Famous Recipes - Polish Cabbage and Noodles & Rice, Corn, and Cheese Casserole and some others for you

 

 

Polish Cabbage and Noodles (Kluski Kapusta Po)

1 head of cabbage, washed and sliced
1 medium to large onion, peeled and sliced
6-7 cloves of garlic, chopped fine. (We like a lot
of garlic-you may use less if you aren't a fan)
1 Tbs caraway seeds
1/2 stick of butter
1 12 oz container of sour cream
1 16 oz  bag of wide egg noodles
salt and pepper to taste

In large frying pan melt butter.  Add onions, garlic and caraway
seeds.  Stir with wooden spoon.  Let cook for 5-7 minutes, till
onions are translucent.  Add cabbage.  Mix in cabbage.  Cover
and remove from heat.  Stir occasionally.  In large pan, boil 2
qts of water with. Add egg noodles.  Stir egg noodles to stop
them from sticking.  Check tenderness of egg noodles.  Drain
and  put back into large pot.  Add cabbage mixture to egg noodles
and mix well, add sour cream and mix even more.  Salt and pepper
to taste.


The theme in the Pen-Pal Forum on March 8, 2004 was "Cheese"
when reader Margarette in Sweden contributed this recipe. I like it
for all the reasons she gives in her introduction:

This is such a simple casserole plus it is cheap, fast and easy,
and on top of that, it's pretty good for you.  Basically, it's a winner.
The rice, corn and cheese ingredients don't have to be exact.
Close is close enough if you're dealing with leftovers.  Serve it
with something green and dinner's done.  It's adapted from one
of Jane Brody's cookbooks.

Rice, Corn, and Cheese Casserole

3 c (7 1/2 dl) cooked brown rice
1 10-oz pkg (300g) frozen corn
1 small onion, chopped
2 c (5 dl) sharp cheddar, grated
1 1/2 c (3.5 dl) milk
1 t (5 ml) chili powder
1 t (5 ml) ground cumin
1/4 t (1 heaping ml) pepper or to taste
paprika

In a large mixing bowl, combine all the ingredients but the paprika
and mix well.  Poured into a greased, 2-qt casserole.  Sprinkle with
the paprika and bake at 350 degrees for about 40-45 minutes.

That's it. You're done! Though you might want to throw a little
jalapeno into the mix if you like things spicy.

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Tomato Consomme

4 cups (1 L) chicken stock
2 cups (500 ml) coarsely chopped and drained
canned Italian plum tomatoes
1 bay (laurel) leaf
1/4 cup (60 ml) dry vermouth
1 Tbs (15 ml) sugar
Salt and freshly ground pepper to taste
Hot sauce to taste

Combine the chicken stock, tomatoes, and bay leaf in a saucepan
and bring to a simmer over moderate heat.  Simmer covered for
15 minutes. Discard the bay leaf and press the contents of the
saucepan through a fine sieve.  Discard the tomato solids and add
the remaining ingredients, stirring to combine.  Serve hot or cold.
Serves 4 to 6.

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Apple and Parsnip Soup

4 Tbs  butter
1 1/2 lb (700 g) parsnip, scrubbed and coarsely chopped
1/2 lb (225 g) Rome apples, peeled, cored and chopped
1 qt (1 L) chicken stock
1 tsp fresh sage, chopped
1 tsp fresh parsley, chopped
Salt
Freshly ground black pepper
2 egg yolks, beaten

Melt the butter in a medium saucepan, and cook the parsnips
and apples, tossing well until coated.  Cover and cook gently
over low heat 10-15 minutes, stirring occasionally, until the
apple juices start to run.  Pour in the stock and add the sage,
parsley, salt and pepper.  Bring to the boil, then simmer gently
30-40 minutes or until parsnips are soft.

Pass through a food mill or puree in a blender or food processor
until smooth.  Return to pan and reheat gently.  Add a little hot
soup to the egg yolks, stirring well, then add the eggs to the
soup.  Do not allow to boil.  Serves 8.

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Champignons Farcies

32 2-inch mushroom caps
2 1/2 sticks butter, divided
salt and pepper (optional)
3 tbs olive oil
1/2 cup finely minced onion
1/2 cup minced green onion
stems from mushrooms, finely chopped and
squeezed to extract juice
1/2 cup fine white bread crumbs
1 1/2 cups finely shredded Swiss cheese, divided
3/4 cup freshly grated Parmesan cheese
3/4 cup snipped fresh parsley
1 tsp dried tarragon leaves (or 1 tbs fresh)
1/2 cup whipping cream

Clean mushrooms thoroughly; separate stems from caps and let
dry thoroughly, caps upside down.  Melt 1 stick of the butter and
dip caps into it.  Place hollow side up on pizza pan.  (Sprinkle
with salt and pepper if desired.) In a large skillet, melt 6 tbs of
the butter; add olive oil.  Saute onions 3-4 minutes; do not brown.
Add green onions and stem pieces.   Cook 6-8 minutes until
mushrooms brown lightly and separate.  Mix in bread crumbs,
3/4 cup of the Swiss cheese, the Parmesan, parsley and tarragon.
Add enough cream that the filling will hold its shape.  Fill caps
with stuffing.  Melt remaining butter.  Ë?op each stuffed mushroom
with an additional pinch of Swiss cheese and a few drops of melted
butter.  Bake in upper third of a preheated 375-degree oven for
15-20 minutes or until caps are tender and stuffing is lightly
browned.

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Turkey Ham Elegante

1 1/2 T.  butter
1/2 c. bread crumbs
2 T. butter or margarine
1/2 c. chopped onion
3 T. flour
1/2 t. salt
1/8 t. pepper
1 (4 oz.) can undrained sliced mushrooms
1 c. light cream
2 c. cubed, cooked turkey
1 c. cubed, cooked ham
1 (5 oz.) can drained and sliced water chestnuts
1/2 c. shredded process Swiss cheese
Paprika

Melt 1 1/2 T butter in microwave 30 seconds. Mix with bread
crumbs and set aside. In 2 qt casserole, melt 2 T. butter in
microwave 1 minute. Stir in onion and cook 1 min. more. Blend
in flour, salt and pepper. Stir in mushrooms and cream. Cook
1 min. Stir, cook 3 additional minutes. Gently stir in turkey,
ham and water chestnuts. Cook in microwave 7 minutes stirring
once. Top with cheese and wreath with buttered crumbs. Cook
1 minute. Sprinkle with paprika. Great for Thanksgiving leftover
turkey and ham.

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Macaroni and Pea Salad
2 cups uncooked macaroni
1 cup cubed Cheddar cheese
1 [15 oz] can sweet green peas [drained]
1/4 cup green onion chopped,more if desire
1/4 cup salad dressing light or low sodium
1 teaspoon dried dill

Cook macaroni until tender but not too soft. Combine with peas,
cheese, and onions. Gently mix with salad dressing. Sprinkle
dried dill on top. Cover and chill until time to serve.

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Dark Chocolate Oatmeal Cookies

3/4 c all purpose flour
1/4 c unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 stick (1/2 c) unsalted butter, at room temperature
1/2 c granulated sugar
1 T vanilla extract
2 T (1/8 c) steel-cut (Scottish pinhead) oats
1/4 c semisweet or dark chocolate chips

Heat oven to 350F. Line rimmed cookie sheets with parchment
paper. Sift flour, cocoa powder, baking soda, and salt into medium
bowl. Using electric mixer, beat butter in large bowl until fluffy.
Add sugar and vanilla; beat until blended. Add flour mixture and
beat until moist clumps form. Mix in oats with spatula until evenly
distributed (dough will be very firm). Add chocolate chips, and
knead gently to blend.

Separate the dough into 12 pieces. Roll each piece into a ball,
and then roll the ball in sugar. Place each ball 3 inches apart on
a baking sheet. Gently flatten each cookie to a little less than
a half-inch thick with the bottom of a glass. Reshape sides if
necessary, and then sprinkle with more sugar.

Bake cookies center is slightly firm and top is cracked, about
14 minutes. (Be sure to rotate sheet about halfway through.)
Sprinkle with more sugar, and then cool cookies on a wire rack.
Makes 12 cookies.

Options:
Reducing the flour to 1/2 c + 1 T makes a crispier, flatter cookie
Adding an egg makes a chewier, flatter cookie.

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