Golombki (Stuffed Cabage)

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.

Smacznego!
Ursula Gabryjelski

Dinosaur BBQ Sauce

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

Crockpot Pot Roast Dinner

October 17th, 2011
  • 2 Pounds of Chuck Roast
  • 1 Packet Good Seasons’ Italian Dressing Mix
  • 3 Carrots
  • 2 Stalks Celery
  • 1 Onion
  • 3 Potatoes
  • Salt
  • Pepper
  1. Season chuck roast with salt & pepper to taste.
  2. In a skillet, brown the chuck roast on all sides over high heat.
  3. Chop the celery, carrots, onion, & potatoes, then place into crockpot.
  4. Add 1 cup of water to crockpot.
  5. Sprinkle Italian Dressing mix over crockpot contents.
  6. Add chuck roast to crockpot. Stir up contents as good as you can.
  7. Cook on low for 8-10 hours.

Corn Crack (A buttery spread for corn-on-the-cob)

October 17th, 2011
  • 1 Stick Butter
  • garlic powered – 3 or 4 shakes
  • Chipolte / Cayenne Pepper – JUST a pinch
  • 1 teaspoon sugar
  • Fresh bunch of parsley
  • 6 ears of corn
  1. 1/2 shuck the corn (pull it down, remove silk. You need to close it later)
  2. Put in water for a while
  3. Take corn out, and paint LIBERALLY with corn crack.
  4. Cook on grill for 30 minutes, direct medium heat

(Ciccone) Sauce

October 17th, 2011
  • 12 ounces salt pork
  • 2 tablespoons olive oil
  • 2 onions
  • 8 cloves garlic
  • 2 28 ounce can tomato sauce
  • 2 small can tomato paste
  • 2 tablespoons oregano
  • 1 tablespoon basil
  • 2 bay leaves
  • granulated garlic
  • sugar
  • red wine
  1. Add oil to pan and heat.
  2. Cut up salt pork, and cook till fat is liquified.
  3. Add diced up onions.
  4. Cook till brown, then add 4 cloves garlic
  5. Strain off the excess oil, place mixture into pot.
  6. Add meatball, sauce, paste, garlic, oregano, basil, and bay leaves.
  7. Cook using sugar & red wine to balance sweet / bitter.

Meatballs

  • 2 egg
  • 1 pound hamburger
  • Raisings
  • .66 cups roman cheese
  • .5 cups italian seasoned breadcrumbs
ok so the pot is going and you want to do meatballs now.
Basically its one egg to a pound of hamburg and a handful of italian seasoned breadcrumbs and parm or romano cheese to get the right texture.
If you want to do some traditional raisin ones throw those in half of the mixture.
The classic family rule is the bigger meatballs arew the raisin ones.
  1. Make the balls and put on a cookie sheet and cook in the oven
  2. as they begin to brown turn them so they get a nice crusty shell
  3. When they are done throw them in the sauce they add to flavor.

Chili

October 17th, 2011
  • 2 pounds ground beef (80/20)
  • 28 ounces tomato puree (Progesso)
  • 16 ounces Light Red Kidney Beans (Bush’s Best)
  • 16 ounces Dark Red Kidney Beans (Bush’s Best)
  • 2 medium onions, chopped
  • 2 cloves garlic, chopped
  • 4 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • .5 cup water
  1. Brown beef and drain.
  2. Put all ingredients in a crock pot.
  3. Cook on low for 10 hours (or high for 5 hours)
  4. Serve with onions and cheddar.

Chicken Soup

October 17th, 2011
  • Whole chicken (5 – 7 pounds) cut up, including all giblets except liver
  • 5 pounds beef short ribs (usually 6 ribs)
  • 7 carrots whole, peeled and trimmed
  • 9 stalks of celery with leaves, cut in half
  • Celery root, peeled and thickly sliced, (if available)
  • A bunch of fresh Italian parsley, washed carefully
  • 1 medium onion, peeled, quartered, burned till black over high heat in an ungreased frying pan
  • 2 large leek, cut length wise and then in half, wash carefully between leaves
  • 1 small head of savoy cabbage, cut in 6 wedges
  • 6 builion beef cubes
  • 8 peppercorns
  • 3 bay leaves
  • 3 tablespoons Salt
  • .5 teaspoons. black pepper
  • 1 pound Very fine egg noodles (Pennsylvania Dutch brand makes them, or try in Jewish food section)
  • Bunch of fresh dill weed, washed, dried on paper towel, and finely chopped
This recipe requires a 20 quart pot.  If one is not available, the recipe may be cut down approximately adjusting all ingredients.  You may vary the amounts of any of the ingredients according to own taste and availability, but to begin with try to stay true to recipe.
NEVER STIR THE SOUP WHILE YOU ARE COOKING IT
DO NOT COVER WHILE SITTING IDLE ON STOVE WITHOUT HEAT...IT WILL SOUR THE SOUP!!!
No problem covering the soup in the fridge, or while heating.

  1. Wash beef, place in the pot, & add 17 quarts (up to the pot handle rivets) cold water. Cover the pot bring to boil on high heat, then lower the heat and keep boiling for about 3 hours (until about 1/2 the water has boiled away).
  2. Skin the chicken, trimming as much fat as you can (get close, not perfect as a little fat is good).  Place the whole chicken AND the giblets into the pot.  Add COLD water back up to the 17 quart mark.  Cover & bring to boiling on high heat, & lower heat, half covering pot.  Keep boiling for 1.5 hours (until you have lost a few quarts of water).  DO NOT LEAVE AT A FAST ROLLING BOIL (this will muddy the soup, and it looks bad).
  3. With a ladle, skim off much (but not all) of the foam and fat from the liquid in the pot.
  4. Put in Onion, bay leaves, peppercorns, bouillon cubes, celery root, and carrots.  Bring back to the slow boil, THEN cover and let boil for 20 minutes.
  5. Put in leeks, celery, parsley, salt, & pepper.  Add water back to 17 quarts if needed.  Cook 15 more minutes.
  6. Put in the savoy cabbage, add water nearly to the top and cook (a slow boil) uncovered 20 minutes.
  7. While the broth is cooking, cook the noodles in a separate pot, about 6 – 8 quart. Fill it ¾ with water, add 1 tablespoon salt, bring to boil.
  8. Throw in all noodles, stir thoroughly, bring to boiling.
  9. Cook 6 – 7 minutes, then quickly drain in a large colander, rinse well with cold water to cool noodles, let drain.
  10. When well drained place them in another container and stir them slightly, as they could get lumpy and squished in the colander.
  11. When broth is finished cooking, carefully remove meats and vegetables from it with 2 slotted spoons letting the broth drain from them. Place the meats and vegetables on serving platters, cover to keep hot till serving.
  12. Let everyone assemble their own soup.  MAKE SURE that the dill is the last thing you sprinkle on, then pour soup over everything.
I keep the broth slightly covered and on a very, very low heat to keep it hot throughout the meal.
It must be served hot for best taste.
When reheating the broth, do it very slowly.
After several heatings, it may be necessary to strain the broth through a cheesecloth to keep it nice and clear.
After storing the noodles in refrigerator, you may want to run them under hot water in a colander to warm them up.
This will feed at least 12 people with leftovers.
Broth is also excellent to drink hot on a cold day.
It is our family’s favorite Sunday meal, we hope you will enjoy it as much as we have.
Smacznego!
Ursula Gabryjelski

Chicken Salad

October 17th, 2011
  • 1/2 pound shredded chicken
  • 1 stalk celery
  • 15 olives, green with pimentos
  • 2 hard boiled eggs
  • 1/2 cupish of mayonaise
  1. Hand shred cooked chicken.
  2. Cut, very finely, celerly.
  3. Cut olives (4 pieces per olive)
  4. Chop hard boiled eggs.
  5. Mix ingredients by hand, like tossing a salad.
  6. Add Mayonaise, and squish / mix everything together.

Buffalo Chicken Dip

October 17th, 2011
  • 10 ounce cans chunk chicken, drained (or make your own…)
  • 8 ounce packages cream cheese, softened
  • .5 cup Ranch dressing
  • .5 cup pepper sauce (such as Frank’s Red Hot®)
  1. Heat chicken & hot sauce in a skillet over medium heat, until heated.
  2. Stir in cream cheese and ranch dressing.
  3. Cook, stirring until well blended and warm.
  4. Transfer the mixture to a slow cooker (or put in the fridge for use later).
  5. Serve with celery sticks and crackers.
Diane Gabryjelski

Beef Stew

October 17th, 2011
  • 2 pounds cubed beef steak (tried 3, seems too much)
  • 1 cup baby carrots
  • 4 large potatoes
  • 12 ounces Guiness
  • 3 onions (sliced)
  • 3 tablespoons butter
  • 1/4 cup all purpose flour
  • 2 tablespoons all purpose flour (for later)
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon dried parsley
  • 3 tablespoons olive oil
  • 1/4 cup read wine
  • 1/4 cup warm water
  • 2 cups water (to boil for onion soup mix)
  • 1 ounce package dry onion soup mix
  1. Combine 1/4 flour and salt in bag. Add meat, and shake to coat.
  2. Heat olive oil in large skillet over medium-high.
  3. Add meat, and cook until evenly brown on the outside.
  4. Place meat, carrots, potatoes, parsley and pepper in crock pot.
  5. Boil 2 cups water, and add onion soup mix. Stir well, add to crock pot.
  6. Add Guiness to crock pot.
  7. In same skillet, melt butter, and saute onions until softened.
  8. Move onions to crock pot.
  9. Add red wine to skillet, and stir to loosen any bits, and add to crock pot.
  10. Cook on high for 30 minutes.
  11. Cook on low for 6 hours, or till meat is tender.
  12. Mix 2 tablespoons flour and 1/4 cup warm water, and add to crock pot.
  13. Cook uncovered for 15 minutes, or until thickened.