Joe used recipes from many different cookbooks, I will creditthe ones from these with the recipes. One time when I visited the farm he had made a chocolate cake. The top layer kept sliding off and since itwas already frosted he held it on with toothpicks. When we cut the cake we discovered why it kept sliding, he hadleft the wax paper between the layers!
Jeffrey M. Padell
Polish Lazy Dumplings
(To go directly to recipe type Ctrl-F(find) and type recipe name exactly as above or highlight recipe with rightmouse button and then Ctrl-F and paste it into box and then hit find)
6 pounds russet potatoes, 2 teaspoonssalt
(or any onhand) Freshly ground black
peeled andfinely grated pepper to taste
1 medium yellow onion 1 tablespoon butter,
peeled andfinely grated melted
1 5-ounce can evaporated milk
5 eggs, beaten
Run the grated potato and onion through a meatgrinder on coarse. Add the remainingingredients except the butter. Mix well and pour into a 13x8x2-inch butteredbaking dish. Bake at 425° for½ hour, then reduce the heat to 375° for 25 minutesmore. For best results the Kugelisshould be at least 2 inches deep in the pan.
Note: I usually use 6 oz ofbacon cut into 1/8 inch pieces, fried, and then along with the drippings addedwith the “remaining ingredients” Jeff
Polish Lazy Dumplings
(fromThe Frugal Gourmet on Our Immigrant Ancestors – Jeff Smith)
Makesabout 40 dumplings
Thename for this thick and delicious noodle stems from the fact that you mix thefilling right into the dough. You don’teven stuff the dumplings! It is an easydish and very tasty
2pounds dry-curd cottage 2cups all-purpose flour
cheese or farmer cheese plus more for rolling
4large eggs, beaten 10quarts water
1 ½teaspoons salt
1cup bread crumbs, lightly toasted in 3 tablespoons butter in a frying pan
In a medium bowl mash the cheese with afork. Stir in the eggs, ½ teaspoon of the salt, and the flour, all at once.
Turn the dough out onto a floured board anddivide it into 4 pieces. Roll eachpiece out into a rectangle 12 inches long and 2 inches wide. Cut each piece on the diagonal into about 10pieces.
Bring about 10 quarts of water to a boil andadd 1 teaspoon of salt, Reduce the water to a lightly rolling simmer and add1/3 of the dumplings to the pot. Simmer, uncovered, until they float to the top. Remove them with a slotted spoon and drain.Continue until all dumplings are cooked
Servewith a garnish of toasted bread crumbs.