Cooking Polish Sausage

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POLISH STEW

POLISH PYROGY

UKRAINE GOLUBTZI (cabbage rolls)

FOOD, cooking tips

POLISH STEW

8 slices bacon, finely chopped

1 pound boneless lean pork shoulder, cut into 1 inch

3 cloves garlic, finely chopped or 1 teaspoon garlic powder

3 onions, quartered

½ pound fresh mushrooms, sliced

1 cup canned beef broth

2 tablespoons sugar

2 bay leaves

2 cups canned sauerkraut rinsed under water and well drained

2 medium apples, cored and sliced

2 cups Italian-style tomatoes with juice whole

1 cup cooked ham, diced

1 ½ cup cooked Polish sausage, coarsely diced

Fry bacon in a large saucepan over high heat for about 3 minutes.

Carefully drain off some of the fat, leaving just enough to cover the bottom of the pan.

Add pork, garlic, onions and mushrooms, and, stirring constantly, fry until the meat is browned on all sides, about 5 minutes.

Reduce heat to medium. Add beef broth, sugar, bay leaves, drained sauerkraut, apples and tomatoes with their juice. Bring mixture to a boil, increasing the heat if necessary.

Reduce heat, cover and simmer stew for about 1 ½ hours, stirring occasionally to prevent sticking.

Add the ham and sausage and stir.

Cover and cook over low heat for about 30 minutes longer to blend flavors.

Remove bay leaves and discard before serving.

For 8-10.

Everyone loves this dish POLISH PYROGY. That one I could eat every day.

Dough

5 cups flour

2 cups hot water

1 tablespoon salt

4 tablespoons oil

3 eggs

A tablespoon of flour mix vinegar and salt.

Mix eggs, oil and water to make 2 cups.

Do the same in the flour mixture add the water.

Mix well and knead. (The more you knead the better).

Roll out the dough flat, thin and cut into 2-3 inch squares Put filling (below) to each edge of weld, and flour used to pinch seal closed.

FILLING

Mashed potatoes.

cottage cheese course.

Salt and pepper.

Mix until of course.

Drop into boiling water and boil for 5 minutes. Do not place a lot in boiling water at the same time that everyone should have enough space to float upward.

After cooking, place in a saucepan and add the butter different, or place in a pan, add the butter, and (onions), if you prefer. Fry for a few minutes until they begin to turn light brown. Can then be served with or without sour cream.

UKRAINE Golubtzi, cabbage rolls ()

1 head cabbage ½ pound burger great

1 cup rice, cooked

1 onion

2 tablespoons fat

1 teaspoon salt ¼ c. teaspoon pepper

October 1 ½ oz tomato soup ½ cup sour cream Remove cabbage leaves. Cook in salted water for 5 minutes, or until leaves are soft. Drain and let cool.

Add ground beef, cooked rice, and seasonings. Put a tablespoon of mixture on each leaf. Roll and place each in a shallow dish, pour undiluted tomato soup over them. Bake at 350 for 45 minutes or until tender.

Serves 6. Optional: Add sour cream 5 minutes before serving.

Information on food, COOKING TIPS

General Guide to roast Turkey

Allow enough time in the refrigerator to thaw completely - one day for every five pounds, not counting the day you cook it. A thawed turkey will take a day or two in the refrigerator.

Weight ready to cook, stuffed turkeys:
Turkey Bake at 325 degrees F.
8-12 lb. 3 - 3.5 hours
12-14 3.5 lb-4:00
14-18 lbs 4 - 5 hours
18-20 lbs 4.5 to 5 hours
20-24 lbs 4.5 to 5.5 hours

For unstuffed turkeys of the same weight, reduce the total volume.