Polish Stir-Fry

Ingredients:
1½ lbs new potatoes (red or white)
½ medium onion
8 oz. butter
3 T parsley, minced
2 c. kielbasa (when cut into small pieces)
1 c. shredded cheddar cheese
salt and pepper, to taste

Rinse potatoes and place into a pot.  Cover with water and cook for 15 - 20 minutes until potatoes are fork tender, but not overdone.  Drain and allow to cool.  Leave skins on.  Cut into ¼ inch slices.

Cut kielbasa into small slices, similar to the potatoes.

Dice half of a medium sweet onion.

 

In a cast iron skillet, melt butter.  Add potatoes, kielbasa and onion.

Add salt and pepper, to taste.

Fry over medium heat until potatoes are brown and crusty and the onion is brown.  Add parsley and toss.

 

Sprinkle cheese over the top and place into a 350º oven until cheese is melted slightly.

 
Optional: Serve with a side of horseradish.

Creole Cole Slaw

This recipe is delicious to eat as a side and goes along perfectly with any seafood.  Especially, any Cajun fare such as jambalaya or craw fish.  If you like hot and spicy, then you will enjoy this cole slaw.



Ingredients:
½ large head cabbage, cored and shredded (approx. 4 cups)
½ c. grated carrot
3 green onions, sliced
1 clove garlic, minced
¼ c. sweet pickle relish or chopped sweet pickles
1 t. salt
1 t. black pepper
½ t. cayenne pepper
1½ c. cole slaw dressing or enough mayonnaise/salad dressing to moisten

Core one half of a large head of cabbage.  Remove any blemished outer leaves.  With a sharp knife, shred finely or use a food processor with a slicing blade.  Place in a large bowl.

Grate approximately ½ cup of carrot.  More can be added at your discretion.

Remove root ends of green onions and about half of the green end.  Slice finely and add to the slaw.

Add salt, black pepper and cayenne pepper.

Add diced pickles or relish and clove of minced garlic.

 

Add your favorite slaw dressing or mayonnaise/salad dressing to moisten.  Toss with a spoon to combine, until thoroughly mixed.  Place in a container and lightly sprinkle paprika over the top.  Cover and refrigerate for 3 - 4 hours before serving.  NOTE:  The cabbage will wilt and become more of a homogeneous mixture.