Polish Easter Sauce Sos Do Swieconego Food

POLISH EASTER SAUCE (SOS DO SWIECONEGO)

Steps:

• In a large bowl blend together sour cream and mayonnaise. Add the chopped hard boiled eggs and finely chopped vegetables.
• Stir in horseradish and season to your taste with the salt, confectioner's sugar and lemon juice or vinegar.
• Refrigerate until well chilled.

PACZKI (POONCH-KEY)

Steps:

• Dissolve the yeast in the lukewarm milk for 5 minutes.
• Sift the flour into the scalded milk gradually. Add the yeast mixture, stirring until smooth. Let rise for 1/2 hour.
• Beat the salt into the egg yolks; add to flour mixture, mix well.
• Add the sugar and rum. Mix well. Knead until the dough no longer sticks to the sides. Gradually knead in the butter.
• Place in a greased bowl, turn to coat and let rise until doubled.
• Punch down and let rise again. Cut the dough in half, set one half aside and roll out the second half about 1/4 inch thick.
• Using a 2-inch biscuit cutter cut as many rounds as possible.
• Place a dab of jam or filling on one round, cover jam with another round and seal edges. Place the filled paczki on greased sheets, allowing room between each for rising. Repeat the process until all the dough is used.
• Let the paczki rise for about 1 hour or until doubled.
• Pour the oil into deep fryer or deep pan (about 5 inches). Heat the oil until it is about 360 to 370 degrees.
• Deep fry the paczki in oil for about 3 minutes per side or until golden brown on both sides.
• Dust with powdered sugar.
• The yield might be a little off.

GOLABKI - POLISH STUFFED CABBAGE

Steps:

• Boil cabbage long enough that leaves separate without tearing.
• Select 10 to 12 of the largest leaves and trim off midribs so leaves become easy to roll.
• Soak bread in water and squeeze out.
• Combine with meat and mix thouroughly.
• Cook onion in butter until golden.
• Add with egg and salt and pepper to meat mixture.
• Divide into as many portions as there are cabbage leaves and spread evenly on leaves.
• Roll firmly, tucking edges so stuffing will not escape and secure with cotton thread, if desired.
• If there are not enough large leaves, use 2 small leaves.
• Slice some of the remaining cabbage and place in the bottom of a large pot.
• Arrange cabbage rolls tightly on top and add broth.
• Bring to a boil, cover and simmer over low heat for about 30 minutes.
• Arrange on hot platter, pour sauce over top and serve with hot boiled potatoes.
• Sauce: Make a roux with the flour and butter.
• Add tomato paste and broth from the stuffed cabbage and stir until smooth and bubbly.
• Add salt, pepper, sugar and paprika to taste and simmer for about 5 minutes.

POLISH STYLE CHEESECAKE OF MY CHILDHOOD

Steps:

• Preheat oven to 350ºF.
• Pan sizes: 9x13 or 11x17-inches, depending on how high you want the cake. (I use 2 disposable foil pans, one inside the other. To remove from the pan after baking, I loosen the sides then cut the pan and peel it away).
• OR you can line the foil pans with foil [;), and lift it out to cut.
• COOKIE DOUGH:
• Mix flour, baking powder, 1/2 cup sugar, and margarine.
• Work as for pie dough.
• Then add beaten eggs and milk.
• Pat in pan which has been greased on bottom and sides.
• Cover dough with pineapple.
• CHEESECAKE FILLING:.
• Cream the cheese with the sugar until very smooth.
• Add lemon juice, salt and potato starch.
• Add eggs yolks and beat slightly.
• Beat heavy cream until soft peaks form.
• Fold into the cheese mixture.
• Beat egg whites until soft peaks form and fold into cheese mixture.
• Pour cheese over pineapple.
• TO BAKE:.
• Bake for about one hour.
• Test with knife in center to see if done.