Category Archives: food

Pierogi with Wild Mushroom and Cabbage Filling

Pierogi with Wild Mushroom and Cabbage Filling

Dough

  • 4-5 cups all purpose flour
  • 1 teaspoon salt
  • 1 egg
  • ½ teaspoon baking powder
  • 1 cup water
  • 2 tablespoons melted butter
  • `½ cup lukewarm milk

Mix all ingredients together and knead in a bowl. Let the dough rest for ½ hour (covered). Knead the dough on a well-floured board. Roll out 1/8” thickness. Cut out circles with a cup or doughnut cutter with the center removed. Place about 1 teaspoon of filling, pressing edges together. Do not use much flour when rolling because dough may not stick and pierogi will fall apart during boiling. Boil water with salt added in a large pot and gently drop in pierogi. When the water comes to a rolling boil, turn down the heat and simmer for about 10 minutes. Remove carefully with a slotted spoon into a colander which has been placed in a pot, rinse in cold water. Place in a shallow baking dish, brush with melted butter, and place in an oven set at arm temperature until ready to serve. Serve with melted butter and chopped parsley.

Wild Mushroom and Cabbage Filling

  • 1 cup wild dried mushrooms washed and soaked overnight
  • Salt & pepper to taste
  • 1 small head of fresh cabbage
  • 2 small chopped onions
  • 1 can (approx 1 lb, 11oz) sauerkraut
  • ½ pound butter
  • ½ teaspoon ground thyme

Drain the mushrooms which have soaked overnight. Cook until tender, chop & reserve. Rinse and parboil the sauerkraut. Drain and add shredded cabbage. Again drain and cool. Melt ½ pound of butter or margarine in a large saute pan. Add chopped onion and cook until limp. Add reserved mushrooms and saute for an additional 15 minutes. Set aside. When cabbage has cooled, squeezing by hand remove as much of the moisture as possible. Put through the coarse setting of a food grinder. Place the ground cabbage into the saute pan with the onions and mushrooms. Continue cooking until all moisture has evaporated and fla[easyazon_link identifier=”B00354K8UA” locale=”US” tag=”instither-20″]In Good Taste[/easyazon_link]vors are blended, about 1 hour. Season with salt & pepper. Add ½ ground thyme and mix throughly. Let fill completely before using to fill the pierogi.

In Good Taste

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In Good Taste

Polish American Cookbook

PIEROGI WITH WARM MILK AND SOUR CREAM Perogi z Mickiem i Śmietang

PIEROGI WITH WARM MILK AND SOUR CREAM
Perogi z Mickiem i Śmietang

 

Polish American Cookbook
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PIEROGI WITH WARM MILK AND SOUR CREAM Perogi z Mickiem i Śmietang Dough recipe

Cuisine: Poland, polish
Keyword: Pierogi
Author: Irene H Szczesniak

Ingredients

  • 3 cups flour
  • ½ cup warm milk
  • 3 eggs
  • ½ cup sour cream
  • 1 teaspoon salt

Instructions

  • In a medium-sized bowl put the flour.
  • Make a well in the middle and break in the eggs; add salt and the warm milk.
  • Stir a little then add the sour cream.
  • Blend together well and knead on a lightly floured board until a nice ball of dough is formed.
  • Let dough rest about 15 minutes.
  • Roll out thin and cut into rounds or squares.
  • Fill with special cheese filling and pinch and seal.
  • Drop into salted boiling water.
  • Cook gently for 3 to 5 minutes.
  • Lift out carefully with a slotted spoon.
  • Serve with melted butter or sour cream.
Polish American Cookbook
Print Recipe

SPECIAL CHEESE FILLING

Author: Irene H Szczesniak

Ingredients

  • ½ pound farmers cheese
  • ¼ cup sugar
  • ½ pound ricotta cheese
  • 2 eggs
  • ½ pound cottage cheese
  • Salt and pepper to taste

Instructions

  • Combine all ingredients and fill rounds or squares.
  • Pinch and seal.

Polish American Cookbook

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Polish American Cookbook

Polish American Cookbook
Irene H Szczesniak

International Gourmet Food Festival

POLISH CABBAGE ROLLS

POLISH CABBAGE ROLLS

  • 1 lb. Ground beef
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 egg
  • 1 cup cooked rice
  • 2 tablespoon butter
  • 1 onion, medium, chopped fine
  • 1 teaspoon parsley, minced
  • ½ cup chopped celery
  • 16 oz. Tomato sauce
  • 1 teaspoon sugar
  • ½ teaspoon salt and pepper
  • 6-8 cabbage leaves

Season meat with salt, pepper and add egg, cooked rice and mix well. Melt butter, add onion, parsley, celery, sugar, tomato sauce and salt and pepper. Cook until slightly thickened.Cook cabbage leaves in boiling water until wilted. Fill each cabbage leaf with some meat mixture, roll and fold so that the leaves hold together. Place fold side down in single layer in baking pan and cover with sauce. Cover and bake at 350° for about an hour, bake uncovered for another 20 minutes.

Ascension’s Food Festival Recipes

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International Gourmet Food Festival

St. Amelia School cookbook

Fastnachts

Fastnachts

  • ½ cup granulated sugar
  • 1 tsp. Salt
  • ¾ cup margarine
  • 1 cup milk
  • 4½- 5 cups flour
  • 2 packages yeast, dissolved in ½ cup warm water
  • 2 eggs, slightly beaten

Scald milk. Add sugar, salt and margarine. Stir to melt shortening and cool to lukewarm. Add yeast, dissolved in warm water, and eggs. Add flour and mix well. Let rise in warm place until tripled, about 1½ hours. To shape, flatten dough on evenly floured board to ½” thickness, Cut into 2” squares. Lay on wax paper. Heat oil to 425°. Press center thin with hand. Fry one side about one minutes until nicely browned and flip. Drain on paper towels. Let cool a few minutes and dip in granulated sugar (or Powdered Sugar/ Cinnamon Sugar/ Powdered Cinnamon)

Ann Brobeil St. Amelia School Cookbook

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St. Amelia School cookbook

St. Amelia School cookbook

Ćeske Koláče

Ćeske Koláče

  • 3 cups scaled milk
  • 2 egg yolks beaten
  • 2 packages active dry yeast
  • ½ cup melted lard
  • ¼ cup sugar
  • 6 cups flour (about)
  • 2 tablespoons salt

Dissolve yeast and half of the sugar in 1½ cups scaled milk, which has been cooled to lukewarm. Add 1 ½ cups flour. Mix and put in warm place to rise until bubbles appear (1 ½ hours). Add egg yolks, salt, rest of sugar, melted and cooled lard, and remaining lukewarm milk. Beat well. Gradually add rest of flour, mixing well after each addition until smooth and elastic.
Cover and place in warm place, until dough doubles in bulk. When dough is light, stir with spoon and let rise again. Shape into small balls about the size of a large walnut. Put into well-greased baking pans, well spaced, about 15 in a 10” x 15” pan. Brush top with melted fat and let rise in warm place until light. In center of each bun, make a small indentation with fingers and fill each with 1 tablespoon of filling. Return to warm place to rise again. Bake at 400° for 12-15 minutes until brown. Remove from oven, brush with melted fat, and remove from pans.

Mrs. Clarence Zajicek- Favorite Recipes of the Nebraska Czechs

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  1. Ćeske Koláče 3×5 card
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  3. Ćeske Koláče