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Mushrooms With Sour cream

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Mushrooms with Sour Cream (Poland)

8 ounces fresh mushrooms, sliced
2 tablespoons butter or margarine
1 teaspoon all-purpose flour
1/2 cup dairy sour cream
1/4 teaspoon salt
Dash of pepper
Minced dill weed or parsley

Cook and stir mushrooms in butter for 3 minutes.
Stir in flour; cook and stir for 1 minute.
Stir in sour cream, salt and pepper. Heat, stirring occasionally, just until hot.
Sprinkle with dill weed.

Yields 4 servings.

rugelach

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Rugelach

Posted by bettyboop50 April 27, 2001

My Mother always made rugelach and boy, were they delicious.
You can’t eat just one of these scrumptious little pastries.
I have them with apricot preserves and almonds, which is delicious (love the combination of apricot and almonds).
I can’t wait to try them.

Cream Cheese Pastry
1 cup (2 sticks) unsalted butter, chilled
8 ounces cream cheese, chilled
2 tablespoons granulated sugar
2 cups all-purpose flour
2 egg yolks
1 teaspoon vanilla extract

Filling
1/2 cup granulated sugar
1 tablespoon ground cinnamon
3/4 cup seedless raspberry preserves
3/4 cup dried currants
3/4 cup finely chopped walnuts

In a medium-size mixing bowl, combine the butter, cream cheese, sugar, and flour.
Using a pastry blender or your fingertips, combine well until the mixture resembles coarse meal.

In a separate bowl, combine the egg yolks and vanilla extract. Add the yolks to the flour mixture and mix until smooth.
Form the dough into three equal pieces.
Form each piece into a round ball and on a clean work surface, with the palm of your hand, flatten the balls slightly and wrap each individually in plastic wrap. Refrigerate 5 or 6 hours or overnight.

Preheat the oven to 350 degrees F.
Line 2 baking sheets with parchment paper.

In a small bowl, combine the sugar and cinnamon and set aside.

On a floured board or pastry cloth, roll one piece of the chilled dough into a 12-inch circle about 1/4 inch thick.
Brush with 1/4 cup raspberry preserves.
Sprinkle with one third each of the cinnamon sugar, currants, and walnuts.
With a long sharp knife, cut the circle into 16 wedges.
Starting at the wide end, roll up each wedge jellyroll style.
Place each piece, seam-side down, on the prepared baking sheets, leaving about 1 inch between each piece.
Repeat with the remaining dough and filling ingredients.

Bake for 18 to 22 minutes, or until lightly browned.
Let cool completely on a wire rack.

Makes 48 cookies.

Hunter’s Stew - Bigos mysliwski

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Hunter’s Stew (Bigos Mysliwski — Poland)

6 pounds canned sauerkraut
1/4 pound bacon or salt pork, diced
3 large onions, chopped
3 tart apples, peeled and chopped
2 cups beef broth
1 cup sherry or dry red wine
Salt, pepper, sugar, to taste
3 to 4 pound roast or braised meats
1 bay leaf

Rinse sauerkraut in cold water and squeeze out juice well, reserving some of the juice.
Put sauerkraut in large kettle over low heat.

Meanwhile, render the bacon or salt pork.
Add bacon bits to sauerkraut.

Sauté onions in bacon fat until golden; add chopped apples and cook until slightly browned.
Add all to the kettle.
Add diced meats and all the meat juices.
Add enough beef broth, bay leaf, salt, pepper, a little sugar and some of the sauerkraut juice for tartness.
Simmer slowly for 1 to 1 1/2 hours.

Add wine and let stew bubble up.
Cover and let stand until ready to use.

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