat is finished. There should be about 12. I cooked them in a large Dutch oven, which I grease with a small amount of olive oil. Add the small can of tomatoes and place extra cabbage leaves over the top. If you wish, you can also cover the top with a well-rinsed, drained bag of sauerkraut.

Meanwhile, preheat oven to 325. Cook, covered ½ hour. Heat the crushed tomatoes and the wine, along with salt & pepper to taste until boiling, then simmer. After ½ hour, remove the cover from the stuffed cabbage and slowly add the tomato soup. Cook an additional 1 ½ hours. Serve with mashed potatoes & a green vegetable.

 

*I like to use my rice steamer to cook the rice. It should be slightly undercooked.

 

STUFFED WHOLE CABBAGE – Gołabki

Serves 6 (shown below before baking)

½ recipe stuffed cabbage mixture as per above

1 very large cabbage

1 cup chicken or beef broth

4 carrots, cut in half both ways

 

Rinse the cabbage under cold water to clean. Place inside a large pot and fill with hot water until the cabbage is submerged. When it comes to a boil, lower to a simmer and cook about a half hour. Remove from heat, drain and submerge in cold water. Drain well in a colander. Carefully cut the core out, along with some of the inner leaves (which you can save to place on top). The whole should be large enough to hold most of the meat mixture. Put the cabbage in a large dutch oven and preheat your oven to 350 degrees. Place the meat inside the dutch oven and cover with the extra cabbage leaves. Add one cup chicken or beef broth around the edges. Place carrots around edges. Cover and place in oven for one hour.

 

Meanwhile, make the gravy. Combine the following in a saucepan and simmer for 15 minutes:

 

1 small can petite diced tomatoes

1 cup chicken or beef broth

1/3 cup dry sherry

I recipe tomato soup (under soups)

 

When the first hour of baking has finished, pour the gravy over the cabbage and bake another hour. Then remove the cover and bake another ½ hour. To serve, slice into wedges with a side of mashed potatoes and the carrots.

 

KIELBASA (makes 10 pounds) – From Dad’s Recipes

5 oz. salt

½ oz. sugar

2 cloves garlic

1 tsp. black pepper

1 tsp. marjoram

1 pt. water

8 ½ lbs. pork, cubed 1”

1 ½ lbs. veal, cubed 1”

Mix ingredients together and grind in a meat grinder once. If the mixture seems dry, add a few ounces of water. Grind once again into casings, twist occasionally. Refrigerate a day or two, then cook as desired.

 

KIELBASA II (makes 14 pounds) – From Dad’s Recipes

10 lbs. pork, cubed

2 lbs. beef, cubed

2 lbs. veal, cubed

3 Tbs. salt

2 Tbs. garlic, minced

1 Tbs. sweet marjoram

1 Tbs. sage

2 tsp. black pepper

Mix ingredients together and grind in a meat grinder once. If the mixture seems dry, add a few ounces of water. Grind once again into casings, twist occasionally. Refrigerate a day or two, then cook as desired.

 

KIELBASA WITH CABBAGE & KRAUT – kielbasa z kapusta z kapusta kiszona

Serves 10-12

 

3 lbs. uncooked kielbasa

4 qts. Chicken broth

1 large onion, thinly sliced

2 bay leaves

4 pounds sauerkraut, well rinsed (I prefer the kind sold in bags, rather than cans)

3 lbs. cabbage, thinly sliced

4 cups water

 

Place the kielbasa in a large stockpot. Add broth and bring to a boil. Lower to a simmer, about 35 minutes. Remove from heat. Carefully remove kielbasa from the pot. Wrap in plastic and refrigerate. Allow the broth to cool, and strain.

Drain the sauerkraut and rinse well under cold water. Squeeze out excess water and add to the stock along with the other ingredients. Bring to a boil and lower to a simmer for at least four hours.  ½ hour before serving, add the kielbasa.

 

CHROQUETTES -Krokiety

Makes 20-24

I recipe left over sauerkraut (any from this cookbook will do)

3 eggs

½ cup milk

Bread crumbs

Vegetable oil for frying

1 recipe crepe batter (as follows)

In a blender, combine:

½ cup milk

3 eggs

½ tsp. salt

1 ½ cups pre-sifted flour

2 T. melted butter

 

Pulse on high until all ingredients are combined. Refrigerate one hour.

 

  1. Cook the crepes one at a time, using a crepe maker or 8” heavy skillet, using about /4 cup of batter.
  2. Make sure that the sauerkraut is well-drained.
  3. Place about two T. of filling down the middle of each crepe. Fold the two ends in, then roll to complete.
  4. Whisk the eggs and milk and pour breadcrumbs out on a plate.
  5. Heat a cast-iron skillet or other heavy skillet on medium. When hot, add about ½ cup oil.
  6. Dip each prepared crepe first in the egg wash, then in the bread crumbs and roll until coated.
  7. Place 4-5 in the skillet, being careful not to crowd. When golden brown on each side, flip and brown the other side. Continue until all crepes are fried.
  8. Drain over a wire rack. Can be reheated in the microwave.

 

 

CHICKEN PAPRIKAS – kurczȩ w papryce

Serves 4-6

2 chicken breasts, cut in half, boneless, skinless, cut into ¾” strips

6 tsp. Hungarian paprika, divided

7 T. light olive oil, divided

1 large shallot, diced

4 garlic cloves, diced

2 stalks celery, diced

2 carrots, diced

12 ounces baby bella mushrooms

1 onion, diced

3 T. butter

½ cup dry white wine

4 cups chicken stock

1 cup sour cream

½ cup flour

Salt & pepper to taste

 

Heat 3 T. oil in a cast iron or other heavy skillet on medium high.  Add half of the chicken and sprinkle on 2 teaspoons of paprika, along with some salt & pepper. Sauté a few minutes on each side until golden in color. Remove chicken, add 2 T. oil and sauté remaining chicken in the same manner. Remove chicken and add 2 T. oil and the butter. Sauté the shallot, garlic, celery, and onion about five minutes, then add the carrots and mushrooms, along with 2 T. paprika and some salt and pepper. Sauté an additional 5 minutes. Add the wine and chicken stock, along with the chicken. Bring to a boil, then reduce the heat to low.  You may need to transfer the ingredients to another larger pot or pan for this last step.  Simmer about 15 minutes. Whisk the sour cream together with the flour and add about 1 – 1 ½ cups of the hot stock from the pot and stir it into the other ingredients, mixing rapidly to prevent curdling. Bring the mixture back up to a boil, then simmer about 5 minutes. Check salt and pepper. You may need to add extra paprika, depending on what type you use. The paprika should be fresh. Serve over buttered noodles, dumplings or spaetzle.

 

MUSHROOM PAPRIKAS

As above, but substitute eight ounces sliced portabella mushrooms for the chicken.

 

PIEROGI:

 

DOUGH (Mary Jarkiewicz)

½ cup milk

2 eggs

8 oz. sour cream

1 tsp. salt

4 cups Pillsbury pre-sifted flour

Butter for greasing

 

I take my cold ingredients out early and let them warm up to room temperature. It makes a dough that is much easier to work with.

 

Place milk, eggs and salt in a mixing bowl and begin beating with a dough hook. Slowly add flour, then sour cream. Gradually beat faster, scraping down the sides. After a few minutes, the dough should look smooth and cling to the dough hook. Sprinkle flour on your work area. Remove dough from bowl and form into a ball. If the dough is sticky, knead it with a bit more flour. Using a large, heavy rolling pin, roll the dough out until it is thin. Using a 3 ¼ – 3 ½” cookie cutter (or equivalent – I often use a champagne glass) make rounds. Remove from area and reshape the remaining dough. Roll out again and repeat the process until the dough is too stiff to roll out. Stuff the pierogi, placing the filling in the middle. Moisten one half of the round with a bit of water on your finger and fold the pierogi in half, crimping the edge with your fingers. Boil in a large pot of boiling, salted water fitted with a pasta strainer approximately 9 minutes. Do not boil more than 2 dozen at a time. Remove strainer and run a slow stream of cold water over the pierogi. Dump into a bowl (or use your sink) full of cold water with some ice cubes.  Move to a strainer when cool and allow to air dry about one hour. Soften butter and butter them with your hands. Stuff into Ziploc bags and refrigerate or freeze.

 

To serve: melt 1-2 tablespoons butter in a frying pan and add a few pierogi. Sauté over low heat. Grind a small amount of fresh pepper over them.

 

Serving suggestions:

-a dollop of sour cream

-caramelized onions

-for sweet pierogi: fry in butter or butter & brown sugar; drizzle with melted butter; serve with fresh fruit on the side; serve with crème fraiche

 

MEAT – pierożki z miȩsem

2 lbs. ground round (with high fat content)

1 egg

2 cloves garlic, peeled, diced

1 medium shallot, peeled, diced

1 T. olive oil

2 T. Butter

1 tsp. salt

½ tsp. freshly ground black pepper

1 – ½ recipes dough

 

Place the olive oil and butter in a small frying pan on medium heat. Sauté the garlic and shallot until translucent.  Allow to cool. Mix the ground meat with all the ingredients.

 

POTATO – pierożki z kartoflami

5 lbs. potatoes, peeled, cut into cubes

8 oz. Velveeta Brand Cheese or mild cheddar, diced

Salt & pepper to taste

 

Place the potatoes in a stockpot with cold water. Add 1 tablespoon salt and cook on medium-high heat until soft but not mushy. Drain and return potatoes to pot. On low heat, allow the potatoes to dry out slightly. Mash with a potato masher. Add cheese and continue mashing until blended. Salt and pepper to taste.

 

CABBAGE – pierożki z kapustą

Yield: 5 dozen

1½ recipes pierogi dough

1½ sticks unsalted butter

1 very large cabbage (about 12 cups)

1 onion, thinly sliced (about 2 cups)

Salt & pepper

2 ½ – 3 recipes dough

 

Shred the cabbage and onion in a food processor or slice very thin. Melt 1 stick of butter in a large Dutch oven, preferably cast iron. Add the cabbage and onion and about 1 tablespoon of salt and 1 teaspoon of pepper. Sauté over medium heat, mixing occasionally for 15 minutes. Cover, lower heat about 1 hour, stirring occasionally. Remove lid and allow all liquid to evaporate. Cool mixture, then pulse in a food processor. Melt the remaining butter in the Dutch oven and add the cabbage mixture. Fry over medium heat, stirring frequently about ½ hour. Allow mixture to cool. Place about one heaping tablespoon of filling into each pierogi round. Moisten the edge on one side and fold over. Crimp the edges with your finger. Boil in a large pot of boiling, salted water fitted with a pasta strainer approximately 9 minutes. Do not boil more than 2 dozen at a time. Remove strainer and run a slow stream of cold water over the pierogi. Dump into a bowl (or use your sink) full of cold water with some ice cubes.  Move to a strainer when cool and allow to air dry about one hour. Soften butter and butter them with your hands. Stuff into Ziploc bags and refrigerate or freeze.

 

To serve: melt 1-2 tablespoons butter in a frying pan and add a few pierogi.  Sauté over low heat. Grind a small amount of fresh pepper over them.

 

Serving suggestions:

-a dollop of sour cream

-caramelized onions

 

MUSHROOM  – ushki

42 oz. assorted fresh mushrooms (button, porcini, shitake, chanterelle), sliced

4 T. olive oil

4 T. unsalted butter

1 medium onion, diced (about 1 ½ cups)

Salt & pepper to taste

Place the olive oil in a large skillet (preferably cast iron) on medium-high heat and add the butter. After the butter melts, add the mushrooms and onion with a small amount of salt and freshly ground black pepper. Fry the mixture, stirring frequently until all the liquid has evaporated. Continue stirring frequently, allowing the mixture to brown. Remove from heat and drain. Allow to cool. Pulse the mixture in a food processor. Drain again.

 

PLUM  – pierożki z śliwkami

Yield: 3 dozen

18 prune plums, cut in half & pitted

½ cup sugar

2 T. cinnamon

About 1 ½ recipes dough

Place ½ plum into the pierogi round and top with ¾ teaspoon sugar/cinnamon mixture.

 

KRAUT WITH MUSHROOM – pierożki z kapusniak z grzybowa

Yield: 8 dozen

3 recipes pierogi dough

1 qt. water or broth

12 dried morel mushrooms

2 bags sauerkraut (4 lb. total), drained, rinsed

5 T. mushroom or vegetable bouillon

4 oz. fresh mushrooms

6 T. butter

1 onion, diced

1 shallot, diced

Salt & pepper to taste

 

Put the drained sauerkraut and bouillon in a Dutch oven and add the water to cover the sauerkraut. Cover and cook on medium heat for one hour. Meanwhile, place the dried mushrooms in a small pan with hot water to cover. Bring to a boil and simmer for 15 minutes. Strain the water and reserve. Dice the mushrooms (or use a food processor) and add to the sauerkraut. After one hour, remove the lid and allow the liquid to evaporate. Drain well and allow to cool. When cool, chop or blend roughly in a food processor. Sauté the onion and shallot in a large Dutch oven in 2 tablespoons of butter until browned. Add remaining butter, the sauerkraut and fresh mushrooms and cook, stirring, about ten minutes. Add the liquid from the dried mushrooms and cook until evaporated. Check salt and pepper and cool.

 

Place about one heaping tablespoon of filling into each pierogi round. Moisten the edge on one side and fold over. Crimp the edges with your finger. Boil in a large pot of boiling, salted water fitted with a pasta strainer approximately 9 minutes. Do not boil more than 1 1/2 dozen at a time. Remove strainer and run a slow stream of cold water over the pierogi. Dump into a bowl (or use your sink) full of cold water with some ice cubes.  Move to a strainer when cool and allow to air dry about one hour. Soften butter and butter them with your hands. Stuff into Ziploc bags and refrigerate or freeze.

 

To serve: melt 1-2 tablespoons butter in a frying pan and add a few pierogi.  Sauté over low heat. Grind a small amount of fresh pepper over them.

Serving suggestions:

-a dollop of sour cream

-caramelized onions

 

STRAWBERRY WITH BLUEBERRIES – pierożki z jagodowa z truskawkowa

Yield: 5 dozen

1 lb. strawberries, stemmed, medium dice

12 oz. blueberries

3 T. sugar, divided

2 recipes dough

Mix the strawberries with 2 T. sugar and macerate 1-2 hours. Drain strawberries and mix with remaining tablespoon sugar and blueberries. Place 1-2 teaspoons mixture onto each pierogi round, seal, and boil on medium heat about 7 minutes.

 

SWEET CHEESE – pierożki z serem

Yield: 2 ½ dozen

1 lb. farmer’s cheese (or substitute dry curd cottage cheese or ricotta)

1 egg yolk

1 T. sugar

1 recipe dough

Drain cheese in a small strainer lined with cheesecloth 2-3 hours. Squeeze out excess moisture. Mix with other ingredients. Place in rounds and proceed as for other pierogi.

 

ASSORTED FRUITS

I’ve used plumots and apricots as per the plum recipe above. Plumots and other plum varieties should be quartered. They can also be done with pitted cherries.

 

DESSERTS

 

PIES:

 

PINEAPPLE (Aunt Marie Rogalski’s Recipe)

 

For Filling:

1 medium can crushed pineapple

¼ cup sugar

¼ cup water

2 T. cornstarch

1 tsp. vanilla

 

Place pineapple, sugar and vanilla in a saucepan. Whisk water with cornstarch and add to pan. Heat on medium until mixture begins to bubble and thicken. Remove from heat.

 

For Pie Crust:

1 1/3 c. flour

3 T. water (or a bit more)

½ tsp. salt

½ cup Crisco ™

 

Mix ingredients together. Roll into a crust. Bake in a preheated 425° 10-15 minutes or until golden. Remove from oven. When cool, add filling. Serve with fresh whipping cream.

 

JOHN ROGALSKI’S PIE CRUST

4 cups pre-sifted flour

2 tsp. salt

½ stick butter

8 T. ice water

2 T. sugar

1 1/3 cup Crisco or lard

 

Blend together ingredients except ice water using a pastry mixer. Begin adding water as needed until the proper consistency is achieved. Makes two covered pies.

 

MELANIE ROGALSKI’S PIE CRUST

1 cup flour

1/3 cup lard

1 T. sugar

¼ tsp. salt

2 T. ice water

 

Combine flour, lard, sugar and salt until the mixture resembles corn flour. Slowly add water. Knead and roll out.

 

APPLE

8 cups peeled, sliced apples, just as Jonathan

½ cup sugar

½ stick butter, cut into pats

3 T. Kraft brand minute tapioca

 

Combine all ingredients except butter and place in an unbaked pie shell. Place the pats of butter around the top in different areas. Place another unbaked pie crust on top. Cut slits into the top of crust here and there and press down to release air. Crimp edges. Bake in a 400 degree pre-heated oven for 45-50 minutes. Allow to cool before cutting.

 

OTHER SWEETS:

 

GRAPE KUCHEN

 

In a large bowl, whisk yeast with water. Combine sugar, butter, milk and salt in a small saucepan and heat to lukewarm. Add to yeast mixture. Add egg. Gradually add flour until dough is stiff. Cover and let rise in a warm area 45 minutes. Punch down and allow to rise again 25 minutes. Prepare a well-greased 9 x 13 pan.  Spread dough out on pan, top with grapes and sprinkle with ½ cup sugar. Bake in a preheated 350 ® oven 45 minutes.

 

 

PRUNE PLUM KUCHEN

 

In a large bowl, whisk yeast with water. Combine sugar, butter, milk and salt in a small saucepan and heat to lukewarm. Add to yeast mixture. Add egg. Gradually add flour until dough is stiff. Cover and let rise in a warm area 45 minutes. Punch down and allow to rise again 25 minutes. Prepare a well-greased 9 x 13 pan.  Spread dough out on pan, top with plums and sprinkle with 1/4 cup sugar. Bake in a preheated 350 ® oven 45 minutes.

 

APPLE KUCHEN

Follow above recipe but substitute 6 medium apples and ½ cup sugar.

 

KRUSCHIKI

2 cups flour

6 T. sugar

2 T. Butter

6 egg yolks

½ tsp. salt

1 tsp. vanilla or whiskey

Oil for frying

Powdered sugar

 

Cream together butter and sugar. Add eggs, salt, vanilla or whiskey and beat. Add one cup flour at a time and continue beating until mixed well. Roll out onto a floured countertop and roll out paper-thin. Cut into 1 ½” x 4” strips. Make a 1” slit in the middle of each piece, parallel to the longer edge. Pull both ends through the center, loosely. Deep fry a few at a time in hot oil until light golden in color, Drain on paper towels. When cool, sprinkle with powdered sugar.

 

SOUR CREAM KRUSCHIKI

3 eggs

1 T. sugar

1 T. sour cream

1 pinch nutmeg

2 cups flour

Oil for frying

Powdered sugar

Cream together butter, sugar, sour cream and nutmeg. Add one cup flour at a time and continue beating until mixed well. . Roll out onto a floured countertop and roll out paper-thin. Cut into 1 ½” x 4” strips. Make a 1” slit in the middle of each piece, parallel to the longer edge. Pull both ends through the center, loosely. Deep fry a few at a time in hot oil until light golden in color, Drain on paper towels. When cool, sprinkle with powdered sugar.

 

PACZKI

1 cake yeast

2 cups milk, scalded and cooled to lukewarm

2 cups sifted flour

4 egg yolks

1 whole egg

½ cup sugar

½ tsp. vanilla

Grated rind of ½ small orange or lemon

1 tsp. salt

¼ c. melted butter

5 c. sifted flour

 

Dissolve yeast in lukewarm milk in a large bowl. Stir in sugar. Add 2 cups flour. Let rise in a warm place for 30 minutes, covered with a clean cloth. Beat together eggs, vanilla, grated rind and salt until light. Add to sponge mixture (yeast with milk) together with the melted butter. Mix in 5 cups flour. Bean with a wooden spoon or hand mixer until dough is elastic and leaves the side of the bowl. Cover and let rise for one hour, or until double. Turn out onto a floured board. Pat with floured hands to ½” thickness. Cut with a doughnut cutter and let rise again, about 20 minutes – ½ hour. Fry in deep hot corn or canola oil until golden, and drain on paper. Dust with confectioners or granulated sugar. ½ pound golden raisins can be added to ingredients, if desired.

If you want to add a filling (any pureed fruit or a jam), inject it inside once the paczki are cool.

 

BIG APPLE THING

For Dough:

4 cups flour

½ tsp. baking powder

½ tsp. salt

½ cup sugar

½ pound butter

½ cup Crisco shortening

4 egg yolks

½ tsp. vanilla

1 cup sour cream

Mix and refrigerate overnight.

FOR APPLES:

Apples

1 cup water

Sprinkling of salt

Place in a pot and cook 10-20 minutes until apples are tender. Add 3 T. cornstarch mixed with a small amount of water, along with ¾ cup sugar. Stir until thickened.

 

To Assemble:

Preheat oven to 350°. Roll ½ of dough out ¼” thick and place it on a large cookie sheet. Add apples. Roll out remain dough and cover. Bake 45- 50 minutes.

 

SWEET BREAD – Babi’s Recipe

2 cups milk, scalded

½ lb. butter

½ cup sugar

1 tsp. salt

3 large cakes yeast

¼ cup water – lukewarm

2 T. sugar

6 medium eggs

4 tsp. vanilla

9 cups flour, sifted

½ cup raisins or dried fruit

 

Place butter, sugar and salt in a large mixing bowl. Scald milk, add to mixture and stir until dissolved. Cool to lukewarm.

 

Crumble yeast in lukewarm water, add 2 T. sugar and let stand in a warm place until yeast mixture is bubbly. (I usually put mine in the oven after heating it to 200® F. and leaving the door open for 5 minutes)

 

Beat eggs until they foam, add yeast and vanilla, then stir into milk mixture.

 

You can do the next part by slowly adding the flour to the liquid mixture, then turning it out onto a floured surface and kneading for about 12 minutes until smooth and elastic. I find it easier to add some of the liquid to my electric mixer bowl, then alternate wet and dry ingredients. I use 7 cups floor at first, then add whatever else I need. After about 5 minutes, I then turn it out onto a floured surface and knead until it is the right consistency.

 

Place dough into an oiled bowl and allow to rise about 1 hour. Punch down and let rise again for ½ hour. Punch down. Add raisins or fruits, mix well, then divide dough into 3 or 4 greased loaf pans, depending on the size. Allow to rise another half hour.

 

Brush with beaten egg for a shiny crust, or milk for dull.

Bake in a preheated 350 ° oven 40-45 minutes.

 

BOHEMIAN CRESCENTS

1 cup butter

2 cups flour

½ cup confectioner’s sugar

1 tsp. vanilla

1 cup chopped nuts

 

Cream butter and blend in sugar, then vanilla. Add flour gradually, stirring until smooth. Stir in chopped nuts. Dip fingers in flour and shape. I usually keep mine in round balls as I’ve never gotten the hang of turning them into crescents. Place on ungreased cookie sheets in a 325° oven 15-2- minutes. Remove from cookie sheet. When cool, sprinkle with confectioner’s sugar.

 

KOLACHKI (Mom’s Recipe)

4 cups unsifted flour

½ pint sour cream

1 tsp. vanilla

1 lb. butter

Assorted jams

 

Cream the butter, add vanilla, sour cream, then flour. Beat on medium until well blended. Roll out to about 1/8 “thick, and place ½ teaspoon jam in the middle. I don’t fold them. Bake in a preheated 350° oven about 15 minutes. When cool, sprinkle with confectioner’s sugar.

 

GRAMPA JOHN’S GINGERBREAD MEN

2 sticks butter

1 cup sugar

1 T. dry powdered ginger

1 tsp. nutmeg

1 tsp. cinnamon

½ tsp. salt

1 cup evaporated milk (not sweetened or condensed)

¾ cup molasses

1 tsp. vanilla

7 cups all purpose, pre-sifted flour

 

In a large bowl, beat butter until creamy, add sugar, nutmeg, cinnamon and salt and beat until fluffy.

 

In a small bowl, mix evaporated milk, molasses and vanilla. Add to butter and sugar mixture, alternating with flour. Beat Well.

 

Divide into three balls and chill in refrigerator for 2-3 hours.

 

Oil and flour a baking sheets. Roll out each ball until ¼” thick and cut into gingerbread men with a cutter.

 

Bake in a 325 ° oven 15-20 minutes on a greased baking sheet.

 

For Icing:

2 cups confectioner’s sugar

2 T. evaporated milk

Mix together and pour onto cookies when cool. Use raisins, currents or other dried fruits for face and body decorations.

 

BANANA CAKE

3 cups cake flour

1 ¾ cup sugar

¾ cups butter

2 T. Baking Powder

1 ½ tsp. vanilla

3 egg whites, beaten until stiff

1 cup walnuts, chopped

3 egg yolks

3 mashed bananas

1 ½ tsp. baking soda

½ cup sour milk (add 1 T. white vinegar to milk and allow to stand until sour) or ¾ cup buttermilk

 

Cream butter and sugar together. Sift together dry ingredients and blend with milk and egg yolks. Add mashed banana and vanilla. Mix nuts with 2 T. flour and add to mixture. Fold in egg whites. Bake in a preheated 350° oven 35-40 minutes.

 

DRINKS

VISHNIAK (Tart Cherry Liqueur)

I have made this two different ways using the same ingredients. Recipe #1 has a stronger alcohol flavor, while recipe #2 appears to be sweeter.

Recipe #1:

Step One Ingredients:

1 lb. very ripe fresh or frozen sour cherries

3 cups 80-proof vodka

Step One Directions:

If using fresh cherries, pit the cherries with a cherry pitter. If using frozen cherries, thaw them first. Put cherries into a 2 Qt. Mason jar, or similar glass container. Add vodka then shake thoroughly. Cover and macerate at room temperature in a dark area for 4 weeks.

Step Two Ingredients:

1 1/2 cups sugar

Step Two Directions:

Add the sugar then shake thoroughly to dissolve. Continue to macerate for another 4 weeks.

Step Three Directions:

Strain through a stainless steel strainer to separate cherries from vodka and juice. Squeeze the remaining juice from the separated cherries using cheese cloth. At this time, place the liquid into a cleaned vodka or other large bottle. Age 2-3 months.

Recipe #2

Step One Ingredients:

1 lb. very ripe fresh or frozen sour cherries

1 ½ cups sugar

Step One Directions:

If using fresh cherries, pit the cherries with a cherry pitter. If using frozen cherries, thaw them first. Put cherries into a 2 Qt. Mason jar, or similar glass container. Add sugar and mix thoroughly. Cover and macerate at room temperature in a dark area for 4 weeks.

Step Two Ingredients:

3 cups 80-proof vodka

Step Two Directions:

Add the vodka then mix thoroughly to dissolve. Continue to macerate for another 4 weeks.

Step Three Directions:

Strain through a stainless steel strainer to separate cherries from vodka and juice. Squeeze the remaining juice from the separated cherries using cheese cloth. At this time, place the liquid into a cleaned vodka or other large bottle. Age 2-3 months.

 

P.S. The cherries are delicious and can be eaten as is once the drink is made.  In fact I “froze” some in a bag for an ice cream topping!

 

TOMATO JUICE

6 pounds tomatoes

2 ½ cups celery

1 T. sugar

1 T. garlic powder

2 T. salt

1 onion, peeled, chopped

Black pepper to taste

Cayenne pepper to taste

Water to cover

 

Place all ingredients in a pot. Bring to a boil. Simmer about 20 minutes. Allow to cool. Blend in a blender. Strain. Chill. Can be refrigerated for one week.

 

Contents

MY POLISH PANTRY. 1

PANTRY: 1

REFRIGERATOR: 1

FREEZER: 1

UTENSILS: 1

APPETIZERS – przekąski 1

PICKLED BEETS – kiszone buraczki 1

CUCUMBER SALAD- sałatka z ogórków.. 1

SOUPS & BROTHS – zupy i buliony. 1

POLISH EASTER SOUP – Barscz. 1

SPLIT PEA SOUP – grochówka. 1

MUSHROOM – Quick Version – zupa grzybowa. 1

MUSHROOM – clear, non-thickened version. 1

MUSHROOM – zupa grzybowa. 1

BROTH WITH QUICK DUMPLINGS -bulion z kluseczkami 1

TOMATO SOUP – zupa pomidorowa. 1

CABBAGE SOUP – kapuśniak. 1

POTATO SOUP – kartoflanka z boczkiem.. 1

CHICKEN SOUP – rosół z kurczaka. 1

GREEN BEAN SOUP – zupa z fasolki szparagovej 1

DUCK SOUP (From Rick Rogalski) – czarnina. 1

MEATBALL SOUP. 1

BEEF/BARLEY/MUSHROOM – krupnik. 1

BEET SOUP – czerwony barscz. 1

NAVY BEAN (JOHN ROGALSKI) – omachka. 1

SIDE DISHES. 1

GRAMPA JOHN ROGALSKI’S MAC AND CHEESE. 1

CREAMED NEW POTATOES WITH DILL. 1

CABBAGE & NOODLES (OR DUMPLINGS) – Haluski 1

POTATO PANCAKES I (LATKES) 1

POTATO PANCAKES II – Melanie Rogalski’s Recipe. 1

MASHED POTATOES – kartofle purée. 1

NEW POTATOES WITH PARSLEY (OR DILL), BUTTER & SOUR CREAM.. 1

KLUSKI FRANCUSKIE (French Noodles) 1

BREAD STUFFING (John Rogalski) 1

CREAMED GREEN BEANS – fasolka szparagowa po polsku. 1

SAUERKRAUT WITH MUSHROOMS IN BROWNED BUTTER SAUCE – kapusta z grzbami 1

DUMPLINGS & NOODLES. 1

FAT DUMPLINGS (John Rogalski’s Recipe) 1

KLUSKI NOODLES. 1

SILESIAN DUMPLINGS. 1

POTATO DUMPLINGS –  kopytka – from cousin Larry Rogalski 1

ALL –PURPOSE DUMPLINGS – kopytka. 1

AUNT MARIE’S DUMPLINGS  – kopytka (courtesy of kissin’ kuzzin, Joni Black) 1

ENTREES & EGGS. 1

CREAMED EGGS – jajka z kremen. 1

BEEF BRISKET – zrazy wołowe z grzybami 1

ROLLED STUFFED MEAT – zrazy woƚowe zawijane. 1

BEEF WITH ONIONS, MUSHROOMS & GRAVY – zrazy z cebula z grzybami 1

GOULASH – gulasz woƚowy. 1

BEEF STROGANOFF – boeuf stroganow.. 1

POLISH MEATBALLS – klopsiki 1

BEEF STEW – gulasz woƚowy. 1

LIVER & ONIONS – wątróbka z cebulą. 1

PORK ROAST – pieczeń wieprzowa. 1

POLISH STYLE PORK CHOPS – kotlety schabowe. 1

POLISH PORK CHOPS WITH TOMATO & PEPPERS & ONION – stek wieprzowy duszony z cebulką. 1

COUNTRY RIBS WITH SAUERKRAUT – żeberka wieprzowe w kapuście. 1

KRAUT WITH BACON & ONION – kapusta kidzona z cebula z boczkiem.. 1

BIGOS. 1

STUFFED PEPPERS. 1

STUFFED CABBAGE – Gołabki 1

STUFFED WHOLE CABBAGE – Gołabki 1

KIELBASA (makes 10 pounds) – From Dad’s Recipes. 1

KIELBASA II (makes 14 pounds) – From Dad’s Recipes. 1

KIELBASA WITH CABBAGE & KRAUT – kielbasa z kapusta z kapusta kiszona. 1

CHROQUETTES -Krokiety. 1

CHICKEN PAPRIKAS – kurczȩ w papryce. 1

MUSHROOM PAPRIKAS. 1

PIEROGI: 1

DOUGH (Mary Jarkiewicz) 1

MEAT – pierożki z miȩsem.. 1

POTATO – pierożki z kartoflami 1

CABBAGE – pierożki z kapustą. 1

MUSHROOM  – ushki 1

PLUM  – pierożki z śliwkami 1

KRAUT WITH MUSHROOM – pierożki z kapusniak z grzybowa. 1

STRAWBERRY WITH BLUEBERRIES – pierożki z jagodowa z truskawkowa. 1

SWEET CHEESE – pierożki z serem.. 1

ASSORTED FRUITS. 1

DESSERTS. 1

PIES: 1

PINEAPPLE (Aunt Marie Rogalski’s Recipe) 1

For Filling: 1

For Pie Crust: 1

JOHN ROGALSKI’S PIE CRUST 1

MELANIE ROGALSKI’S PIE CRUST 1

APPLE. 1

OTHER SWEETS: 1

GRAPE KUCHEN.. 1

PRUNE PLUM KUCHEN.. 1

APPLE KUCHEN.. 1

KRUSCHIKI 1

SOUR CREAM KRUSCHIKI 1

PACZKI 1

BIG APPLE THING.. 1

For Dough: 1

To Assemble: 1

SWEET BREAD – Babi’s Recipe. 1

BOHEMIAN CRESCENTS. 1

KOLACHKI (Mom’s Recipe) 1

GRAMPA JOHN’S GINGERBREAD MEN.. 1

BANANA CAKE. 1

DRINKS. 1

VISHNIAK (Tart Cherry Liqueur) 1

Recipe #1: 1

Step One Ingredients: 1

Step One Directions: 1

Step Two Ingredients: 1

Step Three Directions: 1

Recipe #2. 1

Step One Ingredients: 1

Step One Directions: 1

Step Two Ingredients: 1

Step Three Directions: 1

TOMATO JUICE. 1