Balmain Bugs and Yabbies Salad
Balmain bugs are miniature lobsters and yabbies are giant fresh water crayfish, both native to Australia.
4 first course servings.
Tag Archives: ethnic
Polish Potato Soup
POLISH POTATO SOUP
(Polish potato soup varies from other potato soups mostly in its seasonings, so different and so delectable)
6 medium sized potatoes, diced
2 large or 4 medium sized onions, diced
6 bay leaves
1 tablespoon whole cloves
1 quart milk, warmed
Salt and pepper
1 tablespoon tarragon vinegar
Simmer the potatoes, onions, bay leaves, and cloves happily together in barely enough water to cover until both the potatoes and onions are tender and mushy. Fish out the cloves and bay leaves. Add the warm milk salt & pepper. Add the tarragon vinegar, stirring very carefully so it doesn’t curdle. Heat, but do not let it boil. Serve immediately. Serves 4
From Ascension’s International Food Festival Recipes
Printable copies:
RAISED DOUGHNUTS AND GLAZE Pączki Glazurowane
RAISED DOUGHNUTS AND GLAZE
Pączki Glazurowane
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.
Polish Doughnuts (Pączki)
Polish Doughnuts (Pączki)
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
Kotleti (Meat Balls)
Kotleti (Meat Balls)
1½ lb. Hamburg steak
1 medium onion chopped
½ cup water
½ lb pork (ground)
1 egg
salt & pepper
½ loaf white bread soaked in water (crust off)
butter
Knead well meat and bread. Add onion, egg, salt & pepper. Add water to make smooth paste. Take 2 Tbs.of this mixture and roll in a ball putting inside of each ball ¼ tsp of butter. Roll in bread crumbs and fry in butter. Serves 10
*Mme. Olga Galooshko