Chicken with Dill Sauce (Kurczeta z Sosem Koperkowyn
— Poland)

1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 1/2 cups water
1 teaspoon salt
1/4 teaspoon white pepper
1 cup half-and-half
3 tablespoons all-purpose flour
1 tablespoon minced dill weed
1 teaspoon lemon juice

Heat chicken, water, salt and white pepper to boiling in
skillet; reduce heat.
Cover and simmer until thickest pieces of
chicken are done, 45 to 50 minutes.
Remove chicken; keep warm.

Shake half-and-half and flour in tightly covered jar.
Stir half
and half mixture, dill weed and lemon juice into pan juices.
Heat
to boiling, stirring constantly; boil and stir 1 minute.
Pour some
of the sauce over chicken; serve with remaining sauce and with
spätzle or cooked cauliflower, if desired.

Apple Baba (Yablochnaya Baba)

Posted by Joyce’S 9/1/2001 6:50 am

4 tart apples (such as Granny Smith), peeled,
cored, quartered and thinly sliced crosswise
2 1/4 cups granulated sugar
1 teaspoon cinnamon
4 large eggs
1 cup vegetable oil
1/2 cup fresh orange juice
2 teaspoons vanilla extract
4 cups unbleached all-purpose flour
1 teaspoon baking powder
Confectioners’ sugar for sprinkling

Preheat oven to 350 degrees F.
Grease a 10-inch tube pan.

Place the apples in a large bowl, sprinkle with 1/4 cup of the
sugar and the cinnamon and set aside.

In a large bowl, beat the eggs and the remaining 2 cups of sugar
with an electric mixture until pale yellow and thick.
Gradually
beat in the oil, orange juice and vanilla extract.

Sift together the flour and baking powder.
Gradually add it to
the egg mixture, stirring with a wooden spoon.
You will have the
consistency of thick honey.
Fold the apples into the batter, making
sure they are well distributed.
Pour the apple batter into the
prepared pan and smooth the top with a rubber spatula.
Bake until
the top is well browned and splitting, about 1 1/2 hours.

Invert the baba onto a rack and cool.
Sprinkle with
confectioners’ sugar just before serving.

Serves 8 to 10.

Rugelach

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) unsalted butter, chilled
8 ounces cream cheese, chilled
2 tablespoons granulated sugar
2 cups all-purpose flour
2 egg yolks
1 teaspoon vanilla extract

Filling
1/2 cup granulated sugar
1 tablespoon ground cinnamon
3/4 cup seedless raspberry preserves
3/4 cup dried currants
3/4 cup finely chopped walnuts

In a medium-size mixing bowl, combine the butter, cream cheese,
sugar, and flour.
Using a pastry blender or your fingertips,
combine well until the mixture resembles coarse meal.

In a separate bowl, combine the egg yolks and vanilla extract.
Add the yolks to the flour mixture and mix until smooth.
Form the
dough into three equal pieces.
Form each piece into a round ball
and on a clean work surface, with the palm of your hand, flatten
the balls slightly and wrap each individually in plastic wrap.
Refrigerate 5 or 6 hours or overnight.

Preheat the oven to 350 degrees F.
Line 2 baking sheets with
parchment paper.

In a small bowl, combine the sugar and cinnamon and set
aside.

On a floured board or pastry cloth, roll one piece of the
chilled dough into a 12-inch circle about 1/4 inch thick.
Brush
with 1/4 cup raspberry preserves.
Sprinkle with one third each of
the cinnamon sugar, currants, and walnuts.
With a long sharp knife,
cut the circle into 16 wedges.
Starting at the wide end, roll up
each wedge jellyroll style.
Place each piece, seam-side down, on
the prepared baking sheets, leaving about 1 inch between each
piece.
Repeat with the remaining dough and filling ingredients.

Bake for 18 to 22 minutes, or until lightly browned.
Let cool
completely on a wire rack.

Makes 48 cookies.

Rugelach

Posted by liz April 28, 2001

Until CookinMom can be persuaded to post hers, here’s one with a
chocolate chip filling.
These are very good.

Pastry
1 cup unsalted butter, softened
6 ounces cream cheese, softened
2 3/4 cups unbleached white flour
1/4 teaspoon salt

Raisin filling
1/2 cup granulated sugar
2/3 cup finely chopped raisins
1/2 cup finely chopped walnuts
2 teaspoons cinnamon

Chocolate Chip filling
3/4 cup semi-sweet miniature chocolate pieces
3/4 cup finely chopped walnuts
1/2 cup granulated sugar
1 tablespoon unsweetened powdered cocoa
1/2 teaspoon cinnamon

Glaze
1 egg yolk, beaten
1/4 cup water
1/4 cup granulated sugar

For the pastry, in a large mixing bowl, cream the butter and
cream cheese until light and fluffy.
Add the flour and the salt and
knead the dough lightly until well mixed.
Wrap the dough in waxed
paper or plastic and chill for at least 2 hours.

Meanwhile, prepare the filling of your choice by combining all
the ingredients.
Set aside.

When the dough has chilled for a couple of hours and you’re
ready to bake the rugelach, divide the dough into 9 equal pieces.
Work with one piece at a time and keep the rest refrigerated.
Roll
each piece of dough into an 8-inch circle.
Sprinkle the dough all
over with about one-ninth of the filling.
Gently press the filling
into the pastry.
Cut the circle into 8 pie-shaped wedges.
Starting
at the base of each wedge, roll to the point to form little
horn-shaped pastries.
Place each rugelach, point side down, on an
unoiled baking sheet.
Continue with the rest of the dough.
When you
have almost finished forming all the rugelach, preheat the oven to
375 degrees F.

Combine the egg yolk with the water.
Brush the tops with the
beaten egg yolk mixture and sprinkle with sugar.
Bake for 15
minutes or until golden brown.

NOTE: This is a very soft dough.
For easier handling, roll the
dough out on a piece of waxed paper.

Polish Chrusciki

Posted by bettyboop50

This was a treat my mother would always have around the house.
The house would always smell great when she was making these
delicious, crispy treats.

About 2 to 3 dozen depending on the size you cut

3 egg yolks
1 whole egg
1/2 teaspoon salt
1/4 cup confectioners’ sugar
1 tablespoon rum
1 teaspoon vanilla extract
1 cup flour
Vegetable oil for frying (heated to 375 degrees F)

In a mixer bowl, beat egg yolks, egg and salt until very stiff,
approximately 10 minutes.
Beat in confectioners’ sugar, rum and
vanilla extract.

Add the flour all at once and beat well until incorporated.

Turn dough out onto a floured board or surface.
Knead until
surface of the dough is blistered in appearance, about 7
minutes.

Divide the dough in half.
Roll out each piece of dough very
thin.
Cut each rectangle into 2-inch wide strips, then cut the
strips into 4-inch lengths with a sharp knife.
Make a 1-inch slit
in the center of each strip and take one end and very gently pull
it through the slit twisting slightly.
Place on baking sheet until
ready to fry.

In a large soup or Dutch pot, heat oil to 375°F and
drop the strips in frying about a 1/2 minute on each side or until
a pale golden color is achieved.
Remove with a slotted spoon and
place on paper towels to drain excess oil.

Place in a large bowl and sprinkle with confectioners’
sugar.

Now sit back with a freshly brewed pot of coffee or tea and
enjoy these delicious little treats.
I bet you can’t eat just
one!

Meat on a Stick (Patychky)

Posted by Olga 1/8/2002 6:47 pm

Source: Back Roads and Country Cooking

Very good, I made this for Ukrainian Christmas.
I used pork
tenderloin only.
After you marinate for three hours and have
skewered the meat put them in plastic bag and let the sticks make
holes in the bag and put sticks upright in a casserole so that the
meat marinate drains into the casserole through the holes overnight
in the refrigerator.
This will not make them soggy when you coat
them.
When you coat them pat them into a nice roll.

Old-country meat dishes may seem like a lot of work, but the
results make the work worthwhile.

3 pounds veal
3 pounds lean pork
6 cloves garlic
1/2 cup water
1/4 cup medium dry sherry
1/4 cup wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

2 cups breadcrumbs
1/2 teaspoon curry powder
Salt
Pepper
2 eggs plus 1 teaspoon oil and mix well

Oil (peanut pil for frying is best at 350 degrees)
2 medium onions, chopped
1 tablespoon butter, softened

Cut veal and pork into 1-inch cubes and place cubes in a large
bowl.
Chop garlic.
In a small bowl, mix garlic water, sherry, wine
vinegar, salt, and pepper.
Pour over meat cubes and stir.
Marinate
meat cubes for at least 3 hours, or overnight, to allow flavors to
blend.

Leaving about 2 inches at the bottom of each skewer, arrange
pork and veal cubes alternately on wooden skewers.
Squeeze cubes
together.
Continue to add meat until all the meat is used.
You
should fill 12 skewers.

In a shallow bowl, combine breadcrumbs, curry powder, salt, and
pepper.
In a second shallow bowl, beat eggs.
Dip skewered meat
cubes in breadcrumbs.
Coat with egg, then dip in crumbs again and
pat into a roll.

In a large skillet, heat about 1 inch of cooking oil.
Fry
skewers of meat cubes, a few at a time, until meat is lightly
browned, turning to brown all sides.
Combine onions and butter and
spread in a large shallow baking dish.
Place meat sticks on onions
and bake in 275 degree F oven for about 1 hour, or until meat is no
longer pink.

Serves 12.