2 links Polish sausage
2 qts. water
1/4 c. flour
16 oz. container sour cream
8 oz. jar prepared horseradish
1/4 c. vinegar
2 to 3 T. sugar
6 to 8 hard-boiled eggs, sliced
salt and pepper to taste
Simmer sausage in enough lightly boiling water (2 quarts) to cover generously for 30 to 40 minutes. Remove sausage; cool stock in refrigerator. Skim hardened fat from stock and discard.
Mix small portion of stock with flour to dissolve. Add sour cream; mix well. Add this mixture to rest of stock. Add horseradish; mix well. Bring entire stock to near boil, stirring frequently to a thickened mixture. Add vinegar and sugar to desried sweet-sour taste. Add sliced thin disks of sausage to hot soup. Add sliced eggs; stir gently. Add salt and pepper to taste. If soup is too thick, add a little boiled water to thin mixture. Serve in bowls and add pulled rye bread croutons on top. Enjoy!
Source: St. Juliana's Parish, Chicago, "What's Cookin' II at St. Juliana" (1996); recipe by Jean Mas.
Sunday, March 23, 2008
Sunday, March 16, 2008
Mashed potato pancakes
1 C. leftover mashed potatoes
1 C. milk
2 t. baking powder
2 eggs (separated)
1 C. sifted flour
1/2 t. salt
Add egg yolks and milk to mashed potatoes; beat until smooth. Sift dry ingredients together and stir into potato mixture. Beat egg whites until stiff and fold carefully into batter. Fry on lightly greased griddle or frying pan, turning to brown on both sides. Serve with leftover gravy and meat.
Source: Holy Spirit Church Council of Catholic Women (location unclear), "Their Favorite Recipes" (revised edition, 1989); recipe by Mrs. Florian Burger.
1 C. milk
2 t. baking powder
2 eggs (separated)
1 C. sifted flour
1/2 t. salt
Add egg yolks and milk to mashed potatoes; beat until smooth. Sift dry ingredients together and stir into potato mixture. Beat egg whites until stiff and fold carefully into batter. Fry on lightly greased griddle or frying pan, turning to brown on both sides. Serve with leftover gravy and meat.
Source: Holy Spirit Church Council of Catholic Women (location unclear), "Their Favorite Recipes" (revised edition, 1989); recipe by Mrs. Florian Burger.
Friday, March 14, 2008
Cinnamon doughnut holes
1 cup complete buttermilk pancake mix
1 tbsp. sugar
1 tbsp. vanilla
1/2 cup milk
1/4 cup sugar
1 tsp. cinnamon
Heat oil before making batter, fry at once. combine pancake mix, sugar, vanilla and milk, stirring until blended. Drop rounded half-teaspoons into hot fat, 375 degrees, frying 4-6 balls at a time. Fry until brown and drain on paper towels. Roll warm doughnut balls in mixture of sugar and cinnamon. For large amounts, mix and fry consecutive batches. Do not double the recipe; the longer the batter stands, the more leavening power it loses.
Yield: 24-30
Source: Child Health Association of Sewickley, Inc., "Three Rivers Cookbook II" (3rd printing, November 1981); recipe by Mrs. Charles Dithrich.
1 tbsp. sugar
1 tbsp. vanilla
1/2 cup milk
1/4 cup sugar
1 tsp. cinnamon
Heat oil before making batter, fry at once. combine pancake mix, sugar, vanilla and milk, stirring until blended. Drop rounded half-teaspoons into hot fat, 375 degrees, frying 4-6 balls at a time. Fry until brown and drain on paper towels. Roll warm doughnut balls in mixture of sugar and cinnamon. For large amounts, mix and fry consecutive batches. Do not double the recipe; the longer the batter stands, the more leavening power it loses.
Yield: 24-30
Source: Child Health Association of Sewickley, Inc., "Three Rivers Cookbook II" (3rd printing, November 1981); recipe by Mrs. Charles Dithrich.
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