By Danuta Zamojska-Hutchins
Introduces the land, tradition, and food of Poland and contains recipes for soups, salads, major dishes, and facet dishes. comprises fabric on fit, low-fat, vegetarian cooking, and vacation trips and fairs.
Read Online or Download Cooking the Polish Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) PDF
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Additional info for Cooking the Polish Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
10. Serve stew hot in individual bowls along with bread, mashed potatoes, or rice. M. Anyone who feels a bit hungry before then might take the opportunity to enjoy a cup of tea and a snack. Many Poles like to take some time in the after noon to go to a teashop, where people gather for refreshment and lively conversation. Tea is served steaming hot in tall, thin glasses with sugar and a slice of lemon floating on top. Coffee is served in demitasse cups and sometimes topped with whipped cream. The best part of this snack, though, is eating one of the wonderful Polish pastries that are baked fresh daily.
1 16-oz. jar or can sauerkraut 1. Preheat oven to 325°F. ¥ c. (1 stick) butter or margarine 2. Place sauerkraut in colander to drain. Using your hands, squeeze out any remaining liquid. Chop sauerkraut into smaller pieces. 2 dried mushrooms, crushed (optional) ¥ tsp. salt 1 tsp. black pepper 1 tsp. marjoram 1 tsp. dried parsley flakes 1 tsp. basil ∏ tsp. cayenne pepper (optional) 2 tbsp. paprika 2 or 3 cloves garlic, minced 1 6-oz. can tomato paste 1 tbsp. sugar 6 to 8 pitted, dried prunes 1 small head cabbage 2 large green apples 2 carrots 34 3.
Grated Monterey Jack cheese* 4 tbsp. sour cream* 2 tsp. Dijon-style mustard ∏ tsp. pepper parsley or dill 1. Hard cook eggs by placing in a saucepan and covering with cold water. Place over medium heat until water boils, reduce heat, and simmer for 15 minutes. Drain water from saucepan and run cold water over eggs until they are cool. 2. Peel eggs. Cut in half lengthwise and remove but do not discard yolks. Cut off a small slice of the rounded part of each egg half so they will sit flat on a plate.