BLT SALAD

Half a head of iceberg lettuce, chunky pieces

2 medium sized plump tomatoes

4 or 5 slides of cooked bacon, crumbled

2 T. mayonnaise

1/2 t. mustard or horseradish (optional)

pepper

Chop up lettuce and tomatoes then toss together. Add mayonnaise (and optional mustard or horseradish) and mix into vegetables. Mix in crumbled bacon and season with pepper. Serve icy cold.

BLUE CHEESEBURGERS

1 lb. ground turkey (or ground beef)

1 small onion, chopped well

1 cup blue cheese, crumbled

hamburger rolls (or bread or without)

garlic salt and pepper

Mix ground turkey meat with chopped onion and season with garlic salt and pepper. Make as many (an even number) four thin patties. Place about 2 T. crumbled blue cheese in center of one patty. Make sure the cheese isn’t too close to the edges. Add the second layer patty on top of this one, and pinch the edges all around to keep the cheese inside. Grill on a stovetop grill or in a cast iron pan (with a little olive oil in the bottom). Cook to medium or medium well.

Let cheeseburger rest ten to fifteen minutes then place on bun.

(Ketchup is an optional condiment.  Beans and her mom Paulie prefer to eat them without!)

GRILLED CHEESE AND TOMATO

4 slices of rye or multigrain bread

3 medium plump tomatoes, thickly sliced

4 to 6 slices of American, Provolone or Swiss cheese

Butter (softened slightly)

Butter the outside of two slices of bread. Slice tomatoes and layer inside the unbuttered sides of the bread. Layer 2 to 3 slices of cheese on top of them. (Mixing different types is delicious, too.) Place buttered slices on outside, and lay into hot pan with a little metled butter in it. Flip over carefully. Grill on medium heat until golden brown on both sides.

Serve hot and gooey. (Goes great with a bowl of soup!)

KAPUSTA

1/4 cup shredded, thinly sliced cabbage

1 medium sweet onion

1 medium red onion

1 to 2 large Portobello mushrooms (gills removed)

1 32 oz. bag or jar of sauerkraut, well drained

1 t. sugar

1 t. white vinegar

1/4 t. thyme, minced if fresh

1/4 t. salt

pepper (to taste)

6 oz. butter

Melt 4 T. butter in a large sauté pan and add chopped mushrooms and onions. Cook until tender about 10 min. on medium heat. In a small pot, boil cabbage about ten minutes, drain and chop into chunks. In large bowl, combine cooked mushroom, onions, cabbage and add sauerkraut, sugar, vinegar, salt, thyme and pepper. Place into a 9 x 13 baking dish and putremaining pats of butter on top. Bake in 350 degree oven for 1 hour. Stir every 20 min.

Serve as a vegetable side dish with meat and potatoes. (Optional – add cooked bacon, ham or kielbasa.)

HOMEMADE POLISH PIEROGIES

Prepare the dough and fillings first to make the process easier.

Dough: 2 eggs, 1/4 cup water, 1 tsp. salt, 1/2 tsp. sugar, 2 cups of flour

Fillings: These can vary according to your personal tastes.

Mashed potato with either farmer’s cheese or whole milk ricotta cheese (or cheddar cheese)

Sauted chopped onion with sauerkraut

(dessert option) fresh blueberries with sugar and cinnamon

Mix eggs, water, salt and sugar then gradually blend in flour. Use a drinking glass or cutting circle (donut size), flour rim and use to cut circles from rolled out dough. Place a heaping teaspoon of filling in center. Fold over and lightly wet the inner edges then press together. Use a fork to crimp if desired. Fill a large pot with water and salt it before bringing to a boil. Add the pierogies a few at a time. When they float to the surface, wait another minute then remove to drain. Can be served with butter and sour cream OR add butter in a pan then saute to golden brown on each side before serving.

POLISH KAPUSNIAK SOUP

1 small head cabbage, chopped and shredded

2 large potatoes, peeled and diced

1 large sweet onion, chopped

3 stalks celery, chopped

4 carrots, peeled and chopped

1 pound sauerkraut, well drained (reserve juice)

8 oz. tomato sauce

2 cloves garlic, minced

4 slices of bacon, cut into pieces

4 quarts beef stock

butter

2 T. sugar

1 bay leaf

1 t. paprika (Hungarian type is best)

1 ring of Polish or turkey kielbasa, cut into diagonal 1 1/2 pieces

chopped fresh parsley for garnish

sour cream for garnish

Saute bacon pieces in one pat of butter. Add and sauté onion, celery and carrots in bacon. Add garlic and cook a short minute before adding tomato sauce then beef broth. Once well blended, add potato, sauerkraut, cabbage, bay leaf, paprika and sugar. After ten minutes on simmer, add chopped kielbasa. Continue cooking for an hour to two hours. The longer, the more flavor. Serve with parsley and sour cream as garnish. (Add a crusty bread when serving!)