cheese pierogi

Filling:
2 lbs farmers cheese
2 eggs - beaten
1/2 ts. salt (if you want sweet pierogi don't use salt but 1/4-1/2 cup sugar & some cinnamon)

Dough:
2 cups flour
1 egg
1/2 cup warm milk
1 tsp. salt
2 Tbs melted butter

Combine, knead & rest dough for 30 min, knead again, roll out thin 1/8", cut 3 3/4" rounds (I use my dough maker machine -I set to DOUGH & take out my dough after 30 min. Then we [daddy is helping here] use pasta machine with setting #3 - I get about 35-40 pierogi).

Add 1 tsp. filling, fold and pinch sealing. Boil pierogi for 5 min, take them out & drain.

I cover pierogi with melted butter (we like when butter is a little brown).
If we are making them in advance, then I put pierogi in a "boilable cooking bags" - this way later whenever I need them I just put the bag in a boiling water, or microwave the bag with my pierogi.

Ryba faszerowana - Fish in Aspic

Ingredients:
2-3 lbs Haddock fillets
Salt (to taste)
Pepper (to taste)
7-10 Peppercorn
6-8 Allspice seeds
Gelatin unflavored. (The amount will depend on whether fish skin and/or fish heads will be used. Fish skin and/or heads have natural gelatin)
Carrots, about 2-3 for decoration and garnishing.
7-10 Bay leaves
one large diced Onion
4-5 cups of Water

Procedure:
1.Remove skin, bones from fish fillets and cube the fish.
2.Grind fish, diced onion, salt and pepper through grinder about 1/8” size. Make sure mixture is well mixed.
3. Form fish mixture into four logs (rolls) or into a fish shape and set aside. Overall diameter should be 2.5 to 3 inches.
4. In a pot suitable to accommodate the fish logs (about 6 qt.) add the water, allspice, salt, peppercorn, carrots, bay leaves, fish skin and heads if used. Boil this for 10-15 minutes.
5. Add the fish logs. There should be just enough water/broth to cover the logs. Don’t use too much water, as this will affect the flavor intensity! Boil at a simmer for 45 minutes. Check the tenderness of the carrots constantly and remove when tender, do not over cook the carrots. They will be done before 45 min. have elapsed. Set the carrots aside to cool, they will be used in step #8 below
6. After 45 minutes remove the fish logs and set aside.
7. Sieve the broth to remove all the spices, etc. Test the broth to determine if it’s gelatinous enough. If okay set aside otherwise dissolve enough gelatin into mixture to ensure it will setup when cool.
8. Slice the fish logs into patties about ½” thick and layer them on a serving plate. Slice the carrots and arrange over and around the fish. Garnish with fresh parsley leaves, etc., cooks choice.
9. Pour the broth, while still hot, over and around the fish and carrots.
10. Set aside undisturbed until the gelatin sets up. Keep refrigerated until served.

Mushroom gravy - Wigilijny

Ingredients:
          1 medium cut up onion
          Polish dry mushrooms
          butter
          about 2 tbs. of flour

Preparation:
1. Fry cut up onion in butter until it becomes translucent.

2. Add Polish dried mushrooms (first soak them for a few hours, then get as much of the water out as possible, next finely chopped them - I save this water, which I drain through the coffee filter, so I don't get any sand from my mushrooms)

[You can use canned mushrooms - finely chopped. Or you can use "Bulion grzybowy" which will give you the taste of the Polish dried mushrooms]

3. Add some water (or add saved water if you are using dry mushrooms). Simmer (about 30 min). Finally, add salt and pepper to taste.

4. Mix about 2 tbs. of flour with some water, then add slowly to this mixture so it does not have any lumps. Bring to boil.

Pizzelle

Pizzelle recipe:

3 eggs beaten
3/4 cup sugar
3/4 cup melted butter
1 1/2 cup flour
1 ts. baking powder
2 Tbs. vanilla
1 Tbs. anise extract (or lemon)

1. Add ingredients in order listed. (Mix flour with baking powder)
2. Mix well after each addition.
3. Spoon batter into middle of each section of Pizzelle maker.