Cooking suggestions using Polana's Products

 

 


 

  • GROCHOWKA Z WEDZONKA- SPLIT PEA SOUP WITH SMOKED MEAT

    Served best with our Sausages

Rinse split peas and soak in cold water overnight. Cook in the same water, strain and rub though a sieve.
Cook soup vegetables and bacon in 7 c. salted water to make bouillon. Rub the cooked vegetables though a sieve.
Add sieved paste and vegetables to the bouillon. Fry finely chopped onion until light golden, add flour, add a few T. of cold water to make a smooth mixture and add it to the soup. Crush garlic with salt, mix marjoram, add to the soup and bring it to boil. Serve hot soup with diced bacon and sausage. You may also add butter fried white bread croutons.

INGREDIENTS:
3/4 lb. split peas
1/2 lb. soup vegetables(carrot, parsnip, celery root, leek)
1/4 lb. slab bacon
1 onion
1 T. butter
1 rounded T. flour
1-2 garlic cloves
marjoram
salt

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  • TOASTED HAM SANDWICHES - GRZANKI Z SZYNKA

Served best with our Polish Little Ham, Cold Cuts Sampler, Rye Bread, Polish Tea

Use two-day-old bread. Spread each slice on both sides with butter. Cut each one in half. Mix the ham with the cheese and sour cream.
Spread sandwiches on one side. Put into a hot 450 F. oven for 10 minutes. All kinds of leftover cold cuts may be used instead of ham.
Serve with tea or coffee. A tasty snack for an unexpected guest. Yields 16 sandwiches.

INGREDIENTS:
8 slices white bread
1/4 cup soft butter
1/2 lb. ham, finely chopped
1/4 cup grated cheese
4 tablespoons sour cream

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  • TOASTED SAUSAGE AND HORSERADISH SANDWICHES - GRZANKI Z KIELBASA I CHRZANEM

Served best with our Sausages and Horseradish

Use two-day-old bread. Spread each slice on both sides with butter. Cut each one in half. Mix the sausage with sour cream, spread the sandwiches.
Mix the horseradish with flour and sour cream. Spread over the sausage.
Put into a hot 450 F. oven for 10 minutes.
Yields 16 sandwiches.

INGREDIENTS:
8 slices white bread
1/4 cup soft butter
1/2 lb. sausage, skinned and chopped
1/4 cup prepared horseradish
1 teaspoon flour
4 tablespoons sour cream

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  • HAM PUDDING - BUDYN Z SZYNKI
Served best with our Polish Little Ham

Mix the ham and the potatoes well. Beat the butter with eggs yolks until creamy. Add to ham mixture, add salt and pepper.
Beat the egg whites until stiff. Fold half of eggs whites into the ham mixture, stir gently and fold in the rest of eggs whites.
Bake for 1 hour at 250 F. in a covered baking dish that has been well buttered and sprinkled wieh bread crumbs.
Serve with Polish Mustard or Polish Horseradish,

Serves 6

INGREDIENTS:
2 cups ground ham
2cups cooked and ground potatoes
2 tablespoons butter
4 eggs, separated
salt and pepper to taste
1 tablespoon bread crumbs
Mustard or Horseradish.

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  • DUTCH OVEN BRAISED HAM - SZYNKA DUSZONA W RONDLU

Served best with our Polish Little Ham

Dredge ham with the flour and lightyl brown in the drippings with onions.
Add the rest of the ingredients and simmer for 1 1/2 hours.

INGREDIENTS:
1 2-lb slice fresh ham
2 tablespoons flour
3 tablespoons bacon drippings or 3 tablesponns butter
1/4 cup broth or water
2 sliced onions
2 teaspoons caraway seeds

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  • OMELET WITH FRANKFURTERS- OMLET Z PAROWKAMI

    Served best with our Polish Veal Wieners


    Beat thw eggs in a mixer at medium speed adding flour and milk by spoonfuls. Add salt to taste. Heat the butter in a large skillet.
    Pour in the egg mixture, do not stir. When the eggs begin to set, carefully lift the edges of the omelet with a knife, and allow some of the runny egg to flow under. The omelet should be golden underneath and soft inside. Place the frankfurters mixed with sour cream in the middle of the omelet. Fold over both sides. Put a plate over the omelet and reverse quickly.
    Serves 3.

    INGREDIENTS:
    4 eggs
    4 tablespoons instatnt flour
    8 tablespoons milk
    salt
    2 tablespoons butter
    4 frankfurters, sliced
    2 tablespoons sour cream

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  • WHITE SAUSAGE BAKED - KIELBASA BIALA PIECZONA

Served best with our Fresh Polish Sausage

Place the sausage in a roasting pan. Pour over 1 cup water and the drippings. Bake in a moderate 350 F. oven for 1/2 hour.
Add the onions, prick tha sausage in a few places. Bake for another 1/2 hour. Cut the sausage into 4 pieces. Pour the onions over.
Serve with potatoes and cabbage.

Serves 4

INGREDIENTS:
1 1/2 lb. white sausages
1 cup water
2 tablespoon bacon drippings, melted
2 onions, sliced

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  • POLISH SAUSAGE WITH SAVOY CABBAGE - KIELBASA Z KAPUSTA WLOSKA


Served best with our Our Polish Sausages

Place the cabbage in a saucepan with a small amount of boiling water. Bring to a boil. Add caraway seeds, cook for a few minutes.
Cover and simmer for 15 minuters.
Fry the onions in half of the drippings till golden. Add the rest of the drippings and sausages, fry for a few more minutes. Add the sausages,
leaving drippings in the pan, to the cabbage, simmer for 10 more minutes.
Add the flour to the drippings. Fry for a few minutes. Dilute with some liquid from the cabbage; add to the cabbage. Bring to a boil.
Add salt, sugar and lemon juice. Serve with boiled potatoes.

Serve 3.

INGREDIENTS:
1 small head(2 pounds) savoy cabbage, coarsley sliced
1 teaspoon caraway seeds
1 large onion, sliced
2 tavlespoons bacon drippings
10 ounces Polish Sausage, sliced
2 1/2 tablespoons instant flour
salt to taste
1/2 teaspoon sugar
1 tablespoon leman juice

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  • SAUSAGE IN POLISH SAUCE - KIELBASA W POLSKIM SOSIE
Served best with our Our Polish Sausages

Simmer sausage and onion in combined water and beer for 20 minutes. Brown the butter and blend in flour,
then slowly add 1 cup of liquid strained from the meat. Stir until thorougly blenden. If sauce is too thick, add more liquid.
Add Maggi extract, vinegar and sugar to taste(brown sugar may be substituted). Slice the sausage, pour the sauce over it,
and serve with boiled potatoes.

Serves 4

INGREDIENTS:
1 Polish Sausage ring ( about 1 1/2 lbs.)
2 cups beer
2 cups water
2 onions, sliced
1 tbs. butter
1 tbs. flour
1/2 tsp. Maggi extract
2 tsp. vinegar
sugar to taste

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  • POLISH SAUSAGE SIMMERED IN WINE - POLSKA KIELBASA GRZANA W WINIE
Served best with our Our Polish Sausages

Simmer the sausage and onion in the wine over a low flame, covered, for 30 minutes.
Lift from the wine, and slice on the bias about 1 inch thick. Arrange on a warmed platter.

INGREDIENTS:
1 poung sausage
1 large onion, sliced
2 cups dry red wine(or enough to cover sausage)

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  • LEG OF LAMB WITH SOUR CREAM - COMBER BARANI ZE SMIETANA
Served best with our Premium Leg of Lamb

Cook the onionsin 3 cups boiling water with salt, bay leaves, and peppercorns for 5 minutes. Cool, add vinegar.
Pour over the meat, cover and refrigerate for 3 days. Turn each day.
Sprinkle the meat with garlic, salt, and some flour. Brown on both sides in hot drippings. Place in a moderate 375 F. oven for 1 1/2 hours.
Based with pan drippings and the marinade. Mix sour cream with leftover flour. Pour over the meat. Place under the broiler until golden.
Slice the lamb, place on a warmed platter. Pour the gravy over the meat. serve with potatoes or macaroni, and red beets.

Serves 5

INGREDIENTS:
1 large onion, sliced
3 cups boiling water
1 tablespoon salt
3 bay leaves
5 peppercorns
1 cup vinegar
3- pound leg of lamb
1/2 teaspoon garlic powder
salt
2 3/4 tablespoon instant flour
1 3/4 tablespoon bacon drippings
1/2 cup sour cream

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  • LAMB STEW - GULASZ BARANI
Served best with our Premium Leg of Lamb

Cut up the meat into 24 pieces. Sprinkle with salt and flour. Browm in hot drippings. Add the Onions, reduce the heat, fry 5 more minutes.
Add 1 cup water, cover and simmer for 1/2 hour. Add the tomato puree and paprika. Simmer another 15 minutes. Add the leftover
flour, bring to a boil. Sprinkle with parsley before serving. Serve witj boiled poatoes or noodles and salad.

Serve 4.

INGREDIENTS:
11/2 pounds lamb
salt
2 1/2 tablespoon flour
1 1/2 tablespoon bacon drippings
2 onions, sliced
1 cup water
1 cup canned tomato puree
1/4 teaspoon paprika
1 teaspoon chopper green parsley

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