Kapuska (Sauerkraut) and Kielbasa Simmer sauerkraut, sugar, and optional ingredients with kielbasa (it doesn t say how much) for about 20 minutes. Note: Some fresh cabbage may be added in place of sauerkraut. But usually not more than 1/3 the amount of saue

Cook meat in water until well done. Add onion, sauerkraut juice and sugar. Beat egg, add flour, milk and cream. Add to soup and bring to a boil. Serve with potato dumplings.     strongServings: 1/strong  

Rub veal steaks with salt and pepper. Heat oil and cook veal slices about 2 minutes on each side. Place veal in an ovenproof casserole. Add cored, sliced apples. Blend evaporated milk and yogurt together. Spread over apples. Place in a preheated 325 degree F. oven; cook

Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl.

Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn cutlets over and add drained capers to pan. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter.

Soak the dried mushrooms in 1/2 cup of warm water for 1 hour. Saut mushrooms and onion in butter in a skillet 3 minutes. Add sauerkraut to mushrooms; cook and stir for 10 minutes. Blend 1/3 cup water into flour. Mix with sauerkraut and simmer for 15 minutes. Season to t

Soak the dried mushrooms in 1/2 cup of warm water for 1 hour. Saute mushrooms and onion in butter in a skillet 3 minutes. Add sauerkraut to mushrooms; cook and stir for 10 minutes. Blend 1/3 cup water into flour. Mix with sauerkraut and simmer for 15 minutes. Season

Shred cabbage. Cover cabbage and onion with boiling water. Let stand 10 minutes. Place butter or broken bacon slices in the bottom of a kettle. Add drained cabbage with onion, apples and tomatoes. Remove seeds from tomatoes first. Seed will give a bitter taste to the cab

Split and chop the meat. Brown in lard and add the onion quarters, garlic, allspice, bay leaf, whole peppers, and celery seed. Season to taste. Cover meat with boiling water and cook until meat is half done. Remove a cup of the liquid for gravy. Add sauerkraut, caraway

*Sesame paste available in Greek, Middle Eastern or health food stores. An untraditional substitute is peanut butter Puree garlic in food processor. Drain chickpeas and reserve 1/4 cup cooking liquid or liquid in can. Add chickpeas and process until smooth. With mot

Skin ze fresch muskrat undt discard ze skin.( Kan be safed undt tanned into leader.) Nail ze muskrat to ze hickory plank, karefully stretchingkt out. Khop ze green onion fine. Heat ze oil in 2 quart pot, den add ze onion undt de r r remainingkt ingktredients. Saute, stir

Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with

Use young pork loins which have been cured and smoked over a fire made of sawdust and hickory wood. Add sufficient water to keep meat from burning and cook over a low flame for 45 minutes. Add sauerkraut and continue cooking for 45 minutes. Source: Pennsylvania Dutch Coo

Brown ground beef in pan, drain and set aside. In frying pan fry onion in peanut oil until it is lightly browned. Mix the garlic and the spices, add to the onion and fry gently for about one minute. Add the meat. Add tomatoes, peas, pour in the water and salt to tas

Heat butter or margarine in wide pot. Add onions and saute until they brown lightly. Add spices and stir well. Add tomato paste and yogurt and cook 10 minutes. Add lamb, breaking it into fine mince with a wooden spoon. Make sure the mixture has no lumps. Bring to a boil,

Heat butter or margarine in wide pot. Add onions and saute until they brown lightly. Add spices and stir well. Add tomato paste and yogurt and cook 10 minutes. Add lamb, breaking it into fine mince with a wooden spoon. Make sure the mixture has no lumps. Bring to a boil,

Brown meat, drain and set aside Fry the strips of green pepper in peanut oil for about one minute. Take them out of the pan with a slotted spoon. Fry the onions in the oil remaining in the pan until onions are golden brown. Mix the salt and pepper with the spices an

In 10 quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chi

(Irish pork belly has a fatty layer, vital for the flavor, and a meaty layer. See if you can get your butcher to give you pork that has about equal amounts of pork and fat. Plain lean pork will not taste as good.) Cut meat into one inch cubes. Peel and thinly slice pota

Directions: Mix 4 cups of the flour with the remaining ingredients with a fork until mixed. Sprinkle 1/4 cup of flour on a board and turn out dough. Knead flour in until it forms a smooth dough. (Add more flour as needed). Grease a 9" round skillet or cake pan, dust

Remove zest, the colored part of the rind, from 1 Key Lime, and cut into small pieces. Place zest and sugar in a blender or food processor, and process until zest is finely chopped. Pour mixture into a 3 qt saucepan. Add water and salt and heat until sugar dissolves. Coo

Let the yogurt sit for 24 hours at room temperature so that it has a slightly sour taste. Wash the dal thoroughly. Place the dal, 3 cups water, a pinch of turmeric and 1/2 tsp salt in a saucepan and bring to a boil. Lower the heat, cover loosely, and simmer until th

Heat oil in a large pot over medium heat & fry the onions for 20 minutes, stirring constantly to prevent burning. Add garlic & cook for 2 minutes. Add turmeric & pepper. Stir rapidly for a moment, then add the tomatoes & ginger. Cook for about 5 minutes (

1. Melt butter in 4 qt. pot 2. Break vermicelli into 3 inch pieces. Over low heat stir vermicelli into butter till it turns lightly brown. 3. Pour in the milk and stir over medium heat till the milk boils. 4. Put in the raisins, almonds and sugar. 5. Continue to cook und

Combine themilk, rice, and cardamom pods in a heavy bottomed pot. Bring to a boil. Lower the heat and reduce the milk until you have 2 cups.* This may take 1 1 1/4 hours. Turn off heat. Remove cardamom pods and discard. Add sugar and nuts, Mix well and leave to cool. Mix

Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat.     strongServings: 1/strong  

Makes 8 loaves Oven temperature: 260 C (500 F) Cooking time: 4 5 minutes Sift flour into a large mixing bowl and warm in a low oven. Dissolve yeast in 1/4 cup warm water, add remaining water and stir in salt and sugar. Remove about 2 cups flour from bo

* Spice bag should contain: 10 black peppercorns, 1 blade mace, pinch celery seed) ** Should contain parsley, thyme and bay leaf . Skin the kidney, cut down the middle and remove the fatty core and any whitish membrane. (This is what can give a kidney a bad taste, so be

Grind all the pork butts through a 1/4" or 3/8" grinder plate and place in the mixer. Add all the ingredients and mix well, until all the spices are evenly distributed. Stuff into 35 38mm hog casings. Hang on smokesticks spaced properly and let dry in cooler.

Remove meat from bones, cut into small pieces and run through a coarse knife of a food grinder. Add 3 tablespoons of water, pound the garlic, and add the seasoning. Mix very thoroughly and stuff the casings. The sausage is then ready for smoking. If you don t have those

CRUST: Preheat oven to 425 degrees. Put the flour and salt in a bowl big enough to work in half the shortening with your pastry blender. Put the remaining shortening in the blend till it looks mixed, but lumpy. It s okay to handle the mix at this point, but once you star

* Veal cutlets should weigh about 6 oz each. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Pat cutlets dry with paper towels. Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutle

Core cabbage and fill with salt. Place, core side up, in large crock. Layer cabbage, above ingredients alternately. When all has been place in crock, cover with large leaves which have been removed from cabbage; fill crock with water. Place a heavy weight on top of cabba

Chop meat into coarse bits. Cover with water and boil until tender. Add salt, pepper and marjoram. Wash the buckwheat grits, cover with the liquid from the cooked meat, and steam in a double boiler for 1/2 hour. Combine the two mixtures. If you have sausage casings, stu

Sorry to be sending these so late but I remember several people talking about making gift baskets of homemade goodies for Xmas. Thought the following spice recipes might be good inclusions to such a gift. I will be using baby food jars for storing and sending these

Combine boiling water and salt in a large saucepan. Add noodles and cook until tender, then drain and cool. Toss noodles with butter in the saucepan. Combine poppy seed filling with vanilla extract, lemon juice and lemon peel and raisins. Add to noodles and mix well

Work the beef through the fine blade of the grinder, spread it on a plate and sprinkle the salt and saltpeter over it. Work the pork and pork fat through the coarse blade of the grinder and combine with the beef. Place in large bowl and sprinkle over the garlic, cumin se

Combine all ingredients and stir until the batter is smooth. One part at a time, force through a spaetzle shaver and let drop straight into boiling water. As soon as the spaetzle rise to the surface, remove them with a slotted spoon and rinse in warm water. In olden

Combine ground beef and pork (I used veal too), chopped onion, crumbs, 1 tsp of the salt, pepper and nutmeg in a medium size bowl until blended. Separate eggs, putting whites into a large bowl and yolks into a small bowl. Cover and refrigerate the yolks. Beat whites unti

SOURCE: Natl Cooking Echo 19 Jun 90 Contributed to the echo by: Debra Heng Originally from: Mom s Polish Neighbor Well, I finally found that recipe I told you about, and another one that s slightly different. Neither is anything like the ones I saw posted on th