Grilled polish kielbasa with tomatos.

INGREDIENTS:

1  polish kielbasa  cut into 3-4 inch links

1  medium    red onion sliced

4  small   tomatoes sliced

2   garlic cloves   sliced

4   bacon strips

2  slices of cheese

2  Tbsp. Vegeta can be found at Fresh Market

2   medium strips of heavy duty aluminum foil

pinch of thyme

DIRECTIONS:

1.  On one sheet of aluminum foil layer 2 strips of bacon, 1/4 onion sliced, 1/2 of kielbasa, 1 garlic clove sliced, 2 tomatoes sliced, 1 Tbsp. of vegeta, and 1 slice of cheese.

2.  Repeat for second serving with the rest of the ingredients to match.

3.  Fold aluminum foil around meat to form a packet making sure to seal all sides so the juice stay inside.

4.  Cook on the grill on medium heat for 25 minutes.

5.  Serve hot with a slice of bread.

SERVES: 2

PREP: 7 minutes

COOK: 20 minutes

Roasted Pork cubes with sauerkraut and potatoes

INGREDIENTS:

4 Tbsp.   garlic expressions

1 lb.   country style  pork ribs

1 large  red onion   sliced

4    garlic cloves minced

1 c.    water

2  bay  leaves

pinch of  caraway seeds

pinch of   paprika

pinch  of  pepper

pinch  of   Vegeta

DIRECTIONS:

1.  Cut meat into large cubes.

2.  Place in a medium size baking dish add, onion, garlic, caraway seeds, vegeta, salt, pepper, and water.

3.  Mix altogether then add bay leaves and bake on 450 F  for one hour.untill meat is lightly brown.

4.  Mix periodically add bit of water if needed.

5.  Serve hot with Grandma’s Sauerkraut, potatoes, or Bohemian dumplings.

 

SERVES: 4

PREP:  15 minutes

COOK:  1 hour

 

 

Pork or chicken Schnitzel

INGREDIENTS:

1c. Oil for frying

6    filets of chicken or pork

1 c.   flour

2 c   of breadcrumbs

2   eggs

1/4 c   of  beer

salt  to taste

pepper  to taste

1 clove of garlic mash

DIRECTIONS:

1.  Heat oil in a deep frying pan to at least 350 degrees F.

2.  Place meat on a flat surface and pound with a mallet until it is 1/4 inch thick.

3.  In a separate dishes place flour and breadcrumbs.

4.   In a third dish place eggs, beer, garlic and lightly beat.

5.  Lightly season meat and place on a plate.

6.  Roll meat in flour until coated you can pat lightly with hand.

7.  Use a fork to lift the meat then dip in egg mixture drain for a few seconds.

8.  Next, place meat in breadcrumbs and coat by lightly pressing the breadcrumbs onto the meat.

9.  After all meat has been prepared fry in oil until golden brown.

10.  Serve with a lemon slice on top.

side dish : potato salad, fries, fresh or steamed vegetables.

Russian Pork And Beets

 

INGREDIENTS:

 2-3 lbs.    pork loin

1/2 pint      pickled beet juice or 3 Tbsp. of vinegar with shredded beets

1 large    chopped onion

3   Tbsp.    breadcrumbs made from dried rye bread

lard or oil

salt 

peppercorns

 

DIRECTIONS:

1.  Cut meat into 2 inch lengths sprinkle with salt and brown in a pan of lard or oil.

2.  Remove from the pan and place in a saucepan of beet juice and just enough water to cover.

3.  Add chopped onions, salt, and peppercorns bring to a boil.

4.  Add the breadcrumbs and mix well bring to a boil again.

5.  The sauce should not be to thick if beets are used strain the sauce.

6.  Serve meat topped with the sauce and your choice of potatoes, bread or dumplings.