Food

Food

Sample Menus
Recipes

Kolaczki
Fresh Mushroom Soup w/Cream (Zupa Grzybowa)
Sauerkraut (Kapusta Po Polsku)
Beet Soup (Barszcz)
Dumplings With Mushroom Filling (Uszka)
Pierogi Dough
Pierogi Fillings
Golumki (Stuffed Cabbage)

Recipes

Kolaczki

1 lb. Cream Cheese (softened)
4 1/2 cups all-purpose flour
1 lb. butter or margarine (softened)
2 egg whites
Filling

Combine cream cheese and butter until smooth. Add flour gradually, until a soft dough ball has formed. Cover and chill overnight.

Roll out small sections of dough. (Keep remaining dough chilled.) Cut dough into rectangles roughly 1 1/2 x 2 inches. Place filling on one corner of the pastry and roll it up. Seal the edge with egg white. Alternately, cut dough into squares, place filling in center and bring opposite corners together in the center of the filling.

Fillings:
Prune filling
Rasberry, Strawberry, Apricot Jams
Nut Filling
1 lb. ground walnuts
2 cups granulated sugar
Water
Combine nuts and sugar. Gradually add water until mixture forms a stiff paste.

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Golumki (Stuffed Cabbage)

1 large head of cabbage
1 cup regular rice
1 egg
1 1/2 lbs. ground beef
1 small onion (minced)
Salt and Pepper
Tomato Sauce (Recipie Below)

Remove core from cabbage and scald in boiling salted water. Remove one leaf at a time;set leaves aside. Cook rice in boiling water for ten miniutes. Drain. Mix together beef, onion, rice, egg and salt and pepper. Place a large spoonful of meat mixture on each cabbage leaf. Fold and roll. Chop leftover cabbage and place in bottom of roasting pan. Arrange meat filled rolls on top. Pour tomato sauce over rolls. Roast, covered at 350 degrees for about one hour.

Tomato Sauce

4 slices bacon (diced)
1 small can sauce
1 small onion (chopped)
1 bay leaf

Brown bacoln. Add onion and saute for several minutes. Add tomato sauce and bay leaf. Simmer about a minute or two to blend.

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Fresh Mushroom Soup w/Cream (Zupa Grzybowa)

1/2 lb. Mushrooms
2 Tablespoons Flour
1 egg yoke
1 cup milk
2 Tablespoons Butter
2 cups water
1/4 Cup sweet cream
Salt and Pepper

Wash and chop mushrooms. Cook in butter under cover for 10 minutes. Stir in flour and cook slowly until the mixture bubbles. Add water and simmer 15 minutes. Beat egg yolk with cream until well blended, then add milk. Pour egg mixture slowly into mushrooms. Reheat to just below the boiling point, stirring constantly. Add salt and pepper to taste.

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Sauerkraut (Kapusta Po Polsku)

1 jar of sauerkraut
1 teaspoon caraway seeds
2 slices of bacon (diced)
Mushrooms
1 Tablespoon sugar
1 Tablespoon flour
Salt and Pepper to taste

If needed, rinse sauerkraut. In a pan, just cover with wate. Add sugar, caraway seeds, chopped mushroroms, salt and pepper. Cook to desired tenderness. In skillet, brown bacon until crisp. Add flour tobacon, stir until blended. Add bacon mixture to sauerkraut. Heat and Blend.

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Beet Soup (Barszcz)

2 cans beef broth
2 cans plain sliced beets, including juice
Juice of 1/2 lemon
1 Tablespoon Sugar
8 Tablespoons Sour Cream
Salt and Pepper

Combine beef broth and beets including beet juice. Salt and Pepper to taste. Heat thoroughly (do not let mixture boil). Serve with sour cream and dumplings.

Dumplings (Uszka)

Dough
2 cups flour
1 egg
2 Tablespoons Vegetable Oil

Mushroom Filling
Best if prepared a day ahead.
1/2 lb. Mushrooms
1 onion minced
1 Tablespoon vegetable Oil
2 Tablespoons Bread Crummbs
1 Tablespoon Water
Salt and Pepper to taste

Dough Mix flour, egg, and oil. Knead lightly. Cover dough and refrigerate while preparing filling. Roll dough very thin. Cut into 2 inch squares. Place 1/2 teaspoon filling on each square. Fold over dough to form a triangle. Pinch together two corners of the triangle to form a ring at the base of the dumpling, (tortalinni style). Drop dumplings into rapidly boiling salted water. Dumplings are done when they float to the top (approx. 5 min.) Toss lightly with melted butter. Serve place 3 or 4 in a bowl and pour hot soup over top.

Filling Wash mushrooms and grind finely in a blende of food processor. Saute onion in oil until tender. Add mushrooms and saute until tender. Add bread crumbs and water. Season to taste. Saute additional 5 min. Allow mixture to cool.

Variation Soak 2 oz. dried mushrooms in 1/2 cup hot water for 30 min. Rinse thoroughly. Place in pan and cover with boiling water. Simmer for 1 hour or until tender. Chop mushrooms finely and add to mushroom filling above.

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Pierogi

5 cups Flour
1 tablespoon Sour Cream
1/2 cup water
2 eggs
1 teaspoon salt

Prepare filling. Combine flour, eggs, sour cream and water together to form a firm, soft ball of dough. Flour your board and knead the ball of dough until flour is blended and dough does not stick to your fingers. Cover and let dough rest for about 10 minutes.

Bring pot of water to a rolling boil. Cut dough in half. Roll out the dough thin (1/8 inch). Cut dough into 2 - 3 inch circles. Place 1 teaspoon filling in each circle. Fold dough in half and seal edges. Place pierogi in boiling water. Pierogi are done when they float to the top. Drain and serve with Sour Cream or butter.

Fillings

Cheese Filling 1/2 lb farmers, dry cottage cheese or ricotta cheese 1 egg Vanilla and Sugar Mix cheese and egg. Add sugar and vanilla to taste. Mix well.	Potato Filling Mashed Potatos 1 chopped onion Boil, Drain and Mash Potatos. Saute chopped onions in butter until lightly browned. Combine with mashed potatos. Salt and Pepper to taste.
Sauerkraut and Mushroom Filling 2 cup Sauerkraut 1 cup chopped mushrooms 1 chopped onion 2 Tbs Vegetable oil Salt and Pepper to taste Rinse sauerkraut and squeeze dry. Chop finely. Cook onion in oil until tender. Add chopped mushrooms and cook for a few min. Add sauerkraut to mixture and season to taste. Cook over low heat until sauerkraut is tender. Best to chill mixture before filling.	Cabbage Filling 1 small head of cabbage 1 small onion-finely chopped 2 cups chopped mushrooms 2 Tablespoons Sour Cream 1 Tablespoon Butter Salt and Pepper to taste. Put cabbage into quarters and cook in boiling salted water for 15 min. Drain, cool, and chop finely. Saute onion in butter, add mushrooms and cook for 5 min. Return cabbage to pan and allow flavors to blend . Season to taste. Add sour cream then allow to cool. Note: use more of this filling in each pierogi to allow for settling.
Plum Filling 2 cups Purple Prune Plums Sugar and Cinnamon to taste Wash and Dry plums. Cut in half and remove stone. Sprinkle with sugar and cinnamon.	Other Variations: Meat Apples Blueberry Cottage Cheese and Potato Leek and Potato