World Recipes

Paluski (Polish Potato Fingers)

Do these bring back memories. Paluski! We always had them with homemade kapusta and kielbasi. I make these all of the time. My family loves them with a nice mushroom gravy. They taste delicious fried in some bacon fat with onions and crisp bacon. I sometimes cut them up into small pieces and add them to my homemade chicken soup. I have even gone so far as to fry them up and serve them with sunnyside eggs, scrambled and poached. Yummy, yummy!

4 cups flour, plus extra if needed
   to make a pliable dough
4 cups mashed potatoes, cold
1 tablespoon salt
4 eggs

Cook potatoes and drain well. Press through a ricer and place in a large bowl. Cool

Combine flour and salt in a large bowl. Mixing well. Make a well in the center of flour and add eggs, one at a time, mixing well until all the eggs are mixed well.

Add the riced potatoes and mix until all ingredients are blended real well. If necessary add some water to make the dough pliable if too stiff, this will depend on how much flour you add. (I have found that 4 cups will make a very wet dough, so I add 1/4 cups of flour at a time until the dough feels just right. This is done by feel.****do not make the dough too stiff****.

Roll out dough in portions at a time onto floured surface, rolling out into a long log about 1-inch thick.

Cut logs into 3/4-inch pieces, rolling slightly to even out.

Drop into rolling salted boiling water and cook until paluski float to the top, allowing them to simmer a few minutes. Remove with a slotted spoon and place in a large bowl.

Have some melted butter ready to drizzle over the paluski to coat them.

You can saute some onions in butter and toss in with them.

Either way you doctor them up, they taste wonderful.

Beef and Mushroom Stew with Caraway Dumplings

Posted by Olga at recipegoldmine.com 5/5/02 11:13:36 am

Browning meat in the oven reduces the amount of fat needed for cooking. Serve with julienne parsnip and carrot.

1 1/2 pounds round or blade steak
2 tablespoons all-purpose flour
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Bouquet Garni: Tie together with kitchen twine 1 celery stalk with
    leaves, 3 or 4 sprigs parsley, 1 bay leaf and small sprig of thyme
1 tablespoon vegetable oil (if necessary)
1/2 pound small mushrooms
1/2 cup chopped onion
2 cloves garlic, finely chopped
2 cups beef stock
1/2 cup dry red wine
2 tablespoons tomato paste

Dumplings
1 cup soft fresh bread crumbs
1/4 cup melted margarine or butter
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon caraway seeds
1/4 teaspoon salt
1 egg, beaten
1 egg white

Cut steak into 1 1/2 inch cubes. In a bag, combine flour, pepper and salt. Add beef, a few pieces at a time, and shake to coat with flour mixture. Shake off excess and place meat on wire rack in flameproof casserole. Bake in 350 degree F oven for about 25 minutes or until browned. Meanwhile, prepare Bouquet Garni.

Set meat aside on platter.

Place casserole over medium heat. Only if necessary add all or part of the oil. Add mushrooms, cap side down, and cook until golden, transferring to platter as they brown.

Add onion and garlic; cook until onion is transparent. Add stock, wine and tomato paste; bring to a simmer, stirring and scraping bottom of casserole with wooden spoon to scrape up any brown bits.

Return meat to pan; add Bouquet Garni. Cover and simmer over low heat for 1 hour or until meat is tender. Meanwhile prepare dumplings.

Dumplings: In a bowl, toss bread crumbs and melted margarine together with a fork. Combine flour, baking powder, caraway seeds and salt. Mix lightly into crumb mixture. Beat together egg and egg white; add to crumb mixture and mix lightly (mixture will be soft) shape into 8 balls of even size.

Remove Bouquet Garni and discard. While stew is simmering, add dumplings, cover and cook, without removing lid, for 18 minutes.

Makes 8 servings.

Calories per serving 311, Cholesterol 127 mg

Meat on a Stick (Patychky)

Posted by Olga at recipegoldmine.com 1/8/2002 6:47 pm

Source: Back Roads and Country Cooking

Very good, I made this for Ukrainian Christmas. I used pork tenderloin only. After you marinate for three hours and have skewered the meat put them in plastic bag and let the sticks make holes in the bag and put sticks upright in a casserole so that the meat marinate drains into the casserole through the holes overnight in the refrigerator. This will not make them soggy when you coat them. When you coat them pat them into a nice roll.

Old-country meat dishes may seem like a lot of work, but the results make the work worthwhile.

3 pounds veal
3 pounds lean pork
6 cloves garlic
1/2 cup water
1/4 cup medium dry sherry
1/4 cup wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

2 cups breadcrumbs
1/2 teaspoon curry powder
Salt
Pepper
2 eggs plus 1 teaspoon oil and mix well

Oil (peanut pil for frying is best at 350 degrees)
2 medium onions, chopped
1 tablespoon butter, softened

Cut veal and pork into 1-inch cubes and place cubes in a large bowl. Chop garlic. In a small bowl, mix garlic water, sherry, wine vinegar, salt, and pepper. Pour over meat cubes and stir. Marinate meat cubes for at least 3 hours, or overnight, to allow flavors to blend.

Leaving about 2 inches at the bottom of each skewer, arrange pork and veal cubes alternately on wooden skewers. Squeeze cubes together. Continue to add meat until all the meat is used. You should fill 12 skewers.

In a shallow bowl, combine breadcrumbs, curry powder, salt, and pepper. In a second shallow bowl, beat eggs. Dip skewered meat cubes in breadcrumbs. Coat with egg, then dip in crumbs again and pat into a roll.

In a large skillet, heat about 1 inch of cooking oil. Fry skewers of meat cubes, a few at a time, until meat is lightly browned, turning to brown all sides. Combine onions and butter and spread in a large shallow baking dish. Place meat sticks on onions and bake in 275 degree F oven for about 1 hour, or until meat is no longer pink.

Serves 12.

Chicken with Dill Sauce (Kurczeta z Sosem Koperkowyn, Poland)

1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 1/2 cups water
1 teaspoon salt
1/4 teaspoon white pepper
1 cup half-and-half
3 tablespoons all-purpose flour
1 tablespoon minced dill weed
1 teaspoon lemon juice

Heat chicken, water, salt and white pepper to boiling in skillet; reduce heat. Cover and simmer until thickest pieces of chicken are done, 45 to 50 minutes. Remove chicken; keep warm.

Shake half-and-half and flour in tightly covered jar. Stir half and half mixture, dill weed and lemon juice into pan juices. Heat to boiling, stirring constantly; boil and stir 1 minute. Pour some of the sauce over chicken; serve with remaining sauce and with spitzle or cooked cauliflower, if desired.

Hungarian Rakott Burgonya (Layer Potatoes)

Posted by Olga at recipegoldmine.com March 20 2002 at 15:38:38

1 cup commercial sour cream
1/2 cup heavy cream
1 1/2 teaspoons salt
6 cold cooked medium potatoes, thinly sliced
3 hard-cooked eggs, sliced
1 cup finely diced, fully cooked ham
1 cup fresh bread crumbs
2 tablespoons melted butter or margarine
1/4 teaspoon onion salt

About 45 minutes before serving: Start heating oven to 350 degrees F.

Into sour cream in small bowl, stir heavy cream and salt until well blended.

In greased 1 1/2 quart casserole, arrange one third of potatoes; top with egg slices, then one half of cream mixture. Add another one third of potatoes; sprinkle with ham; pour over remaining cream mixture; then top with remaining potatoes.

Toss crumbs with butter and onion salt, and sprinkle evenly over potatoes.

Bake 30 minutes or until bubbly. Nice with tossed green salad for luncheon.

Makes 6 to 8 servings.

Hungarian Pork and Sauerkraut Sandwich (Peshene)

Posted by jerseyjan at recipegoldmine.com 8/6/20013:46 pm

4 slices of pork butt, as meaty as possible,
    sliced thin, pounded if necessary
1 large can (27 ounces) sauerkraut, rinsed, squeezed dry
1 onion, diced
2 cloves garlic, chopped
Salt
Pepper
Hungarian sweet paprika
1/4 cup (1/2 stick) salted butter
8 slices of the best rye bread

Prepare the pork butt and add some seasoning to it. Gently brown the pork in the butter till done. Dont over cook. Set pork aside and add sauerkraut, onions, garlic and seasonings to the pan. Be generous with the paprika. Fry the kraut till browned. Make up 4 sandwiches being generous with the sauerkraut mixture.

*NOTE: I sometimes add 1-2 peeled raw potatoes (diced small) to the frying kraut.

Hungarian Bread Dumplings (Zsemlye Gomboc)

Posted by Olga at recipegoldmine.com 8/31/02 4:39:26 pm

Serves 6-8

3 hard dinner rolls
Butter
2 cups flour
2 eggs
1 teaspoon baking powder
Salt
Milk
3 to 4 quarts water

Cut the rolls into small dice and saute in butter until crisp but not browned.

Mix the flour, eggs, butter, baking powder, salt, and enough milk to make a medium dough. Blend together thoroughly. Fold in the sauteed, diced rolls.

Bring 3 to 4 quarts water to a boil and add 1 tablespoon salt. Drop the dumplings into the boiling water a tablespoonful at a time. When they come to the surface, taste one. If done, remove the dumplings from the water with a slotted spoon. Dot with melted butter and place in a warm oven to heat through. If you want them crisp, turn the oven to 400 degrees F and let them brown slightly, but do not let them dry out.

Bohemian Kolaches

1 cup shortening
1/2 cup granulated sugar
1 1/2 teaspoons salt
2 1/2 cups scalded milk (100 degrees F)
4 egg yolks, beaten
1 1/2 packages or 1 1/2 tablespoons yeast
5 cups flour
1/2 teaspoon lemon flavoring, optional

Cream shortening and sugar. Stir in salt, egg yolks and flavoring. When milk is lukewarm, add yeast and let stand 5 minutes. Add to creamed mixture. Add flour and knead. Put in greased bowl; cover and let rise 1 hour.

Roll out dough to desired thickness, about 1/4 inch. Cut with biscuit cutter and let rise 15 minutes. Put thumb print in middle and add fruit filling, such as a homemade filling, pie filling or junior baby food fruit. Bake at 425 degrees F until brown, about 15 minutes. Watch closely.