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CUT:
LOIN OF PORK into 6 one-inch thick chops weighing approx. 8
oz. each |
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KASHA
APRICOT STUFFING: |
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SOAK:
2 oz. DRIED APRICOTS cut in quarters in 1 oz. APRICOT BRANDY
or any sweet brandy for 1 hour. |
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In
a 1 quart saucepan: |
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SAUTÉ:
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1
oz. finely chopped ONIONS |
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1
oz. finely chopped CELERY |
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1
oz. BUTTER OR MARGARINE |
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ADD:
½
cup WOLFF'S MEDIUM KASHA; ½ tsp. SALT |
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STIR:
over low heat 2 minutes. |
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ADD:
1 cup boiling WATER |
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COVER:
cook 10 minutes or until kasha is done. |
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ADD:
the apricots |
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FILL:
each pork chop to overflowing with stuffing (pat it down firmly) |
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ARRANGE:
pork chops in a baking pan standing with dressing side up. |
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BAKE:
at 325 for 1 - 1 ¼ hours until chops are done. |
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DRIBBLE:
chops from time to time with melted butter |
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POLISH
SAUSAGE
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Christmas
Dish
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1
½ lb. heart |
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1
lb. beef liver |
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½
lb. pork |
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½
lb. raw buckwheat groats |
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garlic
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salt |
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red
and black pepper |
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Grind
meats together. Let stand. Cook buckwheat. Let cool. Add to
ground meat mixture. Season to taste with garlic, salt, red
and black pepper. Mix thoroughly. Stuff in casing. Cook or bake
as desired. Optional: 1/2 lb tripe and 1 pint blood. May be
made into sausage patties instead of links. |
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From:
Laura Tatra |
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BAKED
STUFFED PEPPERS
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4
large green peppers |
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2
cups coarsely ground pork |
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Salt |
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1/8
teaspoon ground black pepper |
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½
cup kasha * |
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2
sprigs coarsely chopped parsley |
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1
small minced onion |
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1
egg beaten |
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8
oz can of tomato sauce |
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(*whole
white groats may be used also) |
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Wash
peppers and cut a thin slice from stem end of each. Remove seeds
and membrane. Cook peppers in boiling salted water 5 minutes;
drain. Add kasha or groats to egg, and let stand 5 minutes.
Add 2 cups water and the onion; cook over medium heat, stirring
frequently, until thickened. Remove from heat; add remaining
ingredients, except tomato sauce. Season with salt to taste.
Stuff peppers with the mixture, and arrange in a shallow baking
dish. Blend tomato sauce with ½ cup water, and pour around
peppers. Bake in 350-degree oven about 30 minutes. |
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