Recipes

Recipe #2

Mix 1 cup cinnamon and 1 cup applesauce with 1 Tablespoon of white glue.  You
want a consistency that can be rolled with a rolling pin but not quite as sticky or it
will stick to your counter!  Sprinkle counter with cinnamon and roll out dough and
cut with cookie cutters.  Cut a hole in shape with the straw so you will be able to
hang them.  Let dry about 24 hours.  They shrink as they dry.  Cut lengths of gold
thread, make loops and hang. they will keep their scent for a few years.  Refresh
scent with cinnamon fragrance oil.

Golabki (Stuffed Cabbage)

Golabki is the Polish word for pigeon, but don't be put off you don't need to use pigeon!
Smacznego!

1 cabbage, center core removed

3 lb minced meat (turkey or pork)
2 cups cooked white rice
1 cup chopped onion
1 cup tomato paste
2 cans crushed tomatoes
1 1/2 cups vegetable stock
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon parsley
1/4 teaspoon nutmeg
1/4 teaspoon Worcestershire sauce
1/4 cup butter
4 carrots, sliced
16 ounces mushrooms, quarted
2 bay leaves
1.Parboil cabbage in a large pot, removing leafs as they fall off into the water and are
tender.
2.Cook till all leaves are tender, but not ripping apart; usually 15.
3.Run under cold water and drain.
4.Cut the thick membrane off back of each leaf.
5.While cabbage is cooking saute onion in butter until lightly browned.
6.Put all the uncooked meat into a large mixing bowl add eggs.
7.Add the sauted onions.
8.Next add salt pepper, celery salt, parsley, nutmeg, and worcestershire sauce along with
 the cooked rice.
9.Mix thoroughly.
10.Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on
the wider side.
11.Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and
stuffing.
12.Place rolls, seam down into a greased roasting pan.
13.Then layer carrots and mushrooms over cabbage.
14.Mix together the tomato paste, crushed tomatoes, water and brown sugar and pour
evenly over all the rolls.
15.Season with salt and pepper to taste and bay leaves.
16.Cover roaster and bake 325 degrees for 2- 2&1/2 hours.
17.Half way through baking check to make sure there's enough liquid; additional water can
be added.
18.To serve, spoon sauce over rolls.
19.Serve with Mashed potatoes!

Chłopski Posiłek (Peasants' Bacon and Cabbage)

Chlopski is the Polish word for peasant, and literally translated this dish is called 'Peasants'
Meal'. It's a dish which is most popular in the provinces like Lubuskie, in the far west of
Poland.

1 medium green cabbage, coarsely chopped

6 slices fatty bacon, diced
1 medium onion, chopped
1 large leek, chopped
1/  cup water
 
4
2 cloves garlic, chopped
1 lb. Polish sausage cut into 1 inch pieces
1/ teaspoons salt and pepper
 
2

Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet.
Crumble bacon, and set aside. Add all other ingredients except sausage to dripping; cover
and cook 10 minutes over medium heat, turning cabbage once. Add sausage; cover and
cook 5 minutes or until sausage is heated. Transfer to serving dish with a slotted spoon;
sprinkle with bacon.
Makes 4 servings.
Apple Squares

Crust
1 1/4 cups butter
4 cups flour
1 cup icing sugar
4 teaspoons baking powder
2 eggs
1 egg yolk
6 tablespoons sour cream

Filling
3 lbs cooking apples, thinly sliced
3/4 cup sugar
1/2 cup icing sugar
1 teaspoon cinnamon
1 teaspoon vanilla

Preheat oven to 375 degrees.

Mix filling together, set aside.

Combine flour, icing sugar and baking powder. Cut butter into dry mixture. Add eggs, egg
yolk and sour cream. Knead the dough for a few minutes. Roll out the dough into 2
rectangles approximately 8"x12". Place one rectangle in a buttered 8x12 inch pan.

Bake for approximately 15 minutes, remove from oven.

Pour filling over baked pastry. Cover with second rectangle of dough and return to oven and
bake for 45 minutes. Cool and remove from pan.

Sprinkle with icing sugar.

Apricot Kolachkes

5 dozen

FILLING
1 (12 ounces) jar apricot preserves
1/2 cup finely chopped walnuts or pecans
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

COOKIE DOUGH
1 cup butter, softened
1 (8 ounces) package cream cheese, softened
2 tablespoons sugar
2 cups all-purpose flour
1 large eggs, lightly beaaten
1 tablespoon water
sifted powdered sugar

Combine filling ingredients in a small bowl; set aside.

Beat butter and cream cheese at medium speed with an electric mixer until creamy; add
sugar, beating well. Add flour, mixing at low speed until well blended.

Divide dough into thirds; roll each portion to 1/8-inch thickness on a lightly floured surface,
and cut with a 3-inch round cutter.

Spoon 1/2 tsp apricot filling in center of each round. Combine egg and water; brush on
edges. Fold opposite sides to center, slightly overlapping edges; pinch to seal. Place on
lightly greased baking sheets.

Bake at 350F for 12 minutes or until golden.

Remove to wire racks to cool. Sprinkle with powdered sugar.