i'm looking for a polish recipe.
February 14, 2007 8:27pm CST
I'm an American of Polish decent. Every easter we have bougsht? (spelling) and perogies. I am really good at making these (if i can get decent polish sausage for the bougsht) oh i can also make kruschiki. (bow tie pastry thingies) What i'm looking for is a bread that you can buy at easter time (not really fresh out here though). Platsik? pronounced (plahht-sick). Can any one help? any other Polish recipes would be great too preferably "old family/ gramma's"
18 Apr 07
here are some recipes that are readers submitted from allrecipes.com. Crawford Polish Bake SUBMITTED BY: SOSARA77 "An easy quick meal that incorporates Polish flavors for a perfect meal on chilly Autumn evenings." INGREDIENTS 5 small potatoes, scrubbed and cubed with skin 2 tablespoons butter, softened 1/2 cup cream 1 pinch ground nutmeg salt and freshly ground black pepper to taste 1 (14.5 ounce) can sauerkraut, drained and rinsed 1 pound turkey kielbasa sausage, sliced 3/4-inch thick 2 tablespoons butter, softened DIRECTIONS Preheat oven to 325 degrees F (165 degrees C). Place potatoes into a large saucepan. Add water to cover and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Once tender, drain potatoes, and mash with 2 tablespoons butter, cream, nutmeg, salt, and pepper. Place the drained sauerkraut into a casserole dish and top with sliced kielbasa. Spread with mashed potatoes and dot with remaining 2 tablespoons of butter. Bake in preheated oven until heated through, 20 to 30 minutes. Grandma's Polish Perogies SUBMITTED BY: STEPH577 "My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system." INGREDIENTS 4 1/2 cups all-purpose flour 2 teaspoons salt 2 tablespoons butter, melted 2 cups sour cream 2 eggs 1 egg yolk 2 tablespoons vegetable oil 8 baking potatoes, peeled and cubed 1 cup shredded Cheddar cheese 2 tablespoons processed cheese sauce onion salt to taste (optional) salt and pepper to taste DIRECTIONS In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon. Polish Rice Cake SUBMITTED BY: Shirley "An old Polish recipe made with cream cheese and rice." INGREDIENTS 2 cups long grain white rice 6 cups skim milk 1 teaspoon salt 1 cup butter 1 (8 ounce) package cream cheese 3 eggs 1 cup half-and-half cream 1 teaspoon vanilla extract 1 cup self-rising flour 1/2 cup golden raisins DIRECTIONS Combine rice, milk and salt in a saucepan and cook slowly until liquid is absorbed. Stir frequently. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. In large bowl, combine the butter and cream cheese. Cream well with wooden spoon. In another bowl combine eggs, half and half, and vanilla. Add to creamed mixture and blend well. Stir in the cooled rice mixture and mix well. Add the flour and blend well. Stir in the raisins. Pour batter into the prepared pan, pat top to avoid any air bubbles. Bake at 350 degrees F (175 degrees C) for 1 hour. Let cake stand for one hour before turning out of pan.
• Cebu City, Philippines
2 May 07
Hope you can try this one. I hope this is good. BIGOS (From A Secret Family Recipe) One 33 ounce jar of Sauerkraut One Savoy Cabbage Two pounds beef Two pounds pork One pound of “breakfast” sausage links ½ pound smoked bacon One pound Kielbasa One onion One SMALL can of Tomato paste or sauce 3 to 5 Bay Leaves salt, pepper, oil, sugar, allspice First, get a jar of Polonaise Sauerkraut and a pound of kielbasa. Don’t use watered down sauerkraut that comes in a plastic sack with lots of water and vinegar. The final product is only as good as the best ingredients you can get. Then, get the best beef and pork with a minimum of fat. Cut off all that you can before cooking. Get a half pound of thick sliced bacon. If you cannot find a Savoy cabbage a regular cabbage works just fine. Start by getting a large pot of water boiling. Add the sauerkraut. Let it bubble away. Cut up the beef and pork into little fork size squares and brown. Generally this takes two frying pans (one each for beef and one each for pork). Season with secret herbs and spices. Grate the cabbage. Throw it into the boiling pot. Chop up the onion and in it goes too. When the beef and pork is browned. Pour both in the pot. Drippings and all. Cut the kielbasa into short pieces and sear in one of the frying pans. The searing keeps kielbasa from mushing up when it spends a lot of time in hot water. When seared, into the pot it goes. Cut all the bacon, except one slice, into half inch long pieces and fry. Drain off the extra fat as necessary. When the bacon is done eat the single strip and throw the pieces in the pot. It’s ok to cook the sausage in the same frying pan with the bacon. Little chunks, any size. Add a little (teaspoon full) of salt, a half teaspoon of pepper (go light on this), one eighth cup sugar, and the bay leaves to the pot. And here’s the final touch. Dump in a SMALL can of tomato paste or tomato sauce. Stir. Add water as necessary. Cook at low heat. They call this simmer. The longer it simmers, the better it gets. Leftovers can be frozen and thawed. Or you can just store in the refrigerator and reheat through the week