I copied this recipe from an old Better Homes and Gardens Cook Book back in the early '60s. I've tried numerous other versions over the years but always fall back on this one -- it is the best!!!
Very easy to make and little washing up
"This classic recipe has proved itself time and time again. Strips of chuck roast simmered with green onions and mushrooms, then flavored with mustard and a good white wine. Serve over steamed rice or noodles."
Simple and very rich! These deliciously soft and creamy potatoes are worth the splurge on any special occasion. This dish is full of cream, and there's no acceptable substitute. For a gratin to make your guests say, "Wow!, I have to have more," and make you think, "Oh no, I hope they don't eat the whole thing--I want some for breakfast," you need real cream, and lots of it. Originally from my paternal (Polish) grandma, this version of potato gratin contains no cheese which, she said, "would compete with the delicate flavor of the leeks."
Polish honey cake is another dessert of my childhood. The cake is light and has a mellow honey flavor without being too sweet. It's easy to make, delicious to eat, and I highly recommend it. Traditionally, the recipe calls for buckwheat honey which adds a distinctive touch to this classic Polish cake. It's a unique honey, very dark and very strong...and it takes a bit of getting used to if you haven't had before. However, for those less adventurous, a flavorful dark wildflower honey may be substituted for an equally delicious result, albeit not authentic.
A compromise between the recipe of my childhood and the gourmet recipes of today, with no mushrooms!
Some may say the result isn't really that great to look at...maybe so, the buckwheat flour does make it rather brown. But looks can be deceiving. Buckwheat crepes have a delicious nutty flavor which perfectly complements the rich apple filling that has been spiced with cardamon and vinegar and sweetened with molassess, rum, cider and cream. Cover all that with a creamy mascarpone based topping, sprinkle on some broiled cinnamon pecans and what you get is nothing short of astounding! What you get is my gramdmother's Apple Crepes which are what I consider to be the perfect dessert. They're not too sweet and have loads of apple flavor. And, despite the long list of ingredients that make for the masterful blend of flavors...these crepes are actually very easy to make.
This is a delicious brisket recipe, with the beef turning meltingly tender--and accompanied by a rich and savoury sauce made of the beef drippings and onions. There is something very comforting about a slowly braised cut of beef. The long cooking time fills your home with delicious scents and provides the ideal setting for tougher cuts of meat to become tender and succulent. This time-honored recipe has to be more than 50 years old, for that's when a paternal (Polish) aunt shared it with my mother. Enjoy!!!
A creamy chilled version of classic tomato soup. Uniquely delicious, this soup combines the subtle sweet flavor of roasted tomatoes with the slightly sweet flavors of sauteed onion and carrot, along with the mellow licorice flovor of sauteed fennel. The addition of buttermilk, with it's "tang", balances the sweetness of the vegetables, creating one heck of a flavorsome soup. A delicious choice for summer dining. It's ideal before a heavier main course or served for lunch with warm crusty bread and a Sauvignon Blanc wine.. To serve as an equally great hot soup, simply replace the buttermilk with an equal amount of half-and-half.
Poles, along with most other Eastern Europeans, have traditional pastries for special holy days. Among the Easter delicacies are various fruit and nut bars. This scrumptious apple bar, made with almonds and cream cheese, never lasted long on my paternal grandmother's table. They are great any day of the year -- it doesn't have to be a holiday for you to enjoy them.