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).

Polish Little Cakes - Kolaczki - Kathy Syontko Szemcsak

My Mom, Sophie, always made these Little Cakes around Christmas and Easter in our home on Johnstone Street.

• Makes about 7-9 dozen Fruit Filled Cookies
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

All times are Approximates - Kathy wanted the times in to show that it does not take long to make them.

Ingredients:

• 1 (16-ounce) cream cheese, softened
• 1 lb.  (4 sticks) butter, softened
• 4 1/2 cups all-purpose flour
• 2 (14-ounce) cans fillings of choice (poppy seed, apricot, prune, raspberry, etc.)
• Confectioners' sugar

 Directions:

Mix cream cheese and butter until light and fluffy. Add flour 1 cup at a time and mix well. Wrap dough in plastic and refrigerate for at least 1 hour. 

Heat oven to 350 degrees. Roll out dough 1/4-inch on a surface that has been dusted with equal parts confectioners' and granulated sugars, keeps the dough from sticking. Cut into 2-inch squares. Place 1/2 to 1 teaspoon filling on center of each square. Overlap opposite corners of dough to the center over filling. 

Bake for 15 minutes or when corners start to brown. Cool and dust with confectioners’ sugar. If not eating in a day or two, do not put confectioners' sugar on it, wrap or store in tight container. Freezing is acceptable also.

CHRUSCIKI- Angel Wings - Kathleen Syontko Szemcsak

• 5 Egg Yolks
• 1 Whole Egg
• 1 tbsp. Brandy, Rum or Vanilla Extract
• 2 Cups of Flour *
• * add more to make Firm Consistency to roll
• 6 Tbsp. Sugar
• 6 Tbsp. Sour Cream

Beat eggs, add Sugar and mix in rest of ingredients and mix well.

Roll out thin approx. 1/8 inch thick
and cut into diamond shapes. Make a split in the center, pulling one end through the split.
Fry in deep hot shortening. When nicely brown remove and drain on paper toweling or brown
paper bag. Sprinkle with powdered sugar when serving. 

Szemcsak's Stuffed Cabbage - Kathy Syontko Szemcsak Töltött-Káposzta, Gołąbki, Plnené Kapusta

This is a combine Recipe from 4 families;

Szemcsak (Hungarian), Kulbacki (Polish), Piorkowski (Polish) and Syontko (Slovak)

• 2 lb. Chopped Meat
• 1 lb. Ground Pork
• 1 medium onion – Chopped (fine) and Sautéed in butter.
• 2 cup of white rice (washed) Instant rice ok, but I didn’t say that!
• 1 can of sauerkraut ( no seeds)
• 4 strips of bacon
• 1 lg (16oz) can of  Tomato Sauce
• 1 lg (16oz) can of  Tomato Soup
• 1 lg head of cabbage

Spices:

• Hungarian Paprika
• Salt
• Black Pepper

Parboil head of cabbage.

Mix chopped meat, ground pork, chopped onion and rice in a large mixing bowl.

Note: Add above spices to taste!

Take one cabbage leaf at a time and cut of the HEAVY VEIN, fill the leaf with 2 TBSP of Meat.

Roll, folding in one side as you roll and tuck in the other side with finger.

Continue until all cabbage and /or meat is done.

In a Large Pot, line the bottom with left over cabbage and some sauerkraut(Prevents from burning rolls on bottom).

Place cabbage rolls on bottom, after a roll or two, put in some sauerkraut mixed among the cabbage rolls, halfway up, place 2 slices of bacon.

Continue until all the Cabbage Rolls and Sauerkraut is in the Pot.

Place remaining bacon on top!

Pour Tomato Sauce and Tomato Soup in Pot, add enough water until cover.

Cook for about an hour or two…..The way to check is to make sure the RICE is Cooked/Tender.

My way to check is take a food thermometer and reached a temperature of 160-170.

While cooking, taste sauce and add salt/pepper/paprika to TASTE….remember you added spices to Meat Mix!