A homey charm accompanies Winter. Families gather around the fireside and in the kitchen. Hot food help warm the soul. These chilly days cry out for hearty food. use this pleasurable season to draw friends and families closer together.
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WINTER LUNCH FOR 4
crepes with mushroom filling / nalesniki z nadzieniem grzybowym
chicken livers simmered in madeira sauce / watrobka kurza duszona w sosie Madejra
steamed asparagus tips / duszone koniuszki szparagowe
brandied peaches / brzoskwinie zaprawiane brandy
This is an imposing meal that is achieved with a minimum of time and effort. Preparation time need only take 30 minutes. However, that can remain your secret. Let everyone marvel at your expertise.
CREPES WITH MUSHROOM FILLING
nalesniki z nadzieniem grzybowym
1 cup milk
2 eggs
1 cup flour
salt to taste
2 tablespoon melted butter
Combine all ingredients thoroughly, then allow to "rest" for 1 to 1 1/2 hours. Pour a small amount of batter onto greased crepe pan, tilting to allow batter to spread evenly. Brown lightly, remove the crepe to a warmed platter and repeat until batter is used up.
MUSHROOM FILLING
1 pound sliced muschrooms
1 onion, chopped fine
1/2 cup butter, or as needed
pepper and salt to taste
1 tablespoon chopped parsley
2 tablespoons bread crumbs or
1 tablespoon flour
4 tablespoons sour cream
Saute the mushrooms and onion in the butter. Season. Stir in the parsley and the bread crumbs or flour. Allow the mixture to simmer over low heat for 10 minutes, or until mixture binds. Place 2 or 3 tablespoons filling onto each crepe and roll up. Garnish with sour cream.
CHICKEN LIVERS SIMMERED IN MADEIRA SAUCE
watrobka kurza duszona w sosie madejra
1 pound chicken livers
1 cup milk
1 onion, chopped fine
1/4 cup butter
1/2 cup flour
1 cup chicken broth
1/2 cup madeira wine
salt and pepper to taste
parsley (optional)
Soak livers in milk overnight. Gently saute the onion until translucent. Flour the chicken livers heavily and lightly brown in the onion and butter. Turn the heat to low, add the broth and wine and simmer for 20 minutes. Correct seasonings and garnish with parsley, if desired.
STEAMED ASPARAGUS TIPS
duszone koniuszki szparagowe
1 pound asparagus
salted boiling water to cover
1/4 cup butter
Wash asparagus and remove tough ends by breaking off. Scrape off scales and rinse well. Place in shallow pan, cover with the boiling, salted water and cook over high heat for 15 minutes, or until tender when pierced with a fork. Drain, dot with butter and serve immediately.
BRANDIED PEACHES
brzoskwinie zaprawiane brandy
4 peaches
1 cup marmalade or
peach preserves
1/2 cup brandy
Peel peaches, halve, and remove pit. Place rounded-side-up in an elegant baking dish. Spoon marmalade over peach halves and sprinkle with brandy. Cover and bake for 15 minutes at 350F
CHRISTMAS EVE DINNER FOR 4 OR 8
christmas eve barshch / barszcz wigilijny
christmas almond soup / wigilijna zupa migdalowa
beer soup with eggs / piwna zupa z jajkami
smoked salmon omelettes / omlety z wedzonym lososiem
poached pike / gotowany szczupak na goraco
carp with horseradish sauce / karp w sosie chrzanowym
baby carrots polonaise / marchewka po polsku
hot polish chicory / polska cykoria na goraco
mushroom stuffed tomatoes / pomidory nadziewane grzybami
christmas eve bread / chleb wigilijny
poppyseed roll / makowiec
fruit compote / kompot owocowy
Christmas Eve is quiet, tradition-steeped time with deep religious significance. No meat is served since Christmas Eve is a ffast day. However, this meal traditionally is an elaborate one of many courses. There are always three different soups, one of course being barshch. Also numbered among the food are three fish entrees including pike and carp. There must be an odd number of appetizers, garnishes, accompaniments, and desserts to complete the meal.
Even the most diligent chef finds it difficult to incorporate all the above dishes in one meal. All of the recipes are included, so, choose a fine sampling of what most suits your own needs or what won`t overburden your already groaning table. Most of these recipes are for 4 people but can easly be doubled or tripled to feed homecoming family and friends.
CHRISTMAS EVE BARSHCH
barszcz wigilijny
1 onion, chopped
2 stalks celery, sliced
2 carrots, peeled and chopped
1/4 head savoy cabbage
salt and pepper to taste
6 cups beef broth
6 fresh beets, or
1 can red beets, chopped
sugar to taste
2 teaspoons lemon juice
Combine the first 6 ingredients and simmer for 40 minutes. (If using fresh beets, wash and bake at 350F for 40 minutes. Then peel, chop fine and add to the other vegetables.) Stir in sugar. Simmer for 10 minutes. sprinkle with lemon juice and serve.
CHRISTMAS ALMOND SOUP
wigilijna zupa migdalowa
4 cups milk
1/2 pound almonds, finely ground
2 cups cooked, leftover rice
1 teaspoon almond extract
1/2 cup currants or raisins
3 tablespoons sugar, or to taste
Combine all ingredients, and heat through gently. Don`t scald the milk. Serve after the fish course.
BEER SOUP WITH EGGS
piwna zupa z jajkami
8 egg yolks (use egg whites for another recipe)
1 or 2 tablespoons honey
6 12-oz cans beer
Beat the yolks and honey until frothy. Heat beer to boiling. Add a spoonful of beer to the egg mixture and beat. Continue adding small amounts of beer to the eggs, then combine and heat vigorously to avoid curdling. Serve at once.
Note :this recipe serves 8.
SMOKED SALMON OMELETTES
omlety z wedzonym lososiem
8 eggs
1/4 cup milk
salt to taste
2 tablespons butter
4 1-oz slices smoked salmon
Beat eggs with milk and salt with a whisk and pour into a hot frying pan or omelette pan containing the melted butter. Lift cooked portions of the omelette with a fork to allow uncooked portions to flow to the bottom of the sides and bottom of pan, but return to level cooking position to ensure uniform thickness of omelette. When bottom is light brown, gently lift out onto a warm plate and top with salmon slices. Cut into quarters and serve at once.
POACHED PIKE
gotowany szczupak na goraco
4 pounds pike
court bouillon (see below)
1/2 cup butter
4 tablespoons lemon juice
1 tablespoon flour
2 cups sour cream
salt and pepper to taste
fresh chopped dill (optional)
Rinse the fish well. Place as many fish as will easly fit onto the bottom of a deep pot. Several batches may have to be poached. Cover with the court bouillon, bring to a boil, then promptly remove, while still only partially done. Remove cautiously with a spatula, taking care not to let the fish fall apart. Place in a baking dish, dot with butter, and sprinkle with lemon juice. Combine the flour with the sour cream, and smother the pike with this mixture. Bake at 300F for about 20 minutes, continually basting with the sauce. Season and garnish with dill, if desired.
Note : this recipe serves 8
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COURT BOUILLON
1 quart water
2 cups white wine
1 heaping teaspoon salt
1 onion, coarsely chopped
2 carrots, coarsely chopped
3 bay leaves
1 lemon, sliced and studded with whole cloves
Combine all ingredients, bring to boil, and simmer for 1 hour before using to pooach fish.
CARP WITH HORSERADISH SAUCE
karp w sosie chrzanowym
The flavour of carp is better when the fish is taken from cold waters, the best season being from October through March. The firm - fleshed fish is a true delicacy when prepared with care. Besides being sold whole, its also marketed as fillets, steaks, and is occasionally smoked.
1 carp ( 4 pounds) cut in serving pieces
2 cups cold water
1/2 cup vinegar
2/3 cup flour
1/2 cup melted butter
1 cup white wine
HORSERADISH SAUCE
1 tablespoon grated , fresh horseradish or
2 tablespoons prepared horseradish
2 beaten egg yolks
1 tablespoon chopped chives
salt and pepper to taste
Rinse the carp pieces in the water/vinegar solution. Wipe gently with a damp cloth, then dredge the pieces in flour. Saute over medium heat in the butter. Lightly brown on both sides, then add the wine. Cover and simmer for 10 to 15 minutes, stirring occasionally.
Gently remove fish to a heated serving dish. Gradually add the egg yolks and horseradish to the pan with drippings. Heat until blended and slightly thickened. Correct seasoning. Spoon the sauce over the fish, sprinkle with chives, and serve immediately.
note: this recipe serves 8.
BABY CARROTS POLONAISE
marchewka po polsku
1 pound baby carrots, well scrubbed
1 cup water
salt to taste
sugar to taste
2 tablespoons butter, melted
2 tablespoons bread crumbs
Simmer the carrots in seasoned boiling water for 10 to 15 minutes, or until tender. Drain and place in serving dish. Combine the butter and bread crumbs, and crumble over the carrots.
HOT POLISH CHICORY
polska cykoria na goraco
4 heads chicory
1 cup water
salt and pepper to taste
1/2 tablespoon vinegar
1/2 cup butter
2 hard-cooked eggs, sieved or chopped
chopped parsley
Wash the chicory and remove the bitter centers. Boil the water with the salt, pepper and vinegar. Reduce heat, add the chicory and simmer for 10 to 15 minutes. Drain. Brown the butter in a hot skillet. Arrange chicory on a warmed platter. Drizzle the browned butter over the chicory heads. Garnish with sieved eggs and parsley.
MUSHROOM STUFFED TOMATOES
pomidory nadziewane grzybami
4 large, firm tomatoes
1/4 pound fresh mushrooms, chopped
2 tablespoons butter
2 tablespoons bread crumbs
2 tablespoons sour cream
salt to taste
white pepper to taste
Slice tops off tomatoes, and scoop seeds out. Saute the mushrooms and onion in butter lightly (5 to 10 minutes) then combine with the bread crumbs, sour cream and seasonings. Stuff the tomatoes, replace the tomato tops, placein a shallow, greased pan, and bake for 25 to 30 minutes at 350 F.
CHRISTMAS EVE BREAD
chleb wigilijny
This traditional Polish Christmas Eve is somewhat similar to fruitcake.
2 cups confectioners sugar
6 eggs
1/2 pound (2 sticks) butter, softened
1/4 cup vodka
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
2 1/2 cups flour, sifted
2 teaspoons baking powder
3/4 cups seedless raisins
2/3 cup walnuts, chopped
1/2 cup candied orange peel pieces, either prepared, or homemade
Whip the sugar with the eggs, then gradually add the butter. Beat in the vodka, lemon peel, and vanilla. Slowly sift in the flour, and baking powder. Stir in the remaining ingredients. Pour the batter into a greased and floured 9 1/2 x 5 x 3-inch loaf pan, and bake at 350F for 55 to 60 minutes. Cool in pan 10 minutes; remove to cooling rack.
POPPYSEED ROLL
makowiec
1 packet active dry yeast
4 ounces warm water
4 ounces light cream or hlf-and-half
2 tablespoons sugar
1 teaspoon salt or to taste
1 egg, beaten
3 cups flour, sifted
2 tablespoons melted butter
2 cans poppyseed filling
2 tablespoons melted butter
Allow yeast to soften in the warm water. Scald the light cream, remove from heat, and add the sugar and salt. When cooled, blend in the yeast and egg. Gradually sif in the flour, and mix well.Stir in the butter , and, if necessary, add a bit more flour to form a medium-firm dough. Knead for several minutes, until smooth. Place dough in a greased bowl, cover, and let rise until doubled in bulk, about 1 hour. Punch down, then roll dough into a rectangle. Spread the poppyseed filling evenly and roll up as you would a jelly roll. Place on a well-buttered cookie sheet. Cover and allow to rise again until doubled in size. Drizzle melted butter over the top and bake for 30 to 35 minutes at 375F. If desired, you may glaze the roll while still warm with the following glaze :
1 cup confectioners sugar
2 tablespoons lemon juice
FRUIT COMPOTE
kompot owocowy
1 cup dried fruit
2 cups water
3/4 cup cup sugar
1 stick cinnamon
3 whole cloves
2 tablespoons grated lemon rind
1 tablespoon lemon juice.
Allow the fruit to plump up by soaking it overnight in the water. Add the remaining ingredients and heat until the sugar is dissolved. Chill for several hours, remove the cinnamon and cloves, and enjoy. :)
WINTER LUNCH FOR 4
cabbage, leek and orange salad / salatka z kapusty, porow i pomaranczy
bisque of potato soup with bacon / gesta zupa ziemniaczana z boczkiem
miniature meat patties / sznycelki w ciescie
eggs baked with bechamel sauce / jajka zapiekane w sosie bechamel
honey & almond cookies / pirniczki z miodem i migdalami
This robust combination of foods provides an ideal antidote for a shivery winter day, and does so with a certain flair. Start with a bowl of creamy Bisque of potato soup with bacon, then have an original salad that contains your minimum daily requirement of vitamin A,B,C and D. Progress to the miniature meat patties that are patterned in an enchanting pinwheel fashion. Bake your eggs with bechamel sauce right along with the entree. Finally savor the honey &almond cookies with pots of hot coffee.
CABBAGE, LEEK AND ORANGE SALAD
salatka z kapusty, porow i pomaranczy
2 cups shredded red cabbage
2 oranges, peeled and cut in segments
1/2 cup finely chopped leek
2 tablespoons lemon juice
1/3 cup olive oil
2 tablespoons honey
Toss the first 3 ingredients well. Then combine the lemon juice, oil and honey. Toss the dressing and cabbage mixture together and allow the flavours to blend for one hour.
BISQUE OF POTATO SOUP WITH BACON
gesta zupa ziemniaczana z boczkiem
4 small potatoes, peeled and sliced
1 carrot, peeled and sliced
2 cups vegetable or chicken broth
1 small minced onion
3 strips bacon, chopped
1 tablespoon flour
salt to taste
1 cup milk
1 teaspoon chopped parsley
Simmer the potatoes and carrot in the broth until tender. Saute the onion with the bacon. When lightly browned, stir in the flour and the salt. Gradually add the milk, stirring constantly. Combine the two mixtures and puree in the blender, a cupful at a time. Garnish with parsley.
MINIATURE MEAT PATTIES
sznycelki w ciescie
FILLING:
1/2 pound ground pork
1 tablespoon butter
2 tablespoons water
1 small minced onion
1/4 cup finely chopped mushrooms
salt to taste
1 teaspoon parsley
Thoroughly brown the pork in the butter. Add the remaining ingredients and simmer for 1 hour.
TRADITIONAL PASTRY DOUGH:
1 1/2 cups flour
3 tablespoons butter
2 tablespoons sour cream
1 egg
1 egg yolk
1 teaspoon baking powder
1 egg white, lightly beaten
Combine flour and butter completly. Gradually add all the remaining ingredients except the egg white. Knead the dough, then roll out on a floured board into a long rectangle. Spread filling evenly over the dough, then roll up jelly-roll fashion. Brush top of dough with the egg white. Slice into 12 patties. Bake on a greased cookie sheet at 375F for 25 to 30 minutes.
EASY PASTRY DOUGH:
Use a package of refrigerated crescent roll dough. Separate into the triangles, spread with the filling, roll up, and bake according to the directions on the package.
EGG BAKED WITH BECHAMEL SAUCE
jajka zapiekane w sosie bechamel
4 hard-cooked eggs, shelled and halved
2 tablespoons butter
2 tablespoons flour
1 cup light cream
salt to taste
1/4 teaspoon lemon juice
1 egg yolk, beaten
paprika
Place the eggs, flat side down, into a buttered casserole dish. Make a roux of the butter and flour. Gradually, pour in the cream, stirring constantly. When thickened, remove from the heat. add salt, lemon juice and egg yolk. (Mix 3 tablespoons of the white sauce into the egg-yolk mixture,then,when well blended, stir the egg mixture into the rest of the sauce.) Spoon over the hard-cooked eggs, sprinkle with paprika, and bake at 375F for 10 to 15 minutes
HONEY & ALMOND COOKIES
pirniczki z migdalami i miodem
1 cup honey
3 eggs
3 cups sifted flour
1 teaspoon baking soda
1/2 tespoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cinnamon
2 egg whites
blanched almond halves
Combine honey and eggs thoroughly. Add flour, soda and spices and mix well. Press mixture into a bowl and refrigerate for several hours until stiff. Roll out on floured surface to about 1/4-inch thick and cut with a floured glass or round cookie cutter. Lightly brush tops of cookies with egg whites and press a nut into each. Bake on greased cookie sheets at 350F for about 15 minutes
WINTER DINNER FOR 4
chilled eggs and medley of fresh vegetables / zimne jajka i wybor swierzych jarzyn
roast duck served with red cabbage / pieczona kaczka z czerwona kapusta
mashed potatoes / puree ziemniaczane
orange butter cake / pomaranczowy placek na masle
The grand slam. Open the bidding with an antipasto of chilled eggs and medley of fresh vegetables. Use your imagination to create a different combinations each time you serve it. Pass the succulent roast duck with red cabbage. They`ll double their bid for more. However, the ace of trumps is the orange butter cake. I`ll wager your guests would like to have another piece of the "action".
CHILLED EGGS AND MEDLEY OF FRESH VEGETABLES
zimne jajka i wybor swierzych jarzyn
Arrange peeled hard-cooked egg halves and fresh, artfully cut vegetables, such as cauliflowerettes, carrot curls, cherry tomatoes, radish roses, etc. , on a crispy greens. Use your imagination to create a different medley each time. Serve with homemade mayonnaise or your favourite dreesing or deep.
ROAST DUCK WITH RED CABBAGE
pieczona kaczka z czerwona kapusta
1 young duck
salt
2 onions, peeled and quartered
2 apples, pared and quartered
3 strips bacon
1 cup water
Rinse and dry the bird and rub the inside of the cavity with salt. Stuff duck with the onions and apples. Place the bird breast side up on a rack in a roasting pan. Secure bacon strips on top to keep the duck breast moist. Add the water to the roaster, and baste the bird often. Bake at 325F 20 minutes per pound. Discard onions and apples. Mound the red cabbage onto a heated platter. Carve the duck into serving pieces, and arrange over the cabbage. Serve immediately.
CABBAGE MIXTURE:
1/4 pound bacon, sliced
1 medium-sized red cabbage
1 onion, minced
1/2 cup red wine
1/4 cup lemon juice
Brown the bacon; add to it the cabbage, onion, wine and lemon juice. Cover and simmer for 15 minutes.
ORANGE BUTTER CAKE
pomaranczowy placek na masle
1/3 cup butter
2/3 cup sugar
3 tablespoons orange rind, grated
1 1/2 cups flour, sifted
1 1/2 teaspoons baking powder
3 tablespoons orange juice
Cream the butter and sugar. Gradually beat in the remaining ingredients. Pour batter into a greased and floured 9 1/2 x 5 x 3-inch loaf pan. Bake for 40 minutes at 350F. Cool, then frost.
FROSTING:
2 cups confectioners sugar
3 tablespoons butter, softened
2 tablespoons orange juice
Cream the butter and sugar. Add the juice, a little at a time
WINTER PARTY DINNER FOR 4
winters seasonal salad / salatka zimowa
layered eggs and vegetable casserole / jajka zapiekane z jarzyna
pork steaks simmered in red wine sauce / kotlety wieprzowe duszone w czerwonym winie
vanilla cream mold / galareta z kremem waniliowym
The recipe for pork steaks simmered in red wine sauce will warm and cajole your palate. It`s the gentle simmering that fuses their delicate flavours. Accompany this royal fare with layered eggs with vegetable casserole baked to a golden perfection. Crown the meal with shimmering vanilla cream mold.
WINTERS SEASONAL SALAD
salatka zimowa
fresh spinach leaves
lettuce leaves
1 onion, sliced
radish roses
Toss together, then drizzle with the following dressing:
1/2 cup olive oil
1/4 cup vinegar
garlic salt to taste
1/4 teaspoon paprika
snipped parsley
Combine all ingredients in a bottle and shake until well blended.
LAYERED EGGS AND VEGETABLE CASSEROLE
jajka zapiekane z jarzyna
2 minced onions
1/2 pound mushrooms, sliced
3 tablespoons butter
5 hot, boiled, sliced potatoes
5 hot, hard-cooked eggs, peeled and sliced
1/2 teaspoon sweet basil
salt and pepper to taste
1/4 cup white wine
1/2 cup sour cream
1 teaspoon flour
parsley ptional)
Gently saute the onions and mushrooms in the butter. In greased casserole dish, make four layers in this order:
1 - sliced potatoes
2 - onions and mushrooms
3 - sliced eggs, covered by another
4 - layer of potatoes.
Season each layer with a dash of sweet basil, salt and pepper. Combine the wine, sour cream, and flour and spoon over the top layer of potatoes. Garnish with parsley and bake at 400F for 15 minutes.
Aside from being an indispensible additive to many dishes, basil is purported to relieve headaches and to soothe the stomah.
PORK STEAKS SIMMERED IN RED WINE SAUCE
kotlety wieprzowe duszone w czerwonym winie
4 boneless pork loin steaks
3 tablespoons vegetable oil
1 cup minced onion
1 cup mushrooms, sliced
1 tablespoon raisins
1/8 teaspoon cinnamon
1 cup red wine
Brown the steaks in ol, then remove from skillet. Saute the onion and mushrooms until golden in the drippings. Return the steaks to the pan, add the remaining ingredients, cover, and simmer for an hour or more.
VANILLA CREAM MOLD
galareta z kremem waniliowym
1 pint whipping cream
2 teaspoons vanilla extract
2/3 cup sugar
2 teaspoons cornstarch
1/3 cup milk
1/4 cup sugar
Heat the cream, vanila, and sugar to just below the boiling point./ Boiling will curdle the cream/
Stir constantly. Blend the cornstarch and milk, then stir into the cream. Dampen the inside of 1-quart mold with water, then evenly distribute the 1/4 cup sugar in it. Keep the cream hot until it begins to thicken, then pour into the sugar-lined mold. Chill overnight. Unmold. If desired serve with blueberry preserves.
WINTER BRUNCH FOR 4
apple / beet / cabbage salad / salatka z jajek , burakow i kapusty
shirred eggs / jajka zapiekane w smietanie
baked polish ham / polska szynka pieczona
cherry dumplings / pierogi wisniowe
orange glazed apples / jablka w glazurze pomaranczowej
Enjoy this leisurely brunch of winter fruits and simple dishes. The meal practically makes itself. A blender or proccesor shreds the salad in no time. The shired eggs and baked polish ham take care of themeselves in the oven. The cherry dumplings take only 15 minutes to make. Ditto for the equally appealing orange glazed apples. Rather than fussing or fuming in the kitchen, lavishly spend your time with your guests and family.
APPLE / BEET / CABBAGE SALAD
salatka z jajek , burakow i kapusty
2 cups shredded cabbage
1 cup finely sliced pickled beets
2 cups cored, chopped apples
1/3 cup vinegar
1/2 cup olive oil
outer cabbage leaves /optional/
chopped parsley /optional/
Blender or food proccesor saves time with the shredding and chopping. Combine the first 5 ingredients and toss well. If desired, serve in a chilled salad bowl which is lined with cabbage leaves. Garnish with chopped parsley.
SHIRRED EGGS
jajka zapiekane w smietanie
8 eggs
4 puts butter
4 tablespoons light cream
salt to taste
Preheat oven to 400F. Into each of 4 individual ramekin, place a pat of butter. Place ramekins in oven until butter melts. Break 2 eggs into each ramekin, add 1 tablespoon cream and salt and put to the oven. Bake about 8 minutes,/ 12 minutes if using 1 larhe casserole instead of individual dishes./ or just until egg whites are set. Serve immediately.
BAKED POLISH HAM
polska szynka pieczona
A really fine polish ham needs no sauce. Just reheat / a fully cooked ham/ and serve!
CHERRY DUMPLINGS
pierogi wisniowe
4 tablespoons bread crumbs
3 tablespoons butter
2 egg yolks
1/2 cup milk
1 cup flour
salt to taste
1/2 pound morello cherries
4 tablespoons melted butter
4 tablespoons sugar
Combine bread crumbs, butter , egg yolks and milk to form a paste. Mix in flour and salt. Shape into tiny dumplings, and insert 2 cherries into center of each. Drop into a deep pot of boiling water, and cook for about 5 minutes,or, until they rise up to the top. Drain and serve, topped with butter and sugar.
ORANGE GLAZED APPLES
jablka w glazurze pomaranczowej
4 apples
2 teaspoons grated orange rind
1/2 cup orange juice
1/2 cup honey
1 tablespoon butter
Do not peel, but core and quarter the apples. Set aside. Combine remaining ingredients and simmer for 10 minutes. Add the apples to the glaze; turn to glaze evenly. Cover , and cook for 10 minutes, or more. Serve hot.
WINTER SUPPER FOR 4
crunchy apple carrot salad / chrupiaca salatka z jablek i marchewki
cucumber in sour cream relish / ogorki w przyprawie z kwasnej smietany
cabbage roll-ups / golabki
eggplant crisps / kruchy placek z baklazanow
cream puff pie / placek z kwasnej smietany i zoltek pod piana z bialek
Here`s a popular polish treat that should be an instant hit with yoour crowd. Try cabbage roll-ups, a zesty creation of meat filling, wrapped in cabbage leaves, then baked in a tomato sauce. Add some crisp condiments and accompaniments, such as crunchy apple carrot salad, and cucumbers in sour cream relish. Munch on some eggplant crisps, then condume the feathery cream puff pie for the climax of a memorable feast.
CRUNCHY APPLE CARROT SALAD
chrupiaca salatka z jablek i marchewki
4 carrots, peeled and grated
2 apples, cored and chopped
1/2 cup sour cream
1 tablespoon horseradish
salt to taste
1 tablespoon sugar
1 tablespoon lemon juice
Combine all ingredients, being sure to coat the apples thoroughly to avoid discoloration. Serve immediately. Garnish with carrot curls, if desired.
CUCUMBER IN SOUR CREAM RELISH
ogorki w przyprawie z kwasnej smietany
salt
2 cucumbers, peeled and sliced very thin
1 teaspoon minced fesh dill
2/3 cup sour cream
1 tablespoon vinegar
Salt cucumber slices and allow to drain for 45 minutes. Mix all ingredients and serve.
CABBAGE ROLL-UPS
golabki
1 pound ground pork
1 pound ground beef
1 onion, minced
1/2 cup butter
2 cups cooked rice
1 tablespoon chopped fresh dill
salt and pepper to taste
10 cabbage leaves
1 large can spaghetti sauce
Saute meats and onion in butter; blend in the rice and seasonings. Boil 10 large cabbage leaves / 1 or 2 at a time / for 1 minute. Drain, then place some of the meat mixture in the center of each leaf. Fold edges over and place open side down in a greased casserole dish. Pour sauce over all and bake at 350F to 40 minutes.
EGGPLANT CRISPS
kruchy placek z baklazanow
1 eggplant / about 1 pound / , peeled
3/4 cup flour
salt and pepper to taste
2 tablespoons milk
2 eggs, beaten
1 cup dry bread crumbs
1 cup oil, or as needed
Slice eggplant lengthwise into 4/4-inch pieces. Cover eggplant strips with cold water and allow to set for 30 minutes. Drain. Mix the flour, salt and pepper. In another bowl beat the milk into the eggs. Dredge eggplant strips in the seasoned flour, dip in the egg mixture, roll in the bread crumbs, then fry in the oil until crisp and golden.
CREAM PUFF PIE
placek z kwasnej smietany i zoltek pod piana z bialek
PASTRY:
2 cups sifted flour
2 teaspoons sugar
1 teaspoon salt
1 cup shortening
4 to 5 tablespoons ice water
Sift the first 3 ingredients together. Cut the shortening into the flour until the mixture looks like rice kernels. Sprinkle water over all and toss with a fork until mixture is evenly dampened. Press into a ball, then roll out on a floured surface.
FILLING :
5 egg yolks
1/3 cup sugar
2 tablespoons sugar
2 tablespoons grated lemon rind
1 cup sour cream
1/4 cup flour
5 egg whites
Beat egg yolks and sugar together. Blend in everything else except the egg whites. Whip the egg whites until stiff, then fold into the egg-ylk mixture. Line a 9-inch pie pan with the pastry. Spoon filling mixture into unbaked piecrust, then cover with the top /unbaked/ crust. Pinch edges together. Bake in 350F oven for 30 to 40 minutes. Sprinkle with extra sugar, if desired.
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