rubyredrose: (Default)
A recipe from my mother - the branch of the family that is not Polish. As usual, this is the vegetarian version, but the traditional version would have been with meat.

1 Head of Cabbage
1 Large Onion
12ish Small Red Potatoes
1/2 lb. Baby Carrots
1 lb. Frozen Small Baby Lima Beans
2 T Butter
1/2 to 1 t Carraway Seeds

(For a more traditional version, add Kielbosa - A Polish Smoked Sausage)

Start boiling the Lima Beans in a 1-2 quart sause pan, go ahead and add the Butter for flavor.

In a dutch oven (any large pot will do) boil the Potatoes, if you wish, add salt to the water so you need add less salt later. Add carrots 5 minutes later. You will need to watch the potatoes closely after the first 15 mintutes from starting. Check with a fork, a large potatoe should be easy to piece deeply, and slide of easily. Once they are done, drain in collender and put aside (do NOT rinse, you want them to continue cooking).

While the Potatoe and Carrots are cooking, it's time to start cutting up your Cabbage. Remove the outer leaves of your Cabbage, and with a large, sharp knife cut off the "stem." Halve, and then quarter the remaining head of Cabbage. Remove the tough, center stalk. Then, slice the Cabbage quarters into thirds vertially, then cut those in half horizontally. You want chunks of Cabbage approximately three inches long.

Add two cups of water and the Cabbage, cover and bring to a boil (letting it steam), stiring every 5 minutes so as to make sure all the Cabbage cooks. You will cook the Cabbage for 10-15 minutes, until tender crisp(aka: soft yet crunchy). Drain the Cabbage and set aside. In the final pot, add a little Oil, and your spices and cook at medium low heat for a few minutes (until it smells DELICIOUS). Add the rest of the now-cooked ingrediants, stir and taste, adding more Vinegar, Carraway Seeds, Texjoy Oil, or whatever spices it seems to need to taste. This is a very by the seat of your pants recipe - depending on the size of your cabbage, the age and size of the potatoes, etc, will effect your seasoning.

I like it with garlic bread. n__n
rubyredrose: (Default)

1 Chicken, diced and de-boned (substitue 1 lb Quorn)
1 can Rotel tomatoes (substitue salsa)
1 can cream of chicken soup (substitue cream of mushroom)
1 onion, diced
1 bell pepper, diced
1 package of corn tortillas (substitue wheat tortillas)
1 lb velveta cheese grated (substitue sharp cheddar)
dash of chilli powder

Brown onion and bell pepper, then add soup, rotel tomatoes, and chilli powder. Add half of cheese. Cook until well blended.

Break tortillas into bite sized pieces. In a casserole dish, layer the totillas pieces with other ingrediants. Sprinkle remaining cheese on top.

Cook 30 minutes at 350 degrees F, until cheese is melted.

Modified from a reciepe my father aquired before he met my mother...the copy I have transcripted this from is hand written, and older than I am. n_n


Mar. 7th, 2009 12:12 am
rubyredrose: (Default)
My great grandmother's quick and easy fruit cobbler

1 cup flour
1 cup sugar
2 teaspoon baking powder
1 cup milk
3 cups fruit
1 stick butter

Melt butter in pan. Combine all remaining ingredients except fruit, pour into pan. Add fruit evenly. Bake at 350 degrees F for 15-20 minutes, 20 minutes if fruit was frozen, until golden brown. Let sit for 5 minutes, devour.


rubyredrose: (Default)

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