The Tribune Democrat, Johnstown, PA

Home Lands

October 31, 2010

Polish Recipes

Golabki

(Pigs-in-blanket)

2 pounds ground beef

1 pound ground pork (or 1/2 veal if preferred)

1 cup rice

2 medium onions, chopped and sauteed

6 tablespoons butter or oleo

1 egg

Salt and pepper to taste

1 can tomato soup

1 can tomato sauce

1/2 cup water

Tomato juice, canned tomatoes also can be used

Core and scald cabbage in boiling water. Begin peeling leaves from cabbage as they become tender. Cut away rib and tear large leaves in half. Parboil rice (do not overcook).

Sauté onions in butter or oleo until tender. Add onions to cooked rice. Mix meat, rice, onions and eggs in bowl. Add salt and pepper. Place approximately 1 to 1 1/2 tablespoons of meat filling on cabbage leaf and fold, tucking in ends. Place rolls in greased roaster that has been lined with extra cabbage leaves. Combine tomato soup, sauce and water and pour over cabbage rolls. Top with cabbage leaves, cover and bake at 325 degrees for 2 to 2 1/2 hours.

(If you desire, you also can cook the rolls in sauerkraut, that has been rinsed. Layer it between the rolls.)

By Gob Kitchen Bakers

Paczki

(Polish Doughnuts)

1 1/2 cups milk

2 yeast cakes

1 teaspoon salt

1/2 cup sugar

3 egg yolks

Shortening for deep fryer

1 whole egg

1 teaspoon vanilla

1/2 teaspoon mace or nutmeg

1/2 cup butter

4 1/2 cups flour

1 cup thick plum jam

Scald milk and allow to cool to lukewarm. Break yeast into flavoring. Add flour and milk gradually, beating well. Let rise in warm place until double in bulk (about 2 1/2 hours). Punch down; knead and let rise again. Take a tablespoon of dough and place on palm of hand. Insert  jam in the center and bring the edges together and press well to seal. Put Paczki on a lightly floured surface with sealed side down and let rise in warm place until double in bulk (about 30 minutes).

Fry in deep hot fat about 3 minutes on each side (turn only once). They should have a dark color before turning to insure that they are thoroughly cooked. Drain on absorbent paper and sprinkle with powdered sugar or a mixture of granulated sugar and cinnamon.

By St. Casimir’s Church

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