the appetizer:
Traditional Polish cuisine includes Polish sausage (kielbasa), red beet soup (barszcz), duck blood soup (czernina), Polish dumplings (pierogi), cabbage rolls (golabki), Polish pork chops (kotlety schabowe), Polish stew (bigos), various potato dishes, as well as desserts like Polish doughnuts (paczki) and Polish gingerbread (pierniki).
Poland
Poppy Seed or Nut Roll
8 cups flour
1 pkg. dry yeast
1 stick of butter or margarine melted
5 eggs
3/4 cup sugar
1 tsp. salt
2 cups of warm milk
Filling:
1 lb. poppy seed or ground nuts
1 cup sugar
1 1/2 sticks margarine or butter
1 cup milk, hot
1 lemon rind
Combine all filling ingredients and beat well.
Dissolve yeast in 1/2 cup of the warm milk. Combine the flour, sugar, salt and eggs. Add remainder of the milk, butter and yast mixture. Beat until elastic. Sprinkle top with a little flour and cover with a cloth. Let stand in a warm place until double in size. Punch down. Divide the dough into 2 pieces. Put on floured board and roll out into a rectangle. Spread cool filling and sprinkle with raisins. Roll like a jelly roll. Place in greased pan and let stand to rise again. Brush top with margarine or butter bake for 45-60 min in 350 degree oven.
Poland
Polish Easter & Recipes
Polish Recipes
- Cabbage Rolls (Golabki)
- Cheese Pascha from Lwow (Pascha ze Lwowa)
- Fire Vodka (Krupnik)
- Grandmother's Cheese Cake (Sernik Babci)
- Polish Sausage (Kielbasa)
- Poppy Seed or Nut Roll
- Red Beets with Horseradish
- Polish Doughnuts (Paczki)
- Polish Jelly Doughnuts (Ponczki)
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This page modified January 2007
