Linda's Desk...
Good morning
from Linda in Michigan. Maggie needed a break, and I needed to be productive, so
you get an A2Z issue with a slight twist to it. I have enjoyed A2Z almost since
it??™s beginnings. The Ramblings, humor, and great recipes have seen me through a
couple of very rough years. Together we have gone from End Stage Renal Disease,
dialysis, and gloriously, to a kidney transplant in July of 2003. During those
years, when the doctors were worried about nutrition , they would encourage me
to eat comfort foods. And comfort is what I found every morning in my mailbox. I
have taken comfort in Tex-Mex, Italian, Southern, and almost every ethnic
offering found in Maggie??™s wonderful labor of love. Now it is time for me to
give back. I am of Polish decent, and would like you to share in the dishes of
my childhood. My children have learned to cook these wonderful foods, and just
recently I taught my eight year old granddaughter how to make Golumbki. Now it
is your turn to go back with me into my Buscia??™s kitchen. That is where I
learned to cook by sight, feel, and smell. I have tried to figure measurements
as best as I could. If you are a picky, precise cook, you may want to hit the
delete button now! Or take a chance with me, and maybe you will find something
to comfort you when you need it most.
From Linda in
Michigan
Having trouble placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
"It is a requirement that items sent for posting NOT be from other newsletters."
(To see web version of newsletter click
here.)
The print is much larger and in bolder type for those with vision impairments, too.
![]()
![]()
If you are having trouble receiving issues, please click here for assistance.
To subscribe (or unsubscribe) to this publication, follow the links at the bottom of each issue. I cannot subscribe (or unsubscribe) folks. You must do this for yourself.
Enjoy!
Ramblings...
Polish Proverbs
A good appetite needs no sauce.
A good bargain is a pick-purse.
A good painter need not give a name to his picture, a bad one must.
A guest sees more in an hour than the host in a year.
A noisy cow gives little milk.
A poor dancer will be disturbed even by the hem of her skirt.
All times are good when old.
Do not push the river, it will flow by itself.
Even a clock that does not work is right twice a day.
Even the goats will jump on a slanted tree.
Every error has its excuse.
Fish, to taste good, must swim three times: in water, in butter, and in wine.
God grant me a good sword and no use for it.
Hunger will lead a fox out of the forest.
Hungry bellies have no ears.
Ink, if not used, will dry up.
Innocence itself sometimes hath need of a mask.
Innocence plays in the backyard of ignorance.
Love enters a man through his eyes, woman through her ears.
Never seek the wind in the field. It is useless to try and find what is gone.
Nowadays you must go to heaven to meet an angel.
On a thief, the hat's on fire.
The doctor demands his fees whether he has killed the illness or the patient.
The greater love is a mother's; then comes a dog's; then a sweetheart's.
The greatest love is a mother's, then a dog's, then a sweetheart's.
The greatest oaks have been little acorns.
The woman cries before the wedding and the man after.
There will be no bread from that flour.
Under capitalism man exploits man; under socialism the reverse is true.
Watch the faces of those who bow low.
What little Johnny has not learned, big John will not know.
Wherever you go, you can't get rid of yourself.
Words must be weighed, not counted.
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
![]()
Polish Cookery
By MARJA OCHOROWICZ
Poland's bestselling cookbook adapted for American kitchens.
Save 30% at Amazon.com
Eligible for FREE Super Saver Shipping
Your purchase supports A to Z Recipes
Did You Know?...
SO YOU THINK YOU KNOW EVERYTHING?
A dime has 118 ridges around the edge.
A cat has 32 muscles in each ear.
A crocodile cannot stick out its tongue.
A dragonfly has a life span of 24 hours.
A goldfish has a memory span of three seconds.
A "jiffy" is an actual unit of time for 1/100th of a second.
A shark is the only fish that can blink with both eyes.
A snail can sleep for three years.
Al Capone's business card said he was a used furniture dealer.
All 50 states are listed across the top of the Lincoln Memorial on the back of
the $5 bill.
Almonds are a member of the peach family.
An ostrich's eye is bigger than its brain.
Babies are born without kneecaps. They don't appear until the child reaches 2 to
6 years of age.
Butterflies taste with their feet.
Cats have over one hundred vocal sounds. Dogs only have about 10.
"Dreamt" is the only English word that ends in the letters "mt".
February 1865 is the only month in recorded history not to have a full moon.
In the last 4,000 years, no new animals have been domesticated.
If the population of China walked past you, in single file, the line would never
end because of the rate of reproduction.
If you are an average American, in your whole life, you will spend an average of
6 months waiting at red lights.
It's impossible to sneeze with your eyes open.
Leonardo Da Vinci invented the scissors.
Maine is the only state whose name is just one syllable.
No word in the English language rhymes with month, orange, silver, or purple.
On a Canadian two dollar bill, the flag flying over the Parliament building is
an American flag.
Our eyes are always the same size from birth, but our nose and ears never stop
growing.
Peanuts are one of the ingredients of dynamite.
Rubber bands last longer when refrigerated.
"Stewardesses" is the longest word typed with only the left hand and "lollipop"
with your right.
The average person's left hand does 56% of the typing.
The cruise liner, QE2, moves only six inches for each gallon of diesel that it
burns.
The microwave was invented after a researcher walked by a radar tube and a
chocolate bar melted in his pocket.
The sentence: "The quick brown fox jumps over the lazy dog" uses every letter of
the alphabet.
The winter of 1932 was so cold that Niagara Falls froze completely solid.
The words 'racecar,' 'kayak' and 'level' are the same whether they are read left
to right or right to left (palindromes).
There are 293 ways to make change for a dollar.
There are more chickens than people in the world.
....................Now you know everything!
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
COOKING TOOLS
These are helpful tools; sites (not downloads) that you could add to your desk top.
Cooking Measurements
Here is a great site for help with cooking measurements:
http://www.baking911.com/howto_measure.htm
Cooking Units Converter
Converts metric, imperial, etc. units:
http://www.unitsconverter.net/
Recipe Quantity Calculator
This is a WONDERFUL tool, especially for those who cook for one or two:
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.asp
Great conversion tools on one website
Convert measurements, calculator, you name it FREE:
ConvertIt.com
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
![]()
Make It Now, Bake It Later! The Next Generation: More Than 200 Easy and Delicious Recipes for Make-Ahead Dishes
30% off at Amazon.com
Eligible for FREE Super Saver Shipping
Your purchase supports A to Z Recipes
The Mail Box...
Welcome to The Mail Box where a2z family members may send mail for all to read. It is expected that opinions, suggestions, etc. posted here be done with kindness and respect for all involved. If you have a message for the group, please send it to maggieblackwell@hotmail.com with "Mail Box" as subject. As in ALL items for posting, your first name and location must be included in the message. Posting is at the discretion of the publisher.
If you would like to view the current Reader Opinion
Poll on the web site, visit this
MailBox link.
NEW MAIL:
Hello to my a2z family:
When Linda wrote me about doing an issue, I was delighted. Not just for the
extra help but because you would get to know each other better. Not much else
speaks of you like your eating habits. Truth! She also said something cute: "I'm
sorry I couldn't do any Polish Dishes for Two, or Heart Healthy, as Polish
recipes are neither!"
For Linda and you, I looked up on the internet and have found some low-fat
methods for ingredients that are common to Polish recipes. And, since many will
keep really well, those of you who "cook for two" can have your cake and eat it,
too.
Lighten up Polish recipes by trying some of these ideas:
LOW-FAT SOUR CREAM. In blender, whirl a pint of creamed cottage cheese
and juice of 1/2 lemon to a smooth sour-cream consistency. You can also blend
together 1 part cottage cheese and 1 part no-fat plain yogurt. Use as a cold
topping on pierogi, nalesniki, potato pancakes and salads.
LOW-FAT MAYONNAISE. In blender, combine 2/3 c. sweetened canned condensed
milk, 1/4 c. salad oil, 1/4 c. lemon juice, 1/2 t. salt, 1 t. brown prepared
mustard (Polish or Dusseldorf type), 1 egg yolk and 1/4 t. white pepper. Blend
until smooth and thick. Use as you would ordinary mayonnaise which would contain
7 times more oil than this recipe.
LOW-FAT ALL-PURPOSE SAUCE. Simply fork-blend 1 c. lite mayonnaise, 1 c.
plain no-fat yogurt, 1 t. brown prepared mustard, 1 t. sugar, 1 T. lemon juice,
1/4 t. white pepper (or ordinary black pepper) and 1/2 salt (optional) until a
thick, creamy sauce. Excellent on fish, cold meats, hard-cooked eggs, in
sandwiches, potato salad, tuna salad, cole slaw and other salads. Variations:
Add 1-2 heaping T. prepared horseradish for horseradish sauce or 1 heaping T.
brown prepared mustard to get a nice mustard cold mustard sauce. For a
pleasantly pinkish hue, stir 1/4 c. beet juice (from canned beets) into basic
recipe. Or add 1 heaping T. beet and horseradish relish. For garden-green sauce,
stir in 1 c. of any or all of the following finely-chopped greens: dill,
parsley, chives, chervil, baby-radish tops, baby-beet greens, fresh basil, and
garden cress.
POLISH-STYLE CRANBERRY RELISH. In blender, combine 1 c. whole-style
canned cranberry sauce, 1 c. red-currant jelly and juice of 1 lemon. Whirl until
blended and combine with 2 c. drained, diced, canned pears. Cover and
refrigerate overnight or longer before serving. For a zesty twist, add 1 t.
prepared non-creamed horseradish.
POTATO PANCAKES. Sift together into bowl 6 T. flour, 1 t. salt and 1/4 t.
baking powder. Into blender pour Egg Beater or other egg substitute equivalent
to 3 eggs. Start blender and add gradually 6 medium sized peeled potatoes,
sliced or dices, and 1 small chopped onion. When mixture is uniform, pour it
into dry ingredients and mix well with wooden spoon until blended. Spoon mixture
into hot oil in skillet and fry until brown and crispy on both sides. Drain on
paper towel and serve at once with sugar and/or your low-fat sour cream (made by
blending cottage cheese).
EGGLESS PIEROGI. Sift 2 c. flour onto board. Make depression in flour
mound and into it pour 1 T. salad oil and 2/3-3/4 c. lukewarm water. Use flat of
knife blade to more dry flour into moistened center. When all is moist, work
into a dough with your hands and knead until elastic. It has been kneaded enough
if small holes are visible when dough is cut in half. Roll out thin on floured
board and cut into circles with glass or biscuit-cutter. Drain about 3 c. canned
apple or cherry pie filling in sieve, mixing lightly until dripping stops. (Use
fruit drippings as topping for cakes, puddings or ice-cream.) Combine filling
with 3 T. bread crumbs and use it to fill pierogi. Seal well by pinching ends
together between fingers or crimping them with a fork and cook in lightly salted
boiling water 8-10 minutes from the time boiling resumes. Remove with slotted
spoon to colander, rinse briefly with cold water and serve immediately. Sprinkle
with confectioner's sugar and low-fat sour cream.
?
Searching around for all things Polish, I happened upon a site. This is
wonderful, especially if you ARE Polish and communicate with others who speak
the language.
http://www.thepolishtranslator.com/freetrans.html
It is a free translator...very helpful in recipes and communication in written
word.
Thanks, Linda!
Maggie
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Pleasing Polish Recipes
Eligible for FREE Super Saver Shipping
Your purchase supports A to Z Recipes
Discussion Forum
Our discussion forum at QuickTopic is where a2z??™ers go to meet others, swap recipes, and give feedback about what is going on in A to Z Recipes. To join in at QT (or just to read) use your web browser to go to:
A to Z Recipes Discussion Forum
Also, the Florida Bunch are planning another A to Z Family Reunion in September. Guess who the "guest of honor" is? Go to the QT and find out!
You don't have to register or sign in, and you can choose to receive email for newly posted messages -- just click the
Subscribe button when you get there.
NOTE:
Maybe once you get to the site using the above link, you could add it to favorites. Links that are easy to find are more likely to be used again.
<
21724/39619_0781807654.01.TZZZZZZZ.jpg
ZZZZZ.jpg">
The Best of Slovak Cooking
Eligible for FREE Super Saver Shipping
Your purchase supports A to Z Recipes
Next Monthly Theme...
Fresh Is Best!
What a great theme topic as we all know, fresh is best! So, what are we looking for in this month's theme? We would like recipes using fresh ingredients. No canned vegetables, fruit, etc. It would be ideal if all ingredients were fresh, although some seasonings and spices that are dried may be used. This is great for those of you who, like me, shy away from a lot of canned goods. A peek in my pantry will find very few canned or packaged goods, but almost never a packaged gravy, sauce, etc. Let's have some fun with this theme while the picking is great for fresh fruits and vegetables.
Here is the recipe submission set of rules:
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
The deadline for August's theme issue is Friday, July 30th.
Theme recipes must have subject: "Fresh Is Best" and will be posted on Sunday, August 1st.
As usual, only recipes are to be sent to: A to Z Recipes Inbox
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
<
21724/39622_B0000644FG.01-A23NLORBGXOLEO.MZZZZZZZ.jpg
ZZZZZ.jpg">
Pyrex Prepware 13-pc. Set
Oh, how I could use this set...how about you?
Eligible for FREE Super Saver Shipping
Your purchase supports A to Z Recipes
Crazy Corner...
This is a detective story so pay close attention!!!
Three elderly ladies are excited about seeing their first BALTIMORE ORIOLES
baseball game. They smuggle a bottle of Jack Daniel's into the
ball park. The game is real exciting and they are enjoying themselves immensely
mixing the Jack Daniel's with soft drinks. Soon they realize
that the bottle is almost gone and the game has a lot of innings to go.
Based on the given information, what inning is it and how many players are on
base?
Think
Think some more
The bottom of the fifth and the bags are loaded!......
Polish Sausage
A guy goes into a store and tells the clerk, "I'd like some Polish sausage."
The clerk looks at him and says, "Are you Polish?"
The guy, clearly offended, says, "Well, yes I am. But let me ask you something."
If I had asked for Italian sausage would you ask me if I was Italian? Or if I
had asked for German bratwurst, would you ask me if I was German? Or if I asked
for a kosher hot dog would you ask me if I was Jewish? Or if I had asked for a
taco would you ask if I was Mexican? Would ya, huh? Would ya?"
The clerk says, "Well, no."
With deep self-righteous indignation, the guy says, "Well, all right then, why
did you ask me if I'm Polish just because I ask for Polish sausage?"
The clerk replies, "Because this is Home Depot."
Q & A
Q: You go to a cockfight. How do you know if a Polak is there?
A: He's the one with a duck.
Q: How do you know if an Italian is there?
A: He bet on the duck.
Q: How do you know if the Mafia is there?
A: The duck wins.
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Love is not blind.
That's why they make lingerie...
How Can I Help?...
Placing a vote takes only a moment and helps promote A to Z Recipes.
<
21724/39614_cumuli_vote.jpg
_vote.jpg" height="60" width="110" border="0">
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. You may donate through PayPal, Amazon Honor System, or other methods listed.
<
21724/39620_T3SOSIKTYVT8Y3
IKTYVT8Y3" usemap="#T3SOSIKTYVT8Y3" border="0" alt="Amazon Honor System">
To make cash donations using other methods, click here.
Linda??™s Polish Favorites...
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
POLISH CUCUMBERS IN SOUR CREAM
1 cup sour cream
2 large cucumbers
3 tablespoons vinegar
Salt
Peel and slice cucumbers. Add salt and let stand for one hour. Rinse and drain.
Mix sour cream and vinegar, and pour mixture over cucumbers. Let stand for at
least one hour before serving.
BORSCHT
(Beet Soup)
1 pound can of red beets, cut into chunks
1 large diced onion
2 cans of water
1 4 oz can of mushrooms
1 bay leaf
2 tablespoons of vinegar
Salt and pepper
Boil all ingredients together for one hour. Thicken with a little flour and
water as to make a thin gravy. Boil for ten more minutes and serve with a dollop
of sour cream if desired.
KAPUSTA
(Spareribs and Sauerkraut)
2 pounds country spareribs
2 tablespoons butter
2 bay leaves
1 clove of garlic
2 quarts sauerkraut
1 chopped onion
5 or 6 potatoes (cut into chunks)
In a large pot, brown ribs and onion and garlic in butter. Do not drain. Add
sauerkraut, bay leaf, and enough water to cover. Let simmer for 3-4 hours. Add
potatoes in the last hour and let simmer until potatoes are cooked. Drain and
serve.
GOLUMBKI
(Cabbage Rolls)
I have pared down this recipe from the original. The one I have makes about 50
cabbage rolls! This should yield about 10 rolls, depending on the size of the
cabbage leaves.
1 head cabbage
1 and a half pounds of hamburger
2 cups of cooked rice
Salt and pepper to taste
1 46 ounce can of tomato juice
Remove core from cabbage. Boil the head of cabbage and remove leaves as they
soften. Combine hamburger, rice and salt and pepper. Place about 2 tablespoons
of the meat mixture in the center of a cabbage leaf. Roll up from the bottom
once, tuck in the sides of the leaf and keep rolling, forming a little bundle.
Place in a roasting pan or oven proof casserole dish. Pour in enough tomato
juice to cover the rolls and bake, covered, for about 2-3 hours until the juice
is bubbly and the top rolls are browned.
KRUSCHIKI
(Polish Angel Wings)
1 Cup flour
1 Tablespoon sugar
3 Large egg yolks
3 Tablespoons sour cream
Vegetable oil
About 3 Cups powdered sugar
Place flour and sugar in a medium bowl. Stir to combine. Make a well in the
center of flour mixture. Add egg yolks, and sour cream and stir until a soft
dough forms
Form dough into 2 balls. Wrap in plastic wrap and refrigerate at least 30
minutes or overnight
Working with 1 ball at a time, unwrap dough and place on a lightly floured
surface. Roll out the dough with a lightly floured rolling pin to a 12 x 10-inch
rectangle. Cut dough lengthwise in half, cut each half into 12 strips.
Make a 1-inch vertical slit down center of each strip. Insert one end of strip
through the cut to form a twist. Repeat with the remaining strips.
Heat oil in large saucepan to 375 degrees F. Place a few strips at a time into
hot oil. Fry about 1 minute or until golden brown, turning cookies once with
slotted spoon. Drain on paper towels.
Place 1/3 cup powdered sugar in a small plastic bag. Add warm cookies, one at a
time. Close bag and shake until cookies are coated with sugar. Repeat with
additional sugar and remaining cookies. Cookies are best when served
immediately, but can be stored in an airtight container.
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Heart Healthy...
SLEDZIE W SMIETANIE*
(Herring with Sour Cream)
Herring is a traditional Polish hors d'oeuvre. There is no lack of herring in
Poland, as it is fished in large quantities in the Baltic Sea. There are many
different herring dishes, and although they can be eaten fresh, this is the most
favorite way of preparing them.
12 salted herring fillets
3.5 oz onion
4 hard-boiled eggs
8 oz fat-free sour cream
Rinse the herrings and set aside. Peel and dice onions. Mix the onions with the
sour cream in a bowl. Add herrings and chill. When ready to serve, decorate with
sliced hard-boiled eggs. Serves 4.
*Publisher recipe
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
For Two...
WIEPRZOWINA W SMIETANIE*
(Baked Pork Chops in Sour Cream)
4 Pork chops (3/4" thick)
1/2 c Sour cream
1 T Sugar
2 T Vinegar
1/2 c Water
Pepper to taste
Salt to taste
Salt and pepper the pork chops on both sides and fry in butter until brown. Mix
together vinegar, sugar, water and pour the mixture over the chops. Bring to
boil, reduce heat and simmer gently about 1 1/4 hours or until chops are tender.
Add sour cream and heat to just under boil.
*Publisher recipe
Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."
Publisher's Choice...
PACZKI
(Polish doughnuts; pronounced 'punch-key')
(Se
21724/39618_Paczki.jpg
/Paczki.jpg" target="new">photo)
INGREDIENTS:
3 packages active dry yeast
1.5 ounces rum
1/2 cup lukewarm milk
1 cup melted butter
6 cups flour
prune filling or cherry jam (jams w/o added sugar)
1 cup milk, scalded & cooled
oil for deep frying
2 teaspoons salt
powdered sugar for sprinkling
20 egg yolks (yes 20!)
3/4 cup sugar
INSTRUCTIONS:
Dissolve the yeast in the lukewarm milk for 5 minutes. Sift the flour into the
scalded milk gradually. Add the yeast mixture, stirring until smooth. Let rise
for 1/2 hour. Beat the salt into the egg yolks; add to flour mixture, mix well.
Add the sugar and rum. Mix well. Knead until the dough no longer sticks to the
sides. Gradually knead in the butter. Place in a greased bowl, turn to coat and
let rise until doubled. Punch down and let rise again. Cut the dough in half,
set one half aside and roll out the second half about 1/4 inch thick. Using a
2-inch biscuit cutter cut as many rounds as possible. Place a dab of jam or
filling on one round, cover jam with another round and seal edges. Place the
filled paczki on greased sheets, allowing room between each for rising. Repeat
the process until all the dough is used. Let the paczki rise for about 1 hour or
until doubled. Pour the oil into deep fryer or deep pan (about 5 inches). Heat
the oil until it is about 360 to 370 degrees. Deep fry the paczki in oil for
about 3 minutes per side or until golden brown on both sides. Dust with powdered
sugar.
Special Offer for A to Z Recipes Subscribers!!!
Get Over 100 Cookbooks For One Low Price
And Nothing Else To Purchase!
Unlike millions of plain old recipe sites,
you can download entire cookbooks with just one click!
Just about all of our cookbooks are in PDF format,
so both Windows and Mac users can enjoy the library.
Click Here!
Join The E-Cookbooks Library
For Only $17.97
Free Bonus!!
Order Now and get the entire library on a
CD-ROM for Windows! (a $24.95 value) You will
still have lifetime online access to download all
the new additions! A fantastic value for only $17.97
Click Here Now To Join!
(Credit Cards and Checks Accepted)
~A to Z Recipes will benefit from each sale.~
Always remember:
Do NOT respond to this newsletter by hitting "REPLY". Please use the appropriate email address. Thanks!
Search for interesting ezines and newsletters here.
Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
A to Z Recipes Website
| View recent issue archives on our web site
| View recent issue archives at Zinester
| View vintage issue archives at Topica
| Shop with Us
| Subscribe to Newsletter
| Unsubscribe from A to Z Recipes
| Recipe Collection
| Contact List Owner
| Make a Submission
| Support this publication
| Reciprocal Links
|
