Zucchini Bread (Edna R.)

Ingredients:
3 eggs
2 cups sugar
3 tsp. vanilla
1 tsp. salt
2 1/2 tsp. cinnamon (or: 2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/4 tsp. ground cloves)
3 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 cup oil
2 cups grated unpeeled zucchini
1/2 cup raisins
1/2 cup walnuts

1. Blend all the ingredients together.
2. Pour into greased & floured 9 x 13 pan.
3. Bake at 350* for 45 minutes.

Zucchini Spice Cake

3 eggs
2 cups sugar
2 tsp. vanilla
1/2 tsp. salt
1 tbsp. cinnamon
¼ tsp. allspice, if desired
2 cups flour
2 tsp. baking soda
1 tsp. baking powder
1 cup oil
2 cups grated unpeeled zucchini
1 cup raisins
1 cup walnuts

1. Blend all the ingredients together.
2. Pour into greased & floured 9 x 13 pan.
3. Bake in 9 x 13 pan at 350* for 55 minutes.

Zucchini Bread - original

Ingredients:
3 eggs
2 cups sugar
2 tsp. vanilla
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
3 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 cup oil
2 cups grated unpeeled zucchini

1. Blend all the ingredients together.
2. Pour into greased & floured 9 x 13 pan.
3. Bake at 350* for 40 min.

Babcia C's kapusta (sauerkraut)

Ingredients:
1 -2 lb pork (country style ribs)
1 ts salt
1 cut up onion
5 bay leaves
10 peppercorns
6 cans of 14.4oz. sauerkraut
beef bullion (optional)
dried mushrooms (optional)

1. Put your meat & salt into a large pot and cover with water.
2. Bring to a boil, skim off any foamy crud that may float to the surface then immediately reduce heat to bring it to a simmer.
3. Add: onion, bay leaves, peppercorns, and mushrooms then simmer on medium-low 40 min.
4. Add sauerkraut (first: drain and wash the sauerkraut to reduce the sharp acid flavor - don't over wash), and simmer additional 15 min. stirring occasionally. Add bullion during final 5 min of cooking.
5. Remove the bones, bay leaves and peppercorns & discard them. Cut up rest of the meat & return to the pot. Enjoy!

nalesniki (pancakes) with cheese

Ingredients:
3 eggs beaten
3/4 cup flour
1 Tbs sugar
1/2 tsp salt
1 1/4 milk
1 lb Farmer Cheese (it fills about 9 nalesniki)
butter for frying

1. Beat eggs until thick smooth and lemon colored
2. Stir in the dry ingredients, then add milk - stir until smooth.
3. On a hot lightly buttered griddle or frying pan spoon out a thin layer and fry till golden brown, flip over and do the other side. (Makes about 9 nalesniki)
4. Spread Farmer Cheese on half of pancake, fold it in half. Next fry them in butter on both sides.
* This cheese spreads great when it is WARM.
* They taste the best when they are still very warm.

Zucchini pie (Milly)

#1 Mix well:
4 eggs
garlic powder
salt
pepper
1 cup Bisquick
1/2 cup olive oil

#2 Mix:
3 1/2 cup cubed zucchini
3/4 cup cheddar cheese
1 shredded onion

Combine #1 & #2
Pour into a greased pie dish
Cook uncovered at 350* for about 45 min or until top is brown.

Baked pork spare ribs

Ingredients:
pork spare ribs
Worcestershire sauce
Montreal Steak Seasoning

Preparation:
1. On cookie sheet place pork spare ribs in aluminum foil.
2. Sprinkle the ribs with Worcestershire sauce.
3. Rub them all over (both sides) with Montreal Steak Seasoning.
4. Cover with aluminum foil.
5. Bake at 300* for 3 hrs.
6. Serve with your favorite barbecue sauce.

coleslaw recipe

Ingredients:

• about 1/2 medium head of shredded cabbage (green or red or little of both),
• 2 carrots, peeled & shredded
• 1-2 apple, peeled & shredded
  
• 1/8 teaspoon salt
• 2 tablespoons cider vinegar
• 2 tablespoons olive oil
• 2 tablespoons mayonnaise

Preparation:
In a large bowl, toss cabbage, apple, and carrots. Add salt, vinegar, oil, and mayonnaise, then mix. If creamier coleslaw is desired, stir in some more mayonnaise, a little at a time, until creamy.
Cover and chill thoroughly before serving.

kluski ze śliwkami - plum dumplings

kluski ze śliwkami - plum dumplings (24 dumplings)

Ingredients:

6 med. Russet potatoes (do not substitute potato type) approx 2 lbs.

1 egg

2 cups flour

1/2 tsp. salt

Ground cinnamon

Sugar

śliwki (Stanley/Italian plums cut in half, pits removed)

Directions:

1. Potatoes - Boil with ½ tsp. Salt until tender, drain & rice them while hot.
2. Cool them completely.
3. Combine potatoes, ½ tsp. Salt, egg, & enough flour (too little flour = mushy, too much = heavy dumplings).
4. Take about a 2 Tbs. size of dough and spread out in your hand to form a disk (not to thick). Into the disk place ½ of Stanley plum, top with ¼ tsp. of cinnamon-sugar mixture. Next seal the ends and gently roll into egg shape dough balls, set aside under a towel so they don't dry.
5. Boil them until dumplings rise to the surface = 10 min
6. I cover dumplings with melted butter (my butter is a little brown).

If we are making them in advance, then I put dumplings in a "boilable cooking bags" - this way later whenever I need them I just put the bag in boiling water, or microwave the bag with my dumplings.

*** You will need a potato ricer.