Polish Doughnuts

Polish Doughnuts Recipe By:Susan “A yeast doughnut coated with sugar.” Ingredients 1 (0.6 ounce) cake compressed fresh yeast 3 tablespoons warm water (110 degrees F/45 degrees C) 1 teaspoon white sugar 3 cups milk 3/4 cup margarine 5 egg yolks 3/4 cup white sugar 8 cups all-purpose flour 8 cups shortening for frying 1/4 cup white sugar Directions Smash up yeast in a medium bowl. Add water and 1 teaspoon sugar, and mix until pasty. Set aside. Let rise until spongy. Scald milk with margarine. Cool to lukewarm. Beat egg yolks. Add 3/4 cup sugar, and mix thoroughly. Add the … Continue reading Polish Doughnuts

Sliwkowka Czyli Nalewka ze Sliwek (Polish Purple Plum Liqueur)

Sliwkowka Czyli Nalewka ze Sliwek (Polish Purple Plum Liqueur) Recipe By:olenka “Delicious homemade plum liqueur. It needs 6 months to develop but after that you can enjoy it poured over ice cream or sponge cakes. Try dipping the plums from the liqueur into melted chocolate. Delicious!” Ingredients 2 pounds plums, pitted and sliced 2 cups pure rectified alcohol (190 proof) 2 tablespoons pure rectified alcohol (190 proof) 2 cups vodka 2 tablespoons vodka 1 1/2 cups white sugar Directions Place plums in a glass carboy used for brewing. Pour in 2 cups plus 2 tablespoons rectified alcohol and 2 cups … Continue reading Sliwkowka Czyli Nalewka ze Sliwek (Polish Purple Plum Liqueur)

Golabki (Stuffed Cabbage Rolls)

Golabki (Stuffed Cabbage Rolls) Recipe By:Rosey in Florida “Cabbage leaves are stuffed with ground beef, rice, then simmered in tomato soup. Works great in the oven or a slow cooker. Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls. Also, good with mashed potatoes and cucumber and sour cream salad. Cabbage rolls freeze well before or after cooking.” Ingredients 1 head cabbage, cored 2 tablespoons butter 1 large onion, chopped 1 pound ground beef 1/2 pound ground pork 1 1/2 cups cooked rice 1 … Continue reading Golabki (Stuffed Cabbage Rolls)

Grandma’s Polish Perogies

Grandma’s Polish Perogies Recipe By:STEPH577 “My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system.” Ingredients 4 1/2 cups all-purpose flour 2 teaspoons salt 2 tablespoons butter, melted 2 cups sour cream 2 eggs 1 egg yolk 2 tablespoons vegetable oil 8 baking potatoes, peeled and cubed 1 cup shredded Cheddar cheese 2 tablespoons … Continue reading Grandma’s Polish Perogies

Escargot and Pollock over Spinach Noodles

Escargot and Pollock over Spinach Noodles Prep 10 m Cook 10 m Ready In 20 m Recipe By:Victoria M.H. “Nice flavors, they’re colorful in your mouth and aren’t overbearing. nice main dish or lunch.” Ingredients 1 (16 ounce) package spinach spaghetti pasta 1/2 cup butter, divided 5 pollock fillets 1 small onion, diced 1 (7 ounce) can escargot, drained 2 cloves garlic, chopped 1 tablespoon chopped fresh parsley 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 cup grated Parmesan cheese for topping Directions Bring a large pot of lightly salted water to a boil. Add the spaghetti, and cook … Continue reading Escargot and Pollock over Spinach Noodles