Call it poached or call it boiled; if you can boil water, you can say bye-bye to paying through the beak for prepared grocery store or deli chicken. If you want to make chicken stock, buy a whole chicken and cut it up; if you just want to cook some chicken breasts for salads or entrees, that’s fine too. But for stock or dumplings, you … Continue reading Basic Chicken/Stock/Chicken Salad
Mix cornmeal and milk in saucepan. Cook over medium heat, stirring, until thickened. Reduce heat and cook for 5 more minutes. Beat in egg, ½ cup cheese, salt and pepper. Pour into 9-inch square pan and chill overnight. When ready to cook, lightly brown sausages. heat oven to 400 degrees. Cut polenta into squares and arrange in bottom of shallow casserole dish or 9 x … Continue reading Polenta with Sausages
We have no idea what the actual spelling is, but this what Mamcik called beef and mushroom crepes. Labor-intensive, but delicious, and a regular request for family birthday celebrations. Continue reading Nalesniki
I wish we had more recipes from the Jewish divisions of our family, given how good Aunt Betty’s brisket is. The pan drippings make magnificent gravy, so we never ever ever serve it without homemade mashed potatoes. Choose only a flat-end brisket for this recipe; put in a roasting pan that has a cover. Preheat oven to 275 degrees. Sprinkle black pepper, sliced onion, celery … Continue reading Brisket
The best comfort food ever, and Mom’s favorite meal … with either dumplings or noodles Continue reading Chicken and Dumplings
Around Our Table 