Conference turris::cooks

    
    
    re: 913.2
    
    Kapusta Recipe: 
    
    Ingredients:  Head of Cabbage
                  Pan of water
    
    
    Directions:   1-Place pan of water on stove
                  2-Put head of cabbage into pan of water
                  3-Heat up pan with water and cabbage in it
                  4-When cabbage is soft..remove it
    
                  You will now have "KAPUSTA" 8-)
    
        
    Seriously, "KAPUSTA" is merely boiled cabbage.
    There are many different kinds of Kapusta recipes.
    Just by adding different vegetables.  What specific
    recipe are you looking for?  You might want to send a
    mail message.  Will be happy to reply.
    
       
                                "Nanski"
                               (Nancy Swiniarski)
    
      
    

    re: .4
    
    Polish Cookbooks:      POLISH COOKERY
                           The Universal Cookbook
                           by:  Marja OCHOROWICZ-MONATOWA
    
                           (This is an original polish cookbook
                            adapted for American use.)
    
                           *************************************
    
    
                           THE ART OF POLISH COOKING
                           By:  Alina Zeranska
    
    There are so many different international cookbooks.
    Basically they all have the same context,  check your 
    local bookstore.
    
                                     Nanski  
    
    
                   
    

    The kapusta I make has a lot more than cabbage in it!
    
    1 head cabbage shredded (food processor does a good job)
    1 can saurkraut, put in strainer, pour boiling water over (removes
       some of the salt)
    1/2 cup yellow dried peas (boil according to directions, till soft)
    3-4 potatoes, peeled and cubed (bite size)
    1/2 lb. salt pork, sliced fine. Pan fry slowly
    2 (or more) cloves garlic, pressed
    salt and pepper to taste      
    Ring of kielbasa, sliced diagonally in bite sized pieces
    Tabasco (just a shot or two)  
                                  
    Place shredded cabbage in large pot, cover with water.  Add all
    remaining ingredients, except kielbasa.  Cook over low heat... the
    longer the better (at least till potatoes are soft).
                                  
    Add kielbasa, and simmer another hour.  
                                  
    Kapusta freezes very well.  And seems to get better each time it's
    reheated.  My grandmother adds a little mashed potato to the broth
    to thicken it.          
                            
                        
                            

                      (-8 Kapusta=Cabbage 8-)
   
    re: 913.2
    re: 913.7
                          
    Kapusta is only "CABBAGE".  So technically the recipes that
    you may have are for Kapusta with something else and the real
    name for the dish has been lost through the "Polish Translation"
    (what a shame.)  
    
    Regardless Jeanne your recipe sounds good, purhaps you'd
    like to try some of these.
    
    
                   Kapusta z jablkami
                  (Cabbage with apples)
                   
    1 1/2 lbs, cabbage finely sliced
    3 apples, peeled, shreaded
    Salt
    1/4 teaspoon sugar
    2 tablespoons lemon juice
    1 1/2 tablespoons instant flour
    2 tablespoons water
    1/2 cups sour cream
    1 teaspoon dill leaves
    1 teaspoon chopped green parsley
    
    Place the cabbage in a kettle.  Add a small amount of boiling 
    water.  Bring to a boil.  Cook uncovered for 3 minutes.  Cover
    and cook 15 minutes.
    Add the apples, cook another 10 minutes.  Add salt, sugar, lemon
    juice, and flour mixed with 2 tablespoons water.  Bring to a boil.
    Add sour cream, dill and parsley.
    Serve with pork chops, pork, or veal roast.
    serves 6.
    
                             Enjoy
                            "Nanski"
                                    

    
                               Kielbasa in Polish Sauce
    re: 913.0
    
    1 Polish sausage(kielbasa) link about 1 1/2 lbs
    2 cups beer 
    2 cup water 2 onions, sliced
    1 tbs. butter
    1 tbs. flour
    1/2 tps. Maggi extract
    2 tbs. vinegar
    1 tsp. to 1 tbs. sugar (according to taste)
    some boiled potates
    
    Simmer kielbasa and onions in combined water and beer for 20
    minutes.  Brown the butter and blend in flour, then slowly add 1
    cup of liquid strained from the meat.  Stir until thoroughly blended.
    If sauce is too thick, add more liquid.  Add Maggi extract, vinegar, 
    and sugar to tast (brown sugar may be substituted).  Slice the
    kielbasa, pour the sauce over it, and serve with boiled potates.
    Serves 4.
    
    Variation:  I have sliced kielbasa prior to cooking it and have
    added chopped up potatoes right along with the everything else 
    when you simmer it for 20 minutes.  Some friends I served it to
    are Polish Immigrants and they said it tasted like cooking back
    home. We decided it must be the "BEER"
     
                                              Enjoy
                                             "Nanski"
    

    ....can you tell me what Maggi extract is....
    
    Rick

    In an effort to resolve the Kapusta Conflict, I am tendering the
    following.  My father got this recipe from a co-worker who had been
    smuggled out of Poland in an Orange Crate at the age of 10.  Although
    at the time my father got the recipe, Marian called it Kapusta,
    it has been discovered that this is actually a Hunters stew.  The
    recipe is entered here verbatim (i.e. with spelling errors et al)
    from Marions original copy of the recipe.
    
    Larry
    
    
    Hi Bill;
    
    Here's the rec. for "Kapusta" (cap�ss-ta)
    
    For approx 6-8 quarts
    
    Ingredients

    1 1/2 large cabage
    2 large cans of sourkraut
    1 lb of soup bones w/meat (Beef)
    1/4 bacon (chopped small)
    1 large onion
    1 small can of stewed tomatoes
    3 links of Polish Sausage or German, or Hot Dogs
    1/4 pound of chopped ham
    2 stalk of celery
    
    Instructions
    
    Take 8 qt pot & fill 1/3 with water throw in beef bones & meat,
    spice to your liking (salt, pepper, garlick, seasoned salt, bay
    leaves etc)
    Cook meat for 1 1/4 hours medium heat.  When meat is tender, strip
    bones & take bones out.
    Cut up cabage as shown (I won't try to put the picture here, slice
    crosswise from end to stem), and chop celery, onions & put can of
    tomatoes in blender for a short time.  Throw the whole mess into
    pot (except Onion) & let it simmer.
    Take Bacon (diced) & fry w/onions until crisp & brown add a little
    flower & brown, take a ladle of broth & pour into onions, bacon
    & flour & stir and throw it all into main pot & cook for 5 min.
    Drain sourkraut & throw it into frying pan w/bacon & brown lightly
    then throw that into pot.
    Then throw in chopped ham & sliced Polish Sausage (or other) and
    cook until it tastes good (add spices as req'd)
    Play with this until you aquire your own desired flavor or liking.
    
    Have Fun
    
    Marian
    
    
    
    Some of the things my Father does is he adds carrots and uses Kielbasa
    and Polish sausage.  This reheats very well.  Serve with French
    Bread.

    
    
    
                               
                            Hunter's Stew-Traditional
    
    One of the oldest traditional Polish dishes.  Famous in poetry and
    in novels, this stew was served at royal banquets and hunts, and still
    is the "piece de resistance" after a hunting party.  Since this
    dish cannot be prepared in small quantities because of the numerous
    ingredients required, it is wisest to plan to serve it at a large
    party; even then a considerable amount will probably have to be
    refrigerated for future use.  It is a good way to utilize leftovers
    after a holiday meal or large reception.  The proportions given
    here are approximate:  they may be varies according to individual
    taste and availability.
    
    At least 1/2 lb. of each of the following cooked meats, diced 
    
    
         roast beer or pot roast         Chicken or duck
         roast lamb                      ham
         roast pork                      sausage (kielbasa)   
         venison or hare (a bunny)       roast veal
     
    ----------------------------------------------------------------
    
    6-8 lbs   sauerkraut
    
    1 1/2 oz. dried mushrooms, cooked until soft enough to cut into thin
              strips  
              
              liquid in ehich mushrooms have been cooked
    
    1/4 lb.   salt pork, diced and browned
    
    2         onions minced
     
    2 tbs.    flour
    
              salt, pepper and sugar to taste
    
    1 cup     Madeira wine (or more HA!HA!HA!)
    
    
    Combine sauerkraut and cooked dries mushrooms, together with the
    liquid in which they cooked.  Brown the diced salt pork, cook the
    onion in this fat until limp, add flour, and stir until blended.
    Add to the sauerkraut.  Add all the diced meats, season to taste,
    and simmer, tightly covered, for half an hour.  Add the wine, boil
    up once, and keep covered until ready to serve.  "Bigos" is even better
    reheated, so it may be prepared in the morning for use at dinner
    time. Will keep int he refrigerator a full week.
    
    If the meats must be prepared fresh, each piece should be pot roasted
    seperately, together with the following:
    
        1 tbs. butter
        1 onion
        1 carrot
        1 stalk celery
          piece of celery root
          piece of parsley root
        6 peppercorns
          bay leaf-(optional)-use no more than half a leaf per meat;
                              never use with poultry or pork.
        1/2 cup soup stalk (approx.)-enough to keep meat from sticking
        salt to taste
    
    Cook each meat until tender.  Dice and combine with sauerkraut as
    directed above.  The vegetables with which each meats have cooked
    may be user seperately.  Traditionally they are not added to the
    main dish.  Do as you wish.
    Makes 12 "generous" servings.
    
    
    time
    Will keep in the refrigerator a full week.
    
    
        
         
    
    
              
              roast lamb
              roast pork
              venison or hare(a bunny) 

    re: 12
    
    Correction that's roast "BEEF" not roast beer???
    Give me a break it Friday....
    
    "Nanski"
    

    Hi All,
    
    Well it's Monday and I've survived another Polish/Armenian 
    family bash.  Your gonna love this.  I made it
    once before for a friend who is an immigrant from Poland
    and he said it had that taste of home.  It came out 
    perfect yesterday.
    
                      Kielbasa w Polskim Sosie
    
    
        2 lg. onions
        3 Tbsp. butter/marg.
        Kielbasa (approx. 1 1/2 lb. link)
        1 1/2 C. beef bouillon
        12 oz. beer
        2 Tbsp flour
        2 Tbsp vinegar
        2 Tsp brown sugar
        3/4 Tsp salt (optional)
        1/4 Tsp pepper
        4-6 boiled potatoes (peeled)     
          
    
    
    
        -Saute sliced onions in 2 Tbsp of butter until
         golden.
        -Slice up the Kielbasa, I kind of do this while 
         the onions are sauteing.
        -Add Kielbasa, bouillon and beer.
        -Simmer for 20 minutes
        -Blend flour into remaining 1 Tbsp butter.
         Stir in and add remaining ingredients: vinegar,
         brown sugar, salt and pepper.
        -Add potatoes and cook over medium heat 10-15 minutes.
    
        I find a deep skillet is a suitable pan to use.
    
                                   
                                  Let me know what you think...
                                         "Nanski"
    

    
    This soup is a meal:
    
    Early morning or day before;
      In a 8-quart pot - 1 strip fresh Spare Ribs - or -
                         1 fresh Pork Shoulder (not smoked)
                         Cover with water 
                   Add - 1 onion
                         1/2 teaspoon Pickling Spice
                         1   teaspoon Salt
                         1/4 teaspoon Pepper
             Bring to boil and then simmer...I'm not sure how long.
             I think 20 min per pound, check a cookbook.
             Put whole pot in refrigerator when partially cooled and
             let cool in refrig until you can take off the cooled fat
             and pick off all the meat in bite-size pieces.
             DO NOT THROW AWAY THE JUICE! 
           - Strain juice and put back in big pot.      
      
      About 1 hour before dinner, put the big pot with juice on to boil.
           - Add 2 medium-to-large heads shredded cabbage
                 2 large can (20-something ounce size)
                 1 cup stewed tomato pulp
             Stir every so often with a big wooden spoon.
             Simmer 1/2 hour.
           - Add the bite-size pieces of Pork
             Salt and pepper to taste.
             Let stand for the other 1/2 hour and serve
    
       This makes enough for a big family dinner, or you can freeze
       it in serving-size containers.  You can always cut the recipe
       in half and freeze part of the pork.  
    
       Enjoy!
    
       Alice 

    
    This takes a while, but it's worth it.  I've used this filling with
    stuffed peppers also.
    
    FIRST, prepare cabbage:
    
     - Remove core of cabbage and steam in approximately 1 cup of water
       adding more if needed to keep that amount.  (I make large amounts
       so I put three cabbages in a roasting pan on a roasting rack
       and cover until done.  
       You want the cabbage half cooked so that the leaves will not
       break apart.
       DO NOT THROW AWAY THE CABBAGE JUICE!
    
    SECOND, prepare filling:
     - While cabbage is steaming;
       1. Saute until brown 1/2 lb diced Salt Pork  (or Bacon)
                then add 1 med. diced Onion and cook until clear.
       2. Cook 3/4 Cup Minute Rice - follow directions on box.
       3. Add Salt Pork, onions and rice to mixture below:
          2 lbs Hamburg
          1 teaspoon Celery flakes (or 1/2 tsp Celery Salt)
          1 1/2 tsp Salt
          1/4   tsp Pepper
          2     tsp Lipton Onion Soup (the kind used for dips)
          1/2   cup Canned Tomato Soup (Ex. Campbells) 
                SAVE THE OTHER HALF FOR SAUCE
          2 beaten Eggs
          1/2 tsp Garlic Salt (or 1 diced garlic when cooking onions)
    
    THIRD, wrap filling in each cabbage leaf (approx. 1/2 cup or less)
          and place in a large baking pan (I use a low-sided roasting
          pan that has handles - don't use anything with vent holes
          like the lid of a roasting pan)
          Pour the cabbage juice over the rolls to cover bottom of pan.
          (I cover it to the top of the rolls because I like the sauce)
          Using the large outer leaves of the cabbage or the torn pieces,
          cover the rolls so they won't burn on top while baking.
          BAK3 350 degrees FOR 1/2 HOUR.
    
    FOURTH, make sauce.
          Pour juice from the baking pan into a 1-1/2 cup saucepan.
          (I put a clean wooden cutting board on top of the rolls and
           pour juice from corner of pan)
        - Heat with:
          1/2 cup butter (oleo)
          1/2 pint Heavy Cream
          1/2 can Tomato Soup
        - When blended and almost boiling, pour over rolls which have
          had the covering layer of cabbage leaves removed.
     Let it set a few minutes and serve.
    
     Enjoy!
    
    
          

       Something is left out of the cabbage soup recipe:
        
        The 2 cans (20 or more ounces) is SAUERKRAUT (drain the juice
        and throw away)
    
       Sorry,
    
       Alice

    Heres my recipe for cabbage soup (being about 20% Polish)
    
    Cut into about 2inch squares a head of cabbage
    Add 1 ham bone, or add chunks of ham
    Fill pot about 3/4 with water (I usually make about 2 gallons of
    this)
    Add two large cans whole tomatoes....I usually quarter them
    Add 1 large can tomatoe sauce
       or enough to give entire mixture a nice red stock look
    Add about 2 tbs vinegar
    Salt/pepper to taste
    2-3 bay leaves      
    Add about 2-3 oinions cut into strips
    
    Bring to boil, reduce and cook until cabbage is done
    
    Its a meal in itself
                                         
    Rick

3 1/2 c flour
2 t baking powder
(1 t salt)
2 beaten eggs
1 c warm water
1 lb farmer's cheese - or use ricotta
2 beaten eggs
(1 t salt)
1 T  chopped chives (optional)
2 c heavy cream
1/2 c (1 stick) butter or margarine

Sift flour, baking powder, and salt (if used) together.
Add 2 eggs and water and mix to a soft dough.
Knead until elastic and then cover with bowl and let rest ten minutes.
Mix cheese, 2 eggs, salt (if used), and chives (is used).
Roll out dough to 1/16 inch on lightly floured surface.
Cut into 4-inch squares.
Place a rounded teaspoonful of cheese in the center of each square.
Fold over to form triangles and seal edges (moistening with water helps).
Bring a kettle of (salted) water to a boil.
Add a few pastries at a time and cook until they rise to the surface.
Remove with slotted spoon to a 10 c shallow casserole.
(You can do this much ahead of time; just cover and refrigerate.)
One hour before serving, remove casserole from refrigerator and let stand at
room temperature for 1.2 hour.
Pour cream over pastries and dot with butter or margarine.
Bake at 350 oF for 30 minutes until pastries are golden.
Makes about 12 servings.

NOTE: Some people prefer to saute the pastries instead of baking them, and, of
course, you could just serve them after they have been boiled.

From: Polish Cookery by Marja Ochorowicz-Monatowa.

[These always seem to taste even better the next day fried in a little butter.]


Basic dough:
------------

	2 cups flour
	2 small eggs or 1 large egg
	few spoonfulls lukewarm water

Mix flour, eggs and water and work dough until firm.

Divide into 2 parts and roll each piece into a thin sheet on a floured board.

[My mother rolls the dough into a long cylinder, then cuts crosswise 
into round slices, then rolls out each slice into a thin circle]

Arrange stuffing (see below) by the spoonful along one edge of a piece of
dough, 2 to 3 inches from edge.  

Fold over and cut out in shape of semi-circles with a pastry cutter or a glass.

Press edges of dough together.

[My mother puts filling on one side of the circle and folds the circle over to
get the same semicircle, then pinches the round edge together to get something
that looks much like a Chinese ravioli].

Repeat until all the dough and filling have been used up.

If necessary, reroll leftover dough and repeat.

This is a fast way of making the pockets.

Cook in boiling water like noodles, covered.  In a few minutes, when pockets
rise to the top, they are done.  

Serve with drawn butter.


Fillings:
---------

Cheese:

	2 egg yolks
	1 tbsp butter
	1 lb pot cheese or farmer cheese, mashed
	dash of salt
	1 tbsp sugar (optional)
  	1/4 cup raisins (optional)

	Cream egg yolks and butter.  Combine with cheese, season and mix
	thoroughly.  For a sweet filling add sugar and raisins.  Fill pockets 
	as directed above.  Serves 4.


Potato:

	2 lbs potatoes
	1/2 onion minced
	1 heaped tbsp butter
	salt and pepper
	2-3 tbsps cottage or farmer cheese (optional)
	drawn butter and Parmesan cheese or breadcrumbs for topping

	Cook, mash and season potatoes.  Fry onion to a light golden brown in
	butter.  Combine with mashed potato and season to taste; add cheese if
	desired.  Mix thoroughly and proceed to fill and cook pockets.  
	Serves 6 to 8.

Cabbage:

	2 small or 1 large head cabbage
	2 tbsps cooked dried mushrooms
	salt and pepper
	topping of drawn butter with breadcrumbs or fried minced onion

	Prepare cabbage as directed for Sweet Cabbage [see below], omitting 
	caraway seed and salt pork and substituting a tablespoon of butter. 
	Soak mushrooms overnight in a little water, simmer half an hour in the
	soaking liquid, and chop.  Combine with cabbage, season and use to fill
	pockets.  Cook as directed and serve with drawn	butter and bread crumbs
	or onions.  Serves 6 to 7.

My mother's filling: 

	(From memory so not very precise). Rinse sauerkraut once in boiling 
	water.  Mix with mashed potatoes and fried chopped onions.  Season and 
	cook in skillet for a while.  Use to fill pockets.  Cook and serve 
	with garnish of chopped onions fried in butter.

Fruit:

	Blueberries, blackberries or cherries are an excellent filling if the
	pierogi are to be used as a summer dish or as dessert.  Fill the dough
	pockets with a spoonfull of berries each, or with 3 or 4 pitted 
	cherries.  Press edges tightly and cook in boiling water as directed.
	Serve with sour cream and sugar.  If sour cream is omitted, garnish 
	with melted sweet butter.

Sweet Cabbage: (for use in one of the above fillings)

	2 small heads while cabbage
    	salted boiling water
    	2-3 ozs salt pork or bacon, minced
    	1 med onion minced
    	2-3 tsp caraway seed
    	3 tbsp bouillon
    	salt and pepper to taste
    	2 tsp flour
    	1/2 tsp Maggi extract or Kitchen Bouquet
    
    	Cut cabbage into small sections, core and parboil in slated water
    	for 10 minutes.  Drain.  Heat salt pork until transparent, add onion
    	and continue cooking until onion is lightly brown.  Add cabbage,
    	caraway, bouillon and seasoning.  Simmer, tightly covered, stirring
      	occasionally, until soft - about 1 hour.  Dust with flour and add Maggi
    	extract, stir and simmer another 5 minutes.  Serves 6 to 7.
    	
    

    This may be cheating, but it is an easier way.
    
    On one of the TV shows, don't remember the cook, she made what she
    called really easy, fast pierogis with lasagna noodles.  She cooked
    the noodles and arranged them in an oblong pan, perhaps 9 x 11.  She placed
    a layer of noodles on the bottom lenghth wise, spooned on the filling.
    She then topped this filling with another layer of lasagna noodles,
    placing them across the width of the pan, trimming the noodles so
    they fit. (Incidentally, this works
    when making lasagna too. The noodles hold together better when your
    cutting.) This layer was brushed with melted butter and placed
    in an oven to bake.  It really wasn't bad. 
    

    re .25, that may be someones short cut to pierogis, but believe
    me, they wouldnt taste anything like honest to goodness ones...
    that must have been one of Mama Leones recipes :-)
    
    Rick

  I imagine .9 is referring to the Maggi sauce that is sold in the spice
section of most supermarkets.  I'm not sure what it's made of, but we put
it on our green beans.  It's made by the "Maggi" company, and comes in a 
yellow label.

--Sharon

    
    
     Rep to the earlier pierogi notes,
    
     The best way to "cheat" making pierogis I've found is to use the
    gzoya wonton wrappers you can buy in the supermarkets or chinese 
    supply stores. The gzoya wrappers are already cut round and are an
    egg pasta so all you have to do is fill and shape them. I even use
    the chinese ravoli maker press I bought at Joyce Chen's to fill and
    shape them. The press makes the final product look very nice. With
    the wrappers and press I can whip up 4-5 dozen pierogis in 15 minutes.
    It makes life so much easier!!!
    
    -mike