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Our talented ladies have organized wonderful meals to satisfy your cravings ... they have cooked quick meal favorites to three course servings. Come attend one of our events and be delighted with the menu.
Pierogi (Polish Dumplings)
Servings: approx. 12 Yield: 48 pierogi
Sauerkraut Filling: Potato Filling: Dough:
2 tablespoons butter 3 tablespoons butter 3 eggs (room temperature)
1/3 cup chopped onion 1/2 cup chopped onion 3 cups all purpose flour
1 1/2 cups sauerkraut, drained 2 cups cold mashed potatoes 1/4 teaspoon salt
salt and pepper to taste 1 teaspoon salt 1 tablespoon baking powder
1 teaspoon white pepper
To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion and cook until translucent (about 5 minutes). Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion and cook until translucent,
about 5 minutes. Stir into the mashed potatoes and season with salt and white pepper.
To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt and baking powder;
stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out 1/2 to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.
Bring a large lot of lightly salted water to a boil. Add pierogi and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Per serving (4 pierogi): 253 calories; protein 6.4g, carbohydrates 33.2g; fat 10.6g, cholesterol 68.3mg, sodium 698.3mg.
Here is a picture that shows an easy
way to make your triangle cuts
quick and perfect!
Rogaliki - jam crescents
8 egg yolks
1 Tbl sour cream
1 1/2 cups unsalted butter
4 1/2 cups all purpose flour
1 tsp baking powder
1 1/3 cups sifted powdered sugar
1/2 cup apricot preserves
**or strawberry, blueberry
or orange marmalade
1/2 cup finely chopped walnuts
1 egg, slightly beaten
note: eggs and butter should be
at room temperature
In a large bowl, beat together egg yolks, sour cream and butter. Combine flour, baking powder and powdered sugar. Blend dry ingredients into egg yolk mixture forming a smooth dough. Press dough into a ball. Cover and refrigerate overnight.
Preheat over to 350F. Divide dough into quarters. On a lightly floured board, roll out one-fourth of dough into a circle (see picture to left) about 1/4 to 1/8 inch thick. Using a pizza cutter or pastry wheel, cut into triangles. Spread 1/4 teaspoon of the preserves over each triangle. Sprinkle 1/2 teaspoon of the walnuts over preserves. Starting at large end of triangle, roll toward tip of triangle.
Place on an ungreased baking sheet (or use parchment paper), curving dough to create a crescent shape. Brush crescents lightly with egg. Bake 6-8 minutes or until tops become golden.
Here is a picture of what the pastry
will look like after you bake it.
Sprinkle with powdered sugar
just prior to serving. Yummy!
Polish Strawberry Pasta with Cream
Makaron z Truskawkami
Pasta:
1 cup dried pasta (approximately 5.0-5.5 ounces or 140-160 grams)
No Cook Strawberry Sauce:
1 pound fresh strawberries
3-4 tablespoons mild honey (or maple syrup)
1/3 cup sour cream (80 ml) or can be replaced with thick natural yogurt
1/4 teaspoon vanilla extract (optional)
Garnish:
fresh mint leaves
1 tablespoon almond flakes
Cooking Pasta:
Use pasta of your choice (farfalle, penne, shells, etc.) Cook according to package instructions - cook so that the pasta is soft but firm. Drain thoroughly in a colander and set aside to cool slightly.
Strawberry Sauce:
Rinse strawberries thoroughly with cold running water, pat dry with paper towel. Hull strawberries to remove stem and cut in halves.
Put halved strawberries into a bowl and add honey, sour cream and vanilla extract. Mix together with a fork (or mash, your preference). If you want smooth sauce, put ingredients in a blender and mix until the consistency you desire is achieved.
Serving:
Divide noodles into equal portions (this recipe is good for two portions). Pour the sauce and serve. Enjoy!
14 small cucumbers (they fit the best in a jar)
2 teaspoons mixed pickling spices
1 cup granulated sugar
2 cups cider vinegar
2/3 cup salt
4 garlic cloves, sliced
40 fresh dill sprigs
4 quarts of water
Pickled Cucumbers
Cut each cucumber lengthwise into six spears. In a large bowl, combine cucumbers, dill and garlic, set aside.
In a pot combine remaining ingredients. Bring to a boil, cook and stir just until sugar is dissolved. Pour over cucumber mixture, cool.
Transfer to jars and cover tightly. Refrigerate for at least 24 hours. Store in the refrigerator up to two weeks.