Ty Fedak's Rakott Krumpli- Hungarian (layered potatoes).

 From Ty Fedak

Haven't seen a new recipe in a while, so I'll this as one of my favorites:

Rakott Krumpli- Hungarian (layered potatoes).
Ingredients:
2 lbs middle-sized potatoes
6 eggs
1 link smoked, paprika-flavored kolbasz
16 oz sour cream
2 egg yolks
Butter or margarine
2-3 slices smoked bacon (optional)
Cheddar cheese
Recipe:
Put potatoes in a pot with enough water to cover well, add a tablespoon of salt, bring to a boil, cover and cook for 20 minutes on low heat, until soft.
Hard boil the eggs.
Drain the potatoes, peel while still warm and let them cool.
Peel the eggs and cut into circles.
Wash the kolbász in warm water (to make it easy to remove its skin) then cut into thin circles.
Combine the sour cream and the egg yolk.
Preheat oven to 350F
Smear butter inside a baking dish, put half of the potatoes in, sprinkle with salt, put the egg and kolbász on top, then spread half of the sour cream on top.
Add the rest of the potatoes and sour cream, spread the cheese and put the bacon on top.
Bake until sour cream and bacon are golden brown (35-40 minutes).
Serve with mixed pickled vegetables or fresh vegetables.

Marjie's stuffing/ sausage - Marjorie Jugan

Depending on how much your family likes stuffing determines how many bags of stuffing to use

• 2 bags Pepperidge farms herbed stuffing mix
• 1 pckg sausage - I use Bob Evans
• 1 egg
• 2stalks celery
• 1 large onion
• 1 stick butter
• chicken broth
• giblets from the turkey

Cook giblets in chicken broth and butter about 15 minutes
after giblets are cooked put giblets in food processor or blender add celery that has been cut into pieces and the onion that has been quartered
open the bags and put into a large bowl
add the sausage  tothe stuffing mix
then add the contents of the food processor
add the egg and mix together
add the broth from the giblet pot then mix that into the mixture
if not moist enough add more chicken broth or water
I spray a dish with pam then put excess stuffing left after stuffing the bird into it. I put the stuffing into  the oven after I cover it with aluminum foil for an hour

Spare Ribs & Sauerkraut - Dorothy Szemcsak - Submitted by Barbara (Szemcsak) Davis & Kathy (Syontko) Szemcsak

Dorothy's Famous Spare Ribs & Sauerkraut:

Grandma Szemcsak

This Recipe has been handed down from Barbara Szemcsak (grandmother) to Dorothy Szemcsak (Mother) to Barbara Davis (Daughter) and Kathy Szemcsak (Daughter in Law).

Dorothy always made this for her family when ever they got together. Mom is smiling right now!

• Ribs (country preferred)
• Paprika
• Barley
• Bay Leaf (1-2)
• Diced onions (1 large)
• Sauerkraut
• 2 can Tomato Sauce
• Flour
• Sour Cream
• Tomato Soup

Flour ribs, brown in oil, cover and simmer with paprika.
In a separate Pot: add a little oil, diced onion, sauté. 
Add well washed sauerkraut- simmer 10-15 mins.  
Add 2 cans of tomato sauce, 1 can of tomato soup, 1 cup barley (can add more if you really like barley) 2 bay leafs and lots of paprika.
Add ribs and sauce from pan used to brown and simmered ribs.  
Cook all till meat, sauerkraut and barley are tender (soft), 
add sour cream to taste.

Note: As far as the measurements are concern, like this one that was handed down, most was by watching and doing, than exact measurements. I will try to give you what we use;

4-6 country style Ribs
1- cup or a Hand Full Barley
1- lb. bag or 2 - cans of Sauerkraut
1- 8 oz. Sour Cream
1- large Onion
2- 8 oz. cans of Tomato Sauce
1- 8 oz. can of Tomato Soup

Also as far as Paprika, start with a tablespoon and add accordingly.  
For folks that don't know, Paprika is dry Red Pepper (not hot).

Palacsinta (Crepes) - Dorothy (Kulbacki) Szemcsak, submitted by Barbara (Szemcsak) Davis

Palacsinta (Crepes)

• 4 eggs beaten
• 2 cups milk
• 2 cups sifted flour
• 1 tsp. salt
• 2 tsp. sugar
• 1 1/2 tbsp. oil

Mix flour, salt and sugar.  Combine beaten eggs, milk and oil and add to flour mixture gradually making a thin smooth batter.


Add butter or oil to skillet getting it hot, add a small amount of batter making a THIN pancake.  Brown lightly both sides and remove.  Repeat till all batter is gone.  Spread filling on pancake, roll and put into a warm oven in buttered baking dish till heated.  Remove, sprinkle with powered sugar.


Fillings:  Any jams or preserves, prune and cheese fillings (see below) Cheese filling:

• 1/2 lb. cottage cheese
• 1 egg yolk
• 1/4 cup sugar
• 1/4 tsp. vanilla

Beat together.

EASTER CHEESE - Dorothy Szemcsak - Submited by Barbara Szemcsak Davis

EASTER CHEESE from Dorothy Szemcsak

Ingredients:

• 12-15 eggs beaten
• 1 qt. milk
• 1/2 cup sugar
• tsp. salt
• 1 tbsp. vanilla
•  raisins (optional)

Directions:
Put milk in pot med. flame till boiling, reduce heat, keep stirring so it doesn't burn- mix finely beaten eggs, sugar, vanilla and salt together when done add slowly to milk, continue stirring until mixture thicken (will usually become lumpy, you can add the optional raisins), pour mixture into a cheese cloth (careful will be hot). Wring cheese cloth until you have a ball with no more mixture coming out, place in frig overnight. Love this...

Kugel (Noodle Pudding) - Linda Grossman Beckman

Noodle Pudding (Kugel)

• 1 large bag of (medium) Pennsylvania Dutch Noodles (use a little more than 1/2 the bag.)
• 1 stick butter
• 1/2 to 3/4 cup of sugar
• 1-8 oz sour cream
• 1-8 oz whipped cottage cheese
• 1-8 oz crushed pineapple (include the juice)
• 4-5 large eggs
• Cinnamon

Preheat oven to 350 degrees. Melt butter (careful it doesn't burn), in a 13 x 9 inch pan. Cook noodles 2 minutes less than cooking directions call for. Drain noodles and place in large mixing bowl. Add butter (cooled), sugar, sour cream, cottage cheese, pineapple, and eggs. Mix well by hand and pour into pan. Sprinkle cinnamon on top. Bake 1 hour. ENJOY!

Fran's Steak Pizzaiola (Fran being Mom) - Dottie Cooper

Fran's Steak Pizzaiola (Fran being Mom)

• 2 packs of Chuck steak cut into bit size portions
• I large onion
• Oregano
• Parmesan Cheese
• Tomato Sauce (if you have some of your homemade left it's best.....if not you can use whatever your favorite is)

(Notice there are no real measurements here other than the steak!)

Heat olive oil in a dutch and quickly sear the meat in batches.
Remove all put one layer.
Start your layer on the bottom with meat. 
Slice onions over the meat.
Sprinkle with Parmesan Cheese and Oregano, add a few spoon fulls of sauce. 
Repeat the process till you use up all the meat. 
Depending on your pot size you might have two or three layers. 
Add water to the pot. 
Don't cover it like you would soup.Just about 3/4 of the way up.
Simmer on low to medium heat. The longer you simmer the better it is. 


This dish is actually best the next day when the flavors all meld together. Have some good crusty Italian break on hand for sopping up the sauce.


ALTERNATE: If desired, you can add thin potato slices to the layer process.

Parmesan Chicken - Camille King

My mom used to make this recipe all the time. It is very simple to make and so delicious. If you have a bigger family, just double or triple the recipe. If you don't like wine, you don't have to add it. I usually make one pan with wine and one without.

• 1 - 1 1/2 lbs Chicken breast cut into nugget size pieces 
• 1/2 cup Parmesan Cheese
• 1/2 cup Flour
• 1/4 tsp Pepper
• 1 tsp Oregano 
• 2 eggs
• 3-4 Tbs Margarine (can use olive oil or butter also)
• 1 cup White Wine

Mix Parmesan cheese, flour, pepper and oregano. 
Beat egg in a separate bowl.
Heat margarine in a frying pan, once the margarine is melted, dip chicken pieces in egg then dredge in the parmesan cheese and flour mixture until fully coated.
Saute the chicken until golden brown. Once the chicken is golden brown, lower the heat and add the wine to the pan.
It should bubble then reduce down to a syrup texture.

This can be served over mashed potatoes, rice or noodles. Enjoy.

UKRAINIAN POPPYSEED ROLL - Mrs. Olga Levytsky

This is an old Ukrainian Recipe from the 1960's found in a Ukrainian fund raising cookbook I found at a garage sale. I am giving honorable mention to the original posters of the recipes from the old book. The poster here of this recipe was,  Mrs. Olga Levytsky ...here it is around 50 years later...your recipe will live on Mrs. Levytsky and will be enjoyed. 

POPPYSEED ROLL  

• 1 cake yeast
• 1/3 c butter
• 1 tsp. salt
• 2 eggs, beaten
• 3 Tbsp. sugar
• 1/3 c. of milk scalded
•  1/2 tsp. vanilla
• 2 1/2 c. sifted flour Use more if you feel you need it

Poppysead Filling

Your Choice: 

Use 1 can of prepared poppysead filling or 3/4 c. poppysead ground and cooked with 1/2 c. milk, 4 Tbsp. sugar, 2 Tbsp. butter, and 1/2 tsp. of vanilla

Soften yeast in 1 Tbsp. of sugar. 

Add remaining sugar, salt and butter to scalded milk.  

Stir until well blended. 

Cool to lukewarm.  

Add yeast, eggs and vanilla then blend. 

Add flour to make soft dough. 

Turn onto lightly floured board and knead until smooth and elastiv. 

 Place in a lightly greased bowl, cover with a damp cloth and let rise until dough is double in bulk or size.  

Turn out on a lightly floured board and roll nto rectangle about 12 x 8 inches. Cut into 3 equal parts. Divide the filling into three portions.  Spead evenly over each part of the dough. Roll as for Jelly Roll, beginning at the widest side.Bake around 40 minutes in a 350 degree.  Remove from pan and while it is still warm brush the top with thin confectioners sugar frosting. 

FILLING

For un prepared poppysead filling, place poppyseads and milk in the pan.  Cook slowly until milk is absorbed. Add sugar, butter and vanilla. Blend well.  Cook mixture to consistency of jam. 

Ukrainian Potato Salad - Mrs.Sophia Teuber

This is an old Ukrarainian Recipe from 1966 in a Ukrainian (PA CHURCH) fund raising cook book  I found at a garage sale. I am giving honarable mention to the original posters of the recipe from the old book. The poster here of this recipe in the book was...Mrs. Sophia Teuber...here it is 44 yrs. later...your recipe will live on Mrs. Teuber. 



INGREDIENTS: 

• 3 C. diced cooked potatos
• 1/2 c. diced celery
• 1/2 c. diced cucumbers
• 3 hard boiled eggs, chopped
• 1/2 c. or more of sour cream dressing or mayo
• 3 Tbsp. of finely chopped green onions
• 1/2 c. sliced radishes
• salt to taste

The Finale: Mix all the vegetables and eggs very lightly with a fork or toss gently.  Season to taste w/salt. Add enough salad dressing to moisten these ingredients  sufficiently.  Heap the salad lightly into a bowl and decorate with riced cooked egg, radish rosettes, chopped parsley, or red or green pepper strips.

FYI: Riced means really shredded fine...

Cubed Steak with Yuca (Cassava) - Lee Chico

• 4 beef cubed steaks seasoned with Goya Adobo then marinate the steaks in a large bottle of Italian dressing a couple of hours. 
• Place on high heat till it starts to boil and quickly turn down to low and cover tightly.
• Simmer about an hour or till fork tender checking on liquid and turning once.

Serve with boiled Pierogies or boiled Yuca and pour the dresssing from the pan over the them.

I buy the frozen Yuca (Cassava) in a bag.

The Yuca will take about an hour, check for doneness by splittling a large piece to make sure it is cooked thru.

Fabada Asturiana (Bean stew) - Bill Parker Sr.

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 1 Onion, diced
• 1 Bell pepper, diced
• 4 cloves Garlic, minced
• 5 cloves Garlic, whole
• 8 ounces Jamon Serrano or Salt Pork, coarsely diced
• 8 ounces Chorizo sausage, coarsely diced
• 6 ounces Morcillia (Spanish sausage), coarsely diced (optional)
• 5 cups, Alubia Vasca (White Long Beans)
• 5 cups Chicken broth
• 1/4 teaspoon Smoked Paprika
• Salt to taste

Prep Time/ Cook Time

10 minutes preparation, 45 minutes on the stove top

Recipe Size

Serves 4-6

Basic Instructions

Add the oil to a large cast iron pot (but use what heavy pot you have), over medium heat, and saute the onion, pepper, and garlic and until just tender. To the onion mixture, add the ham and sausages. Cook for 3 minutes. In a bowl, mash 1 cup of the white beans and add to the pot. Next, add the remaining whole beans, chicken broth, and smoked paprika to the onion-sausage mixture. Simmer for 40 minutes. Add salt to taste. Serve and enjoy! 

Stove-Top Lasagna - Mary Polk

serves 4 (unless you really like lasagna like me)

A good recipe when you want lasagna, but don't have time for all the prep work and layering.....pretty simple, the only problem I ever had in making this is to have to add more tomatoes, so have some extra on hand just in case. and of course, if you want it cheesier add more cheese.

• 3 (14+1/2 ounce) cans whole peeled tomatoes( Don't use the crushed, tried it and it didn't come out as good)
• 1 tablespoon olive oil
• 1 med. onion, minced
• salt
• 3 med. garlic cloves, minced
• 1/8 teaspoon red pepper flakes (optional)
• 1/2 lb ground pork
• 1/2 lb 85% lean ground beef 
• (you can use 1 lb Meatloaf mix instead if packaged and available in your store)
• 10 curly-edged lasagna noodles, broken into 2-inch pieces(Do not use the no-boil kind)
• 2 ounces mozzarella cheese, shredded (1/2 cup)
• 1/2 ounce parmesan cheese, grated (1/4 cup)
• ground black pepper
• 1/4 cup ricotta cheese (whole-milk or part-skim)
• 3 tablespoons fresh basil leaves (if not on hand the dried spice will do)

1. Pulse the tomatoes with juice in a food processor until coarsely ground and no large pieces.
2. Heat the oil in a 12 inch non-stick skillet over medium heat until shimmering. Add onions and 1/2 teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the combined ground meats and cook, breaking apart the meat, until lightly browned and no longer pink, 3 to 5 minutes.
3. Scatter the pasta over the meat, then pour the processed tomatoes over the pasta. Cover, increase the heat to medium-high and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until pasta is tender, about 20 minutes.
4. Turn off the heat, stir in half the mozzarella and half the parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle the remaining mozzarella and parmesan. Cover and let stand till cheese melts. Sprinkle with basil leaves.

Variation
Lasagna with sausage and peppers
Follow the recipe, substituting 1 lb of italian sausage, removed from it's casing, for the ground meat. Add 1 red bell pepper, stemmed, seeded and chopped coarsely to the skillet with the onion.

Vegetarian Lasagna
Cook as above, just don't add meat and if you want, add in other vegetables of your choice when you add the onion.

Puerto Rican Style Beef Stew - Lee Chico

• 1 1/2 lbs stew beef cut into medium size cubes about an inch size each
• approx 2 tbsp vinegar
• 1/4 cup tomato sauce
• 2 leaves fresh culantro rinsed and ripped to pieces (culantro NOT Cilantro)
• 1/4 tsp cumin
• 1/2 tsp minced garlic (from a jar)
• 1/4 cup GOYA RECAITO
• 1 1/2 Knorr beef cubes
• 2-3 potatoes peeled and cubed (about half the quantity of the stew beef)
• 1/2 c tomato sauce ( can use jarred spaghetti sauce instead)

In a 5 qt pot brown the stew beef with the vinegar on low heat covered stirrring often, add tomato sauce, culantro, cumin garlic recaito Knorr beef cubes and sautee abt 2 mins. or till cubes break down, stir well and add potatoes sautee stirring constantly another minute or so or until it starts to get thick, add approx 30 oz of water and bring to a low boil let boil about a min, then put on low and cover. Let simmer at least 45 min stirring occasionally.

Variations: 

a can of chick peas with liquid and bring to low boil before adding the water Or diced carrots and peas.

Serve over white rice with a slice of avocado and or fried plantains.

NOTE: I do not measure so these are all approximate, taste test as you go along and adjust the recaito, cumin garlic to your taste. If you dont have fresh Culantro just add more recaito. Recao is culantro and goya recaito is a mixture of this with garlic onions peppers etc. Culantro is a long oval shaped leaf while cilantro resembles parsley. I always use the Goya Recaito but since I now have easy access to the fresh culantro leaves I like to add them in, ummmm you can smell it cooking.

Mom's Potato Salad - Dorothy A. Szemcsak

• 5 lbs. Potatoes
• 1 Large Onion Chopped Small
• 1 cup of Chopped Celery
• 1 cup of Mayonnaise 
• Small can of Evaporated milk
• 2 Tbsp. Vinegar
• 1 tsp. Sugar
• Salt & Pepper (to taste)

Boil Potatoes with skins, until you can stick a fork through the Potato, peel Potatoes while still warm.
Cut Potatoes in 1 or 2 inch cubes.  
Place in a large mixing bowl. 
Add Celery and Onions. 
Mix Vinegar,Sugar and Mayonnaise and mix with the Potatoes. 
Once mixed, add Evaporated Milk.( Very Important to add last).
Chill and Serve

Meatballs - Italian Style - Michael Fleyzor

Meatballs - Italian Style

• 1    lb Beef 
• 1/2 lb Pork 
• 1/2 lb Veal
• 1/2 Clove Garlic 
• 2 Cups Breadcrumbs                 or             Italian Bread
• 2 Eggs 
• 2 Cups Warm water                   or             Milk
• 1 Tbsp. Parsley 
• 1 Sauteed Diced Onion Small 
• 1/2 Cup Pecorano Parmesan Cheese  

Fry in Olive Oil, Cover Meatball 1/2 in Oil

She-Crab Soup - Michael Fleyzor

• 1/2 cup butter ( 2 softened)
• 4 carrots peeled and chopped
• 2 ribs celery  chopped
• 2 medium onions  chopped
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon saffron
• Salt
• Pepper
• 4 cups fish stock(Kitchen Basics Brand in a box –Wegman's)
• 2 cups half and half(Milk is ok to save on calories)
• 1/4 cup all-purpose  flour
• 1 pound blue lump crab meat
• 2 tablespoons cognac
• 1 teaspoon Worcestershire sauce
• Sliced fresh chives  to garnish 

Melt 2 tablespoons of the butter in a heavy saucepan

Add carrots, celery, onion, cayenne, saffron, salt and pepper

Cook until softened (15 minutes)

Pour in fish stock

Boil

Reduce heat

Simmer 10 minutes

Put in food processor and puree until smotth

Pour back into pot

Stir in half and half and bring to a boil

Reduce heat

Meanwhile knead together softened butter and flour to make a paste

Place this paste at the end of a whisk and whisk into the soup to thicken

Stir in remaining ingredients

Cook just to heat through

Garnish with chives