POLISH SALADS , PART II

BEETS

Bright unblemished colour, firm smooth flesh and crisp green tops are indications of optimum freshness.

BEET SLAW

4 cups shredded cabbage

2 apples, cored and chopped

2 tbsp lemon juice

1/2 cup sour cream

1/2 cup raw beets, grated

Toss cabbage, apples, lemon juice and sour cream. turn out in a salad bowl. Mound the grated beets in the center. Serves 4-6.

SIMPLE BEET SALAD

Grate tender, young beets. Mix with minced onion, oil and vinegar. Spoon into lettuce cups and dust with nutmeg for a simple, colourful salad.

PICKLED BEETS

 4 medium beets

1/3 tsp caraway seeds

salt to taste

1 tsp horseradish

2 tbsp  sugar

1/3 cup vinegar

4 tbsp water, or to cover

Cook beets until tender; peel and slice. Combine ingredients in a covered container, making sure beets are covered with the liquid. Allow to marinate several hours in the refrigerator. Serves 4.

BROCCOLI

Broccoli is freshest when its heads have compact green buds and firm stalks. Yellowing or flowering heads signal old, flavourless broccoli.

MARINATED BROCCOLI

 1 bunch broccoli

1/2 cup oil

1/4 cup vinegar

1/2 tsp mustard seed

salt to taste

1 clove garlic, minced

coarsely cracked black peppercorns

2 hard-boiled eggs, sliced

Wash and trim broccoli; chop into bite-sized pieces.  Combine all ingredients except the eggs in a large bowl. Cover and allow to marinate in refrigerator for two hours, stirring occasionally. serve with egg slices. Serves 6-8.

CABBAGE

Look for compact heads with firm, crisp outer leaves. Chp cabbage just before serving for optimum freshness and flavour.

CABBAGE AND SWEET PICKLE SALAD

2 cups cabbage, shredded

1/2 cup green pepper, chopped

1/4 cup sweet pickle, minced

1 tbsp onion, minced

salt to taste

1/4 cup mayonnaise

Combine ingredients. Serve in lettuce cups. Serves 4.

RED CABBAGE SALAD

1/2 lb   red cabbage, grated

1 medium apple, cored and grated

salt to taste

1/2 tsp  prepared horseradish

1 tbsp vinegar

1-2 tbsp oil

parsley springs

2 hard-boiled eggs

Toss all ingredients except the parsley and eggs until well blended. Peel and cut eggs into wedges. Garnish the cabbage with fresh parsley and egg wedges. Serves 4.

SAUERKRAUT SALAD

1 lb sauerkraut, drained

1 apple, cored, peeled and shredded

1/4c  oil

1 tbsp lemon juice

1 tbsp  sugar

Mix ingredients, chill and serve with rye bread. Serves 4.

CARROTS

High in carotene and vitamin A, these nutritious vegetables require only scraping or light paring before use. Try raw grated carrots in the following:

* combine with cooked peas, hard-boiled egg and radish slices. Serve on chicory

* Mix with chopped turnip and sliced radishes.

Serve on lettuce with soour cream and dill dressing.

* Toss with chopped green peppers, celery and Russian dressing. Serve on romaine.

CARROT AND APPLE SALAD

2 cups carrots, shredded

2 cups apples, shredded

2 tbsp lemon juice

1 tsp lemon rind slivered

salt to taste

1 tbsp sugar

Combine ingredients, tossing lightly. Arrange on fresh greens. Serves 4.

CARROT AND WALNUT SALAD

 2 cups carrots, grated

1 cup walnuts, chopped

1 cup celery, chopped

1 tbsp onion, minced

1 tbsp parsley, minced

1/2 cup mayonnaise

curly endive

Mix the first six ingredients thoroughly; chill. Spoon into a bowl of curly endive. Serves 6.


CAULIFLOWER

The freshest cauliflower has compact heads and is snowy to creamy white in colour. Avoid any that are beginning to flower or are tinged with brown.

CAULIFLOWER SALAD

3 cups cauliflowerets
1/3 cup sweet red pepper, finely chopped
1 tbsp onion , minced
2 tbsp vinegar
2 tbsp oil
1/2 tsp sugar
salt to taste

Simmer flowerets in salted water until tender / crisp, about 8-10 minutes. Drain and mix with remaining ingredients. chill and serve with fresh greens. Serves 4.


CELERY ROOTS


CELERY ROOT SALAD    I

3 cups celery root, grated
2 tbsp onion, minced
1 tbsp lemon juice
1/4 cup mayonnaise

Toss ingredients until lightly coated. Arrange on fresh greens. Serves  3-4.


CELERY ROOT SALAD     II

3 cups cooked celery root, thinly sliced
2 tbsp onion minced
salt, pepper to taste
2-3 tbsp oil
2-3 tbsp vinegar
1 tbsp dill chopped

Toss ingredients until lightly coated. Arrange on bib lettuce. serves  3-4.


CUCUMBERS

Purchase firm, small cucumbers for optimum flavour and crispness. Larger cukes are often seedy and soft.


SLICED CUCUMBER SALAD

2 medium cucumbers, scored and sliced
1/2 cup sour cream
salt to taste
1 tsp lemon juice
1 tsp fresh dill

Allow sliced cucumbers to drain for an hour on towel papper. Combine all ingredients and chill. Serves 4.
Note : For a lighter salad, replace the sour cream with 3 tbsp oil and 2 tbsp vinegar.


CUCUMBER AND TOMATO SALAD

2 large cucumbers
4 ripe tomatoes
1/4 cup sour cream
salt, pepper to taste

Peel the cucumbers and slice thinly. Slice tomatoes. Place a dollop of sour cream at the center of four salad plates. Arrange the cucumber and tomato slices so they overlap. Season and serve. Serves 4.


GREEN BEANS


GREEN BEAN SALAD

3 cups green beans
1/4 cup onion, minced
1/4 cup sweet red pepper, finely chopped
2 tbsp vinegar
2 tbsp oil
1 tsp celery seed
1 tsp sugar

Cut green beans into 1-inch pieces and cook in salted water until tender/crisp. Drain beans and mix with remaining ingredients. Chill and serve. serves 4.


KOHLRABI

A popular vegetable in Poland, kohlrabi`s edible portion is a bulb that is produced on a stem above the ground. Young kohlrabi are similar in taste to turnips. Just wash, peel, cut into strips, toss with your favourite dressing and serve on mixed greens.

KOHLRABI SALAD

3 cups young kohlrabi, peeled and grated
1/2 cup mayonnaise
1 tsp sugar

Combine ingredients and serve in scooped-out tomatoes on fresh endive. Serves 4.


POTATOES

Smooth-skinned, unblemished, firm potatoes are the freshest. To keep, store at cool temperature in a dark place to prevent discoloration.


POTATO SALAD WITH SCALLIONS

1 dozen new potatoes, cooked, chilled and sliced
1 cup celery
1/2 cup scallions, sliced
salt, pepper to taste
1 tbsp parsley, snipped
1/2 tsp paprika
1 tsp sugar
1/2 tsp mustard
1 cup mayonnaise
1/2 cup sour cream
3 hard-boiled eggs, sliced

Place potatoes, celery and scallions in a large bowl, season with salt, pepper and parsley. Combine paprika, sugar, mustard and vegetables. Gently toss; allow flavours to blend for one hour. Combine mayonnaise and sour cream. Carefully stir into salad. Garnish with egg slices and sprinkle with paprika. Serves 4-6.


RADISHES

Whether white, red or black, round or tapered, nothing perks up salads like radishes.


RADISH SALAD

1/2 lb radishes, grated
1 small onion, sliced
1 tbsp vinegar
1 tbsp oil
1/2 tsp sugar
salt to taste

Combine all ingredients except onion slices. Line four plates with fresh lettuce. Top each with a scoop of radish salad, then garnish with thin onion slices. Serves 4.


SLICED RADISH SALAD

1/2 lb radishes , sliced
1 tbsp chives snipped
1 tsp dill , chopped
1/4 c  sour cream
salt to taste
dill springs

Lightly toss all ingredients but the dill springs. Serve on fresh greens and garnish with dill. Serves 4.


MEAT SALADS

MARINATED BEEF SALAD

1 lb  leftover beef, cubed
1/3 cup beef broth
1 tbsp vinegar
salt, pepper to taste
1/3 cup onion, chopped
2 tbsp oil
2 hard-boiled eggs, chopped

Combine beef , broth, vinegar, salt, pepper and onion;  refrigerate and allow to marinate 2-3 hours. Drain, then mix with oil. Serve over lettuce and garnish with chopped egg. Serves 4.

VODKA

A man of working classes who wants to celebrate payday will drink vodka straight up. It is also the accompaniment to the finest of caviars. Poland has never experienced prohibition - alcohol has never become a moral issue. There are unlimited methods for flavouring vodka, all easy and imaginative. Try one or more of the following.

ICED COFFEE POLISH STYLE

kawa mrozona po polsku

1/2 cup sugar

5 cups chilled, strong coffee

1 cup vanilla ice cream

1/2 cup vodka

2 cups whipped heavy cream

Blend sugar with coffee and refrigerate for several hours. Distribute ice cream equally among 4 glasses. Splash with vodka, add the sweetened coffee and top with the whipped cream. Serves 4.

ICED COFFEE WITH VODKA

kawa mrozona z wodka

5 cups chilled strong coffee

1/2 cup sugar or honey

1/2 cup vodka

Combine ingredients and chill to blend. Serve over crushed ice. Serves 4

SUMMER PUNCH

poncz letni

3 oranges, peeled and mashed

3 cups sugar

1 sliced orange

1 quart white wine

juice of 1 lemon

1 cup vodka

2 cups water or

2 cups seltzer (club soda)

Marinate crushed oranges and sugar overnight. Combine with the other ingredients and serve in tall glasses. Serves 4.

CUCUMBER PUNCH

poncz ogorkowy

4 cucumbers

4 lemons

2 cups sugar

1 fifth saulternes ( or other white wine)

1 fifth vodka

10 egg whites

Puree the cucumber if you own a blender; or, pare, grate and press through a sieve. Blend well with all the other ingredients except the egg whites. Beat the whites until they form peaks, then fold into cucumber mixture. Serve in iced glasses on a hot afternoon.

WHITE WINE PUNCH

poncz na bialym winie

juice of 2 lemons

grated rinds of 2 lemons

juice of 3 oranges

1 cup water

3 cups sugar

1 quart white wine

1 cup vodka

Combine the first 6 ingredients and bring to a boil. Add the wine and vodka. Mix well and serve to punch  cups, warm, on a wintry evening

CHOCOLATE LIQUEUR

likier czekoladowy

6 egg yolks

1 cup sugar

3 ounces baking chocolate

4 tablespoons light cream

2 cups vodka

1/2 cup whipping cream, whipped

Combine yolks and sugar. Whip until frothy. Heat the chocolate and light cream in the top of a double deck pot until melted, then combine with the egg mixture and the vodka. Pour into glasses and top with the whipped cream. Excellent after dinner.

HONEY VODKA

miodowka

2 cups sugar

1/2 cup boiled water

2 cups boiled water

1 cinnamon stick

10 whole cloves

2 teaspoons whole allspice berries or

1 teaspoon ground allspice

1 tablespoon anise seeds

2 cups honey

2 cups vodka

Combine sugar and 1/2 cup water over medium heat, stirring constantly until carmelized. Slowly add the remaining 2 cups of water and spices. Heat for 10 minutes, then strain through cheesecloth. Stir in honey, bring just to boil, then remove from heat. Combine honey mixture with vodka, stirring constantly, and serve hot.

NEW YEAR`S EVE PUNCH

poncz noworoczny

5 oranges (the juice and strips of rind)

5 lemons (the juice and strips of rind)

1 pound sugar

1 fifth sauternes (or other white wine)

1  fifth vodka

Juice the oranges and lemons. Slice the rinds into segments and remove membranes. Combine all ingredients and heat through, but do not boil. Remove rinds and serve immediately.

HONEY PUNCH

poncz miodowy

3 egg yolks

1 cup honey

juice of 2 lemons

6 slices lemon rind

2 cups hot, strong tea

1 cup vodka

Combine egg yolks with the honey. Gradually stir in the strong tea, juice and lemon rind. At the last minute add the vodka. Serve immediately. ( terrific in combatting a cold or the flu)

At Easter the dinner table is decorated with bottles of vodka and liqueurs that are flavoured at home and tinted in colours of gold, green and red. Egg liqueur is favourite flavour at this time of year.

EGG LIQUEUR

likier jajeczny

2 cups sugar

6 egg yolks

1 cup scalded milk

1 teaspoon vanilla extract

2 cups vodka

1/2 cup cognac

Combine sugar and eggs. Whip until frothy. Add other ingredients and beat thoroughly. Allow flavours to blend for 2 days in the refrigerator. Tint with food colour if desired. Serve chilled and well shaken.

HOT MEAD WITH VODKA

krupnik

2 cups honey

1 cup water

7 whole cloves

12 cinnamon sticks

1/2 teaspoon nutmeg

1/2 vanilla bean or

2 teaspoons vanilla extract

2 strips lemon rind

1 fifth vodka

Combine and heat the honey and water. Slip all spices into a cheesecloth sack and add to the honey mixture. Bring to boil, then remove from heat and allow flavours to blend for an hour or more. Remove spice sack. Heat again-do not boil-and mix well with the vodka. Serve each cup with a cinnamon stick for a stirrer.

Note :  This mead mixture may be made ahead of time, then warmed up just before serving. This is a timehonored hot beverage that is still a favourite on a cold day.

LEMON AND MILK VODKA

cytrynowka z mlekiem

1 whole lemon, halved and seeds removed

1 vanilla bean, slice lengthwise

1 quart milk

1 cup sugar

2 cups vodka

Place lemon and vanilla bean halves in a sterilized 2 quart jar. Scald milk, then dissolve the sugar in the hot milk. Cool, add to the lemon/ vanilla mixture. Finally add the vodka. Cork and place the bottle in the fridge for 2 to 3 days. At that time, filter the mixture through cheesecloth and pour into another clean bottle. Seal. Serve chilled.

VANILLA VODKA

waniliowka

3 vanilla beans

1 cup vodka

1 quart water, boiled

3 pounds sugar

1 quart vodka

Slice vanilla beans and combine with one cup vodka. Pour into a sterilized bottle, seal and store in a dark, cool place for 10 days. At that time, boil the water and sugar to form a syrup. Cool slightly, then combine with the vanilla mixture and the remaining quart of vodka. Strain, then pour into other sterilized bottles. Seal, and age for several months.

ANGELICA VODKA

angelika

1/4 cup angelica seeds

1/2 tablespoon fennel seeds

1/2 tablespoon coriander seeds

1/2 tablespoon anise seeds

1 quart vodka

2 cups boiled water

2 cups sugar

Crush seeds and spices with a rolling pin. Combine with vodka in a sterilized jar or bottle, seal and let flavours blend for a week in a cool place. At that time, boil the water and sugar to form a syrup. Strain the vodka mixture through cheesecloth and slowly combine with the syrup. Pour into sterilized bottles, seal and store for 6 weeks to age.

HERB VODKA

ziolowka

1/2 quart water, boiled

1 pound sugar

1/3 cup lemon juice

1/4 cup thinly sliced lemon peels

1 tablespoon angelica root

1 tablespoon coriander

pinch anise seeds

1/2 quart vodka

Combine all ingredients except vodka and bring to a boil. Cool, add vodka, pour into sterilized bottle and seal. After a month of setting in a dark place, filter the brew through cheesecloth, and pour into another clean bottle and cap.

CARAWAY SEED VODKA

kminkowka

1/2 cup boiled, chilled water

4 cups vodka

4 tablespoons caraway seeds

3  1/2 cups water, boiled

1 cup sugar

Combine the first 3 ingredients in sterilized bottle; cork it and let set for 4 days. Combine water and sugar and heat until syrupy. Filter the caraway-vodka mixture through cheesecloth, add to the hot syrup, and pour into another clean bottle. Cap it. Chill and serve. Keep refrigerated.

Caraway seeds are reputed to aid in the digestion of starchy food such as potatoes or cabbage. Possibly its delightful flavour isn`t the only reason caraway is such a popular ingredient in Polish recipes.

VODKA WITH ORANGE

wodka pomaranczowa

1  fifth vodka

orange rind, cut into slivers, membrane removed

1 teaspoon sugar

Combine ingredients; allow to blend for 3 days in a fridge. Remove rind and serve chilled. Straining through a cheesecloth creates the most clear beverage.

TANGERINE VODKA

mandarynkowa wodka

4 tangerines

1 quart vodka

4 cups water

4 cups sugar

Peel tangerines, removing white membrane. Slice peelings into slim strips. Squeeze out the juice; discard seeds and pulp. Combine juice; peelings,and vodka.Pour into a sterilized bottle; seal, and let flavours blend overnight. Boil the water and sugar to form a syrup, cool slightly, then combine slowly with the vodka mixture. Strain and pour into sterilized bottles, seal, and store for several months in a dark, cool place to age.

VODKA WITH LEMON

cytrynowka

Put the peelings of 1 lemon ( white membranes removed) into a pint of vodka. Remove the peelings after 5 hours.

or

1 fifth vodka

lemon rind,cut into thin slivers, membrane removed

1 teaspoon sugar

Combine ingredients; allow to blend in a fridge for 3 days. Remove rind and serve chilled.

VODKA WITH PRUNES

sliwowica

2 cups chopped, pitted prunes

1 cup boiling water

1 fifth vodka

Combine the prunes and boiling water in a sterilized jar. Add the vodka, seal, allow to blend for 2 months in a cool place. Turn the bottle every other day. At the end of 2 months, strain, and serve chilled.

EASY TEA FLAVOURED VODKA
lekka wodka herbaciana

Place a pint of vodka and an ordinary tea bag in a large-mouthed vessel. After 2 or 3 hours remove tea bag.


FAST CHERRY VODKA
lekka wisniowka

Combine 1 cup of cherries (halved and pitted) with a pint of vodka for 3 to 4 hours. Strain through cheesecloth and serve.


QUICK CHERRY PIT VODKA
wodka z pestek czeresniowych


Crush  1/4 cup cherry stones and combine with a pint of vodka. Allow flavours to blend overnight before straining through cheesecloth.


WILD STRAWBERRY CORDIAL
likier poziomkowy

2  1/2 pounds cleaned, stemmed strawberries
1 quart vodka
2 cups sugar

combine strawberries and vodka in a large, sterilized container. Seal and set in a dark, cool place for a week. At that time, pour the strawberry-flavoured vodka into sterilized bottles, and seal. To the remaining strawberries, add the sugar. Mix well then seal and place the vodkka bottles and the berry-mix container in a cool, dark place for a month.
After a month has elapsed, combine the berry mixture with the vodka, strain, and pour into fresh, sterilized bottles. Seal and allow to age for several months in a cool, dark place. It`s worth the wait.
Fresh raspberries may be substituted for the strawberries, in which case, the Polish name would be LIKIER MALINOWY. A substitution of peaches  ( 2  1/2 pounds peeled, sliced and pitted) would be LIKIER BRZOSKWINIOWY. Pitted Apricot Cordial, using 2  1/2 pounds of peeled, sliced and pitted apricots, would be called, LIKIER Z DRELOWANYCH MORELI.


BUFFALO-GRASS VODKA
zubrowka

Place several blades of the buffalo grass into a pint of vodka. After 6 hours remove the grass.


ANISE FLAVOURED VODKA
anyzowka


Combine 1 pint vodka with 1/2 teaspoon anise seeds. Allow flavours to blend for about 3 hours, then strain through cheesecloth.


PEPPERY VODKA
pieprzowka

To a pint of vodka add 1 tablespoon whole peppercorns. after 2 or 3 hours through cheesecloth.

 

POLISH WINTER MENUS

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.

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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.

POLISH AUTUMS MENUS

There`s vicarious thrill that accompanies Autumn , as if one on borrowed time before cold and snow  approach. The invigorating, brisk mornings are warmed only by the golden clolours of the leaves. Nature dons her most majestic plumage as she prepares to abdicate her sovereignty to King Boreas in a blaze of glory. When the autumnal winds finally become blustery, we gladly huddle around a steaming tureen of pungent soup or stew. Or, we exalt in the harvest bounty, gifts from the orchard and vineyard.

We band together against the fury of Winter`s wrath in the security of warm kitchen, reassured by an amply stocked pantry. We find solace in our cupboards that are brimming with preserves and homemade canned goods prepared during sunny bygone days. We`re safe within the fortress of our health.

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AUTUMN DINNER FOR 8

green pepper and cauliflower toss / salatka z papryki i kalafiora

eggs "in the shell" / jaja faszerowane

savory wild goose / smaczna ges dzika

fresh peas with tiny onion rings / groszek z pierscieniami drobnej cebuli

rice pudding garnished with sour cream topping / budyn z ryzu z bita smietana

Eggs "in the shell" is an ingenious method of serving diced, jazzed-up hard-cooked eggs in their own shells. They set the stage for savory wild goose, an autumnal delicacy, accompanied by the fresh peas with tiny onion rings. Top off the meal with rice pudding (topped by untraditional whipped sour cream).

GREEN PEPPER AND CAULIFLOWER TOSS

salatka z papryki i kalafioru

1 small green pepper, chopped

1 small head of cauliflower, broken into flowerets

1 stalk celery, chopped

1/2 cup olive oil

juice of 1 lemon

salt and pepper to taste

lettuce leaves

dash paprika

Combine all ingredients without the lettuce leaves and paprika. Toss well, then arrange on the greens. Sprinkle with paprika.

EGGS "IN THE SHELL"

jajka faszerowane

8 hard-cooked eggs, shells intact

4 tablespoons (1/2 stick) butter, softened

salt and pepper to taste

1 tablespoon fresh dill, chopped

1/2 cup grated cheese

paprika

Slice the eggs lengthwise with a sharp knife. Scoop out eggs and chop finely. (Save the shells). Combine the eggs with all the ingredients except for the paprika. Restuff the shells with the mixture. Sprinkle with the paprika and place under the grill until tops are browned. Serves 8.

SAVORY WILD GOOSE

smaczna ges dzika

1 goose ( 6 to 8 pounds)

salt

paprika

goose giblets, chopped

2 stalks celery, sliced

2 carrots, peeled and sliced

2 cups beef broth

1 onnion, finely chopped

1/4 cup goose fat (skimmed from drippings in roasting pan)

1/4 cup flour

1/2 teaspoon marjoram

1/2 teaspoon thyme

1 cup sour cream

1/2 pound fresh mushrooms, sliced

Wash goose thoroughly. Salt and sprinkle with paprika. Place on the rack in shallow pan. Roast, uncovered at 350F for 1  1/2 hours.

During this time, simmer the giblets, celery and carrots in the beef broth. Then saute the onion in the skimmed goose fat. Blend in the flour to make a roux, then gradually stir in the giblet broth, giblets, vegetables and spices. Slowly add the sour cream to the gravy mixture, stirring constantly to avoid curdling.

Remove goose from oven. Pour the gravy into a clean roasting pan with a lid. Place goose on top of gravy and sprinkle mushroom slices over gravy. Put back to oven, cover, and continue baking for another 2 hours. (This combination of roasting and braising the goose less fatty and ensures that it will be tender.)

FRESH PEAS WITH TINY ONION RINGS

groszek z pierscieniami drobnej cebuli

2 very small onions, thinly sliced

1/4 pound butter

2  10-oz packet frozen peas

1/2 teaspoon dill

Saute the onion slices in the butter. Cook the peas according to the directions on the packet. Combine the peas with the onion/butter mixture, then garnish with the dill.

RICE PUDDING GARNISHED WITH SOUR CREAM TOPPING

budyn z ryzu z bita smietana

4 cups cooked rice

1/2 cup sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup seedless raisins

4 tablespoons butter

4 cups milk

1 teaspoon vanilla extract

Combine all ingredients in a baking dish. Bake at 350F for 30 minutes. Stir, then continue baking another 20 minutes, or until creamy and thick. Serve warm or chilled with this sour cream topping:

1 cup sour cream

1 teaspoon vanilla extrac

1/3 cup sugar

Whip the cream until it peaks. Gradually whip in the vanilla and sugar. Mound the pudding (warm or chilled) in fancy bowls, and garnish with the sour cream topping.


AUTMN BRUNCH FOR 4

september salad / salatka wrzesniowa
polish sausage simmered in wine / polska kielbasa grzana w winie
scrambled eggs sprinkled with chives / jajecznica ze szczypiorkiem
grilled tomatoes / pieczone pomidory
potato croquettes / knedle z kartofli duszonych i maki
apple raisin cake / placek z jablkami i rodzynkami


Enjoy the fruits of Autumn with September Salad, an intriguing medley of peaches, apples, tomatoes and cucumbers served on a bed of greens. Savor the Polish sausage which is simmered in red wine to bring out its flavours, and the subtle seasoning of chives to complement the eggs. Welcome the gifts of orchard by baking this hearty and moist apple raisin cake.

SEPTEMBER SALAD
salatka wrzesniowa

2 peaches, pitted, peeled and sectioned
2 apples, cored and sliced
1 tablespoon lemon juice
2 tomatoes, quartered
1 cucumber, sliced
2 tablespoons olive oil
salt to taste
salad greens

Toss the peaches and apples in the lemon juice to prevent discoloration. Gently combine all the ingredients and arrange on the salad greens.


POLISH SAUSAGE SIMMERED IN WINE
polska kielbasa grzana w winie

1 pound sausage
1 large onion, sliced
2 cups dry red wine ( or enough to cover sausage)

Simmer the sausage and onion in the wine over a low flame, covered, for 30 minutes. Lift from the wine, and slice on the bias about 1-inch thick. Arrange on a warmed platter.




SCRAMBLED EGGS SPRINKLED WITH CHIVES
jajecznica ze szczypiorkiem

8 eggs
1/4 cup light vream (or half-and-half)
1/4 cup butter
salt to taste
2 tablespoons minced fresh chives

Beat the eggs and cream together with a fork. Meanwhile , melt the butter slowly in a skillet-do not allow butter to brown. Pour egg mixture into the butter and stir until it sets. Turn onto warmed platter. Salt, if desired, and sprinkle with chives.



GRILLED TOMATOES
pieczone pomidory

2 tomatoes
4 pats butter
1 tablespoon marjoram

Cut off ends of tomatoes and slice in halves. Place a pat of butter on top of each half, sprinkle with marjoram, and bake at 350F for 10 minutes.


POTATO CROQUETTES
knedle z karofli duszonych i maki

2 cups leftover mashed potatoes
2 eggs
1/2 cup flour
1/8 teaspoon nutmeg
1 egg, beaten
1/2 cup bread crumbs
4 tablespoons butter or enough fat for deep-frying


Combine the first 4 ingredients. Roll mixture into a long rope. Cut into 3-inch links. Dip the links into the egg, then the bread crumbs. Fry in the butter or deep-fry in the fat until golden brown.


APPLE RAISIN CAKE
placek z jablkami i rodzynkami

1  1/2 cups sugar
1/2 pound (2sticks) butter, softened
4 eggs
1  3/4 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon bakking soda
2/3 cup raisins
2/3 cup chopped walnuts
3 large apples, pared, cored and sliced

Cream the sugar and butter. Beat in the eggs, one at a time. Sift in the flour and spices into butter. Gradually add the remaining ingredients. Turn into a buttered and flour-dusted loaf pan and bake for 1 hour at 325F, or until done. If desired, sprinkle with confectioners sugar just before serving.



AUTUMN SUPPER FOR 4

raw spinach and pickled egg salad / salatka ze szpinaku z peklowanymi jajkami
hunters stew / bigos
rye bread with sweet butter / zytni chleb, na slodkim masle
ice cream /lody
almond  butter cookies / ciastka migdalowe na masle


Begin the meal with a delectably colourful raw spinach and pickled egg salad, then really dig into the hunters stew, a robust dish that satisfies the biggest appetite on a chilly day. Devour this with an unusual round rye bread spread with sweet butter. Then finish up with homemade ice cream and almonds butter cookies.


RAW SPINACH AND PICKLED EGG SALAD
salatka ze szpinaku i peklowanych jajek

1/3 pound fresh spinach
1 small onion, sliced into rings
1/4 cup fresh lemon juice
1/4 cup olive oil
salt and pepper to taste
4 pickled eggs, sliced


Wash the spinach, drain and break into bite-sized pieces. Lightly toss with the onion rings. Combine the lemon juice, oil, salt and pepper and shake to mix. Set aside until just before serving. Garnish the salad with the pickled eggs. Dizzle the entire salad with the dressing and serve.

PICKLED EGGS
peklowane jaja

2 cups beet juice
1/4 cup sugar
1/4 cup vinegar
4 eggs, hard-cooked

Combine the beet juice, sugar and vinegar and stir until dissolved and blended. Place peeled eggs in a mixture, being sure the eggs are entirely covered with the juices. Allo to marinate overnight.



HUNTERS STEW
bigos

Hunters stew is an excellent recipe for using up leftovers. Each time you make this dish it should turn out different. Almost any combination of meats and vegetables is acceptable. It is one of Polands most popular dishes.


2 cups sauerkraut, rinsed
1/2 pound polish sausage, cut into bite-sized slices
1 ppound any leftover meat, preferably pork or beef
1 cup bouillon or water
1/2 cup red wine
1/2 pound cabbage, sliced and cooked
1/4 pound bacon, diced
1/2 pound fresh mushrooms
2 small onions, chopped
2 tablespoons flour
2 tablespoons red wine
2 tablespoons tomato paste
sat to taste
6 peppercorns
1/2 cup red wine


Combine the first 5 ingredients, bring to boil, then lower the heat and simmer for 2 hours. Add the cooked cabbage. Saute the bacon, mushrooms and chopped onions. Stir in the flour, 2 tablespoons wine, tomato paste and seasonings. Combine this mixture with the meat and liquid mixture. Remove from heat and refrigerate overnight to allow the flavours to meld. To serve, reheat on top of the stove or in the oven ( 1 to 1  1/2 hours at 350F). Stir in the remaining 1/2 cup red wine just before serving.

RYE BREAD
zytni chleb

2 cups buttermilk
1/2 teaspoon soda
1/4 cup butter
salt to taste
1 teaspoon fennel seeds
1 tablespoon caraway seeds
2/3 cup molasses
1/3 cup water
1 packet active dry yeast or
1 cake compressed yeast
3 cups all-purpose flour, sifted
3 cups rye flour
1/4 cup melted butter
1 teaspoon caraway seeds


Combine the buttermilk and soda. Heat the next 6 ingredients in a soucepan. Bring to boil, then imediately remove from heat and allow to cool to lukewarm. Dissolve the yeast in this lukewarm mixture. Pour the buttermilk into the yeast mixture and gradually sift the flours into this, mixing thoroughly all the time. Place on lightly floured board and knead until smooth. Put dough in a greased bowl and allow to rise until double in bulk in a warm place (about 2 hours). Punch down, knead again, and separate into 2 balls. Place these on a lightly greased cookie sheet, brush with the melted butter, sprinkle with caraway seeds and allow rise again until doubled. Preheat oven to 350F and bake for about  45 minutes, or until crust is lightly browned and crisp. Drizzle with butter again when removed from oven.


VANILLA ICE CREAM
lody waniliowe

4 cups milk
1/3 cup flour
1  1/2 cups honey
6 eggs, lightly beaten
1 to  1  1/2 tablespoons vanilla extract
4  1/2 cups heavy cream, whipped until it peaks


Using a double deck pot, scald the milk, then dissolve the flour in it. Simmer until mixture thickens, stirring constantly. Gradually stir in the honey, then the eggs, again constantly stirring. Allow mixture to cool before adding the vanilla and stiffly whipped cream. Freeze overnight, or until firm.


ALMOND BUTTER COOKIES
ciastka migdalowe na masle

1/2 pound (2 sticks) butter, softened
2 cups flour
1/2 cup confectioners sugar
1/2 cup blanched and ground almonds

Thoroughly combine the butter and flour. Sift in the sugar and blend well. Add the almonds last and mix. Roll dough out thin and cut into shapes. Place on greased cookie sheet. Bake at 400F for about 10 minutes, or until golden. Remove cookies immediately and allo to cool on a rack.


AUTUMN LUNCH FOR 4

eggs baked in sea shells / jajka pieczone w muszelkach morskich
hot beet and rippe apple relish / buraczki z jablkami na goraco
pork ribs and cabbage / zeberka wieprzowe z kapusta
potatoes with bacon bits / ziemniaki z boczkiem
chocolate Mazurek / Mazurek czekoladowy


As the days begin to get blustery, it1s shootning to be in an oven-warmed kitchen. The air is laden with the rich aromas of delicious stews bubbling in pots or of  confectionery marvels rising and browning in ovens. The juicy pork ribs and cabbage is a cheery delight, especially when embellished by the hot beet and ripe apple relish. The eggs baked in a sea shells only sound and look exotic - they`re really a snap to make. Drink in this homey atmosphere and linger over the meal with a wedge of rich chocolate Mazurek (layer cake).

EGGS BAKED IN SEA SHELLS
jajka pieczone w muszelkach morskich

4 clean scallop shells (or ramekins)
4 pats of butter
4 eggs
salt to taste
1/4 cup grated cheddar cheese
1/4 cup buttered bread crumbs

Dot the center of each shell with the butter pat. Place in a 400F oven until butter melts. Meanwhile combine the salt, cheese and bread crumbs. Remove shells from the oven, break an egg into each shell, then sprinkle the cheese/breadcrumbs over the egg. Place in oven and bake until eggs are set ( 5 to 8 minute.).

HOT BEET AND RIPE APPLE RELISH
buraczki z jablkami na goraco

1  1-lb can beets
2 apples, cored, peeled , sliced
2 tablespoons lemon juice
1 tablespoon sugar
salt to taste
1/2 cup sour cream
1 tablespoon flour

Combine first 5 ingredients in a blender and puree. Pour into a saucepan and heat gently. A few minutes before serving combine the sour cream and flour, then stir into the beet mixture. Mix and heat through. Do not boil.


PORK RIBS AND CABBAGE
zeberka wieprzowe z kapusta

3 to 4 pounds ribs; pork spareribs or baby ribs
1/4 cup bacon drippings
6 peppercorns
salt to taste
1  1/2 cups beef broth
1/4 cup cider vinegar
1 carrot, diced
2 onions, chopped
1/4 teaspoon caraway seeds
1 bay leaf
1 small head savoy cabbage, quartered

Brown the ribs in the bacon drippings. Season and combine with all the ingredients apart from the cabbage. Simmer for 1  1/2 hours, adding more broth if necessary (keep meat covered). Add the cabbage quarters and continue cooking for another 30 minutes, or until cabbage is tender. Cut into serving pieces and arrange on heated platter with the cabbage.


POTATOES WITH BACON BITS
ziemniaki z boczkiem

4 medium-sized potatoes, peeled
salt to taste
4 bacon strips, or
4 teaspoons prepared bacon bits
1 tablespoon minced onion
1 teaspoon snipped parsley

Cut potatoes into bite-sized pieces. Cook in salted water until tender. If using bacon strips, cut into pieces and saute until crisp. Drain potatoes and combine with the cooked bacon and drippings or bacon bits and onion and parsley. Toss gently. Serve hot.


CHOCOLATE MAZUREK
mazurek czekoladowy

1 cup sugar
1/2 cup butter
1/2 cup melted baking chocolate
4 eggs, lightly beaten
1 teaspoon vanilla extract
salt to taste
1 tablespoon light cream, or milk
2 cups flour

White icing
Grated nuts

Cream butter and sugar, then beat in the chocolate slowly. Add eggs, vanilla, salt and cream and mix well. Gradually sift in the flour. Spread evenly on a greased cookie sheet and bake at 350F for 15 to 20 minutes. When cool, drizzle with the White Icing. Top with grated nuts of your choice.

WHITE ICING

1 cup confectioners sugar
2 tablespoons rum or lemon juice

Combine ingredients well and drizzle over cake.


AUTUMN BRUNCH FOR 8

radish/escarole bowl / salata wloska z rzodkiewka
crepes with apple filling / nalesniki z nadzieniem jablkowym
roast pork with apple juice glaze / pieczen wieprzowa z glazura jablkowa
buttered baby carrots / marchewka na masle
chilled apricot soup / chlodnik brzoskwiniowy

How about an afternoon outing at your local apple orchard ?  But first, arm yourself against the chills by having a hot hearty brunch. To help set the theme of the day, enjoy festive crepes with apple filling and succulent roast pork with apple juice glaze. For a sweet conclusion, try one of the recipes for chilled apricot soup.


RADISH / ESCAROLE BOWL
salata wloska z rzodkiewka

3 bunches escarole
3 bunches radishes, sliced (about 3 cups)
2/3 bacon bits

Wash escarole, drain and break into bite-sized pieces. Trim radishes and slice thinly. Use either ready-made bacon bits or fry 6 slices of bacon until crispy; drain, then crumble. Toss all ingredients together and dress with Sweet/Sour dressing


CREPES WITH APPLE FILLING
nalesniki z nadzieniem jablkowym

3 eggs
1  1/2 cups milk
1 cup flour
3 tablespoons sugar
salt to taste
2 tablespoons olive oil

Combine all ingredients thoroughly, then allow to "rest" for 1 to  1 1/2 hours. Pour a small amount of batter onto a greased crepe pan, tilting to allow batter to spread evenly. Brown lightly, remove and repeat until batter is used up. Fill crepes with apple filling.

APPLE FILLING

4 apples
3 tablespoons butter
3 tablespoons apple juice or cider

Combine inggredients and simmer over low flame for about 20 minutes.


ROAST PORK WITH APPLE JUICE GLAZE
pieczen wieprzowa z glazura jablkowa

1 fresh pork shoulder butt (about 4 pounds)
1 cup apple juice or cider
2 tablespoons brown sugar
1 apple (optional)
1 teaspoon lemon juice (optional)

Brown pork in its own fat in the oven. Combine apple juice (or cider) and brown sugar. Pour over roast and place back to the oven. Bake, uncovered at 325F for 3  to 3  1/2 hours. Baste often. Serve with a garnish of fresh apple rings dipped in lemon juice.


BUTTERED BABY CARROTS
marchewka na masle

2 bunches baby carrots
1/2 cup butter
salt to taste
2 tablespoons sugar
1/2 cup vegetable broth

Wash carrots and snip off tops and tips. Combine all ingredients in a covered pan, over low heat, and braise until tender.


CHILLED APRICOT SOUP
chlodnik brzoskwiniowy


EASY WAY :

2  1-lb cans apricots, chilled and drained
1 teaspoon grated lemon rind
3/4 cup sour cream

Puree all ingredients in a blender, chill and serve.

TRADITIONAL WAY:

2 cups fresh apricots, not pitted
3 cups water
1/2 cup sugar, or to taste
1 tablespoon lemon juice
1 teaspoon grated  lemon rind
2 tablespoons corn starch
3/4 cup sour cream


Simmer the apricots in the water for 1/2 hour, or until very soft. Pit, then sieve. Combine the apricot pulp with the other ingredients, insluding the water that was used to cook the apricots, except the sour cream. Simmer until thickened, 5 to 10 minutes. Chill thoroughly and garnish each bowl with a dollop of sour cream.


AUTUMN DINNER FOR 4

raw spinach and bacon salad / salatka ze swierzego szpinaku z boczkiem
venison steaks in wine sauce / jelenie bitki w sosie winnym
cottage style eggs and potatoes / jajka z kartoflami po wiejsku
fresh green peas / swierzy groszek zielony
cheesecake / sernik


Hunters delight !  For those of you fortunate enough to have deer meat, Venison steaks in wine sauce is a dish you will relish. For a bona fide meat and potatoes meal, serve cottage style eggs and potatoes, an uncommonly delicious marriage of flavours. Top off this hearty fare with a morsel of cheesecake. This particular cheesecake recipe is a scaled-down version of a complicated formula. You will appreciate its simplicity.

RAW SPINACH AND BACON SALAD
salatka ze swierzego szpinaku z boczkiem

1 pound raw spinach
2/3 cup bacon bits

Rinse spinach and drain. Break into bite-sized pieces. Use either ready-made bacon bits or fry 6 slices bacon until crisp; drain, then crumble. Toss the bacon bits with the spinach. Dress with sweet/sour dressing.

SWEET/SOUR DRESSING

1/4 cup olive oil
1/4 cup cider vinegar
2 tablespoons sugar
2 tablespoons water
salt to taste

Mix all the ingredients in a saucepan and bring to boil. While still warm , pour over salad.


VENISON STEAKS IN WINE SAUCE
jelenie bitki w sosie winnym

1/4 cup flour
4 steaks, cut from loin, about 3/4-inch thick
1 onion, cut into rings
1/4 cup butter
1/4 teaspoon thyme
salt and pepper to taste
1/4 pound fresh mushrooms, sliced
1/2 cup chablis or other dry white wine

Gently pound the flour into the steaks. Along with the onion rings, quickly brown the steaks in the butter over a high flame in dutch oven. When steaks are browned on both sides, add the remaining ingredients, cover and simmer over low heat (without peeking) for 20 minutes.


COTTAGE STYLE EGGS AND POTATOES
jajka z kartoflami po wiejsku

4 sliced, boiled potatoes
1/4 cup butter
5 eggs
1/2 sour cream
salt and pepper to taste
2 tablespoons snipped chives

Saute the potato slices in butter to a golden brown. Beat the eggs together with the sour cream. Gradually fold the eggs into the potatoes. Cook until set. Season. Transfer it on heated platter and shower with the snipped chives.


CHEESECAKE
sernik

1 cup zwieback crumbs
2  8-oz packets cream cheese, softened
1 teaspoon vanilla extract
5 eggs whites
1 cup sugar
1 tablespoon grated lemon peel

Press zwieback crumbs onto the sides and bottom of a greased 8-inch springform pan. Cream the cheese and vanilla. Whip the egg whites and sugar until peaks form. Combine the cheese mixture with the meringue and lemon peel. Spoon into the crumb-lined pan. Bake at 350F for 20 to 25 minutes. Allow cake to cook slowly on a rack, then place in refrigerator to chill for several hours.

AUTUMN CELEBRATION FOR 4

deviled eggs with mushroom bits / faszerowane jajka z grzybami
cucumber apple salad / mizeria z ogorkow i jablek
grilled tenderloin with mushroom caps / poledwica z pieczarkami
brussels sprous in light cheese sauce / brukselka w bialym sosie z serem
bread pudding topped with whipped sour cream / chlebowy budyn z bita smietana


Indian Summer. Autumn and harvest are synonymous. Vegetables are abundant; hunting season is open. The menu is dictated by wonderful eatables now available. Slice the cucumbers and apples paper-thin for this sublime salad. Then treat your palate to grilled tenderloin with mushroom caps, a luscious way of preparing beef fillet with fluted mushrooms. (Save and chop the stems for the deviled eggs with mushroom bits.) Serve with brussels sprouts garnished with a very subtle sauce. Complete the meal with bread pudding topped with whipped sour cream.

DEVILED EGGS WITH MUSHROOM BITS
faszerowane jajka z grzybami

4 hard-cooked eggs
salt to taste
2 tablespoons mayonnaise
1/4 teaspoon dry mustard
2 tablespoons sauteed fresh mushrooms, chopped
paprika (optional)

Peel and halve the eggs, then place yolks in a bowl. Mash yolks with a fork until no lumps remain. Combine with all the ingredients except paprika. Stuff the whites with the yolk mixture, and sprinkle tops with paprika.


CUCUMBER APPLE SALAD
mizeria z ogorkow i jablek

2 cucumbers, sliced thin
2 apples, cored and sliced thin
4 radishes, sliced thin
3 tablespoons lemon juice
2/3 cup sour cream
2 teaspoons chopped dill
salt and pepper to taste


Place first 4 ingredients in a salad bowl, and toss, being sure to cover the apples slices completly with lemon juice. Season the sour cream and spoon over the salad just before serving.

The Poles are very fond of dill as a seasoning. However, in ancient herbal lore, it was considered to be a powerful charm against witchcraft. It`s also said to cure ulcers.


GRILLED TENDERLOIN WITH MUSHROOM CAPS
poledwica z pieczarkami

4   4-oz tenderloin fillets
2 tablespoons olive oil
salt
freshly ground pepper to taste
1/4 pound fresh mushroom caps (save stems for the deviled eggs)
2 tablespoons butter
2 tablespoons mayonnaise
1 teaspoon horseradish
4 slices toast, crusts removed

Brush the fillets with oil and allow to marinate for several hours. Preheat the grill, season the meat with salt and pepper, and grill under very high heat on both sides until meat reaches the desired degree of doneness. Meanwhile, gently saute the mushrooms in butter. Combine the mayonnaise and horseradish and spread evenly on the toast. Place the toast on preheated plates, top the toast with the steaks, and spoon the mushrooms over all.


BRUSSELS SPROUTS IN LIGHT CHEESE SAUCE
brukselka w bialym sosie z serem

1 pound brussels sprouts
1 cup water salted to taste
1/3 cup grated cheddar cheese
1/3 cup butter, softened
1/4 cup bread crumbs

Clean and pick over brussels sprouts. Cook the sprouts in the salted water about 10 to 15 minutes, or until tender. Drain. Blend the grated cheese with the softened butter. Place the brussels sprouts in a heated bowl, spoon the cheese sauce over the sprouts, and sprinkle with bread crumbs.


BREAD PUDDING TOPPED WITH WHIPPED SOUR CREAM
chlebowy budyn z bita smietana

6 egg yolks
1/2 cup sugar
1 cup pumpernickel bread crumbs
1/4 teaspoon each nutmeg, cinnamon, cloves
3 tablespoons butter, melted
6 egg whites, whipped until peaks form
2 tablespoons white bread crumbs

Combine egg yolks and sugar. Stir in the pumpernickel crumbs, seasonings, and butter. Fold in the egg whites. Press the 2 tablespoons of bread crumbs into the sides and bottom of a greased cake pan. Pour the pudding mixture into the pan and bake at 325F for 30 to 35 minutes. Serve warm with whipped sour cream.

WHIPPED SOUR CREAM
bita smietana

1 cup sour cream
1 teaspoon vanilla extract
1/4 cup sugar

Combine ingredients and whip until smooth and stiff.