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.

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.