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POLISH COOKBOOK

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Main DishesPolish Dinner 3A POLISH KIELBASA HASH ....for a B/D BOY 5Fried Cabbage Crepes Croquetta Polish recipe 7One Skillet Polish Kielbasa Dinner 9B.B.Q. POLISH SAUSAGE. 11SauerSausage Polish Perogies 12Polish Sausage Baked Penne 14Polish Potachos 15Grandma's Polish "Haluski" 16BIGOS - Polish Hunter's Stew 18Nana's Golabki (Polish Stuffed Cabbage) 20Polish Kielbasa and Cabbage Soup 22Granny's Polish Sausage with Sauerkraut 23Frikadellen - German Meatballs, or Kotlety - Polish Patties24

Brandy's Polish Sausage and Sauerkraut 26Crockpot Polish Sausage Stew 27Potato Pierogis w/Onion, Chse-Bac & Swt Peppers 28

SidesGrandma Chodzinski's polish noodles 35Polish Cabbage Stuffing for Turkey 36POLISH PICKLES 38Polish Potatoes 40Polish "Drop Potato Dumplings" (Cin) 42Polish Potatoes 44Czwikla - Polish Beets 45

SaladsCool Cucumber Salad ( Polish Mizeria ) 49Polish Cousins Salad 50

"POLISH COOKBOOK"50 Wonderful RecipesJan. 3, 2013Cover Recipe:"POLISH DINNER"By: Rose Mary MoganFrom:Saulk Village, Ill.Lovingly Compiled byNancy J. Patrykus

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Polish Vegetable Salad (Salatka Jarzynowa ) 52Soups

Fresh Corn and Polish Sausage Chowder 57POLISH WHITE BORSCHT ..soup 59Polish Sausage, Cabbage & Potatoes Soup 61Polish-Irish Borsch Zurek Soup 63Polish Pickle Soup! or Polish Chili ! 65Polish Kielbasa Sauerkraut Soup 68Polish Dill Pickle Soup 70Lentils with Polish Sausage... 72Zupa Gzybowa - Polish Mushroom Soup 74Hearty Borscht 76

DessertsPOLISH "MAKOWKA" A BREAD PUDDING.. A no-cookrecipe 81Povitica - A POLISH WALNUT TUBE BREAD no yeast! 82Katarzynki - Polish Gingerbread Cookies 84Polish Sauerkraut Custard Pie 86Busia's Authentic Polish Paczki 88Polish Twist (Thief Boys) 90Polish Poppyseed Meltaway cookies 92Polish Chrusciki (Crullers or Angel Bows) 94Busia's Polish Coffeecake 97Nana's Kolaczki (Nut and poppy seed pastries) 99

SnacksCHGO.MAXWELL ST.POLISH SAUSAGE (BOBAKS recipe))105

Candy's ooey gooey cheesy polish sour kraut sammich! 107Mama Hossa Polish Sandwich 108

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Main DishesPolish DinnerA POLISH KIELBASA HASH ....for a B/D BOYFried Cabbage Crepes Croquetta Polish recipeOne Skillet Polish Kielbasa DinnerB.B.Q. POLISH SAUSAGE.SauerSausage Polish PerogiesPolish Sausage Baked PennePolish PotachosGrandma's Polish "Haluski"BIGOS - Polish Hunter's StewNana's Golabki (Polish Stuffed Cabbage)Polish Kielbasa and Cabbage SoupGranny's Polish Sausage with SauerkrautFrikadellen - German Meatballs, or Kotlety - Polish PattiesBrandy's Polish Sausage and SauerkrautCrockpot Polish Sausage StewPotato Pierogis w/Onion, Chse-Bac & Swt Peppers

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w w w .ju sta pin ch .comMa in Dish es2

Polish Dinner

Ingredients1 pound pkg. uszka with meat1 pound kluski, silesian dumplings3 pounds polish sausage or smoked sausage1 stick butter1 bunch green onions, chopped1 large spanish onion, sliced1 large green bell pepper, chopped1 large orange, yellow, or red bell pepper, chopped3 medium red delicious apples, sliced2 pounds sauerkraut, rinsed

1/2-2/3 cups brown sugar, depending on your taste1 1/2 cups apple juice

Directions1. Melt butter in a very large skillet, (I USED MY ELECTRIC SKILLET TO FIT

IT ALL IN ONE DISH) Add peppers, onions & apples to skillet and allow tobrown slightly. Add drained sauerkraut.

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Notes:

This is my intrepertation of our Polish Dinner, Ihave had and made Pierogies many times, but onour trip to a newly opened store with many PolishSpeciality items, we found these Uszka, & KluskiDumplings, thinking they were similiar toPierogies, they look like baby Pierogis, so I justcreated my own dish, and they were really good.My HUSBAND especially enjoy ed my creative spinon this dish, which made me happy . Don't know ifthis is how they are normally done, but this is myintrepetation, and they turned out phenominalwith lots of flavor,so I know I will be making themagain real soon.Prep Time: 20 minutesCook Time: 30 minutesServes: 6 or more depending on appetite

Rose Mary MoganSauk Village, IL

Polish Dinner

2. Cut slits in polish sausage on the diagonal in about 3 inch intervals, add toskillet, then add brown sugar and apple juice,Cover with lid, and lower heat.Allow to simmer.

3. In the mean time add at least 4 quarts of water to a large pot, add 1 tsp salt,and bring to boil, when water comes to boil, add the uszka (meat Noodles) thenreturn to a boil, and boil for 1 minute, they will rise to top, remove with slottedspoon, to a small container, then bring water back to boil, and add the KluskiDumplings, and boil for 3 to 4 minutes then remove from water, then add bothdumplings and noodles to skillet with polish sausage, cover with lid and allow tosteam for a few minutes. Then serve on a large platter when sausages are allcooked & everything is hot.

4. This was a great recipe for us, I pride myself in making new and different fooditems, and weather I made it the traditional way or not, both my husband andI truly enjoyed it. I know I will be making it again real soon. If you have othersuggestions for this item please let me know. I love new recipes.


A POLISH KIELBASA HASH ....for a B/D BOY

Ingredients4 medium potatoes, diced & cooked in the tender cooker.1 small onion, diced2 links of cooked polish kielbasa, cut up into small pieces2 eggs

horseradish sauce, on the side for serving, ....if wanted salt & pepper

1/3 cups water

Directions1. Peel potatoes.

Dice & put in TENDER COOKER.with salt and 1/3 cup of water.Put lid on and put cooler in th micro-wave oven,,,for 11 minutes.


Notes:

This morning..I realized it was my friends birthday !Usually I make a cake..But knowing how he would rather have my PolishKiabasa Hash..I decide to surprise him with a......Take It To Him BIRTHDAY SURPRISE Lunch!He is a WW2 Veteran, lives alone and today he is 93y ears ...y oung!!! When I deliver this meal..I will make him a milk gravy , and toast an EnghishMuffin, to round out his BIRTHDAY MEAL...

MAY GOD BLESS ALL, OUR VETERANS, and the family s.... AMENPrep Time: 1 5 minutesServes: 2-4

Nancy J. Patry kusSpokane, WA

A POLISH KIELBASA HASH ....for a B/D BOY

2. When done take lid off stir a little.Set aside.This dish will serve 3-4 people.OR one very hungry person !!!

3. In a skillet heat a little oil (or or left over bacon grease)Add cooked potatoes,to lightly brown.Then add cut up cooked kielbasa and the diced onion.Brown again, while stirring a couple times.Salt & pepper..When almost done, cook eggs in the middle of the skillet of potatoes. Scrambled or sunny side up.I have even used poached eggs..at timesServe with the horseradish sauce...or if you prefere...catsup...your choice..Milk gravy and a English muffin..makes a wonderful meal. .

4. If you do not have a TENDER COPOKER...Srart with cut uppotatoes in a skillet..Then follow directions....Nancy.........10/7/12


Fried Cabbage Crepes Croquetta Polish recipe

Ingredients

FOR THE FILLING1 head of cabbage. (if large, use 1/2 head)1 onion, chopped8 strips of bacon (or rendered bacon fat) 1-2 tablespoons

salt and pepper to taste

FOR THE CREPES1 cup all purpose flour1 tablespoon sugar2 eggs

1 1/2 cups milk1/8 teaspoons salt

plain bread crumbs enough to dip crepes in1 egg, beaten for dipping crepes in

Directions1. Chunk up the cabbage. In a large pot of boiling water, add the cabbage and

cook until very tender.Drain and squeeze out as much liquid as possible.

2. In a large frying pan, cook bacon until crisp. Drain bacon on paper toweling


Notes:

Easy on the budget and tasty ! My Aunt is fromPoland and taught me how to make croquetta, orKrokiety . A simple mixture of cabbage fried inbacon and onions fill the crepes that are thenbreaded and fried. A different way to serve thehumble cabbage. Other ingredients can be added totaste.

Deb CraneEagle, WI

Fried Cabbage Crepes Croquetta Polish recipe

and save.In the bacon grease, add your chopped onion and cabbage. If mixture gets dry,add some vegetable oil. Saute your mixture until it starts to brown a little.At this point, I use a food processor to blend the cooked cabbage into almost apaste consistency. You can also just chop it up.

3. FOR THE CREPES:Mix all ingredients together. Ladle or pour batter into a greased small fryingpan tilting and swirling the batter until you get a thin round layer of the batterevenly distributed in the pan. Cook until it starts to look dry and browningaround the edges. Flip it over and cook a few minutes more. Set aside on aplate.

4. Fill each crepe with the filling. Carefully fold crepe into an envelope to containthe filling.

5. Dip each filled crepe into the beaten egg and then plain bread crumbs until it iswell coated. In the same large frying pan that you made the filling, wipe out any filling thatis left and fill with vegetable oil to about 1/2 inch up the side of the pan. Get theoil nice and hot (a drop of water will dance and sing when the oil is hot enough)

6. Fry each crepe a few at a time until golden brown on all sides.

7. This recipe can be made in advance up to step 4. When ready to serve, fry thebreaded crepes as in step 5. Best served warm and right away.


One Skillet Polish Kielbasa Dinner

Ingredients1 package polish kielbasa (can use turkey)1 large yellow onion4 medium red potatoes2 cans fresh cut string beans

1/4 teaspoons lemon pepper1/8 teaspoons ground thyme

3 tablespoons dry red wine or dry sherry

Directions1. Peel potatoes and onion then slice to 1/4"

"I like to use a mandolin for this"

2. Place Kielbasa in a large pan that has a cover.Open cans of beans and partially drain one, empty cans into skilletaround sausage.Add wine and sprinkle spices

3. Place a layer of onion rings on top of sausage and beans ( this willhelp keep the potatoes from absorbing the liquids) Then spreadpotatoes on top, making alternating layers. Cover and cook on a medium he


Notes:

I came up with this when the kids were still quitey oung and money was tight. I still make it for mywife and I,and the kids now make it for their kids.Hope y ou like it to.Prep Time: 1 5 minutesCook Time: 20 minutesServes: 4

Greg AppelSunderland, MD

One Skillet Polish Kielbasa Dinner

4. Check potatoes with fork after 15 mins, when tender dish is done.Use a large spatula to scoop out meat and vege servings.My son likes his with butter, salt and pepper

w w w .ju sta pin ch .comMa in Dish es1 0

B.B.Q. POLISH SAUSAGE.

Ingredients1 pkg. bun size polish sausage1 red or yellow onion sliced into strips.1 large green peppers thinley slced into strips.1 (18 oz ) jar b.b.q. sauce ( your choice of flavors)1 pakage hot dog buns

Directions1. place polish sausage in a baking dish, add onions, peppers on top of sausage,

add b.b.q. sauce over all.

2. place foil over dish to cover pan, place in oven at 350 for 30 minutes.

3. take out of over let stand 5 minutes, place on hot dog buns and enjoy.

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Notes:

WHEN I WAS A Y OUNG BRIDE (35+ Y EARS AGO)SOME FRIENDS DROPED BY , AND STAY INGLONGER THAN EXPECTED I NEEDED A QUICKMEAL. Not hav ing much on hand I CAME UP WITHTHIS SIMPLE DISH . It was a hit with every one.Over the y ears I have made it for pot lucks andfamily dinners, I never have left overs.Prep Time: 1 5 minutesCook Time: 35 minutesServes: 8

donna clarksalt lake city , UT

SauerSausage Polish Perogies

Ingredients

PEROGIE DOUGH8 cups flour2 teaspoons salt2 tablespoons butter3 cups warm water

FILLING1 13oz pkg hillshire farm polish sausage diced fine1 cup sauerkraut drained and rinsed1 pound pepperjack cheese shredded1 medium purple onion diced1 tablespoon mayo3 slices bread torn to pieces

Directions1. Combine dough ingredients, mix well, cover and set aside while

making your filling

2. Dice meat, rinsed sauerkraut, onions fry until onions are translucent, cool andadd to shredded cheese. Tear up bread, add mayo and mix very well


Notes:

My daughter wanted perogies for her birthday andshe also wanted my Sausage and sauerkrautsammiches!So I thought, why could'nt I combine the 2!I did, they were GONE even my husband and oldestson ate the heck outta them and they both HATEsauerkraut!!Prep Time: 20 minutesCook Time: 1 hourServes: 30-40

Silv er Springs (hometown WasillaAlaska), NV

Candy Hum m er

SauerSausage Polish Perogies

3. Fill each perogie dough with about 1 tablesppon of filling, seal.Boil until they float, remove from water and place on greasedcookie sheet

4. heat pan with oil to 350* and fry for about 1 minute on each side.


Polish Sausage Baked Penne

Ingredients1 pound turkey, pork or beef polish sausage

1/2 cups each of chopped onion and green peppers1 jar spaghetti sauce mix with mushrooms1 10 oz italian cheese & herb cooking creme, divided1 cup asiago cheese, grated1 cup parmigiano-reggiano, grated3 cups cooked penne pasta

Directions1. Heat oven to 350 F.

2. Brown polish sausage with veggies in a large skillet. Stir in sauce, 3/4 of cremeand 1/2 cup each of cheese; cook and stir 2 to 3 minutes, or until well combine.Add pasta; mix lightly.

3. Spoon into 2 quart casserole top with remaining creme and cheese. Cover.

4. Bake 20 minutes or until heated trough uncover after 15 minutes.


Notes:

Pasta is my friend, shes there when its a crowd,when i am alone and just need a little bit of her at atime. Shes even there when other friend surpriseme. But most of all she liked by other foodethnicity ..All around friend My Pasta!!!!Prep Time: 5 minutesCook Time: 35 minutesServes: 6

HEMET, CANIKKI SMIT H

Polish Potachos

Ingredients2 1/2 cups kettle cooked potato chips or homemade chips

2/3 cups alfredo sauce1 cup shredded white cheddar cheese1 cup thinly sliced smoked sausage

1/2 cups thinly sliced polish pickles ( or your favorite)1/4 cups marinated red pepper strips1/4 cups thinly sliced red onion

Directions1. Preheat oven to 375 degrees.

2. Place the chips on an oven-safe iron skillet or dish.

3. Top with the alfredo sauce, then half of the shredded cheese.

4. Top that layer with the sausage, then the pickles, peppers and onions. Topwith remaining cheese.

5. Place in a 375 degree oven for 8-10 minutes, until cheese is melted and goldenbrown.


Notes:

I love potatoes every way possible and wanted afun side dish of nacho-like potatoes for game day sand bbqs....now we eat these any time :0)Prep Time: 5 minutesCook Time: 1 0 minutesServes: 4-6

Lori McLainDenton, TX

Grandma's Polish "Haluski"

Ingredients1 large head of green cabbage1 small yellow onion

1/2 cups butter1 pound box wide egg noodles4 ounces bacon

1/4 cups sour cream (optional)1/2 pounds kielbasa sausage, quartered then chopped

salt & fresh cracked black pepper

Directions1. Chop onion and cabbage coarsely. In a large skillet fry the bacon fairly crisp

and discard most of the grease, add the butter and slowly make it brown. THISis an important part. Cook the onion and cabbage over medium heat in thebacon/butter until it's soft, stirring as necessary to prevent burning. This willtake quite a while and reduce by about 1/2. Cook the Kielbasa together withthis.

2. While the above is cooking, boil the noodles to the instructions, drain well andwhen the cabbage mix is ready, mix it all together. You can now add theoptional sour cream if you like.


Notes:

This is an Old World thrift comfort food. We used toget home-made Kielbasa sausage when I was y oungfrom the butcher at Farmers Market. This is fillingand children usually love it. It's what I call a "More"dish.

There are many versions of this and I came acrossa many -ingredient one concocted by Guy Fieri ofDiners, Drive-Ins and Dives fame. I'd like to try itand if good, I'll post that as well.Prep Time: 30 minutesCook Time: 1 hour 1 5 minutes

Suisun, CADutch Rey veld

Grandma's Polish "Haluski"

3. I've added about a cup of well rinsed and drained Sauerkraut at times andliked that as well. Optional.


BIGOS - Polish Hunter's Stew

Ingredients2 yellow onions, roughly chopped

1/2 cups dried or fresh mushrooms1/4 cups flour

2 pounds sauerkraut: canned or in the bag4 tomatoes, chopped1 tablespoon ground cloves (or 4 whole cloves)3 tablespoons olive oil1 teaspoon dried dill1 bay leaf

2 1/2 cups beef stock1 teaspoon salt and pepper each, and then more to taste

MEATS: YOU CAN USE ANY COMBO OF THESE8 ounces boneless pork

16 ounces chuck steak8 ounces kielbasa

Directions


Notes:

This is nicknamed in English "Hunter's Stew". It is astaple in my family 's cooking and my mothermakes the best (as I pretty much say about any ofmy mother's recipes I post, lol!)

Bigos is best when it is ready a few hours ahead ofserv ing, so it has time for the flavors to "meld". Forthe meat choice, y ou can use pork, venison, chucksteak, kielbasa... whatever y ou like, as long as y oumake it tender! This is best eaten with some breadon the side to sop up the sauce. This is great tomake on a chilly day .Prep Time: 20 minutesCook Time: 2 hours 1 5 minutesServes: 8-1 0

Chicago, ILMon H

BIGOS - Polish Hunter's Stew

1. If using dried mushrooms, put in bowl and cover with hot / boiling water. Letsit for 30 minutes to soften. Drain.

2. Cube meat. Toss in flour.

3. Use your heavy stock pot or big pot. Sautee onions in olive oil until carmelized.Remove from pot.

4. Add meat to pot(may have to do batches). If pot has dried out, add a littlemore olive oil. Remove meat from pan.

5. Deglaze pot with wine or balsamic vinegar. Return meat to pot and add onionsas well as all the rest of the ingredients.

6. Bring to a boil. Then, cover and let simmer for 2 hours, or until meat is verytender. Turn off heat and halfway uncover the pot. Let it sit like that for 30-40minutes for flavors to combine, meat to rest, and sauce to thicken.


Nana's Golabki (Polish Stuffed Cabbage)

Ingredients about 12 to 14 cabbage leaves 1 1/2 pounds ground beef (lean) 3/4 c cooked white rice 1 egg slightly beaten 1 large onion chopped fine 1/4 to 1/2 c italian bread crumbs salt and pepper (to taste) garlic powder (we love garlic so i use alot) granulated onion or onion powder (to taste) 1 egg 4 cans tomato soup (i use campbells) parmesian cheese grated

Directions1. Put cabbage leaves in a shallow pan and cover with boiling water, allow to soak

in water just until leaves are tender(ANOTHER MEMBER, SHELLY WEIRAUCH, SHARED THIS TIP WITH ME


Notes:

I remember whenever nana made these and I wasaround I would giggle because she had told mewhat the word Golabki meant. She pronounced itgawumpkey and told me it meant little pigeons. Forsome reason as a child I found that amusing.No..there are no pigeons involved in the recipe,lol. My Grandma Gerri (German) Used to call thempigs in the blanket, no idea why lol but regardlessof what y ou call them they are to me a comfortfood. To me they sy mbolize Nana Devine, homecooking and hearing her singing in the kitchenwhile preparing them.

I have seen many recipes for them, but this is mytried and true..Nana's Golabki's

Miami, FLDeneece Gursky

Nana's Golabki (Polish Stuffed Cabbage)

AND I WANTED TO SHARE IT WITH ALL OF YOU:I wanted to share a trickI read elsewhere about working with the cabbage. Freeze the cabbage raw.When it defrosts, the leaves are easily workable and you do not have to worryabout burning your fingers. No pre-cooking needed. This worked wonderfully!THANKS SHELLY GOING TO TRY THIS NEXT TIME I MAKE THEM!)

2. In a large bowl mix all ingredients except cabbage leaves, parmesian cheeseand tomato soup until mixed well.

3. Using clean hands form meat mixture into oblong rolls and place each one ontop of cabbage leaf. (seam side facing down) Over lap sides and ends of leavesover meat, tucking in edges to secure.

4. In a baking pan, pour tomato soup plus 1/2 can water for each can of soup. stirto mix water in completely. Add salt pepper, garlic powder, onion powder, andparmesian cheese to soup and stir till mixed in.

5. Arrange stuffed cabbage rolls in baking pan with the folded side down. Sprinklewith additional parmesian

6. Cover and bake in 350 preheated oven for about an hour and half or untilcooked thru (depends on size of rolls you made)(Baste every 15 or 20 minutes with the tomato soup juice)

7. Serve with my garlic mashed potatoes, using the tomato soup sauce as a gravy.Yum soooooooooooo delish!


Polish Kielbasa and Cabbage Soup

Ingredients1 pound polish kielbasa, sliced in 1/4 in rounds2 cups onions, sliced thinly4 cups green cabbage, shredded1 tablespoon fresh garlic, minced6 cups vegetable stock2 cups potatoes, peeled and diced1 teaspoon salt

1/2 teaspoons pepper

Directions1. Saute kielbasa in a large soup potover medium heat for 5 minutes. Remove

kielbasa and set aside. Add onion and cabbage and saute for 10 minutes,stirring occasionally. Add garlic and saute for 2 minutes, stirring concstantly.Add vegetable stock, potatoes, salt and pepper. Bring to a boil and simmer for20 minutes.


Notes:

We made this soup last night, had some freshcabbage from our CSA. It was very tasty . Myhusband loved kielbasa, no matter how it is fixed.Throw a little hot sauce in, Y UMMY .Prep Time: 1 0 minutesCook Time: 30 minutesServes: 8 cups

Franklin, TNMissy Wim pelberg

Granny's Polish Sausage with Sauerkraut

Ingredients2 8 ounces polish sausage, slice into 1-inch

1/2 sticks butter or margarine2 cans sauerkraut1 small onion, chopped salt and pepper to taste

Directions1. Cut sausage into 1-inch sliced sausages and chopped onions. Add butter in a

skillet until melted. Put the sausages and onions in melted butter and cover,cook for 15 minutes on medium-low heat and add sauerkraut in sausagemixture and stir well. Cover, cook for ten more minutes until they are done.


Notes:

This recipe was belonged to my grandmother andwhen I was an teenager and she was cooked thosepolish sausage with sauerkraut and I haven't eatsauerkraut before and she wanted me to tried totasted it so I did and it is so delicious and tasty . Ifixed some and my famliy and I love it.Prep Time: 25 minutesCook Time: 30 minutesServes: 6 serv ings

Melissa William sonMacon, GA

Frikadellen - German Meatballs, or Kotlety -Polish Patties

Ingredients4 tablespoons vegetable oil1 tablespoon unsalted butter

2 large slices white bread (or 3 slices regular-size / smaller slices of bread2 medium yellow onions1 pound ground beef1 egg

1/4 cups milk1 teaspoon flour

1/2 teaspoons salt1 teaspoon vegeta1 teaspoon pepper

1/2 teaspoons dried parsley

Directions1. Soak the bread in a bowl with a cup or two of cold water..enough to make it

moist. Set aside.


Notes:

Germans call it Frikadellen, Poles call it Kotlety ...let's call the whole thing off and just say Y UMMY .My mother makes these often and sometimes inour polish household we have them with a nicemushroom gravy on top. They are something of across between a flattened meatball and a smallburger patty .

When we were kids my mom would make these as asnack, even; she would put them all on a big plate,leave them out on the counter and they would staywarm, but cool down enough where we could justgrab them with our hands and eat them as is.Prep Time: 1 0 minutesCook Time: 20 minutesServes: 3-4

Chicago, ILMon H

Frikadellen - German Meatballs, or Kotlety - Polish Patties

2. Finely dice both onions. Put half of onion in big mixing bowl.

3. Grab handfuls of wet bread, squeezing out excess water, and add to onion inbowl. Mix all together loosely. Set aside.

4. Sautee the other half of the onions in 1 Tbs. butter. Add to mixing bowl withthe bread.

5. Add rest of ingredients (except for the oil). Mash together with wet hands.

6. Form into patties the size of your palm. Fry in pan with the hot oilfor about 10 minutes, until juices run clear.


Brandy's Polish Sausage and Sauerkraut

Ingredients2 polish sausage rings

2 - 3 jars sauerkraut

Directions1. Slice the polish sausage into coins about 1 1/2 inch thick.

2. Open the sauerkruat and dump it into a pan with the sausage, fry them upuntil slightly brown and heated throughout.

3. Serve with Au Gratin potatoes (also pictured) and Enjoy!


Notes:

Had this for dinner tonight! My hubby is Germanand I am Irish! We love Sausage and Kruat(cabbage) Y UMMY !!!!Prep Time: 5 minutesCook Time: 20 minutesServes: 8 - 1 0

Yucaipa, CABrandy Bender

Crockpot Polish Sausage Stew

Ingredients1 can condensed cream of celery soup, undiluted

1/3 cups light brown sugar, packed 1 bag (24 to 32 oz.) sauerkraut, rinsed and drained... i use a clean tee towel and put it inand just ring it out real good.. works great

1 1/2 pounds polish sausage, cut in 21 package express potatoes 16 oz1 cup chopped onion1 cup shredded mild cheddar or jack cheese

Directions1. In a crock pot, combine the soup, sugar, and sauerkraut. Mix well.

Add and stir in sausage, potato, and onion. Cover and cook on LOWfor 8 hours.

2. stir in cheese Let it melt a bit.. Blend together.... Spoon into serving bowls....sooo yummy


Notes:

This is very easy to make. Y ou can use 4 mediumpotatoes, peeled and cubed . But I used one pakg.of "Express" diced potatoes all ready . Y ou can buythem where hot dogs or fresh meat are.Therecalled Express...It is so even good i enjoy eating itcold the next day ...I never use can sauerkraut. Thefresh bags y ou will find where the hot dogs are. somush betterPrep Time: 5 minutesCook Time: 8 hoursServes: 6

Brenda-Lee Barajaswatertown, NY

Potato Pierogis w/Onion, Chse-Bac & SwtPeppers

Ingredients2 slices bacon,cooked crisp & crumbled (save drippings)

6-7 cups left over twice baked potatoes (this is my guesstimate)3/4 cups shredded cheddar cheese (mild)

1 large onion chopped1 tablespoon each butter & olive oil1 large onion cut into rings

1/2-1/3 sticks butter1 bunch green onions (chopped for garnish)1 pound sour cream (optional)

10 -12 mini sweet peppers, assorted colors halved & seeded

PIEROGI DOUGH3 cups all purpose flour1 teaspoon baking powder


Notes:

My inspitation for this recipe came from my bookCulinary Institute Polish Cooking and Mary Lee'sRecipe 4 Mashed Pot,Bac & Onion Pierogis.

Mary 's recipe used some of the same ingredientsthat were in my Oven Baked Potato Casserole,& Ihad left overs FROM CHRISTmas, and used that tocreate my FIRST TIME HOMEMADE FROMSCRATCH pierogi's.

This was a time consuming recipe for me, but wasso good because of my diligent efforts & greatinstructions.

My husband repeadetly complimented me on theflavor & taste. I am sure an experienced PierogiMaker would use much LESS TIME than I did.Prep Time: 1 hour 55 minutesCook Time: 1 0 minutesServes: Made 38 Pierogis

Sauk Village, ILRose Mary Mogan

Potato Pierogis w/Onion, Chse-Bac & Swt Peppers

1 cup sour cream (room temperature)3 jumbo eggs, (room temperature)

1/3 teaspoons salt (optional) i chose not to use it1 1/2-2 tablespoons heavy whipping cream (if needed)

Directions1. Cook 2 strips of bacon till crisp, SAVE DRIPPINGS,(i CUT MY

STRIPS IN HALF TO MAKE 4 PIECES. Crumble & set aside.

2. Add large chopped onion to skillet, & cook over medium lowheat,till onions are carmelized & transparent. Set aside till needed.

3. Reheat potatoes about 3 minutes in microwave,then add to largebowl.

4. Add crumbled bacon, carmelized onions, & shredded cheese.Combine together & set aside till needed.

5. To MAKE PIEROGI DOUGH, ADD FLOUR, SOUR CREAM,BAKING POWDER & EGGS TO A LARGE BOWL.

6. Using a pastry blender, mix till dough comes together if more liquidis needed add the whipping cream a little at a time, till it reachesthe right consistency.

7. Finish mixing by hand to form a soft & smooth ball. Divide doughinto 3 or 4 pieces. Keep in fridge while rolling out 1 piece. Toprevent dough from drying out.

8. Dust counter surface & rolling pen with flour. Take a portion of thedough and roll out as thinly as possible.



9. Using a 3 inch Round mini Pie cutter or large jar or glass, rub rim inflour, then cut circles in pastry dough.

10. Add about 1 tablespoon of potato mixture to center of each circle. Ishaped mine a little long to make it easier to cover with dough.

11. Brush outer EDGE of dough with water & fold each round in half.

12. Pinch together with tines of a fork to seal so no potato mixtureleaks out.

13. Lightly dust a large platter with flour, & place finished pierogi's onplatter. REPEAT TILL ALL THE PIEROGI'S ARE MADE. I MADE38 PIEROGIS from this recipe using the amounts specified.

14. In a large pot Heat water till boiling, add salt, then drop 6 pierogisin boiling water, and when they float to the top, BE CAREFUL NOTTO OVER CROWD POT OR THEY WILL STICK TOGETHER.REMOVE WITH slotted spoon onto a serving dish or platter.Repeat till finished.

15. Melt 1/2 to 2/3 stick of butter in large skillet add the SLICEDONIONS & SWEET PEPPERS IF DESIRED.

16. ADD PIEROGIS & LET BROWN ON EACH SIDE. rEMOVE TOLARGE PLATTER, AND TOP WITH ADDITIONAL CHOPPEDGREEN ONIONS if desired. Serve with Sour Cream.

17. Please NOTE: I am no expert, especially for making Pierogis,as thiswas my first time, but I used some methods that were best for me,which may or may not be traditional. My family and Neighborswere very PLEASED WITH THE FINISHED PRODUCT & THERESULTS. YOUR TECHNIQUE MAY BE DIFFERENT FROM MINE, BUT HOPEFULLY



OUR RESULTS WILL BE THE SAME or very similiar. BECAUSE THESEWERE really Really good & very Tasty.


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SidesGrandma Chodzinski's polish noodlesPolish Cabbage Stuffing for TurkeyPOLISH PICKLESPolish PotatoesPolish "Drop Potato Dumplings" (Cin)Polish PotatoesCzwikla - Polish Beets

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Grandma Chodzinski's polish noodles

Ingredients8 ounces thin egg noodles4 chicken bouillon cubes2 tablespoons margarine3 cups water

Directions1. bring to boil water cubes and margarine

2. add noodles and simmer til tender

w w w .ju sta pin ch .com Sides 35

Notes:

My grandma alway s made these for us kids . Wegrow up just calling them grandma's noodles..super easyPrep Time: 1 0 minutesCook Time: 25 minutesServes: 4-6

carrie kiny onSouth Bend, IN

Polish Cabbage Stuffing for Turkey

Ingredients1 medium head cabbage (shredded)3 large onions (diced)1 stalk celery (diced)3 large apples (diced)1 cup butter (or margarine)2 teaspoons each: ground sage and poultry seasoning1 teaspoon each: ground black pepper and salt water or poultry broth (enough to moisten stuffing)

5 loaves of bread (torn up)

Directions1. Saute' cabbage, onion, celery and apple in butter until translucent and tender.

Combine vegetable mixture with spices and bread in a large roast pan or bowl.Sprinkle with water or broth until well moistened. Stuff and truss yourturkey(s) There will be enough for (3) 30-pound turkeys or extra to bake in a


Notes:

This was my Polish mother-in-laws family recipe.My husband announced he was cookingThanksgiv ing dinner, and making cabbage stuffing.my family was horrified!

I made "back up" stuffing (didn't think we'd like thisweird recipe, it was not OUR traditionalThanksgiv ing fare). We liked this so much, that wenever ate the "back up" stuffing! We learned manythings that Thanksgiv ing, like Every one has theirown traditions, don't be afraid to try new things,and.. MAKE NEW TRADITIONS !*** This photo is of a 45 pound turkey ! Y ep, y ouread right, we got it because we had the biggestoven!Prep Time: 30 minutesCook Time: 45 minutesServes: 20-30

La Crosse, WIColleen Sowa

Polish Cabbage Stuffing for Turkey

greased covered casserole or roast pan at 325° for about 45 minutes (or tildone). Take the cover off the last 10 minutes to brown.*** Don't forget to baste the turkey and stuffing... and add some to the pan ofdressing too.

2. We come from a huge family...(and extended family) and sometimes have tomake turkey x 3 !!! If we are making one turkey... we bake the extra dressingin a large pan in the oven.


POLISH PICKLES

Ingredients24 medium cucumbers, peeled & quarterd

water1 teaspoon salt per quart of water used

Add'l water & vinegar to make a weak solution1-1/2 pints white vinegar1-1/2 pints granulated sugar

1/4 teaspoons crushed hot pepper flakes1/2 teaspoons turmeric1/4 teaspoons powdered alum per jar

2 thinly sliced onions

Directions1. Peel and quarter cucumbers. Place in large stainless steel kettle and add water

and salt (as directed above). Cover and stand overnight. Drain and rinse well.

2. Return pickles to washed kettle. Make a weak vinegar solution and pour overpickles. Heat until hot but DO NOT BOIL.

3. Pack pickles in hot sterile jars. Mix the 1-1/2 pint vinegar,sugar, hot pepperflakes and turmeric to make a syrup; Boil syrup 3 minutes, then pour overpickles in jars.


Notes:

I've made these for y ears, recipe was handed downthrough my family .

These taste good, not really a sweet pickle, buttasty !

This is hubby 's favorite pickle...Prep Time: 1 hourCook Time: 1 2 hoursServes: about 6 pints

Gobblers Knob, PAT he Observer

POLISH PICKLES

4. Add 1/4 tsp. alum and 1 slice onion on top of pickles in each jar. Put on lids &rings, seal tight. Set on rack or towel, jars will seal themselves. Store in coolplace.


Polish Potatoes

Ingredients5 onions, sliced thin (not diced!). (yes, you want that many onions!)

2-3 tablespoons butter6 cups mashed potatoes8 ounces cream cheese

8-10 lasagna noodles, cooked (i always make more noodles than i need in case some break)1 pound cheddar cheese, sharp (shredded & i use more than 1 lb b/c i love cheese)

Directions1. Heat oven to 350 degrees. Grease a lasagna pan with either baking spray or

butter.

2. Sautee onions in butter on medium heat for about 10 mins. or until soft, butnot carmelized. Sprinkle w/ some salt.

3. Add the cream cheese to the mashed potatoes (add milk, butter & salt &pepper to your mashed potatoes, as normal) & mix until well blended.

4. Begin to assemble: Put half of the onions on the bottom of your pan. Then topw/ half of the lasagna noodles, a layer of the potato mixture, then 1/2 of theshredded cheese. Repeat so that you end w/ cheese on top. I add Hungarianpaprika and more salt & pepper to the top of the final mashed potato


Notes:

This is an easier way to get the same taste ofpierogies, some say even better! Not for the "low-fat" crowd -- this is comfort food in the way I wasraised (in a Hungarian family ). Smells wonderfulcooking -- great for potlucks -- and can be used as aside or main course @ any meal. I am a good cook; not a good photographer, soapologize for the bad picture. :)Prep Time: 40 minutesCook Time: 1 hourServes: 8-1 0

Harrisburg, PAMichelle Koletar/Mertz

Polish Potatoes

layer. Bake in oven covered w/ alumninum foil (not tight so cheese doesn'tstick, or spray foil w/ baking spray) for 30 mins, then remove foil for another30 mins. Let sit for about 15 mins before you attempt to cut. Enjoy!


Polish "Drop Potato Dumplings" (Cin)

Ingredients1 large potato (peeled and grated)1 cup flour (all-purpose)1 cup whole milk


Notes:

I WAS ASKED BY ONE OF THE GALS IN GROUPS IFI WOULD POST THIS AS IT SEEMED TO HER ITWAS A LOT LIKE HER GRANDMOTHER USED TOMAKE.

I don't know where I got this recipe, my Great-GrandMother was Dutch German,(German Dutch however it goes), so I belong to aGerman web site...it may havecome from their.She was a Quaker....She used to make these dumplings also, and passedit down...Inever ended up with her written recipe.Although it a Polish recipe....the German andPolish have a lot of the samerecipes just may be named a little different.

She is the same Great-GrandMother that my 'PotatoCandy ' Recipe came from.

ANY WAY ...This recipe for Polish drop potatodumplings (kartoflane kluski) uses raw, gratedpotatoes instead of mashed potatoes as this potatodumpling recipe does.These dumplings couldn't be easier, no rolling orcutting. The slack or loose dough is dropped intothe water by spoonfuls and boiled until tender.And there are no eggs in the recipe.

P.S. THESE ARE NOT MY PHOTOS, THEY AREBORROWED.

N/W, ARCin Straw

Polish "Drop Potato Dumplings" (Cin)

salt & pepper (to your taste)

Directions1. Bring a large saucepan of salted water to a boil. Meanwhile, in a medium bowl,

mix all ingredients until a thick paste forms.Dip a teaspoon in the boiling water, then dip teaspoon in the dumpling mixture,picking up half a teaspoon or so, and slide it into the gently boiling water.Continue until all the dumpling dough is gone.Simmer about 20 minutes or until dumplings taste done. Drain in a colanderand serve as a side dish, a Lenten/vegetarian meal (OR, in soup).Makes enough Drop Potato Dumplings for about 8 servings of soup (but not inour house).NOTE:If you like you can roll some of the dough between 2-spoons before droppingthem into the broth.Just depends on how you like the look them ...taste same either way.The pic above is just drops of loose dough; bottom pic is the rolled look.


Polish Potatoes

Ingredients potaotes - any kind you like. (if you are using russet potatoes, cut into quarters)

1 1/2 tablespoons salted butter per every 4 potatoes1 teaspoon koshes salt per every 4 potaotes handful fresh chopped dill and chives just a pinch of grated parmesan cheese (optional)

Directions1. Don't peel potatoes if you can help it. Wash well and cut in half or in quarters.

If you are using a large potato like russet, cut into quarters.

2. Boil potatoes until tender. Drain.

3. Into potato pot, add butter and salt and swish pot around to get coat potatoes.If you are using like a golden small potato, use a spoon to lightly mix. That kindof potato will quicker absorb the butter.

4. Add chopped chives and dill. Gently mix to coat potatoes, trying to keep theirquartered shapes.

5. Sprinkle on little parmesan, if you would like!


Notes:

A classic for the Poles... my twist is that sometimesI sprinkle on just the tinest bit of parmesan cheese!Prep Time: 5 minutesCook Time: 20 minutesServes: 1 - a bunch

Chicago, ILMon H

Czwikla - Polish Beets

Ingredients4-5 beets1/3 cups grated horseradish

1 teaspoon sugar1 tablespoon white vinegar

Directions1. Wash and boil beets until tender (about 40 minutes).

2. Drain beets, wait until they are cool, then peel them. Grate them into a bigmixing bowl; mix in the rest of the ingredients.

3. Cover and let marinate for at least 24 hours. Or, spoon the mixture into jarsand put those fridge for at least 12 hours; my dad uses mason jars.


Notes:

One of my dad's signature dishes. He loves makingczwikla and alway s has extra jars on hand to passaround to family and neighbors.

Adjust the horseradish to y our liking of "heat". Themount for this recipe results in a medium-sharptaste. My mother likes it mild, and I like it super-sharp; every one will like it a little differently .

This dish tastes BEST with fresh mashed potatoes!*** Trust me on that... try it; its soooo good! **Prep Time: 1 0 minutesCook Time: 24 hoursServes: a bunch

Mon HChicago, IL

495052

SaladsCool Cucumber Salad ( Polish Mizeria )Polish Cousins SaladPolish Vegetable Salad (Salatka Jarzynowa )

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Cool Cucumber Salad ( Polish Mizeria )

Ingredients1 cucumber, medium to large size

1/4 cups white vinegar2-3 tablespoons sour cream

2 teaspoons salt1 teaspoon pepper handful fresh dill

Directions1. Wash and peel the cucumber. Slice into thin/medium-thin slices. Mix in bowl

with vinegar, salt and pepper, and chill in fridge for about 2 hours.

2. After chilled, drain the cucumbers, and if you don't like the strong vinegarflavor, give them a rinse, too.

3. Mix in the sour cream. Chop dill and add that in. Mix well and enjoy! Thistastes very fresh and cold and is a great accompaniment to anything off thegrill, and also goes so well with baked or mashed potato!

w w w .ju sta pin ch .com Sa la ds 49

Notes:

This might be my favorite summer salad of all. It isreally refreshing and it goes so well with almostany meal. Hope y ou enjoy it :)Prep Time: 20 minutesServes: 3-4

Mon HChicago, IL

Polish Cousins Salad

Ingredients1 1/2 cups cooked orzo

1 cup leeks, sliced very thin1/2 cups grated cucumber1/2 cups cooked corn

3 tablespoons mayonnaise1/4 cups finely diced red pepper

salt and pepper to taste1/2 cups boiled, diced chicken (optional)

Directions1. Slice leeks paper thin. In the meantime, boil 4-5 cups of water.

2. Place leeks in strainer and over sink, pour boiling water slowly over leeks.Afterwards, place leeks in strainer on the side, over a bowl, to drain.

3. Grate cucumber with skin on. Rinse in cold water and also set tothe side to drain.


Notes:

When we arrived to Poland to my grandma's house,my gorgeous little cousins, Klaudia and Justy nka,made us two salads. Here is one of their recipies;every thing is the same except I omitted thechicken they added, and also I added red pepper.

This salad is not quick to make, as it has to drainand strain for a while. Be patient with it... if y oudon't wait for it to drain, y ou will end up with awatery mess in the end!Prep Time: 1 hourServes: 2-3

Chicago, ILMon H

Polish Cousins Salad

4. Also rinse the cooked corn in cold water and drain.

5. Drain all for about 40 minutes, occasionally mixing to get moremoisture out.

6. Boil orzo according to package directions; add 1/2 tablespoon of olive boil toboiling water.

7. Drain orzo and rinse in cold water. Also set aside to drain for about15 minutes.

8. After drained and chilled, combine orzo with leeks and cucumber,mayo, salt and pepper. Can serve immediately or refridgerate untilready to serve. Garnish top with extra chopped red pepper(optional). Enjoy!


Polish Vegetable Salad (Salatka Jarzynowa )

Ingredients4 carrots, boiled, drained and cubed2 cans peas4 potatoes, boiled, drained and cubed1 medium-sized yellow onion, chopped4 hard boiled eggs, cubed2 pickles, cubed1 apple, cubed (whatever kind you like - the more sour, the more prominent, like granny

smith)2 cups mayonnaise (about 2 cups, depending how creamy you like it)1 bunch parsley1 bunch chives, chopped salt and pepper to taste

Directions1. Have a big mixing bowl ready... you will be needing it to combine all the

ingredients.


Notes:

Delicious, creamy , traditional Polish vegetablesalad. Some delis do make and sell it; the recipevaries from deli to deli, from household tohousehold. Some like it crunchier, some like it withmore of "this" or none of "that".

This is a staple for the Polish Easter breakfast table.It tastes especially good on a plate with somepolish bread and smoked ham.

This is my mother's recipe. It is a traditional,sentimental dish we all look forward to. From myhome to y ours... I hope y ou enjoy it!

(If Alton Brown were Polish, this would surelymake his "good eats" list!)Prep Time: 1 hourServes: 4-8

Chicago, ILMon H

Polish Vegetable Salad (Salatka Jarzynowa )

2. Boil carrots to medium-soft consistency. They should not be mushy, or they'lljust mush up the whole dish and you'll get veggie mash instead of veggie salad.Drain, let cool, and chop into cubes, add to mixing bowl.

3. At the same time, boil your potatoes. Drain and let cool, then carefully chopthem into cubes. Very important to let them cool before you chop them,otherwise the chopping will just make them fall apart. Add to mixing bowl.

4. Cube your eggs, onion (cube the onion into fine pieces... not too big), pickles,apple; add all to the bowl.

5. Add can of peas to the bowl. (Of course, you can boil your own, fresh peas fromthe pod, too!)

6. Chop up the parsley, add to bowl.

7. Salt and pepper your bowl of yumminess, then carefully mix with a big spoon(so as to not mash the veggies). Add the mayo, then mix some more, carefully.

8. Taste! Now you probably want more salt and pepper to to your taste (at thistime, you also may decide you want more of a kick, so add more pickles /onions / apple), or you want it more savory (add more egg, maybe even a littlegarlic salt), maybe you want it more creamy, so add more mayo!

9. When mixed well and you are happy with the flavor so far, sprinkle choppedchives on top, cover the bowl and refrigerate for at least 3 hours. When you arenice and hungry, take it out, eat it heartily with some good Polish bread (noneof that fluffy white stuff for this dish), and some nice smoked ham or salmon,and you will have a great meal leaving you happy; guaraunteed!


57596163656870727476

SoupsFresh Corn and Polish Sausage ChowderPOLISH WHITE BORSCHT ..soupPolish Sausage, Cabbage & Potatoes SoupPolish-Irish Borsch Zurek SoupPolish Pickle Soup! or Polish Chili !Polish Kielbasa Sauerkraut SoupPolish Dill Pickle SoupLentils with Polish Sausage...Zupa Gzybowa - Polish Mushroom SoupHearty Borscht

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w w w .ju sta pin ch .comSou ps56

Fresh Corn and Polish Sausage Chowder

Ingredients1.5 pounds kielbasa, or similar smoked sausage slice 1/4"

2 boiling potatoes, cut in 1/2" cubes1 bay leaf1 green bell pepper, chopped2 ounces pimientos, sliced1 onion, chopped

13.75 ounces chicken broth2 cups corn, cut from cob2 cups cabbage, shredded2 cups milk

pinch salt pinch white pepper paprika

Directions1. Place sausage slices in a 4 to 6 quart kettle or dutch oven; cook over medium

heat, stirring, to brown sausage lightly in its own drippings.

2. Spoon off fat; add potatoes, bay leaf, green pepper, pimientos, onion and broth.

3. Bring to a boil, reduce heat, cover, and simmer for 10 to 25 minutes, untilpotatoes are tender.

w w w .ju sta pin ch .com Sou ps 57

Notes:

Another adopted recipe.MMMmmmmmmmm!!If y ou like good chowder.....This one tastes just likeBob Evans delicious chowder.I use fresh corn, but feel free to use frozen...lastchoice would be canned corn.With the frost on the pumpkin here in Spokane,WA. This wpold be a great choice for dinner.Please enjoy .Nancy ....10/22/12Prep Time: 1 0 minutesCook Time: 30 minutesServes: family


Fresh Corn and Polish Sausage Chowder

4. Stir in corn and cabbage and boil gently, uncovered, about 3 minutes; add milk.

5. Heat slowly just until soup is steaming hot (do not boil).

6. Season to taste with salt and white pepper.

7. Sprinkle with paprika.


POLISH WHITE BORSCHT ..soup

Ingredients1 package polish kielbasa sausage

1-1/2 quarts water1 quart buttermilk1 cup milk1 egg3 tablespoons flour3 peeled, cut-up, potatoes...boiled1 hard boiled egg, quarted prepared horseradish...optinal salt & pepper to taste.

2 dashes parsley flakes


Notes:

A, J.A.P.friend, E-mailed me after looking at my 50POLISH RECIPE, cookbook and asked me if I had arecipe for White Polish Borscht Soup she had inChicago. I went to my Polish file and there it was.Awonderful recipe from my good Polish neighborwho moved to Chicago ten y ears ago.I wish I had remembered it to put in my J.A.P.Cookbook y esterday !So seeing I had all the ingredients at home....Imade it this morning, and here is the results withpictures.It is only 7 :30 here..so this will be mybreakfast!...LOLY UMMY !This is especially for Jo Ellen, with hugs, Nancy5/12/12Prep Time: 1 5 minutesCook Time: 25 minutesServes: 6


POLISH WHITE BORSCHT ..soup

Directions1. Put water in a large pan.

Add the sausage and bring to a boil.Reduce heat to low and cook on low-simmer for 25 minutes.Remove sausage, reserving the liquid.Set sausage aside and let cool.

2. Add buttermilk to cooking liquid and return to a boil.reduce heat to low and simmer.In a medium size bowl, combine 1 egg with the 1 cup of milk.Gradually whisk in the flour and stir till smooth.

3. Add 3 Tablespoons of the simmering soup to the milk and egg mixture and stir to combine.Slowly drizzle milk,egg and flour mixture into the simmering soup,whisking continuously until all has been added.Continue to simmer and stir until the soup has thickened.

4. Add salt and pepper to taste.Add the cut up cup cooked potatoes, along with the sausage cut upinto bite size pieces.Serve on a bowl with the hard boiled, quartered egg on top.I like to add some prepared horseradish on the side, along with a sprinkle ofparsley.


Polish Sausage, Cabbage & Potatoes Soup

Ingredients2 tablespoons butter

1/4 cups onion, finely chopped1/4 cups celery, finely chopped

5 potatoes, cut up1/2 pounds polish sausage, browned & sliced20 ounces chicken broth

4 cups cabbage, shredded11/2 packages peas, frozen

1 teaspoon seasoned salt1/8 teaspoons thyme1/8 teaspoons marjoram

Directions1. Melt butter in large saucepan; Add chopped onion and celery and

sliced sausage.

2. Cook and stir until vegetables are limp and clean and sausage isbeginning to brown.


Notes:

A great recipe..I have just adopted!This was very easy to put together.Delicious and nutritious.I added carrots ...for color. Makes it sorta purty !!!Prep Time: 1 5 minutesCook Time: 3 hoursServes: Family


Polish Sausage, Cabbage & Potatoes Soup

3. Add chicken stock and cabbage and bring to a boil; Reduce heat tosimmer and cook for 5 minutes.

4. Taste for seasoning and add salt and pepper as needed - Don't overcook.


Polish-Irish Borsch Zurek Soup

Ingredients2 links smoked polish sausage / kielbasa3 links irish banger sausage2 potatoes, peeled and cubed3 sticks leeks, chopped2 carrots, peeled and chopped6 cups water1 cup milk2 packages borsch zurek soup mix (i like adamba brand)

1/2 bunches parsley4 eggs, boiled2 tablespoons horseradish (optional)1 bay leaf

Directions1. Peel and cube potatoes in medium to smaller size cubes; boil until they are

about halfway done (check by slicing knife through a cube...should be hard todo). Drain.

2. Fill pot with fresh water (about 6 cups); add chopped carrots (chop them to thesize you like them in your soups) and chopped leek. Drop in the bay leaf. Bringto a light boil, then lower to a simmer.

3. Chop sausages into bites you are comfortable with. Be careful when


Notes:

I am pure Polish, married to a pure Irish, and Ifound this way to combine our loves for our ethnicsausages, combined love of potatos and heartysoups/stews. This soup is not for the meek; this isfor serious heavy meal lovers. Hope y ou enjoy it!Prep Time: 25 minutesCook Time: 1 hour 20 minutesServes: 5

Mon HChicago, IL

Polish-Irish Borsch Zurek Soup

chopping the bangers because they are so tender. Slice them carefully. Addsausages to pot. Simmer for about 10 minutes.

4. While soup is simmering, boil your eggs in a separate pot. Boil them to yourliking... soft or hard tastes well with the soup! After your eggs are done, justput them to the side to cool.

5. In a bowl, empty out the soup mix packets. I use two to give a mild - to -robust borsch flavor. Use 3 packets if you want a robust, out-of-this-worldborsch flavor! To the bowl, add 3 ladles of your hot soup, and 1 cup of milk.Whisk together the hot soup and the mix until it is all combined and creamy.Pour mixture into soup pot. Simmer for about 10 more minutes. Chop parsleyand sprinkle it on top of soup. Turn off heat and let soup rest on burner.

6. At this time, peel eggs and chop them up into your soup bowls. Addhorseradish (however much you like; I love lots!). Pour hot soup into the bowlsand serve immediately. This is very good with bread and butter on the side.Enjoy!


Polish Pickle Soup! or Polish Chili !

Ingredients

SOUP1/3 cups butter

2 large green onions (chopped small)1 large onion (chopped large)6 large potatoes (peeled, cut in 1-inch cubes or smaller)5 cups chicken broth4 cups diil pickles (cut into slices or cubes) (about 4-5 pickles)1 cup pickle juice1 teaspoon each: garlic powder, ground black pepper1 teaspoon each: sugar (optional), fresh dill (chopped fine) (save some dill to garnish -

optional)1 1/2 cups sour cream

OPTIONAL THICKENER


Notes:

I had a few requests for this recipe... Y ou can addor delete items and y ou can play with meats andseasonings... Many people eat this without anymeat.

It is easy to make and enjoy !

Y ou can substitute the sour cream with cannedtomatoes (amount doesn't really matter), and y oucan add Polish Sausage cut up instead of the baconor ham.

Y ou can add colored bell peppers and carrots forcolor...

This recipe is a kind of Polish Chili!

Play with y our food!Prep Time: 1 5 minutesCook Time: 25 minutesServes: 8

Colleen SowaLa Crosse, WI


1/2 cups water or broth2 -3 tablespoons corn starch

OPTIONAL SOUP INGREDIENTS1/2 cups crispy bacon crumbled large

1 - 2 cups ham (cubed) carrots, red bell pepper, green bell pepper, zucchini

Directions1. Saute the onions in the butter about 4 minutes over medium heat

until translucent (be sure not to burn!).

2. .

3. Add potatoes and half the broth. Cook 10 minutes.Add remaining broth, pickles, pickle juice, sugar and seasonings.

4. Use Garlic Dill Pickles..... This photo is my home canned Garlic DillPickles with red peppers..... both are good.

5. Cook 10 minutes with the lid on the pot.Remove lid, take out 1/2 cup of broth, slowly stir the broth into abowl with the sour cream.Slowly add sour cream mixture into soup pot stirring constantly.If you want the soup thicker, add together the optional cornstarch and water ina bowl or a cup. When well mixed, slowly add to the soup pot (stirringconstantly).When thickened, remove from heat. Stir in the optional bacon or ham andserve. At this time you can garnish with a sprig of fresh dill (optional)



6. .


Polish Kielbasa Sauerkraut Soup

Ingredients15 ounces sauerkraut (1 can)

1 polish kielbasa (fully cooked), diced6 potatoes, peeled and diced into small pieces1 medium yellow onion, finely diced1 small carrot, grated1 teaspoon caraway seeds

1/4 teaspoons marjoram1/2 tablespoons vegeta (all - purpose seasoning)

1 tablespoon pepper1 tablespoon hungarian paprika salt to taste sour cream dollops (garnish on top) freshly chopped dill, chives and parsley for garnish)

Directions1. Sautee onions in pan with the butter until onions are tender (don't completely

brown / carmelize them).

2. At the same time, in a pot, add potatoes and enough water to cover them aboutan inch over the tops of the potatoes.


Notes:

Very filling soup; this has a tangy flavor to it;instead of the dollop of sour cream, y ou can add atablespoon of cream cheese to the bowl to smoothout the taste. I don't like to use either; I just like thesoup as it is. The only thing I do differently is addextra pepper because I love a peppery 'kraut!

Instead of the kielbasa, y ou can also use beans tomake this a vegetarian dish.Prep Time: 1 0 minutesCook Time: 25 minutesServes: 3-4

Chicago, ILMon H

Polish Kielbasa Sauerkraut Soup

3. Add onions to potatoes. Cover and let cook for 5 minutes. In the meantime,rinse and drain your sauerkraut.

4. Add the rest of the ingredients to the pot except for the optional ones and thesalt-to-taste.

5. Add more water to just cover all the ingredients. Cover and let cook untilpotatoes are tender (about 20-25 minutes).

6. After potatoes are tender, turn off heat. Stir in salt-to-taste. Add extra pepperif you'd like.

7. When serving, garnish top with dollop of sour cream, freshly chopped dilland/or chives, and/or parsley. Eat this soup with some good buttered polishrye bread on the side!


Polish Dill Pickle Soup

Ingredients6 cups vegetable, chicken or beef stock4 large dill pickles, shredded

1/2 cups pickle juice, from the pickle jar2 1/2 cups thinly sliced potatoes

2 tablespoons instant flour or otherwise called wondra1 cup milk1 medium egg2 tablespoons soft butter

GARNISH chopped fresh dill sour cream salt and pepper

Directions1. In a large saucepan or soup pot with cover, combine stock, pickles, pickle liquid

& potatoes. Bring to a boil, reduce heat and cook covered, over low heat untilpotatoes start to get soft (about 10 minutes).

2. Combine flour and milk, add to broth, bring to a boil and remove from heat.

w w w .ju sta pin ch .comSou ps7 0

Notes:

Wow, this is a unique soup that I haven't had thechance to have y et. I really look forward to try ingit. One of the comments said it is beloved bypregnant woman. hehe Well, I hope to find someWondra too as I haven't cooked with it either.Any way , this sounds delicious and I hope y ouenjoy as well.

Found this on food.comPrep Time: 1 5 minutesCook Time: 35 minutesServes: 1 0

Warren, OHKim Biegacki

Polish Dill Pickle Soup

3. Combine egg and butter and stir into broth.

4. Return pot to the stove and heat through without boiling. Season with salt andpepper. Garnish with sour cream and dill.

w w w .ju sta pin ch .com Sou ps 7 1

Lentils with Polish Sausage...

Ingredients1 pound lentils, dry cold water

1 1/2 pounds italian sausage1/4 cups olive oil

1 medium onion, finely chopped1 carrot, finely chopped2 garlic cloves, minced

1-2 sprigs italian parsley, finely minced pinch pepper

Directions1. Clean lentils well by soaking them briefly in cold water, changing the water at

least once...

2. Put them in a 2-1/2-quart saucepan, add a chicken boullion cube and coldwater to cover, and bring to a boil; lower heat to simmer and cook until notquite done, about 45 minutes...

3. Meanwhile, slice sausages once length wise and then cut slices from each half ofthe sausages...

4. In a medium skillet, brown the sausage slices, then add and saute the onion,


Notes:

I was looking for a Lentil Soup Recipe and adoptedthis abandoned one, made a few adjustments addeda photo, and here we are... If y ou like, y ou coulduse Smoked Ham Hocks instead of the PolishSausages... I hope y ou all enjoy this fine Croatian version ofLentil Soup :-)Prep Time: 30 minutesCook Time: 1 hour 30 minutesServes: 6

San Pedro, CAWinnie Peric

Lentils with Polish Sausage...

carrot, garlic and parsley in the olive oil over medium heat until the onion istranslucent and the vegetables are almost done...

5. To the lentil pot, add the sausage and vegetables, season with pepper, and mixgently using a wooden spoon...

6. In a small sauce pan you will make a roux... Warm enough oil to cover thebottom of the pan, and add some of the liquid from the lentils and a couple oftablespoons of flour...

7. Brown the roux lightly then transfer to Lentil Soup and bring to one last boil,this will help thicken the soup a bit...Adjust seasonings to your taste...

8. Serve with Croutons, garnish with some sliced Green Onions and if you likesprinkle some Parmesan Cheese on top... Enjoy :-)


Zupa Gzybowa - Polish Mushroom Soup

Ingredients1 1/2 cups dried mushrooms (your choice)

1 cup fresh mushrooms (your choice)8-9 cups vegetable stock

1 stick unsalted butter1 yellow onion, finely diced2 tablespoons flour or cornstarch4 ounces sour cream

salt and pepper to taste vegeta to taste (optional) chopped dill or parsley, and dash of pepper, for garnish


Notes:

My dad is a mushroom nut. He LOVES hismushrooms. Where he and my mom are from inPoland, there are lots of forests where mushroomsgrow wild, and they are a staple of cooking in theregion.

My dad uses them fresh, dried, dehy drated,whatever. Mushroom soup (Zupa Grzy bowa) wason our table a lot. This is simple to make and reallyso full of flavor. My mother makes the best. This isbased on her recipes (which is not written down, soI've translated her "little of this, little of that"method!)

Y ou can also add a hearty noodle to this soup, orvegetables like carrots. Also, now they even sell"Zupa Grzy bowa" flavor packets in the store; I haveused these sometimes to enhance the flavor of thesoup, but not as a substitute for using realmushrooms or real stock.Prep Time: 1 5 minutesCook Time: 40 minutesServes: 6-7

Chicago, ILMon H

Zupa Gzybowa - Polish Mushroom Soup

Directions1. Put dried mushrooms in a pot and cover them with boiling water. Cover pot

and let stand to soak until they are soft. This depends on the mushroom youuse. This may take a few minutes, or maybe sometimes an hour.

2. After they are softened, rinse them and chop them up into diced bits, or intostrips.

3. In your soup pot, add all mushtooms and the broth. Bring to a boil and thenreduce to simmer.

4. In a saucepan, sautee onions in all the butter until brown and tender. Addonions and butter to the pot.

5. In a small bowl, mix cornstarch/flour with a ladle or two of the hot soup. Whiskuntil all lumps are gone. Add it all back to the soup, or strain through smallstrainer if you still think you have lumps left.

6. Stir in the sour cream. Salt and pepper to taste. Also add vegeta if you have it /if you want to. At this point, you may want more sour cream so add 8 ozinstead of 4. I don't like lots of sour cream so I just do 4.

7. Garnish with chopped dill / parsley / pepper when serving.


Hearty Borscht

Ingredients2 large cans chicken stock1 can beef broth1 can vegetable broth2 parsnips (peeled and halved)2 ribs celery2 carrots (sliced)1 whole chicken (quartered)2 bunches fresh beets with stems1 large onion3 tablespoons butter

1/2 bag yukon gold potatoes2 cloves garlic

3-5 sprigs fresh dill2 pinches fresh parsley

white vinegar (to taste) sour cream (to taste... optional)

Directions1. Combine all stocks in large soup pot. Add chicken, carrots, celery, and parsnips.

Bring to a low simmer until chicken is cooked, skimming the top of the soup toremove "foam" and blood. Chicken is done when juice from chicken runs clearwhen punctured with a fork. Remove cooked chicken and parsnips, discard.


Notes:

This is a version of Borscht that my Mother's Polishfamily has made for many generations. I rememberHATING this soup as a kid, but now that I am allgrown up, I can't get enough of it! Funny how y ourtastes change! I have seen this soup done manydifferent way s, but I prefer this recipe because ofhow hearty it is. I know this recipe looks like a lotof work, but its really very easy and the end resultis SO worth it. Many of these steps (boiled pots andbeets) can be prepared ahead of time.Prep Time: 1 hourCook Time: 2 hours

South Windsor, CTCatherine Badowski

Hearty Borscht

2. While soup base is simmering, wash potatoes and boil with skins on in aseparate pot. Potatoes are done when skins begin to crack and is somewhattender to a fork. Strain and set aside to cool. Once cooled, peel skin (should pullaway easily)and cut into 1 inch cubes. Add to soup base after chicken andparsnip have been removed.

3. Remove beet stems from beets (set aside) and boil beets until fork tender inanother separate pot. Strain and let cool. Once cooled, remove outer layer ofbeet and slice into "small frech fries". Add to soup.

4. Saute chopped onion in small saute pan with 1 tbs. butter until tender, setaside.

5. Rinse beet leaves and stems, and chop into 1 inch pieces. In large saute pan,add remaining butter and cook until leaves are wilted and stem is tender.

6. Add onion, stem/leaf mixture, sliced garlic, fresh dill and parsley, salt andpepper to taste as well as the white vinegar to taste. Let soup slowly cool onstove to let flavors combine.

7. When ready to serve, add a dollop of sour cream and accompany with somerustic, fresh rye bread.


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DessertsPOLISH "MAKOWKA" A BREAD PUDDING.. A no-cook recipePovitica - A POLISH WALNUT TUBE BREAD no yeast!Katarzynki - Polish Gingerbread CookiesPolish Sauerkraut Custard PieBusia's Authentic Polish PaczkiPolish Twist (Thief Boys)Polish Poppyseed Meltaway cookiesPolish Chrusciki (Crullers or Angel Bows)Busia's Polish CoffeecakeNana's Kolaczki (Nut and poppy seed pastries)

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POLISH "MAKOWKA" A BREAD PUDDING.. Ano-cook recipe

Ingredients1-1/2 cups sugar

1 pound ground poppy seed4-6 slices of bread

2 cups milk

Directions1. Line the bottom of a 3 quart casserole with a slice of bread,then poppy seed

and then the sugarDo this three times.Pour 2 or more cups of boiling milk over the layers.Be sure to have enough milk to moisten the bread.Let cool. Cover and refrigerate. Till serving time.

2. Serve in individual dish.Dress it up a little..if you want.I like it straight out of the refrigerator!

w w w .ju sta pin ch .com Desser ts 81

Notes:

I found this in my Aunts recipe box..Some one outin cy ber space might be looking for this.I hope it helps........A different recipe..try it y ou might like it...Columbus toke a chance...eh?Prep Time: 1 0 minutesCook Time: 30 minutesServes: family


Povitica - A POLISH WALNUT TUBE BREAD noyeast!

Ingredients1-1/2 cups sugar

1 cup flour4 eggs

1-1/2 teaspoons baking powder1-1/2 teaspoons baking soda

2 cups sour cream1-1/2 teaspoons vanilla

3 cups ground walnuts2 tablespoons flour1 teaspoon cinnamon

1-1/2 cups brown sugar1/2 cups butter ..plus 2 tablespoons

Directions1. Cream butter and sugar. Add eggs, one at a time.

Mix dry ingredients and sift 3 times.Add slowly to creamed mixture.Alternately with sour cream. Add vanilla.Now mix filling ingredients, walnut, flour, cinnamon. and brown sugar greaseand flour a bundt or tube pan. Pour a layer of batter then a layer of filling,ending with the batter.


Notes:

The traditional Povitica,Y ou might like this quick no y east version.A Polish (WISC. farm) neighbor gave me this breadrecipe, about 1957 .Y ou can bake it in a bundt pan.A beautiful presentation and delicious! This Eastern European sweet bread is pronouncedby grandma ..po-va-tet-sa!I have heard it is a Croatian recipe.Prep Time: 1 5 minutesCook Time: 1 hour 1 5 minutesServes: Family

Spokane, WANancy J. Patry kus

Povitica - A POLISH WALNUT TUBE BREAD no yeast!

2. Pre-heat 350 degree oven. Bake for 1-1/4 hours.Cool on a rack 15 minutes.Remove to serving dish. When cool, sprinkle lightly with powdered sugar.


Katarzynki - Polish Gingerbread Cookies

Ingredients2 cups flour1 cup sugar1 teaspoon ground cloves1 teaspoon cinnamon

1/4 teaspoons ground mace1/4 teaspoons cream of tartar

1 teaspoon cocoa powder just a pinch of black pepper

1 cup honey4 eggs1 teaspoon baking soda flour for dusting

FOR CHOCOLATE ICING:1 bar of baking chocolate, or 2 cups of chocolate chips2 tablespoons unsalted butter


Notes:

When I was a little girl - oh, who am I kidding... IALWAY S LOVED these and ALWAY S WILL evennow when I'm a big girl!

When I get any chance to go to the city to thepolish market, I stock up on these like Y 2K peoplestocked up on water and gasoline. They are so goodat any time; not just Christmastime.

There are variations; these can be made withvarious fruit fillings in the middle, or glazed with asugar glaze instead of chocolate. I like thetraditional shape of the katarzy nka, but also y oucan make them round, heart-shaped or whatevery ou like.Prep Time: 20 minutesCook Time: 30 minutesServes: a bunch

Chicago, ILMon H

Katarzynki - Polish Gingerbread Cookies

Directions1. Mix all dry ingredients in a bowl. Preheat oven to 350*.

2. Heat honey in saucepan until it begins to boil. Turn off heat.

3. Beat together the eggs and sugar until thick.

4. Fold dry ingredients into eggs and sugar. Pour in honey and mix until smooth;don't over-mix.

5. Turn out gently on floured surface. Roll out to 1cm thickness. Cut into desiredshapes.

6. Bake 12 - 15 minutes until darker color develops.

7. Set aside and allow to cool before dipping into chocolate.

8. While cooling, set upa double-boiler system on stove. (I just use a pot of boilingwater, and set another pot (small rounded-bottom pot like a mini-wok typething) on top of it.

9. Melt butter and chocolate in pot. Stir to combine. Use tongs to tip cookies in.Set cookies on wire rack to cool.

10. Serve with dusting of powdered sugar if you'd like, and a nice tallglass of milk. Yum.


Polish Sauerkraut Custard Pie

Ingredients3 cups mini marshmallows1 cup heavy cream

1/4 cups granulated sugar2 teaspoons cornstarch1 teaspoon pure vanilla extract3 large eggs4 tablespoons kahlua1 small can sauerkraut, drained ,rinsed and cut up fine

1/4 teaspoons cinnamon1 pinch nutmeg1 8 or 9 inch pre-made graham cracker pie crust

Directions1. In a large heavy bottom saucepan put in the marshmallows, cream, sugar and

vanilla. Stir over low heat until marshmallows have melted.Beat eggs and addthe cornstarch to the eggs. Place 3 or 4 tablespoons of the marshmallowmixture to the egg mixture and stir so eggs do not curdle. Now add this to themarshmallow mixture and stir well. Remove for the heat.

2. Add the sauerkraut, Kahlua, and cinnamon. Blend together.Pour into pie shell and bake at 425^ for 10 minutes. Sprinkle nutmeg on


Notes:

If y ou don't tell any one - they will not know thatthey are eating sauerkraut in this custard pie.This is a sweet pie- so cut small pieces. Enjoy This recipe is from my husband's Polishgrandmother- written on an envelope. This photowas clipped to the envelope.I tweaked the recipe abit.I haven't made this pie y et, but my husband said heate it at his grandma's once and it was good.Prep Time: 1 0 minutesCook Time: 30 minutesServes: make an 8 or 9- inch pie

Las Vegas, NVPat Duran

Polish Sauerkraut Custard Pie

top of pie. Turn temperature down to 350^ and bake for 20 more minutes oruntil silver knife inserted in the center comes out clean. Cool on wire rack.


Busia's Authentic Polish Paczki

Ingredients2 packages active dry yeast

1/4 cups warm water (100 degrees)2 cups milk, scalded and cooled to lukewarm2 cups ap flour4 egg yolks1 whole egg

1/2 cups granulated sugar1/2 cups butter, melted1/2 teaspoons vanilla extract

1 teaspoon salt1/2 teaspoons freshly grated nutmeg

5 cups ap flour1 cup raisins

Directions1. Dissolve 2 pkgs dry yeast in the warm water for about 10 minutes until it

begins to foam.

2. Add 2 cups cooled, scalded milk and 2 cups flour and beat well.


Notes:

This recipe was handed down from my Busia,(Grandma) to my mom and aunts, then to me andmy cousins. Now my daughters and son have therecipe to carry on the tradition.Though many paczki y ou see in stores on FatTuesday are filled, we never had any thing butraisins added to the dough. One of our localchurches make paczki as a fundraiser and makethem plain (no raisins), but never ever are theyfilled.Prep Time: 2 hours 30 minutesCook Time: 45 minutesServes: 3 dozen paczki

Saginaw, MIPat DiMercurio

Busia's Authentic Polish Paczki

3. Add the 4 egg yolks and 1 whole egg, sugar, melted butter, vanilla, salt andnutmeg. Beat until light and fluffy.

4. Add 4 cups of the flour and the raisins (toss the raisins in a bit of flour beforeadding to dough). Mix well. Dust a flat surface with a small amount of theremaining flour and knead until smooth, about 5 minutes, using the remainingflour as needed. Place dough in a greased bowl, cover with film and place in awarm spot to raise for 1 hour.

5. Turn 1/2 of the dough out on a floured surface and pat out 1/2 inch thick. Cutcircles with a 2 1/2 inch biscuit cutter. Place cut out dough on a floured pan ortowel. Cover with a kitchen towel and let rise until double, about 45 minutes.Repeat with remaining dough.

6. Pour enough vegetable or canola oil into a heavy pot or an electric frying pan tofill about 1/2 full. Using a candy thermometer, heat oil to deep fry temp.Gently drop in 4 or 5 paczki into the oil. When golden brown on one side flip thepaczki over to fry on the other side. Use a long needle or a toothpick to pokeinto the center of the paczki; if no dough sticks to the needle, the dough iscooked. Remove paczki from oil and place on layers of paper towels or plainbrown paper bag to drain and cool.

7. In a small paper bag, put about 1/2 cup of either powdered sugar or cinnamonsugar. Add a paczki, close bag and shake to cover with sugar and serve. Paczkiget stale after a day so place unused paczki in a freezer zip bag. Remove onlywhat you need. Defrost and sugar them when you want more:)


Polish Twist (Thief Boys)

Ingredients1 1/2 packages active dry yeast

1 teaspoon sugar1/4 cups warm water

1 1/2 cups butter, divided2 1/3 cups sugar, divided

3/4 cups hot milk5 cups all purpose flour, divided3 eggs, beaten

1 1/2 cups walnuts, finely chopped1 1/2 teaspoons cinnamon, ground

Directions1. Mix yeast, sugar and warm water together. Set aside

2. Combine 1/2 cup butter and 1/2 cup sugar. Add hot milk and stir until butteris melted. Add to yeast mixture.

3. Add 2 cups flour and beat until smooth; beat in eggs. Add remaining flour tomake a soft dough. Place in greased bowl, turning to grease the top. Cover andlet rise in warm place until doubled in bulk, about 1 hour.

4. Melt remaining 1 cup butter and place in a small bowl. Place remaining


Notes:

Grandma's favorite.Prep Time: 2 hoursCook Time: 1 5 minutesServes: 4 dozen

Cincinnati, OHLinda P

Polish Twist (Thief Boys)

sugar in a small bowland mix with 1 1/2 teaspoons of ground cinnamon. Placenuts in a small bowl.

5. Divide dough into fourths. Shape each fourth into 12 inch rolls. Divide each rollinto 12 pieces, and shape each piece into a 7-inch rope. Dip each into meltedbutter, then sugar & cinnamon mixture, then butter, then chopped nuts. Foldeach rope into half; twist to make a braid. Place on greased baking sheet andcover. Let rise until double, about 20 minutes.

6. Bake at 350 degrees for 15-20 minutes.


Polish Poppyseed Meltaway cookies

Ingredients 1/2 c butter, softened at room temp 1/2 c sugar 1 1/2 tablespoons poppyseeds 1/8 teaspoon baking soda 1 tablespoon milk 1 egg yolk 3/4 teaspoon vanilla 2 1/4 teaspoons shredded lemon peel 1 1/2 c flour

FOR ROLLING COOKIES IN: confectioners sugar

Directions1. Beat butter on high for about 30 seconds in a medium sized mixing bowl.

2. Now add sugar, baking soda and the poppyseeds and beat until combined

3. Beat in milk, egg yolk, vanilla and lemon peel

4. Now beat in as much flour as you possibly can using your mixer, then you willstir in all remaining flour with a wooden spoon


Notes:

Another Christmas Favorite in my family and verydifferent from the other poppy seed cookies wemake.

Miami, FLDeneece Gursky

Polish Poppyseed Meltaway cookies

5. Divide your dough in half and then shape each half into a roll about 9 inches inlenghth. (should resemble a log)

6. Wrap the logs in palstic wrap and refrigerate for at least 4 to 5 hours.

7. Once dough has been refrigerated cut it into slices using a very sharp knife.Put the slices on an ungreased cookie sheet, leaving about an inch in betweeneach slice. Bake cookies at 375 degrees for 7 to 10 minutes or until the edges ofcookies are firm.

8. While cookies are still warm roll them in the confectioners sugar. Then place onwire racks to cool completely.

9. When cookies are cooled completely roll them again in the confectioners sugar

10. Enjoy these wonderful meltaways with your family


Polish Chrusciki (Crullers or Angel Bows)

Ingredients2 large eggs5 large egg yolks

1/2 teaspoons each: salt and ground nutmeg1/3 cups powdered sugar1/3 cups heavy cream (or canned condensed milk)

1 teaspoon vanilla (or lemon juice if using triple sec)2 tablespoons brandy or rum (or triple sec is using lemon juice)

2 1/3 cups flour

OIL FOR FRYING vegetable oil or peanut oil or canola oil (original recipe calls for lard)

COATING powdered sugar (or cinnamon powdered sugar or granulated sugar)


Notes:

This is a pretty , light, crispy treat. The childrenlove to make these little "bows". Sometimes wemake these for breakfast... sometimes for dessert...

This recipe came from my Polish mother-in-law.

These look really pretty on our holiday sweettable!

*** This Main photo is not my photo... got it fromthe internet, the rest are mine check out thecinnamon dusted ones.Prep Time: 45 minutesCook Time: 40 minutesServes: 7 0 -80 (makes a big roast pan full !)

La Crosse, WIColleen Sowa


Directions1. In large bowl: combine whole eggs and the yolks with sugar, salt,

nutmeg and vanilla (or if using Triple Sec use Lemon or orangejuice instead of vanilla). Beat at high speed about 3-5 minutes.Adding: cream, brandy (or rum or Triple Sec). Add flour. Beat 3-5minutes longer until a thick dough forms.

2. Divide the dough in half, cover with damp clolth or plastic wrap andlet rest for about a half an hour.

3. Roll the dough to about 1/8-inch thick. I use a pizza cutter to cutthe dough into strips that are about 2-inches wide and to cut eachstrip diagonally( / ) 3-4-inches apart. (Cover the dough with adamp towel or plastic wrap to keep from drying out as you arefrying and sifting with powdered sugar).

4. Heat 4 -6 inches of oil in large, deep pan for frying to 350 degrees(I use a thermometer). Make a slit in the center of each strip of dough, and pull one end ofthe dough strip through the slit you cut, in order to form a bow to make themtraditional (I sometimes just cut them into strips or triangles and then frythem this way.. they taste just as good!).

5. Fry 5 - 8 strips at a time for 30 seconds to 1 minute on each side oruntil golden brown. Keep a close watch as they cook quickly. Drainon paper towel lined platter. Dust quickly with powdered sugar bysifting the powdered sugar over cookies.

***Some people drizzle the chrusciki with a little maple syrup or honey.

*** These cookies are meant to be eaten right away as they are better freshlymade, they do not store well, you may try to store in an airtight container.Within the next few days the cookies can be baked in a 350-degree oven for 3-5 minutes to crisp them up again. Then dust them again with powdered sugarto "refresh" them. But they are usually made and served right away... andaround our house there aren't any leftovers to store! LOL



6. *** Sometimes we add cinnamon to our powdered sugar beforesprinkling the cookies!*** Some people don't cut the slit and pull the end through.... theyjust loosely make a knot just like when you start to tie your shoes. No matterhow you cut them, slit them or not slit them, tie them or not... they are a fast -easy treat!


Busia's Polish Coffeecake

Ingredients2 packages active dry yeast

1/4 cups warm water (100 degrees)1 1/2 cups milk, scalded and cooled

3/4 cups granulated sugar1 teaspoon salt

1/2 cups butter3 eggs1 teaspoon pure vanilla extract1 teaspoon cinnamon, ground

1/4 teaspoons freshly grated nutmeg1/2 cups raisins6-7 cups ap flour

STREUSEL TOPPING1/4 cups flour1/2 cups granulated sugar1/4 cups butter, cold1/2 teaspoons cinnamon, ground

Directions1. Dissolve 2 pkgs. dry yeast in the warm water until foamy.


Notes:

This recipe was handed down from my Busia(Grandma) to my mom and aunts, who in turn gaveit to my cousins and me. Now my daughters andson have the recipe to hand down to their children.Prep Time: 3 hoursCook Time: 35 minutes

Pat DiMercurioSaginaw, MI

Busia's Polish Coffeecake

2. Heat milk to scalding and remove from heat. Add sugar, salt and butter to themilk. Mix well to blend and cool to lukewarm.

3. Beat in eggs, one at a time, mixing thoroughly after each. Add yeast mixture,vanilla, cinnamon and nutmeg. Mix in raisins.

4. Start adding flour, a cup or two at a time, mixing well for about 5 minutes.Dough will be sticky and wet. Cover dough and raise in a warm spot till doublein size.

5. While dough is raising mix streusel topping ingredients until crumbly.

6. Punch dough down. Grease 2 9x5" loaf pans or 3 smaller ones. Divide doughbetween the pans, patting down to even out.

7. Sprinkle topping over the loaves and let rise in pans until the dough reachesthe top of the pans. Bake at 350 degrees for 35 minutes, until loaves are goldenbrown. (Place pans on a baking sheet to avoid sugar spilling over and making amess in your oven. Remove pans from oven. Take loaves out of pans and placeon a rack to cool.


Nana's Kolaczki (Nut and poppy seed pastries)

Ingredients


Notes:

Nana was Polish,and man could she cook. Shemade these little pastries every y ear at Christmastime and I can still see her at the table, apron onand talking to me while I watched her rolling thedough. I just recently asked another member if she had arecipe for the ice cream dough because mine wasruined from water damage in my house. She foundme one : )However this morning when I was telling mydaughter the story she reminded me that thecookbook I had published for her last y ear with allnana's and other family members recipes in itcontained the Kolackzi recipes. So not only did Iretrieve the ice cream one but also the regulardough recipe.My dad and Husband preferred the regular doughand my step dad and mom preferred the ice creamdough. Nanas recipe differs from most in technique moreso than any thing. She did not cut them intosquares, fill and fold over and pinch. She cut theminto circles, filled and then rolled them much like aminiature jelly roll. She also did not roll hers inpowdered sugar, she used granulated sugarinstead.The ice cream dough comes out more puffy , whereas the regular dough comes out more flaky .I think I will need to have another copy of therecipe book I made published for my self since Istill work off of Nanas hand written recipe cards : )

Pictured are poppy seed kolaczki made with the icecream dough

Deneece GurskyMiami, FL


DOUGH #1 ICE CREAM DOUGH1 pint vanilla ice cream4 cups flour1 pound butter

DOUGH #24 cups flour3 teaspoons baking powder1 teaspoon salt

1/2 pounds butter1 tablespoon crisco, heaping2 tablespoons sugar3 eggs

3/4 teaspoons vanilla2 tablespoons milk

*GRANULATED SUGAR TO ROLL IN AND FILLINGS SHOWN BELOW

Directions1. For Ice Cream Dough:

Mix flour and butter until crumbled. Add ice cream and mix until dough forms.Form into ball and wrap in plastic wrap and refrigerate over night.

2. For Regular Dough:Mix flour, baking powder, and salt.Blend in butter and Crisco. Add sugar andmix well. Make a hole in center and add eggs, vanilla and milk. Beat this with afork, then mix to a stiff dough. Form dough into a ball. Wrap in waxed paperand chill.

3. Poppy seed Filling:1 lb. ground poppy seed2 cup sugar1 teaspoon vanillaMilkMix all ingredients adding enough milk to make a paste. This should bespreadable.

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4. Walnut Filling:1 lb crushed walnuts or pecans1 tsp vanillahoneyMix all ingrediants adding honey till you make a paste. This should bespreadable

5. Regardless of dough you are using, roll dough to about 1/8 inch thick. Cutcircles with cookie cutter or large mouthed glass. Spread the dough roundswith filling and roll from one side to the other, like a jelly roll. Place onungreased cookie sheet, seam side down.For Ice cream dough: Bake at 350 for 20 minutes or until lightly brownedFor regular dough: Bake at 375 for 10 to 12 minutes or until lightly brownedRemove and roll in granulated sugar while still warm

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105107108

SnacksCHGO.MAXWELL ST.POLISH SAUSAGE (BOBAKS recipe))Candy's ooey gooey cheesy polish sour kraut sammich!Mama Hossa Polish Sandwich

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w w w .ju sta pin ch .comSn a cks1 04

CHGO.MAXWELL ST.POLISH SAUSAGE(BOBAKS recipe))

Ingredients2 pounds smoked polish sausage......*see note

10 hot dog bun....warmed2 large onions3 tablespoons butter or margarine

1/2 tablespoons salt mustard

Directions1. Prepare sausage according to the fowwowing methods: 1. STOVE

TOP,. Place sausaes in shallow pan with 1/4 cup of water overmedium heat.Simmer, covered for 10 minutes, turning once.Remove cover. let water evaporate, then brown links in pan ..turning.2. GRILL, Prepare charcoal or wood fire and allow it to burn down toembers.

w w w .ju sta pin ch .com Sn a cks 1 05

Notes:

This will ,take y ou back to y our childhood....if y ouever v isited or lived in Chicago!The highlite of v isiting MAXWELL St. and for allbargins! was this open air food stand..on the corneroh Halsted & Maxwell St.The Smoked Polish was a must.... a warmd bun, lotsof fried onions and mustard, MMMmm to die for!Then shop the open air stands on each side of thestreet for bargins.During the 40,s and W.W.2 y ears, shoes wererationed...my dad would take us there on the streetcar for shoes.Price was alway s right...and no ration couponneeded! AWwww memories....!!Nancy ...11/27 /12Serves: 1 0


CHGO.MAXWELL ST.POLISH SAUSAGE (BOBAKS recipe))

Place sausage on grill until well browned and crusty, turning often so not toburn.In a separate pan melt butter over medium heat, add sliced onions, salt andcover.Saute onions until they become transparent or carmelized to enhance theirflavor.Add the cooked sausages to the sauted onions and simmer on low for 10minutes.Place sausages on steamed (warmed) rolls, smother with onions and dabs ofmustard.SERVE.....and enjoy!

2. *** NOTE:This recipe was pinched, from BOBAKS SAUSAGE COMPANY(A GREAT POLISH STORE)in S.W. Chgo..For authenic Polish Sausage(and SMOKED BOSTON BUTTs)mail orders 773-735-5334


Candy's ooey gooey cheesy polish sour krautsammich!

Ingredients1 medium italian sausage ( i use ring sausages cut to fit)1 hogie roll mayo (your amount) sour kraut (your amount)

2 slices pepper jack cheese

Directions1. slice the sausage in half length ways, fry on both side, fry sourkraut

in juice pile all on hogie with mayo and cheese. I wrap the sammichin foil and melt it in the toaster oven till its all gooey!

2. This sammich is messy and will make you drool, I will post apicture as soon as I make it next time! Enjoy!


Notes:

This was a "pregnancy " thing I came up with & stillmake to this day ! I could live on these!!Prep Time: 5 minutesCook Time: 1 0 minutesServes: 1

Candy Hum m erSilv er Springs (hometown WasillaAlaska), NV

Mama Hossa Polish Sandwich


Notes:

This is for Sherri's Sammie Group: making asandwich that represents our inspirations incooking.

My inspiration, hands-down-no-questions-asked,is my mom. Not only in cooking, but in life. She isthe greatest example of a parent who gives up somuch about themselves, in order to give theirchildren a better life.

She and my dad moved to America from Poland inthe late 7 0's. It wasn't easy ; my father's v isaapplication was denied 4 times prior; finally he gotit, quickly married my mom and they moved hereas soon as they could.

Poland was reeling from effects of the war;especially my mom and dad's little southern farmtown, which was poor to begin with, and then wasconstantly attacked by either Germans or Russians(depending on who advanced in the war).

They went hungry at times, as they had to handover chickens, pigs, flour, bread, to whicheverinvading army was at their doorstep. My dad stillhas scars on the inside of his mouth from chewinghis cheeks because he was hungry . The Russianarmy even held my dad's family ransom once andsent my grandfather out to steal potatoes; theysaid if he didn't come back with any , they would killmy grandma, my dad and his sister.

They were scary times; my parents came toAmerica, left their families, to give a better life tous, their children, and my mom strove every day ,to give us what they could not have.... fresh andgood food. Fresh meats and cheeses and most ofall, vegetables. I cannot imagine not being able togo get a tomato, or have availability to whatevermeat I want. They did not have that luxury ; shetaught me to respect and be humble towards myfortune of liv ing in a place where fresh food is notan issue.

So this sandwich is try ing to represent...

Chicago, ILMon H

Mama Hossa Polish Sandwich

Ingredients1 slice polish rye bread farmer's cheese

2 slices polish ham3 slices tomato3 slices cucumber1 tablespoon diced red pepper1 egg, medium-soft boiled handful of chopped, fresh dill dash of salt and pepper

Directions1. Soft-boil, or medium-soft boil your egg. Set aside.

2. Assemble sandwich: bread, cheese, ham, tomato, cucumber, egg, red pepper,dill and top with a dash of salt and pepper.

3. Open-faced is the polish way... but cover it up with another slice if its too hardto handle (takes practice to enjoy it open-faced).


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