Ingredients:

4 potatoes, peeled and cut into 1 inch cubes
1 onion, chopped
2 green bell peppers, cut into 1 inch pieces
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable oil
1 (16 ounce) package kielbasa sausage, cut into 1 inch pieces

Procedure:

Heat oil in a large skillet over medium-high heat. Cook onions and potatoes for 15 minutes, stirring occasionally. Reduce flame to med and stir in bell pepper, onion powder, garlic powder, salt and pepper. Cover, and cook 5 minutes. Stir in kielbasa, cover, and cook for 15 minutes, or until onions are caramelized.

Ingredients:

8 small red potatoes, large dice
4 tablespoons olive oil, divided
1 lb. small shrimp, cleaned
2 tablespoons minced garlic
2 tablespoons lemon juice
1 teaspoon parsley
1 teaspoon salt
1/2 teaspoon red pepper flakes

Procedure:

Fry potatoes in 3 tbsp. olive oil until browned and tender. Remove and keep warm. Add remaining oil to skillet, add shrimp. Cook for 2 minutes; add remaining ingredients and saute for 3 minutes. Return potatoes and mix well.

Ingredients:

2 (10.75 ounce) cans condensed cream of mushroom soup
1/3 cups milk
1/2 cup chopped onion
1 tablespoon prepared mustard
2 (16 ounce) cans sauerkraut, rinsed and squeezed dry
1 (8 ounce) package egg noodles
1 1/2 pounds kielbasa (Polish) sausage, cut into 1/2 inch pieces
2 cups shredded Swiss cheese
3/4 cup whole wheat bread crumbs
2 tablespoons butter, melted

Procedure:

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the soup, milk, onion and mustard. Mix well and set aside. Spread sauerkraut into the bottom of a lightly greased 9×13 inch baking dish. Top with uncooked noodles, then spoon soup mixture evenly over noodles. Cover all with sausage and top with cheese. Lastly, combine bread crumbs and melted butter in a small bowl and mix together; sprinkle mixture over cheese. Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour, or until noodles are tender. Makes 8 servings.

Mushrooms are an important part of the Polish diet and this recipe is perfect for those cold winter evenings. Serve with bread. Buy genuine Polish wild mushrooms.

Ingredients:

1/4 lb dried wild mushrooms
9 cups vegetable or meat stock
1 cup butter
1 cup finely chopped onion
1 tablespoon cornstarch
salt
white pepper
sour cream
chopped fresh parsley

Procedure:

Cover mushrooms with cold water and soak overnight. Drain the mushrooms reserving the soaking liquid, strain the liquid through a fine cloth. Rinse the mushrooms in cold water to remove any remaining sand then slice into strips. Add the mushrooms, 8 cups of of the beef stock and the soaking liquid to a 3 quart saucepan, bring to a boil, reduce heat and simmer over low heat 4 hours. Melt the butter in a heavy skillet, add the onion, saute until golden brown then add to the soup. Whisk the cornstarch with the remaining cup of beef stock, add to the soup, stir and simmer until slightly thickened.Season to taste with salt and pepper, ladle into individual bowls, top each with 1 tbls sour cream and sprinkle with parsley.

Ingredients:

1 lb. chopped beef or other meat
2 cups cooked rice
1 medium onion, chopped
2 tablespoons butter
1 egg
2 lbs. cabbage, chopped
1 (8 ounce) can chopped tomatoes or tomato sauce
salt and pepper

Procedure:

Mix chopped beef, rice, onion, butter, and egg. Salt and pepper to taste. Grease 3 quart casserole. Line bottom of casserole with 1/2 cabbage; add 1/2 meat mixture; top with rest of cabbage, then rest of meat mixture. Top with chopped tomatoes or tomato sauce. Cover, bake at 350 degrees F for 1 hour; uncover and bake an additional 30 minutes.

Ingredients:

1 large whole chicken, cooked, deboned and cut into bite-sized pieces
2 tablespoons butter
1 8oz punnet button mushrooms, sliced
6 tablespoons tomato sauce
1 teaspoon mustard powder
3 teaspoons vinegar
1 cup cream
1 teaspoon sugar
1 teaspoon medium curry powder
salt and pepper to taste

Procedure:

Place the chicken in an oven proof dish. Heat the butter and fry the mushrooms until golden. Mix with the chicken. Mix the remaining ingredients together and pour over the chicken. Mix well. Bake in a preheated oven at 180C/350F for 30 minutes. Serve with rice and a green salad.

Ingredients:

3 cups bread flour
1 cup whole wheat flour
2 1/2 teaspoons active dry yeast
1 1/4teaspoons sea salt
1 pinch sugar
1 1/3 cups water, warm about 120-130 degrees

Procedure:

Line one heavy sheet pan with parchment and dust with cornmeal. Combine all the dry ingredients in a large mixing bowl and stir with wooden spoon to combine. Make a well in the center and slowly add warm water. With a heavy wooden spoon, stir mixture until it forms a sticky dough that clings to spoon. Using clean, floured hands remove dough from spoon and bowl and place on lightly floured work surface. With both hands knead dough until it is slightly smooth. If dough still remains sticky add a little flour and mix inches Form the dough into a ball and put it back in mixing bowl. Cover with a kitchen towel, let rise in warm place for about one hour or until dough doubles in size. When dough has doubled in size, punch it down and return dough to bowl for an additional half hour to rise. After the half hour remove the dough and punch it down again. Knead slightly and form back into a ball tucking ends underneath. Place dough on parchment lined sheet pan, cover with kitchen towel, let rise again for 30 to 40 minutes until almost doubled in size. While dough is rising, preheat over to 425 degrees. When dough has risen, lightly dust with flour and place dough on middle rack in hot oven. Bake for 25 to 30 minutes or until bread is a deep golden brown. Remove loaf and place on rack to cool.

Ingredients:

1 (2 pound) boneless pork loin roast
2 tablespoons olive oil
2 sprigs fresh thyme leaves
salt and pepper to taste
4 pounds sauerkraut
1 pound kielbasa, cut into 3-inch pieces

Procedure:

Preheat the oven broiler. Place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves, and season with salt and pepper. Place under the broiler for 10 minutes, until lightly browned in several places. Place 2 pounds sauerkraut in a slow cooker. Arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in the center. Cover with remaining sauerkraut. Cover slow cooker, and cook roast 6 hours on High.

Ingredients:

Dough
2 cups flour
1/2 cup milk, warm
1/2 cup potatoes, well mashed
1 teaspoon salt
1 tablespoon vegetable oil
Filling:
1/2 cup chopped onions
1/4 cup butter
2-3 cooked potatoes, mashed
1 cup grated cheddar cheese
Alternate Filling:
2-3 cups cottage cheese, drained (or use dry curd)
1/3cup fresh dill, chopped
1 egg
salt and pepper (taste before adding egg!)

Procedure:

Dough-
Mix dough ingredients together. You may have to add more liquid or flour to make the dough soft and somewhat sticky. Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle. The dough will be slightly sticky. Do not over-knead. Place dough in an oiled bowl. Cover and let rest for 30 minuets.
Filling-
Cook onion in butter. Mix with potatoes, and add cheese while the mixture is still hot. You may substitute Cheez Whiz for the cheddar. Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together.
Manufacturing-
Set a large pot of water to boil. Form walnut-sized balls of the filling. Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch). You will probably need to add flour as you roll. Cut out circles approxamitely 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball. Place filling ball in center of dough circle.If the dough has a less-floury side, keep that side up. Fold dough over ball, and pinch edges to form a half circle. To prevent perogies with”horns”, I pinch at the top (”90degree mark”) of the perogy first, then pinch at the 180 and degree edges, working up to the 90 degree mark. You can cheat pinching the perogies by smearing water on the filling side of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.) In order to prevent perogies from drying out, keep finished perogies on a floured surface, and cover with a floured clean dishcloth. Place several perogies in boiling water. Stir once, gently with a slotted spoon. Perogies are done when they float for a minute (this will take 2-3 minutes). Melt about 1/2 cup of butter or margarine in microwave. Rescue and drain the perogies with the slotted spoon. Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter. Cook, drain, and drizzle the other perogies in the same manner.Platzkies(pronounced”plutch-keys”): (The scrap dough is not tender enough to make into perogies, but make good”dumplings” by themselves.) Roll out scraps to approxamitely the same thickness as before. Add minimal flour, and handle dough as little as possible. Try to keep edges even. Cut dough with a knife into strips about 8 cm (3 inches) wide. Cut each strip into several triangles and/or squares. Cook strips in water until they float. Repeat draining and drizzling treatment as with perogies.

Ingredients:

Potato and Cheese Filling:

1 tablespoon grated onion
2 tablespoon butter
2 cups cold mashed potatoes
1 cup cottage cheese (or more)
salt and pepper

Pierogi:

2 1/2 cups flour
1/2 teaspoon salt
1 egg
1 teaspoon oil
3/4 cup warm water

Procedure:

Potato and Cheese Filling: Cook the onion in butter until tender. Combine it with potatoes and cheese. Season to taste with salt and pepper. Vary the proportions and ingredients in this recipe to suit your taste. Mix the flour with the salt in a deep bowl. Add the egg, oil and water to make a medium soft dough. Knead on a floured board until the dough is smooth. Caution: Too much kneading will toughen the dough. Divide the dough into 2 parts. Cover and let stand for at least 10 minutes. Prepare the filling. The filling should be thick enough to hold its shape. Roll the dough quite thin on a floured board. Cut rounds with a large biscuit cutter, or the open end of a glass.
Put the round in the palm of your hand. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. The edges should be free of filling. Be sure the edges are sealed well to prevent the filling from running out.Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water. Do not attempt to cook too many at a time. Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot. Continue boiling for 3-4 minutes.
The cooling period will depend upon the size you made it, the thickness of the dough and the filling. Pierogies will be ready when they are puffed. Remove them with a perforated spoon or skimmer to a colander and drain thoroughly. Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking. Cover and keep them hot until all are cooked. Serve in a large dish without piling or crowding them. Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter. REHEATING: One of the great things aboutpierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without lost of quality.Many prefer reheated pierogies as compared to freshly boiled ones. To re-heat, you can: 1) pan fry pierogies in butter or bacon fat until they are light in color or, 2) heatthe pierogies in the top of a double boiler or in the oven until they are hot and plump or, 3) deep fry them.