Cooking the Polish Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
Format: PDF / Kindle (mobi) / ePub
Introduces the land, culture, and cuisine of Poland and includes recipes for soups, salads, main dishes, and side dishes. Includes material on healthy, low-fat, vegetarian cooking, and holidays and festivals.
medium mixing bowl, combine 1¥ c. flour, 1 egg, æ c. water, and a dash of salt. Beat well for 2 minutes. Drop teaspoonfuls of dough into boiling water and cook until dumplings float. Add to hot soup and serve! 62 Herring Paste on Bread/ Kanapki z Pasty ´ Sledziowej This strongly flavored spread is just one of many delicious appetizers that might be served at a typical Polish New Year’s Eve party. 2 eggs 1 8-oz. jar marinated herring fillets, drained (any kind) ø c. butter or margarine,
arts are a common occurrence from bustling Warsaw to remote villages. Polish people also love to entertain, and they are well known for their hospitality. An old Polish proverb, Go˙s˙c w dom, B˙og w dom (“A guest in the home is God in the home”), is taken very seriously by most Poles. To be a guest in a Polish home is to be treated like roy alty, and food is always served. An unannounced guest can expect at least a snack of tea and pastries. Guests who have been invited to a Polish home for
a sharp, tangy flavor. 23 Healthy and Low-Fat Cooking Tips Many modern cooks are concerned about preparing healthy, low-fat meals. Fortunately, there are simple ways to reduce the fat content of most dishes. Here are a few general tips for adapting the recipes in this book.Throughout the book, you’ll also find specific suggestions for individual recipes—and don’t worry, they’ll still taste delicious! Many recipes call for butter or oil to sauté vegetables or other ingredients. Using oil lowers
37 Vegetable Salad/ Sal /atka z Jarzyn White beans lend flavor and texture to this nutritious, great-tasting salad.You can use any kind of cooked white bean including navy, great northern, or small white.This salad is best when chilled in the refrigerator (covered) for at least one hour before serving. 1 large potato 2 carrots, peeled ¥ lb. fresh or frozen green peas 1 parsnip, peeled 1 tart apple, cored and chopped 1 dill pickle, chopped 1 8-oz. can cooked white beans, drained ¥ c.
and chill. (Boil carrots about 15 minutes, parsnip about 10 minutes, and peas about 5 minutes, or according to directions on package.) 3. Chop carrots and parsnip into bitesized pieces. Peel and chop potato. 4. In a large bowl, mix cooked vegetables, apple, pickle, and canned beans with mayonnaise and mustard. 5. To serve, arrange salad on lettuce leaves on individual salad plates. Garnish with hard-cooked egg wedges. (See page 40 for directions for hard cooking eggs.) Preparation time: 35 to 45