Installment #3

Installment #3

I would like to apologize for taking so long to update this blog. It was never my intention to let it go so long. I am embarrassed that it's been two years!  Many family members and friends have been asking for more recipes. So in honor of what would have been her 93rd birthday, I am posting three more of my favorites today.

Also, I updated the first two blog posts with photos: one of the pound cake and one of the chocolate covered strawberries. After reading through these recipes, I hope you will get busy in the kitchen and make some of this good stuff for yourself and your family!



STRAWBERRY SHORTCAKE:
This cake was Gramps' favorite so we always knew we would have it at least once a year on his birthday, February 4th.  She would often make this in the summer as well for family get togethers. She had a recipe for a round cake (pictured below) and one for a larger rectangle cake.  I have the recipe for the smaller cake. This cake looks great and is delicious!

1 cup sifted flour
1 cup sugar
1 teaspoon baking powder
6 eggs, separated


Beat egg whites until foamy. Add 1 cup of sugar. Beat until stiff. Add egg yolks one at a time. Mix on low speed. Add dry ingredients a few tablespoons at a time. Line bottom of cake pans (2 round cake pans) with wax paper.only.  Bake at 350 for 20 or 25 minutes until cakes are done.  Loosen cakes from pans and remover paper immediately.  Put a layer of whipped cream in between the two cakes with sliced fresh strawberries.  Also put whipped cream on the top of the cake and put whole strawberries on top. I don't have Gram's recipe for homemade whipped cream but here is a link to one: whipped cream


The first two photos below are of a cake that I made. The third photo is of Gram getting ready to cut the larger version of the cake - although it's kind of hard to see the cake in that photo.

LAYERED POTATOES:
A lot of families may be used to having scalloped potatoes or potatoes au gratin served as a side dish with a meal.  Because my grandfather was picky about cheese, my grandmother came up with this delicious potato dish that doesn't have cheese....but it has lots of butter! I really love these potatoes and I hope you will too. They go great with any meat dish but I love them so much that I always wind up eating more of them than anything else on the plate!

There are no quantities/measurements listed in this recipe because it depends on how many people you are serving.

Potatoes, peeled & sliced (I use red skin potatoes, buy any potato will do)
Yellow onion, chopped
Fresh parsley, chopped
Butter
Salt
Pepper


Depending on how much time you have and how good your oven is, you could choose to slice the potatoes raw. Since that takes way too long in my NYC apt. oven, I par boil them first and then slice them. Using a glass dish or any kind of baking dish, first put pieces of butter on the bottom of the pan. Next arrange a layer of potatoes. On top of the potatoes, put salt and pepper, chopped onion, pieces of butter and chopped parsley. Repeat layers until pan is full.  It's usually good to get three layers in your pan so use a smaller pan if you are not using that many potatoes. Cover pan with foil and bake (again it will depend on your oven but I usually do 400) until potatoes are fork tender. It takes at least one hour in my oven. Then remove the foil and let them bake until the top layer browns a little.  Another simple dish, but very flavorful!

                                                                           YUM!

GOLABKI :
This is a traditional Polish dish. It is pronounced ga-wump-kee. Click on this to hear the Polish pronunciation: golabki pronunciation. Basically, Golabki is the Polish version of stuffed cabbage rolls. Click here for more information about: Golabki.

Gram made killer Golabki. It may be the one dish I miss the most since she passed away. Although the last batch I made turned out pretty good, hers were always the best. This is simple comfort food that I have to make a couple of times each year. I particularly like it in the fall or winter but any time of the year is good for golabki. Gram always served it with a side of mashed potatoes...and I do the same. Enjoy!

 Head of cabbage

1.5 lb  ground beef

2 c. rice (recommend using Carolina brand rice)

1-2 stalks of celery, chopped

1 medium onion

1 lg. can tomato sauce

ketchup w/water

vegetable oil

salt and pepper

Core cabbage. Put in large pot, cover with water and boil until leaves start to come apart. Sometimes you may have to pull apart yourself. Next, lay cabbage leaves on the counter.  Cut the thicker veiny part of the leaves out. Bigger leaves will have to be cut in half. Leaves should be fork tender.

Put chopped celery in with uncooked rice with water (follow directions on rice for cooking) and cook –keep stirring to prevent sticking.  Almost all water will evaporate.  Rice will be firm but soft – not mushy.

Saute onion in a little oil.

Then mix together raw meat, ½ of the sautéed onion, and all of the rice/celery mixture. Put in salt & pepper and mix together very well.

Then stuff & roll leaves.

Arrange in baking dish or roasting pan. Then pour glass of water on top.  Cover and put in oven @ 400 degrees and cook for 35-45 minutes. Keep an eye out to make sure water doesn’t evaporate and burn the golabki.

Prepare sauce mixture:   mix together large can of  tomato sauce  with remaining onion mixture and then mix ketchup with some water and  put in with the sauce. Pour sauce on top of the golabki to cover but don’t use all unless you have to (reserve some for leftovers) and  bake covered for 15 minutes still at 400. Then shut oven off and let sit for an hour. 

                           

In the pan, ready to serve

On a plate, ready to eat!