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Polish Recipes

March 26,2022

Mike and Helen's parents were Polish Immigrants and they embraced the Polish culture and cuisine.  One dish that is mentioned in the book and was served regularly is Haluski. For those unfamiliar with this ethnic dish, I have included the recipe for your pleasure.  If you try it and have any comments, please let me know.  Happy Eating!

Haluski (HA-loo-ski)


4  cups wide egg noodles

1⁄2 cup butter or bacon lard

2 cups sliced Vidalia onions sliced thin

1 Tbsp. brown sugar

6  cups or 1 head of cabbage, sliced thin

1 teaspoon kosher salt or to taste

1 teaspoon pepper or to taste



Crumbled bacon

2 teaspoons carraway seeds


1. Cook egg noodles according to package directions, drain and sprinkle with a little olive oil to prevent sticking, or you can cook noodles after cooking cabbage and onions.

2. In a Dutch oven, melt  6 tablespoons of butter or bacon lard to a large Dutch oven over medium heat.

3. Stir in the cabbage and onion. Cook the mixture, stirring occasionally, for 15-20 minutes or until the cabbage has browned/caramelized and is tender. Add Kosher salt, pepper, and brown sugar and stir for one or two minutes until incorporated.

4. Melt the last two tablespoons of butter, and add the cooked pasta to the pot, stirring

everything to coat. Cook just long enough for the noodles to heat through.

5. Taste great like this but for added flavor and a little crunch add chopped bacon or caraway seeds and serve.


Chrusciki (Bowtie cookies)

·       1 large egg and 3 egg yolks

·        2 tablespoons superfine sugar

·       1 teaspoon salt

·       1 teaspoon vanilla extract

·       2 ½ cups all-purpose flour, divided

·       3 Tablespoons sour cream

·       1-quart vegetable oil for frying

·       1 cup confectioners' sugar for dusting


·       Sift flour, add sugar and salt to a bowl. Whisk egg yolks, egg, sugar, sour cream, and vanilla together in a bowl. Stir in flour. If the dough is sticky, add a little flour, if dry add a few drops of water Knead the dough on a lightly floured surface for 5 minutes.

·       Roll out the dough and fold the dough over itself, giving a quarter-turn of the dough between each fold. Do this several times and let sit in the fridge for about 45 minutes.  

·       Working with one piece of dough at a time, roll on a lightly floured surface until paper-thin.

·       Cut into long diamonds; with a  sharp knife cut a slot in the center of each, and pull one point of the diamond through the slot. Repeat to make the remaining cookies.

·       Heat 1 inch oil in a deep-fryer or large saucepan to 375 degrees F  Fry two to four pieces at a time, until crisp 5 to 10 seconds per side. Drain on paper towels and dust with confectioners' sugar when cool.


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