what are some polish recipes for xmas?

Answer 1

I'm 1/2 Polish. My mother is straight from the old country.

Cabbage and Noodles...chop cabbage saute in bacon grease until cabbage is slightly clear. Add egg noodles and chopped bacon. My grandmother made this all the time, and my uncle would always say he felt like 7 years old everytime he ate it.

Perogis are labor intensive, but worth it! Basically use any noodle recipe and cut dough into circles using the top of a glass. Fill with potatoes and cheese or cooked ground beef and onions or sauerkraut. Pinch shut and boil until floating...remove and fry in bacon grease with onions, serve w/ sour cream.

Polish sausage is also great. Place in large skillet with chopped up green pepper and onion (get fancy and use different colored peppers) and add a 1/2 cup of water and simmer until the peppers are tender and onions are clear.

Add a little garlic powder and salt and pepper...maybe some caraway seed to the sauerkraut- just think simple, think a little bland- that's Polish.

Answer 2

Way to go, 'anjelkake' - didn't know other people ate Cabbage and Noodles; love it!
Here's another recipe for you...

"Sausage Skillet Supper" - 4 to 6 servings

1 to 1 1/2 lbs. Polish sausage; cut into 6 pieces
6 slices bacon
1 medium head cabbage (aobut 2 lbs.); cut into 6 wedges and cored
2 tbsp. sugar
1 medium onion; chopped
1/4 cup water
1 tsp. minced garlic
1 tsp. seasoned salt
1/2 tsp. crushed red pepper (optional)

In large skillet, fry bacon until crisp; remove from skillet and set aside. To drippings, add remaining ingredients (except bacon and sausage). Cook, covered, over medium heat 10-15 minutes, stirring several times. Add sausage; cover and continue to cook 10-15 minutes or until sausage is heated. Top with reserved bacon, crumbled.

Answer 3

Depends on how many are coming. I'm not sure of the measurements but all it is Ground beef Rice (cooked) egg Onion mix together Boil Cabbage until semi hard Peel away the leaves Stuff and roll Place in pot with either v8 juice or tomato soup. Cook til it boils then let simmer for about a half hour and enjoy I use tomato soup My sister mixes soup and V8 juice in hers Good luck!

Answer 4

My father-in-law (deceased) was a Polish butcher. He used to make something for Christmas and Easter that I don't know the polish name for, but he also called it "goop".
He would mix together cut up hard-boiled eggs, cubed ham, slices of polish sausage, and a bunch of fresh horseradish, and serve it cold. It actually is pretty addictive.
The proportions varied from year to year, but it was probably more eggs than anything, with about equal amounts of ham and sausage, and pretty much horseradish, although he went easy on it, and left the jar on the table for those of us who wanted to add more.

Answer 5

Pickled Herring
Sledzie Marynowane

3 whole salt herrings 4 peppercorns
2 large onions chopped 4 whole allspice
1 cup vinegar 1 tsp. sugar
Soak herrings in cold water for at least 24 hours changing it every 8 hours or more often. Remove the milt, skin, bones and cut each herring into 4 pieces. Arrange onions and herring in layers in a jar, pour boiled vinegar mixed with sugar. Keep in cool place overnight.

Mushroom Soup
Zupa Grzybowa

2 qt. vegetable stock
6 large dried mushrooms
1 cup chopped fresh mushrooms
Dill or parsley
Soak dried mushrooms overnight. Simmer dried and fresh mushrooms in vegetable stock for 1 hour. Take out mushrooms, cut into strips and put back into the pot. Add some parsley or dill.

Carp in Aspic
Karp w Galarecie

3 lbs. carp 1 T gelatin
4 cups vegetable stock 2 T water
4 peppercorns 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.

Hot Vodka with Honey
Krupnik

2 Tbs of cold water 1 small cinamon stick
2 cups sugar 10 peppercorns
4 cups boiling water 20 allspice berries
1/4 vanilla bean 1 1/3 cup honey
1/4 nutmeg orange rind
2 cloves 2 cups vodka
Heat sugar in 2 Tbs of water until it dissolves, then stir in the boiling water. Add vanilla bean, nutmeg, cloves, cinnamon stick, peppercorns, and allspice berrier. Bring to a boil, cover and simmer for 5 minutes. Strain the caramel mixture and return to the pan. Stir in honey and orange rind and heat, stirring, until the honey has completly dissolved. Bring to a boil. remove the pan from the heat and gradually stir vodka. Serve hot or cold.

Answer 6

POLISH RUGELACH
This cookie is popular in most of Eastern Europe. It features a tender pastry and, in this rendition, a delicious not-too-sweet cranberry and walnut filling. The cookies are formed by rolling up triangles of the pastry into small crescents.
For dough:
1 cup (2 sticks) unsalted butter, room temperature
1 8-ounce package Neufchâtel cheese*, room temperature
1/2 cup sugar
2 3/4 cups all purpose flour
1 teaspoon salt
For filling:
3/4 cup sugar
2/3 cup (3 1/2 ounces) dried cranberries, finely chopped
2/3 cup (2 3/4 ounces) finely chopped toasted walnuts
1/2 cup (1 stick) unsalted butter, melted
2 teaspoons ground cinnamon
1 teaspoon ground allspice

1 large egg, beaten to blend
Additional sugar

*A light style of cream cheese available at most supermarkets.




Make dough:
Using electric mixer, beat butter and cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour and salt. Gather dough into ball and gently knead until smooth. Divide dough into
8 equal pieces. Gather each into ball; flatten into disks. Wrap in plastic and chill 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling.)
For filling:
Mix 3/4 cup sugar, cranberries, walnuts, butter, cinnamon and allspice in small bowl to blend. Set aside.

Position rack in center of oven and preheat to 350°F. Place 1 dough disk on floured work surface (keep remaining 7 dough disks refrigerated). Roll out dough to 8-inch round. Spread 3 tablespoons filling over round, leaving 1/2-inch border. Cut round into 8 wedges. Starting at wide end of each wedge, roll up tightly and completely to tip. Place cookies, tip pointing down, on ungreased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Brush cookies with egg. Sprinkle additional sugar over. Bake until golden, about 20 minutes. Transfer cookies to racks and cool. Repeat with remaining 4 disks, filling, egg and sugar. (Can be made ahead. Store in airtight container at room temperature up to 1 week, or freeze up to 1 month.)

Makes 64.

Answer 7

my grandpa makes kolache every christmas, and it's so delicious, i eat a bunch. we're a polish family and we buy the frozen perogies. they're pretty good. also, we have keilbasa and sourkraut. yummy!

Answer 8

Here you go

http://www.magma.ca/~pfeiffer/sharon/polish.htm

hope it helps