I love to cook and I have to say, I am good at it. I love watching the food channel's many cooking shows and my favorite cooking show of them all is Paula's Home Cooking.
She has that wonderful down south hospitality that makes you want to move to Alabama. I have bought two of her cookbooks and her recipes are outstanding. They take common, everyday ingredients that you would probably not put together to make the most delicious meals and treats. Imagine making delicious fudge using cheese! But it works.
I am French on my daddy's side and Polish on my mama's side. I never knew my dad's family and my dad knew nothing about French cooking (although he was a wonderful cook and much better at it than my mom). However, I spent a lot of time with my grandma, (my mothers' mother). She came through Ellis Island to America from Poland when she was 17 years old. She taught me a lot about Polish cooking and some of my favorite recipes are Polish in origin. Here are a couple of my Polish cooking recipes:
KAPUSTA (Cabbage Soup))
5 lbs. fresh polish kelbasi
5 lbs. combination pork bones and spare ribs
1 Large Onion
1 Large Head of Cabbage shredded
2 Large cans of Sauerkraut drained and thoroughly rinsed.
5 cans Tomato Soup
1/2 cup brown sugar
1/2 cup white vinegar
2 Tbsp Caraway seeds
Place pork bones and spare ribs along with one whole peeled onion in large soup pot. Cover with water and bring to a boil. Reduce heat to simmer and cook for 1 1/2 to 2 hours.
Strain broth through fine sieve and cool pork bones and ribs for later use. Add fresh kelbasi to pot and pour strained liquid in pot. Bring to a boil, reduce heat and simmer for 45 minutes. Remove Kelbasi.
To broth add cabbage and sauerkraut. Add vinegar and brown sugar and caraway seeds. Bring to a boil, reduce heat and simmer for 30 minutes. Add tomato soup and salt and pepper to taste. Cook an additional 30 minutes.
Pick meat off pork bones and spare ribs, discarding any fat. Shred meat and add to soup. Add kelbasi back to soup and cook an additional 30 minutes.
Serve with dark rye bread.
MY Bacon and Onion Crescent rolls
1 lb. bacon
3 medium onions chopped
2 cans crescent rolls
Cut bacon in 1" pieces and fry in pan until crisp. Add onions when bacon is crisp and saute for 5 minutes. Remove to bowl and let cool to room temperature. Don't drain grease, leave in mixture.
Open cans of crescent rolls and separate. Cut each triangle in half. Place one tablespoon of bacon-onion mixture on roll and roll as you would for crescent roll. Place on a cookie sheet and bake at 375 degrees for 10 minutes. Serve warm.