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Archive for the ‘Side Dishes & Vegetables’ Category

postheadericon Halushki

Inexpensive and hearty! Great warmed up the next day.

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Halushki
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Halushki
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Ingredients
Servings:
Instructions
  1. Cook noodles as directed on package in salted, boiling water until tender but still firm. Drain.
  2. Melt 1/2 cup butter in a large skillet over medium heat; cook and stir onions until translucent, 5 to 10 minutes.
  3. Cut cored cabbage into 1 inch pieces. Add remaining butter and cabbage to onions, cook stirring occasionally until cabbage is softened.
  4. Season with salt and black pepper. Place cooked noodles and cabbage and stir gently to combine.
Recipe Notes

Instead of noodles, you can use 2 packages (1 lb) commercial prepared gnocchi.  (or go all "old-country" and make your own dough balls!)

If you like your cabbage softer, cook it to your desired consistence before mixing it with the noodles or gnocchi.

You can also fry three pieces of bacon cut into small strips, add the reserved bacon grease to your butter for frying the onions and the cabbage and return the reserved, browned bacon to the pot with all the ingredients before serving.

 

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postheadericon Bleenies

These are a staple at church picnics and block parties in the Coal Region. Like potato salad recipes, every body’s is a little different than every body else’s.

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bleenies
Bleenies
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aka Potato Pancakes
bleenies
Bleenies
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aka Potato Pancakes
Ingredients
Servings:
Instructions
  1. Peel and grate potatoes. Squeeze dry.
  2. Mix potatoes (except salt) and all other ingredients together.
  3. Add oil to large frying pan, about 1/2 inch deep in pan. On medium high heat, scoop a couple tablespoons of the pancake mixture into pan and flatten with the back of a spoon. (Amount depends on the size of the pancakes you want) Fry until brown on one side, flip, brown on the other. Make sure potatoes are cooked through.
  4. Drain on paper towels. Salt now to taste. Hold warm in 200F oven if desired.
  5. Some people put vinegar on before eating, others smear on some grape or strawberry jelly, some eat with sour cream and/or apple sauce.
Recipe Notes

 

Feel free to adjust the seasoning or additions to your own taste. I grate a rib of celery into my potato mix, and I squeeze the excess liquid from the shredded potatoes before mixing. Salting after they are removed from the oil rather than adding salt to the batter results in less unwanted liquid forming in the mix as it sits awaiting frying.

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