Ingredients:

1 1/2 pounds large sea scallops, side muscles removed
fleur de sel or coarse kosher salt
4 tablespoons extra-virgin olive oil, divided
4 large green onions, chopped, white and green parts separated
1 12-ounce container cherry tomatoes or grape tomatoes
4 tablespoons coarsely chopped fresh Italian parsley, divided
3 tablespoons fresh lemon juice
1/2 teaspoon mild Spanish paprika (pimentón dulce) or Hungarian sweet paprika

Procedure:

Rinse and drain scallops; pat dry with paper towels. Sprinkle with fleur de sel and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate; cover. Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute. Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes. Stir in 3 tablespoons parsley, lemon juice, and paprika. Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute. Season with salt and pepper. Transfer scallop mixture to platter. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley. Makes 4 servings.

Ingredients:

1 cabbage
1 1/2 lb. ground beef
1 onion; chopped
1 cup rice
1 egg
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon paprika
2 cup sauerkraut
2 cup tomato sauce
1/2 cup water
1 cup sour cream

Procedure:

Core cabbage & place in large bowl. Cover cabbage with boiling water & let stand five minutes. (If cabbage is very large, repeat this process after you’ve stuffed half of the leaves). Combine meat, onion, rice, egg, salt, pepper & paprika. Drain cabbage & remove leaves, cutting off the thick end of the stem. Put about two tablespoon of filling on a leaf. Fold sides in and roll. Place seam side down in a slow cooker. Spread sauerkraut on top. Add tomato sauce & water. Cook on low six to eight hours. Remove rolls, blend sour cream with sauce & serve with cabbage rolls.

Crock Pot Method: Fill Crock Pot with 1/2 inch water; Place cabbage rolls in pot, arrange sauerkraut on top; add tomato juice. Cover and heat on high 4 hours then spread sour cream on top, cover and heat on low 2 more hours or until done.

Ingredients:

1-1/2 lb. ground pork
1 tsp. salt
1/2 tsp. pepper
1tsp. paprika
2 tbsp. lard
1/2 cup onions, finely chopped
1/2 cup rice
1 head cabbage
1 can tomato soup (or 1/4 cup ketchup)

Procedure:

Cook the onion in lard until soft, then add paprika. Then combine the ground pork, salt, pepper and rice. Then pour the onion mixture over this and mix very well. Remove the core from the cabbage and steam until the leaves just wilt. Separate the leaves and remove the back rib from the cabbage with a knife. Then wrap meat mixture in cabbage and place in a pot. Pour tomato soup (I prefer the ketchup) over the rolls and add enough water to cover and some to spare. Boil for 45 to 60 minutes.

Ingredients:

1 cup butter or margarine, softened
2 (3 ounce) packages cream cheese, softened
2 cups all-purpose flour
assorted baking jelly or pie filling (apricot, poppy seed, almond, and raspberry)
powdered sugar

Procedure:

Combine butter and cream cheese completely, add flour and mix well. Divide dough into 4 balls; wrap each in plastic wrap and chill 24 hours. Roll out each ball (on floured surface) to 1/8″. (Be sure to keep them thin, as this keeps them “light!”) Cut out silver-dollar sized cookies; place on ungreased cookie sheets. Drop 1/2 teaspoon jelly in center of each cookie and bake at 350* for 7-8 min. (Just until edges begin to brown.) always bake the cookies flat; however, the edges may be pinched or rolled together as well!. Lightly sift powdered sugar over cookies and serve.

Ingredients:

1 medium kohlrabi, chopped into 3/4 ” cubes (about 2 cups)
4 large carrots, cut into chunks to match the size of the kohlrabi
1/4 teaspoon nutmeg
1 tablespoon butter (optional)
salt and pepper

Procedure:

Cover the Kohlrabi and carrots with lightly salted water and boil until quite tender (about 15-20 minutes). Drain. Lightly mash, leave a lot of texture don’t try to make them smooth like mashed potatoes. Add nutmeg and butter. Serve.

Ingredients:

5 slices bacon, chopped
3 pounds boneless chuck, trimmed and cut into 1/2-inch cubes
2 tablespoons vegetable oil
4 medium onions (about 1 1/2 pounds), chopped fine
3 garlic cloves, minced
3 tablespoons paprika (preferably Hungarian sweet*)
1 1/2 teaspoons caraway seeds
1/3 cup all-purpose flour
1/4 cup red-wine vinegar
1/4 cup tomato paste
5 cups beef broth
5 cups water
1/2 teaspoon salt
2 red bell peppers, chopped fine

Procedure:

In an 8-quart heavy kettle cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to a large bowl. In fat remaining in kettle brown chuck in small batches over high heat, transferring it as browned with slotted spoon to bowl. Reduce heat to moderate and add oil. Add onions and garlic and cook, stirring, until golden. Stir in paprika, caraway seeds, and flour and cook, stirring, 2 minutes. Whisk in vinegar and tomato paste and cook, whisking, 1 minute. (Mixture will be very thicky.) Stir in broth, water, salt, bell peppers, bacon, and chuck and bring to a boil, stirring. Simmer soup, covered, stirring occasionally, 45 minutes. Peel potatoes and cut into 1/2-inch pieces. Add potatoes to soup and simmer, covered, occasionally until tender, about 30 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead and cooled, uncovered, before chilling, covered. Reheat soup, thinning with water if desired.

Ingredients:

1/2 cup long grain rice
1 cup chicken broth
8 slices bacon
1 medium onion, chopped
1 pound lean pork, cut into 1/2 inch cubes
1/2 pound Kielbasa (Polish sausage), slice into 1/3 inch rounds
4 teaspoon Hungarian Paprika
1 large clove garlic, minced
1 pound sauerkraut.
1 cup sour cream
1/3 cup milk
1 egg, lightly beaten

Procedure:

Preheat oven to 375 deg. F. Butter a 2 quart casserole dish. Cook the rice in the chicken broth for 10 minutes, drain. Cook bacon until crisp, crumble. In the bacon drippings, saute the onions for 3 minutes. Add the pork to the skillet, and cook for 10 minutes. Add the Kielbasa, paprika, and garlic. Cook, stirring for 5 minutes. Rinse the sauerkraut and squeeze dry. Arrange half the sauerkraut in prepared dish and top it with a layer of half the meat mixture, the rice, the remaining meat mixture, the remaining sauerkraut, and the bacon. In a small bowl, combine the sour cream, milk, and egg. Top the dish with the sauce, spreading it evenly. Bake for 50 minutes or until lightly browned. Makes 6 servings.

Ingredients:

1/4 cup vegetable oil
2 cups chopped onion
3 green bell peppers, chopped
3 tablespoons tomato paste
1 pound lean top sirloin beef - cut into 1 inch cubes
1 pinch red pepper flakes
1 teaspoon paprika
2 cloves garlic, minced
1/2 teaspoon salt
6 cups beef broth
1 tablespoon lemon juice
1/4 teaspoon caraway seeds
1 cup sour cream (optional)

Procedure:

Heat oil in a medium skillet over medium-high heat. Saute onions until transparent, then stir in bell pepper and tomato paste. Cover, reduce heat to low and simmer for 10 minutes. Add beef to skillet, then stir in the red pepper, paprika, garlic, salt, broth, lemon juice and caraway seeds. Simmer for 1 to 1 1/2 hours, or until meat is tender. If adding sour cream, remove skillet from heat and let cool a little. Then, fold in sour cream and adjust seasoning. Makes 6 servings.

Ingredients:

2 lb. beef chuck
1 tsp. Salt
2 Onions
2 tbsp. lard or shortening
2 tbsp. sweet Hungarian Paprika, (imported)
2 bay leaves
1 qt. water
4 potatoes peeled and diced
1/4 tsp. black pepper

Dumplings:
1 Egg
6 tbsp. all-purpose flour
1/8 tsp. salt

Procedure:

Cut beef into 1″ squares, add 1/2 tsp salt. Chop onions and brown in shortening, add beef and paprika. Let beef simmer in its own juice along with salt and paprika for 1 hour on low heat. Add water, diced potatoes and remaining salt. Cover and simmer until potatoes are done and meat is tender. Prepare egg dumpling batter: Add flour to unbeaten egg and salt. Mix well. Let stand for 1/2 hour for flour to mellow. Drop by teaspoonful into goulash. Cover and simmer 5 minutes after dumplings rise to surface. Serve hot with dollops of sour cream.

Ingredients:

portobello mushrooms
zucchini
yellow squash
onion
spinach
garlic
olive oil
tomato sauce
lasagna noodles
ricotta cheese
shredded mozzerella

Procedure:

Fry mushrooms, onion,garlic, zucchini and squash in olive oil. Mix 1/2 cup of mozzarella with ricotta cheese. Layer accordingly, adding spinach (don’t cook spinach first because it will add moisture). Bake 350 deg. F for 30 min to an hour.