Breakfast Spaghetti - Camille Zaleski King

My mom used to make this for breakfast if we had left over spaghetti from the night before. Now I make it for my son, he loves it. It is so simple, it doesn't seem like a real recipe.

Breakfast Spaghetti

• 3 - 4 cups Spaghetti (any pasta will work spaghetti is best)
• 2Tbs butter or olive oil
• 2 eggs
• 1/2 cup Parmesan cheese
• salt and pepper to taste

Put butter/oil in a frying pan, add spaghetti. Let it cook until spaghetti starts to get a little crispy in some parts. 

While spaghetti is cooking fork wisk eggs in a bowl, then add to the frying pan with the spaghetti. 

Stir until the eggs are cooked. 

Take off the heat and add parmesan cheese and salt and pepper.

Enjoy.

Chicken Paprikas Hungarian Recipe ...by Noreen StephensonFamily

Noreen's Recipe would be more Red Sauce Color than Photo.

Chefette: Noreen Stephenson...

Noreen is originally from Perth Amboy and grew up on Front Street and graduated from PAHS. Noreen's Mother was 100 % Hungarian. The recipe is from her Hungarian Grandmother "Esther"...handed down to Noreen's Mother "Irene" and now handed down to Noreen. It is Bowl Licking good! A good "Hunky" dish for sure!

This Recipe is for a slow cooker which Noreen prefers to use. According to Noreen the chicken is so tender and so moist when it is done and the juices really stay in the Chicken. She cooks with a Waring 6.5 slow cooker and is delighted with the results. That she paid around $49.00 for.
 
Ingeredients:  

• A large pack of Bonelss Chicken Breasts nice and thick makes at least 5-6 big ones...no thin breasts...it is best to use boneless because this dish "stews" as it melts together and you can end up with a pile of little disgusting bones choking you or your family....UGH! 
• Your Choice of either regular, light or fat free sour cream. 5-6 Tablespoons any of these will do nicely. Noreen recently tried the Fat Free and was pleased with it and found it did not effect the flavor. 
• Two 28 oz cans of whole tomatoes...Hunts or your favorite brand (can have basile added to them) Please put them in a bowl first and cut through those Big whole tomatoes with a knife...break them down before they go into the slow cooker. 
• One 28 oz can of crushed tomatoes...
• Paprika...lots of it....it starts when browning the chicken breasts 
• 3 carrots cut up one inch or so in length (Carrots always add sweetness to a Recipe) 
• One Huge Spanish Onion...(Vidalia's Rock)....or a White Onion...NEVER use yellow onions...It has been proven that they have a negative ,horrible gastric effect for many people. 
• Pepper...HINT: Noreen prefers Pimenta Negra (sounds like a dance) ...the best large flake and milder pepper for cooking. Most Chefs or Chefettes use it..It can be found in Costco. Not to worry any pepper can be used. FYI: Those small pepper flakes can be deadly if you add too much...Pimenta Negra is forgiving... 
• Salt ...Noreen prefers Kosher course Salt for cooking. Any Salt can be used...season to taste at lease 3/4 tsp for the entire slow cooker dish...taste it... Shake and taste! 
• Parsley "Shake it up Baby"...and add to the slow cooker. Twist and Shout! Have on hand...corn starch or flour.....for the end result...Noreen prefers Corn Starch...

Ok we are moving along here...Now take the Chicken that is defrosted or fresh and DO NOT SLICE through those breasts...keep 'em large and rinse 'em off and get ready. Your Slow Cooker or Oven Pan is ready ...whatever...Ready....Set..Go! A Master piece in the making!!!! Calling all Hunkies!  
In a large Frying Pan with some oil added and heated and your chicken beasts all doused with Paprika...Nice and reddish and salt and pepper added add those breasts and brown 'em up ...turning over each side...

• then add that chopped garlic just for a minute or so...

after you see they are browning some.. ( I BRAKE FOR GARLIC...LOL) DO NOT BURN THAT GARLIC, Garlic is disgustingly bitter if you burn it. NOTICE: DO NOT COOK THROUGH!!!! Just Sear them ...let that garlic envelope them... add that chopped Onion for another couple of minutes, we are almost done......WHEWWWW!!!!!!! Moving right along.....  

OK it's time to have add it to that already heated pan or slow cooker.....dump it in there, let it rip.....all of it...dont forget those chopped carrots too...once situated...add the 2 cans of whole tomatoes (which you cut down smaller) and the whole can of crushed tomatoes (makes more juice we shall need)..Add at least a heaping tablespoon of the Hungarian nector of the Gods...'Paprika"...It calls for a lot of it...The juice you added should be covering that dish Now I set my slow cooker on 5 hrs and I leave for work..I work ...I shop ..I shop..and I am home....and it is just the way I like it...stewed down and so tender...the carrots, onions and the seasonings just melt into it. OK its 4.5 to 5 hrs later on the slow cooker...fork goes through it like butter...Take the sour cream and add a little of the dishes hot sauce in a cup and add at least 5-6 TBS of the sour cream and stir it like heck...Dump it into the cooked dish and stir and stir and stir and stir...Now I suggest you add a little corn starch or flour to thicken it...1 tsp ...maybe 2 or 3...keep stirring ...FYI...if adding flour do it with a cool 1/2 glass of water and mix till no lumps...you don't need to add lumps here...so be patient and smooth out this wonderful sauce.  
Noreen wishes you the best of luck here on making this wonderful Ethnic Dish and hopes you can understand it...She can always be reached by a mere post here on the "Food Group Site" for any questions...Mongia...well this is not Italian for sure! It's the sourcream that makes this dish!.

Red Velvet Cake II - Diane C Kosowicz

Red Velvet Cake

• 1/2 cup shortening
• 2 cups sugar
• 3 eggs
• 3 cups flour
• 2 tablespoons baking cocoa powder
• 1/2 teaspoon salt
• 1 1/4 cup Whole buttermilk
• 4 oz red food coloring
• 1 1/2 teaspoon baking soda
• 1 1/2 tablespoon white vinegar

Preheat oven to 350. Cream shortening and sugar together until fluffy. Beat in the eggs. Sift together the flour, cocoa powder and salt and add alternately with the buttermilk and red color to the creamed mixture. Dissolve the baking soda in the vinegar and fold in. (the baking soda will foam up. do not use mixer, FOLD in with spatula) You should bake in two 9 inch round pans, or preferably three 8 inch pans. Pans should be greased and floured. Bake at 350 for 30 minutes or until done. Done is when the top springs back. Cool on racks, then frost with Red Velvet Cake frosting.

Frosting....I do not measure this really so I'll try to come close.

• 1 stick unsalted butter
• 3 very well rounded tablespoons unbleached flour
• 1+ about 1/8 cup Whole milk
• 5 tablespoons shortening
• 2 cups sugar
• large pinch salt
• about a tablespoon vanilla

PLEASE NOTE: Whole Milk must be USED!

In a heavy sauce pan mix flour and milk until smooth. heat, stirring until the mixture thickens, set off stove. Cream butter, shortening, sugar and salt until light fluffy add vanilla. Combine the milk mixture and creamed mixture, starting a slow speed and working up to high whip speed. Continue whipping until very fluffy. Frost and fill the layers. Cake may be refrigerated, the frosting will become solid or the cake may be left in sealed cake protector for frosting to remain loose.

Cabbage Soup - Camille Zaleski King

Cabbage Soup - tastes just like stuffed cabbages

• 1 - Polish Sausage Ring
• 1 - Onion
• 1 - Small head of cabbage (grapefruit size)
• 1 - Can diced tomatoes
• 1 - can of sourkraut
• 1 - can of cream of tomato soup 
• 1 - can of diced tomatoes
• 1 - can tomato sauce
• 2 - bouillon cubes (chicken, beef or veggie)
• 1 - 2 tbs Olive oil
• salt & Pepper
• 1/2 tsp paprika
• 1 lb of ground beef
• 1/2 cup instant rice

Cut the sausage into "wheels" and cook in a frying pan. 

Once done set aside and drain on paper towel. 

Dice the onion and cook until translucent in 1 -2 Tbs olive oil. 

Add hamburger meat and cook until no longer pink. 

Chop the cabbage into postage stamp size pieces, add to onions. 

Rinse and drain sourkraut, add to onions and and cabbage. 

Then Add tomato soup, diced tomatoes and tomato sauce, sausage, paprika and bouillon cubes. Fill pot with water to cover all the ingredients and stir. 

You can add chicken stock instead of water, but then omit bouillon cubes. Salt and Pepper to taste.
Cook on medium to medium low heat until the cabbage is cooked all the way, then add instant rice and cook for 5 minutes more or until rice is soft.
Top with sour cream!

POLISH BIGOS (HUNTER'S STEW) - Bill Szemcsak

POLISH BIGOS (HUNTER'S STEW)

• 3 lg. cans sauerkraut
• 1 c. cooked barley
• 3 cans mushrooms
• 1 tbsp. dill weed
• 1 tbsp. caraway seed
• 1 tsp. Accent
• Salt and pepper to taste
• 3/4 lb. butter
• 1 c. chopped onion
• 2 lbs. cooked fresh Polish sausage

Pour boiling water over sauerkraut; squeeze out and put in roaster. Fry onion in butter until tender. Mix with sauerkraut; add remaining ingredients. Put in oven; cover and bake for 30 minutes at 300 degrees

Cherry Coconut Peanut Butter Cookies - Kim Spera Bamburak

Cherry Coconut Peanut Butter Cookies

• 2 1/2 cups of flour 
• 1 tsp baking powder 
• 1 tsp baking soda 
• 1/4 tsp salt 
• 1 cup (2 sticks) butter 
• 1 cup creamy or super chunk peanut butter 
• 1 cup sugar 
• 1 cup packed brown sugar 
• 2 eggs 
• 1 tsp vanilla extract 
• 6 1/2 ounces of flaked coconut 
• red or green candied cherries, halved 

In a small bowl, stir together flour, baking powder, baking soda and salt.
In large bowl with electric mixer at medium speed, beat butter and peanut butter until smooth. Beat in sugars until blended. Beat in eggs and vanilaa. Add flour mixture; beat until well blended.
If necessary, refrigerate dough for easier handling.
Preheat oven to 350F.
Shape dough into 1 inch balls.
Spread coconut on waxed paper; roll balls in coconut.
Place red or green cherry half in center of each cookie.
Bake for 15 minutes, or until lightly browned. Cool completely on wire racks.
Store in tightly covered container.

Thumbprint Treasures - Kim Spera Bamburak

Thumbprint Treasures

• 1/2 cup (1 Stick) butter or margarine 
• 1/2 cup packed light brown sugar 
• 1 egg 
• 1 1/2 cups flour 
• 1 egg white, slightly beaten 
• 1 cup finely chopped walnuts 
• 3/4 to 1 cup strawberry, black raspberry, cherry, apricot or peach preserves 

Grease cookie sheets in a large bowl with electric mixer at medium speed, cream butter and sugar until light and fluffy.
Beat in egg. Stir in flour and blend thoroughly. Wrap dough and refrigerate about 1 hour, to chill slightly.
Preheat oven to 350 degrees.
With floured hands, roll pieces of dough into 1 inche balls.
Dip balls into egg white, then roll in chopped nuts.
Place cookies 2 inches apart on prepared cookie sheets.
With your thumb make an indentation in center of each cookie.
Bake for 10 to 12 minutes or until lightly browned.
Cool on wire racks.. (If centers have risen during baking, press down again while cookies are hot.)
When cool, fill each center with about 1 level tablespoon preserves.