Polish American Citizens Club - 730 New Jersey Ave. Lyndhurst NJ

Polish Recipes

Here is the place where you can share all of your favorite Polish recipes!!!

 

 Wiglia Recipes

More About Polish Christmas (Wiglia)

POLSTORE Christmas Recipes and Traditions

 Polish American Journal Recipes

 Christmas Eve In Poland - Recipes & Traditions

POLISH NOODLES AND CABBAGE (KLUSKI Z KAPUSTA PO POLSKI)

Submitted By: Jon B. Tumpey

1/4 cup butter (1 stick)
1/2 cup peeled and chopped yellow onion
4 cups chopped or thinly sliced cabbage
1 tsp.  caraway seeds ( I usually add about 1 Tbs.)
1/2 tsp. sea salt
1/8 tsp. freshly ground black pepper
1 16-ounce package egg noodles
1/2 lb. Farmer's Cheese

1.      Melt the butter in a large skillet.

2.      Add the onion and saute until transparent.

3.      Add the cabbage and saute 5 minutes, or until tender but still crisp.

4.      Stir in the caraway seeds, salt and pepper.

5.      Meanwhile, cook the noodles in salted water as directed on package.

         Do not overcook. Drain well.

6.      Stir the noodles into the cabbage. Cook 5 minutes longer, stirring    frequently.

7.      Crumble and stir in the Farmer's cheese if you are going to eat this right away, otherwise, when ready to eat, reheat the cabbage/noodles and then add crumbled Farmer's Cheese.


Serves 4-6

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MAKOWIEC (A Special Holiday Poppy Seed Bread) This is the original Polish Recipe!!

Submitted By: Jon B. Tumpey

Ingredients for the dough:

Two 1/4 ounce packages (5 tsps.) active dry yeast

1/4 cup lukewarm water

3 Tbs. "creme fraiche", or sour cream

10 Tbs. unsalted butter, softened

2 Tbs. confectioners sugar

1/2 tsp lemon zest, fresh, and grated

1/2 tsp salt

2 large whole eggs

2 1/2 to 3 cups of all-purpose flour

 

For the filling:

1/4 cup of unsalted butter

1 pound ground poppy seeds

3/4 cup water

1 1/2 cups sugar

2 Tbs. raisins

3 Tbs. honey

2 egg whites

1 large whole egg, beaten lightly

 

1.      In the bowl of an electric mixer fitted with the paddle attachment proof the yeast in the water for 5 minutes, or until the mixture is foamy,

2.      stir in the creme fraiche, the butter, the confectioners sugar, the zest, the salt, the whole eggs, the yolks, and 2 1/4 cups of the flour and

3.      beat the mixture until it is smooth.

4.      Replace the paddle with the dough hook and knead the dough, scraping off the hook occasionally, for 5 minutes, adding as much of the remaining 1/4 cup flour as necessary to for a soft, sticky dough.

Now make the filling:

1.      In a saucepan melt the butter over moderate heat, add the poppy seeds, the water, the sugar, the zest, the almond extract (if desired), the raisins and the honey, and cook the mixture, stirring constantly for 10 to 15 minutes or until it forms a thick but spreadable paste.

2.      In a bowl with an electric mixer beat the whites until they hold soft peaks, and fold them into the mixture gently but thoroughly.

3.      On a lightly floured surface roll out the dough into a 12-by 10 inch rectangle and spread the filling over it, leaving a 3/4 inch border.

4.      Starting with the long side, roll up the dough jelly-roll fashion and transfer it with spatulas to a buttered baking sheet.

5.      Cover the dough with a kitchen towel and let it stand in a warm place for 1 hour, or until it has risen slightly.

6.      Brush the dough with the whole egg and bake the bread in the middle of a preheated 375 degree F oven for 50 minutes to 1 hour, or until a tester comes out clean. SMACZENEGO!

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KOMPOT W SPIRYTUSIE (12 FRUIT COMPOTE WITH SPIRITS)

Submitted By: Jon B. Tumpey 

Yield: 12 servings

3 c Water
1 lb Mixed dried fruit (pears,
-figs, apricots and peaches)
1 c Pitted prunes
1/2 c Raisins

1 c Pitted sweet cherries
2 Apples, peeled, sliced
1/2 c Cranberries
1 c Sugar
1 Lemon, sliced
6 Cloves, whole
2 Cinnamon sticks
1 Orange
1/2 c Grapes, pomegranate seeds or
-pitted plums
3/4 c Brandy

 

1.      Combine water, mixed dry fruits, prunes, and raisins in a pot large
enough to hold all the ingredients.

2.      Bring to a boil, cover and then simmer
for about 20 minutes (or until the fruit is plump and tender).

3.      Add cherries, apples, and cranberries. Stir in sugar, lemon, and
spices.

4.      Cover and simmer for about 5 minutes.

5.      Grate orange peel and set aside.

6.      Peel and section the orange (removing the skin and white membrane).

7.      Add to fruits in kettle.

8.      Stir in grapes and brandy.

9.      Bring just to boiling and then remove from heat.

10. Stir in the orange peel, cover and let stand 15 minutes.

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KLUSKI Z MAKIEM I (Polish Noodles with Poppy seeds)

Submitted By: Jon B. Tumpey

Yield: 4 servings

6 cups hot water
12 oz poppy seed cake and pastry filling
1 t salt
3 cups egg noodles
1 t lemon juice
2 T butter, melted
1 1/2 t lemon peel, grated
1 t vanilla extract
1/3 cup raisins &/or Craisins

1.      Combine boiling water and salt in a large saucepan.

2.      Add noodles and cook until tender, then drain and cool.

3.      Toss noodles with butter in the saucepan.

4.      Combine poppy-seed filling with vanilla extract, lemon juice and
lemon peel and raisins.

5.      Add to noodles and mix well.

6.      Cook just until heated through.

·        This recipe could be used as part of a 12-course meal known in
Polish as Wigilia, or on its own. Wigilia is eaten after sundown
on Christmas Eve. Yield: Serves 4-6.

 

JABLKA NA WINIE CZERWONYM -

Baked apples with red wine

Submitted By: Jon B. Tumpey

This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve.

Ingredients

(Serves 8)

8 apples, cored

cherry or strawberry jam

100 g sugar

2.5 ml mace or nutmeg

250 ml red wine

2.5 ml vanilla

1.      Place apples in a buttered casserole or baking dish.

2.      Fill each with jam.

3.      Blend sugar and mace and stir in wine and vanilla.

4.      Pour over apples and cover.

5.      Bake at 175C for 1 hour.

6.      Refrigerate for 2 to 4 hours before serving.

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Babalki (Babci [My Great Grandmother] and my Grandmother used to make this especially for me!!!)

Submitted By: Jon B. Tumpey

Babalki at home was always made with fresh bread dough, but today, we use frozen bread roll dough from the supermarket.

 

1.      Either prepare or buy about 1 pound of bread dough.

2.      Pinch off portions of your bread dough into small pieces about an inch in diameter.

3.      Place on a greased cookie sheet, set in a warm location, and let rise for 15 minutes.

4.      Then bake at 375-F for 15 minutes or until lightly browned.

5.      When cool break the bread pieces in half and place in a colander.

6.      Cook 1 1/2 cups of ground poppy seed in 3/4 cup of water for 10 minutes.

7.      Bring 3 cups of milk to a boil.

8.      Add either 1 cup of  honey according to how sweet you want the Babalki to be.

9.      Now pour about 2 cups of boiling water over the bread.

10. Mix the poppy seed and milk & honey together and pour over the bread.

11. Mix well and you have Babalki.

12. Can be served either warm or cooled from the refrigerator.

 

An Unusual Tradition:

As Christmas Eve dinner begins the father takes a spoon full of Babalki and throws it up on the ceiling.  The more of the mixture that sticks to the ceiling, the bigger shall his crops be the following season.  You get best results and the biggest mess if you have a textured ceiling. We've tried this and have found the mixture on the ceiling can be next to impossible to remove and when painted over, the poppy seed will bleed through the new paint.  It does add quite a bit of excitement to your Christmas Eve dinner, but it does raise an additional question. Can the person who agrees to let you do this really be considered a "responsible adult"?

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Pickled Herring - Sledzie Marynowane

Submitted By: Jon B. Tumpey

3 whole salt herrings

4 peppercorns
2 large onions chopped

4 whole allspice
1 cup vinegar

1 tsp. sugar

1.      Soak herrings in cold water for at least 24 hours changing it every 8 hours or more often.

2.      Remove the milt, skin, bones and cut each herring into 4 pieces.

3.      Arrange onions and herring in layers in a jar, pour boiled vinegar mixed with sugar.

4.      Keep in cool place overnight.

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Hot Vodka with Honey - Krupnik

Submitted By: Jon B. Tumpey

2 Tbs. of cold water

1 small cinnamon stick
2 cups sugar

10 peppercorns
4 cups boiling water

20 allspice berries
1/4 vanilla bean

1 1/3 cup honey
1/4 nutmeg orange rind
2 cloves 2 cups vodka

1.      Heat sugar in 2 Tbs. of water until it dissolves, then stir in the boiling water.

2.      Add vanilla bean, nutmeg, cloves, cinnamon stick, peppercorns, and allspice berries.

3.      Bring to a boil, cover and simmer for 5 minutes.

4.      Strain the caramel mixture and return to the pan.

5.      Stir in honey and orange rind and heat, stirring, until the honey has completely dissolved.

6.      Bring to a boil. remove the pan from the heat and gradually stir vodka. Serve hot or cold.

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 Dried Fruit Kompot - Kompot z Owocow Suszonych

Submitted By: Jon B. Tumpey

1 lb. mixed dried fruit
2 cups of water
grated rind and juice of 1 lemon
6 whole cloves
1 1/2 cups of sugar

1.      Rinse and soak fruit in 2 cups of water overnight.

2.      Add sugar and heat till it dissolved.

3.      Add lemon juice, rind and cloves.

4.      Refrigerate.

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Golabki (Cabbage Roll-Ups) (For Chrstmas Eve, leave out the meat and salt pork – substitute with more rice or Kasha)

Submitted By: Jon B. Tumpey


1 large head of cabbage, center core removed
1 lb. each of ground beef, ground pork & ground veal
2 cups cooked white rice
1 cup chopped onion
1/2 cup finely chopped salt pork
1 cup ketchup
2 cans tomato soup
1&1/2 cans water
1 TBLSP. brown sugar
1/2 tsp. each of salt, pepper
1/4 tsp. each of celery salt, sweet basil, nutmeg and Worchestshire sauce
1/2 stick of butter or margarine

Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender. Cook till all leaves are tender, but not ripping apart; usually 15. Run under cold water and drain. Cut the thick membrane off back of each leaf. While cabbage is cooking sauté onion in butter or butter until lightly browned. Put all the uncooked meat into a large mixing bowl. Add the sautéed onions. In same pan, brown the salt pork, then using a slotted spoon, add salt pork to meat. Next add dry seasonings, Worchestshire sauce and ketchup, along with the cooked rice. Mix thoroughly; I find my hands work best! Lay out leaves and depending upon their size, place 2-3 TBLSPS. of meat mixture on the wider side. Roll leaf up and over meat, tuck in sides of leaf, and continue to roll. Place rolls, seam down into a greased roasting pan. Continue rolling remainder cabbage rolls. Mix together the tomato soup, water and brown sugar and pour evenly over all the rolls. If your roaster doesn't have a lid, cover with heavy-duty aluminum foil. Bake @325 degrees for 2 - 2&1/2 hours. Note: after baking for 1&1/2 hours, check to make sure there's enough liquid; additional water can be added. To serve, spoon sauce over rolls. Leftover rolls (once cool) can be put into Ziploc bags and frozen up to 3 months.

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Cabbage (Kapusta) – For Christmas Day

Submitted By: Jon B. Tumpey 

  1. Bake a 1 to 1 &1/2 lb. pork butt @ 350 degrees, with 1 cup water, covered.
  2. After baking for 1 hour, and the pork has begun to brown lightly, add 1 large onion, sliced.
  3. Continue baking for 45 minutes, or when meat is falling apart.
  4. While the pork butt in baking, drain juice from 1 (27 oz.) can of sauerkraut, reserving the juice for later.
  5. Parboil sauerkraut and drain.
  6. Shred a large head of cabbage and rinse under hot water and drain.
  7. Combine the sauerkraut and cabbage in a large pot.
  8. Add the cut-up pork, and all the juices, onion and fat from baking pan to the pot.
  9. Add 1 to 2 cups water, salt and pepper.
  10. In a frying pan, sauté 1 large chopped onion till light brown, in 1/4 cup butter; add to pot.
  11. In same frying pan, lightly brown 1 cup chopped salt pork; then add to pot.
  12. Cook all in the pot on the top of the stove on low heat, or just to a low simmer, for 1 hour.
  13. Taste. At this point add as much of the reserved sauerkraut juice to your liking.

    14.  Continue cooking and tasting for another 30 minutes or until the cabbage is of the texture you like.

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Purple Eggs (Polish Easter Food)

Submitted By: Jon B. Tumpey 

18 eggs, hardboiled and peeled
2 cans small whole beets
1 cup vinegar (I use cider)
1 level Tbsp salt
1 heaping Tbsp horseradish (the refrigerated, UNcreamed type)
1 tsp sugar
a few cloves

1.      Drain the beets into a measuring cup and add water to make 2 cup fluid.

2.      Bring to a boil and add vinegar, salt, horseradish, sugar and cloves.

3.      Bring to a boil again.

4.      Meanwhile, arrange the eggs and beets, mixed together, in a container (I use Rubbermaid, Grandma used glass jars).

5.      Pack them snugly in a container that holds 7-8 cups, while the eggs are still hot.

6.      When the juice comes to a boil, pour it over the eggs and beets.

7.      Cover, and place in the refrigerator.

8.      Gently shake the container a few times a day to rotate the eggs. (This is so the spots pressing against the sides of the container get some contact with the juice.)

9.      The whites should be completely purpled in 3-4 days, and the eggs are good for a couple of weeks, at least. I don't know for sure, they never last long here.

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Cwikila (Beet and Horseradish Relish)

Submitted By: Jon B. Tumpey 

1 lb. cooked beets

2 tbs horseradish

1 tsp sugar

 

1.      Mix ingredients in blender until coarsley chopped.

2.      Cover and let stand in refrigerator for 2 days to blend. (Serve with ham dinner.)

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Polish Easter Egg Soup

Submitted By: Jon B. Tumpey 

1 pound bacon
3 dozen large hardboiled eggs, sliced
1 pound polish sausage, sliced
1 pound ham, cubed
water
fresh grated horseradish

1.      Fry the bacon and cut it into 1-inch pieces.

2.      Slice the eggs and sausage.

3.      Cut up the ham into 1/2-inch cubes.

4.      Put everything into a large pot and cover with hot water.

5.      Bring to a boil.

6.      Simmer until the egg yolks are well dissolved.

7.      Serve with horseradish to suit your taste.

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HAMBURGERS POLISH STYLE - (Kotlety siekane)

Submitted By: Jon B. Tumpey 

1 onion, chopped
2 tablespoons bacon drippings
1 pound ground beef chuck
1/2 pound ground pork
1/3 cup bread crumbs
salt and pepper
1/2 cup milk
3 slices white bread
1 egg

1.      Fry the onions in 1 teaspoon drippings till golden.

2.      Soak the bread in milk.

3.      Combine the onions, bread, milk, egg, beef, and pork.

4.      Season and mix well.

5.      Form 8 cutlets, roll in bread crumbs.

6.      Brown in remaining hot drippings.

7.      Place in a moderate 350F. oven for 20 minutes

8.      Serve with mashed potatoes, peas and carrots. Serves 8

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ROAST PORK WITH CARAWAY (Schab Wieprzowy po Polsku) -

Nothing says lovin' like a Polish pork chop in the oven!

Submitted By: Jon B. Tumpey 

2 kg loin of pork
2 tsp salt
1/4 tsp dried majoram
1 tsp caraway seeds
50g butter

1.    Preheat oven to 220C/425F.

2.    Score the fat of the pork with a knife and rub with salt, majoram and caraway seeds over the meat.

3.    In a large pan, melt the butter over high heat and seal the meat rapidly.

4.    When the pork is brown all over, place into a roasting dish and roast for 2 1/2 hours, basting frequently. Serves 6.

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KAPUSTA Z WIEPRZOWINA (Polish Sauerkraut with Pork)

Submitted By: Jon B. Tumpey

Yield: 6 servings

4 pigs feet

3 lb neck bones or 3 lbs spare ribs

1 large onion

1 clove garlic

4 whole allspice

1 bay leaf

4 whole peppers

1/2 tsp celery seed

1 qt sauerkraut

1/2 tsp caraway seed

1/2 minced apple

3 tbs barley

salt and pepper

1.      Split and chop the meat.

2.      Brown in lard and add the onion quarters, garlic, allspice, bay leaf, whole peppers, and celery seed.

3.      Season to taste.

4.      Cover meat with boiling water and cook until meat is half done.

5.      Remove a cup of the liquid for gravy.

6.      Add sauerkraut, caraway seeds, apple and barley and cook until meat is tender.

7.      Serve raw potato dumplings and gravy.

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PIECZEN SIEKENA - KLOPS ---(Polish Meat Loaf)

 Submitted By: Jon B. Tumpey

Yield: 8 servings

3 lb ground beef

1 lb Ground pork

1/4 lb kidney fat, chopped fine

1 cup Bread crumbs, day old

1 onion, chopped fine

2 egg yolks

1/4 lb salt pork, chopped

3 tbs butter

1 tbs flour

1/2 tsp savory

1/2 cup cream

salt and pepper to taste

1.      Fry onion in butter until transparent, not yellow.

2.      Combine the meat, kidney fat, salt pork, bread crumbs, onion, egg yolks, and seasonings, and mix very thoroughly with your hand.

3.      Shape into a loaf, rub with butter and bake at 350 F for one hour.

4.      Baste often.

5.      In the last 15 minutes, sprinkle flour on meat and add cream.

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POLISH BASZCZ (Borshch)

Submitted By: Jon B. Tumpey 

3 lbs beef brisket

2 onions, chopped

1 parsley root

1 bay leaf

5 raw beets

1/2 cup tomato sauce

1 T lemon juice

2 carrots sliced

4 potatoes

1 small head cabbage, shredded

3 slices bacon

salt and freshly ground black pepper to taste

1 T fresh parsley, chopped

a bowl of sour cream

1.      Cover the brisket with cold water.

2.      Add 1 onion, parsley root, bay leaf, and salt to taste.

3.      Bring to a boil.

4.      Reduce the heat, and simmer for 2 hours or more until the beef is tender.

5.      Remove the meat, skim off any grease, strain the soup stock and reheat. (Use the meat in a filling for pirogi if desired.)

6.      Peel the beets, then cut them into shoestring strips.

7.      Cook them, covered, over low heat, with the tomato sauce, lemon juice, and 1/2 cup of the beef stock.

8.      Meanwhile, add the carrots to the broth and cook for 10 minutes more.

9.      Add the potatoes, peeled and cut into large chunks.

10. Add the shredded cabbage.

11. When all the vegetables are tender, add the beets and the sauce in which they cooked the soup.

12. Dice the bacon.

13. Fry it together with the remaining onion.

14. Strain off fat, then add the mixtrue to the soup.

15. Season with salt and pepper, bring to a boil once, garnish with parsley, and then let the borshch sit for 15 minutes before serving with sour cream on the side.

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KLOPSK W SMIETANIE (Polish Meat Balls In Sour Cream)

 Submitted By: Jon B. Tumpey

4 tbs butter

1/2 cup chopped onions

3/4 cup white bread cubes

1/3 cup milk

1 1/2 pounds ground beef

2 eggs

2 tsp salt

1/2 tsp freshly ground black pepper

1/4 tsp thyme

1/2 cup flour

1 cup beef broth

1 1/2 cups sour cream

1.      Melt 1 tbs of the butter in a skillet; saute the onions 5 minutes.

2.      Soak the bread cubes in the milk for 5 minutes, then mash smooth.

3.      Mix together the onions, soaked bread, beef eggs, salt, pepper, and thyme.

4.      Mix until very smooth. Shape into 1-inch balls and roll in the flour.

5.      Melt the remaining butter in a skillet; brown the meat balls on both sides.

6.      Mix in the broth and the sour cream.

7.      Cover and cook over low heat 30 minutes.

8.      Serve with boiled potatoes or noodles. Serves 4-6.

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Wieprozowina W Smietanie (Baked Pork Chops in Sour Cream)

Submitted By: Jon B. Tumpey 

4 pork chops (3/4 inch thick)

1/2 cup sour cream

1 tsp sugar

2 tsp vinegar

1/2 cup water

Salt and pepper to taste

1.      Salt and pepper the pork chops on both sides and fry in butter until brown.

2.      Mix together vinegar, sugar, water and pour the mixture over the chops.

3.      Bring to a boil, reduce heat and simmer gently about 1 1/4 hours or until chops are tender.

4.      Add sour cream and heat to just under boil.

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ZRAZIKI PO KRAKOWSKU (Polish Beef Roll-Ups)

Submitted By: Jon B. Tumpey 

Yield: 6 servings

2 lb Round steak
1 c Bread crumbs
1 Onion, grated
1 Egg, beaten
8 tb Butter, melted
1 tb Chopped parsley
2 c Water
Salt and pepper

1.      Cut steak into thin pieces, about 4 1/2 by 2 inches.

2.      Score sprinkle with salt and pepper.

3.      Combine bread, crumbs, egg, onion and 4 T of the melted butter, salt and pepper.

4.      Spread the dressing on each piece of meat, roll up and fasten with a skewer or a toothpick.

5.      Roll in flour and brown in remaining butter.

6.      Add 2 cups of water ( meat stock if you have it) and simmer 1 1/2 hours.

7.      Remove toothpicks.

8.      Pour gravy over meat.

9.      Garnish with chopped parsley and serve with mashed potatoes.

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POLISH CHICKEN WITH MUSHROOMS (Potrawka z kurczaka Polskiego)

 Submitted By: Jon B. Tumpey

1 fryer chicken, about 3 1/2 lbs, quartered
2 cups water
1 stalk celery, chopped
1 carrot, chopped

1 tbsp chopped parsley
1 ounce dried mushrooms, soaked for 1/2 hour in 1 cup of warm water
salt and freshly ground black pepper to taste
2 tbsp each butter and flour cooked together to form a roux
1/2 cup dry white wine
2 egg yolks

1.      Place the chicken pieces in a stove-top covered casserole and add the 2 cups of water.

2.      Bring to a boil.

3.      Soak the mushrooms and drain them through a fine strainer, reserving the soaking water.

4.      Chop the mushrooms.

5.      Add the celery, carrot, parsley, mushrooms, along with the strined soaking water.

6.      Add a bit of salt and pepper to taste and simmer the whole, covered, for about 1 hour.

7.      Remove the chicken to a heated platter and thicken the pan liquid with the roux.

8.      Add the wine and bring the sauce to a simmer.

9.      Remove the pan from the heat.

10. Place the egg yolks in a 2 cup glass measuring cup and add about 1/2 cup of the sauce, stirring all the time.

11. Blend this mixture into the sauce in the pot, then return the chicken to the pot.

12. Test for salt and pepper.

13. Heat the dish to serving temperature but not to a simmer or the eggs will curdle.

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Polish Spareribs & Sauerkraut

Submitted By: Jon B. Tumpey
Serves 6

1.      Place in a mound in center of roasting pan, two quarts sauerkraut,/seasoned with one tablespoon caraway seeds and one chopped, unpeeled, cored apple.

2.      Wipe four pounds spareribs with damp cloth, season lightly with salt and paprika.

3.      Fold ribs into halves and between the folds place thin slices on onion.

4.      Put folded ribs on sauerkraut.

5.      Cover pan for first hour.

6.      Bake in preheated 425 degree oven one and one-half hours.

7.      Baste ribs frequently with kraut juice and when they're brown on one side, turn and brown other side.

8.      Bake about one hour more, basting now and then, until done and to desired browness.

9.      Be sure to add a little water occasionally if necessary to keep kraut moist.

10. And, if you're going to make dumplings, you'll need about three cups liquid.

11. When ribs are done, remove from roasting pan and put in another pan.

12. Return to low oven to keep them warm while making dumplings.

13. Place roasting pan with kraut on top of stove.

14. For about four servings of dumplings: measure, then sift three times, one cup cake flour, two teaspoons baking powder and one-half teaspoon salt.

15. Break into a measuring cup one egg, then add enough milk to make one-half cup.

16. Beat well and slowing stir liquid into dry ingredients.

17. Add more milk if necessary but keep batter as stiff as possible.

18. Dip tablespoon in stock or water, fill it with batter and drop dumplings into hot sauerkraut juice.

19. Continue doing this until dumplings are barely touching.

20. Cover and simmer two minutes, turn each dumpling and cook two minutes longer.

21. Serve immediately.

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ROAST DUCK HUNTER'S STYLE -

kaczka na dziko

 Submitted By: Jon B. Tumpey

 

1.      Place washed, dried duck in glass or crockery container with lid.

2.      In mortar coarsely crush 6 peppercorns, 5 juniper berries, 2 grains allspice, 3 crumbled bay leaves, 2 cloves, and 1 tablespoon ginger. In pot combine 3 cups water, 1/3 cup vinegar, and 1 teaspoon salt, add the crushed spices and 1 portion diced soup greens,

3.      bring to boil, reduce heat, cover, and simmer 10 minutes.

4.      When cool, pour mixture over duck, cover, and refrigerate overnight.

5.      Turn duck several times so that top, bottom, and both sides get the full benefit of marinade.

6.      Remove duck from marinade, dry, and rub with salt inside and out.

7.      Let stand 1 hour.

8.      Place on rack in roasting pan, surround with drained soup greens from marinade, and roast at 350 degrees Fahrenheit for about 25 minutes per pound.

9.      Sprinkle with a little marinade at the start, then baste occasionally with pan drippings that form.

10. Meanwhile, cook the duck heart and gizzard in 3 cups water until tender, adding liver the last few minutes, since it cooks in a short time.

11. Chop giblets and return to stock.

12. When duck is done, fork-blend 1/4 cup pan drippings with 3 Tablespoons flour,

13. combine with giblet stock and simmer 10 minutes.

14. Add 1/2 teaspoon sugar, a little of the marinade, and salt & pepper to taste.

15. Cut up duck, place on serving platter, and drench with the sauce.

16. Serve with potatoes, Brussels sprouts or red cabbage salad.

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GOOSE STEWED WITH SAUERKRAUT -

duszona z kiszona kapusta

Submitted By: Jon B. Tumpey 

 

1.      Salt & pepper goose 1 hour before roasting, then

2.      roast on rack in 325-350 degree Fahrenheit oven 2 1/2 to 3 1/2 hours or until tender, basting occasionally with water, wine or beer and pricking with fork to release excess fat.

3.      Soak 1 ounce dried Polish mushrooms in 3 cups water 2 hours then cook in same water until tender.

4.      Chop and return to mushroom water.

5.      Drain 1 quart sauerkraut, reserving liquid. Rinse in cold water; drain well, pressing out moisture by hand.

6.      Chop coarsely, place in pot, scald with boiling water to cover, and cook uncovered 30 minutes, adding more water if too much evaporates.

7.      Add mushrooms and mushroom water, season with a little pepper, and cook on low heat under cover another 30 minutes.

8.      In 3 Tablespoons goose drippings from roaster saute 1 large finely chopped onion until tender and add to sauerkraut.

9.      When goose is nearly tender, remove from roaster and cut into portions.

10. Remove some of the larger bones if you like.

11. Place 1/2 the sauerkraut in a clean baking dish, sprinkle with 1/4 teaspoon caraway, add the goose, top with remaining sauerkraut, sprinkle with another 1/4 teaspoon caraway, cover, and

12. bake in moderate oven 30-45 minutes.

13. Serve with boiled potatoes.

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Elk Cabbage Rolls  - (Polish Style)

Submitted By: Jon B. Tumpey 

2 lb Lean Ground Elk
1/2 cup Rice (uncooked)
1 medium Onion (Diced)
1 Green Pepper; (Diced)
2 Eggs

1 Cabbage (large head)
2 qt. Tomato Juice
1/2 tablespoon Garlic (crushed)
1/4 tablespoon paprika
1/2 tablespoon chili powder

 

PREPARE THE CABBAGE LEAVES:

1.      The Old timers would freeze the head solid, then peel the leaves from the head as they thawed.

2.      The best way is to cut the core out with a knife, then put the hole where the core was, side down in a steamer over boiling water.

3.      Let it sit for about 10 minutes and remove.

4.      Several layers of the outer leaves should be soft enough to remove from the head.

5.      When you've removed as many as you can, return the head to the steamer to soften more leaves.

6.      Take a sharp knife and remove as much of the central vein as you can.


FILLING:

1.      Mix all the other ingredients together in a bowl work it with your hands until the eggs and other ingredients except the tomato juice are thoroughly mixed into the meat.

2.      Now, take a glob of mixture and set it in the hollow of a deveined leaf, with the end that was near the core towards you.

3.      Fold the end nearest you about half way over the mix.

4.      Fold the left side over the mix and then the right side.

5.      Roll about half turn away from you so that the "seam" is on the bottom.

6.      Place in the pan seam side don and continue with the other leaves.

7.      When you've made the last cabbage roll, pour in the tomato juice to cover.

8.      Bring to a boil then simmer for at least an hour.

9.      Serve with the remaining juice poured on top.

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Polish Red Cabbage with Onion and Apple

Submitted By: Jon B. Tumpey 

1 thin sliced onion
2 tsp caraway
2T fat
1 1/4 lb red cabbage shredded
1/2 c water
2 T sugar
salt and pepper
1 large apple grated
1 T vinegar


1.      Cook onion and caraway seeds 15 minutes . Do not brown.

2.      Add cabbage and water sugar and seasonings cook 30 minutes.

3.      Stir in apple and vinegar

4.      Cook uncovered 20 mins to evaporate water, stirring frequently.

5.      Good served with pork or sausages.

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Christmas Plum Pudding with Brandied Cider Sauce

Submitted By: Jon B. Tumpey 

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon grated orange rind
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup firmly packed light brown sugar
1/4 cup butter or margarine (at room temperature)
4 large egg whites
1/2 cup apple cider or apple juice
3/4 cup raisins
1/2 cup shredded carrot
1/3 cup candied cherries, halved, or currants or raisins
1/3 cup chopped candied pineapple, currants, or raisins
1/3 cup pecan halves
Brandied Cider Sauce (see recipe below)

Introduction:
Although often confused with fruitcake, this classic Christmas dessert tastes more like a rich, dense spice cake. This version uses butter instead of the traditional suet and can be made with your choice of candied fruit, currants, or raisins.

Serves 8.
Preparation time: 25 minutes.
Cooking time: 2 hours.
Standing time: 10 minutes.

Step 1:
Lightly grease a 1 1/2 quart steamed pudding mold or casserole. In a medium-size bowl, stir together the flour, orange rind, cinnamon, baking powder, ginger, and cloves.

Step 2:
In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the apple cider. Repeat, then stir in the remaining flour mixture. Stir in the raisins, carrot, cherries, pineapple, and pecans.

Step 3:
Spoon the batter evenly into the prepared mold. Cover mold with foil; tie foil in place with string.

Step 4:
Place mold on rack in a Dutch oven. Pour boiling water into the Dutch oven until the water is halfway up the side of the mold. Cook, covered, over low heat for 2 to 2 1/2 hours or until a toothpick inserted in the center comes out clean.

Step 5:
Place mold upright on a wire rack and let stand for 10 minutes. Using a narrow metal spatula, loosen side of plum pudding from the mold, then invert the pudding onto a serving plate. Serve warm with Brandied Cider Sauce; top with vanilla ice cream if you like. (Or, cover and refrigerate the pudding--it will keep for 1 week. To reheat the pudding, steam as directed in step 4 for 1 hour or until heated through.)

Brandied Cider Sauce:
In a small saucepan, whisk together 3/4 cup apple cider or apple juice, 1/4 cup firmly packed light brown sugar, and 1 tablespoon cornstarch. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until the mixture is thickened, whisking constantly. Stir in 2 tablespoons brandy or apple juice and 1 teaspoon butter or margarine. Makes about 3/4 cup.

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Polish Angel Wings (Chruzscki)

Submitted By: Jon B. Tumpey

4 egg yolks
1 whole egg
1/2 teaspoon salt
1/3 cup confectioners' sugar
2 tablespoons rum or brandy
1 teaspoon vanilla extract
1 1/4 cups flour
3 cups vegetable shortening for frying
Confectioners' sugar for topping

1.    In a large bowl of an electric mixer, combine egg yolks, egg and salt.

2.    Beat on highest speed until mixture is thick and drops softly from the beaters, 7 to 10 minutes,

3.    Beat in sugar, a small amount at a time.

4.    Beat in rum and vanilla extract.

5.    Remove from mixer.

6.    Fold flour into mixture by hand until incorporated.

7.    Turn dough onto generously floured surface.

8.    Knead dough until blisters form on the dough, about 10 minutes.

9.    Add small amounts of flour as needed to surface to keep dough from sticking.

10.           Divide dough in half.

11.           Cover one half with inverted bowl, towel or plastic wrap to prevent drying.

12.           Roll out other half of dough as thin as possible, (about an 8 x 12-inch rectangle).

13.           If dough resists, let it rest for a few minutes and resume rolling.

14.           Cut dough into 2 x 4-inch rectangles.

15.           Make a 2-inch slit from center almost to end of each dough strip.

16.           Pull opposite end of strip through slit to twist the dough.

17.           Repeat with remaining dough.

18.           In a large skillet, heat vegetable shortening until it reaches 350 degrees F on a deep-fat fry thermometer. (This is important, if the oil is too cool, dough will absorb too much oil; if it is too hot, the pastry will burn on the outside and not cook properly on the inside.)

19.           Add a few angel wings at a time and fry until golden on both sides, turning about halfway through cooking time, about 1 1/2 minutes total.

Remove to drain on paper towels.  Repeat with remaining angel wings until all are fried. Cool completely and dust liberally with confectioners' sugar. Store in airtight container.

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Kolachky

 Submitted By: Jon B. Tumpey

1/4 cup sour cream

1 pkg. Yeast

1 lrg. egg, beaten

1 cup butter

2 cup flour

1 cup preserves

1.      Preheat oven to 400 degrees.

2.      Combine sour cream and yeast and set aside.

3.      Cut butter into flour until you have a mixture that resembles a coarse meal.

4.      Add the egg to the sour cream mixture and stir the mixture into the flour until a dough forms.

5.      Roll 1/4 inch thick and cut into 2-1/2 inch rounds.

6.      Place the rounds on ungreased cookie sheets, cover with plastic and let rest for fifteen minutes.

7.      Make a thumbprint in the cookie's center and fill with 1 tsp. preserves.

8.      Bake until golden, about 12-15 minutes.

While warm, glaze with:

1 cup confectioner's sugar
2 Tbsp. melted butter
2 tsp. light corn syrup
2-3 Tbsp. whole milk

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