International Institute Cook Book
Barszcz (Clear Soup) 1 lb Soup meat (shin bones) Salt & pepper Boiled in skin beets (1 bunch) 2 tablespoons vinegar Sour Cream 1 lb. Soup meat (shin bone). Boil in 8 quarts water (start in cold water) for 3 hours. Add salt and pepper. Prepare beforehand one bunch beets boiled in skins. Cut beets […]
International Gourmet Food Festival
Fresh Polish Sausage (Kielbasa Polska) 10 lbs. Lean Boston Pork Butts, ground in small pieces 1 teaspoon salt per lb meat 2 teaspoons pepper 2 ½ cloves garlic, chopped fine 3 teaspoons marjoram- fresh if possible, hand crushed and rubbed Mix all ingredients in large container with 2 cups of water. Let stand overnight in […]
Original recipe card
Leniwe Pirogi (Cottage Cheese Dumpling) 1 lb. Cottage cheese 3 eggs 1 ¼ cups flour (about) 3 teaspoons salt (about)
International Gourmet Food Festival
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, […]
Polish American Cookbook
Irene H Szczesniak
RAISED DOUGHNUTS AND GLAZE Pączki Glazurowane 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 […]