Archive for the ‘Recipes’ Category

Gabryjelski’s Stuffing

Monday, November 12th, 2012

1 Large loaf bread
4-5 Celery Stalks
4-5 medium onions
1 pound mushrooms (can use the canned/slice mushrooms)
2 eggs
bunch of fresh parsley
Liver from turkey (raw)

1 Batch is usually good for 4-8 people, depending on many things.
Make an extra batch if you are unsure, as stuffing never goes to waste.


Toast the bread. Cut it into cubes
Slice the celery.
Chop the onions.
Slice mushrooms.
Saute the Celery, onions, mushrooms, and liver separately.
In large bowl, combine bread, celery, onions, mushrooms, liver and chopped parsley.
Slightly beat the eggs, & add them to the mixture.

At this point, you can stuff the turkey.
Any leftovers can be wrapped in aluminum foil and baked for 45-60 minutes.
Baking leftovers in corningware for 45-60 minutes.


Have had this for Thanksgiving since I was born.
One of my favorite things at thanksgiving.

Wild Mushroom Soup

Monday, October 17th, 2011
This requires European Mushrooms…at least that's what I was told…will update if I get the right name for them….
  • 1 ounce of mushrooms per quart of water (which makes about a quart of soup)
  • .75 to 1.5 cup of heavy cream
  • 2-4 tablespoons of flour (depending on amount of soup to be made and how thick you like the soup)
  • 1-3 tablespoons of Vegeta
  • 1-3 tablespoons of butter
  • 1-2 bay leaves
  • Salt & pepper to taste (Vegeta is already salty)

  1. Check over the mushrooms to remove any dried debris.
  2. Cover with some of the water and let them soak for at least 4 hours, but best overnight.
  3. Measure the water to have the required amount and add any if needed.
  4. Put both mushrooms and water in a soup pot and bring to a boil.
  5. Lower heat add a little salt and very gently boil covered for 1.5 hours.
  6. Strain the mushrooms through a strainer and then separately rinse the mushrooms under running water to wash off any sand, tossing them every so often.
  7. Water from the cooked mushrooms strain thru a clean cotton cloth or several layers of gauze.
  8. Put the water back in a rinsed pot add the butter Vegeta salt and pepper and bring it back to a slow boil.
  9. (Mushrooms can be saved for making the filling for pierogis or noodles and some [or al] can be cut up into small pieces and thrown back into the soup.)
  10. While the mushrooms are still cooking, make a slurry with the flour and small amount of water (should be liquidy).
  11. To that add the heavy cream and mix well.
  12. From the pot remove 1 tablespoon at a time of the hot liquid and slowly mix into the cream mixture (add this way 4-5 tablespoons,- this is to prevent the cream from curdling when added to hot liquid).
  13. Add this mixture slowly into the soup stirring gently and bring it slowly to a boil.
  14. Cook 2-3 minutes more and the soup is ready.
  15. Serve with boiled potatoes or medium or wide egg noodles.
Recipe from Ursula Gabryjelski, who learned it from her mother Longina Lonia) Strokosz, who… Leokadia (Lodzia) Zawadka, who… Elzbieta Rozanska, who…???

Seattle Sangria

Monday, October 17th, 2011
  • 2 x 750mL Bottles Red Wine (I Used George Dubef Deavjolais)
  • .75 Cup Brandy (Used EO Brand)
  • .25 Cup Triple Sec (Used Jenkins)
  • .5 can Frozen OJ Concentrate (Used Tropicana)
  • .75 Cup boiling water
  • .75 Cup sugar
  • 1 Apple
  • 1 Lemon
  • 1 Orange
  • 1 Pear
  • And a jar or something to hold a gallon of Sangria…since you should refrigerate it.
  1. Place the frozen OJ concentrate into the jar. (the smaller the pieces end up, the quicker it dilutes)
  2. Add the wine to the jar. Try to make sure the OJ is diluted into the wine.
  3. Add brandy.
  4. Add triple sec.
  5. Cut up the apple, lemon, orange, and pear (de-seeding helps….).
  6. Boil water, and THEN measure out 3/4 cup.
  7. IMMEDIATELY mix with sugar, stirring till completely diluted.
  8. Add to the wine mixture.
  9. Stir it up for a minute or so.
  10. Add the cut-up fruit to the mix.
  11. Refrigerate this overnight if possible.
This will make approximately 1 Gallon.
I find that 2 Gallons usually handles around 20 or so people (as not everyone drinks Sangria!).
When I serve this, I keep a 5-lb. bag of ice nearby.
I add the ice to the punchbowl, add the Sangria, and viola!
If I make 2 of this recipe, I ONLY take out 1 Gallon at a time.

Anne Gabryjelski

Minnesotta Wild Rice Soup

Monday, October 17th, 2011
Minnesoda Wild Rice Soup
  • .75 cup uncooked wild rice
  • 1 medium onion, diced
  • 1 cup celery, diced
  • 1 can (4 oz.) mushrooms, diced and drained
  • .5 cup butter
  • 1 cup all-purpose flour
  • 8 cup hot chicken broth
  • 1 cup diced chicken
  • Salt and pepper, to taste
  • .25 tsp. thyme
  • 1 cup half and half
  • 2 tablespoons. sherry or dry white wine

  1. Add wild rice to 2 cups water in saucepan.
  2. Simmer for 45 minutes.
  3. Saute onion, celery and mushrooms in butter in a large pan about 3 minutes or just until vegetables soften.
  4. Stir in flour, cooking and stirring until flour is mixed in, but do not let it begin to brown.
  5. Slowly add hot chicken broth, stirring until all veg-flour mixture is well blended.
  6. Stir in drained, cooked rice and chicken.
  7. Season with salt, pepper and thyme.
  8. Heat thoroughly.
  9. Stir in half and half.
  10. Add sherry and heat gently but do not boil.
Rob Rogers

Mikel’s Alfredo Sauce

Monday, October 17th, 2011
  • 3 medium Onions
  • 4 cloves Garlic (roasted)
  • .75 cup white wine
  • 2 cups chicken stock (or vegetable stock)
  • 4 cups heavy cream
  • .25 pound butter
  • 1 cup grated Parmesan Cheese (or Reggiano)


  • 1 cup flour
  • .25 pound butter (1 Stick)
You don't want your roux to be to dark. It should look khaki.
The roux has to be cooler than your sauce to work, that's why it is first.
  1. Melt butter.
  2. Mix with Flour
  3. Over medium heat for about 10-15 minutes.
  4. Remove from heat.

Alfredo recipe

  1. Sautee chopped onions and roasted garlic in a large sauce pot. (the more color the more flavor).
  2. de glace pan with white wine, make sure pan is hot.
  3. Once wine has cooked down to about a quarter cup then add chicken stock, or vegetable stock will work.
  4. once you have the liquid boiling then add your heavy cream.
  5. You want to let the heavy cream reduce so it naturally gets thicker. You know its ready when you stick a metal spoon in the liquid and it has a thin layer when you pull it out.
  6. At this point you add about a .25 pounds (1 stick) or so of butter. .5 pounds is too, much for sure.
  7. Let the butter melt completely, then add your cheese.
  8. Then let the liquid come to a low boil.
  9. Now you will add your roux. (should only need a 1/4 cup of roux)
  10. Again let your liquid come back to a low boil and you will see it getting thicker.( the more roux you have the thicker it will be.)
  11. Now season with salt and pepper to taste,and you should be good to go.

Kielbasi & Sauerkraut Bake

Monday, October 17th, 2011
  • 16 oz. can of sauerkraut ;
  • 1 – 1.5 pounds Kielbasi, cut once lengthwise, then sliced in .5“ chunks
  • 1 large onion, finely chopped
  • Mashed potatoes – prepared for 8 to 10 servings
  • Large bay leaf
  • Salt and pepper to taste
  • Paprika
  1. Drain sauerkraut, place in a pot with 2 cans of water and the bay leaf, bring to boil and cook 15 – 20 min. stirring occasionally.
  2. Drain and set aside.
  3. In a large frying pan cook the kielbasi till lightly browned, remove from pan into a large ( 8 or more qt. ) bowl or pan, leaving the kielbasi fat in the frying pan.
  4. Add the sauerkraut to the kielbasi and mix well.
  5. Sauté onion in the fat from kielbasi till onion is limp and transparent.
  6. Add to the kielbasi mixture and mix again.
  7. Add the mashed potatoes, some salt and pepper, and mix to blend everything well.
  8. Place the mixture into lightly greased Pyrex or Corning dish ( I use the spray oils for greasing the dishes ) , spread it smoothly on top, sprinkle with paprika.
  9. Cover and bake in a 350 degree oven for 35 – 40 min.
  10. Great served with buttermilk.
Ursula Gabryjelski

Hard Cider (for the holiday’s)

Monday, October 17th, 2011
  • 1 gallon Cider
  • .5 cup sugar
  • .5 cup lemon juice
  • 2 teaspoons cinnamon
  • 1 cup orange juice
  • 1.5 teaspoons ground cloves
  • .5 – 1 cup rum or brandy
  1. Heat cider, sugar, lemon juice, cinnamon, orange juice, cloves to almost boiling point.
  2. Add rum or brandy to taste.

Green Bean Casserole

Monday, October 17th, 2011
  • 1 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • .75 cup shredded sharp Cheddar cheese
  • 1.5 cup sour cream
  • 1 tablespoon white sugar
  • 1.5 teaspoon salt
  • 1 pound frozen cut green beans, thawed and drained (Fresh is better!)
  • 2 cups prepared stuffing
  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Place green beans in a 9×13 inch glass pan
  3. Saute onions with butter in a large frying pan over medium heat until translucent.
  4. Add flour and stir to coat flour.
  5. Gradually add milk and bring to a boil.
  6. Add cheese, sour cream, sugar, and salt.
  7. Cook till thickened and cheese is melted.
  8. Pour mixture over green beans and top with a layer of stuffing
  9. Bake for 25 to 30 minutes.

Golombki (Stuffed Cabage)

Monday, October 17th, 2011
  • 1 large head of cabbage (if large heads are not available use 2 or 3 smaller ones)
  • .5 pounds ground beef
  • 1 pound ground pork
  • 1 tablespoon. oil
  • 1 large onion finely chopped
  • 2 c. cooked rice (any kind)
  • .5 bunch fresh Italian parsley finely chopped
  • 2 stalks of celery, cut in half
  • 3 carrots, peeled and cut lengthwise in half
  • 1 – 6 oz. can of tomato paste
  • .75 cups of heavy cream
  • 2 tablespoon. flour
  • 1 teaspoon. salt
  • .5 teaspoon pepper
This is a multi-step process.  It seems overwhelming reading it, but its not that hard...

Prepare Cabbage Leaves For Stuffing

  1. Wash the head of cabbage, with a sharp, thin knife cut a deep X in the core, place it on a deep dish in a microwave and cook it for about 8 minutes. or depending on the power of your microwave, till the top layer of leaves are soft and pliable, but not too soft or mushy.
  2. Remove all leaves that come off easily be cutting at the core with a knife.
  3. Put the head of cabbage back into the microwave and cook for additional 5 minutes (again time may vary) till top layer is soft enough for removal.
  4. Continue this procedure till you have removed almost all the leaves.
  5. Do not discard the center of the cabbage, or any leaves that get torn and damaged.
  6. Every so often cut off the core that remains after cutting off the leaves.
  7. Timing is difficult to indicate (I never timed it, I do it by sight and feel), but one thing to indicate that it’s done is the leaves loose that fresh cabbage stiffness and are quite pliable.
  8. While the rest of the cabbage is cooking, take each of the softened leaves and carefully slice off top layer of the main rib of the leaf (this is optional and if you’re not comfortable doing this – don’t, but it makes the leaf more workable when stuffing).
  9. Leave the leaves to cool and prepare the stuffing.

Prepare Stuffing

  1. In a skillet heat up the oil, then sauté the onion till limp.
  2. Mix together the meat, rice, onion, parsley, salt and pepper.
  3. Make sure all ingredients are mixed well.

Stuffing The Cabbage

  1. Place a leaf on a flat surface, stem end facing you.
  2. Place a full tablespoon (more or less depending on the size of the leaf) of stuffing in the center of the leaf.
  3. Fold over the stuffing the end of leaf facing you, then fold over that both sides, then roll over the entire thing over the remaining end.
  4. When wrapping the stuffing, try to do it tightly, it helps the golombki stay together better.
  5. Do all the leaves until all the stuffing is gone.
  6. If you have stuffing left over and no more leaves, unwrap some, add a bit more stuffing and rewrap, until all stuffing is gone.
  7. Ideally you should have several leaves left over as well as the center of the cabbage.

Cooking The Golombkis

  1. In a large pot or a deep Pyrex type dish (usually the one you cooked the cabbage head in) place some the leftover leaves on the bottom.
  2. Then place the golombki on their ends, fitting them all tightly (and I mean tightly), if any left place them flat on top.
  3. Take carrots and celery and fit them in between the golombkis.
  4. Place the remaining leaves on top of everything.
  5. Pour about 1 – 2 cups of water.
  6. Cook over medium heat, tightly covered for about 45 min on the stove, or in the Pyrex bake in an oven tightly covered for about 1 hour at 350.
  7. When done, remove the golombkis from liquid and place in a lasagna type dish or pan, laying them flat and tight.

Making The Gravy

  1. Place the liquid in a sauce pan.
  2. In a blender, blend the carrots and celery with a little bit of the liquid till pureed.
  3. Add to the liquid, but remove any strings from the celery if present.
  4. In a small bowl or a cup thin down the tomato paste by adding a little bit at a time of the cooking liquid and mixing well until it is fairly thinned down and pours easily.
  5. Add to the rest of the liquid.
  6. Add ½ teaspoon salt and a few dashes of pepper.
  7. Cook over low heat for about 5 to 10 minutes.
  8. Place the flour into a cup or small bowl, add a little bit of water to make a thick paste.
  9. Work it until it is quiet smooth.
  10. Slowly add the heavy cream to this paste and continue to blend it together.
  11. When ready, add couple of spoonfuls of the tomato liquid to the cream mixture and blend it in well (this prevents the cream from curdling when added to the acidic mixture – the tomato liquid).
  12. Slowly pour the cream mixture into the slowly cooking tomato liquid, stirring constantly.
  13. Bring slowly to a boil and cook for about 3 minutes.
Pour the gravy over the golombkis and you are ready to enjoy them.

Ursula Gabryjelski

Dinosaur BBQ Sauce

Monday, October 17th, 2011
This is a recipe from a friend, who got it from a BBQ place in upstate NY, Dinosaur BBQ.
  • .25 cups vegetable oil
  • 1 cup minced onion
  • .5 cup minced green pepper
  • 1 jalapeno pepper, seeded and minced
  • Pinch of kosher salt
  • Pinch of kosher black pepper
  • 2 tablespoons minced garlic
  • 1 can (28 ounces) tomato sauce
  • 2 cups ketchup (preferably Heinz)
  • 1 cup water
  • .75 cups Worcestershire sauce
  • .5 cups cider vinegar
  • .25 cups lemon juice
  • .25 cups molasses
  • .25 cups cayenne pepper sauce
  • .25 cups spicy brown mustard
  • .75 cups dark brown sugar, packed
  • 1 tablespoon chili powder
  • 2 teaspoons coarsely ground black pepper
  • .5 teaspoons ground allspice
  • 1 tablespoon Liquid Smoke (optional)
  1. Pour the oil into a large saucepan and set over medium-high heat.
  2. Toss in the onions, green peppers, and jalapenos and give them a stir.
  3. Season with a pinch of salt and pepper and cook until soft and golden.
  4. Add the garlic and cook for 1 minute more.
  5. Dump in everything else, except for the Liquid Smoke.
  6. Bring to a boil, then lower the heat so the sauce simmers.
  7. Simmer for about 10 minutes.
  8. Swirl in the Liquid Smoke, and let the sauce cool.
  9. Pour it into a container, cover, and store in the fridge until ready to use.
Makes 6 - 7 cups