POLISH EDIT
Source of Recipe
Ethnic Recipes
Polish Halushki with Potato Dumplings
Posted by jerseyjan at recipegoldmine.com 7/17/01 10:47:14 am
One of my family's favorites. Very rich and fattening but worth it. My Mom taught my Dad and Dad taught me. My brother and I grew up on this.
Potato Dumplings
4 peeled and grated Idaho potatoes
2 eggs
2 teaspoons salt
About 3 1/2 to 4 cups flour
Grate potatoes, add salt, eggs and flour. Add a little water (about 1/4 to 1/2 cup) if dough is too stiff. Drop small portions from tip of spoon into boiling water. Cook 5-8 minutes. Drain well. Keep warm.
Fry 1 pound bacon and crumble into pieces.
Fry 1 medium head (core removed) of chopped cabbage and 3 medium diced onions in butter till slightly browned. Season with salt and pepper.
Combine cooked potato dumplings, crumbled bacon, browned cabbage and onions. Add a little more butter, if needed, if it appears too dry. Season to taste.
Best if served immediately.
* NOTE: To raw potato dumplings mixture I sometimes add 1 tablespoon chopped fresh parsley and 2 cloves minced fresh garlic.
Recipe: polish pierogi
category: polish
id: 2659
title: polish pierogi
recipe:
Polish Pierogi
Posted by bettyboop50 at recipegoldmine.com May 3, 2001
I am always making pierogi for my family. When I make these, it's like my children have radar and flock to the house. They don't last long - everything goes in one sitting. This makes a lot. What you can do is prepare the pierogi and then place them on baking sheets and freeze them, then place them in a zip lock bag or vacuum seal them and use them as needed.
Dough
5 cups flour
1 teaspoon salt
3 large eggs
1/2 cup (1 stick) butter softened
3/4 to 1 1/4 cups water
Filling
2 to 3 medium onions chopped
1/2 to 1 cup (1 to 2 sticks) butter
6 medium potatoes, peeled, boiled
and mashed or put through a ricer
1 (8 ounce) package farmers cheese
Salt and pepper to taste
Mix the flour and salt in a food processor add the eggs, butter and water ( starting with 3/4 cups if the dough is dry, adding 1 tablespoon at a time until the dough is smooth and elastic, adding up to an additional 3/4 cups if needed) pulsing until kneaded by machine and a ball is formed, or you can use a mixer to do this processor, I find a food processor works well. Remove dough from bowl and let sit in a warm place for about 15 to 30 minutes.
Melt butter in a large fry pan and add onions saut? until onions are lightly browned, set aside.
Combine potatoes, cheese, salt, pepper and as much of the saut?ed onions as you like, reserving the rest to toss with cooked pierogi. Mixing well to combine. Taste for seasoning. Set aside.
Divide dough into 3 to 4 equal portions. On a lightly floured surface, roll one portion of dough out to about 1/8-inch thickness. Cut a 3-inch round circle with biscuit cutter. Place one tablespoon of filling on one side of each round. Using your finger, moisten one side of dough with some water. Pick up the circle and fold dough over filling and pinch edges together to firmly seal the filling. ( this is very critical, if you don't pinch the dough together tightly, you will have gaps and when you boil the pierogi, the filling will come out).
Place the filled pierogi onto a lightly floured baking pan, cover until you finish with remaining dough and filling.
In a large wide pot, fill with water and bring to a boil over medium to high heat, when water is at a rolling boil, drop 5 to 6 pierogi and cook while stirring gently with a wooden spoon until they float to the top of pot. Cook a couple minutes longer. Remove with a slotted spoon into a warmed deep glass bowl, soon with saut?ed onions and butter. Serve warm with some sour cream on the side.
NOTES: These are delicious fried and served with sour cream. I also make these filled with fresh blueberries mixed with sugar when blueberries are at their peak and Polish kapusta.
Recipe: runzas
category: polish
id: 2660
title: runzas
recipe:
Runzas
Posted by bettyboop50 at recipegoldmine.com May 28, 2001
This is one I grew up eating and still is wonderful today.
1 package dry onion soup mix
2 pounds hamburger
4 pounds cabbage
3 large onions
1 box hot roll mix
Brown hamburger in the fry pan, drain grease. Chop the onions fine,and chop the cabbage into small squares. Put into a large kettle and boil for 20-30 minutes on medium-high heat until done. (cabbage is soft and onion is cooked).
Then combine the cabbage-onion mixture with the hamburger and the dry soup mix in a kettle and simmer for 10-20 minutes.
Drain off juices into a strainer over a pan. While draining, make the dough. Take the box of hot roll mix and follow directions. Preheat oven to 350 degrees F.
After dough is done, roll it out thin as you can get it without tearing or putting holes in it. Cut into squares as big as you want your Runzas. Take the squares and put filling in the middle (much as you want) fold over and seal. Put in a greased cookie sheet. Bake 10-15 minutes until light brown.
When you take them out, brush butter over top of Runzas. These are also excellent if you put a slice of cheese in with the mixture before you seal them. We use Velveeta for this and it is great. These freeze very well.
NOTE: You can use frozen bread dough for this. I have always used the box, but it sure can't hurt to use frozen.
Recipe: zupa ziemniaczana
category: polish
id: 2661
title: zupa ziemniaczana
recipe:
Zupa Ziemniaczana (Polish Potato Soup)
Posted by Olga at recipegoldmine.com 3/28/02 8:34:13 am
This is a hearty creamy soup is simple, but has a surprisingly rich flavor. Instead of the sour cream, milk can be used, but sour cream tastes much better.
7 medium potatoes (2 3/4 pounds), peeled
and cut into 1- to 1 1/2-inch cubes
3 medium carrots (9 ounces), peeled and thinly sliced
3 celery stalks (3 1/2 ounces), thinly sliced
1 large onion (12 ounces), peeled and chopped
1 1/2 quarts (48 ounces) water
2 cups (16 ounces) broth (chicken, beef or pork)
2 tablespoons (1 ounce) butter
2 tablespoons (1/2 ounce) unbleached all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup (9 ounces) sour cream or 1 (8 ounce) container
Place the potatoes, carrots, celery and onion into a large pot. Add the water and broth, and cover the pot with a tight-fitting lid. Cook the soup over medium heat for 30 minutes, or until the vegetables are tender.
Melt the butter in a small saucepan. Stir in the flour, salt, and pepper. Cook the mixture over medium-low heat, stirring constantly, until it bubbles. Add 1/4 cup of the sour cream, stirring till smooth, then add the remaining sour cream and bring the mixture to a boil, stirring constantly. Stir the sour cream into the soup. Bring it to a simmer over medium heat, reduce the heat to low, and simmer for 10 minutes.
Serve the soup hot, garnished with chopped parsley, chives, or scallions, if desired.
Yield: about 14 cups, 9 to 10 generous servings.
Recipe: kolaches
category: polish
id: 2662
title: kolaches
recipe:
Kolaches
6 ounces cream cheese
1/2 pound butter
2 cups sifted flour
1/2 teaspoon baking powder
1 can Solo? filling, your choice
Cream butter and cheese. Add flour and baking powder and mix well. Roll out and cut with a cutter. Put 1/2 teaspoon filling on top of each.
Bake at 350 degrees F for 10 to 15 minutes. Sprinkle confectioners' sugar over Kolaches as soon as you remove them from the oven.
Recipe: kolaches
category: polish
id: 2663
title: kolaches
recipe:
Kolaches
1 cup confectioners' sugar
3 cups flour
2 teaspoons baking powder
1/2 pound butter or margarine
8 ounces cream cheese
Combine butter with cream cheese and add sugar, flour and baking powder. Roll into a 1/4 inch thick roll. Wrap in wax paper and chill until firm.
Cut into 1-inch circles. Press down center of circle with thumb and fill with 3/4 teaspoon of jam or jelly. Bake on an ungreased cookie sheet at 350 degrees F for 15 minutes. Cool and sprinkle with confectioners' sugar.
Recipe: kolaches with filling choices
category: polish
id: 2665
title: kolaches with filling choices
recipe:
Kolaches with Filling Choices
Makes about 7 dozen kolaches.
4 cups lukewarm milk
4 eggs
1 teaspoon salt
1 cup granulated sugar
2/3 cup vegetable oil
About 12 to 13 cups all-purpose flour
1/3 cup dry yeast (such as Fleischmann's)
Place yeast in a bowl, adding just enough water to dissolve yeast. Add remaining ingredients (using enough flour to make a fairly stiff dough). Knead thoroughly. Let sit for 15 to 30 minutes.
Finish kneading until smooth. Brush with vegetable oil and let rise until double in size.
Cut dough with tablespoon and form into balls. Place on greased sheet. Brush with shortening, again, and let rise until double in size.
Make wells in center with fingers, pressing from the inside to the outside. Put your favorite filling in the center of each and let dough rise again. Bake at 375 degrees F until brown. Remove from oven and brush with a mixture of milk and butter. Sprinkle with sugar.
Cream Cheese Filling
8 ounces cream cheese
1 egg yolk
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons cornstarch
Cream the cream cheese and add egg yolk. Mix cornstarch with sugar, then add to cream cheese. Add vanilla extract. Fills about 12 kolaches.
Pineapple Filling
1 (20 ounce) can crushed pineapple
2 tablespoons melted butter
1 cup granulated sugar
2 tablespoons cornstarch
Heat pineapple until it starts to boil. Mix sugar and cornstarch, then add to pineapple. Cook until it thickens. Remove from heat. Add butter and let cool before using.
Prune Filling
1 pound pitted prunes
1 1/2 cups granulated sugar
1 teaspoon cinnamon
3 tablespoons butter
1 teaspoon vanilla extract
Place dry prunes in just enough water to cover, bring to boil. Add sugar and cook uncovered until prunes are soft and break apart easily. Mash. Add cinnamon, butter and vanilla extract. Let cool before filling kolaches.
Apricot Filling
1 (16 ounce) can apricots
1 cup granulated sugar
1 or 2 tablespoons butter
2 tablespoons cornstarch
Bring apricots and syrup to a boil. Add sugar, then cook until apricots break up easily. Mash. Mix in cornstarch until a little thick. Add butter and mix together.
Poppy Seed Filling
2 cups ground poppy seeds
1 cup boiling milk
1 1/2 cups granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
Combine all ingredients except vanilla extract and cook slowly until mixture thickens. Add vanilla extract. Let cool before using in kolaches.
Recipe: custard kolaches
category: polish
id: 2666
title: custard kolaches
recipe:
Custard Kolaches
1 1/2 cups warm water (use 1/4 cup of this with yeast)
1 (3 ounce) box custard mix (not pudding mix)
1 teaspoon salt
2 packages dry yeast
3 cups flour (may use up to 3/4 cup more if dough is
sticky after rising)
1/4 cup vegetable oil
1/2 teaspoon baking powder
Mix yeast with 1/4 cup of warm water. Add custard mix when yeast is dissolved. Add remaining ingredients in order. Let rise until double in size.
Punch down and make walnut-size balls. Grease tops and let rise again on greased cookie sheet.
Make indentations and fill with favorite filling. Bake at 400 degrees F for about 8 minutes until light brown.
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