Peter's lovely Violet, enjoying life in
International Recipe Exchange
Cookies known as angel wings)
2 tbls powder sugar
1/2 tsp salt
1 tbls rum, brandy, or vodka
3 egg yolks
12-4 tbls sour cream or sweet cream
1 tsp vanilla
1 cup plus 2 tbls flour
Powder sugar for dusting
Make a well in flour. Break eggs and egg yolks into well. With a knife,
swish around. Add sugar, salt, sour cream (or sweet cream). Cut with
knife and add "spirits." Add flour until good consistency.
Dough will be real soft.
Roll out dough to 1/8" inch thickness. Cut with knife in strips
approximately 2"-3" wide and 3"-4" long. Cut a slit
into each strip and bring one end through slit and pull. Deep fry in hot
oil (approx 350 degrees) until golden brown. Drain on paper towel and
sprinkle w/powder sugar. (Hint-put a few thick slices of potato into
grease to keep the oil from burning).
1/2 lb cooked and drained noodles,
2/3 cup sour cream,
2/3 cup cottage cheese,
2 tablespoons minced onion,
2 tablespoons salt,
1/2 teaspoon powdered mustard, and
1/4 teaspoon white ground pepper.
Place: Cooked and drained noodles in a buttered 1 quart
Mix: Sour cream, cottage cheese, minced onion, salt, powdered
mustard, and white ground pepper. Mix the above with the noodles
in the casserole dish.
Bake in a preheated 350 F. oven for 25 minutes. (The noodles on
top should begin to brown.) To be a bit more fancy, when the 25
minutes is over, pull the casserole out of the oven, smear it
with a bit of butter, and allow it to cook another 5 to 10
minutes. To be even more fancy, sprinkle some parmesan cheese on
top of the butter before putting the casserole back into the
- 10 cups cabbage; shredded
- 2 onions; finely chopped
- 1/2 teaspoon white pepper
- 6 cups water
- 1 1/2 lb beef chuck; cut into serving pieces
- 15 oz cans tomato sauce
- 8 red potatoes; small; peeled and diced
- 2 tablespoons sugar
- 2 garlic cloves; chopped fine or
- 1/4 teaspoon garlic powder
Place cabbage, onions, pepper and water in a large soup kettle;
cover, heat to boiling. Add beef and tomato sauce; cover and
heat to boiling. Lower heat; simmer for 1 hour. Add potatoes,
simmer 1 hour or until meat is tender. Add sugar and garlic;
stir thoroughly to mix well. Serve.
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