Polish Summer lunch menu for 4

summer`s potage /potrawka letnia

mushroom omelette torte / placek omletowy z grzybami

potato pancakes II  /  placki kartoflane

creamed spinach / szpinak przecierany

strawberry mousse / mus truskawkowy

This omelette  should be an instant hit. Start with a frosty mug of Summers potage and top off the meal with regal strawberry mousse.

SUMMERS POTAGE

potrawka letnia

2  1-lb cans sliced beets

1 tablespoon lemon juice

2 cups buttermilk

1/2 cup sour cream

salt to taste

1 small cucumber , peeled and quartered

1 hard-cooked egg, peeled and quartered

2 tablespoons chives

A Polish gazpacho ! Place beets in blender, one can at a time. Blende until smooth. Blend remaining ingredients in a third whirl. Chill until frosty.

MUSHROOM  OMELETTE TORTE

placek omletowy z grzybami

1 chopped onion

1/2 pound mushrooms, sliced

1/4 cup butter

6 eggs, beaten

salt to taste

1/4 cup grated cheese (optional)

Lightly saute the onions and mushrooms in half the butter until the onions are transparent. Set a side on a warm platter. Using the remainder of the butter, make 2 omelettes of the eggs and salt, in 2 separate skillets. When eggs are set, spoon the mushroom mixture onto one of the omelettes, and cover it with the second, creating a sandwich effect. Garnish with grated cheese, if desired. Slice into quarters and serve immediately.

POTATO PANCAKES II

placki kartoflane

4 large potatoes, grated

1 large onion, minced

2 eggs

4 tablespoons sifted flour

salt to taste

1/2 cup bacon drippings

Mix first five ingredients well. Heat bacon drippings in a heavy skillet until almost smoking. Drop batter by spoonfuls into skillet. Flatten each pancake with a fork. Fry until golden on both sides ( do not crowd)

CREAMED SPINACH

szpinak przecierany

1/4 cup butter

1/4 cup flour, sifted

1 cup light cream

garlic salt to taste

2  10-oz packet of frozen spinach, cooked and well drained

Make a roux of the butter and flour. Gradually whisk in the cream and season. Combine the sauce with the spinach. Warm through and serve immediately.

Note:  For purists ( or gardeners): instead of the frozen spinach, use 1  1/2 pounds fresh spinach. Cover with boiling water and simmer for about 8 minutes. Drain and chop fine. Then proceed as directed above.

STRAWBERRY MOUSSE

mus truskawkowy

1 quart strawberries, cleaned

1/3 cup sugar

2/3 cup wine

2 packet unflavoured jelly

1/2 cup boiling water

1 pint heavy cream

Hull the strawberries; reserve a few of the best for garnish; chop the rest of the berries with the sugar and wine in a blender. Soften the jelly in cold water a few minutes, then add the boiling water, stir to dissolve. Combine the berry mixture with the jelly and chill until thickened. Whip the heavy cream, and fold into the strawberry mixture.

Use plastic wrap to line a 2-quart mold. Spoon in the mousse. Chill overnight. Unmold and decorate with a few perfect strawberries.



or add some cream