One benefit of being married to a Pole

BA_Colt said:
I do not know what kind of kielbasa you can get in Akron, but I know my relatives in Dayton order it from here http://www.bluesealkielbasa.com/ it is some of the best kielbasa you can get in the U.S. I drive two hours to get it.

You are a lucky person to be married to a good cook. :thumbup:
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I used to live in Chicopee, moved 8 miles away. My dads friend owns/runs Chicopee Provision. I was brought up on Blue Seal as it was the local kielbasa. I never thought it was best because I never had anything else. LOL.

Chicopee has a huge polish population, but its dying out now. The story is alot of them couldn't pronounce Chicago and ended up in Chicopee.

Whatever kielbasa you get you need good horseradish.:D



Paul
 
Well, after much prodding, this weekend will be pierogi weekend. She has agreed to make potato, cheese, kraut and plum. Now I have this to look forward to!
 
:eek:...Okay jackthelad...You've definitely made me stand up and take note here. That stuff looks GREAT! ! ! !...How's about askin' the lil' lady if you could post the recipe for that Gołąbki...PLEASE...:p
 
jackthelad said:
My Father in Law refers to them as "Jee-Koos" (sp?), and my wife won't tell me what it means. All I can gather is that it is something like, "Goofball". ;)
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Its actually spelled "dzikus" and it refers to being strang, weird sometime standoffish. Hey, I wasn't force to go to 6yrs of Polish school on Saturdays for nothing :D
 
pcnorton said:
Chicopee has a huge polish population, but its dying out now. The story is alot of them couldn't pronounce Chicago and ended up in Chicopee.
Paul
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I thought it was the Poles were trying to get to Chicago and when they saw the Chi in Chicopee they thought they were in Chicago.

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jackthelad said:
10 dash 4 on the kapusta. I feel very fortunate. Half the time, I don't know the terms she throws around. All she taught me to say was, "I am going to the store". Not sure why. lol. 18 years later, and all is still good!
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Thats funny, my wife of 25 years is Korean and all she taught me was "kiran togey chusao" which means "Eggs Two Please Give Me" So I guess if I want a dozen I'm going to be making 6 trips...
 
Thanks Drudge! Man, you saved me there. I have tried googling every way I could think of to spell that and never thought of spelling it that way. I will try to post the recipe tonight. She mixes pork, beef and veal for the stuffing and I think that is what makes it so tasty.
 
Galumpkies (no idea about the spelling, but you get the drift), chrushikis (again), blinis and pierogies :). The Mrs T's plant is located at the old bowling alley that my great grandmothers house sits behind in Turkey Run PA (between Frackville and Shenandoah).
 
jackthelad said:
Thanks Drudge! Man, you saved me there. I have tried googling every way I could think of to spell that and never thought of spelling it that way. I will try to post the recipe tonight. She mixes pork, beef and veal for the stuffing and I think that is what makes it so tasty.
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No worries m8, glad i could help :)
 
You will have to adjust the quantity of these for more servings, but this is the general basis-
1 chopped onion
1 tbs fat
1 cup cooked rice
1/4 lb ground pork
1/4 lb ground beef
1/4 lb veal
salt and pepper
1 big head of cabbage
2 cubes beef boullion
1 cup hot water
cottage ham
kielbasa
chopped tomatoes
tomato sauce
v8 juice
cream of tomato soup- undiluted

Fry the onions in the fat until they are light brown. Mix onions with the meat and rice- big tip she told me is do not use precooked minute rice type rice. Season with salt and pepper.
Boil the head of cabbage in a big kettle with boiling water. Cover and boil for 5 minutes. Remove cabbage and remove the first few soft leaves. Put cabbage back in and boil another 5 minutes. Keep doing this until all leaves can be seperated. Big tip is to the cut out the hard part of each stem on each leaf. Should be the "spine" on the back side of the leaf and you want to just remove the big hard part.
Put a spoonful of stuffing in each leaf and roll them up. We use a roaster, which seems to work the best, but you can use a baking dish. Dissolve the boullion and pour over the cabbage rolls.
Bake uncovered at 450 for 1 hour.
Pour tomatoes, v8, and undiluted tomato soup over the cabbage rolls. Cut up the cottage ham and kielbasa and add to this.
Cover and bake for at least 1 more hour on 350. We make big batches and keep going in and spooning the juice and sauce over the top of the cabbage rolls.
Enjoy!
 
Half my family likes to put ketchup on them.

I make a soup with the leftover golumpki sauce. I take whatever is leftover in the baking dish and one golumpki which I chop up and add 4 cups of beef broth and simmer it if for about an hour or so.

Also, Jackthelad recipe my family's recipe calls for a fer bay leaves and just tomato juice in a can. But other than that it is close.
 
:)...Thanks jackthelad...This one is gonna be constructed this week end...:thumbup::thumbup:
 
Food looks good and the wife's a little Polish hottie.

Life is good for jackthelad! :thumbup:
 
:)...Well I put this stuff to the test yesterday and I have to say it was terrific. I started making it up early in the morning as it was a bit messy putting everything together. Boiling the cabbage for a few minutes to soften the leaves is where the "messy" came from. We served it over rice as this stuff seems to add moisture to itself when cooking for as long as it takes. Sure was a fabulous treat for us. The only "back-side" to this meal is the odoriferous emanations coming from MY "back-side" last night and this morning...:eek::eek:...LMAO...but it does allow me a bit more privacy on a Sunday morning than I normally get...Great recipe and thanks again...:p...:thumbup:
 
jackthelad said:
Well, more than once today I have heard, "Leave that lid on them". "Did you open that lid again?!" "Hey, Get out of those- THEY ARE FOR DINNER":D

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I don't know nearly enough about Polish food ... but I know I'd love that!:eek:
 
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