I copied this recipe from a xeroxed copy of a typewritten booklet that my mom was lucky enough to receive. I have tried to keep Aunt Lil’s exact wording, and have only occasionally changed punctuation or notation styles. I will go over the collection later, when I have time (hah!) and clarify some of the more vague bits for those who have been lucky enough to run across this and the other “Aunt Lil” recipes without having had the good fortune to have grown up eating these dishes and/or watching them be prepared.
Ingredients:
- 1 large head of cabbage
- 2 lbs. ground chuck
- 1 med. onion chopped
- 1 1/2 t salt
- 3 cups cooked rice (warm)
- 1/2 t pepper
- 2 eggs beaten
- 3 strips bacon
- soup – either:
- 3 10-oz. cans tomato soup and one can tomatoes, OR
- 4 10-oz. cans mushroom soup
NOTE: if using tomato soup, use 1 large can whole tomatoes over top. If using mushroom soup, add 1 can to mixture and the other 3 with 3 cans of water over the Golabki.
Core cabbage. Place in kettle of boiling water. As each leaf softens remove carefully, keeping leaf whole. Leave in boiling water until ready to use for easier rolling. In large bowl, mix ground chuck, onion, salt, pepper, beaten eggs, cooked rice and 1 can soup. Mix well. Lay 1 leaf at a time on flat surface. Place 1 to 2 T meat-rice mixture (depending on size of leaf) at base of leaf, about 1 inch from edge. Roll up leaf, turning sides in to keep mixture from spilling out. Place on bottom of 6 quart Dutch oven that can be used on top of range. Place rolls in pinwheel pattern on top of shredded cabbage, forming one layer if possible. Pour tomato soup plus 1 can water for each used, and the tomatoes in. Place bacon over the above. Cover and simmer on low heat 3 hours. Shake pot occasionally to prevent sticking, but do not stir. Add water if needed to keep bottom moist during cooking.
I copied this recipe from a xeroxed copy of a typewritten booklet that my mom was lucky enough to receive. I have tried to keep Aunt Lil’s exact wording, and have only occasionally changed punctuation or notation styles. I will go over the collection later, when I have time (hah!) and clarify some of the more vague bits for those who have been lucky enough to run across this and the other “Aunt Lil” recipes without having had the good fortune to have grown up eating these dishes and/or watching them be prepared.
Ingredients:
- 2 lbs. fresh Polish sausage
- pepper to taste
- 3 or 4 10-oz. cans mushroom soup
- 2 20-oz. cans sauerkraut
- 1 8-oz. pkg. noodles cooked in hot water for 15 minutes
Cook Polish sausage 30 minutes. Reserve juice. Rinse sauerkraut once, drain and put in Dutch oven or pan of same size. Add 2 cans mushroom soup. Mix. Add noodles. Mix. If more mushroom soup is needed, add and stir. Water from polish sausage may be added also if the above is too thick. Cut Polish sausage in bite-size pieces, add to above and simmer 30 minutes adding water from Polish sausage if needed. NOTE: Canned slices or fresh mushrooms may be added to recipe before simmering.
I copied this recipe from a xeroxed copy of a typewritten booklet that my mom was lucky enough to receive. I have tried to keep Aunt Lil’s exact wording, and have only occasionally changed punctuation or notation styles. I will go over the collection later, when I have time (hah!) and clarify some of the more vague bits for those who have been lucky enough to run across this and the other “Aunt Lil” recipes without having had the good fortune to have grown up eating these dishes and/or watching them be prepared.
Ingredients:
- 8 qts. water
- 1 to 4 lbs duck
- 1/2 to 1 pt. mixture of blood and vinegar
- vinegar and sugar
- flour
- prunes
- raisins
Cut duck in pieces, bring to boil and skim off top. Cook for 30 minutes on med. heat. Add raisins and prunes to your taste, or 1 cup raisins and 1 1/2 cups prunes. Continue cooking. Pour blood and vinegar mixture in bowl. Add flour slowly to mixture so there are no lumps. Then slowly add hot broth from soup to mixture, mixing constantly adding until mixture is hot. Add this slowly back into kettle with duck. Cook until all ingredients are tender, mixing occasionally so prunes and raisins do not stick to the bottom. The duck soup may be served with cooked potatoes and noodles. I like both. It also may be frozen but not with the potatoes.
I copied this recipe from a xeroxed copy of a typewritten booklet that my mom was lucky enough to receive. I have tried to keep Aunt Lil’s exact wording, and have only occasionally changed punctuation or notation styles. I will go over the collection later, when I have time (hah!) and clarify some of the more vague bits for those who have been lucky enough to run across this and the other “Aunt Lil” recipes without having had the good fortune to have grown up eating these dishes and/or watching them be prepared.
Ingredients:
- 3 to 5 lbs. pork butt or steak, trimmed of excessive fat
- 1 T crumpled, dried marjoram
- 1 T salt
- 1 T garlic powder
- 1 t pepper
- 1/2 c water
Chunk and grind pork. Mix seasonings thoroughly in. Stuff into sausage casings or make patties. Boil (with casings only), skillet fry or oven bake.
