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.

Smoked Salmon

3 lbs. Salmon
1/4 cup salt
1/4 cup sugar
1-2 Tbs white pepper
dill weed

1. Mix sugar salt and pepper rub well into salmon
2. Place dill weed on salmon put into plastic bag and tie, then place it in a tray.
3. Put in fridge for 24hrs (more if you want it salty)
4. Remove, wash off salt, dill etc. in cold water. Pat dry w/paper towels and let stand for about an hour or until the surface of the fish is kind of dry and glazed over (will feel a bit tacky to the touch).
5. Smoke with low heat to your own taste. If you see milky drops on the surface of the salmon it is quite cooked.

Nova style is smoked but uncooked, basically raw.
It can also be eaten raw without smoking and is usually called Gravlax. In either case it's quite good.

(H. uses this recipe)

Baked Salmon with Tomatoes, Spinach & Mushrooms

http://www.kraftfoods.com/kf/recipes/baked-salmon-tomatoes-spinach-57018.aspx

Prep Time: 10 min

Total Time: 35 min

Makes: 4 servings

4 salmon fillets (1 lb.)

2 cups chopped fresh spinach leaves

1 cup sliced mushrooms

1 tomato, chopped

1/3 cup KRAFT Sun-Dried Tomato Dressing

HEAT oven to 375°F. Place fish fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.
MIX remaining ingredients until blended; spoon over fish.
BAKE 20 to 25 min. or until fish flakes easily with fork.

Serve with hot cooked rice.

Meat gravy (from babcia C)

2 lb beef, 2 lb pork - cut them up into cubes & then brown them in butter
1 chopped onion - saute the onion in butter until tender
2 ts. salt
pepper
water
beef bullion - optional

Put in your crock pot all of the ingredients - low for 10 hrs.
Dissolve some flour with water & add to the pot, cook additional 15 min.

Great with "kopytka" or "kluski na parze"

Beet soup (Barszcz czerwony)

Ingredients:
1 stick butter
5 beets
1 onion
Salt & pepper to taste
2 tbsp. vinegar
1/2 cup sour cream (optional)

1. Bring 1 1/2 quart water to boil.
2. Add butter.
3. Add peeled and grated onion and beets.
4. Cook approximately 1/2 hour until beets are cooked.
5. In a soup bowl dissolve 1/2 cup sour cream with some liquid from your soup then add it to the cooking pot. Continue to heat soup thoroughly but do not boil. Enjoy!

beet soup with meat

Ingredients:
1 -2 lb pork (country style ribs)
1 ts salt
1 onion
3 beets (peeled & cubed) or 2 cans of beets
5 tbs. vinegar
2 ts. sugar
3 tbs. sour cream

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 beets and simmer on medium-low 40 min.
4. Stir in vinegar and sugar.
5. In a soup bowl dissolve sour cream with some liquid from your soup then add it to the cooking pot. Continue to heat soup thoroughly but do not boil. Enjoy!

cabbage soup (sauerkraut soup)

Ingredients:
1 -2 lb pork (country style ribs)
1 ts salt
1 cut up onion
2 bay leaves
1-2 cubed potatoes
5 peppercorns
can of 14.4oz. sauerkraut
beef bullion (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, potatoes, bay leaves, and peppercorns, then simmer on medium-low 40 min. (potatoes should be soft).
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 bay leaves and peppercorns before serving.

cabbage soup

Ingredients:
Water
1-2 lbs. beef with a bone
1 ts. salt
1 chopped onion
2 chopped carrots

2 sliced celery stalks (optional)

4 cups chopped green cabbage
1 Beef bullion (optional)
1/2 ts. Accent

1. In a large pot put your meat, salt, and cover with water.
2. Bring to a boil for 1 minute; discard the scum from the top.
3. Add: onion, then simmer on medium-low 30 min.
4. Add: carrots, celery, and cabbage - simmer additional 30 min. (vegetables should be tender) stirring occasionally.
5. Stir in Accent.

Split pea (without ham) soup

Ingredients:
water
1 -2 lb pork (I use country style ribs)
1 -2 ts. salt
1 lb. dry split peas
1 cut up onion
2 cut up carrots
2 cut up potatoes
beef bullion (optional)
2 slices of cut up bacon -Fry bacon until crisp

1. In a large pot put your meat, salt, and cover with water.
2. Bring to a boil for 1 minute; discard the scum from the top.
3. Add: peas and onion, then reduce heat and simmer, covered for 1 hr. (You may need to add more water if soup becomes too thick)
4. Add carrots and potatoes. Cook additional 30 min. covered. Vegetables will be soft & peas will dissolve completely.
5. Add bacon, stir. Enjoy!

Split pea with ham soup

Ingredients:
water
1 ham bone
1 lb. dry split peas
1 cut up onion
2 cut up carrots
2 cut up potatoes
2 cut up celery stalks (optional - I love my vegetables, so I add them whenever I can)
salt, pepper (optional - I would add this at the very end if needed)

1. Remove all the usable ham meat from the cooked ham bone to save for making sandwiches later or for adding to the soup.
2. In a large pot put ham bone, cut up onion, washed split peas, celery and cover with water.
3. Bring to a boil for 1 minute; reduce heat and simmer, covered for 1.5 hours. (You may need to add more water later if soup becomes too thick)
4. Add carrots and potatoes. Cook additional 30 min. covered. Vegetables will be soft & peas will dissolve completely. Enjoy!
5. If you have any leftover ham, add at this time.

cauliflower (veg) soup

Ingredients:
1 -2 lb pork (country style ribs) or beef
1 ts salt
1 cut up onion
4 chopped carrots
4 chopped celery stalks
1/2 of cauliflower head
2 cups cut up cabbage
1 cubed potato
1/2 cup sour cream

1. Put your meat 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 one cut up onion, 4 chopped carrots, 4 celery stalks, 1/2 of cauliflower head, cabbage, potato, and about 1 tsp of salt (you can always add salt to the soup later). You can also use a beef bullion.
4. Cook for about 1 hrs. covered or partially uncovered.
5. Remove the bones & discard them. Cut up rest of the meat & return to the soup.
6. In a soup bowl dissolve 1/2 cup sour cream with some liquid from your soup then add it to the cooking pot. Continue to heat soup thoroughly but do not boil. Enjoy!

turkey soup

Ingredients:
turkey carcass
1 chopped onion
5 chopped carrots
4 bay leaves
4 chopped celery stalks
some peppercorns or black pepper
1/2 cup of pearl barley (or rice or pasta)
1 tsp of salt
chicken bullion - optional

1 Remove all the usable turkey meat from the turkey carcass & save (for sandwiches or to add to the soup).
2 Put the leftover bones and skin into a large stock pot and cover with water by an inch. Add any drippings that weren't used to make gravy, and any giblets (except liver).
3 Bring to a boil and immediately reduce heat to bring the stock to a simmer. Skim off any foamy crud that may float to the surface of the stock.
4 Add onion, carrots, bay leaves, celery stalks, some peppercorns, about 1/2 cup of pearl barley, and about 1 tsp of salt and/or a chicken bullion.
5 Cook for about 2 hr. covered or partially uncovered.
6 Remove and discard the bones peppercorns & bay leaves.

cranberry-orange relish

Using food processor finally chop:
1 bag of fresh cranberries (12 oz)
1 whole orange
1/2 - 3/4 cup sugar

Refrigerate several hours before serving.
Makes about 2 1/2 cups.

** Don't forget to rinse and dry your fruit before using it!

pickle soup - ogorkowa

Ingredients:
1 -2 lb pork (country style ribs)
1 ts salt
1 cut up onion
3 cut up carrots
2 cut up potatoes
beef bullion
32oz grated or cut up dill pickles
1/2 cup sour cream

1. In a 4 qt pot bring to a boil 1 -2 lb pork (country style ribs), 1 ts salt & water. Discard the scum from the top.
2. Reduce the temperature, add rest of the ingredients (onion, carrots, potatoes, beef bullion) & cover the pot.
3. Simmer for about 30 min or until potatoes & carrots are soft.
4. Add grated or cut up dill pickles (you can also use liquid from the pickles) - continue simmering for additional 15 min.
5. In a soup bowl dissolve 1/2 cup sour cream with some liquid from your soup then add it to the cooking pot. Continue to heat soup thoroughly but do not boil. Enjoy!

Golabki (cabbage rolls)

Ingredients:

1 whole head cabbage (large)
1 1/2 - 2 cups cooked rice (I use the white rice - about 5 oz uncooked)
1 lb. ground pork
1 lb. ground beef
1 cut chopped onion (option - saute the onion in Canola oil in a frying pan until tender)
1 ts salt
1/4 ts pepper
3 beef bullions (dissolve them in 1 cup of water)

1. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves.
2. When leaves are cool enough to handle, cut away the thick center stem from each leaf, without cutting all the way through. OR smash it with a meet tenderizer.
3. Mix onions, beef, pork, rice, salt and pepper.
4. Place about a 1/2-cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.
5. Place any unused leaves (too small, damaged, or cut up cabbage core) in a big pot ( I use 8qt). This will protect golabki from burning. Put your golabki on top of this. Pour beef stock over them adding water, so the liquid almost covers them.
6. Bring to boil, reduce the heat, cover the pot. Let it simmer for about 45-1hr.


check this recipe too:
http://easteuropeanfood.about.com/od/maincourses/r/StuffedCabbage.htm

Kabanosy

Hank uses this recipe:
http://www.wedlinydomowe.com/sausage-recipes/kabanosy.htm

1.	meat selection	Pork - 5 kg (11 lb). 80/20 meat - pork butt, ham, shoulder or other Meat total : 5 kg (11 lb).	salt pepper garlic nutmeg caraway sugar Cure #1	100g 7.5g 5g 3g 2.5g 10g 14g	3.5oz 0.26oz 0.18oz 0.10oz 0.09oz 0.35oz ½ oz	5 Tbs. 3 tsp. 2cloves 1¼ tsp. 1 tsp. 2 tsp. 2 tsp.
	ingredients
2.	curing	Cut meat into 2" dimeter pieces, and add 1 tsp Cure #1, 1 tsp of sugar and 4 Tbs of salt. Mix well together, pack tightly in a container leaving some space on top and cover. Place in refrigerator for 72 hrs.
3.	grinding	Grind lean pork with 3/8"" plate, fatter pieces with 3/16" plate.
4.	mixing	Add remaining 1 Tbs of salt and all other ingredients and thouroghly mix with ground meat.
5.	stuffing	Stuff mixture into sheep casings 22 mm diameter. You may use 24-26 mm sheep casings, anything bigger will not be a meat stick but a sausage.It will also need different smoking and cooking times. Link sausage into 60-70cm (24-27") links so when hung on a smoking stick the individual links (half of the meat stick) will be about one foot long. You can make shorter 6" links if you like. Don't separate stuffed sausage into short individual links, leave it linked but as one long rope. Prick any visible air pockets with a needle.
6.	drying	Leave it hanging on smoke sticks in a cool place at 35-42º F (2-6ºC) for 12 hours. It is permitted to dry it at room temperature for 30-60 min and then to smoke it.
7.	smoking	Kabanosy are smoked in two stages : 1. smoking with hot smoke 104-122 º F (40-50ºC) for 50-60 min and then 2. cooking for about 20 min at 140-190 º F (60-90 º C) until the meat reaches temperature of 154-160 º F (68-71 º C inside. The color of the casings should be dark brown.
8.	cooking	see smoking. Total smoking and cooking time about 70 - 90 min. This is rather short time due to a small diameter of the meat sticks.
9.	cooling	Place Kabanosy for 5-7 days in a room at 54-64 º F (12-18 ºC), relative humidity of 75-80 %, until the weight is reduced by 45 %. If during this drying period you will see slight accumulation of mould on outside surface, just wipe it off, this is normal.
10.	storing	Separate links into individual pieces and keep it in a cool place, no need to refrigerate. In Europe they hang in the kitchen and are consummed on a need basis. If you have made a lot of them, place them in a freezer but remember that unfrozen products, though still healthy, never taste the same.
	notes	If you don't want to bother with curing meat, at least dry stuffed sausage in refrigerator overnight to give salt and nitrite some extra time for curing.

sauerkraut - mushrooms pierogi

Filling for 2 sets of dough:
1 medium cut up onion fried in butter until it becomes translucent.
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]
Add:
three cans of 14.4oz. sauerkraut (First: drain and wash the sauerkraut to reduce the sharp acid flavor - don't over-wash)
Fry all this on butter for about 5 min , then simmer (about 30 min-1 hr) adding saved water if you are using Polish mushrooms. Finally, add salt and pepper to taste.

Dough:
1 egg
1/2 cup warm milk
2 cups flour
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 Bread & Dough Maker machine -I set to DOUGH & take out my dough after 30 min. Then we [H 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.

*** makes about 24 pierogi
***using pasta machine with setting #3 - I get about 35-40 pierogi

Bourbon balls - from I.C.

Combine:
1 cup finely crushed vanilla wafers
1 cup finely chopped pecans
1 cup powdered sugar
2 tbs unsweetened cocoa

Add:
2 oz. bourbon (I use Jack Daniel's Tennessee Whiskey)
1 1/2 tbs. light corn syrup

Combine everything, blend well, cover & chill 1 hr. or more.

Shape balls (about 1 inch in diameter) & roll in powdered sugar.
Store in refrigerator or freeze.

Fried "pierogi‏"

Hank and I have been experimenting and after 2 complete failed attempts & 1 1/2 days wasted we got the perfect fried mushroom pierogi - just like my mom use to make or as close as we can get. Making mushrooms stuffing was easy - I guess I paid more attention to it when we made it with my mom, but I never liked to play with dough.

After each attempt of making that dough I was so disappointed that we could not get close to my mom's dough recipe. I am just glad that my mom did not see us dumping all that dough :-[ and Hank wanting to try again.
One of the disaster dough Hank baked as bread.
Hank went on internet & found recipe for Crispellis, from which we finally perfected the recipe to what we have.
http://recipecircus.com/recipes/DsNonna/ETHNIC/Crispellis.html
Our final product Hank did the dough by hand (did not use a bread machine), and we fried pierogi in Crisco one side & then the other for a few minutes until they are golden brown using an electric skillet at 360*.

Dough:
4 cups flour
Package of yeast
2 cups very warm water
1 ½ teaspoon sugar
½ teaspoon baking power
2 teaspoons salt

Mix the ingredients. After the dough is made, let it rise for at least 1 hr. You will have a very sticky dough that is hard to work with!

Mushroom stuffing was made with:
fried chopped onions (large)
fried chopped mushrooms (3 12oz. packages)
salt, pepper, & some breadcrumbs (I used 2 tablespoons - to keep the moisture from mushrooms - not too much of breadcrumbs)
When everything was mixed I send it through meat grinder.

Take about a 1 Tbs. size of dough and spread out in your hand to form a disk (not to thick).
Place about a 1 tsp of stuffing into the disk and seal the ends and gently roll into egg shape dough balls, set aside under a towel so they don't dry.
When you have made about 8-12 dough balls place into hot oil and fry for about 3 min. until golden brown then roll over and fry the top side until golden brown.
Remove and drain on paper towels.

We made 40 of the fried mushroom pierogi & I had a little bit of stuffing left.
I am keeping them for Christmas Eve - they freeze great.

Chicken -beef soup (from Babcia C)

Put in a pot with water:
beef
chicken
onion
celery
carrots
salt
pepper
chicken bullion
-----------
On the side make some noodles for the soup

Babcia L's rosol (Chicken soup)

Ingredients:
water
2 lbs. chicken wings
1 onion
3 cut up carrots
1 ts. salt
3 bay leaves
1/2 cup of white rice
1-2 chicken bullion/s
1/4-1/2 ts. Accent (flavor enhancer)

1. Put your meat 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, carrots, salt, bay leaves, rice, and chicken bullion.
4. Cook for about 40 min. covered or partially uncovered.
5. Add Accent
6. Remove the bones, skin, bay leaves & discard them. Cut up rest of the meat & return to the soup.

white borsch (biały barszcz) - soup

Ingredients:
fresh pork kielbasa (about 2 lbs)
5 chopped garlic cloves
4 Bay Leaves
10 Whole black pepper
5 cans (4oz) of mushrooms with liquid
Citric Acid (about 1/2 ts.)

Preparation:
In a 4qt. pot with about 2-3 qts.of water add fresh pork kielbasa (about 2 lbs)
Bring to a boil, then add garlic, Bay Leaves, Whole black pepper, & mushrooms.
-------------
Reduce heat and simmer, cover for about 1 hr.
Add some Citric Acid (about 1/2 ts.)
Mix about about 1/3 cup of sour cream with about 2 Tbs. of flour, then slowly mix in sufficient water to this mixture so it is smooth and does not have any lumps. Pour into the soup while mixing the soup; bring to boil.

When my soup is done:
1. I discard peppercorns & bay leaves from my soup
2. I cut up my kielbasa & return it to the soup

15 bean soup

15 bean soup (ham bean - Hurt's) soak beans for 8 hrs.
chopped:
carrots
celery
onion
salt
tomato paste (optional)
when everything is cooked add the package from 15 bean package.

Lentil soup (from Milly)

Lentils
carrots
onion
celery
4 bay leaves
bag of spinach
rice

Chicken-Lima beans-vegetable soup (from Milly)

Ingredients:
small chicken or chicken parts
cut up large onion
2 tbs. ready to use minced garlic
10 cut up carrots
8 cut up celery stalks
bag of large Lima beans
2 tsp. salt
4 chicken bullion (optional)
1/2 cup of pearl barely (optional)

1. Put a small chicken into a large pot and cover with water by an inch.
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 one cut up onion, 8 chopped carrots, 10 celery stalks, bag of large Lima beans, 2 tbs. minced garlic (ready to use), about 1/2 cup of pearl barley, and about 2 tsp of salt (you can always add salt to the soup later). You can also use chicken bullion.
4. Cook for about 2 hrs. (beans should be soft) covered or partially uncovered.
5. Remove the bones, skin & discard them. Cut up rest of the chicken meat & return to the soup.

Pecan pies (tassies)

Dough:
Blend then chill for 1 hr.:
6 oz. cream cheese - softened
1 cup margarine - softened
2 cups flour

Filling
Mix:
2 eggs
1 1/2 cups brown sugar
2 tbs. soft margarine
2 ts. vanilla
1/2 ts. salt
Add 1 1/2 cups chopped pecans or walnuts, then mix.

Using dough shape 4 doz. 1 inch balls & place in ungreased pans.
Press evenly in pans, then add egg mixture & top with a pecan.

Bake at 325* for 15-25 min. (until filling is set)

Apple cake from Babcia C.

Mix:
3 cups flour
1 1/3 cup sugar
1 ts. Baking powder
Add (by hand) ½ lb. margarine

In another container mix with a fork:
2 eggs
1 tbs. water
1 ts. Vanilla

Pour the egg mixture to the flour mixture adding about 2/3 cup of flour.

Spread half of the cake mixture in a greased (I use margarine) 16”x11” pan
Bake it about 10 min at 375* (the sides will be a little brown).
Spread cooked apple mixture on top of the baked dough, but do not put apples too close to the edges.

On a plastic sheet roll out a second half of the cake mixture (about 16”x11”) – you may need a little of flour so it does not stick. Now cover the apple layer with this dough. Brush top with melted butter & sprinkle with sugar.
Bake at 350* for 50 min.

Apple mixture:
4-5 lbs. pealed & coarsely chopped apples (Macintosh or Granny Smith)
½ ts. Cinnamon

(4-5 lbs. pealed & coarsely chopped apples with ½ ts. Cinnamon)

Eggplant from Milly

Slice the eggplant into 1/2-inch tick pieces (do NOT peel).
Drop them into boiling water for 1 min. Take them out & dry with a paper towel.
Dip each piece in egg then an Italian breadcrumbs.
You can fry OR bake:
a) Fry in canola oil, then put them on a paper towels
b) lay eggplants on an oiled cooking sheet, add few drops of oil on each eggplant covered & bake. Then turn it over & leave it uncovered for last few min.

1. Put fried eggplants with spaghetti sauce into a casserole, sprinkle with cheese, cover & bake at 350* for about 15-20 min.
OR
2. In a meatloaf dish 9 x 5, put layers of: spaghetti sauce, fried eggplant, & American cheese (or Mozzarella cheese). Make as many layers as you want ending with layer of spaghetti sauce with cheese on top. Cover with aluminum foil & bake for 15 min (till it bubbles) at 400*.

Seafood casserole

Place in a casserole dish:
whitefish fillets
scallops
shrimp
lobster meat
Sprinkle top with a seafood stuffing

Bake at 350* for 30 min (don't cover)

Cheese cake from Irena

about 1/2 - 3/4 cup of ground nuts for the crust - bottom (almonds, walnuts,...) you can add some butter to the nuts

filling:
2 (8oz) packages of cream cheese
2 eggs
1/2 cup sugar
1 ts vanilla
1 hipping ts. sour cream


Bake at 325* for about 50- 70 min (top of the pie will be brownish)

Baked Salmon with Tomatoes, Spinach & Mushrooms

http://www.kraftfoods.com/kf/recipes/baked-salmon-tomatoes-spinach-57018.aspx

4 salmon fillets (1 lb.)

2 cups chopped fresh spinach leaves

1 cup sliced mushrooms

1 tomato, chopped

1/3 cup KRAFT Sun-Dried Tomato Dressing

HEAT oven to 375°F. Place fish fillets, skin sides down, in 13x9-inch baking dish sprayed with cooking spray.

MIX remaining ingredients until blended; spoon over fish.

BAKE 20 to 25 min. or until fish flakes easily with fork.

Serving Suggestion:

Serve with hot cooked rice to round out the meal.

Key Lime Pie

for a 9 inch graham cracker crust ( I used a premade pie crust brushed
with a beaten egg for a crunchier crust or you may brush with melted
butter for a chewier crust and then prebake din 350 degree oven for
about 5 minutes):
1/2 cup key lime juice (regular fresh lime juice may also be substituted)
zest of 1 large lime
14 oz can of condensed milk (not the low fat kind)
3 egg yolks

Combine the lime juice, half of the lime zest, condensed milk, and egg
yolks and beat until smooth.  Pour into prebaked pie crust and bake in
350 degree oven for about 15 minutes.  Allow the pie to cool
completely and chill in fridge.  I made the whipped cream topping
using about a cup of heavy cream, 1 tablespoon of powdered sugar (vary
depending on your taste), and half a teaspoon of vanilla and beat to
soft peaks--then spread over chilled pie.  I then sprinkled the
remaining half of lime zest over the pie.  My pies last very well in
the fridge for up to five days.    Enjoy!!!
- S. T.

Red Velvet Cake with Raspberries and Blueberries

RED VELVET CAKE WITH RASPBERRIES AND BLUEBERRIES

This cake is a southern tradition for festive occasions. It can be completely assembled and chilled one day before serving.

Cake
2 1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs

Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar 3 1/2-pint baskets fresh raspberries
3 1/2-pint baskets fresh blueberries

For cake:
Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.
For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)

Makes 12 servings.

Thanks to J. L., we can enjoy this cake.

Maple-Marinated Roasted Salmon

Ingredients

• 3/4 cup(s) maple syrup, (grade B, if available)
• 2 tablespoon(s) peeled and grated fresh gingerroot
• 2 tablespoon(s) fresh lemon or lime juice, (or white-wine vinegar)
• 2 tablespoon(s) reduced-sodium soy sauce
• 1/2 teaspoon(s) ground black pepper
• 1/4 teaspoon(s) salt
• 1 (2 1/4-pound) salmon fillet, (skin on)

Directions

• 1. Heat oven to 400 degrees F. In a large baking dish, combine maple syrup, gingerroot, lemon juice, soy sauce, pepper, and salt. Place salmon, skin-side up, in dish. Cover, refrigerate, and marinate 15 minutes. Turn; marinate 15 minutes.
• 2. Line a large baking pan with parchment paper. Place salmon on parchment, skin-side down. Brush with marinade and place in oven. Roast salmon 10 minutes. Brush fish with remaining marinade and continue roasting until flesh flakes when tested with a fork -- 10 to 15 minutes more. Serve.

Thanks to J. W. we have been enjoying this recipe.

Our Wigilia

Main course:
oplatek
(http://www.polartcenter.com/Oplatki_Bulk_Box_of_100_WHITE_p/9070012.htm)
lobster bisque
barszcz soup (beet soup)
barley
mushroom gravy
nalesniki with cheese (http://hl-kuchnia.blogspot.com/2010/10/nalesniki-pancakes-with-cheese.html)
faszerowana ryba- Fish in Aspic (http://hl-kuchnia.blogspot.com/2009/12/ingredients-haddock-2-3-lbs-fillets.html)
fried fish
seafood casserole (http://hl-kuchnia.blogspot.com/2009/03/seafood-casserole_26.html)
fried pierogi with mushrooms (http://hl-kuchnia.blogspot.com/2009/06/fried-pierogi.html)
sauerkraut & mushrooms pierogi (http://hl-kuchnia.blogspot.com/2009/08/sauerkraut-mushrooms-pierogi.html)
blueberries pierogi
kluski with plums
vegetable dish
smoked salmon (http://hl-kuchnia.blogspot.com/2009/11/smoked-salom.html)
shrimp
sledzie (herring)

dessert:
baklava
cheese cake (http://hl-kuchnia.blogspot.com/2009/03/cheese-cake-from-irena.html)
Bourbon balls (http://hl-kuchnia.blogspot.com/2009/06/bourbon-balls.html)
apple cake (http://hl-kuchnia.blogspot.com/2009/03/mix-3-cups-flour-1-13-cup-sugar-1-ts.html)
babka drozdzowa
pizzelles (http://hl-kuchnia.blogspot.com/2009/12/pizzelle.html)
pecan pies (http://hl-kuchnia.blogspot.com/2009/04/pecan-pies-tassies.html)
makowiec (Poppy Seed Roll)
Chrusty