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CHICKEN BERRY SALAD 1 (3/4 ounce) packet
honey mustard salad dressing mix
1 8-ounce package
softened cream cheese Beat the cream cheese, mayonnaise, vanilla, and nutmeg together until light and fluffy. In a large chilled bowl beat the heavy cream and sugar until soft peaks form. Fold in the cream cheese mixture. Fold in the celery. Gently toss the dressing with the melon balls and refrigerate for up to 3 hours before serving. Sprinkle with the pecans before serving.
CRUNCHY BROCCOLI SALAD 1 large head broccoli
1 pound green beans
(or a mix of green and yellow beans) Clean and trim the beans and cut them into large segments. Boil the beans gently in salted water until just tender, about four to five minutes. Drain, rinse with cold water to stop the cooking, and spread them out to cool. Cut out the stems from the cherry tomatoes and cut them in half. For the dressing: Peel and mince the shallot and put it in a bowl with the vinegar and salt and pepper. Whisk in the olive oil. Taste and adjust the balance with more vinegar, oil, or salt, as needed. Toss the cherry tomatoes in with the vinaigrette and let them sit for a while. Do not add the green beans until just before serving. Garnish with chopped basil or dill.
POLISH POTATO AND EGG SALAD 3 pounds red potatoes
Chill well before serving.
POLISH CUCUMBER SALAD - MIZERIA
1 clove garlic
To serve the salad,
drain the artichokes and cut in half. Peel and slice the avocado.
1 (16 oz) can of black
beans Using colander, rinse and drain black beans. Finely chop onion. Coarsely cut tomatoes and avocado into chunks. Combine all ingredients in a bowl and drizzle with olive oil and vinegar. Add salt and pepper to taste.
Polish cuisine is rich with many delicious and unusual soup recipes. A traditional Polish dinner always starts with a soup course, that's why so many soup recipes have been created over the centuries. Dinner is not considered dinner if it does not start with a soup! In the summertime, cold soups made from either fruits and vegetables are very popular. Here is a sampling of Polish summer soups, both hot and cold!
LEEK, ASPARAGUS AND SPINACH SOUP
2
leeks, 1 onion, 2 Tbs butter, 3 potatoes, Carefully rinse and clean the leeks, then slice them thinly, discarding the dark green parts. Finely chop one onion. Heat the butter in a large saucepan and then add the leeks and onion. Toss the vegetables in the butter and sauté over low heat, covered, for about 5 minutes (do not allow to brown). Add finely diced carrots and roughly chopped potatoes, hot water, and salt. Bring to a gentle boil, then lower heat and let simmer for 15 minutes. Add rice, mix well to prevent sticking, and cook for another 15 minutes. In the meantime, prepare the asparagus spears by peeling them and cutting off the tough lower stems. Cut into 1/2 inch pieces and add to the pot. Cook for another 10 minutes. Wash and cut spinach into thin strips, add to soup and cook for 10 minutes more. Slowly add the half and half, bring to boil, cover and refrigerate for a day. To serve, heat while stirring. Serves 8.
A Polish summertime favorite is called "chlodnik" which is a soup served cold. This chilled beet and cucumber soup is a tasty-and healthy-treat on a hot day!
Place beets in a blender or food processor and blend until smooth. Add remaining ingredients and puree until thick and creamy. Adjust seasonings. Chill for two hours or overnight. Serve in small glass bowls or goblets, garnished with an extra cucumber slice, a dollop of sour cream, and dill. Serves 4.
1 pound rhubarb, trimmed, peeled, and chopped, 1 pint fresh strawberries, washed, hulled and halved, 5 cups water, 1 cup whole milk, 1 cup yoghurt, 1/2 to 1 cup sugar (to taste), 8 oz. kluski egg noodles, 1/4 cup sour cream.
This soup is tart and refreshing and bursting with the tastes and smells of summer. Serve it as a first course for luncheons, picnics, or dinners served outdoors. Not only is this soup delisious, it is also good for you. Blueberries are a power food, packed with valuable vitamins and antioxidants.
3 cups blueberries, 4 cups water, 1 pinch salt, 1/2 cup sugar, 1 1/2 cup sour cream or yoghurt, 3 Tbs flour, 1/8 tsp cinnamon Boil 2 cups of blueberries in 4 cups water. Stir in salt, cinnamon, and sugar. Remove from heat. Whip flour into the sour cream gradually until well blended, then whip both into the hot liquid, stirring until smooth, return the pot to the heat and bring to a slow boil. Reduce heat and stir until thickened. Remove from heat, stir in 1/2 cup of fresh blueberries, and chill in refrigerator. Before serving, stir in the remaining 1/2 cup of blueberries, check for sweetness and add more sugar if desired, and ladle into bowls. Serves 4 as a first course.
ROASTED EGGPLANT SANDWICH WITH WHITE BEAN SPREAD & PESTO
2 medium eggplants,
quartered and cut into 1/4 inch slices Preheat the oven to 450°F. In a large mixing bowl, combine the eggplant, onion, olive oil and salt. Toss until fully coated and then turn out onto a parchment or foil-lined baking sheet. Shake the pan to make sure the vegetables lie flat and have the maximum possible surface area exposed. Roast in the oven for 20 minutes. With a spatula, redistribute the vegetables so they brown on the opposite side and return to the oven for another 10-20 minutes, until the vegetables are dark brown and caramelized. Remove to a bowl and toss with the lemon juice and chives, if using. (Eggplant can be made up to 2 days in advance). Lay 6 slices of bread on a work surface. Slather each with pesto and divide the eggplant among the slices. Slather the remaining bread with the white bean spread, and top the sandwiches. If traveling, wrap each individual sandwich in foil and take with you to your picnic. White Bean Spread One 15-ounce can cannelloni
or white beans In a small food processor or blender, puree the beans, lemon juice, herbs (if using), garlic, olive oil and salt. Add another tablespoon of olive oil if the mixture is still coarse, and puree until smooth. Spread some on the above vegetarian sandwiches and use the excess spread as a dip for crudités or slather it on crusty bread and serve as a crostini.
SWEET POTATO SALAD
1/4 cup extra-virgin
olive oil
6 pounds red-skinned
sweet potatoes (yams), peeled, cut into 3/4-inch cubes
Steam sweet potatoes in batches until potatoes are just tender, about 10 minutes per batch. Transfer sweet potatoes to large bowl. Cool to room temperature. Add green onions, parsley, pumpkin seeds, and dried cranberries. Pour dressing over; toss gently to blend. Season salad to taste with salt and pepper. Can be made 2 hours ahead. Let stand at room temperature.
KAPUSNIAK - POLISH SAUERKRAUT SOUP
1 lb. spare ribs,
cut into 2-inch lengths Cover ribs with water. Add salt and bring slowly to a boil. Skim. Add Polish sausage and chopped onion. Cover and simmer for 30 minutes. Add sauerkraut, fresh cabbage, carrot, kraut juice, and beef broth. Simmer for 20 minutes. Blend butter and flour in a pan and brown lightly. Pour some soup liquid into mixture. Stir until smooth. Add to soup. Add potatoes and mushrooms. Cook until potatoes are done. Salt and pepper to taste. Place a rib and a potato into each bowl of soup. Serves 8.
KOTLETY SCHABOWE- POLISH BREADED PORK CHOPS
4 boneless pork chops
Heat oil and butter in a large frying pan. When very hot, add the pork chops, lower heat to medium, and cook 4-5 minutes on each side. Do not crowd the meat. Pork chops can be covered with foil and placed in a warm oven until ready to serve. Breaded pork chops are traditionally served with mashed potatoes and accompanied by dill pickles, sauerkraut, cucumber salad, or creamed beets.
ZUCCHINI CASSEROLE
6 tablespoons (3/4
stick) unsalted butter, plus extra for topping Preheat the oven to 400 degrees F. Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish. Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
PUMPKIN WALNUT BREAD
1 can pumpkin (about
2 cups)
In a large mixing bowl combine the pumpkin, brown sugar, eggs and butter. Mix thoroughly with a wooden spoon.. Sift the dry ingredients, minus the walnuts, into another bowl. Add the flour mixture to the wet ingredients in three equal portions. Stir to combine into a firm batter. Quickly stir in the walnuts. Using a spatula pour
equal portions of the batter into two 8 x 4 non-stick loaf pans. Use the
spatula to even out the top of the batter. Remove from the oven and allow the bread to stand in the pans for 10 minutes. Gently turn them out onto a wire rack and allow to cool. The bread tastes better after standing for a few days. For the best of both possible worlds, eat one loaf fresh out of the over-and save the second loaf for later.
WINTER SOUPS Nothing tastes better on a cold winter's day than a hot steaming bowl of soup! Here are a few winter soup recipes for you try as we count down the days to spring!
SQUASH SOUP WITH POLISH SAUSAGE 2
medium butternut squash, about 3 lbs each, peeled, seeded, and cut into
1-inch chunks
In a large frying pan, saute the onions in 4 tablespoons of olive oil until golden brown and set aside. Add the remaining tablespoon of oil to a large saucepan over medium heat. When the oil is hot, add the sausage and brown for 3-5 minutes. Add the onions, squash puree, and remaining chicken stock. Season with salt and pepper. Bring to a gentle boil, then reduce the heat, cover, and simmer for 20 minutes. Skim off any fat that rises to the surface. Stir in the wild rice and corn and continue to cook for another 10 minutes. Remove from the heat, stir in the half-and-half, and check for seasoning. Pour into soup bowls, sprinkle with parsley, and serve.
1
tablespoon olive oil
Meanwhile, make croutons: In a large skillet, melt butter over medium heat. Add bread and cook, tossing occasionally, until browned and crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Remove bone or ham hocks from soup. Add ham cubes. (If using hocks, let them cool for a bit, and then cut off some of the meat, cube, and add to soup.) Simmer until heated through. If necessary, thin with water. Add salt and pepper to taste. Serve topped with croutons.
2
tablespoons olive oil (or unsalted butter)
Puree the soup in a blender or processor, using small batches. Blend as long as necessary until smooth. Return to large pot. Slowly stir in orange juice, milk, and cream. Season to taste with salt and paprika. Heat but do not let boil. Serve with a dollop of sour cream.
4
cups chicken stock
7
medium potatoes, peeled and cut into 1- to 1 1/2-inch cubes
Melt the butter in a small saucepan. Stir in the flour, salt, and pepper. Cook the mixture over medium-low heat, stirring constantly, until it bubbles. Add 1/4 cup of the sour cream, stirring till smooth, then add the remaining sour cream and bring the mixture to a boil, stirring constantly. Gradually stir the cream mixture into the soup. Bring it to a simmer over medium heat, reduce the heat to low, and simmer for 10 minutes. Serve the soup hot, garnished with chopped parsley or dill.
1
roasting chicken, about 3 lbs
RECIPES FOR MARDI GRAS - FAT TUESDAY Deep-fried pastries in the days leading up to Ash Wednesday are a very old tradition in Poland. People fill up on these tasty and rich delicacies before the fasting of Lent begins in earnest. Paczki or jelly-filled doughnuts, sometime called "little pillows," and chrusciki or crullers, sometimes called "angel wings," are the two most popular pastries prepared during Fat Week. Two recipes for paczki (one using mashed-potato dough) and one recipe for chrusciki follow. Enjoy!
2 cakes yeast
Turn dough out on floured surface and cut into even sections with juice-size glass. Spread the dough apart enough to fill with prepared prune or other filling and seal the filling into the dough. Allow paczki to rise in warm place until double in bulk. Then fry in hot, deep shortening until brown. Turn just once. Drain on absorbent paper. While still warm, sprinkle with powdered sugar.
PACZKI 1 1/2 cup mashed potatoes
Gradually stir flour mixture into egg mixture, blending well to make a soft dough. Knead by hand or using a mixer with dough hook. Let rise till double in a buttered bowl, 1 to 2 hours. Punch dough down and roll out on floured board to a thickness of 1/2 inch. Cut rounds with water glass. Separate to add a teaspoon of filling or preserves. Place on waxed paper, let rise about 30 min. Heat shortening in a heavy pan, adding one tablespoon of water to the cold shortening. When melted, it should fill the pan about halfway up the sides. Test fat by dropping a cube of bread in -- if it browns in 1 minute, it is hot enough, the fat should not smoke. Paczki can be turned when brown (only once). Drain on absorbent paper. Sprinkle with powdered sugar while warm.
CHRUSCIKI 5 large egg yolks,
at room temperature
Working with half of the dough at a time, roll out to 1/8-inch thickness. Cut into 2-inch-wide strips. Cut these strips on the diagonal at 4-inch intervals. Heat 2 inches of oil in a large, deep skillet to 350 degrees. Make a slit in the center of each strip of dough. Then pull one end through the slit to form a bow. Fry 6 chrusciki at
a time for 1 minute or less per side or until golden. These fry quickly,
so watch closely. Drain on paper towels. Dust with powdered sugar.
LENTEN RECIPES Try one of these recipes for a light and tasty meatless lunch or supper -- during Lent -- or anytime!
NALESNIKI
SWEET CREPES Batter Filling Topping Directions If using jam, spread thinly with the preserves, roll, top with sweetened sour cream and or dust lightly with powdered sugar, and serve. If using apples or cheese, spread the filling, roll, and place crepes in lightly buttered baking dish. Optional: Drizzle with melted butter before placing in oven. Warm in 350-degree oven for 20-30 minutes. Sprinkle with powdered sugar and serve.
SAVORY NALESNIKI Batter Mushroom Filling
To get the taste of pierogi with much less work, try this casserole for an easy Lenten supper. 1 lb kluski-style
noodles
Adding more vegetables, eggs, and fresh dill to the tuna gives a new twist on tuna salad sandwiches. Salad Dressing
CREAMED
HERRING FILLETS WITH BAKED POTATOES 1 large or 2 small
jars of herring fillets in cream
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In
a medium bowl, prepare the dressing according to package directions, using
vinegar and oil, and substituting orange juice for the water; set aside.
Preheat the grill for high heat. Lightly oil the grill grate. Grill the
chicken 6 to 8 minutes on each side, or until juices run clear. Remove
from heat, cool, and slice into strips. In a large bowl, toss together
the chicken, salad greens, strawberries, blueberries, raspberries, peas,
and pecans. Pour in the prepared dressing, and toss to coat.
Trim
off the large leaves from the broccoli stem. Remove the tough stalk at
the end and wash broccoli head thoroughly. Cut the head into flowerets
and the stem into bite-size pieces. Place in a large bowl. Add the crumbled
bacon, onion, raisins if using, and cheese. In a small bowl, combine the
remaining ingredients, stirring well. Add to broccoli mixture and toss
gently.
Scrub
the potatoes well -- or peel them. The salad looks very pretty if you
leave the red peels on. Cook the potatoes in salted water until just tender.
Cool and slice into large chunks. Peel the eggs and cut into thick slices.
Combine potatoes, egg, onions, and celery in a large bowl. In a small
bowl, combine the mayonnaise and mustard, add dill, and salt and pepper
to taste. Add more mayonnaise or mustard to achieve the desired consistency.
Then add the dressing to the potatoes and eggs and toss gently. Check
for seasoning. Top salad with thinly sliced tomatoes and cucumber. Garnish
with more dill. 
Place
sliced cucumbers and chopped onion in a medium bowl. Add salt. Mix lightly
until salt adheres evenly to cucumbers. Cover and refrigerate for one
hour. Drain juice from cucumbers. In a small bowl, combine the remainder
of the ingredients. Add to cucumbers, mixing gently. Cover and refrigerate
until ready to serve. Garnish with dill before serving.
Chop
garlic. Place garlic and salt in a medium bowl and mix with mustard to
form a paste. Beat in the vinegar and then pour the olive oil into the
bowl slowly, whisking it in to make a thick and creamy dressing. Season
with salt and pepper. Add basil and onion and stir. Let dressing stand
for at least 30 minutes at room temperature. Stir in shrimp and refrigerate
for at least two hours or overnight. 
For
a nice fresh taste of summer, try this leek, asparagus and spinach soup
your entire family is sure to love. 
1
lb cooked, peeled, and sliced beets (or 1 can sliced beets); 1 1/2 cups
buttermilk or plain kefir; 1/4 cup sour cream; 1 small seedless cucumber,
peeled and quartered. 1 hard-boiled egg, quartered; salt and pepper to
taste; extra cucumber slices, sour cream, and dill
This
classic combination of the two best tastes of summer, strawberries and
rhubarb, comes together well in a cool, refreshing soup that is often
served over noodles for lunch on hot summer days.
Sandwiches
are always an easy, go-to recipe - here is one for those of you who want
a change of pace from luncheon meats or tuna. A truly delicious vegetarian
sandwich that makes an excellent lunch, or can be combined with a soup
to make a nutritious and healthy dinner for your family.
This
hearty Polish soup can be turned into a one-course meal that's perfect
for a cold autumn day. Serve with rye bread and butter.
Preheat
the oven to 400 degrees. Season the squash with 1 or 2 tablespoons of
olive oil, salt, and pepper. Place on a baking sheet and roast for 1 hour
or until tender. Remove from the oven and cool completely. In a blender
or food processor, puree the squash with 2 cups of the chicken stock and
set aside.
In
a heavy pot with a lid, heat oil over medium heat. Add onion, carrots,
celery, and thyme; season with salt and pepper. Cook until vegetables
begin to soften, 5 to 8 minutes. Add broth, split peas, ham bone or ham
hocks, and 4 cups water. Bring to a boil, reduce heat to medium-low, and
partially cover; simmer until peas are soft, 30 to 45 minutes.
Saute
the onions in the olive oil in a large pot. Use low to medium heat; the
onions should cook but not brown. Stir constantly,
3 to 4 minutes. Add carrots, celery, ginger, and broth and simmer 25 to
30 minutes until carrots are tender.
Simmer
cauliflower florets in the chicken stock for 20 to 30 minutes. In a small
bowl combine the cream, flour, and egg yolk with a whisk. Add 1 cup of
the hot chicken stock to the cream mixture, blend well, and then gradually
pour the mixture into the stock, stirring constantly. Add carrot strips.
Simmer for 10 to 15 minutes. Do not boil. Garnish with dill before serving.
Place
the potatoes, carrots, celery, and onion into a large pot. Add the water
and broth, and cover the pot with a tight-fitting lid. Cook the soup over
medium heat for 30 minutes, or until the vegetables are tender.
Cover
the chicken with water in a large stock pot and bring to a boil; reduce
the heat and simmer, uncovered, for about 30 minutes, skimming the protein
foam that forms. After the foam has subsided, add the bouillon, peppercorns,
and bay leaf; simmer uncovered, for 1 1/2 hours. Remove the chicken and
allow to cool. Remove the bay leaf and discard. Add the onion, carrots,
and celery to the stock and simmer for another 30-40 minutes or until
the vegetables are tender. Once the chicken is cooled, remove skin and
bones and discard; cube the meat and add to stock. Season to taste with
salt and pepper. Add the parsley; stir. Serve over egg noodles.
Crumble
yeast into bowl and add lukewarm milk. Add half of flour; mix well. Beat
eggs and egg yolks with sugar and salt; add to first mixture. Add melted
butter, vanilla and rum. Work in remaining flour. Allow to rise in warm
place until spongy, about 2 hours.
Peel
and boil potatoes. Mash or puree in blender. Scald milk, stir in butter,
sugar and mashed potatoes. Add flavorings. Sprinkle yeast over 1/2 cup
lukewarm potato water. Stir. Mix together with above mixture and beaten
eggs. In another bowl, combine flour, baking powder, and spices.
Combine
egg yolks, whole egg and salt in bowl of mixer. Beat at high speed until
thick and lemon colored, about 5 minutes. Beat in sugar, cream, vanilla,
and rum. Add flour and beat until blisters form, about 5 minutes. Turn
dough out onto a floured board, divide in half, cover with plastic wrap
and let rest for at least 20 minutes.
These
thin crepes or blintzes can be stuffed with sweet fillings (jam, apples,
cheese) or with savory fillings (cabbage, mushrooms, meat). The meatless
ones are ideal for light Lenten suppers - but they are a popular comfort
food in Poland any time of the year.
Directions
Cook
potatoes and let cool (or use leftovers). Cook noodles according to package
directions, drain, and cool. Saute 1 large diced onion in butter and added
to cooled mashed potatoes. Add 2 cups of cheese and mix well. Add salt
and pepper to taste. In a large buttered cassrole, spread 1/3 of the noodles
on the bottom of the pan, add 1/2 of the potato and cheese mixture, followed
by another 1/3 of the kluski, followed by the rest of the filling, and
topped with the rest of the kluski. Dot with butter, cover dish, and bake
in 350-degree oven for 1 hour.
Mix
tuna, vegetables, and eggs in medium bowl. In small bowl, mix ingredients
for the dressing. Add to salad and mix well. Spread on slices of dark
rye bread or pumpernickel.
Place
herring fillets in large bowl. Add onions, apples, and sour cream. Mix
well and refrigerate until ready to use. Scrub potatoes, rub with oil,
wrap in foil paper, and bake in a 350-degree oven for 60 minutes. When
a fork pierces the potatoes easily, remove from oven, remove foil, place
potatoes on plates, top with herring mixture, and serve.
