Sent: Sunday, April 02, 2000 14:28
Subject: polish mushrooms
> Dear Phaedrus,
> I have been looking in vain for a recipe for mushroom soup using dried
> polish mushrooms and sour cream. Can you help me out with some recipes?
I can see why you had a problem finding such a recipe. It took me quite a
while to locate these. The two below are authentic Polish mushroom soup
Polish Mushroom Soup
Another Mike Oborski special. This is a very simple but gorgeously majestic
and filling soup dating from the Poland of the Middle Ages.
1lb assorted mushrooms (button will do but flat cap varieties are much
2 large onions
vegetable stock cubes
Slice and fry the mushrooms and onions and place in a dish. Make two and a
half pints of vegetable stock (using stock cubes) in a large saucepan
remembering to add the juice of half a lemon. As the stock comes to the boil
add the fried mushrooms and onions. Bring to the boil.
If not for immediate use the soup can be allowed to cool and can be stored
for later use.
When ready to serve bring the soup to the boil and add a third of a pint of
sour cream stirring briskly at full heat until the creamed surface of the
soup flares upwards.
Serve with croutons and garnished with finely chopped parsley. Serves 6.
zupa ze swiezych grzybow
Use 12-16 oz. wild mushrooms such as boletes (borowiki) or honey mushrooms
(opienki), also known locally as "stumpers", or the white store-bought
mushrooms (pieczarki). Wash and rinse mushrooms very thoroughly, chop or
slice thin, and saute under cover in skillet along with 2 chopped onions,
1/2 cup water and 2 Tablespoons butter about 20 minutes or until mushrooms
are fully cooked.
Transfer mushrooms to 6 cups court bouillon or meat stock (strained or with
diced soup vegetables left in). Fork-blend 1/2 to 1 cup sour cream with 3
Tablespoons flour, add 1 cup soup stirring until lump-free, and add to pot.
Simmer several minutes, salt & pepper, and serve over any type egg noodles
or diced, cooked potatoes.
Garnish with a little chopped fresh dill and/or parsley. Optional: 1 cup
peeled, diced raw potatoes may be cooked in soup until tender. For a deeper
flavor, add 1-2 pre-soaked, dry Polish mushrooms, cooked until tender in 1
cup water and diced.
From: Mrs. Rossi
Date sent: Wed, 15 Dec 1999 20:10:14 EST
Subject: Prune Balls
> Dear Phaed,
> My husband is determined to make Prune Balls, a German pastry. However,
> he wants to use the same dough that he uses to make his streusel kugan
> (sp). The dough for the Prune Ball is like a donut dough. You make the
> dough then wrap around pitted prune, slightly cooked and then fry. Do
> you have a recipe for Prune Balls or for the dough part. Thank you.
> Mrs. Rossi
Hi Mrs. Rossi,
I found this. It's not German Prune balls, but it's Slovakian Plum
balls, which is the closest I have seen... Your husband could
always use prunes instead of plums in this recipe.
Plums (the small oval kind called Italian)
You make basic potato dough by hand-mashing boiled potatoes
with one egg, some salt, and adding just enough flour so it all
sticks together (and to your hands as well).
After washing off the stuff on your hands, you sprinkle a board with
flour, and places the dough in the bowl onto the board.
With floured hands, you roll the dough into a 3" diameter sausage.
You cut this into 1" rounds, placing 1 plum in each, then rolling the
dough around into a solid ball.
These are placed in boiling water until they float.
In the meantime, you brown the bread crumbs with some butter,
then roll the boiled plum balls in them.
Once all the plum balls are coated with the bread crumbs and on a
platter, you sprinkle the whole platter with powdered sugar. Great
hot or cold.
----- Original Message -----
Sent: Saturday, September 30, 2000 21:34
Subject: lost recipe
> I'm looking for a lost recipe:
> "Aremian Flat Bread" - enjoyed in many restaurants in Oahu, Hawaii
> Thank you!!! Jessica
Try the one below.
Crisp flatbread, more like a mega-cracker than a loaf of bread, is very
1/2 cup Warm water 125 mL
4 Egg whites 4
1 tbsp Butter, melted 15 mL
1 tsp Salt 5 mL
1 tsp Granulated sugar 5 mL
1 tsp Active dry yeast 5 mL
2-1/2 cups All-purpose flour (approx) 625 mL
1 tbsp Each, sesame and poppy seeds 15 mL
In bowl, combine water, egg whites, butter, salt, sugar and yeast. Using
wooden spoon, stir in 2 cups (500 mL) of the flour; beat until smooth. Add
enough of the remaining flour to form soft dough.
Turn out dough onto lightly floured surface; knead several times or until
dough holds together. Place in greased bowl, turning to grease all over.
Cover with plastic wrap; let rise in warm place for about 1-1/4 hours or
until doubled in bulk.
Punch down dough and turn out onto lightly floured surface; divide into 4
portions. Roll out each portion into 1/8-inch (3 mm) thick circle. Place on
lightly greased baking sheets. Prick all over with fork. Brush lightly with
water; sprinkle with sesame seeds and poppy seeds.
Bake in 400 F (200 C) oven for about 15 minutes or until golden brown.
Remove from baking sheets and let cool on racks. Cut each into 8 wedges.
Makes 32 pieces.
PER PIECE: about 45 calories, 2 g protein, 1 g fat, 8 g carbohydrate.
Date: Sun, 02 Apr 2000 15:10:52 PDT
Subject: basmati rice
I'd like to make a basmati rice dish with almonds. Do you have any
suggestions for spices? No chicken soup or butter please, we are vegetarians
and vegans. Thanks.
Try these. If none suits, then let me know and I'll dig a little more.
Jewelled Basmati Rice Rose Lake
1 1/2 c. white basmati rice
3 1/4 c. boiling water
Pinch of salt
1/4 c. honey
1/3 - 1/2 c. craisins (dried cranberries)
1/3 - 1/2 c. chopped dried apricots
1/3 - 1/2 c. raw or toasted almonds
This can be made without dairy ingredients or you can add some
thickly reconstituted powdered milk and a couple tablespoons butter
OR cream or half and half to taste. Optional: 1/2 tsp. or so
ground cardamom We invented this breakfast rice on a Boundary
Waters canoe trip and it tasted just as good when we made it in the
kitchen. Except for the rice and water, all the amounts are very
approximate and should definitely be tinkered with and adjusted to
your taste. Boil the water with the salt and add the basmati rice
when the water is at a rolling boil. Stir a few times right at the
beginning and let cook on the heat for five minutes or so. Then
cover the pan, remove from the heat and let sit without stirring.
(Basmati cooks to perfection in 20 minutes this way 100% of the
time.) Before the rice has quite absorbed all the water, add the
other ingredients and then let sit until the rice finishes. See
what this does for your paddlestroke!
2 c. white, brown or Basmati rice, pre-cooked
1 onion, finely chopped
1-2 cloves garlic, minced
1/2 inch piece of fresh ginger, grated
1 sm. chili pepper, finely chopped
1/2 tsp. garam masala
2 tbsp. oil
2 tbsp. raisins
2 tbsp. toasted chopped nuts(peanuts, almonds)
1 tbsp. sunflower or sesame seeds, toasted
1/4 tsp. salt (optional)
Precook the rice and set aside. Chop the onion, garlic, chili
pepper and grate the ginger . Saute together with oil over medium
heat in a heavy pan. Add garam masala and salt followed by the
cooked rice. Mix well and warm through over low heat, stirring
occasionally. Add more water if the rice sticks to the pan. Stir
in the nuts, seeds and raisins. Serve warm. This amount will be
enough for 6-8 servings.
----- Original Message -----
Sent: Friday, July 14, 2000 11:18
> I'm trying to find a recipe Mexican Bistek. Can you help.
> Thanks Tom
"Bistek" is just the Mexican corruption of the word "beefsteak". Below are a
couple of Mexican steak recipes.
Carissa's Mexican Steak (Bistek a la Mexicana)
Recipe by: Carissa Hansen, North Carolina
Description: Steak with the flavors of Mexico
Serving Size: 2
Preparation Time: 1 hr
1 large round steak
1 can Mexican style tomatoes
1 pkg. any brand fajita seasoning mix
1 can Rotel tomatoes with green chilis
1 pkg. Kraft Mexican style cheese (grated)
In a large skillet, sear steak in a small amt. olive oil until just brown on
each side. Add tomatoes, cover and simmer 45 minutes. Add fajita mix and
Rotel tomatoes with green chilis. Simmer 10 minutes until all are hot. Top
mixture with cheese and cover just until cheese is melted (about 5 minutes).
Cut steak in half, spoon onto plate with tomato sauce. Garnish with chopped
green onions if desired.
Sonoran Style Mexican Steak
Recipe By : Western Mexican Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Southwest
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound round steak
2 Tablespoons lard
2 potatoes -- sliced
8 green chiles -- roasted & peeled
2 Small onion -- sliced
1 Cup tomatoes -- cooked
1 Clove garlic -- finely chopped
1 Tablespoon vinegar
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon flour
Rub vinegar on both sides of the meat. Pound in garlic, salt, pepper, and
flour. Cut into small pieces.
Brown in hot lard. Cook until meat is tender. Add vegetables; season to
Simmer until vegetables are tender.