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Seafood
A B C D E F G H I J K L M N O P Q R S T U V W Y Z Ryba W Sosie Chrzanowym Categories: Fish, Polish, Holiday, Usenet
Yield: 6 servings
------------------------------------FISH------------------------------------
2 Carrots
2 Celery stalks
1 Parsley root
1 Onion, quartered
5 Peppercorns
1 Bay leaf
2 t Salt
6 c Water
2 lb Fish fillets
-(carp, sole, pike
-or similar fillets)
-----------------------------------SAUCE-----------------------------------
3 T Butter
3 T Flour
3/4 c Horseradish, prepared,
-cream-style
1 t Sugar
1/4 t Salt
2/3 c Sour cream
2 Eggs, hard-cooked,
-peeled and sieved
Combine vegetables, dry seasonings and water in a saucepan or pot. Bring
to a boil; simmer 20 minutes, then strain.
Cook fish in the strained vegetable stock 6 to 10 minutes, or until fish
flakes easily. Remove fish from stock. Arrange on serving platter and
cover with plastic wrap. Chill. Strain fish stock and reserve 3/4 cup for
horseradish sauce; cool.
For horseradish sauce, melt the butter in a saucepan, then blend in flour
until smooth, making what the French would call a roux. Add the cooked
fish stock gradually, stirring constantly. Cook and stir until the sauce
boils and becomes thick and smooth.
Remove from heat and stir in horseradish, sugar, salt, sour cream and eggs.
Cool for 15 minutes. Pour the horseradish sauce over the chilled fish and
garnish with shredded lettuce.
NOTES:
* Fish in horseradish sauce -- This recipe is the first of the 12 dishes
that make up the traditional Polish Christmas-eve meal, which is eaten
after sundown on Christmas eve. The Polish word for Christmas eve is
Wigilia (pronounced VI-gee-lee-ah). Its root is like the English vigil:
waiting for Christ to be born. At the end of the Wigilia meal the family
goes off to midnight mass at church.
There are usually 12 dishes in a Wigilia meal to symbolize the 12 apostles,
though some families serve 13 because they include Christ in their count.
The meal starts when the first star can be seen; this symbolizes the star
of Bethlehem. Although The Wigilia is meatless (Advent, the season of
penance, continues until midnight), it is still festive and delicious. The
tradition of Wigilia, though centuries old, is still current in Poland.
There is no fixed set of rules for what the 12 (or 13) dishes must be; the
items in the meal change somewhat according to location and availability of
ingredients.
Nevertheless, all of the dishes are traditional, and in addition there are
many traditions for the serving of the meal. For example, some people
place straw under the tablecloth to symbolize the manger in which Christ
was born. Most families set an extra place, for the stranger who might be
passing by. This is my family's traditional Wigilia meal:
: Fish in horseradish sauce
: Pike Polish style
: Pickled beets
: Pickled herring in sour cream
: Stewed sauerkraut with mushrooms
: Christmas eve kutia
: Almond soup
: Noodles with poppy seed and raisins
: Poppy-seed rolls
: Christmas bread
: Baked apples with red wine
: Marzipan
: 12-fruit compote
With this first recipe you will notice a similarity with my last name. Now
you know a word of Polish (namely chrzan = horseradish i.e. hot stuff).
: Difficulty: moderate.
: Time: 1 hour.
: Precision: approximate measurement OK. Experiment.
: Original recipe passed down through the generations and translated from
Polish into English (with a few mods) by Edward Chrzanowski
: MFCF, University of Waterloo, Waterloo, Ontario, Canada
: echrzanowski@watmath.waterloo.edu or
{ihnp4,allegra,utzoo}!watmath!echrzanowski
: Copyright (C) 1986 USENET Community Trust
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Starter #1
Categories: Breads
Servings: 1
2 c Unbleached Flour 1 pk Active Dry Yeast
1 x Water To Make Thick Batter
Mix Flour with yeast. Add enough water to make a thick batter. Set in
warm place for 24 hours or until house is filled with a delectable yeasty
smell.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Starter #2
Categories: Breads
Servings: 1
2 c Unbleached Flour 1 x Water To Make Thick Batter
Mix flour and water to make a thick batter. Let stand uncovered for four
or five days, or until it begins working. This basic recipe requires a
carefully scalded container.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Starter #3
Categories: Breads
Servings: 1
2 c Unbleached Flour 1 x Warm Milk To Make Thick Bat.
This starter is the same as starter #2 but uses warm Milk instead of water.
Use the same instructions.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Starter #4
Categories: Breads
Servings: 1
1 x Unbleached Flour 1 x Potato Water
Boil some potatoes for supper, save the potato water, and use it lukewarm
with enough unbleached flour to make a thick batter. without yeast. This
is a good way to make it in camp, where you have no yeast available and
want fast results. This is also the way most farm girls made it in the
olden days. Let stand a day or so, or until it smells right.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Starter #5
Categories: Breads
Servings: 1
4 c Unbleached Flour 2 T Salt
2 T Sugar 4 c Lukewarm Potato Water
Put all ingredients in a crock or large jar and let stand in a warm place
uncovered several days. This is the authors last choice for making a
starter, but seems to be in all the cookbooks dealing with Sourdough
Starters. Use only as a last resort.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Starter #6
Categories: Breads
Servings: 1
1 c Milk 1 c Unbleached Flour
Let milk stand for a day or so in an uncovered container at room
temperature. Add flour to milk and let stand for another couple of days.
When it starts working well and smells right, it is ready to use.
NOTE:
All containers for starters not using yeast, must be carefully scalded
before use. If you are carless or do not scald them the starter will fail.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Pancakes #1
Categories: Breads
Servings: 4
1/2 c Active Starter 1/2 c Pancake Mix
1 ea Large Egg 1 T Cooking Oil
1/2 c Milk 1/2 t Soda
Mix all ingredients well. Be careful not to over mix. Small lumps are ok.
Lightly grease a hot cast iron griddle. Drop onto griddle with a large
spoon while the batter is still rising.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Pancakes #2
Categories: Breads
Servings: 4
1 c Active Starter 1 ea Large Egg
2 T Cooking Oil 1/4 c Instant Or Evaporate Milk
1 t Salt 1 t Baking Soda
2 T Sugar
Mix ingredients together and let the mixture bubble and foam a minute or
two, then drop on hot griddle in large spoonfuls.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Pancakes #3
Categories: Breads
Servings: 6
2 c Active Starter 2 c Unbleached Flour
1 t Baking Soda 2 ea Large Eggs, Well Beaten
1 T Sugar 1 t Salt
1 x Bacon Fat (2 - 3 T)
Mix well and cook on hot griddle. Note: This is good recipe for camping.
Instead of fresh eggs, you can use 1 T Powdered eggs.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Pancakes #4
Categories: Breads
Servings: 4
1 c Buttermilk Pancake Mix 1/2 c Active Starter
1/2 c Milk 1 ea Large Egg
1 T Cooking Oil 1/2 t Baking Powder
Mix well and let stand a few moments. Drop by large spoonsful on hot
griddle.
NOTE:
Berries of all kinds can be added to these recipes.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Pancakes #5
Categories: Breads
Servings: 6
3 ea Large Eggs, Well Beaten 1 c Sweet Milk
2 c Active Starter 1 3/4 c Unbleached Flour
1 t Baking Soda 2 t Baking Powder
1 1/2 t Salt 1/4 c Sugar
Beat eggs. Add milk and starter. Sift together the flour, soda, baking
powder, salt, and sugar. Mix together. Drop onto hot griddle by large
spoonsful.
NOTE:
If ungreased griddle is used add 1/4 c Melted Fat to the above recipe.
Bacon fat give a great taste.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Applesauce Cake
Categories: Cakes
Servings: 4
1 c Active Starter 1/4 c Dry Skim Milk
1 c Unbleached Flour 1 c Applesauce (Homemade IfPos.)
1/2 t Salt 1 t Cinnamon
1/2 t Nutmeg 1/2 t Allspice
1/2 t Cloves 2 t Baking Soda
1/2 c White Sugar 1/2 c Brown Sugar
1/2 c Butter or Margarine 1 ea Large Egg, Well Beaten
Mix together the starter, milk, flour, and applesauce, and let stand in a
covered bowl in a warm place.
Cream together the sugars and butter. Add the beaten egg and mix well.
Add spices. You may also add a half cup of raisins or chopped nuts, or
a mixture of the two.
Beat by hand until well mixed and no lumps reamian. Bake at 350 degrees F
for half to three quarters of an hour. Test for doneness with a knife when
half an hour is up. Allow to cool until cold before cutting and serving.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough French Bread
Categories: Breads
Servings: 18
1 pk Active Dry Yeast 1/4 c Warm Water (110 to 115 F)
4 1/2 c Unbleached Flour, Unsifted 2 T Sugar
2 t Salt 1 c Warm Water
1/2 c Milk 2 T Vegetable Oil
1/4 c Sourdough Starter
Dissolve yeast in warm water. Add the rest of the ingredients. Mix and
knead lightly and return to the bowl to rise until double. Turn out onto
floured board and divide dough into two parts. Shape dough parts into
oblongs and then roll them up tightly, beginning with one side. Seal the
outside edge by pinching and shape into size wanted. Place loaves on
greased baking sheet and let rise until double again. Make diagonal cuts
on top of loaves with razor blade or VERY SHARP knife and brush lightly
water for crisp crust. Bake at 400 degrees F for about 25 minutes, or
until brown and done.
NOTE:
Makes 2 loaves at 18 slices each. Also note the the serving sizes in all
of these recipes is guesstamate. It all depends on the serving size you
select.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: The Doctor's Sourdough Bread
Categories: Breads
Servings: 18
1 c Sourdough Starter 2 c Warm Water
2 c Warm Milk 1 T Butter
1 pk Active Dry Yeast 1/4 c Honey
7 c Unbleached Flour 1/4 c Wheat Germ
2 T Sugar 2 t Salt
2 t Baking Soda
Mix the starter and 2 1/2 Cups of the flour and all the water the night
before you want to bake. Let stand in warm place overnight.
Next morning mix in the butter with warm milk and stir in yeast until
until dissolved. Add honey and when thoroughly mixed, add 2 more cups of
flour, and stir in the wheat germ.
Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into
dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture
is bubbly. Add enough flour until the dough cleans the sides of the bowl.
Then place the dough on a lightly floured board and kead 100 times or until
silky mixture is developed. Form into 4 1-lb loaves, place in well-greased
loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm
room.
Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to
325 degrees F. and bake 20 minutes longer or until thoroughly baked.
Remove from pans and place loaves on rack to cool. Butter tops of loaves
to prevent hard crustyness.
Makes 4 1-lb Loaves
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Honeymoon Sourdoughs
Categories: Breads
Servings: 4
1 c Active Starter 1 1/4 c Prepared Biscuit Mix
1/2 t Baking Powder 1 T Cooking Oil
Mix all ingredients thoroughly and turn out onto a floured board, knead
lightly and then roll out gently and cut into biscuits. Brush lightly
with melted butter or margarine. Place of greased cookie sheet and bake at
450 degrees for about 15 minutes.
Makes 9 Large biscuits.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Aunt Cora's Biscuits
Categories: Breads
Servings: 4
1 1/2 c Sifted Unbleached Flour 3 t Baking Powder
1 t Salt 1 1/2 t Baking Soda *
2 T Sugar 1/4 c Shortening, Melted
1 1/2 c Sourdough Starter
* More Baking Soda may be added if the starter if very sour.
Place flour in bowl, add starter in a well, then add melted shortening and
dry ingredients. Mix lightly and turn out onto a lightly floured board and
knead until the consistency of bread dough, or of a satiny finish. Pat or
roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat
all sides of biscuits with melted butter. Let rise over boiling water for
1/2 hour. Bake at 425 degrees F for 15 to 20 minutes.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Mary Rogers's Sourdough Biscuits
Categories: Breads
Servings: 4
1/2 c Active Starter 1 c Milk
2 1/2 c Flour 1/3 c Lard or Shortening
1 T Sugar 3/4 t Salt
2 t Baking Powder 1/2 t Baking Soda
1/4 t Cream Of Tartar
At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup
of the flour. Let set overnight if the biscuits are wanted for breakfast.
If wanted for noon, the batter maybe mixed in the morning and set in a warm
place to rise. However, unless the weather is real warm, it is always all
right to let it ferment overnight. It will get very light and bubbly.
When ready to mix the biscuits, sift together the remaining cup and a half
of flour and all other dry ingredients except the baking soda. Work in the
lard or shortening with your fingers or a fork. Add baking soda dissolved
in a little warm water to the sponge and then add the flour mixture.
Mix into a soft dough. Knead lightly a few times to get in shape. Roll
out to about 1/2 inch thickness or a little thicker,and cut with a biscuit
cutter. Place close together in a 9 x 13-inch pan, turning to grease tops.
Cover and set in a warm place to rise for about 45 minutes. Bake in a 375
degree oven for about 30 to 35 minutes. Leftovers are good split and
toasted in a sandwich toaster.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sheepherder Bread
Categories: Breads
Servings: 18
1 1/2 c Active Sourdough Starter 4 c Unbleached Flour
2 T Sugar 2 T Shortening, Melted
1 t Salt 1/4 t Baking Soda
Into a large bowl, sift the dry ingredients, and dig a well in the center
of the sourdough starter. Blend the dry mix into the starter from the
edges with enough flour to knead until smooth and shiny. Place in greased
bowl and let rise until almost double. Shape into 2 loaves and place in
greased bread pans. Bake at 375 degrees F until done.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Pumpernickle
Categories: Breads
Servings: 10
1 1/2 c Active Sourdough Starter 2 T Caraway Seeds, Chopped
2 c Unsifted Rye Flour 1/2 c Boiling Black Coffee
1/2 c Molasses 1/4 c Dry Skim Milk
2 t Salt 3 T Melted Shortening
1/2 c Whole Milk 2 3/4 c Unbleached Flour
1 pk Active Dry Yeast
Pour boiling coffee over chopped caraway seeds. Let the mixture cool and
then add it to the rye flour and starter which have previously been mixed
well. Let stand for 4 to 8 hours in a warm place, preferabley overnight.
Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached
flour and yeast. Mix well. Cover the bowl and let rise to double. Then
knead on floured board and shape into two round loaves on baking sheet.
Let rise until double again and bake at 350 degrees for 30 minutes or until
done.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Bran Date Bread
Categories: Breads
Servings: 12
1 1/4 c Unbleached Flour, Sifted 1 1/2 t Baking Powder
1 t Salt 1/2 c Active Sourdough Starter
3/4 c Buttermilk or Sour Milk 1 c Finely Chopped Pitted Dates
1 c All Bran 1 t Grated Lemon Peel (ZestOnly)
2 ea Large Eggs, Beaten 1/4 c Vegetable Oil
3/4 c Firmly Packed. Brown Sugar
Sift dry ingredients together. Dust dates with 1 T flour mixture, then add
to the bowl. Then add the brown sugar, all bran, and grated lemon peel.
Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all
once to flour mixture with the sourdough starter, stirring until well
moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches.
Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then
remove from pan and cool until cold. Wrap in plastic wrap or foil and
place in Refrigerator.
Use cream cheese or home made butter on this bread for an out of this world
taste.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Banana Bread
Categories: Breads
Servings: 12
1/2 c Shortening 1 c Sugar
1 ea Large Egg 1 c Mashed Bananas
1 c Active Sourdough Starter 2 c Unbleached Flour
1 t Salt 1 t Baking Powder
1/2 t Baking Soda 3/4 c Chopped Walnuts
1 t Vanilla OR 1 t Grated Orange Peel
Cream together the shortening and sugar, add egg and mix until blended.
Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir
flour and measure again with salt, baking powder and soda. Add flour
mixture and walnuts to the first mixture, stirring until just blended.
Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour
or until toothpick comes out clean. Cool to cold before slicing.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Sams
Categories: Breads
Servings: 4
1/2 c Active Sourdough Starter 1/2 c Sugar
2 T Shortening 2 c Unbleached Flour
1 t Baking Powder 1 ea Large Egg
1/2 t Nutmeg 1/4 t Cinnamon
1/2 t Baking Soda 1/2 t Salt
1/3 c Buttermilk or Sour Milk
Sift dry ingredients, stir into liquid, roll out and cut with regular
donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry.
Makes about 17 Doughnuts with holes. Just before serving dust with
powdered or cinnamon sugar.
NOTE:
These doughnuts are virtually greasless. And if you want you can make
several batches at a time and freeze. They keep well and to me taste
after a while in the freezer. Take out as many as needed and thaw and put
sugar on or eat plain.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Pizza Shells
Categories: Breads
Servings: 4
1 c Sourdough Starter 1 T Shortening, Melted
1 t Salt 1 c Flour
Mix ingredients, working in the flour until you have a soft dough. Roll
out into a flat shape. Dash oil over a dough sheet and place dough on it.
Bake about 5 minutes. It doesn't take long, so watch carefully. Have
pizza sauce and topping ready and make pizza as usual. Then bake as usual.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Sourdough Cornbread
Categories: Breads
Servings: 4
1/2 c Active Sourdough Starter 2 T Margarine, Melted
1/2 c Cornmeal 1 t Salt
1 T Sugar 1/2 c Sour Cream or Yogurt
2 ea Large Eggs, Stirred 1 c Unbleached Flour
1/2 t Cream Of Tartar 1/2 t Baking Powder
Mix ingredients in the above order, stirring only enough to blend the
mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for
about 15 minutes.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Mendenhall Sourdough Gingerbread
Categories: Desserts
Servings: 4
1 c Active Sourdough Starter 1/2 c Hot Water
1/2 c Molasses 1/2 t Salt
1 t Baking Soda 1/2 c Firmly Packed Brown Sugar
1 ea Large Egg 1 1/2 c Unbleached Flour
1 t Ginger 1 t Cinnamon
1/2 c Shortening
Cream brown sugar and shortening and beat. Then add molasses and egg,
beating continuously. Sift dry ingredients together and blend into hot
water. Then beat this mixture into creamed mixture. As the last step, add
the sourdough starter slowly, mixing carefully to maintain a bubbly batter.
Bake in pan at 375 degrees F for about 30 minutes or until done. Serve
with ice cream or whipped cream while still hot if possible.
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