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Polish Soups recipes
Split
pea soup with smoked meat -Grochowka z wedzonka
Old
country sausage soup
 Polish Meat recipes
Kielbasa
Polish sausage simmered in wine
- Polska kielbasa grzana w winie
White sausage baked - Kielbasa biala
pieczona
Polish
sausage with savoy cabbage - Kielbasa z kapusta wloska
Sausage in polish sauce - Kielbasa w
polskim sosie
Dad's kielbasa
Kielbasa
goulash
Kielbasa in beer & onions
Breakfast sausage apple pie
Kielbasa
& cheese loaf
Creamy
sausage
Sausage
smothered in red cabbage
Barbecued
frankfurters
Frankfurters stew
Frankfurter
snack
Lamb
Lamb
stew - Gulasz barani
Leg of lamb with sour cream - Comber
barani ze smietana
Lamb
Kebabs - Szaszlyk Barani
Roast
Lamb with vegetables
Braised
lamb with garlic -Pieczen duszona z czosnkiem
Roast
lamb hunter-style- Pieczen barania po mysliwsku
Ham
Apricot
ham steak
Baked
ham & fruit
Baked
ham and broccoli
Baked ham stuffed mushrooms
Others
Ham pudding - Budyn z szynki
Dutch oven braised ham - Szynka duszona
w rondlu
Omelet
with frankfurters- Omlet z parowkami
Vegetable
dishes
Side
Dishes
Sandwiches - Grzanki z kielbasa i
chrzanem
Toasted ham sandwiches - Grzanki z szynka
toasted sausage and horseradish
Salads
Tomato frankfurter salad
(salatka z pomidorow i parowek)
Cakes,
Pancakes and Bread
Rye
bread and dip
Baked
rye bread
Filled
rye bread
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 with bread
crumbs.
Serve with Polish Mustard or Polish Horseradish,
Serves
6
INGREDIENTS:
2 cups ground ham
cups 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 lightly 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 the 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 instant 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 the 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 minutes.
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, coarsely sliced
1 teaspoon caraway seeds
1 large onion, sliced
2 tablespoons bacon drippings
10 ounces Polish Sausage, sliced
2 1/2 tablespoons instant flour
salt to taste
1/2 teaspoon sugar
1 tablespoon lemon 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 thoroughly blended. 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 lb..)
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 pound 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 onions in 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. Brawn 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 with boiled potatoes 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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LAMB KEBABS - SZASZLYK BARANI
Cube
the lamb and bacon. De-seed the pepper and cut into
slices. Cut the tomato into cubes. Arrange all the
meat and vegetables on the skewers, alternately. Season
and brush lightly with oil. Put under a hot grill
until the meat is cooked through and even slightly
charred. Serve with rice.
INGREDIENTS:
10 oz Polana's Premium Leg of Lamb
4 slices Polana's Pork Loin Slab Bacon
1 large green pepper
1 tomato
8 mushroom caps
8 shallots
Salt, pepper
Oil
4 long metal or wooden skewers
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Roast
Lamb with vegetables
Remove
excess fat from meat, pound well, and blanch with
boiling marinade. Reserve marinade. Wipe off meat,
rub well with salt, and sear in hot butter. Roast
in hot oven, basting frequently with pan drippings.
Cook the vegetables in marinade, allowing liquid to
simmer down so that will be no more then 2 cups sauce.
When vegetables are thoroughly done (about ½
hour), add Maggi extract and pour everything over
meat. Reduce heat to 300o F and continue basting.
Meat should be pink inside when ready to serve. Put
vegetables through sieve and add to pan drippings.
Slice meat, arrange back on the bone and pour sauce
over it.
INGREDIENTS:
1 Polana's Premium Leg of Lamb 4 cups marinade made
with:
3 onions, diced 1 onion
3 carrots , diced 1 bay leaf
2 stalks celery 10 peppercorns
1 celery root 6 clovers
1 teaspoon Maggi extract 1 stalk celery with leaves
2 teaspoons butter 2 cups water
salt, pepper to taste 2 cups vinegar
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Braised
lamb with garlic
(pieczen duszona z czosnkiem)
Rub
meat with salt and garlic and let stand an hour. Sear
in butter, and when brown on all sides, add spices
and onions. Simmer, tightly covered, for about 2 hours,
sprinkling frequently with cold water. When nearly
done dredge with flour, baste with soup stock and
allow gravy to thicken. Slice thin. Stain gravy.
Serves 6.
INGREDIENTS:
4-lb. piece Polana's Premium Leg of Lamb
Salt and pepper
1 clove garlic, mashed
2 tbs. Butter
10 peppercorns
10 juniper berries
Pinch of thyme
½ med. Onion
Flour for dredging
1-cup soup stock or bouillon
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Roast lamb hunter-style
(pieczen barania po mysliwsku)
Remove
excess fat from meat, pound well and pour boiling
vinegar over it. Rub well with juniper and garlic
and surround with onion slices. Wrap in a cloth
dipped in the vinegar and allow to stand 4 to 5
days. Discard onion, wipe off meat, lard generously,
rub with salt and pepper, and roast in hot oven,
basting frequently for about 1 ¼ hours. When
nearly done add sour cream. Excellent with any sharp
sauce, in which case omit the sour cream.
Serves 6 to 8.
INGREDIENTS:
Polana's Premium Leg of Lamb ( 5-6 lb..)
20 juniper berries, pounded or ground
1 large clove garlic, mashed
1 large onion, sliced
2 cups vinegar
¼ lb. Salt pork for larding
salt and pepper to taste
1 tsp. Butter
flour for dredging
¾ cup sour cream.
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Apricot
ham steak
Ham slice cut 2 inches thick.
Trim fat around ham slice and place ham in shallow
baking pan. Sprinkle with sugar and stud with cloves.
Drain apricot juice and pour ½ of juice over
ham. Bake at 350 o for 1 hour, basting often with
juice in pan. Arrange drained apricots on top of
ham. Bake 15 minutes longer or until richly glazed.
Serves 6.
INGREDIENTS:
1-1 ½ Polana's Polish Boneless " Little"
Ham
Whole cloves
1 (16 oz.) can peeled whole apricots
¼ c. firmly packed brown sugar
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Baked ham & fruit
Trim fat from ham, score edge. Place in a baking
pan.
Drain syrup from peaches into a cup. Stick peach
halves with whole cloves, arrange halves and pineapples
slices around ham in a dish.
Stir mustard into peach syrup; pour over ham and
fruit.
Bake in oven at 350o F, basting several times with
syrup in dish until ham and fruit are lightly glazed.
INGREDIENTS:
1 lb. Polana's Polish Boneless "Little"
Ham, sliced
1 can (14 oz.)sliced pineapple, drained
1 can (8 oz.) peach halves, drained, save juice
whole cloves
1 tbsp. Polish Kosciuszko Mustard
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Baked ham and broccoli
Cook broccoli until barely tender. Drain and arrange
in bottom of butter 1-quart baking dish. Spread
ham on top. Place cream cheese, milk, salt and garlic
salt in top of double boiler. Stir over medium heat
until blended and thickened. Remove from heat. Stir
in cheese. Pour over ham and broccoli. Bake in preheated
350o F oven until heated through and sauce is bubbly.
INGREDIENTS:
1 ½ c. cubed, Polana's Polish Boneless "
Little" Ham
1 pkg. (10 oz.) frozen broccoli spears
2 pkg. (3 oz. each) cream cheese, softened
¾ c. milk
¼ tsp. Salt
Dash of garlic salt
3tbsp. Parmesan or Italian style cheese.
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Baked
ham stuffed mushrooms
Wash
and drain mushrooms. Remove stems, reserve caps.
Chop stems to make 1 cup. Cook chopped stems and
green onion in butter until tender. Stir in flour,
savory and
1/8-teaspoon pepper. Add wine and 2 tablespoons
water. Cook and stir until thickened and bubbly;
stir in ham and cheese. Fill caps. Place on 16 x
10 x 1 inch baking pan. Top with breadcrumbs. Bake
15 to 20 minutes at 350 degrees.
INGREDIENTS:
1/2 c. Polana's Polish Boneless " Little"
Ham
2 tbsp. grated Parmesan cheese
1/4 c. chopped green onion
24 mushrooms
1 tbsp. butter
2 tsp. flour
1/4 tsp. dried savory, crushed
2 tbsp. dry white wine
1/4 c. fine breadcrumbs.
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Dad's
kielbasa
Slice
Kielbasa, cut slices in half slice onion, and melt
butter in skillet. Fry onion and kielbasa lightly
until golden brown. Mix flour and water. Pour into
frying pan, stirring to mix pan juices. Add pepper
and Vegeta to taste. Cover and simmer 15 minutes.
Serve with rice or mashed potatoes.
INGREDIENTS:
2 lb. Polana's Old Country Sausage-Starowiejska
Pepper to taste
2 onions
2 tbsp. Butter
1 c. water
2 tbsp. Flour
"Vegeta" Gourmet seasoning & soup
mix to taste
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Kielbasa
goulash
Cut
Kielbasa, carrots and potatoes in a stew size.
In heavy pot melt fat, fry onions until transparent.
Add flour, mix well until onions are covered. Take
off flame, add paprika, and mix well. Never add
paprika while pot is on flame.
Add water (back on flame), stir, and add kielbasa.
Prepare carrots and add to pot and let simmer 10
minutes. While simmering, prepare potatoes: add,
mix well and simmer until carrots and potatoes are
tender. When adding potatoes, you may add the optional
garlic and ketchup or tomato sauce.
Serve with bread.
INGREDIENTS:
1½ lb.. Polana's Old Country Sausage-Starowiejska
2 med. Onions, sliced thin
1 heaping tbsp. Flour
7 tsp. Paprika
2 tbsp. Fat or oil
1-bunch carrots
5 med. Potatoes
3c. Water
2 cloves garlic, crushed
3 tbsp. Ketchup or tomato sauce.
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Sausage
smothered in red cabbage
Shred
cabbage, blanch and sprinkle with lemon juice or
vinegar to restore color. Brown the butter, blend
in flour, and slowly add the wine, stirring until
smooth. Add cabbage, season with salt, pepper, Maggi
extract, sugar and lemon juice to taste and simmer
tightly covered for about half an hour. When nearly
done add the sausage, cover and continue simmering
for another 15 minutes.
Serve 4. (Meat may be added in greater proportion
to cabbage, if desired.)
INGREDIENTS:
1 Polana's Old Country Sausage-Starowiejska or 6
Polana's Polish-Style Veal Wieners
1 small head red cabbage
1 tbs. Butter
1 ½ tsp. Flour
1 cup red wine (or strong broth)
Salt, pepper
1 ½ tsp. Maggi extract
Sugar and lemon juice to taste
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Old
country sausage soup
Form
sausage into tiny meatballs. Brown in butter in
oven. When sausage is about half browned, add mushrooms.
Fry lightly while sausage finishes browning. Add
soups and water; simmer 10 minutes. Add noodles,
simmer 15 minutes. Just before serving, sprinkle
with parsley. Serves 6.
INGREDIENTS:
1 lb. Polana's Old Country Sausage Starowiejska
4 oz. cans mushrooms, drained
2 cans Golden mushroom soup
2 cans French onion soup
4 soup cans water
2 c. fine noodles, dry
2 tbsp. chopped parsley
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Kielbasa
& cheese loaf
Pour
¾ cup warm water into bowl. Sprinkle yeast
from roll mix into water and stir until dissolved.
Add beaten egg and mix well. Blend in flour from
box mix, Swiss cheese and kielbasa. Blend until
sticky dough ball forms. Cover and let rise about
45 minutes until double in size. Punch down. Work
dough on floured surface to form oblong roll. Place
loaf onto greased cookie sheet. Cover loosely and
raise again 30 minutes. Brush top with a teaspoon
of melted butter then bake 400o F 30 minutes. Remove
and cool on rack.
INGREDIENTS:
½ c. Polana's Fresh Kielbasa/White Polish
Sausage
¼ c. butter, melted
½ c. grated Swiss cheese
1 egg, beaten
1 pkg. hot roll mix
¾ c. warm water.
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Creamy
sausage
Slice
sausage into 1/4-inch pieces. Mix soup, onions,
sour cream, milk and spices. Place hash brown in
a large casserole dish. Pour mixture over potatoes
and top with sausage. Sprinkle cheese on top. Cover
with foil. Bake at 350 degrees for 30 minutes. Remove
foil. Bake for 15 minutes.
INGREDIENTS:
1 lb. Polana's Hunter's Sausage
1 lb. hash browns or potato pancakes
1 can cream of celery soup
2 c. sour cream
1/2 c. onion, chopped
1 1/2 c. Cheddar cheese, shredded
1/4 tsp. garlic powder
1/4 tsp. pepper
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Kielbasa
in beer & onions
In
heavy skillet melt butter and fry onions and carrots
lightly in a little fat. Add kielbasa and brown,
3-4 minutes on each side. Pour beer over; bring
to boil. Then simmer 30 minutes or until sauce reduces
to syrup consistency.
Serve over noodles, potatoes or rice.
INGREDIENTS:
1 Polana.'s Juniper Berry Sausage (2 lb.)
2 bottles beer
Salt, pepper
3-5 carrots
2-3 onions
4 tbsp. Butter.
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Breakfast
sausage apple pie
Cook
sausages in a large skillet until weal browned;
drain on paper toweling.
Prepare half of the piecrust mix following label
directions. Roll out to a
12-inch round on a lightly floured surface. Fit
into a 9-inch pie plate; trim
overhang to 1/2 inch; turn under flush with rim;
flute edge. Prick shell well
with a fork. Bake in a moderate oven (375F) for
10 minutes. Remove from oven
to rack. Spoon apple pie filling into partially
baked shell; arrange cooked sausage,
spoke fashion, on pie filling; sprinkle with shredded
cheese.
Combine remaining half of piecrust mix with brown
sugar in a small bowl,
sprinkle over top of pie. Return to oven. Bake an
additional 25 minutes or until crust is golden brown.
Serve warm. Serves 6.
INGREDIENTS:
1 pack Polana's White Polish Sausage or Old Country
Sausage
1 pack piecrust mix
1 can apple pie filling
1 c shredded cheddar cheese
1/2 c light brown sugar -- firmly packed
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Barbecued
frankfurters
Brown
celery, onions and garlic in shortening. Stir in
remaining sauce ingredients; simmer for a few minutes.
Cut Frankfurters in small pieces. Add Frankfurters.
Cover and simmer for 20 minutes.
INGREDIENTS:
1 lg. Polana's Polish-Style Veal Wieners
1/3 c. celery, chopped
1/3 c. onion, chopped
1/2 clove garlic, minced
3 tbsp. shortening
1 can (1 1/4 c.) condensed tomato soup
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
2 tbsp. lemon juice or vinegar
2 tbsp. Polish Kosciuszko Mustard
4 drops Tabasco sauce.
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Frankfurters
stew
Pour
oil in large heavy pan, add chopped onion and garlic.
Fry lightly until transparent. Remove from heat
and stir in the paprika. Set aside. Peel and cube
potatoes. Add to the onions. Add green pepper, tomato
and seasonings. Cover with water and cook until
potatoes are half cooked. Cut frankfurters in chunky
slices on an angle. Add to the potatoes, cover and
cook until potatoes are cooked but not mushy. Makes
6 servings.
INGREDIENTS:
1 lb. Polana's Polish-Style Veal Wieners
2 cloves garlic, chopped
1 lg. onion, chopped
1 med. green pepper
1 lg. tomato
8 lg. potatoes
1 tsp. sweet paprika
4 tbsp. oil
1/4 tsp. salt
1/8 tsp. pepper
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Tomato
frankfurter salad
(salatka z pomidorow i parowek)
Mix
the frankfurters with tomatoes and onions. Season
with salt, pepper, sugar and vinegar. Chill well.
Serves 8.
INGREDIENTS:
8 cooked Polana's Polish-Style Veal Wieners , diced
4 large tomatoes, diced
1 onion, finely diced
Salt and pepper
Sugar
Vinegar
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Frankfurter
snack
Fry
Frankfurters lightly in a little butter until lightly
brown. Add pineapple chunks and peanut butter. Cook
until nicely brown and hot through.
INGREDIENTS:
2 lb. Polana's Polish-Style Veal Wieners, sliced
thin
1 lg. rounded tsp. peanut butter
1 sm. can pineapple chunks, drained
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Rye
bread and dip
Cut
inside of rye bread out. Rip or cut into bite size
pieces. In a separate bowl, add sour cream, mayonnaise,
dill weed, salt and dried onion. Mix well. Pour
into gutted rye bread. Refrigerate. Put bread pieces
on a separate plate for serving.
INGREDIENTS:
1 lb. Polana's Polish Rye Bread
2 c. mayonnaise
2 c. sour cream
2 tbsp. dill weed
1 tsp. salt
2 tbsp. dried onion
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Baked
rye bread
Fry
beef, sausage, onion and green pepper. Drain excess
grease. Add cheese, cut into cubes and melt into
meat mixture. Spoon onto rye bread. Freeze on a
cookie sheet. Place in plastic freezer bags. To
use, place in a 350-degree oven for 15 minutes.
INGREDIENTS:
1 1/2 lb. ground beef
1 lb. Polana's Old Country Sausage-Starowiejska
2 loaves of Polana's Polish Rye Bread
1/3 c. onion, chopped
1/4 c. green pepper, chopped
1 tsp. oregano
1/8 tsp. garlic powder
1 lb. Velveeta cheese
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Filled
rye bread
Take
out the center of a loaf of bread. Save the bread
pieces. Mix all the ingredients for the filling
and pour into the center cavity of the bread. Arrange
cut bread pieces and chips or vegetables on a serving
plate around the bread. Using rye bread adds a lot
of color to this appetizer.
INGREDIENTS:
1 loaf of Polana's Polish Rye Bread
2 tbsp. minced onion
2 tsp. dill weed
1 1/2 c. sour cream
1 c. mayonnaise
2 tsp. all season
4 1/2 oz. chopped black olives
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