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Vaerie’s Mousaka recipe

Vaerie's Mousaka
Print Recipe

Vaerie’s Mousaka

Course: Dinner, Lunch
Keyword: eggplant, mousaka
Servings: 6

Ingredients

  • 1 medium eggplant peeled and pared into ½” slices
  • Salt
  • Flour
  • Corn Oil
  • 2 medium potatoes peels & pared into ¼” slices
  • 1 medium onion chopped
  • 1 & ½ lbs ground beef
  • 1 can tomato sauce 8oz
  • Salt & Pepper
  • 2 eggs
  • ¼ cup Parmesan cheese

Instructions

  • Salt eggplant slices and let stand 1 hour.
  • Drain & rinse, then flour and brown in oil in a large skillet.
  • Drain on absorbent paper to remove excess oil.
  • Add potatoes to skillet and cook until partly tender (add oil as needed).
  • Beat 2 tablespoons oil in another skillet.
  • Add onion and saute, stirring frequently till tender.
  • Add meat and brown.
  • Add tomato sauce and season to taste.
  • In greased 8”x8”x2” baking dish, arrange alternate layers as follows: eggplant, meat, potatoes, meat, eggplant, meat, potatoes, meat.
  • Bake in 350° oven 30 minutes.
  • Beat eggs and cheese well and pour over top of Mousaka.
  • Bake 10 minutes longer.

 

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Ascension's International Food Festival, baking, Desserts, food, International Foods, Placek, Poland, recipe, vintage

Placek (Polish coffee cake)

Placek (Coffee Cake)

Part 1:

  • 1 cup lukewarm milk
  • 1 tablespoon sugar
  • 1 package active dry yeast
  • 1 ½ cups of flour

Mix above ingredients well and let rise in a covered bowl in a warm place, free from drafts for 30 to 50 minutes.

Part 2:
Dough:

  • 3 eggs beaten well
  • 1 cup sugar
  • ½ cup butter, melted and cooled
  • 2 ¼ cup of flour
  • 1 teaspoon of salt
  • 1 teaspoon of vanilla
  • 1 teaspoon of lemon juice

Topping:

  • ¾ cup flour
  • ½ cup sugar
  • 1/3 cup soft butter

Cream sugar and melted shortening, stir in beaten eggs. Mix salt with flour and add slowly. Add vanilla and lemon juice. Combine the first and second parts and mix well. Beat with wooden spoon for 5 minutes or more. Split the mixture into two greased loaf pans and cover with crumbs made from ¾ cup flour, ½ cup sugar and 1/3 cup soft butter. Cover and let rise in warm place, free from drafts, until double in size.

Bake in 350° oven for one hour.

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Ascension's International Food Festival, food, International Foods, recipe

Shepherd’s Pie

Shepherd’s Pie

  • 2 Pounds ground meat
  • 1 tablespoon oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon flour
  • 1 cup beef broth
  • 1 cup mixed vegetables
  • 5 medium potatoes, boiled and mashed
  • 1 tablespoon butter

Brown lamb in oil, discard excess fat. Stir in onions and carrots and continue cooking for 5 minutes. Add tomato paste, flour and broth. Add cooked vegetables. Place in casserole, top with mashed potatoes and dot with butter.

Place uncovered in 350° oven for 30 minutes.

From Ascension’s Food Festival Recipes

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baking, Desserts, food, Holidays, International Foods, Pączki, Poland, Polish American Cookbook, recipe

RAISED DOUGHNUTS AND GLAZE Pączki Glazurowane

RAISED DOUGHNUTS AND GLAZE
Pączki Glazurowane

 

Polish American Cookbook
Polish American Cookbook
Irene H Szczesniak

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.

GLAZE FOR RAISED DOUGHNUTS
Glazura na Pączki

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.

 

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