Breakfast Kielbasa

5 ounds potatoes
1 oz eggs
1 onion, med to large
2 green bell peppers or 1 red 1 green
1-2 pounds kielbasa

Boil potatoes till tender, peel and grate oe use a food processer. Hard boil eggs till done, peel and chop. Chop onion and peppers. Cut kielbasa into bite sized pieces. Mix everything in a big bowl. Line the bottom of a clean, 5qt ice cream bucket with waxed paper. Spread out the amount needed for 1 breakfast on the wax paper (about enough to fill 1 skillet full), top with another sheet of wax paper. Continue till all is used up, top with wax paper then the bucket lid. To cook: take out one frozen layer, put in a non stick skillet with a tiny bit of oil. Cook covered on low 20 min then turn up to brown for the 5 min. This is really good and very simple to do.

http://recipecircus.com/recipes/DollyJ/BREAKFAST/Breakfast_Kielbasa.html

Blueberry Scones

2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Adjust rack to center of oven, and heat to 400 degrees. Place a Silpat baking mat on a baking sheet, and set aside.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.
Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.

http://recipecircus.com/recipes/mimi/BREAD/Blueberry_Scones_.html

Blintz Loaf

1/2 c. margerine
2 beaten eggs
11/4 c. flour
1/2 t. salt
1/4 c. sugar
3/4 c. milk
1 t. baking powder
Filling:
8oz. dry cottage cheese dash of vanilla
8oz. creamed cottage cheese 2 eggs
1/2 t. cinnamon 2-4 T. sugar & pinch salt

Cream together margerine and sugar. Beat in eggs nad milk. Mix flour, bp, & salt. Blend. Preheat oven 350 F.
Mix together filling.
Pour half batter into greased 8X8 glass pan. Pour in all the filling and spread evenly. Cover with remain batter. Bake 55 minutes. cool slightly, cut into 12 servings. Serve with sour cream and jam.

http://recipecircus.com/recipes/Bonnie/BreakfastBrunch/Blintz_Loaf.html

Escalloped Potatoes

6 cups potatoes, raw, sliced thin
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 cayenne
1 cup grated Velveeta cheese
3/4 cup green bell peppers, grated

For sauce: In a saucepan, melt butter, then blend in the flour. Cook over moderate heat and slowly stir in milk. Season with salt and cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green peppers, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatoes are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking.

http://recipecircus.com/recipes/A1FamilyCookbook/VEGETABLES/Escalloped_Potatoes_.html

Semmel Klanadles

6 slices white bread, cubed
1/3 cup milk
2 eggs
1/2 onion, finely chopped
1/4 cup fresh parsley, sauteed in butter
1 cup flour

Mix eggs with milk. Add bread, onion, and parsley. Let stand 15 minutes.
Add flour.
Mix well. Form into balls with damp hands.
Place gently into large kettle filled with boiling water.
Cook 8 to 10 minutes or until they float.
Remove, drain and serve with Pork Roast.

http://recipecircus.com/recipes/A1FamilyCookbook/ETHNIC/Semmel_Klanadles_.html

Hungarian Style Dumplings

3 eggs, beaten
3 cups flour
1 tablespoon salt
1/2 cup water

Mix all of the ingredients together and beat with a spoon. Drop by teaspoonfuls into boilig salted water. Cook about 10 minutes and drain. Rinse well with cold water and drain thoroughly.
Serve with Chicken Paprikash.

Chicken Paprikash

2 tablespoons olive oil
2/3 cup chopped onions
1/4 cup Hungarian paprika
1 whole chicken, cut up
3/4 cup chicken stock
1/2 cup sour cream
1 tablespoon white flour
salt
pepper

Sauté onions in olive oil in a large pot over low heat till onions are translucent. Add paprika and 1/3 of the chicken broth, stir till smooth. Cook 5 more minutes. Stir in the chicken; cover and simmer 35 minutes. When chicken is cooked, remove it from the pot and keep warm. Mix the flour with the sour cream, add to the cooking liquid, stir till well blended. Add the rest of the chicken stock, stir well, and cook 5 minutes. Salt and pepper sauce to taste, spoon over chicken. Serve with Hungarian Style Dumplings.

Buchtel

2 packages yeast
1/2 cup warm water
1 cup warm milk
1 stick margarine
1/2 cup sugar
1 teaspoon salt
2 eggs, slightly beaten
1 teaspoon vanilla
5 cups flour
1/2 cup melted butter
Jelly, any flavor you like
powdered sugar

Mix together the water and milk. Dissolve the yeast in the water/milk mixture.
Cream together the margarine, sugar, salt, eggs and vanilla. Add to the yeast mixture.
Stir in the flour. Beat with a wooden spoon until smooth. Put in a greased bowl. Cover and set in a warm spot until doubled, about 2 hours. Put the 1/2 cup melted butter in the bottom of a 9 x 13" pan. Drop large spoonfuls of the dough into the pan with the butter. Make a hole in the center of each mound of dough. Fill the hole with a teaspoon of jelly. Close the hole, seal, and turn upside down. Bake in a 325 degree oven for about 45 minutes or until golden brown. Dust with powdered sugar.

http://recipecircus.com/recipes/A1FamilyCookbook/ETHNIC/Buchtel_.html

PIZZA ROLLS

1 lb. ground beef
1/4 cup finely chopped onions
1 clove garlic, minced
1/2 cup thick tomato sauce
1/2 tsp. basil or oregano
1/2 tsp. salt
1/2 tsp. pepper

2 Italian rolls (about 6 inches long)
3/4 cup mozzarella cheese

Combine beef, onion, garlic in a 1-quart glass dish. cover. Microwave HIGH for 7 1/2 to 9 minutes until beef browns. stir twice. Drain off fat. Stir in tomato sauce, oregano or basil, salt and pepper.
Split rolls in half lenghtwise. Spoon beef on each roll half. Top with cheese. Microwave, uncovered, at
LOW & DEFROST for 11 to 12 1/2 minutes, or until cheese melts and sandwich is hot.
These can be made ahead of time and put in the frig. When you are ready to eat, just heat up what you want and save the rest for later.

http://recipecircus.com/recipes/ACKCB/PASTAandPIZZA/PIZZA_ROLLS.html

EXTRA EASY LASAGNA

3/4 lb. ground beef
3 c. spaghetti sauce
15 oz. Ricotta or cottage cheese
2 c. shredded Mozzarella
8 uncooked lasagna noodles
1/4 C. water

Brown and drain ground beef, add spaghetti sauce and heat through. In a 9 X 13 pan spread 1 1/2 c. of meat mixture, and top with four uncooked noodles. Half the Ricotta cheese and half the Mozzarella. Repeat layers, top remaining meat. Slowly pour water around the inside edges of baking dish and cover tightly with foil.
Bake at 375 for 45 minutes. Uncover; bake 10 minutes more. Let stand for 10 minutes before serving.

http://recipecircus.com/recipes/ACKCB/PASTAandPIZZA/EXTRA_EASY_LASAGNA.html

Cappellini Prima Vera

1 lb. ground beef
1 24 ounce can crushed tomatoes
2 T chopped garlic
1 large onion, chopped
2 stalks celery, thinly sliced
2 carrots, thinly sliced
1 zucchini, halved lengthwise and thinly sliced
olive oil
1 lb. dried cappellini pasta (angelhair)
1 tsp. italian seasoning
1 tsp. dried hot pepper flakes
salt and pepper to taste

In large skillet, saute onion, celery, carrots and zucchini until vegies are almost tender. Add beef and garlic and cook until beef has lost its pink color. Don't burn the garlic! Add 1 or 2 tablespoons of oil if necessary. Sprinkle in seasonings and cook, stirring for 1 minute more. Stir in tomatoes and heat to boiling. Lower heat and simmer while pasta is cooking. Stir frequently. Boil pasta in salted water til slightly chewey. Drain well and mix with sauce.

http://recipecircus.com/recipes/vishusvi/PASTA/Cappellini_Prima_Vera.html

No Peek Beef

2 lbs. chuck roast or brisket, cut into 1" pieces
2 large onions, thinly sliced
1 lb. portobello mushrooms, sliced
1 can cream of mushroom soup
1/2 C red wine or 1/2 C beef broth
salt and pepper

Place meat in casserole dish. Sprinkle with salt and pepper. Top with onions and mushrooms. Sprinkle with more salt and pepper. Mix soup and wine or broth. Pour over meat and vegies. Cover and bake at 325 for 3 hours. Don't peek!
Serve over noodles.

http://recipecircus.com/recipes/vishusvi/MEATS/No_Peek_Beef.html

White Russian Casserole

10 Maine potatoes
2 lg onions, sliced
2 c chopped cabbage
2 c chopped cauliflower
1 lg can white kidney beans
8 c garlic, crushed
1/4 c chopped dill
2 T light cream cheese
4 T plain yogurt
1/4 c plain soymilk (or just use more yogurt)
4 slices fakin' bakin (a soy-based bacon substitute)
2 T sesame seeds
canola oil
paprika, salt & pepper

Boil or microwave the potatoes till nearly done.
When cool enough, remove the skins

Fry the sliced onions in a little oil till soft
Add the chopped cabbage, the chopped cauliflower, and
6 cloves of the crushed garlic, and fry till the cabbage
and cauliflower are just tender.

Melt the cream creese, and add to it the soymilk, yogurt
and dill. Mix together, and add to the vegetable mixture.

Drain and rinse the white beans, and add to the vegetable
mixture. mix thoroughly, and add salt & pepper to taste.

Slice the potatoes into rounds, and put half the slices on
the bottom of an oiled baking dish.
Fill with the mixture.
Fry or microwave the fakin' bakin
Cover with the remianing potatoes

Mix the remaining 2 cloves of criushed garlic with a little
bit of oil and spead over the potatoes.
Sprinkle with paprika.
Bake at 325 for about 20 minutes.
Sprinkle with the sesame seeds
Bake a few minutes more.
Serve immediately.

Variations: Use basil or cilantro instead of dill.

Fusilli Michelangelo

1 15-ounce can of stewed tomatoes
1/2 cup sun-dried tomatoes
1/4 pound mushrooms
1/4 cup (packed) fresh basil leaves
1-2 cloves garlic
1-2 tbs. olive oil
salt and pepper to taste

Cut the mushrooms and dried tomatoes into julienne strips. Heat olive oil in
a saucepan and saute the vegetables briefly (about 3 minutes). Drain the can
of tomatoes and toss the tomatoes into a blender; blend until you have an
almost but not completely smooth puree. Add the basil leaves to the vegetablesand saute, stirring constantly, for about 30 seconds (they should become
greener, but not cook too much). Add the puree. Press the garlic and stir in,and grind in some black pepper. Cook for maybe 5 minutes (basil should not
be cooked too long or its color will fade). Salt to taste. Toss over about
10 oz. cooked fusilli.

Apple Fantasy Dessert

2/3 c. flour
3 tsp baking powder
1/2 tsp salt
2 eggs
1 c. granulated sugar
1/2 c. brown sugar
3 tsp vanilla or rum or bourbon
3 c. diced apples

Beat eggs, add sugar and vanilla and beat well. Add dry ingredients
and mix. Dump in apples and stir until evenly distributed. Put in a
deep baking dish or souffle dish. Bake 45 minutes at 350. Serve
warm.

Chicken Liver Pate

1 lb. fresh chicken livers
1-2 Tbsp. butter
3 Tbsp. mayonnaise
2 Tbsp. lemon juice
2 Tbsp. butter, softened
1 Tbsp. finely chopped onion
8 to 10 drops of hot pepper sauce
1/2 tsp salt
1/2 tsp. dry mustard
dash pepper

Cook livers, covered, in 1-2 Tbsp. of butter; stir occasionally til no
longer pink.
Put liver through a meat grinder (or into a food processor); blend with
remaining ingredients.
Place mixture into a lightly greased 2-cup mold and chill for at least 2
or 3 hours (over night is best).
Garnish with chopped hard-cooked egg, fresh chives, and/or fresh parsley.

Bagels

4 1/2 cups all-purpose flour
2 tsp salt
3 tsp sugar
2 tsp vegetable oil
2 tsp yeast
1 egg
1 cup warm water

In a bowl put the warm water, yeast and sugar. Let stand for 10 minutes
until the yeast is working. Add the salt, egg, oil and flour and stir
everything together. Dump the dough out on a floured board and knead
until everything is of one consistancy. (Exactly like making bread).
Put the dough into a warm bowl and put (covered) in a draft-free place
for about 1 and 1/2 hours or until the dough has doubled in size. Punch
down the dough and divide it into 20 pieces. Shape each piece into a
ball. Then roll each ball into a rope (like you would plasticine) about
7 inches long. Press the two ends of the "rope" together to give you
the basic bagel shape. Put the bagels on a floured board, cover with a
tea towel, and leave for about an hour to rise. During the last part of
the rising time, put a pot on the stove and fill it with boiling water.
Also turn the oven on to 375 Degrees F. Dump about 5 bagels at a time
into the boiling water. They will fall to the bottom of the pot and
then rise. When they rise turn them over. Boil them for a total
(including time at bottom of pan) of 2 minutes. Lift the bagels out of
the water with a slotted spoon and leave them to drain while you do
remaining bagels. Put all the bagels on a cookie sheet and put them in
the oven to bake for about 15 minutes (Until they turn brown).

Anzac Biscuits

1/2 cup butter
1 tbsp golden syrup
1/2 tsp bicarbonate of soda
2 tbsp boiling water
1 cup uncooked rolled oats
1 cup desiccated coconut
1 cup plain flour
1 cup brown sugar
2 tsp ginger

Melt butter and golden syrup in large pan over a low heat. Add bicarbonate
of soda mixed with boiling water.
Combine dry ingredients in a mixing bowl, then pour melted mixture into
center and mix to a moist but firm consistency.
Drop slightly rounded teaspoonful of mixture on to cold greased tray. Cook
for about 15 minutes in a moderate oven. Cool on a wire rack. Makes 5 dozen.
- Embassy of Australia

Homemade Tsatsiki Sauce

4-5 cloves garlic crushed to death (juices saved with the garlic)
1/2 lb. plain flavour yogurt
1/2 tblspoon olive oil
salt and pepper
1/4 cucumber, peeled , grated, and drained


assembly:
mix first four ingredients
store in fridge until ready to serve (at least 1/2 hour)
mix in cucumber right before serving

- Evangelos

Brie En Croate

1 ea Brie round
1 ea Pastry dough
1 ea Egg
2 T Milk

Completely enclose cheese in pastry. Make egg
wash of egg and milk. Put brie on baking sheet with seam side of dough
down. Brush with egg wash.

Cut garnish of leaves, flowers, etc., from
scraps of pastry and decorate top of Brie.
Bake at 350F about 30 minutes or until golden brown.