HALUSHKA (Cabbage and Noodles)

Yeah - I know its close to the last recipe. Not in content but in name. This is one we eat during lent. Not really diet food either. This stuff sticks to your ribs and fills your tummy. Just remember - it tends to creep up on you. Its possible to eat way too much before you realize you should have quit a few noodles ago. "I can't believe I ate the whole thing" kind of feeling.

As an aside, I recommend using the bow-tie noodles. I've tested it often, believe me.

HALUSHKA
(Cabbage and Noodles)

• 1 large head of cabbage (grated very fine)
• 3 large onions, chopped
• 1 lb. butter or margarine
• salt
• pepper
• sour cream (optional)
• 2 boxes bow tie noodles

In a large skillet, melt butter and begin sauteing onions. Do not fry onions until brown but until they become translucent.

Add cabbage and stir continuously.

Add salt and pepper to taste.

Cook the cabbage and onions until the cabbage is well done but not browned. Be careful not to burn cabbage. If it is too dry, add more butter.

Meanwhile, boil the bow tie noodles until done and drain.

Add the cabbage mixture to the noodles and toss.

Compliment the dish with sour cream if you like.

Note: (from cookbook contributor) My grandmother used bow tie noodles, but any egg noodles can be substituted. See above.

Editor

http://www.holyprotectioncookbook.com/

HALUSKY WITH CABBAGE

Good afternoon!

I am on a small roll here with the truly Old Country recipes. I don't think this one is on anyones' calorie restricted diet, but it tastes good. Fats generally do. It tends to be gaseous. So pass on the beer unless you live alone or will soon be alone after you eat this dish. Am I the only one who finds this amusing?

Remember to check the sidebar for a link to the free cookbooks.

On with the show.

HALUSKY WITH CABBAGE

Cabbage:

• 1 large head cabbage, chopped
• 2 Tbsp. bacon dripping or oil
• 1 medium onion, chopped
• 1½ tsp. salt

Melt bacon drippings or oil in saucepan. Add chopped cabbage, onions, seasonings and fry over low heat, stirring often.

Dumplings:

• 3 medium potatoes (grated)
• 1 tsp. salt
• 1 egg
• 2 cups flour

Mix together all ingredients using enough of the flour to make a soft dough.

Boil water and drop 1 teaspoon of dough at a time into boiling water. Boil 5 to 10 minutes. Drain dumplings well.

Add to fried cabbage mixture and salt and pepper to taste.

Variations: Instead of the cabbage mixture, add onions sauteed in margarine to dumplings with colby cheese.

Enjoy!

Editor

http://www.holyprotectioncookbook.com/

CHICKEN PATISHKI (Russian Recipe)

Posting an authentic Russian recipe today.

Remember the no-strings-freebies at http://www.holyprotectioncookbook.com/patience.html


CHICKEN PATISHKI
(Russian Recipe)

• 6 boneless skinless chicken breasts
• 2 small quartered onions
• 2 cloves garlic
• 1 tsp. salt
• ½ tsp black pepper
• 1 lightly beaten egg
• 1 Tbsp. water
• 1 cup bread crumbs
• 3 chopped celery stalks
  1 medium chopped onion
• Vegetable Oil
• Bamboo skewers (4 inches long)
  

Cube chicken and set aside.

In food processor, puree onion, garlic, salt, and pepper. Mix with chicken and refrigerate overnight.

Skewer chicken onto bamboo skewers.

Whisk egg with water in shallow bowl. Place dried bread crumbs in pie plate. Dip chicken in egg mixture and then roll in bread crumbs; set aside.

Pour 1 inch of vegetable oil in skillet and heat medium to high.

Add chicken skewers a few at a time and cook until a deep golden brown.This takes about 45 seconds per side.

Preheat oven to 375°.

Put celery and onion on the bottom of a shallow casserole dish.

Prop chicken skewers up against the sides of the casserole, and cover dish.

Bake for 15 minutes, reduce oven to 350° and continue to bake for 45 minutes.

Serve it with rice pilaf.

Editor

http://www.holyprotectioncookbook.com/

MALAYAN PORK CHOPS

I think I'm back to regular postings. Like I said in the last post I apologize for my absence and I'm trying to make amends by bribing you.

I want you to have the cookbooks. Click here and follow the link or just click here to go directly to the download page.
www.holyprotectioncookbook.com/patience.html.

Thanks.


MALAYAN PORK CHOPS

• 4 thickly sliced lean pork chops
• 2 onions, sliced
• 2 Tbsp. cornstarch
• 2 cups water
• 4 Tbsp. soy sauce
• 2-3 Tbsp. shortening

Melt shortening in skillet and fry onions until lightly browned.

Remove onions and brown chops. Remove chops and pour off fat.

Combine remaining ingredients and pour into skillet. Stir vigorously and cook until thickened.

Return chops to gravy. Cover and simmer slowly until chops are tender, about 30 minutes.

Add onions and heat thoroughly. Add salt and pepper to taste.

Serve over rice. Makes about 4 servings.

Editor

http://www.holyprotectioncookbook.com/

Tzimmes

I've been gone awhile haven't I?

Well--remember when I said I was going to transfer this blog to Wordpress?

I gave it a shot and boy did I mucker things up. It transferred fine. Its when I tried to tweak the layout to suit me is when things went awry.

I'm still working on it but its gonna be awhile. I don't work real fast. That's not really true either. I run out of patience fast. More so with age. Especially on some things. Others like people, I tend to let slide.

Speaking of patience. To reward you for reading this post, I'm going to give you two cookbooks. Free. No emails to enter and nothing to do but download them.

If you'll click on over to www.holyprotectioncookbook.com/patience.html
you'll see the links to the downloads.


TZIMMES

• 1½ lb. prunes
• 2 lb. brisket of beef
• 6 medium sweet potatoes
• ½ cup sugar
• 1½ Tbsp. lemon juice

Soak prunes several hours or over night in cold water, just to cover.

Combine prunes, water, and meat in heavy pot. Season with salt and pepper.

Bring to a boil and simmer on low until meat is tender, about 1½ hours.

Remove meat and prunes from gravy. Add pared and sliced sweet potatoes.

Place meat and prunes on top of potatoes and sprinkle with sugar and lemon.

Cover and bake at 350° until potatoes are tender and meat is browned, about 40 minutes.

I hope you enjoy the cookbooks.

Editor

http://www.holyprotectioncookbook.com/