Alsatian Style Noodles With Polonaise Topping Food

HALUSKI (CABBAGE AND NOODLES)

Steps:

• In a large Dutch oven cook the bacon until almost crisp.
• To the same Dutch oven add 3 tbsp of the butter and melt. Add the onions and saute for 5 minutes until soft and translucent.
• Add the cabbage, salt and pepper, stir everything together and cook for 10 minutes covered, until the cabbage softens.
• Meanwhile, cook the noodles according to package instructions. Drain and set aside.
• Add the cooked noodles to the Dutch oven, remaining 3 tbsp of butter and stir. Cook for a couple more minutes, until everything is heated through.
• Taste for seasoning and adjust with salt and pepper as necessary. Serve warm with lots of freshly ground black pepper.

ALSATIAN STYLE NOODLES WITH POLONAISE TOPPING

Steps:

• Cook pasta according to package directions. Toss with 1 tablespoon butter and salt and pepper to taste.
• Quickly add remaining butter to a skillet heated over medium heat. Once melted add egg and bread crumbs. Cook and stir about 30 seconds. Add parsley; stir.
• Pour over noodles and serve.

POLISH STYLE LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook lasagna noodles according to package directions.
• Drain, pat dry and interleave in a damp towel to keep moist OR spray each noodle with cooking spray OR lightly apply some oil.
• In a separate large skillet over medium heat, combine the onions with the butter and saute for 5 minutes.
• Prepare the instant mashed potatoes according to package directions, but omit the milk.
• Stir in the cream cheese until well blended.
• Place 3 noodles in the bottom of a lightly greased 9x13-inch baking dish. Spread 1/2 the potato mixture over the noodles in the dish.
• Top this with 3 more noodles, followed by the other 1/2 of the potato mixture.
• Finish by topping with the remaining 3 noodles, then top those with sauteed onions.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until bubbly. Allow to cool for 5 minutes before cutting.

EASY POLISH NOODLES

Steps:

• Combine chicken broth, water, and chicken base in a 6-quart saucepan and bring to a boil. Add kluski noodles, reduce heat, and simmer until liquid is completely absorbed, 30 to 40 minutes.

POLONAISE TOPPING FOR ASPARAGUS

Steps:

• In a large skillet heat the butter over moderately high heat until the foam subsides and in it sauté the bread crumbs until they are golden brown. Stir in the egg, the parsley, and salt and pepper to taste and serve the topping over asparagus.