Polish halushki with potato dumplings PDF Print E-mail

Polish Halushki with Potato Dumplings

Posted by jerseyjan at recipegoldmine.com 7/17/01 10:47:14 am

One of my family's favorites. Very rich and fattening but worth it. My Mom taught my Dad and Dad taught me. My brother and I grew up on this.

Potato Dumplings
4 peeled and grated Idaho potatoes
2 eggs
2 teaspoons salt
About 3 1/2 to 4 cups flour

Grate potatoes, add salt, eggs and flour. Add a little water (about 1/4 to 1/2 cup) if dough is too stiff. Drop small portions from tip of spoon into boiling water. Cook 5-8 minutes. Drain well. Keep warm.

Fry 1 pound bacon and crumble into pieces.

Fry 1 medium head (core removed) of chopped cabbage and 3 medium diced onions in butter till slightly browned. Season with salt and pepper.

Combine cooked potato dumplings, crumbled bacon, browned cabbage and onions. Add a little more butter, if needed, if it appears too dry. Season to taste.

Best if served immediately.

* NOTE: To raw potato dumplings mixture I sometimes add 1 tablespoon chopped fresh parsley and 2 cloves minced fresh garlic.

< Prev   Next >
 

Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

95049.jpg
  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
Joomla 1.5 Templates by Joomlashack