Mardell’s Potato Soup
Mardell Jasnowski, Aurora, NE
Each year about this time, I (Larry Molczyk) participate in the Wigilia meal at the
Polish Heritage Center in Ashton, Nebraska. It is a traditional meatless meal
enjoyed by the Polish Catholics on Christmas Eve. It incorporates numerous
traditions during the serving of the 11-course meal. The PHC sponsors the event
as a teaching opportunity which takes place about the first week of December
instead of Christmas Eve.
A few years ago it was my turn to provide three gallons of potato soup.
Unfortunately, it is a cream style soup, whose flavor derives from a smoked bacon
fat ingredient, along with shrimp and cream cheese… not very meatless.
My friend, Mardell Jasnowsk, however, had recently served a potato soup at a
potluck dinner. It was the closest thing to the soup I has been served while
visiting Poland in 1979. The main difference being, that my Polish friends served
it garnished with a few slices of hard-boiled egg on the top. Mardell’s recipe
Chop 1 large onion and sauté in ½ stick butter in bottom of soup kettle.
Peel and dice about 10 potatoes. and place in soup kettle.
Add 4 chopped carrots and 4 ribs of chopped celery.
Add 2 teaspoons salt and one of pepper. (Salt to taste later)
Cover with water and boil until potatoes are tender. Remove from heat.
Remove about 1 quart of mixture and puree in blender. Put mixture back into
batch. (Adds to thickening body of soup)
Add spices. Begin with these and adjust to taste in future: 1-teaspoon tarragon, 1
teaspoon Basil and 1-teaspoon thyme.
Add 8 ounces sour cream. Add milk until mixture is about doubled in
volume. Re-heat over low heat and stir with wire whisk. Salt to taste.
Serve with Slices of hard-boiled eggs as garnish. Enjoy.
2 cubes butter
1 cup sugar
add 3 beaten eggs, 1 3/4 cups flour, dash salt, 1/2
tsp. almond extract, 1/2 cup chopped almonds.
Line 9x13 cake pan with foil. Grease pan and foil.
Pat above mixture into cake pan. Bake @ 350
degrees for 20 minutes. When cooled spread on
Solo apricot filling, jam or re-hydrated and pureed
Topping: 2 beaten eggs, 2/3 cup powdered sugar,
1 tablesppon lemon juice, 1 tsp. vanilla, 1 tblsp.
almond extract. Pou over cool mazurka. Next
sprinkle 3 tblsp bread crumbs on top. Sprinkle
slivered almonds on top of crumbs. Bake @ 350
for an additonal 20 minutes. Mazurka will mellow
in tight container or frozen.
from Mardell Jasnowski, Aurora, NE
One, Bottom Pie shell
7-8 Peeled pears, cubed
6 tablespoons flour
1/2 teaspoon nutmeg
12 ounces butter
2/3 cup sugar
1 teaspoon vanilla or almond extract
Place bottom crust in 10 inch pie pan and fill with cut fruit.
Combine other ingredients into a custard as follows: Melt butter, add sugar,
whisk in flour and nutmeg over low heat. Stir in eggs one at a time...ad extract.
Stir until smooth and thick an pour over fruit. Bake at 350 degrees for about 45
minutes. Serve alone or with friends and ice cream.
Polish Cabbage Rolls- Glumpkies
Lawrence Molczyk, Aurora, NE
If there is one thing they have plenty of in Poland, it's cold-weather crops like
cabbage and potatoes...how this recipe came to call for rice I have no idea.
Perhaps it's a "Mongolian Horde" influence...Come to think of it, it's quite the
Preparing the Cabbage Leaves
Wash and core a large Head of cabbage. Place in a large pot of salted,
boiling water (Spaghetti Pot-an Italian influence). Hold it down until it gets
water-logged. Cook until leaves are tender and begin to fall part. Do not
overcook. Drain and plunge immediately in cold water to help break apart
leaves. Carefully, peel leaves and shave the "spine" of each leaf so it will roll
better. Use the leaves to roll 4-6 tablespoon portions of the meat filling in an
egg roll fashion. (See Filling ingredients Below)
Prepare one cup uncooked rice as directed but add spices to water while
1 tsp. salt
3/4 tsp. pepper
1 tsp. garlic powder
1 tsp. liquid smoke (optional)
Mix cooked rice meatloaf-style with:
1 LB hamburger
1 LB ground pork
1 medium chopped onion
Wrap uncooked filling mixture in cabbage leaves. Place layers of rolls in a Dutch
oven (a Dutch influence). Top with 1/4 cup crumbled bacon sprinkles. Drizzle
with any left over bacon grease. For a low-fat version try a topping of 4 ounces
Place covered in oven cook about one hour at 350 degrees. Reduce to 250
degrees. Cook 1-1 and a half hours additional. Serve with mashed potatoes
and brown gravy.
3/4 cup diced onions
1 1/2 lbs. Sliced mushrooms
1/4 tsp. Papricka
4 Tbsp. Butter
1 cup sour cream
Cook onions in 2 tablespoons of butter
10 minutes on low heat. Remove onions
and set aside. Add remaining 2
tablespoons of butter and mushrooms.
Cook over lopw heat 10 minutes and set
aside. Return onions to pan, add salt,
pepper and paprika. Cook 5 minutes
and then stir in sour cream right before
Tastes of the Homeland
Recipe Favorites from our PHC Family
2 packages dry yeast - 1 cup warm water- 2 cups cottage cheese- 2
tablespoons butter- 1/4 cup finely chopped onion- 4 teaspoon dill seed
2 teaspoons salt- 2 eggs 5 to 5 1/2 cups all- purpose flour
Dissolve yeast in warm water. Heat cottage cheese and butter slightly.
Add to yeast mixture. Add onion, dill seed, salt, eggs and 4 cups of flour;
beat until smooth. Stir in enough flour to form a firm dough(dough will be
Turn onto floured board and knead until smooth and elastic, about 6- 8
minutes. Place in greased bowl, turning once to grease top. Let rise
about 1 hour. Shape into 2 loaves. Cover and let rise until doubled about
Bake at 350 for 30-35 minutes or until golden brown. Remove from pans
to wire racks to cool.
Chrzan Zlburakami (Horseradish with Red Beets)
16 oz.can red whole beets
2T. white vinegar
4oz.jar prepared white horseradish
Salt and pepper to taste
Grate beets; add remaining ingredients. Mix together and refrigerate. Will keep
for several days. This can be used as a dip or relish with ham or Polish sausage.