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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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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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