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.