Pork Chops with Sauerkraut (Sertésborda Káposztával) - Ty Fedak

• 1 onion finely chopped
• 2 tablespoons fat
• 1 teaspoon paprika
• 1 lb sauerkraut
• 1/2 teaspoon salt
• 6 thin pork chops
• 1 cup sour cream
• 3/4 cup chopped dill pickle

Cook the onion in the fat until until golden. Add the paprika and sauerkraut and simmer while the chops are browning. Salt the chops and flatten with a mallet. Brown slowly on each side in their own fat. Place the sauerkraut and cook together for 1 hr. Five minutes before serving stir the sour cream into the sauerkraut. Serve the chops on topn of it, and garnish each one with the dill pickle. Bon appetite

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).

Pork and Sauerkraut (Szekely Gulyas)

From the Hungarian Cookbook by The Women's Guild of
the Hungarian Reformed Church in Perth Amboy  Copyright 1978

I can remember my mother (Polish ) making something like
this for my father. (Lithuanian)

She would just use the whole pork chop, but don't remember her mixing
in any sour cream.

1 lb. pork butts
3 T. shortening
1 t. salt
1/2 t. pepper
2 C. sauerkraut
1 C sour cream

Cut meat into 1 inch cubes. Brown meat in shortening, cover and
cook until meat is done.
Remove meat and drain all but 2 T shortening.  Heat sauerkraut in
the shortening, browning a little. Add meat and sour cream to sauerkraut.
Mix well and serve.

Quick and Easy Pierogi Casserole - Cieszyć! - Disfrutar! - Bill Szemcsak

We all love Pierogies, but know that it takes hours to prepared and minutes to eat them!

I'm going to give you a Recipe for Pierogi Casserole, you make it the way it is or play with it a little, but one thing I can promise, make it and you will think someone ran down to one of our Perth Amboy's many churches and the little Ole Ladies made them for you!

Enjoy ! élvez !cieszyć!  disfrutar! האַנאָע האָבן !

• 1 LB. (box)        Lasagna Noodles
• 5 LB                  Potatoes
• 1 LB.                 Grated Cheddar Cheese 
• 1 Large Can       Saurkraut Drained
• 1 LB                  Butter
•                           Salt
•                           Casserole Dish

                        Instant Potatoes*
                        pat of butter = about 1/4 inch slice**

Cook and Mash the Potatoes. Add about 1/2 cheese and 1/2 butter to the mash, salt to taste. *As an alternative you can use Instant Potatoes (but that didn't come from me)!

Boil the noodles until soft (not over cook please).

Once the Potatoes are mash and Noodles are cooked, you are ready to begin the casserole.

** Please Sauté your saurkaurt in butter, just  for a little while to take edge off (sour).

Layer the bottom with some saurkraut, place a pad of butter or two, of a casserole dish, then

place a layer of noodles in the dish add a couple of pats of butter, layer of mashed potatoes, then layer noodles, layer of saurkaurt, repeat layering as desired but stop with a noodle layer on top.! If any Butter is left finish it off on top.

Note:

Butter is important in the world of Pierogies, so use it like there's no tomorrow. Remember the old days when you went to pick the pierogies up at church, the first thing you smelled was "melted Butter".

Bake at 350 degrees for about an hour - again don't over cook!

Serve with Sour Cream and or Apple Sauce..

Of course if you use *Instant Potatoes, it is quick to prepared, I won't tell (*_-). 

Alternative Recipe with Onions.....

• 1 LB. (box)         Lasagna Noodles
• 5 LB                   Potatoes
• 1 LB.                  Grated Cheddar Cheese 
• 1 Large Can        Sauerkraut Drained
• 1 LB                   Butter
•                            Salt
• 4                         Medium sized onions (If Wanted) extra*

Cook and Mash the Potatoes. Add about 1/2 cheese and 1/2 butter to the mash. 

*As an alternative you can use Instant Potatoes (but that didn't come from me)!

Boil the noodles until soft (not over cook please).

*saute onions in some butter if you are going to use (I'm not crazy about the onion thing, wife is)

* Please Sauté your saurkaurt in butter, just for a little while to take edge off (sour).

Once the Potatoes are mash and *onions are sauteed, you are ready to begin the casserole.

In the Casserole Dish start with a layer of ONIONS, then place a layer of noodles in the dish add a couple of pats of butter, layer of mashed potatoes, then layer noodles, layer of saurkaurt, repeat layering as desired but stop with a noodle layer on top. Place a LAYER of ONIONS on the TOP and, if any Butter is left finish it off on top. 

Note:

Butter is important in the world of Pierogies, so use it like there's no tomorrow. Remember the old days when you went to pick the pierogies up at church, the first thing you smelled was "melted Butter".

Bake at 350 degrees for about an hour - again don't over cook!

Serve with Sour Cream and or Apple Sauce..

Of course if you use *Instant Potatoes, it is quick to prepared, I won't tell (*_-). 

Szemcsak’s Kielbasa & Sauerkraut - Kiełbasa dymu i Kapustą - Bill Szemcsak

• •  1 Large Ring             Kielbasa (Polish Sausage)                                        

                  Note: It is very important to get some good Homemade (butcher) Kielbasa.
• 16 oz.                           Sauerkraut (cans or package)                                      
• 2 Tbsp.                        Paprika                                                                              
• 2 Tbsp.                        Shortening (butter, margarine or crisco)                   
• Pinch                           Black Pepper    (to taste)                                                        
• Pinch                           Salt                     (to taste)                                                      
• Small Onion               Diced & Sauté (optional) 

Slice the Kielbasa on a angle about ¼ inch thick.
Place shortening on the bottom of a large frying (skillet) pan and place on low/medium heat.
Cook until lightly brown on both sides, do not overcook.
While cooking Kielbasa, drain sauerkraut, soak or wash in cold water.
After Kielbasa is done cooking, remove from stove and remove kielbasa from the pan, but leave liquid in pan.
Once Sauerkraut is wash or done soaking, Drain until it is somewhat dry. Place Sauerkraut in Pan, stir and sauté on low heat.
While the Sauerkraut is sautéing, add Paprika, Black Pepper and Salt.
Sauté until Sauerkraut is a reddish/light brown, do not overcook.
* Do not let Sauerkraut dry out, add a little water if needed,
while the Sauerkraut is almost done, add the Kielbasa and stir, cook until the Kielbasa is warm.


Note: If done properly, the Sauerkraut should have lost it tartest and not be overpowering.
  
One More Note: Remember to Sauté the Sauerkraut and not "fry".