1 pkg. Frozen green beans
1 can mushroom soup
1 can French fried onions
Partially cook 1 pkg. Frozen green beans. Place in casserole and add 1 cap soup. Add a little water if necessary and mix. Cover with French fried onions. Bake in a 350° oven until bubbling- about 30-35 minutes.
-Kay Williams Kitchen Kookery
Printable versions:
1 cup milk
½ cup sugar
1 cup sifted flour
¼ cup shortening or butter
1½ teaspoons cinnamon
1 teaspoon salt
½ teaspoon nutmeg
½ cup sifted flour
1 package dry yeast or 1 cake compressed yeast
2 well-beaten eggs
¼ cup lukewarm water
2½ cups sifted flour
Scald milk. Sift together flour, cinnamon and nutmeg. Set aside. Soften yeast in ¼ cup lukewarm water. Let stand 5 to 10 minutes. Put sugar, shortening and salt into a large bowl. Immediately pour scaled milk over ingredients in bowl and stir until shortening is melted. When lukewarm, blend in ½ cup of sifted flour, beating until smooth. Stir softened yeast and add. Mix well. Add the dry ingredients and beat until very smooth and elastic. Slowly stire in about 2½ cups of flour. Add just enough flour to make a dough with is soft and somewhat sticky, but stiff enough to be handled. Turn dough unto a lightly floured surface and knead. Form into a ball and place in a lightly greased deep bowl. Turn ball to bring greased surface to top. Cover with wax paper and towel and let rise in a a warm place, until doubled in size 1½ to 2 hours. Turn dough out unto a lightly floured surface and roll 1.2 inch thick. Cut with a 3 inch lightly floured doughnut cutter. Cover with wax paper and let rise on a floured board 30 to 45 mintues or until doubled in size. Fry in shortening, lard or oil at 350° F. Glaze, frost or roll in sugar.
This glaze is excellent and if desired the flavoring may be changed to suit taste.
2 cups granulated sugar
2 cups water
1 teaspoon vanilla extract.
Combine the sugar and water. Bring to a boil and boil for 4 minutes or to the thread stage.
I don’t know how old this recipe is or if it was my grandmother’s or if it came from a friend. My Polish is pretty weak (OK non-existent) and I haven’t started to transcribe it yet (someday- along with rebuilding the blog from my host move)
With this Tuesday being Fat Tuesday many American Polish communities celebrate it by eating Pączki (of course after having already celebrated Fat Thursday aka Tłusty Czwartek)
This recipe is more of a plain doughnut but a filled version could easily be made.
1 level Tablespoon sugar
1 glass lukewarm milk
4 cakes yeast (4 envelopes of yeast or 9 teaspoons)
5 eggs
½ lb sugar
1/3 cup sweet cream
2 teaspoons vanilla
grated rind from ½ orange
½ lb melted butter
flour to make medium stiff dough
Dissolve yeast cakes in lukewarm milk, add Tbs of sugar and flour enough to make medium soft dough or about 1 1.2 cups. Mix until smooth, set in warm place to raise about 15 minutes, or until double its bulk. Add 5 well-beaten eggs mixed with sugar and cream. Add flour to make medium stiff dough. Add orange rind, vanilla and melted butter. Mix until well blended and beat for 10 minutes. Do not positively add any more flour. Set in warm place to raise, double or more in bulk, about 2 hours. Pour dough onto well floured board, work in about 3 cups flour, roll to 1/2 inch thickness, cut with glass, ablut 2 inches in diameter. Place doughnuts on floured board about 1 inch aprt, let raise till double their bulk and fry in 3 lbs of hot lard until golden brown on both sides, drain on wax paper and when cool sprinkle with granulated or confectionery sugar or frost. Will yield about 55 doughnuts.
International Institute Cookbook – Mrs. Charles W. Balsar
Printable copies
Polish doughnuts full page Polish Doughnuts 3×5 card polish doughnuts 4×6 card
