Faceromance

Paluski (Polish Potato Fingers)

Do these bring back memories.
Paluski! We always had them with
homemade kapusta and kielbasi.
I make these all of the time.
My
family loves them with a nice mushroom gravy.
They taste delicious
fried in some bacon fat with onions and crisp bacon.
I sometimes
cut them up into small pieces and add them to my homemade chicken
soup.
I have even gone so far as to fry them up and serve them with
sunnyside eggs, scrambled and poached.
Yummy, yummy!

4 cups flour, plus extra if needed
to make a pliable dough
4 cups mashed potatoes, cold
1 tablespoon salt
4 eggs

Cook potatoes and drain well.
Press through a ricer and place in
a large bowl.
Cool

Combine flour and salt in a large bowl.
Mixing well.
Make a well
in the center of flour and add eggs, one at a time, mixing well
until all the eggs are mixed well.

Add the riced potatoes and mix until all ingredients are blended
real well.
If necessary add some water to make the dough pliable if
too stiff, this will depend on how much flour you add.
(I have
found that 4 cups will make a very wet dough, so I add 1/4 cups of
flour at a time until the dough feels just right.
This is done by
feel.****do not make the dough too stiff****.

Roll out dough in portions at a time onto floured surface,
rolling out into a long log about 1-inch thick.

Cut logs into 3/4-inch pieces, rolling slightly to even out.

Drop into rolling salted boiling water and cook until paluski
float to the top, allowing them to simmer a few minutes.
Remove
with a slotted spoon and place in a large bowl.

Have some melted butter ready to drizzle over the paluski to
coat them.

You can sauté some onions in butter and toss in
with them.

Either way you doctor them up, they taste wonderful.

Piroghi with Potato and Cheese Filling

Posted by LladyRusty

Source: Chef Tina Burpee - Ethnic Food Coordinator for St.
Mark’s Orthodox Church in Bethesda, Maryland

It took me a long long time to finally find a recipe that makes
piroghi like those I remember from my childhood.
I make all 200 and
freeze what I’m not going to use.
These freeze very well.

Dough
10 pounds all-purpose flour
1 dozen whole eggs
2 pints sour cream
3 tablespoons salt
5 to 6 cups water

Mix all ingredients and knead on lightly floured surface until
smooth.
(Dough can be frozen at this point for later use.
Knead in
additional flour when thawed before using.)

Roll out dough about 1/8-inch thick.
Cut into 3-inch circles.
(Plastic champagne glasses work as well as cutters.)

Fill each circle of dough with a ball or heaping teaspoon of
potato filling.

Fold dough in half and pinch edges well to seal completely.

Cook in boiling water just until piroghi rise to the
surface.

Drain piroghi and sauté in melted butter and
chopped onions until golden.
Serve with sour cream.

(Piroghi can be frozen after boiling if desired.
To keep piroghi
from sticking together, remove them from boiling water and put them
into an ice bath to cool completely.
Drain the piroghi from the ice
bath, and dip into vegetable oil and drain.
Put the oiled piroghi
into zip log bags for easy freezing.
To cook, defrost and
sauté with butter and onions.)

Potato and Cheese Filling
10 pounds potatoes, peeled and cut into small pieces
2 large onions
2 pounds Cheddar cheese, shredded
Salt

Boil potatoes until soft.
Drain.

Add cheese to potatoes and cover for a few minutes to let the
cheese melt.

Chop onion very finely and add to potato and cheese.

Add salt to taste.

Using potato masher or electric mixer, whip potatoes until
smooth.

Cool potato filling completely before using.

Roll into small balls or scoop with spoon.

Makes about 200 piroghi.

Pirogyi

Posted by jerseyjan

Here are a couple variations of the dough:

#1 Dough
1 egg
2 tablespoons sour cream
1 cup milk
1 cup water
2 plus cups flour

#2 Dough
1 egg
1 cup water
2 tablespoons Crisco
1/2 teaspoon salt
2 1/2 cups flour

#3 Dough
1 cup flour
2 egg yolks
1/4 teaspoon salt
5 tablespoons water

Which ever you use, mix all ingredients to make a soft dough.
Knead well.
Roll out until thin.
Use a round donut cutter or glass
to cut out rounds.
Fill with potato, cabbage or cheese.
To hold
dough together once filled, use water around edges while crimping.
Drop in salted water , once they come to the top, cook about 5
minutes more.

Potato Filling
5 pound baking potatoes, peeled and boiled

Mash by hand.
Add cream cheese, melted butter, salt/pepper and
Cheddar to flavor.

Cabbage Filling
1 head cabbage, chopped fine

Add salt and let stand for 1 hour.
Squeeze out water from
cabbage and fry in butter until browned.
Add some sugar ( 1-2
teaspoons).
Don’t burn.

Cheese Filling
1/2 cup dry cottage cheese
1 egg yolk
1 teaspoon butter
Pinch of salt

Combine and mix.

Chocolate Marzipan Slices (Mandulás
Szalámi — Hungary)

2 (3 1/2 ounce) tubes almond paste
2 (1 ounce) squares semisweet chocolate, melted and cooled
1/4 cup chopped almonds
Confectioners’ sugar

Mix almond paste, chocolate and almonds thoroughly.
Knead on
surface sprinkled with 1 to 2 tablespoons confectioners’ sugar
until of uniform color and consistency.
Shape into 6-inch long
roll; roll in confectioners’ sugar.
Wrap in plastic wrap;
refrigerate at least 12 hours

Cut roll into 1/4-inch slices.

Makes about 2 dozen candies.

Prune Filling

1 pound pitted dry prunes, cooked
1 cup liquid from cooked prunes
1/2 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon cinnamon

Cover prunes with cold water; stir in sugar, and bring to a
boil.
Reduce heat and cook slowly, stirring constantly until smooth
and thick.
Remove from heat and add lemon juice, grated rind and
cinnamon.
Apricots may be used in place of prunes.

Makes enough filling for 3 dozen kolaches.

European Pastry Kolachky

1/2 pound butter
8 ounces cream cheese
1 tablespoon milk
1 tablespoon granulated sugar
1 egg yolk
1 1/2 cups sifted flour
1/2 teaspoon baking powder
1 (12 ounce) can prune filling*
Confectioners’ sugar

* You may substitute another fruit filling if you prefer.

Cream butter, cream cheese, milk and sugar.
Add beaten egg yolk.
Mix well.
Add sifted flour and baking powder.
Roll out to 1/8 to
1/4 inch thick.
Use a lot of flour as it is wet.
Cut into squares
or rounds.
Make a depression in the center and add 1 teaspoon of
filling to each square or round.
Bake in a preheated 400 degree F
oven for 10 to 12 minutes until slightly brown.
Cool on racks.
Sprinkle with confectioners’ sugar before serving.

Helen Beveridge’s Haluski Grange Stand Favorite

Posted by philocrates 6/5/01 3:26:51
pm

Source: Pierogie Place at the Grange Fair Centre Hall PA

This one is a stand favorite.
IF you can’t wait a whole year
here is the Haluski scaled down.

1/2 cup (1 stick) margarine
1 large onion, chopped
1 large head cabbage, chopped and steam until tender
1 pound egg noodles, cooked al la dente
Salt, pepper and garlic powder to taste

Serves 10 to 12.

Using pot large enough to accommodate all the ingredients, melt
the margarine and sauté the onion until tender.
Add
the cabbage and the noodles and stir to combine.
Heat thoroughly.
Season to taste.

Final Comments: Once a year only.
Customers love it because ”
It’s such a comfort food” Megan Schlow, New York free lance food
stylist.

Hungarian Bread Dumplings (Zsemlye Gomboc)

Posted by Olga 8/31/02 4:39:26 pm

Serves 6-8

3 hard dinner rolls
Butter
2 cups flour
2 eggs
1 teaspoon baking powder
Salt
Milk
3 to 4 quarts water

Cut the rolls into small dice and sauté in butter
until crisp but not browned.

Mix the flour, eggs, butter, baking powder, salt, and enough
milk to make a medium dough.
Blend together thoroughly.
Fold in the
sautéed, diced rolls.

Bring 3 to 4 quarts water to a boil and add 1 tablespoon salt.
Drop the dumplings into the boiling water a tablespoonful at a
time.
When they come to the surface, taste one.
If done, remove the
dumplings from the water with a slotted spoon.
Dot with melted
butter and place in a warm oven to heat through.
If you want them
crisp, turn the oven to 400 degrees F and let them brown slightly,
but do not let them dry out.

Hungarian Pork and Sauerkraut Sandwich (Peshene)

Posted by jerseyjan 8/6/20013:46 pm

4 slices of pork butt, as meaty as possible,
sliced thin, pounded if necessary
1 large can (27 ounces) sauerkraut, rinsed, squeezed dry
1 onion, diced
2 cloves garlic, chopped
Salt
Pepper
Hungarian sweet paprika
1/4 cup (1/2 stick) salted butter
8 slices of the best rye bread

Prepare the pork butt and add some seasoning to it.
Gently brown
the pork in the butter till done.
Don’t over
cook.
Set pork aside and add sauerkraut, onions, garlic and
seasonings to the pan.
Be generous with the paprika.
Fry the kraut
till browned.
Make up 4 sandwiches being generous with the
sauerkraut mixture.

*NOTE: I sometimes add 1-2 peeled raw potatoes (diced small) to
the frying kraut.

Hungarian Rakott Burgonya (Layer Potatoes)

Posted by Olga March 20 2002 at
15:38:38

1 cup commercial sour cream
1/2 cup heavy cream
1 1/2 teaspoons salt
6 cold cooked medium potatoes, thinly sliced
3 hard-cooked eggs, sliced
1 cup finely diced, fully cooked ham
1 cup fresh bread crumbs
2 tablespoons melted butter or margarine
1/4 teaspoon onion salt

About 45 minutes before serving: Start heating oven to 350
degrees F.

Into sour cream in small bowl, stir heavy cream and salt until
well blended.

In greased 1 1/2 quart casserole, arrange one third of potatoes;
top with egg slices, then one half of cream mixture.
Add another
one third of potatoes; sprinkle with ham; pour over remaining cream
mixture; then top with remaining potatoes.

Toss crumbs with butter and onion salt, and sprinkle evenly over
potatoes.

Bake 30 minutes or until bubbly.
Nice with tossed green salad
for luncheon.

Makes 6 to 8 servings.