The Great Lent has began today for the Eastern Right Catholics, but for the Roman Catholics, it starts on Ash Wednesday.

Tomorrow is Fat Tuesday (Mardi Gras – in French), which always falls before Ash Wednesday (beginning of the Great Lent for Christians).

So by tradition, everyone loves to eat, drink, and be merry, on Fat Tuesday.

Many of the Eastern Europeans indulge in homemade donuts, Pampushky (in Ukrainian), or “Paczki” (in Polish).

I found a fairly easy recipe for this delicacy, on one of the websites I frequently visit, where my  friend, Babara , posts many Eastern European recipes.

I also noticed that many grocery stores have “Paczki” available around this time of the year.  They are even labeled as  “Paczki”, rather than ” Polish Donuts”.

If you live in  New Jersey, or New York City, you can find fresh ones (soooo delicious) at these establishments:

East Village Meat Market and Deli

139 Second Ave., New York City, NY  (between 8th and 9th Street)

Owner: Julian Bachynsky

212-228-5590

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If you are up to making these for tomorrow, you may click on this link, to get to my post for the recipe.

However, if you prefer something comparable in taste, but steamed rather than fried, click on the link below, to view my recipe for Steamed Dumplings:

Steamed Fruit Dumplings – Recipe and Technique

Enjoy your Fat Tuesday!!

It’s that time of the year again…yes you guessed it… Super Bowl Sunday. Time to watch LOTS of Football, Half- Time entertainment, great commercials, and most of all, LOTS of delicious party food.

It does not matter if you like football or not, or if you care about the Pittsburgh Steelers , or the Green Bay Packers, the important thing is that you will be surrounded by your family and friends to have a good time together.

If you are still searching for recipes for your party, search no more, because I am about to give you a list of my favorite recipes.

Ham Canapes (very easy, presentable and delicious)

Jalapeno Corn Dip ( for the vegetarian on your list)

Buffalo Chicken Wing Dip (everyone’s favorite)

7 Layer Guacamole Dip (yummy..)

Swedish Meatballs (quick, delectable, filling)

Texas Caviar (another meatless dish)

Mrs. Z’ s Deviled Eggs (can’t beat these!!)

Pesto Sun-Dried Tomato Cheese Spread (sooooo good…)

Caramel Apple Dip (great for the underage crowd…)

Turkey Taco Ring (presentable and really tasty)

Rye Bread Dip (oldie but goodie..)

Tzatziki Dip (for the vegetarian in your crowd)

Lemon Basil Hummus (very healthful dip)

City Chicken (a party must…easy to snack on)

Calico Beans (better than chilly)

Veggie Platter (healthful and crunchy)

Non-alcoholic Punch (for the party animal having fun without alcohol)

Your list is ready.

All you have to do now is to prepare a shopping list, and coordinate some kitchen help to put it all together, for that special day.

MAY THE BEST TEAM WIN!!!!

It became our family tradition to make homemade cornbread, to serve with our Thanksgiving dinner.

I will share a cornbread recipe my daughter tried last year, and everyone really enjoyed  it, so hopefully you will to.  It is very light, moist, and savory, which makes it that much more interesting.

Ingredients:

• 1 cup butter, melted
• 1 cup sugar
• 15 oz can cream- style corn
• 2 oz  (1/2 can) chopped green chili peppers, drained
• 1/2 cup Monterrey Jack Cheese, shredded
• 1/2 cup Cheddar Cheese, shredded
• 1 cup all purpose flour
• 1 cup yellow cornmeal
• 4 tsp baking powder
• 1/4 tsp salt

Directions:

1. Combine melted butter and sugar, and beat well together.
2. Add cream-style corn, chili peppers, and both cheeses.
3. Blend well together.
4. Mix together dry ingredients; flour yellow cornmeal, baking powder and salt.
5. Add to the mixture, and blend in well.
6. Preheat the oven to 300 degrees F.
7. Lightly grease a 9 x 13 inch baking pan.
8. Dust lightly with flour.
9. Pour the cornbread batter into the greased pan.
10. Smooth the top evenly with a spoon.
11. Bake on the middle oven rack, for 1 hour.
12. Cool completely before serving.
    

Enjoy!

TIP:  I use Vegetable Crisco Shortening to grease my baking sheets. I know some bakers use butter, but I think butter burns much faster, so I prefer Crisco Shortening.

I love homemade donuts, especially those made from a Ukrainian or Polish recipe, since it reminds me of my mom’s heaping plate of these, for special occasions, or weekends.

If you ever had homemade donuts, you will agree that they are absolutely delicious!!

Since donuts are made from yeast raised dough, it normally is a long process, due to the waiting time it takes for the dough to rise.  However I came across a super website  about Eastern European Foods, by Barbara Rolek, and spotted a video on how to make homemade donuts, or Paczki, as they are known in Polish, or Pampushky – in Ukrainian.

The whole process seemed very quick and simple, since the recipe is for only about 12 donuts, so I copied the recipe and gave it a try.

My family really enjoyed these donuts, however I was told that next time I should at least triple this recipe.

You can watch the video for the technique and ingredients, but I will also share these with you for your convenience.

Ingredients:

• 2 Tbs sugar
• 2 Tbs butter
• ½ cup warm milk (warmed in the microwave to 110°)
• ¼ tsp vanilla extract
• Pinch of salt
• 2 whole eggs
• 1 tsp dry yeast
• 2 cups (about) flour
• Oil for frying (about 2 cups)
• Powdered sugar (for dusting the cooled donuts)

Directions:
(I would suggest for you to watch the video first, and then follow my instructions, if needed)

1. In a mixing bowl add the butter, sugar, warm milk, and vanilla.
2. Whisk to combine.
3. Sprinkle the yeast over the mixture, and whisk in.
4. Gradually keep adding the flour, while whisking it in.
5. Place the dough on a floured work area, add little more flour, and knead for about 5 minutes to form soft dough.
6. Place the ball of dough in a bowl.
7. Cover with a kitchen towel, and keep in a warm place for about 1 ½ hours, or until it doubles in bulk.
8. Remove on a floured work area, and roll out to about ½ inch thickness.
9. Using a donuts cutter, cut out 12 donuts.
10. Form a couple more donuts, from the remaining dough.
11. Place cut out donuts on a floured surface (I placed them on a floured kitchen towel).
12. Keep them in a warm place for about 1/2 hour, to rise again.
13. Heat the oil in a deep frying pan to 350°.
14. Place enough donuts to fill the pan, but do not overcrowd them.
15. Fry each batch for about 2 minutes on each side. (I think I fried mine for about 1 ½ minutes on each side, since they were browning pretty fast).
16. With a slotted spoon, remove from oil, unto a wire rack (I placed mine on a plate lined with a paper towel).
17. Cool for about 15 minutes.
18. You can fill them with jam, or enjoy them plain (my family wanted them plain this time).
19. Sprinkle with powdered sugar, or leave them plain, as the are equally delicious.

I can’t wait of find out if you tried making these, and to tell me how truly easy it is to whip these up from scratch.

Have you ever attended The Pampered Chef cooking show/party?  Last weekend my daughter hosted such a party, and we all had so much fun.  Chef Taryn demonstrated few of her favorite party food recipes, and allowed me to take some pictures, and to post the recipes.

If you are familiar with The Pampered Chef, you already know that besides their special cookbooks, they have an interesting selection of kitchen gadgets, utensils, and cookware.  Some of the items they sell are really very useful, and a must for every cook/chef in their kitchen.  I will write a review about the items I selected, once these are delivered to me, and I get a chance to test them out.

Here is one of the recipes from The Pampered Chef party.  If you are looking for a quick and simple idea for a party food that is filling, appetizing, and great tasting, you will love this Turkey (or Beef) Taco Ring.  It looks great, and your guests will think that you slaved over it for hours, but it only takes about 15 minutes to prepare and 25-30 minutes to bake.  You can’t beat that!

Ingredients:

• 1 ½ lbs lean ground turkey (or beef)
• 1 package (1.25 oz), Taco Seasoning Mix
• 1 ¾ cups Cheddar Cheese, shredded
• 2 Tbs water
• 1 eggs white, lightly beaten
• 2 (8oz) packages refrigerated crescent rolls
• Toppings: salsa, sour cream, shredded lettuce, tomatoes, green onions

Directions:

1. Preheat oven to 375 degrees F.
2. Cook ground turkey in a large skillet over medium heat for 10–12 minutes, or until no longer pink.
3. Break meat into crumbles.
4. Drain excess fat.
5. Stir in Taco Mix, 1 ½ cups of the cheese, and water.
6. Set aside.
7. Unroll the crescent rolls dough, and separate into 16 triangles.
8. Arrange on a Large Round Stone, and arrange triangles, slightly overlapping, in a circle, with the points or the triangles pointing outwards (looks like a bursting sun).
9. With your hands, press the overlapping ends together, to form a base of the ring.
10. Using a large ice cream scooper, scoop filling evenly over the ring base, in a circle, placing one scoop at the base of each triangle.
11. Bring the points of the triangles up, over the filling, and tuck them under the dough at the base of the ring.
12. Filling will show in between the triangle pieces.
13. Brush the top of the ring with an egg white.
14. Sprinkle with remaining cheese.
15. Bake 25-30 minutes, or until golden brown.
16. Transfer to a serving platter, fill the middle of the ring with the toppings (lettuce, tomatoes, onions), accompanied by salsa and sour cream.
17. Cut into serving pieces, leaving them in the ring shape.

Tip: You can also make this recipe with chopped ham and broccoli, instead of the taco turkey mixture.

I do not have the Large Round Pizza Stone, yet, so I use a round pizza pan and grease it well.

Easter is one of my favorite holidays, because of its rich traditions.  One of these is the blessing of a basket of special foods which becomes the Easter Sunday brunch, being the first meat meal, after a strict fast on Good Friday and Saturday.  One of the special foods in that basket is a round shaped Easter Bread, called Paska in Ukrainian, or Babka in Polish.  The top of this bread is elaborately decorated with fancy dough ornaments, having a cross as the central motif. Here is my family Paska recipe, which makes two large loaves, or several small ones.

Ingredients:

• 1 tsp. sugar
• 1 cup lukewarm water
• 1 package dry granular yeast
• 3 cups scalded whole milk, lukewarm
• 5 cups of flour
• 6 eggs, beaten
• 1 cup sugar
• ½ cup melted butter
• 1 tsp. salt
• 1 Tbs. orange zest
• 1 tsp. lemon zest
• 6 cups of sifted all purpose flour

Directions:

1. Dissolve the sugar in the lukewarm water and sprinkle the yeast over it.
2. Let it stand for 10 minutes.
3. Combine the softened yeast with the lukewarm milk and 5 cups of flour.
4. Beat well until smooth.
5. Cover and let the batter rise in a warm place until light and bubbly (I place it on a heating pad, and cover it with plastic wrap, then with towels, to keep it warm).
6. Add the beaten eggs, sugar, melted butter, salt, and orange and lemon zest.
7. Mix thoroughly.
8. Stir in enough flour to make dough that is neither too soft nor too stiff.
9. Knead until the dough no longer sticks to the hand.
10. Turn the dough on a floured board, or other work surface, and knead until smooth and satiny.
11. Place in a bowl, cover, and let it rise in a warm place until double in bulk.
12. Punch down and let it rise again.
13. Prepare your loaf pans by thoroughly greasing them with shortening.
14. Divide the dough into 3 parts, if you have large enough pans to make only two loaves, and leave the third part for ornamental decorations.
15. If you wish to make several small breads, then fill your greased pans 1/3 full with the dough, still leaving some dough for decorations.
16. To make ornaments, one of them being the cross, you roll out some dough into a rope like shape and form it into an ornamental cross to place in the middle of the top of the bread.



You can also make other ornamental decorations for your Paska, such as a braids, rosettes, twisted swirls, cones, etc.



17. Now that your loaves are decorated, dip a pastry brush in whole milk, and gently brush the bread tops, and ornaments, to give them a nice golden color once baked.  For a darker shade, you may use a wash made out of one egg beaten with 2 Tbs. of water.
18. Set the loaves in a warm place, once more, until almost double in bulk.
19. Do not let the loaves rise longer than necessary, because the ornaments will lose their shape.
20. Preheat you oven to 400 degrees, and bake the bread for 10 minutes.
21. Lower the temperature to 350 degrees, and bake for 30 minutes longer, or until done.
22. For smaller loaves your baking time should be shorter, so you need to use your judgment.
23. To prevent over browning of the tops, you may cover them with loose pieces of aluminum foil, once the Paska is lightly browned.
24. Remove the loves from the pans, and cool completely.
25. You may wrap cooled loaves in aluminum foil, and plastic bag, and freeze until ready to use, to keep them fresh.
26. To thaw, keep covered, to prevent from drying out.

Tip: If you like raisins in your bread, you may add 1-2 cups of golden raisins to your dough, and you need to make sure to push them deeper into the dough before baking, or they will burn if sticking out of the bread.