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.