Hungarian
« Previous EntriesMushrooms With Sour cream
Saturday, November 3rd, 2007Mushrooms with Sour Cream (Poland)
8 ounces fresh mushrooms, sliced 2 tablespoons butter or margarine 1 teaspoon all-purpose flour 1/2 cup dairy sour cream 1/4 teaspoon salt Dash of pepper Minced dill weed or parsley
Cook and stir mushrooms in butter for 3 minutes. Stir in flour; cook and stir for 1 minute. Stir in sour cream, [...]
rugelach
Saturday, November 3rd, 2007Rugelach
Posted by bettyboop50 April 27, 2001
My Mother always made rugelach and boy, were they delicious. You can’t eat just one of these scrumptious little pastries. I have them with apricot preserves and almonds, which is delicious (love the combination of apricot and almonds). I can’t wait to try them.
Cream Cheese Pastry 1 cup (2 sticks) [...]
Hunter’s Stew - Bigos mysliwski
Saturday, November 3rd, 2007Hunter’s Stew (Bigos Mysliwski — Poland)
6 pounds canned sauerkraut 1/4 pound bacon or salt pork, diced 3 large onions, chopped 3 tart apples, peeled and chopped 2 cups beef broth 1 cup sherry or dry red wine Salt, pepper, sugar, to taste 3 to 4 pound roast or braised meats 1 bay leaf
Rinse sauerkraut in [...]
Baked Eggs On Toast - Jaja Na grzankach
Saturday, November 3rd, 2007Baked Eggs on Toast (Jaja na Grzankach - Polish)
6 slices white bread Butter 3 tablespoons freshly-grated Parmesan cheese 1 tablespoon chopped fresh chives 6 eggs Salt and freshly-ground pepper, to taste
Toast the bread and butter it on both sides. Place on a baking sheet and, using the tips of your fingers, make a small depression [...]