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.

Creamed Curried Ham & Peas Over Biscuits

If you are trying to think of some creative ways to use that Easter ham for leftovers, you may want to try this recipe.  It is very easy and extremely tasty.



Ingredients:

8 T. butter
½ c. flour
2 - 2½ c. milk
1 T. fresh thyme
½ t. curry powder
1 t. salt
½ t. black pepper
2 c. cubed ham
15 oz. can peas, drained

In a large saucepan, melt butter.  Add flour and stir until flour and butter are combined, about two or three minutes. 

Slowly add 2 cups of milk.  Reserve one half cup of milk to thin the mixture if you think it is too thick.

Add thyme leaves, curry powder, salt and pepper.  (You may want to add more salt, depending on your taste.  However, due to the salt from the ham, start with one teaspoon).

Add ham and peas.  Stir over medium heat until mixture is completely warmed through.

Serve over hot biscuits.  In this demonstration, we used Bisquick.  You can use any store-bought biscuit or your favorite biscuit recipe.

Swedish Chef's Steak Tips

It doesn't get any easier than this.  A few ingredients, put them all together, allow them to marinate, and you have a delicious dinner in store for you.  Here is the recipe.... enjoy!

Ingredients:

1½ - 2 lbs. flat iron steak - you may need to ask your butcher to cut this for you
1/3 c. soy sauce
1/3 c. canola oil
5 cloves garlic, minced
3 T. brown sugar
1 T. tomato paste
1 T. salt
1 T. black pepper
½ t. cayenne pepper

 

Prick meat and cut into one inch cubes.  Place into a quart sized plastic Ziploc bag.  Add all ingredients.  Zip bag shut.  With your hands, mix until all ingredients are well-combined in the bag.  Place in refrigerator at least two hours.

You may want to strain some of the marinade from the meat before grilling, in order to reduce flare-ups.

Cook on a preheated grill.  Grill until the internal temperature is 135º, about 8 - 10 minutes.  Remove from heat and place on a platter.  Cover with aluminum foil and allow to rest for about 5 minutes.

In this demonstration they were served over buttered rice with parsley.  They would be equally as good with mashed or baked potatoes, or noodles.