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Knitting and other yarn carfts - Yarn making & use: spin, dye, knit, weave etc.
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Posted by YarnWright on September 24, 2008, 11:43 am
BIGOS (From A Secret Family Recipe)
One 33 ounce jar of Sauerkraut
One Savoy Cabbage
Two pounds beef
Two pounds pork
One pound of “breakfast” sausage links
½ pound smoked bacon
One pound Kielbasa
One onion
One SMALL can of Tomato paste or sauce
3 to 5 Bay Leaves
salt, pepper, oil, sugar, allspice
First, get a jar of Polonaise Sauerkraut and a pound of kielbasa. Don’t use
watered down sauerkraut that comes in a plastic sack with lots of water and
vinegar. The final product is only as good as the best ingredients you can get.
Then, get the best beef and pork with a minimum of fat. Cut off all that you can
before cooking. Get a half pound of thick sliced bacon. If you cannot find a
Savoy cabbage a regular cabbage works just fine. Start by getting a large pot of
water boiling. Add the sauerkraut. Let it bubble away. Cut up the beef and pork
into little fork size squares and brown. Generally this takes two frying pans
(one each for beef and one each for pork). Season with secret herbs and spices.
Grate the cabbage. Throw it into the boiling pot. Chop up the onion and in it
goes too. When the beef and pork is browned. Pour both in the pot. Drippings and
all. Cut the kielbasa into short pieces and sear in one of the frying pans. The
searing keeps kielbasa from mushing up when it spends a lot of time in hot
water. When seared, into the pot it goes. Cut all the bacon, except one slice,
into half inch long pieces and fry. Drain off the extra fat as necessary. When
the bacon is done eat the single strip and throw the pieces in the pot. It’s ok
to cook the sausage in the same frying pan with the bacon. Little chunks, any
size. Add a little (teaspoon full) of salt, a half teaspoon of pepper (go light
on this), one eighth cup sugar, and the bay leaves to the pot. And here’s the
final touch. Dump in a SMALL can of tomato paste or tomato sauce. Stir. Add
water as necessary. Cook at low heat. They call this simmer. The longer it
simmers, the better it gets. Leftovers can be frozen and thawed. Or you can just
store in the refrigerator and reheat through the week
Faworki (Chrust) - made for Tuesday before Ash Wednesday.
2 cups of flour
2-3 egg yolks
2 TBS soft butter
2 TBS of confectioners sugar
1/3 cup of sour cream
1 TBS of 6% white vinegar or alcohol
2 TBS of rum
lard or oil for frying
Mix butter, egg yolks, sugar and alcohol or vinegar together. While mixing,
slowly add flour. Knead the dough. Keep beating and kneading the dough for 15
minutes. When ready, put it in a bowl, cover, and let stand in a cool place for
an hour.
Roll dough on the board till it is very thin. Cut 2x7 inch strips, make a slit
in the middle and pull one end through it.
In a deep frying pan heat the lard (oil). To test readiness of oil, put a small
piece of dough in it, if it immediately comes to the surface the temperature is
right. Put 4-5 strips at a time and deep fry on both sides. Take out and place
on a paper towel. Sprinkle with confectioner’s sugar.
Zur Soup
The soured juice (white borsch) for the zur should be prepared earlier. It is
made the following way:
Scald 2 cups of whole-wheat flour with boiling water, pouring it enough to get a
thin dough. When it cools, add 1 ¾ pints lukewarm water and place a piece of
whole wheat bread crust in it. Pour into a glass jar, tie with gauze and leave
in warm place for three days.
Cook 1 ¾ pints of vegetable stock with dried mushrooms and add ¾ pint white
borsch to the hot stock. Do not strain, as the soup should be slightly thick. If
the zur is not sour enough, add some more white borsch. Add a crushed garlic
clove along with 4 potatoes cut into cubes. When the potatoes are ready, salt to
taste.
Cabbage (Kapusta)
Bake a 1 to 1 &1/2 lb. pork butt @350 degrees, with 1 cup water, covered. After
baking for 1 hour, and the pork has begun to brown lightly, add 1 large onion,
sliced. Continue baking for 45 minutes, or when meat is falling apart. While the
pork butt in baking, drain juice from 1 (27 oz.) can of sauerkraut, reserving
the juice for later. Parboil sauerkraut and drain. Sherd a large head of cabbage
and rinse under hot water and drain. Combine the sauerkraut and cabbage in a
large pot. Add the cut-up pork, and all the juices, onion and fat from baking
pan to the pot. Add 1 to 2 cups water, salt and pepper. In a frying pan, sauté 1
large chopped onion till light brown, in 1/4 cup butter; add to pot. In same
frying pan, lightly brown 1 cup chopped salt pork; then add to pot. Cook all in
the pot on the top of the stove on low heat, or just to a low simmer, for 1
hour. Taste. At this point add as much of the reserved sauerkraut juice to your
liking. Continue cooking and tasting for another 30 minutes or until the cabbage
is of the texture you like.
Barley Soup (Krupnik)
Pour 3 ½ pints water over 1lb beef and 1lb bones and cook over low heat. After 1
hour add mixed vegetables (carrots, parsley, celeriac root, leek, and onion) and
4 small dried mushrooms. When meat is tender, put the broth through a sive. Cut
the meat into cubes and the vegetables and mushrooms into thin strips. Cook ¾
pint of the cooked broth, salted to taste, with 4-6 oz. of pearl barley. When
kasha is cooked, add 1 TBS butter and mix the kasha for a while with a spoon,
until it turns white. Add cooked kasha to the remaining broth and after adding 3
potatoes diced into cubes, cook for another 15-20 minutes. Add diced meat,
mushrooms and vegetables to the broth and salt to taste. Sprinkle with minced
parsley.
Polish Style Herring (Sledz po Polsku)
Soak 4 fine salt herrings in cold water for 24 hours, changing the water several
times while soaking. Remove skin, milt, cut off the tail and head, divide into
fillets and remove the bones. Arrange the fillets in layers in a glass jar.
Between the layers place very thin slices of 2 onions, 10 grains of pepper, 6
grains of allspice, one bay leaf broken into parts, 5 slices of lemon without
rind or pits. Combine ½ pint sour cream with the juice of 3 large lemons. Do not
salt the sauce. Pour over fillets in the jar (shake the jar to cover fillets
evenly. Place covered jar in cool place. Ready to eat in 24 hours. Baked
potatoes are served with herring.
Karpatka Cake
½ package (125g) of sweet butter, 1 cup of water, 1 cup of flour, 1tsp of baking
powder, 4 eggs.
Dissolve butter in water, add flour and baking powder – boil for 3 minutes. Set
aside; add eggs mixing at the same time. Bake in 350 degrees two cake layers.
Cake Filling
1pt of milk, 1 cup of sugar, 2 TBS of potato starch, 2 TBS of flour, 1 package
(250g) of sweet butter, vanilla. Mix milk with flour and starch while boiling.
Add vanilla. Set aside to cool and then add butter. Place filling between the
cake layer.
Paczki (Doughnuts)
1 1/2 cup of milk
2 yeast cakes
1 tsp salt
1/2 cup sugar
3 eggs
1 tsp vanilla
1/2 tsp nutmeg
1/2 cup butter
4 1/2 cups flour
Scald milk and cool to lukewarm. Break yeast into the lukewarm milk. Beat sugar
and butter until fluffy, add eggs, salt, and flavoring. Add flour and milk
gradually, beating well. Let rise in warm place until double in bulk, about 2
1/2 hour. Punch down, knead and let rise again. Place dough on lightly floured
board, stretch toward you and fill with thick filling - rose jams, apricot or
peach preserves, prune butter. Fold over and cut into desired size and shape
like a ball, place on lightly floured surface and let rise. Fry in deep hot fat,
turning only once. Paczki should have a very dark brown color before turning, to
insure baking thoroughly. Drain on absorbent paper. Sprinkle with confectioner’s
sugar.
Herring Salad (Salatka ze Sledzia)
10 herring filets, 1 jar (370ml) of dill pickles, 1 jar (370ml) of beets, 1 jar
(370ml) of pickled onions, 3 apples, ½ cup of white vine vinegar, ½ cup of olive
oil, 2 tsp. of horseradish; salt and pepper.
1.cut herrings into wide slices. Wash, core, and slice apples. Slice pickles,
onions and beets. Mix all the ingredients together.
2. Combine vinegar with horseradish, salt, and pepper. Add oil constantly
mixing. Pour mixture over salad, and let stand for 2 hours before serving.
Polish Noodles (Kluski z Kapusta)
Boil egg noodles medium thickness
Sauté in 1/4 pound of melted butter:
5 cloves garlic, minced
1 large onion chopped
1 very large head of cabbage (green) shredded medium when the vegetables are
limp, add 1 Tablespoon of caraway seed and salt and pepper to taste. Drain
noodles. Pour vegetables over noodles. Stir in 1 pint or more of sour cream.
Sometimes I serve sausage and bread, but usually we just have bread. (Dark rye,
homemade of course).
Cucumbers in Sour Cream (Mizeria)
Peel and thinly slice cucumbers. Sprinkle with salt, let it stand for few
minutes, squeeze out liquid. Add a little bit of pepper.
Dressing: for each 1/2 cup of sour cream add juice of 1/2 lemon (I personally
add less lemon juice), 1/2 tsp of sugar, and copious teaspoon of minced dill
(dried dill is fine).Mix cucumbers with dressing and place in a cool place half
an hour before serving.
Golabki (Cabbage Roll-Ups)
1 large head of cabbage, center core removed
1 lb.each of ground beef, ground pork & ground veal
2 cups cooked white rice
1 cup chopped onion
1/2 cup finely chopped salt pork
1 cup ketchup
2 cans tomato soup
1&1/2 cans water
1 TBLSP. brown sugar
1/2 tsp. each of salt, pepper
1/4 tsp. each of celery salt, sweet basil, nutmeg and worchestire sauce
1/2 stick of butter or margarine
Parboil cabbage in a large pot, removing leafs as they fall off into the water
and are tender. Cook till all leaves are tender, but not ripping apart; usually
15. Run under cold water and drain. Cut the thick membrane off back of each
leaf. While cabbage is cooking saute onion in butter or marg. until lightly
browned. Put all the uncooked meat into a large mixing bowl. Add the sauted
onions. In same pan, brown the salt pork, then using a slotted spoon, add salt
pork to meat. Next add dry seasonings, worchestire sauce and ketchup, along with
the cooked rice. Mix thoroughly; I find my hands work best! Lay out leaves and
depending upon their size, place 2-3 TBLSPS. of meat mixture on the wider side.
Roll leaf up and over meat, tuck in sides of leaf, and continue to roll. Place
rolls, seam down into a greased roasting pan. Continue rolling remainder cabbage
rolls. Mix together the tomato soup, water and brown sugar and pour evenly over
all the rolls. If your roaster doesn't have a lid, cover with heavy-duty
aluminum foil. Bake @325 degrees for 2 - 2&1/2 hours. Note: after baking for
1&1/2 hours, check to make sure there's enough liquid; additional water can be
added. To serve, spoon sauce over rolls. Leftover rolls (once cool) can be put
into ziplock bags and frozen up to 3 months.
Kolaczki
Make a dough like for a yeast cake. When the dough "rises" , roll it out with a
rolling pin for the thickness of an inch, cut out circles of 3-4" in diameter,
place them on a cookie sheet and leave covered in a warm place. When they "rise"
, make a hole (with your thumb) and fill it with whatever filling you want:
poppy seed, cheese, jelly. Brush kolaczek with mixed egg and place it in the
350F oven for 25-30 minutes.
Pickled Herring
Sledzie Marynowane
3 whole salt herrings 4 peppercorns
2 large onions chopped 4 whole allspice
1 cup vinegar 1 tsp. sugar
Soak herrings in cold water for at least 24 hours changing it every 8 hours or
more often. Remove the milt, skin, bones and cut each herring into 4 pieces.
Arrange onions and herring in layers in a jar, pour boiled vinegar mixed with
sugar. Keep in cool place overnight.
Mushroom Soup
Zupa Grzybowa
2 qt. vegetable stock
6 large dried mushrooms
1 cup chopped fresh mushrooms
Dill or parsley
Soak dried mushrooms overnight. Simmer dried and fresh mushrooms in vegetable
stock for 1 hour. Take out mushrooms, cut into strips and put back into the pot.
Add some parsley or dill.
Carp in Aspic
Karp w Galarecie
3 lbs. carp 1 T gelatin
4 cups vegetable stock 2 T water
4 peppercorns 1 egg white
3 bay leaves
Clean fish. Remove head and clean it. Cook head and spices in vegetable stock
for half hour. Strain. Place whole fish in a pan. Cover with strained stock and
simmer for half hour until tender. Remove fish and place on a serving platter.
To clarify stock, add slightly beaten egg white and bring to boiling point,
stirring lightly. Strain through napkin twice. Dissolve gelatin in water, add
stock. Pour over the cooled fish. Garnish with carrot rings, hard boiled eggs,
and lemon slices.
Hot Vodka with Honey
Krupnik
2 Tbs of cold water 1 small cinamon stick
2 cups sugar 10 peppercorns
4 cups boiling water 20 allspice berries
1/4 vanilla bean 1 1/3 cup honey
1/4 nutmeg orange rind
2 cloves 2 cups vodka
Heat sugar in 2 Tbs of water until it dissolves, then stir in the boiling water.
Add vanilla bean, nutmeg, cloves, cinnamon stick, peppercorns, and allspice
berrier. Bring to a boil, cover and simmer for 5 minutes. Strain the caramel
mixture and return to the pan. Stir in honey and orange rind and heat, stirring,
until the honey has completly dissolved. Bring to a boil. remove the pan from
the heat and gradually stir vodka. Serve hot or cold.
Barszcz
12 medium beets 1 onion sliced
1 qt. water juice of 1 lemon
1T sugar 2 cups vegetable bouillon
salt and pepper 1/2 cup sour cream
Wash and peel beets. Cook beets and onion in water until beets are tender. Add
lemon juice, sugar, salt and pepper. Leave overnight. Strain and add bouillon.
Heat and add sour cream.
You can buy Barszcz (Borsch)
Dough for Pierogi or Uszka
14 oz of flour
1 egg
pinch of salt
lukewarm water
On a pastry board mix flour, egg and salt, slowly adding water and kneading. The
dough is ready if it does not stick to the hand or pastry board. Divide dough
into four parts, and roll each one out thinly. With a wine glass cut out circles
that are 2 - 21/2 in. in diameter. (For Uszka, cut out small squares). Place a
teaspoon of the filling on each circle, fold over and press the edges firmly.
Cook for 5 minutes.
PIEROGI FILLINGS
Sauerkraut and Mushroom Pierogi Filling
Kapusta z Grzybami - nadzienie
2 cups of sauerkraut 1 cup mushrooms
1 onion chopped butter, salt, pepper
Cook sauerkraut for 10 minutes. Drain and chop well. Fry onion and chopped
mushrooms in butter, add sauerkraut and fry until flavors are blended. Cool and
fill dough circles.
Potato Filling (Ruskie Pierogi)
1 lb. cooked potatoes and 6oz. cottage cheese through a meat grinder. Add 1
small raw egg to this along with 1 medium onion, finely chopped and browned to
golden brown. Add salt and pepper.
Cheese Filling (Pierogi z Serem)
rub 1 lb well drained cottage cheese through a wire sieve, then mix thoroughly
with 1 small egg (raw) and salt. The filling swells during cooking, so do not
use too much. Serve immediately, after pouring butter over them.
Beet and Horseradish Relish
Cwikla
1 lb. cooked beets
2 TBS horseradish
1 tsp. sugar
Mix ingredients in bFlaxder until coarsely chopped. Cover and let stand in
refrigerator for 2 days to bFlaxd.
Orange Mazurek
Mazurek Pomaranczowy
2 cups ground almonds
1 cup sugar
juice of 1 lemon
Topping:
1 lemon
2 oranges
2 cups sugar
½ cup orange juice
Grease and flour a cookie sheet. Mix the ingredients to form a paste that will
spread. Place mixture evenly on pan and bake at 200F for 15 minutes. Grate both
the pulp and the rinds of the lemon and oranges, removing only the seeds, or
chop coarsely, and puree in bFlaxder. Combine all ingredients and cook over
medium heat until mixture thickens. Cool, and then beat lightly with wooden
spoon until mixture begins to take on a pearlized, or frosted, coloration.
Spread on the cake and let set before slicing.
Gypsy Mazurek
Mazurek Cyganski
6 egg whites
½ cup sugar
6 egg yokes, lightly beaten
1 tsp. vanilla extract
1 cup chopped figs
1 cup chopped dates
1 cup raisins
½ cup candied orange rind
1 ¾ cups crushed walnuts
3 TBS grated lemon rind
6 TBS cornstarch
Whip egg whites, gradually adding sugar until meringue forms peaks. Beat in the
yolks and vanilla, then combine with the fruit mixture, which has been bFlaxded
with the cornstarch. Place on greased and floured cookie sheet and bake at 325F
for 30 minutes
Easter Basket
3 cups of flour
2 packs of dry yeast
1 cup of milk
4 TBS of butter
1 tsp. sugar
½ tsp. salt
2 egg yokes
Combine flour with yeast. Heat milk, add butter, let it melt. Add milk, salt and
sugar to flour mixture. Mix well with electric mixer. Form a ball and leave it
to rise. On a flat surface, roll ¾ of dough with rolling pin until you get a 10”
square. Cut into 24 strips. Lay 12 strips next to each other, and use the other
12 to weave between them. Cover ovenproof bowl with butter. Place it upside down
on a cookie sheet. Place the strips on top of the bowl, cut the ends. Cover the
strips with egg yolk. Bake for 45 minutes in 350 oven. After 20 minutes, cover
the strips with aluminum foil so they would not burn. Remove from the oven and
let it cool. Roll the remaining dough into a rectangle; cut it into 3 strips (to
create a rim for a basket). Braid the strips and place them on a cookie sheet.
Cover with egg yolk and bake for 20 minutes. Gently remove basket from a bowl
and pin the rim into it with toothpicks
Easter Baba with Icing
Babka Wielkanocna Lukrowana
Dough:
1 envelope of dry yeast
½ cup light cream or half-and-half
1/3 cup sugar
2 cups flour
3 eggs
1 tsp. vanilla
½ tsp. almond extract
1 tsp. grated lemon rind
1 TBS melted butter
¼ cup raisins
Icing:
½ cup confectioners sugar
1 TBS rum or lemon juice
Dissolve yeast in cream. Combine with half the sugar and flour and let double in
size. Add all the remaining ingredients except the raisins and knead until
smooth. Add raisins, while continuing to knead. Grease and flour baba pan. Place
dough in pan, cover with a clean cloth, and leave in a very warm, draft-free
place until doubled in size. Bake at 350F for 35 to 40 minutes. When cool,
remove from pan.
Mix well ingredients for icing and drizzle over baba.
Raisin Mazurek
Mazurek z Rodzynkami
2 cups raisins
2 cups finely chopped almonds
2 eggs
1 cup sugar
3 TBS grated lemon rind
Mix all ingredients thoroughly. Grease and flour cookie sheet. Pour mixture
evenly over tin and bake for 25 minutes at 200F. Top with the same topping used
for the Orange Mazurek.
Mazurek Royale
Mazurek Krolewski
1 cup butter
1 cup plus 2 TBS sugar
8 oz ground almonds
1 tsp. vanilla extract
1 orange rind, grated
6 egg whites
1 ½ flour, sifted
Thoroughly cream the butter and sugar. Combine with the almonds, vanilla and
orange rind. Beat the egg whites until stiff. Alternately add the flour and the
egg whites to the mixture. Roll out thin and place on a buttered cookie sheet.
Spread dough with fingers to cover sheet entirely. Bake at 350F for 35 minutes.
Cool slightly, then cut into “diamond” squares.
http://www.paradisefibers.net/KA-Classic-Bamboo-Circular-Knitting-Needles-p/464969.htm&Click=1702
"What hurts you so bad that you feel you have to hurt me in order to heal it?"
>My fave quote of the day....
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Posted by Rick on September 26, 2008, 11:29 am
> BIGOS (From A Secret Family Recipe) =A0 =A0 =A0 =A0 =A0 =A0
> One 33 ounce jar of Sauerkraut
> One Savoy Cabbage
> Two pounds beef
> Two pounds pork
> One pound of breakfast sausage links
> pound smoked bacon
> One pound Kielbasa
> One onion
> One SMALL can of Tomato paste or sauce
> 3 to 5 Bay Leaves
> salt, pepper, oil, sugar, allspice
> First, get a jar of Polonaise Sauerkraut and a pound of kielbasa. Don t u=
se watered down sauerkraut that comes in a plastic sack with lots of water =
and vinegar. The final product is only as good as the best ingredients you =
can get. Then, get the best beef and pork with a minimum of fat. Cut off al=
l that you can before cooking. Get a half pound of thick sliced bacon. If y=
ou cannot find a Savoy cabbage a regular cabbage works just fine. Start by =
getting a large pot of water boiling. Add the sauerkraut. Let it bubble awa=
y. Cut up the beef and pork into little fork size squares and brown. Genera=
lly this takes two frying pans (one each for beef and one each for pork). S=
eason with secret herbs and spices. Grate the cabbage. Throw it into the bo=
iling pot. Chop up the onion and in it goes too. When the beef and pork is =
browned. Pour both in the pot. Drippings and all. Cut the kielbasa into sho=
rt pieces and sear in one of the frying pans. The searing keeps kielbasa fr=
om mushing up when it spends a lot of time in hot water. =A0When seared, in=
to the pot it goes. Cut all the bacon, except one slice, into half inch lon=
g pieces and fry. Drain off the extra fat as necessary. When the bacon is d=
one eat the single strip and throw the pieces in the pot. It s ok to cook t=
he sausage in the same frying pan with the bacon. Little chunks, any size. =
Add a little (teaspoon full) of salt, a half teaspoon of pepper (go light o=
n this), one eighth cup sugar, and the bay leaves to the pot. And here s th=
e final touch. Dump in a SMALL can of tomato paste or tomato sauce. Stir. A=
dd water as necessary. Cook at low heat. They call this simmer. The longer =
it simmers, the better it gets. Leftovers can be frozen and thawed. Or you =
can just store in the refrigerator and reheat through the week
>
> Faworki (Chrust) - made for Tuesday before Ash Wednesday.
> 2 cups of flour
> 2-3 egg yolks
> 2 TBS soft butter
> 2 TBS of confectioners sugar
> 1/3 cup of sour cream
> 1 TBS of 6% white vinegar or alcohol
> 2 TBS of rum
> lard or oil for frying
> Mix butter, egg yolks, sugar and alcohol or vinegar together. While mixin=
g, slowly add flour. Knead the dough. Keep beating and kneading the dough f=
or 15 minutes. When ready, put it in a bowl, cover, and let stand in a cool=
place for an hour.
> Roll dough on the board till it is very thin. Cut 2x7 inch strips, make a=
slit in the middle and pull one end through it.
> In a deep frying pan heat the lard (oil). To test readiness of oil, put a=
small piece of dough in it, if it immediately comes to the surface the tem=
perature is right. Put 4-5 strips at a time and deep fry on both sides. Tak=
e out and place on a paper towel. Sprinkle with confectioner s sugar.
>
> Zur Soup
> The soured juice (white borsch) for the zur should be prepared earlier. I=
t is made the following way:
> Scald 2 cups of whole-wheat flour with boiling water, pouring it enough t=
o get a thin dough. When it cools, add 1 pints lukewarm water and place a p=
iece of whole wheat bread crust in it. Pour into a glass jar, tie with gauz=
e and leave in warm place for three days.
> Cook 1 pints of vegetable stock with dried mushrooms and add pint white b=
orsch to the hot stock. Do not strain, as the soup should be slightly thick=
. If the zur is not sour enough, add some more white borsch. Add a crushed =
garlic clove along with 4 potatoes cut into cubes. When the potatoes are re=
ady, salt to taste.
>
> Cabbage (Kapusta)
> Bake a 1 to 1 &1/2 lb. pork butt @350 degrees, with 1 cup water, covered.=
After baking for 1 hour, and the pork has begun to brown lightly, add 1 la=
rge onion, sliced. Continue baking for 45 minutes, or when meat is falling =
apart. While the pork butt in baking, drain juice from 1 (27 oz.) can of sa=
uerkraut, reserving the juice for later. Parboil sauerkraut and drain. Sher=
d a large head of cabbage and rinse under hot water and drain. Combine the =
sauerkraut and cabbage in a large pot. Add the cut-up pork, and all the jui=
ces, onion and fat from baking pan to the pot. Add 1 to 2 cups water, salt =
and pepper. In a frying pan, saut 1 large chopped onion till light brown, i=
n 1/4 cup butter; add to pot. In same frying pan, lightly brown 1 cup chopp=
ed salt pork; then add to pot. Cook all in the pot on the top of the stove =
on low heat, or just to a low simmer, for 1 hour. Taste. At this point add =
as much of the reserved sauerkraut juice to your liking. Continue cooking a=
nd tasting for another 30 minutes or until the cabbage is of the texture yo=
u like.
>
> Barley Soup (Krupnik)
> Pour 3 pints water over 1lb beef and 1lb bones and cook over low heat. Af=
ter 1 hour add mixed vegetables (carrots, parsley, celeriac root, leek, and=
onion) and 4 small dried mushrooms. When meat is tender, put the broth thr=
ough a sive. Cut the meat into cubes and the vegetables and mushrooms into =
thin strips. Cook pint of the cooked broth, salted to taste, with 4-6 oz. o=
f pearl barley. When kasha is cooked, add 1 TBS butter and mix the kasha fo=
r a while with a spoon, until it turns white. Add cooked kasha to the remai=
ning broth and after adding 3 potatoes diced into cubes, cook for another 1=
5-20 minutes. Add diced meat, mushrooms and vegetables to the broth and sal=
t to taste. Sprinkle with minced parsley.
>
> Polish Style Herring (Sledz po Polsku)
> Soak 4 fine salt herrings in cold water for 24 hours, changing the water =
several times while soaking. Remove skin, milt, cut off the tail and head, =
divide into fillets and remove the bones. Arrange the fillets in layers in =
a glass jar. Between the layers place very thin slices of 2 onions, 10 grai=
ns of pepper, 6 grains of allspice, one bay leaf broken into parts, 5 slice=
s of lemon without rind or pits. Combine pint sour cream with the juice of =
3 large lemons. Do not salt the sauce. Pour over fillets in the jar (shake =
the jar to cover fillets evenly. Place covered jar in cool place. Ready to =
eat in 24 hours. Baked potatoes are served with herring.
>
> Karpatka Cake
> package (125g) of sweet butter, 1 cup of water, 1 cup of flour, 1tsp of b=
aking powder, 4 eggs.
> Dissolve butter in water, add flour and baking powder boil for 3 minutes.=
Set aside; add eggs mixing at the same time. Bake in 350 degrees two cake =
layers.
> Cake Filling
> 1pt of milk, 1 cup of sugar, 2 TBS of potato starch, 2 TBS of flour, 1 pa=
ckage (250g) of sweet butter, vanilla. Mix milk with flour and starch while=
boiling. Add vanilla. Set aside to cool and then add butter. Place filling=
between the cake layer.
>
> Paczki (Doughnuts)
> 1 1/2 cup of milk
> 2 yeast cakes
> 1 tsp salt
> 1/2 cup sugar
> 3 eggs
> 1 tsp vanilla
> 1/2 tsp nutmeg
> 1/2 cup butter
> 4 1/2 cups flour
> Scald milk and cool to lukewarm. Break yeast into the lukewarm milk. Beat=
sugar and butter until fluffy, add eggs, salt, and flavoring. Add flour an=
d milk gradually, beating well. Let rise in warm place until double in bulk=
, about 2 1/2 hour. Punch down, knead and let rise again. Place dough on li=
ghtly floured board, stretch toward you and fill with thick filling - rose =
jams, apricot or peach preserves, prune butter. Fold over and cut into desi=
red size and shape like a ball, place on lightly floured surface and let ri=
se. Fry in deep hot fat, turning only once. Paczki should have a very dark =
brown color before turning, to insure baking thoroughly. Drain on absorbent=
paper. Sprinkle with confectioner s sugar.
>
> Herring Salad (Salatka ze Sledzia)
> 10 herring filets, 1 jar (370ml) of dill pickles, 1 jar (370ml) of beets,=
1 jar (370ml) of pickled onions, 3 apples, cup of white vine vinegar, cup =
of olive oil, 2 tsp. of horseradish; salt and pepper.
> 1.cut herrings into wide slices. Wash, core, and slice apples. Slice pick=
les, onions and beets. Mix all the ingredients together.
> 2. Combine vinegar with horseradish, salt, and pepper. Add oil constantly=
mixing. Pour mixture over salad, and let stand for 2 hours before serving.
>
> Polish Noodles (Kluski z Kapusta)
> Boil egg noodles medium thickness
> Saut in 1/4 pound of melted butter:
> 5 cloves garlic, minced
> 1 large onion chopped
> 1 very large head of cabbage (green) shredded medium when the vegetables =
are limp, add 1 Tablespoon of caraway seed and salt and pepper to taste. Dr=
ain noodles. Pour vegetables over noodles. Stir in 1 pint or more of sour c=
ream. Sometimes I serve sausage and bread, but usually we just have bread. =
(Dark rye, homemade of course).
>
> Cucumbers in Sour Cream (Mizeria)
> Peel and thinly slice cucumbers. Sprinkle with salt, let it stand for few=
minutes, squeeze out liquid. Add a little bit of pepper.
> Dressing: for each 1/2 cup of sour cream add juice of 1/2 lemon (I person=
ally add less lemon juice), 1/2 tsp of sugar, and copious teaspoon of mince=
d dill (dried dill is fine).Mix cucumbers with dressing and place in a cool=
place half an hour before serving.
>
> Golabki (Cabbage Roll-Ups)
> =A01 large head of cabbage, center core removed
> =A01 lb.each of ground beef, ground pork & ground veal
> =A02 cups cooked white rice
> =A01 cup chopped onion
> =A01/2 cup finely chopped salt pork
> =A01 cup ketchup
> =A02 cans tomato soup
> =A01&1/2 cans water
> =A01 TBLSP. brown sugar
> =A01/2 tsp. each of salt, pepper
> =A01/4 tsp. each of celery salt, sweet basil, nutmeg and worchestire sauc=
e
> =A01/2 stick of butter or margarine
> =A0Parboil cabbage in a large pot, removing leafs as they fall off into t=
he water and are tender. Cook till all leaves are tender, but not ripping a=
part; usually 15. Run under cold water and drain. Cut the thick membrane of=
f back of each leaf. While cabbage is cooking saute onion in butter or marg=
. until lightly browned. Put all the uncooked meat into a large mixing bowl=
. Add the sauted onions. In same pan, brown the salt pork, then using a slo=
tted spoon, add salt pork to meat. Next add dry seasonings, worchestire sau=
ce and ketchup, along with the cooked rice. Mix thoroughly; I find my hands=
work best! Lay out leaves and depending upon their size, place 2-3 TBLSPS.=
of meat mixture on the wider side. Roll leaf up and over meat, tuck in sid=
es of leaf, and continue to roll. Place rolls, seam down into a greased roa=
sting pan. Continue rolling remainder cabbage rolls. Mix together the tomat=
o soup, water and brown sugar and pour evenly over all the rolls. If your r=
oaster doesn't have a lid, cover with heavy-duty aluminum foil. Bake @325 d=
egrees for 2 - 2&1/2 hours. Note: after baking for 1&1/2 hours, check to ma=
ke sure there's enough liquid; additional water can be added. To serve, spo=
on sauce over rolls. Leftover rolls (once cool) can be put into ziplock bag=
s and frozen up to 3 months.
>
> Kolaczki
> Make a dough like for a yeast cake. When the dough "rises" , roll it out =
with a rolling pin for the thickness of an inch, cut out circles of 3-4" in=
diameter, place them on a cookie sheet and leave covered in a warm place. =
When they "rise" , make a hole (with your thumb) and fill it with whatever =
filling you want: poppy seed, cheese, jelly. Brush kolaczek with mixed egg =
and place it in the 350F oven for 25-30 minutes.
>
> Pickled Herring
> Sledzie Marynowane
>
> 3 whole salt herrings =A0 =A0 =A0 =A0 =A04 peppercorns
> 2 large onions chopped =A0 =A0 =A04 whole allspice
> 1 cup vinegar =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 1 tsp. sugar
> Soak herrings in cold water for at least 24 hours changing it every 8 hou=
rs or more often. Remove the milt, skin, bones and cut each herring into 4 =
pieces. Arrange onions and herring in layers in a jar, pour boiled vinegar =
mixed with sugar. Keep in cool place overnight.
>
> Mushroom Soup
> Zupa Grzybowa
>
> 2 qt. vegetable stock
> 6 large dried mushrooms
> 1 cup chopped fresh mushrooms
> Dill or parsley
> Soak dried mushrooms overnight. Simmer dried and fresh mushrooms in veget=
able stock for 1 hour. Take out mushrooms, cut into strips and put back int=
o the pot. Add some parsley or dill.
>
> Carp in Aspic
> Karp w Galarecie
>
> 3 lbs. carp =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 1 T gelatin
> 4 cups vegetable stock =A0 =A0 =A0 2 T water
> 4 peppercorns =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A01 egg white
> 3 bay leaves
> Clean fish. Remove head and clean it. Cook head and spices in vegetable s=
tock for half hour. Strain. Place whole fish in a pan. Cover with strained =
stock and simmer for half hour until tender. Remove fish and place on a ser=
ving platter. To clarify stock, add slightly beaten egg white and bring to =
boiling point, stirring lightly. Strain through napkin twice. Dissolve gela=
tin in water, add stock. Pour over the cooled fish. Garnish with carrot rin=
gs, hard boiled eggs, and lemon slices. =A0 =A0 =A0 =A0
>
> Hot Vodka with Honey
> Krupnik
>
> 2 Tbs of cold water =A0 =A0 =A0 1 small cinamon stick
> 2 cups sugar =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A010 peppercorns
> 4 cups boiling water =A0 =A0 =A020 allspice berries
> 1/4 vanilla bean =A0 =A0 =A0 =A0 =A0 =A01 1/3 cup honey
> 1/4 nutmeg =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 orange rind
> 2 cloves =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 2 cups vodka
> Heat sugar in 2 Tbs of water until it dissolves, then stir in the boiling=
water. Add vanilla bean, nutmeg, cloves, cinnamon stick, peppercorns, and =
allspice berrier. Bring to a boil, cover and simmer for 5 minutes. Strain t=
he caramel mixture and return to the pan. Stir in honey and orange rind and=
heat, stirring, until the honey has completly dissolved. Bring to a boil. =
remove the pan from the heat and gradually stir vodka. Serve hot or cold.
>
> Barszcz
>
> 12 medium beets =A0 =A0 =A0 =A0 =A01 onion sliced
> 1 qt. water =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0juice of 1 lemon
> 1T sugar =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 =A0 2 cups vegetable bou=
illon
> salt and pepper =A0 =A0 =A0 =A0 =A0 =A0 1/2 cup sour cream
> Wash and peel beets. Cook beets and onion in water until beets are tender=
. Add lemon juice, sugar, salt and pepper. Leave overnight. Strain and add =
bouillon. Heat and add sour cream.
> You can buy Barszcz (Borsch)
>
> Dough for Pierogi or Uszka
>
> 14 oz of flour
> 1 egg
> pinch of salt
> lukewarm water
> On a pastry board mix flour, egg and salt, slowly adding water and kneadi=
ng. The dough is ready if it does not stick to the hand or pastry board. Di=
vide dough into four parts, and roll each one out thinly. With a wine glass=
cut out circles that are 2 - 21/2 in. in diameter. (For Uszka, cut out sma=
ll squares). Place a teaspoon of the filling on each circle, fold over and =
press the edges firmly. Cook for 5 minutes.
>
> PIEROGI FILLINGS
> Sauerkraut and Mushroom Pierogi Filling
> Kapusta z Grzybami - nadzienie
>
> 2 cups of sauerkraut =A0 =A0 =A0 =A0 =A01 cup mushrooms
> 1 onion chopped =A0 =A0 =A0 =A0 =A0 =A0 =A0 butter, salt, pepper
> Cook sauerkraut for 10 minutes. Drain and chop well. Fry onion and choppe=
d mushrooms in butter, add sauerkraut and fry until flavors are blended. Co=
ol and fill dough circles.
>
> Potato Filling (Ruskie Pierogi)
>
> 1 lb. cooked potatoes and 6oz. cottage cheese through a meat grinder. Add=
1 small raw egg to this along with 1 medium onion, finely chopped and brow=
ned to golden brown. Add salt and pepper.
>
> Cheese Filling (Pierogi z Serem)
>
> rub 1 lb well drained cottage cheese through a wire sieve, then mix thoro=
ughly with 1 small egg (raw) and salt. The filling swells during cooking, s=
o do not use too much. Serve immediately, after pouring butter over them.
>
> Beet and Horseradish Relish
> Cwikla
> 1 lb. cooked beets
> 2 TBS horseradish
> 1 tsp. sugar
> Mix ingredients in bFlaxder until coarsely chopped. Cover and let stand i=
n refrigerator for 2 days to bFlaxd.
>
> Orange Mazurek
> Mazurek Pomaranczowy
> 2 cups ground almonds
> 1 cup sugar
> juice of 1 lemon
> Topping:
> 1 lemon
> 2 oranges
> 2 cups sugar
> cup orange juice
> Grease and flour a cookie sheet. Mix the ingredients to form a paste that=
will spread. Place mixture evenly on pan and bake at 200F for 15 minutes. =
Grate both the pulp and the rinds of the lemon and oranges, removing only t=
he seeds, or chop coarsely, and puree in bFlaxder. Combine all ingredients =
and cook over medium heat until mixture thickens. Cool, and then beat light=
ly with wooden spoon until mixture begins to take on a pearlized, or froste=
d, coloration. Spread on the cake and let set before slicing.
>
> Gypsy Mazurek
> Mazurek Cyganski
> 6 egg whites
> cup sugar
> 6 egg yokes, lightly beaten
> 1 tsp. vanilla extract
> 1 cup chopped figs
> 1 cup chopped dates
> 1 cup raisins
> cup candied orange rind
> 1 cups crushed walnuts
> 3 TBS grated lemon rind
> 6 TBS cornstarch
> Whip egg whites, gradually adding sugar until meringue forms peaks. Beat =
in the yolks and vanilla, then combine with the fruit mixture, which has be=
en bFlaxded with the cornstarch. Place on greased and floured cookie sheet =
and bake at 325F for 30 minutes
>
> Easter Basket
> 3 cups of flour
> 2 packs of dry yeast
> 1 cup of milk
> 4 TBS of butter
> 1 tsp. sugar
> tsp. salt
> 2 egg yokes
> Combine flour with yeast. Heat milk, add butter, let it melt. Add milk, s=
alt and sugar to flour mixture. Mix well with electric mixer. Form a ball a=
nd leave it to rise. On a flat surface, roll of dough with rolling pin unti=
l you get a 10 square. Cut into 24 strips. Lay 12 strips next to each other=
, and use the other 12 to weave between them. Cover ovenproof bowl with but=
ter. Place it upside down on a cookie sheet. Place the strips on top of the=
bowl, cut the ends. Cover the strips with egg yolk. Bake for 45 minutes in=
350 oven. After 20 minutes, cover the strips with aluminum foil so they wo=
uld not burn. Remove from the oven and let it cool. Roll the remaining doug=
h into a rectangle; cut it into 3 strips (to create a rim for a basket). Br=
aid the strips and place them on a cookie sheet. Cover with egg yolk and ba=
ke for 20 minutes. Gently remove basket from a bowl and pin the rim into it=
with toothpicks
>
> Easter Baba with Icing
> Babka Wielkanocna Lukrowana
> Dough:
> 1 envelope of dry yeast
> cup light cream or half-and-half
> 1/3 cup sugar
> 2 cups flour
> 3 eggs
> 1 tsp. vanilla
> tsp. almond extract
> 1 tsp. grated lemon rind
> 1 TBS melted butter
> cup raisins
> Icing:
> cup confectioners sugar
> 1 TBS rum or lemon juice
> Dissolve yeast in cream. Combine with half the sugar and flour and let do=
uble in size. Add all the remaining ingredients except the raisins and knea=
d until smooth. Add raisins, while continuing to knead. Grease and flour ba=
ba pan. Place dough in pan, cover with a clean cloth, and leave in a very w=
arm, draft-free place until doubled in size. Bake at 350F for 35 to 40 minu=
tes. When cool, remove from pan.
> Mix well ingredients for icing and drizzle over baba.
>
> Raisin Mazurek
> Mazurek z Rodzynkami
> 2 cups raisins
> 2 cups finely chopped almonds
> 2 eggs
> 1 cup sugar
> 3 TBS grated lemon rind
> Mix all ingredients thoroughly. Grease and flour cookie sheet. Pour mixtu=
re evenly over tin and bake for 25 minutes at 200F. Top with the same toppi=
ng used for the Orange Mazurek.
>
> Mazurek Royale
> Mazurek Krolewski
> 1 cup butter
> 1 cup plus 2 TBS sugar
> 8 oz ground almonds
> 1 tsp. vanilla extract
> 1 orange rind, grated
> 6 egg whites
> 1 flour, sifted
> Thoroughly cream the butter and sugar. Combine with the almonds, vanilla =
and orange rind. Beat the egg whites until stiff. Alternately add the flour=
and the egg whites to the mixture. Roll out thin and place on a buttered c=
ookie sheet. Spread dough with fingers to cover sheet entirely. Bake at 350=
F for 35 minutes. Cool slightly, then cut into diamond squares.
>
> http://www.paradisefibers.net/KA-Classic-Bamboo-Circular-Knitting-Nee...
>
> "What hurts you so bad that you feel you have to hurt me in order to heal=
it?" >My fave quote of the day....
I had to stop reading it half way through. My mouth was
watering. :-)
The first recipe would feed a small army. It sure sounds good though.
Thanks for sharing.
Rick Boesen
Olivet, MI
www.FiberArtFest.com
www.QuesoCabezaFarm.com
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