Grandmother's Cheese Cake (Sernik Babci)
1-1/4 cups flour
3/4 tsp. baking powder
1/4 tsp. salt
1/4 cup butter or margarine
3 Tbps sour cream
1/3 cup confetioners sugar
2 cups confectioners sugar
1 1/2 tsp. vanilla extract
1 lb. farmers cheese or ricotta
2/3 cup melted butter
1-1/2 cups mashed potatoes (not seasoned)
Save the ones from the night before.
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 cup grated orange or lemon peel
For the dough, combine the flour, salt and baking powder in a bowl. Cut in the butter with a fork.
Beat egg into the sour cream. Stir into the flour mixture then stir in the sugar. Knead the dough until well mixed and smooth.
Roll dough on a floured surface into a rectangle. Line a 13x9x2 inch pan with the dough and bring dough part the way up sides.
For the filling, separate 1 egg and reserve the whites, beat remaining yolk and whole eggs with the the sugar for 5 minutes at hight speed of a electric mixer. Add the vanilla, beat at high until the mixture is soft.
Press cheese through a sieve, blend cheese with butter add the potatoes, baking powder, nutmeg, and salt. Stir in organge peel. Fold into the egg mixture. Turn into prepard crust in pan.
Bake at 350 degrees F for about 45-55 min. or until set. Cool well before cutting.
Poppy Seed or Nut Roll
8 cups flour
1 pkg. dry yeast
1 stick of butter or margarine melted
3/4 cup sugar
1 tsp. salt
2 cups of warm milk
1 lb. poppy seed or ground nuts
1 cup sugar
1 1/2 sticks margarine or butter
1 cup milk, hot
1 lemon rind
Combine all filling ingredients and beat well.
Dissolve yeast in 1/2 cup of the warm milk. Combine the flour, sugar, salt and eggs. Add remainder of the milk, butter and yast mixture. Beat until elastic. Sprinkle top with a little flour and cover with a cloth. Let stand in a warm place until double in size. Punch down. Divide the dough into 2 pieces. Put on floured board and roll out into a rectangle. Spread cool filling and sprinkle with raisins. Roll like a jelly roll. Place in greased pan and let stand to rise again. Brush top with margarine or butter bake for 45-60 min in 350 degree oven.
Cabbage Rolls (Golabki)
1 head cabbage
1 lb. ground beef
1/2 lb. ground pork or veal (opitioal)
16 oz can tomato sauce
8 oz can tomatoes
2 cups cooked rice
1 onion finely chopped
2 Tbsp. margarine
Salt and pepper to taste
Place about 2 Tbsp. of the meat mixture in the center of a cabbage leaf and roll. Put the meat rolls in a large pot and pour the tomato sauce onto the rolls. Then squeeze tomatoes from can and arrange on top of the rolls. Simmer over low heat for 2 hours.
Fire Vodka (Krupnik)
1-1/2 cup honey
2/3 cup water
1 tsp. vanilla extract or 1 vanilla bean
1/4 tsp. nutmeg
8 sticks cinnamon
2 whole cloves
3 strips lemon peel
1 bottle vodka
Combine honey with the water, vanilla, spices and the lemon peel in a large saucepan. Bring this to a boil cover, and simmer for about 5 min. Add vodka, remove from the heat serve hot or cold.
Red Beets with Horseradish
My Gran would serve this with boiled potatoes and hard boiled eggs.
3 cups cooked or canned beets, drained and chopped
6 oz. prepared horseradish
1 Tbsp. brown sugar
1 tsp. vinegar
1/4 tsp. Salt
Combine all of the ingrendients. Cover and regrigerate for 3 days.
Polish Sausage (Kielbasa)
1-1/2 lbs, lean boneless pork
1/2 lb. boneless veal (optional)
If you do not add the veal then add 1 lbs. of pork
1 tsp. salt
1 tsp. pepper
2-3 cloves garlic, crushed
1 Tbsp. mustard seed
1/4 cup crushed ice
When making sausage by hand, tie a knot about 3 inches from one end of a cleaned sausage casing and fix the open over the spout of a wide based funnel, easing most of the casing up onto the spout. Then spoon the mixture into the funnel and push it through into the casing with your fingers. Knot the end and roll the sausage gently on a firm surface to distribute the filling evenly.
Kluski z Makiem
1 ts Salt
3 Egg noodles
2 tb Butter, melted
1 ts Vanilla extract
12 oz Poppy seed cake - and pastry filling
1 ts Lemon juice
1 1/2 ts Lemon peel, grated 1/3 c Raisins
Combine boiling water and salt in a large saucepan. Add noodles and cook until tender, then drain and cool. Toss noodles with butter in the saucepan. Combine poppy-seed filling with vanilla extract, lemon juice and lemon peel and raisins. Add to noodles and mix well. Cook just until heated through.
Carp in Aspic (Karp w Galarecie)
3 lbs. carp
1 Tbls gelatin
4 cups vegetable stock
1 egg white
3 bay leaves
Clean fish. Remove head and clean it. Cook head and spices in vegetable stock for half hour. Strain. Place whole fish in a pan. Cover with strained stock and simmer for half hour until tender. Remove fish and place on a serving platter. To clarify stock, add slightly beaten egg white and bring to boiling point, stirring lightly. Strain through napkin twice. Dissolve gelatin in water, add stock. Pour over the cooled fish. Garnish with carrot rings, hard boiled eggs, and lemon slices.
© Copyright; Paul Havers,