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Archive for the ‘Polish’ Category

2016 Recap

Shopping Ingredients:

4 tubs (3 lbs each) of sour cream
16ish lbs of flour (bought 25lb bag)
3 sticks butter
12 eggs
Vegetable Oil
Salt

Everyone must bring:
Cookie sheets
Cooling racks
A dish towel
Rolling pins

Other needs:
Freezer Ziplocks
Freezer Paper
Sharpie
Wine
Mixer
Dough hook

Recipe:

4.5 cups flour
2 tsp salt
Egg yolk
2 tbs oil
2 tbs melted butter
2 cups sour cream

Fillings:

Potato:
15lbs potatos
24oz shredded cheddar

Mushroom:
2 tbs butter (to saute)
16oz mushrooms
1/2 red onion
Handful of kale

Cheese
1lb Farmer’s cheese
One egg
One egg yolk
Dash of salt
2tbs powdered sugar.

Total yield:

11 batches of dough —
19 dozen potato and cheese
1.5 dozen potato/gouda
2 dozen farmer’s cheese
2 dozen mushroom

Started at 11:30 making dough, took break for lunch (and dough to rest!), done by 4:30.

Notes:
Dough needs to be rolled thinner than you think.
We had 1/2 dough leftover, could have used more fillings.

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4 cups flour

2 tbls. melted butter,

4 heaping tbls. sour cream,

salt, teas of Mrs. Dash,

1 1/2 cups cold milk.

I mix by hand until all is incorporated , I like my dough, loose and roll into logs about 1 1/2 inches in diameter, about a foot long, let rest and cut into 1 inch pieces, flatten out with finger and roll out on a floured apron, (or floured cotton pillow case) about 1 1/2 wide, 2 1/2 inches wide and Helen fills with a heaping teas. filling folds and curls up the ends, drops in simmering water ( not boiling water until they float scoop out with slotted spoon on a screen let dry place on a butter wax paper till dry and put about a dozen in a freezer bag (flat) .

We make about 12/15 dozen, of each kind. Potato w/cheddar cheese, potato w/ silver floss sauerkraut. farmer cheese. They will keep 4 – 6 months. We take a package out. and immediately fry till golden brown in BUTTER. Low to Medium heat..

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Buy Farmers cheese at the Polish Market 15 mile and Dequindre. It’s cheaper per pound, fresher and you can buy any size package. Here’s how I make mine. You can add or delete anything you want.

Do this night before and refridgerate

1 1/2 lbs. farmer cheese, place in bowl and crumble up almost like sand, add 16 oz. small curd cottage cheese or use ricotta cheese if you like) fresh or dried parsley, onion powder, garlic salt to taste, salt pepper. add 1 teas corn starch to take some moisture out of the cottage cheese, mix well cover and fridge.

You can delete parsley, garlic and onion salts and add fresh garlic minced, fresh parsley cut up, and scallions cut up fine the next day just before using, I add and let warm up on the counter before use.

I used cottage cheese because ricotta taste sandy to me.

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1 or 2 rings smoked kielbasa
3/4 chicken bullion cubes
6 – 8 cups water to boil kielbasa *****
1/2 cup flour
8 oz. container sour cream ( or 16 oz. small container makes it creamier)
1 cup chopped ham
2-3 chopped boiled eggs
1 cup chopped kielbasa
3 tbls. horseradish (white)

***** we use ham water or 1/2 ham+ 1/2 kielbasa water. )Dearborn sliced without honey or sweetened)

1. cook kielbasa 1 hour and cool
2. measure kielbasa broth and add water for 6 cups
3. add bullion cubes to taste
4. add horseradish to taste
5. heat slowly on low
6. mix the sour cream and flour together in large bowl, slowly add warm kielbasa broth by 1/2 cups while constantly stirring to keep smooth.

Repeat adding more broth 1/2 cup at a time until most is in bowl. than add all mixture in bowl back into the pot slowly constantly stirring to keep smooth , heat but don’t boil.

7. Add all other ingredients , salt,pepper to taste
8 serve additional cut up ham, eggs,kielbasa and horseradish., on the side.

Al likes to put out several slices of bakery sliced rye. and pumpernickel (cut up into cubes and dried overnight) then ladle borsch over it.

HINT, IF YOU REFRIGERATE THE HAM/AND/OR KIELBASA WATER FOR A COUPLE OF HOURS YOU CAN THEN PICK OFF ALL THE HARDENED GREASE FROM THE TOP. MAKES FOR TASTIER BORSCH.  Big Ql

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1. 1 1/2 # pork + 1 1/2 # veal cut up in 3/4 ” chunks, makes 25 + – city chicken and sticks. Put about 3 pieces of pork and 3 pieces veal

on each stick and stack on plate until all are ready to fry.

2.. open 4 -5 cans (Campbell’s )cream of mushroom soup, place in large bowl adding 2-3 cans of water and whip till smooth, turn oven on

to 350 degrees, in large roaster place about 1/2 inch of the cream on mushroom soup on the bottom and place roaster in oven to heat up.

3. 2 eggs beat with fork and add about 1 shot glass of milk. in bowl

4. in a pie tin place 1/2 ” all purpose flour or more if needed

5. in another pie tin place 1 inch bread crumbles (plain or seasoned) or more if needed

6. in a large frying pan put 1/4 — 1/2 inch extra virgin olive oil. heat on medium heat until simmering.

Take 1 city chicken roll in flour, then coat with egg mixture, roll in crumbs and place in heated oil and continue till pan full, fry ONLY ***until

lightly golden brown turning constantly, when each is golden brown put them into the heated roaster with soup back into the oven, , fry remainder

then put remaining soup over them all

making sure all are covered. Cover and bake for 1 1 /2 hours at 350. After 3/4 of an hour check to make sure all are Still covered with soup, if

not, boil in a pan another can of mushroom soup with water and pour over cc in roaster. I take one and try it after 1 1/2 hour most of the time

they are ready to eat. Gravy good over mashed potatoes

If you don’t like mushroom soup, try cream of celery or another cream soup and let me know if you like it that way.

*** Do not over fry, they will finish cooking in roaster with soup and stay moist.

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(Found recipe online, Jessica’s notes in bold.)

Cabbage is a superfood with lots of nutrients! Among many other health benefits, it is known for healing stomach ulcers and preventing cancer –especially colon cancer. It is a very alkaline forming food.

Here’s a recipe for unstuffed cabbage rolls – basically, if you love the taste but are too lazy to make them yourself. If you want it less “soupy” or to extend it you can add 1 c. of rice (I did not add rice, but I did skip the water and replace the tomato sauce with tomato paste).  

1 1/2 to 2 pounds lean ground beef or turkey (I used 1.4lbs beef)
1 tablespoon oil (I used 1 tbs butter)
1 large onion, chopped
1 clove garlic, minced (I used about 6 cloves)
1 small cabbage, chopped (If you fit a whole chopped cabbage in your pan, please tell me where you bought your pan.  I used about half).  
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce (I used tomato paste)
1/2 cup water (I did not use this)
1 teaspoon ground black pepper
1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. (I added the onion first and let it cook for a while first, then added the beef).  Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.  

Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender.

Yield: Serves 6 to 8

I served this over mashed potatoes, and had enough for me, my mom and Katharina to all have leftovers.  Reviews = “It’s just like real golbacki in the end, because you have to smash it up with your fork to eat it anyways!”

 

 

 

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Ingredients:

4 ½ cups All Purpose Flour

2 Teaspoons of Salt

2 Tablespoons of butter, softened

2 cups of sour cream

1 egg yolk

2 Tablespoons of vegetable oil

Directions:

Mix flour and salt, make a well in the middle and add softened butter, egg yolk, and oil.  Mix thoroughly by hand.  Let the dough sit in a warm bowl for half an hour.

Meanwhile, start a large pot of salted water to boil the pierogis.

For filling – we used 3 full kielbasa links, and got 40 pierogis out of this dough recipe (using our pasta machine to roll the dough)… plus a little kielbasa for snacking.

We also made a batch of potato pierogis, and used 8 potatoes mashed with a cup of cheddar cheese, plus milk and sour cream to taste.

After cutting out dough and filling, seal edge with a bit of water, and place in the boiling pot until it floats to the top.

Do not stack pierogis.  Uncooked pierogis will stick together and cooked ones will lose their lightness.

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