Making food at home, Can be fun for you and your friends. Have your own home made food party. Have contests with friends over who makes the best tasting sauce.
And when you say i made that, you have something to be proud of. Try our links to cheap beer making kits for making home made beer.
Don't be afraid to try your own additives to change the taste of the food.
HOW TO MAKE Polish Kielbasa Sausage Recipe
Makes about 4 pounds of Polish kielbasa sausage
Prep Time: 30 minutes
Cook Time: 1 hour
Ingredients:
14 feet hog casings, rinsed three times
4 pounds boneless, well-marbled pork shoulder, cut according to your grinder's directions
1/2 cup cold water
2 cloves garlic, crushed in press
4 teaspoons salt
1 teaspoon black pepper
1 teaspoon marjoram
Preparation:
After rinsing hog casings, store in refrigerator until ready to use.
In a small bowl, mix water, garlic, salt, pepper and marjoram and set aside.
Cold meat grinds more easily, so keep the meat refrigerated until ready to grind. Coarsely grind the meat in a hand-cranked or electric grinder. Place meat in large bowl.
Combine water-spice mixture with meat until thoroughly incorporated. To make sure the seasonings are just right, fry a small patty and taste. Some people like to refrigerate the meat mixture, covered, overnight before stuffing to flavor, but that's not necessary.
Remove casings from refrigerator and knot one end. Lightly coat the stuffing funnel with cooking spray. Slip the other end of the casing over the mouth of the funnel. Continue to push remainder of casing up onto funnel until you have reached the knot.
Begin to force the meat into the casing with one hand while using the other hand to control the thickness of the sausage as it is extruded.
Remember, the sausage will shrink when it cooks, so you want a nice plump sausage. But be careful you don't overstuff or the casing will burst.
Keep extruding until the casing is used up. Tie a knot in that end. You can either leave the sausage in a large coil or twist it at 6-inch intervals to make links.
Store refrigerated and covered up to two days until ready to cook. Before cooking, prick sausage along the length of the link to allow air bubbles to escape. Otherwise they will explode in the cooking water.
Place sausage in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered for 1 hour (45 minutes if you also brown in the oven).
Some people like to brown their cooked sausage in a 350-degree oven for about 20 minutes, turning frequently.
Remove to a serving platter and enjoy with homemade horseradish known as "chrzan." When the horseradish is flavored with beets, it's called "cwikla."
Don't throw away the cooking liquid. Save it to make a soup known as white "barszcz."
Freeze uncooked or cooked sausage for up to 6 months.
HOW TO MAKE Crispy Wafer Cookies Recipe - Polish Wafle
Makes 24 Polish Wafer Cookies - Wafle
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
6 large eggs, separated
1 cup confectioners' sugar
4 ounces (1 stick) butter that has been clarified (see below)
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
Preparation:
Cream egg yolks with confectioner's sugar until light. Stir in clarified butter and vanilla. Add flour and beat vigorously until thick but pourable. If too thick, dilute with a little half-and-half.
Just before baking, whip egg whites and fold into batter. Place wafer iron over gas or electric burner on medium heat, brush with butter and spoon in just enough batter to cover the surface. Close lid and cook 1 1/2 minutes. Flip and cook another 1 1/2 minutes. Remove to a platter to cool. Repeat with remaining batter.
When wafers are completely cool, spread one plain side of a wafer with filling of choice and top with another wafer, plain side down, to make a sandwich cookie. They can be dusted with confectioners' sugar just before serving.
Another way to use the wafers is to build a torte of 6 to 8 wafer layers. Pour melted chocolate over the top, if desired, and when set, cut into small rectangles.
These cookies are very fragile, so handle them carefully. Store tightly covered.
OLD FASHIONED POTATO PANCAKE
Peel 4 or 5 potatoes, cut up and put in blender and grate. Or to do things the old fashioned way, grate with a hand grater.
Add 1 egg, salt and pepper to taste and enough flour to thicken to a good pancake batter consistency. Add chopped onion and/or a dash of onion powder, if desired.
Cook on a well buttered heavy skillet, turning over once. Remove to drain on paper towels.
Good for breakfast or as a side dish with dinner. Top with butter, applesauce or sour cream.
How to Make Haluski (Cabbage and Noodles)
Here's How:
Take one egg and beat it well.
Stir in 2 cups of flour and a pinch of salt.
Gradually add 1 teaspoon of milk, continuing to stir as you go, until you have a stiff dough.
Roll out thin (1/8" thick) on a floured board.
Cut dough into 1" by 2" strips.
Drop the strips, one at a time, into a pot of boiling water and cook for 3 minutes.
Drain, rinse and let dry.
While the noodles are drying, saute 1 medium chopped onion in a tablespoon of butter.
Chop a head of cabbage into thin strips, add to the onion, and cook until tender.
Add the noodles to the cabbage and stew for about 30 minutes.
Serve hot and enjoy!
Tips:
If you don't have the time or patience to make your own noodles, you can substitute prepackaged wide noodles, such as egg noodles.
Some people like to stir in cottage cheese right before serving.
HOW TO MAKE PIGEONS-Polish Stuffed Cabbage Recipe - Golabki
Makes about 18 Polish Cabbage Rolls
Prep Time: 30 minutes
Cook Time: 1 hour
Ingredients:
1 whole head cabbage, about 4 pounds
1 large onion, chopped
2 tablespoons butter
1 pound ground beef
1/2 pound ground pork
1 1/2 cups cooked rice
1 teaspoon finely chopped garlic
1 teaspoon salt
1/4 teaspoon black pepper
1 cup beef stock
Sour cream for garnish (optional)
Preparation:
Heat oven to 350 degrees.
Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18 leaves.
When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
Chop the remaining cabbage and place it in the bottom of a casserole dish or Dutch oven.
Saute the chopped onion in butter in a large frying pan until tender, and let it cool.
Mix cooled onions with beef, pork, rice, garlic, salt and black pepper until well combined. Don't overmix or the meat will become tough.
Place about a 1/2-cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.
Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper. Pour beef stock over rolls, cover and place in oven. Bake for 1 hour or until cabbage is tender and meat is cooked.
Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls.
Cabbage rolls freeze well before or after cooking, and can be made in a Crock-Pot (see your manufacturer's instructions).
Note: Since they can be eaten hot or at room temperature, mini cabbage rolls make great appetizers. Just spear them with a frilled toothpick and you're good to go!
How to make cooked eggnog,
What You'll Need ,
The ingredients listed make approximately 12 servings. Feel free to double or halve the recipe as needed. These ingredients can be used to make both cooked and uncooked (traditional) eggnog.
6 eggs
If you buy pasteurized eggs, you don't need to worry about salmonella—the pasteurization will have killed the bacteria. If not, the USDA recommends using a cooked eggnog recipe for safety.
3 cups milk
Note: The higher the fat content, the creamier (and more caloric) your eggnog will be. Most recipes say to use whole milk, but if you have health or diet concerns, your eggnog will still be delicious with 1%!
1 cup milk, half and half or light cream
Note: Again, choose the dairy product that works best for you. Cream or half and half will be richer, but also much more caloric.
Alcohol—only if desired. If you do not add alcohol, you may wish to have extra milk on hand to thin your eggnog.
Standards include dark rum, brandy, bourbon, or cognac. You may also choose to experiment with something like kahlua or Irish cream.
For this recipe we'll use 1/2 cup dark rum, with 1/4 cup brandy.
1/2 teaspoon vanilla extract (if not using alcohol)
1/2 - 3/4 cup sugar (according to taste)
1/4 teaspoon salt
1/2 cup heavy cream (optional)
Note: Folding whipped cream into cooked eggnog gives it a thicker consistency. If you prefer not to, don't worry—it'll still taste great. In addition, for traditional eggnog, the whipped cream is can also be used an optional garnish. You may want to sweeten this whipped cream with one teaspoon of sugar.
1 teaspoon nutmeg (optional garnish)
1 teaspoon cinnamon (optional garnish)
HOW TO MAKE CHERRIES IN THE SNOW
Set the cream cheese out of the fridge to soften.
Step 2
Remove the angel food cakes from the wrapping and slice each cake into eight equal pieces.
Step 3
In a mixing bowl, combine the softened cream cheese, powdered sugar and spices. Mix well with handheld mixer, or by hand with wooden spoon, until the mixture is smooth and the spices are blended. Set it aside.
Step 4
Spread half of Cool Whip in the bottom of a 9"x13" baking dish. Arrange 8 slices (1 loaf) cake on top, pressing down lightly. Spread the cream cheese mixture on top of the cake slices.
Step 5
Arrange the remaining cake slices on top of the cream cheese mixture and cover it with the remaining Cool Whip.
Step 6
Spoon the cherry pie filling over all. Refrigerate it at least two hours before serving. When you are ready to serve the dessert, slice it into 10 to 12 pieces and garnish each with 1 to 2 fresh cherries.
How to make sweet potato pie
SERVES 12 , 2 pies
Ingredients
CRUST
2 (9 inch) frozen pie crusts
FILLING
1 (29 ounce) can sweet potatoes in light syrup (Princella)
1 (14 ounce) can sweetened condensed milk (Borden)
1 (8 ounce) can crushed pineapple (Dole)
2 eggs
2 1/2 teaspoons pumpkin pie spice (or 1 1/4 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon nutmeg and 1/4 teaspoon cloves)
FRESH WHIPPED CREAM TOPPING
1 pint heavy whipping cream
1/3 cup powdered sugar
1 teaspoon pure vanilla extract
1 pinch salt
QUICK AND EASY TOPPING
Cool Whip
GARNISH
ground cinnamon, sprinkled
Directions
1
PREHEAT oven to 375 degrees F.
2
ADD sweet potatoes (including syrup) to a food processor with remaining FILLING ingredients.
3
PROCESS the FILLING mixture until smooth.
4
POUR mixture into two 9-inch frozen pie shells.
5
BAKE 55-65 minutes (centers will still move slightly).
6
PLACE pies on wire racks to cool.
7
WHIP heavy whipping cream into a medium bowl with electric beater until it thickens; add remaining TOPPING ingredients gradually and continue whipping until peaks form.
8
SPREAD whipped cream TOPPING over cooled pies.
9
DUST each pie with ground cinnamon if desired as a GARNISH for either TOPPING.
10
SLICE, serve and enjoy!
Sweet Potato Fries With BBQ Mayo
Ingredients
2 lbs sweet potatoes, cut into skinny fries (or 2-inch long wedges)
1 cup good quality mayonnaise, divided
1/4 cup barbecue sauce (your favorite)
Directions
1
Preheat oven to 425*F.
2
Spray cookie sheets(or baking pans) with nonstick cooking spray(you may line with foil for quicker cleanup if you wish). Set aside.
3
Mix potatos with 1/2 cup mayonnaise in a large bowl, toss to coat. Arrange in a single layer on cookie sheets.
4
Bake 20 minutes. Rotate pans and bake an additional 15 minutes or until potatoes are golden.
5
Combine remaining 1/2 cup mayonnaise with 1/4 cup barbeque sauce in a small bowl.
6
Serve with fries. Enjoy!
HOW TO MAKE FAGGOTS OR SAVOURY DUCKS
1 lb. pig's liver
2 medium onions
4 oz. fat pork
Pinch of thyme
Generous 1/2 teaspoon powdered sage
Pinch of basil
Salt and pepper
Pinch grated nutmeg
1 egg
Breadcrumbs
Pig's caul
Slice the liver, onions and pork thinly. Put in a saucepan with the thyme, sage, basil, salt, pepper and nutmeg and barely cover with water.
Simmer for 1/2 hour, then strain off the liquid and save for the gravy.
Mince the contents of the stewpan finely.
Add the beaten egg and sufficient breadcrumbs to make into a fairly firm mixture and mix thoroughly.
Form into balls and enclose each one in a piece of caul.
Place in baking tin, and add a little gravy.
Bake at 400 until nicely browned.
Serve with a good thickened gravy.
If preferred, the mixture can be pressed into a well greased baking tin and marked into squares. Cover with caul and cut into squares after cooking.
6 servings.
HOW TO MAKE PEROGIES
Sour cream in the dough is a favorite secret of many Pittsburgh pierogi makers.
Prep Time: 45 minutes
Cook Time: 15 minutes
Ingredients:
2 cups flour, plus extra for kneading and rolling dough
1/2 teaspoon salt
1 large egg
1/2 cup sour cream, plus extra to serve with the pierogi
1/4 cup butter, softened and cut into small pieces
butter and onions for sauteing
ingredients for filling of your choice (potato & cheese filling recipe below)
Preparation:
Pierogi Dough
To prepare the pierogi dough, mix together the flour and salt. Beat the egg, then add all at once to the flour mixture. Add the 1/2 cup sour cream and the softened butter pieces and work until the dough loses most of its stickiness (about 5-7 minutes). You can use a food processor with a dough hook for this, but be careful not to overbeat. Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight; the dough can be kept in the refrigerator for up to 2 days. Each batch of dough makes about 12-15 pierogies, depending on size.
Prepare the Pierogies
Roll the pierogi dough on a floured board or countertop until 1/8" thick. Cut circles of dough (2" for small pierogies and 3-3 1/2" for large pierogies) with a cookie cutter or drinking glass. Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle. Press the edges together with the tines of a fork.
Boil the perogies a few at a time in a large pot of water. They are done when they float to the top (about 8-10 minutes). Rinse in cool water and let dry.
Saute chopped onions in butter in a large pan until onions are soft. Then add pierogies and pan fry until lightly crispy. Serve with a side of sour cream for a true Pittsburgh pierogi meal.
Homemade Pierogi Tips:
If you are having a hard time getting the edges to stick together, you may have too much flour in the dough. Add a little water to help get a good seal.
If you don't want to cook all of the pierogies right away, you can refrigerate them (uncooked) for several days or freeze them for up to several months.
You can fill pierogies with pretty much anything you want, though potato and cheese is the most common (recipe below). Sweet pierogies are often filled with a prune mixture.
Potato, Cheese & Onion Filling: Peel and boil 5 large potatoes until soft. Red potatoes are especially good for this. While the potatoes are boiling, finely chop 1 large onion and saute in butter until soft and translucent. Mash the potatoes with the sauted onions and 4-8oz of grated cheddar cheese (depending on how cheesy you want your pierogies), adding salt and pepper to taste. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire. Let the potato mixture cool and then form into 1" balls.
How to make hot and sweet pizza sauce
This recipe will teach you how to make Hot and Sweet Pizza. It is a quick and easy recipe to make. Hot and Sweet Pizza is a wonderful blend of pineapple, bacon and chilies then topped with cheese makes this pizza recipe just sensational. My husband really likes the Hot and Sweet Pizza as he really enjoys a bit of hot chili in his food.
Hot and Sweet Pizza Ingredients
8oz can pizza sauce
2 Tbs seeded jalapeno chilies
3/4 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
6oz size Canadian bacon slices quartered
8oz can pineapple pieces in juice well drained
10oz size round prebaked thin crust Italian pizza shell
Hot and Sweet Pizza Method
Heat oven to 400 degrees. Place pizza shell on large ungreased baking sheet. Spread pizza sauce evenly over shell and top with all remaining ingredients. Bake the Hot and Sweet Pizza for 10 minutes or until cheese is melted and ingredients are heated through. To serve cut into wedges.
How to make soupies
SOUPIE
12 1/2 0z. Salt
2 1/2 Oz. crushed red pepper
1 1/4 Oz. Paprika
25 lb. ground fresh ham (not smoked)
Casings--beef middles only
Butchers twine
Mix ingredients & make 10" links...Tie ends firmly with butcher twine...Hang in cold (45 degrees is about ideal) dry place for one week..After a week, place links between a press (we use boards and clamps) and begin to press at a rate of about 1/8"-1/4" per day until a thickness of 3/4" is achieved (usually takes about a week to complete--do not attempt to press entirely all at once or the casings may pop & split.)....Hang the soupies in the cold room for 4 weeks and then hang them in 5 gallon buckets of vegetable oil...Keep the buckets in a cool place like a cellar after that....They will be ready to eat by October.
Many soupie purists will do things like pick all of the fat from the ground meat, poke pin holes wherever air pockets develop during the stuffing process.....The absolute best way to begin making soupies is to actually be there when someone is doing it...There are many variations to the above process, but the fellow who gave me the above info has won several local contests and we all love it when he brings us sample to work..One of his main secrets seems to be his use of red pepper, as most people use cayenne pepper for their own product.Here's another variation:
SALAMI SOUPIE
22 tbs. salt
9 tbs. confectioners sugar
5 tbs. black pepper corns
2 1/2 tbs. ground white pepper
2 1/2 tbs. garlic powder
1 cup of Italian wine
5 teaspoons praque powder
25 lb. fresh lean ham
casings--beef middles
Butchers twine
Mix as above, but hang the links for 48 hours at ROOM TEMPERATURE, then hang in cold room for 1 week, then follow the steps in the above recipe for pressing, etc....As you can see, the batches are large because making soupies is a tedious process, a lot of work, and something that must be done at this time of year....When the soupies are all cured, we will take one or two & slice them into paper thin slices and just savor them..Let the rest hang in the buckets of oil until ready to eat them.Some of the best soupies are two-three years old...Hope some of you get a chance to try them out!....
How to make Italian American Spaghetti Sauce
Ingredients ?
2 large can diced tomatoes
1 large can whole tomatoes
2 large can tomato sauce
1 large can crushed tomatoes
1 can tomato paste
4-5 fresh tomatoes
2 heads garlic, peeled and chopped
2-3 large onions
2-3 green peppers
1 large celery bunch
4 lbs lean hamburger
fresh mushrooms
virgin olive oil
1/4 tsp. each of basil, oregano
pinch each of cayenne, red pepper flakes, white pepper, celery seed, rosemary, thyme, garlic powder, ground sage, turmeric
Mrs. Dash seasoning (optional)
Diced tomatoes may be substituted for whole canned tomatoes if desired. If you prefer, use 4-5 diced fresh tomatoes.
Directions ?
Cut up into small pieces - onion, pepper, celery, break apart garlic and press each with spoon then peel.
Combine all including spices in large skillet, add olive oil.
Simmer until all are tender. Strain if necessary.
Place into large sauce pot on low heat. Add diced, crushed, sauce, and whole tomatoes.
Brown hamburger, make some meatballs if you like and brown as well. Drain meat and add to sauce pot.
Turn up heat and simmer just below boil one hour.
Turn heat down to low.
Let heat for several hours, house will smell great!
If you made meatballs wait until one half hour before serving to add to mixture, also add mushrooms at this time.
Note: Add desired seasonings, as little or as much as you like. If this is the first time you're making spaghetti sauce, go lightly on the seasoning, since less can be better when you haven't yet developed a taste for herbs. One trick is to add a small amount of seasonings at the start, and another few pinches near the end of cooking in order to develop several "layers" of flavor. This sauce can be improved if you substitute fresh basil and oregano leaves when they can be found in season. Taste sauce and add small amounts of red wine, wine vinegar, or balsamic vinegar if too tart and the sauce needs a bit of sweetening.
How to make Italian American Cheeseburgers
Ingredients ?
Italian American Cheeseburgers
1-1/2 pounds lean ground beef
1 cup crumbled Gorgonzola cheese (4 ounces)
1/3 cup snipped dried oil-pack tomatoes
1 tablespoon snipped fresh thyme
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
6 sourdough rolls, split and toasted
Sliced red onions
Sliced tomatoes
Directions ?
Combine beef, 3/4 cup of the Gorgonzola cheese, all but 1 tablespoon of the snipped dried tomatoes, the thyme, garlic, salt, and pepper in a large mixing bowl.
Shape mixture into 6 patties 3/4 inch thick.
Place burger patties on the lightly oiled rack of an uncovered grill directly over medium heat.
Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 turning burgers once halfway through grilling.
Remove burgers from grill.
Top with remaining Gorgonzola and snipped dried tomatoes.
Serve on toasted sourdough rolls with sliced red onions and tomatoes.
How to make Pickled Eggs
You will need the following:
Eggs
1 can sliced red beets
Vinegar
Water
Hard boil eggs. Peel shells. You will want to Place eggs in a large glass jar with a screw on lid . Empty a small can of sliced red beets with juice into a saucepan. Add water and vinegar. Some people like to add sugar. Heat until warm you don’t want it boiling. Pour into jar over eggs. screw the lid on jar and place in refrigerator for about 24 hours. Eggs will turn a shade of reddish purple. enjoy!
Babka - Potato and egg casserole
Buy the following:
5 Large red skin potatoes
3 eggs
2 large onions (diced up)
4 slices of bacon
2 large tablespoons of Crisco (solid, not liquid)
1 cup milk
Salt & Pepper to taste
Cut the bacon into small slivers. use a large skillet, add in the bacon and the diced onions and sauté until the onions are translucent. Add two large heaping tablespoons of Crisco. While the onions are sautéing, in a large mixing bowl add the milk and the eggs and blend together. Then grate the potatoes in that mixture. When all the potatoes are grated, add the contents of the skillet (fat, cholesterol and all) to the contents of the bowl, stirring all the time.
When all ingredients are mixed pour into a casserole dish or pan about 2-1/2 to 3 inches high. Bake in a 375 degree oven for half an hour and then reduce the heat to 350 and bake for an additional hour or until solid in the middle.
How to make Bean Soup -
1 pound Navy beans
1 1/2 pounds butt end of ham
8 cups cold water
2 cups celery, diced
1/2 cup onion, chopped
1/2 cup potatoes, diced
1 1-pound can tomatoes, drained
2 teaspoons minced parsley
Salt and pepper to taste
Soak beans overnight in enough water to cover. Drain off the water. Add fresh water and cook until beans are tender. Cover ham with cold water, cover and cook until tender, about 2 1/2 hours. Skim fat from broth and add the drained beans, celery, onion, and potatoes. Cook until vegetables are tender, about 20 minutes. Add the tomatoes and parsley and simmer about 10 minutes. Season with salt and pepper.
Bleenies - also known as-Fried potato pancakes
You’ll need to buy:
8 medium potatoes
1 medium onion, grated
1 egg
Salt & pepper
4 level tbsp. flour
a bleenie is a potato pancake. Few people make them at home since they can create a huge greasy mess in your kitchen . That's why they are popular at block parties and church bazaars ,Peel and grate potatoes. Mix potatoes and all other ingredients together. Flatten like pancakes. Fry. Add salt to taste after cooking. Some people put vinegar on before eating, others smear on some grape or strawberry jelly. Warning: When cooking, be very careful with the grease.
Boilo
Boilo is traditionally made during the Christmas and New Year's holiday. Boilo recipe #1: Crock pot style
2 oranges (med-large size)
2 lemons
1 small box raisins (about 1 1/2 ounces)
8 oz honey
12 oz whiskey (or more, to taste). Use Four Roses, or Seagrams 7, or something similar. At least 80 proof (40% alcohol).
1/2 to 1 teaspoon each of any or all of these spices: Cinnamon, Nutmeg, Cloves, Caraway seed, Anise seed
Make this in a crock pot. It's easier than cooking on the stove and much less likely to overcook or scorch. For the quantities shown here, a small (1.5 quart) crock pot will do.
Peel the oranges and lemons. Cut up the fruit and squeeze them into the crock pot. A garlic press works, or you can use some kind of juicer or fruit squeezer if you have one. Put the remaining fruit pulp into the crock pot as well.
Add the raisins, honey, and spices. Stir.
NOTE: do not add whiskey yet!
Start the crock pot and let the mixture cook for about 2-4 hours. Stir occasionally. It's done when the fruit pulp gets "cooked-down".
Strain into a pitcher. Mash down the fruit in the strainer to get all the liquid. NOW add the whiskey to the pitcher and stir. If you cook the whiskey, even for a short time, the alcohol will start to evaporate (and who wants that to happen??). Taste, and add more whiskey to your liking.
Serve hot in shot glasses, espresso cups, or coffee mugs. After the first round, each individual serving can be heated in the microwave.
This recipe makes about 12 ounces of "virgin" boilo. Add 12 ounces of whiskey to this and you get 24 ounces of coal region nectar, enough for 12-18 servings.
How to make Hot Bologna
1 ring bologna
1 tbsp. crushed red pepper
1/4 tsp. cayenne pepper
1/4 tsp. salt
1 1/2 cups white vinegar
3/4 cup water
Cut ring of bologna in pieces, about 2 inches long. Place in a glass jar. Add crushed red pepper, cayenne pepper, and salt. Mix white vinegar and water. Pour over bologna. Shake well, place lid on jar and refrigerate. Should be ready in a day or two.
How to make Halushki - A quickie noodle dish
1 head cabbage
1 package wide noodles
Onions to taste
Butter
Salt and pepper
Variation 1: Cook wide noodles and drain. Cut up cabbage, onions, add butter and water. Cook until cabbage is done, making sure no water remains (5 to 7 minutes). Pour cabbage over noodles and mix well. Add salt and pepper.
Variation 2: Cut the cabbage up any way you like, do the same with the onion. Heat a large pan (I use medium-high heat on an electric range). When the pan is hot, add bacon grease (If you ever make bacon, always save the grease! It keeps a long time in the fridge.) or the 'grease' of your choice. When the grease is hot, add cabbage and onions and saute for a few minutes. Turn down the heat (medium) and cover the pan. Let this cook until the cabbage is soft. If you want the cabbage browned more, remove the lid and turn up the heat again. Add grease as you need it. Add the cooked noodles and serve.
The amount of ingredients you use depends on how much halushki you want to make. Experiment!
How to make City Chicken (which really isn’t chicken at all)
1/2 lb. pork
1/2 lb. veal
1 egg, beaten
Bread crumbs
milk
Heat oven to 350 degrees. Cut pork and veal into 1" cubes. Thread on bamboo or wooden skewers, alternating chunks of pork and veal. Dip the skewers in the egg, then the bread crumbs, to coat. Saute until browned.
Put skewers in a baking pan, and add milk. Cover in foil, and bake about 1 hour.