polish recipes....?

Question

I used enjoy these delicious crepe things at my Grandparents and they had 2 different sorts. 1 was filled with a mince mixture and the other Saurkraut!!! Does this sound familiar to any one and does any one hav any othe good recipes from the home land!!

Answer 1

Why don't you Google " Polish Recipes"? You come up with everything your hear desires, from Zupa Ogorkowa to sernik

Answer 2

Polish Lasagna



¾ cup butter
¾ cup all purpose flour
1 Tbls beef bouillon granules
2 tsp onion salt (or onion powder)
2 tsp pepper – divided

2 ¼ cups milk
1 can (14 ½ ounces) chicken broth
1 pound smoked kielbasa or Polish sausage – chopped

2 eggs
1 ½ cups (12 ounces) small curd cottage cheese)

9 lasagna noodles, cooked and drained

16 ounces can/jar sauerkraut, rinsed and squeezed dry

2 cups (8 ounces) shredded Monterey Jack cheese, divided

Preheat oven to 375

For the sausage mixture: In a large saucepan, melt the butter. Stir in flour, bouillon, onion salt/powder, 1 tsp pepper. Stir/whisk until smooth. Gradually stir in milk and broth. Bring to a boil, cook and stir for 2 minutes or until thickened. Add the sausage and heat through. Remove from heat.

For the cheese: Combine eggs, cottage cheese and remaining pepper.

Sauerkraut: After squeezing dry the sauerkraut will need to be separated into a bowl.

Making the dish: Spread 1 cup sausage mixture into the bottom of a 9 x 13 x 2 inch casserole dish. Build the lasagna as follows:

• 3 noodles
• 1/3 the remaining sausage mixture
• ½ the cottage cheese mixture
• ½ the sauerkraut and ½ cup Monterrey Jack cheese
• 3 noodles
• ½ the remaining sausage mixture
• rest of the cottage cheese mixture
• rest of the sauerkraut and ½ cup Monterrey Jack cheese
• 3 noodles
• rest of sausage mixture

Cover and bake 60-70 minutes until bubbly. Spread remaining cup of MJ cheese, bake 5 min. longer until cheese is melted. Let stand 15 minutes before cutting.

Answer 3

PIEROGI FILLED WITH SAUERKRAUT AND MUSHROOMS (Pierogi z Kiszonej Kapusty)

There is a variety of filling which you can try. Some use potatoes or mushrooms and some like it sweet and fill them with fruit. It is recommended that if you use mashed potatoes, the filling should be made at least a day in advance and refrigerated to allow it to dry.

For the dough:
300g plain flour
1 egg
salt
warm water

For the filling:
450g sauerkraut
150g butter
1 onion
110g fresh mushrooms
sour cream to serve

To make the dough, sift the flour, add the egg, salt and sufficient warm water to make a loose dough which holds in shape. Divide the dough into quarters and roll out thinly. Cut out circles 8.5cm in diameter.

To make the filling, chop the sauerkraut finely and saute in 50g of butter. Chop the onion and fry in 25g butter. Dice the mushrooms and fry in remaining butter. Mix everything together.

Place a heaped tablespoon of filling on each circle, fold over and press the edges firmly together to prevent them from opening while cooking. They should be well filled. Bring some salted water to boil and drop the pierogi (a few at a time). When they rise to the surface, turn the heat down and simmer for 5 minutes. Drain and serve with sour cream. Serves 8.

Polish Pockets

1 package Kielbasa sausage, sliced
1 onion chopped
1 green pepper, chopped
2 T. butter
1 large can of sauerkraut
1/2 pint sour cream
2 T. dijon style mustard
pita bread

Saute slices of kielbasa (I use Hillshire Farms) with 1/2 to 1 whole onion and 1 chopped green pepper in 2 T. butter.
Add 2 c. drained sauerkraut. Heat through.
Then add: 1 cup sour cream mixed with 2 T. dijon style mustard.
Serve in pita pockets.

Rugelach

1/2 lb (2 sticks) butter
1/2 lb cream cheese
1/2 tsp salt
2 cups sifted all purpose flour

In a large bowl of an electric mixer, cream the butter and cream cheese together until completely blended and smooth. Beat in the salt and on low speed, gradually add the flour. While beating in the flour, toward the end, the dough might start to run up the beaters. If so, the last of it may be stirred by hand. When the dough is smooth, flour your hands lightly and with your hands, form it into a short, fat roll. Cut the roll into 3 equal pieces. Form each piece into a round ball, flatten slightly, and wrap each individually in plastic wrap or wax paper. Refrigerate the balls of dough overnight.

When you are ready to bake, prepare the following filling and then adjust two racks to divide the oven into thirds. Preheat the oven to 350 degrees. Cut aluminum foil to fit cookie sheets.

Filling

1/2 cup plus 2 tbl sugar
3 tsp cinnamon
3 tbl butter, melted
3/4 cup currants
5 oz (1 1/4 cups) walnuts, finely chopped

Stir the sugar and cinnamon together and set aside. Do not mix the remaining ingredients.

Place one ball of dough on a floured pastry cloth. With a floured rolling pin pound the dough firmly to soften it slightly. On the floured cloth, with the floured rolling pin, roll out the dough, turning it over occasionally into a 12" circle; don't worry about slightly uneven edges.

With a pastry brush, brush the dough with 1 tbl melted butter and quickly before the cold dough hardens the butter, sprinkle with 1/3 of the sugar/ cinnamon mixture. Then sprinkle with 1/3 of the currants and 1/3 the nuts. With the rolling pin, roll over the filling to press it slightly into the dough.

With a long, sharp knife, cut into 12 pie-shaped wedges. Roll each wedge jelly roll fashion, rolling from the outside toward the point. Then place each little roll, with the point down, 1" apart on the cut aluminum foil.

Repeat with remaining dough and filling. Since some of the filling will fall out while you are rolling up the horns, after preparing each third of dough, it will be necessary to clean up the pastry cloth; either shake it out or scrape with a dough scraper or wide metal spatula and then reflour it.

Glaze

1 egg yolk
1 tsp water

In a small cup, with a fork, stir the yolk and water just to mix.
With a pastry brush, brush the glaze over the tops of the horns. Slide a cookie sheet until each piece of foil.

Bake two sheets at a time for about 30 minutes, until the horns are golden brown. Reverse the sheets top to bottom and front to back once during baking to insure even browning. If you bake one sheet at a time, use the higher rack.

With a wide metal spatula, immediately transfer the horns to racks to cool.

hope these help. enjoy.

Answer 4

Could it be blini. Check a food web site and see if it is