• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Polish Noodles

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 1/4 c Sweet butter 8 oz Sour cream, light if desired (don't use non-fat) 1
  • lb Ham, cubed 16 oz Ripened tomatoes, chopped 2 c Elbow macaroni, cooked al
  • Dente (be careful not to Overcook) 1 oz Maggi Seasoning or 1 Tbsp. Soy
  • sauce 1/2 t Salt, optional 1/2 t Pepper 2 Green onions, chopped
  • Brown butter in Dutch oven. Add remaining ingredients except onions, salt
  • (if using) and pepper. Mix well. Simmer uncovered for 10 minutes. Add
  • onions and cook 5 minutes more.
  • Melinda's notes: I got this from an old *P acquaintance long ago. I don't
  • know how original Polish it is since it uses Maggi Seasoning, which I think
  • is German, but we like it. Maggi Seasoning comes in a square-ish brown
  • bottle and can be purchased in the gourmet section of your supermarket. I
  • always omit the salt. The original recipe called for 4 oz. sour cream, but
  • I like it with 8 oz. I usually use the light sour cream, but the non-fat
  • doesn't do well, it seems to just dissolve and become tasteless.
  • Posted on GEnie Food & Wine RT Jan 12, 1994 by M.CARMAIN1 [Melinda]
  • Nutritional information per serving: xx calories, xx gm protein, xx mg
  • cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x
  • gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of
  • calories from fat.
  • Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
  • 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook
  • and PlanoNet Lowfat & Luscious echoes
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Polish Pierogi
Categories: Pasta, Pastas, Polish
Yield: 12 Servings

4 c All-purpose flour
2 Eggs
1/2 c Sour cream
1 ts Salt
2/3 c Warm water

3 md Potatoes, cooked, drained
-and mashed
1/2 md Onion
1/4 c Butter
Salt and pepper; to taste

1 lb Dry cottage cheese
2 Eggs; beaten
1/2 ts Salt
1/4 c Butter

1 lg Onion; chopped
1/2 c Butter

Dough: Mix flour, eggs, sour cream, salt, and water, a little at a time.
Knead dough until firm and elastic; Cover and let rest 10 minutes.

Potato Filling: Prepare potatoes, set aside.

Cheese Flling: Combine ingredients and mix.

Sauce: Saute onion in butter until golden.

Assembly: Divide dough into three parts. On a floured surface roll dough
to about 1/8-inch thick; cut into 3-inch rounds. Place a small spoonful of
the filling in the center of each round, fold and press the edges together
firmly to seal.

Drop the pierogi in simmering chicken bouillon with 1 teaspoon of oil. Do
not crowd. Simmer for 15 minutes, stirring gently to prevent sticking.
Remove with a slotted spoon and drain well.

Place the drained pierogi in a casserole and pour sauce mixture over all.
Garnish with mushrooms.

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