Tonight I made a warm & comforting simple Polish American dish called “Lazy Pierogi”. It is called lazy because it’s sort of a skillet-casserole meal.

If you acre from a Polish family you will know that it takes all day to make the real thing- pierogi. The dough needs to be mixed and rolled out. The various fillings prepared- potato, sauerkraut, cheese, etc…
and then you have to boil your pierogi and wrap it up to be frozen.

This dish captures the flavors of pierogi, (at least a little bit), and yet you can make it in less than an hour with little preparation.

Here go the instructions:

Ingredients:
1 pound cooked egg noodles
1 pound bacon
1 onion, diced
1 can (14 oz) sauerkraut drained & rinsed
1 can (8 oz) mushrooms, drained
1 lg. can cream of mushroom soup condensed

Fry bacon, set aside. Discard all but a little bacon grease. In same pan, fry sauerkraut, diced onion, and mushrooms. Break bacon into pieces and stir into frying pan. Add the most important ingredient to any meal, love. In separate casserole dish, mix cooked noodles, cream of mushroom soup (condensed), and fried sauerkraut mixture (once onions are tender). Cover and place in oven for 35 to 40 minutes. Serves a big Polish family.

An improvisational recipe is one that I make up as I go along. Why? Because I can. Who’s going to complain?

Sometimes it’s bad, usually it’s good. I think tonight’s came out pretty good- so I’m sharing it with you! You will probably not be seeing the bad ones.

Ingredients List:
Half bag frozen veggie mix (cauliflower, broccoli & carrots)
1 can crescent roll pop open dough
1/2 large red onion, sliced
little bit olive oil
1/2 packet ranch dip mix
4 slices of mozzarella cheese

Directions:
1.)Preheat oven to 400 degrees Fahrenheit. (200 Celsius)
2.)Spray a baking sheet with non-stick cooking spray.
3.)Pop open crescent roll dough but do not separate triangles. Instead, keep as 4 rectangles.
4.)Arrange 4 rectangles of dough on sheet, pinching the diagonal line together to eliminate triangle shape.
5.)Brush a little bit of olive oil over dough to cover lightly.
6.)Sprinkle about 1/2 packet of the ranch dressing mix on top of dough.
7.)Break up mozzarella slices, (or use shredded) and lightly cover each piece.
8.)THAW frozen vegetables in bowl in microwave.
9.)Layer sliced red onions over cheese.
10.) Layer thawed vegetables over onions.
11.) Bake at 400-425 F for about 20-25 minutes or until nice and golden brown.
12.) BRAG about your culinary achievement, as you swish your hand around and say, “oh it was nothing”.
13.) Don’t tell people how easy this really is.

I have read two books this summer that are similar in their theme: memoirs of growing up in a planned community in America.

However, the communities probably couldn’t be more different! Levittown, (which are in several states), were post World War II suburban communities that forbid minorities. Co-op City is in Bronx, New York and was planned as a middle class utopia with socialist leanings that highly valued racial, ethnic and cultural diversity.

Both authors give an excellent, realistic, touching and sometimes funny account of growing up in these planned communities.

Author Michael Agovino delivers us directly into the 70’s, 80’s and 90’s to the Bronx in his book, The Bookmaker. Growing up on the 22nd floor, in a housing development that is called home by more than 50,000 people. You find out exactly what it was like to live there- you are hypnotized into the city experience. You learn the positives and negatives and have a truthful look into the lives of a bookmaker’s family.

Levittown, Pennsylvania is the stage for the next memoir. This story is profound in exposing America’s vulnerabilities- ethnocentrism, prejudice and power all wrapped up into one real estate tycoon family. Families line up to get their part of the American dream of home ownership and are faced with the isolation of suburbia. Then it comes to light that African-Americans are truly prevented from living there. It’s erie to think how recently in our history this happened.

Both stories are sure to transport you into another life- probably one that the average person would be familiar with. I recommend both of these books as a little vacation into time and circumstance.

A current photo of a typical home in Levittown, Pennsylvania.


A current photo of buildings in Co-op City, Bronx, New York.

Although quite different, do they not share similar impersonality and bleakness?

This newspaper clipping was found in my Grandma Vicky’s collection of recipes. The newspaper isn’t identified, but I recognize this delicious dish, very similar to Kapusta. This makes an excellent side dish!

A suggested Polish American dinner may include fried breaded porkchops or smoked kielbasa as the main dish, with this being the side and perhaps rye bread and butter.

Ingredient List:
1 medium red cabbage
2 tbs. vinegar or lemon juice
4 slices bacon, diced
1/4 cup brown sugar, packed
2 tbs. flour
1/2 cup water
1/4 cup vinegar
1 tsp. salt
1/6 tsp. pepper
1 small onion, sliced

Directions:
Remove outside leaves from cabbage; wash cabbage. Shred to measure 5 cups. In saucepan, heat 1/2 inch salted water (1/2 teaspoon salt to 1 cup water) and 2 tablespoons vinegar to boiling. Add cabbage. Cover and heat to boiling; cook about 5 minutes or until crisp-tender. Drain. Fry bacon until crisp; drain. Pour off all but 1 tablespoon bacon drippings. Stir brown sugar and flour into drippings in skillet. Add water, 1/2 cup vinegar, the salt, pepper and onion. Cook stirring frequently, until mixture thickens, about 5 minutes. Add bacon and sauce mixture to cabbage; stir together and heat through. If you wish, garnish with additional crispy fried diced bacon. (Serves 6)

Submitted by Wiez Dance Ensemble

My grandmother and many other Polish-American ladies kept us well fed and loved with their own special brand of Polish-American food here in the Polonia in Buffalo, New York.

Many of the recipes are complicated, but worth it. My grandma taught me how to cook a few dishes her way. One day, as Grandma Vicky and I were standing at the kitchen counter, she pressed my arm as if to make a point. “And remember, the most important ingredient, is LOVE for the people who will eat your cooking.” That was her secret ingredient.

That being said, I thought from time to time I’d share some of the recipes my grandmother collected from church recipe books, Polish-American newspapers, and in her own writing and that of my great-aunts.

Many of us love pierogi, especially homemade. I’ve made it myself many times and it is a lot of work to roll all the dough, and fill, etc. This dish called “Lazy Day Pierogi” is delicious and quick. I hope you like it!

From the November 26, 1997 AMPOL EAGLE, Buffalo, New York:

Lazy Pierogi submitted by Mrs. Weronski

Ingredient List:
1 pound spiral macaroni
2 onions
1/2 pound bacon
1/2 pound chopped mushrooms
1 jar sauerkraut
1 to 2 cans mushroom soup
salt and pepper

Directions:
Cut bacon in small pieces and fry until crispy. Save bacon fat and fry the onions in it until they become clear but not brown. Cut mushrooms in pieces and saute in butter. Rinse and drain sauerkraut. Combine: bacon, onion, mushrooms and sauerkraut with undiluted mushroom soup. Cook macaroni according to package. Do not overcook. Drain well. Combine all ingredients in a large casserole. Mix well. Add salt and pepper to taste. Bake in a 350 degree over for 45 minutes. Serves 8-10.

This favorite dish of Italian-Americans here in Niagara Falls is winning the hearts of more and more and more Americans each day. Now found in many trendy cafes around the country- and increasing in popularity- I have found an old-fashioned, homemade recipe from an Italian Mama here in the Falls.

This dish is enormously nutritious, high in fiber, potassium, iron, folate and magnesium. It’s also very thrifty on the budget, and is truly a simple yet traditional Italian American meal. Use beans & greens as a main course or as a soup course. It’s also terrific comfort food!



Ingredients:
4 heads escarole, (may also use spinach, endive)
4 cloves of chopped garlic
1/4 cup olive oil
1 tsp red pepper flakes
1/2 tsp each of salt and pepper
24 ounces of chicken broth
2 cans of white beans (great northern), drained
shredded or grated Romano cheese (optional)

Directions:
Chop and blanch greens quickly in boiling water and drain.
In soup pot, heat olive oil, add chopped garlic and red pepper flakes.
Add greens and then drained beans. Add chicken broth, salt and pepper.
Simmer for 30 minutes, covered on low-med heat.
Pour into bowls, garnishing top of soup with Romano cheese if desired.
Offer fresh italian bread to serve with soup. Especially good dunked in soup!!!

Mangia!

I’ll be featuring, from time to time, recipes that I have found in old journals or my grandma’s collection that appear so heinous in nature I can’t imagine anyone should ever want to cook them! If you cook any of these, please submit a photo and review to fuzziebutter.com so that we know what happened!!!


“Brand New and Heavenly” (Unnamed Puke Casserole by Miracle Whip). circa The American Home, October 1958


Here’s a sauce for seafood or chicken, that’s amazingly easy- tastes like a French chef made it! In top of double boiler, heat one 10 1/2 oz can of cream of celery soup with 1/4 cup milk. Blend in 1/2 tsp salt and 1/2 cup Miracle Whip. Miracle Whip gives the sauce it’s very special flavor. You can’t get that flavor any other way. Fold in one 6 1/2 oz can drained, boned, flaked crabmeat (or 1 cup leftover chicken), and 1 cup cooked rice. Bake in individual greased casseroles in 325 degree oven 20 minutes.

I’ll be featuring, from time to time, recipes that I have found in old journals or my grandma’s collection that appear so heinous in nature I can’t imagine anyone should ever want to cook them! If you cook any of these, please submit a photo and review to fuzziebutter.com so that we know what happened!!!


CREAMED TURKEY AND HAM WITH OLIVES over Buttermilk Waffles
circa 1956 Culinary Arts Institute - Chicago “Entertaining Six or Eight”

Set out a chafing dish or large skillet.

Cut into chunks 1 1/2 cups cooked turkey and 1 cup cooked ham.

Add 3/4 cup coarsely chopped ripe olives to meat.

Prepare and set aside 1 cup Quick Chicken Broth, (use 1 chicken cube).

Clean and slice 1/4 cup mushrooms.

Heat in the chafing dish or skillet 1/3 cup of butter or margarine. Add the mushrooms and cook, occasionally stirring , until mushrooms are lightly browned and tender. With slotted spoon, gently remove mushrooms and set aside.

Blend 1/4 cup flour into pan. And a mixture of:
1 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon white pepper
1/2 teaspoon MSG

Heat until mixture bubbles, stirring constantly. Remove from heat. Add gradually, stirring in the chicken broth and 1 1/2 cups cream.

Return mixture to heat and bring rapidly to boiling, stirring constantly; cook 1 to 2 min. longer. Add the turkey, ham, olives and mushrooms.

Cook mixture slowly until turkey and ham are thoroughly heated.

Serve over waffles, or golden brown toast points, or English muffins.

These NO COOK candies were a huge hit at SUNY Geneseo a couple of weeks ago!

Although I no longer live in Ohio, I have kept with me an excellent candy recipe for the state’s pride- Buckeyes! Yes, Buckeyes are a team, they are a tree, not to forget Brutus Buckeye… AND they are also the state’s unofficial candy- made at home by millions of grandparents, parents & kids, given as gifts, shared with friends, always a hit at the office, and sold at fundraising events.

These delicious candies represent the Buckeye nut from a Buckeye tree, (which I cannot discern from a chestnut tree). The creamy inside is peanut-buttery and the outside is a chocolate shell.

The recipe is as follows:

Mix together 3 cups creamy peanut butter, 1 1/2 sticks softened butter and 2 pounds confectioner’s sugar. Form into small balls, 1 to 1 1/2 inches thick. Using a toothpick, dip balls into 16 ounces of melted dipping chocolate until almost covered, leaving some of the peanut butter mixture exposed on top. Refrigerate 15-20 minutes and enjoy!

Be sure to share with a friend!

Ham Leftovers? You’ll be happy you had some!

I wanted to share with you the recipe for the absolute best scalloped potatoes and ham I have ever made or tried, anywhere! If you have holiday or Easter ham leftovers, you really need to try this recipe. This is actually an adaptation that Iris and I did of an original recipe by “Every Day with Rachel Ray”. I discovered the recipe in a computerized kiosk in the meat department of my neighborhood grocery store. I printed it out, took it home, and made some changes. The original recipe called for sweet potatoes and did not include ham. It also involved cooking the dish stove-top which did NOT work out well for me when I first tried it- so I baked it in the oven instead and it was just right! In addition- this recipe has been adapted to be gluten FREE!

The photo above is my version, prepared just this past weekend. We had it has a one-course meal and then leftovers the next day. The leftovers were even better as the flavors had mingled in the fridge all night! Please let me know if you like it!

Cheesy Scalloped Potatoes & Ham

Ingredients:
2 lbs potatoes, peeled
2-3 cups cubed ham (to your liking or what you have left-over)
2 Tbsp butter
1 finely chopped onion
1 bunch scallions, white & green parts separated, thinly sliced
1 1/2 c. heavy cream
3 (approx) Tbsp corn starch (OR 1/4 c flour if you can eat gluten)
salt
pepper
1/2 c. vegetable broth (can be gluten free)
6 oz. sharp cheddar cheese, shredded

1. Preheat oven to 375 degrees fahrenheit
2. Slice potatoes and place in bowl of cold water to keep from turning color
3. In a frying pan, over medium heat, melt butter. Add onion and white part of scallions and cook, stirring occasionally, until tender. (About 5 min). Sprinkle on cornstarch to moderate thickness. Cook while stirring about 1 minute. Gradually whisk in heavy cream and bring to simmer. Whisk in salt, pepper and green scallion parts. Cook one minute stirring frequently and remove from heat.
4. Grease the bottom and sides of casserole baking dish. Pour in 1/4 cup broth. Drain the potatoes and place half of them in overlapping layer on bottom of casserole dish. Spoon half of the white sauce over them. Sprinkle with half of the cheese. Layer half the chunks of ham. Arrange remaining potatoes in another overlapping layer. Spoon remaining half of white sauce on them. Layer remaining ham. Sprinkle the remaining cheese over top. Drizzle the remaining 1/4 cup of vegetable broth over top.
5. Cover with lid or use aluminum foil. Place in oven for 45-60 minutes, until potatoes are fork tender and cheese is bubbly and slightly browned.
6. Remove from oven and let stand 15-20 minutes.