Read e-book online Cooking the Polish Way: Revised and Expanded to Include New PDF

By Danuta Zamojska-Hutchins

Introduces the land, tradition, and delicacies of Poland and comprises recipes for soups, salads, major dishes, and facet dishes. comprises fabric on fit, low-fat, vegetarian cooking, and vacations and gala's.

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Extra info for Cooking the Polish Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

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Pour sauce over fish and bake 5 minutes longer. 7. Remove fish and extra stuffing to serving plate and serve hot. , not too long after din­ ner. And, since bedtime may not be too far off, especially for chil­ dren, this is a much lighter meal than dinner. It usually consists of bread and cheese, a light main course that might be either hot or cold, a side dish of marinated vegetables, and sometimes dessert. After supper, the family might sit around the table to enjoy some leisurely conversation or perhaps a game.

Pour remaining sauce over the top. 10. Cover casserole dish tightly. Place dish on the middle oven rack and bake for 30 minutes. *Make a delicious meatless version of this dish by replacing the beef and pork with an extra ¥ c. rice (uncooked) and ¥ lb. fresh mushrooms, diced and sautéed. Diced boiled potatoes also make a good substitution. 11. Uncover dish and bake 20 to 25 minutes more. 12. Serve from the casserole dish, spooning plenty of sauce over each helping. Preparation time: 1 to 1ø hours (plus 25 to 30 minutes for rice or barley) Cooking time: 55 to 65 minutes Makes about 20 cabbage rolls 55 Semi-Short Bread with Plums/ Placek Pótkruchy ze ´ Sliwkami Purple plums and a sprinkling of powdered sugar make this dessert a treat for the eyes and for the taste buds.

Place piero˙zki in boiling water a few at a time. ) Boil for 3 to 5 minutes, or until piero˙zki begin to float. 7. Serve hot, with sour cream if desired. Preparation time: 40 to 50 minutes Cooking time: 45 minutes to 1 hour Makes 12 to 18 piero˙zki 43 Rutabagas and Carrots/ Brukiew z Marchwi . Zasmazana Rutabagas make this a filling side dish, perfect for a chilly autumn evening. 1 large rutabaga* 6 to 8 medium carrots 4 c. water 1 tsp. salt 3 tbsp. butter or margarine, softened 2 tsp. all-purpose flour 1 tbsp.

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Cooking the Polish Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) by Danuta Zamojska-Hutchins


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