Recipes For You! |
 SWEET & TANGY KIELBASA
5 lbs. Kacer's Homemade Smoked Kielbasa
8 oz. can tomato sauce or 1 cup of tomato ketchup
1 cup brown sugar
1/3 cup cider vinegar
2 tablespoons Soy Sauce
2 tablespoons sherry
1 tablespoon red hot sauce
1 tablespoon horseradish (optional)
2 tablespoons cornstarch, dissolved in reserved pineapple juice from canned pineapple chunks
Combine all ingredients in saucepan. Cook over medium heat, stirring, until sauce is thickened. Cut up five pounds of
Kacer's Homemade Smoked Kielbasa and place in a 13 x 9 baking dish. Pour the sauce over the kielbasa and bake at
350 for one hour. You can also simmer in a crockpot on low for 5-6 hours. The longer it simmers, the better! |
| KIELBASA-SPLIT PEA SOUP
2 quarts water
2 medium boiling potatoes
1 lb. split peas, rinsed peeled and cubed
1 1/2 lbs. Kacer's Homemade Smoked Kielbasa
3/4 cup diced carrots
Salt and freshly ground pepper
1/2 cup chopped celery Combine water and peas in heavy large saucepan or Dutch oven. Bring to boil. Add kielbasa, salt and pepper. Reduce
heat, cover and simmer 30 minutes. Add remaining ingredients and continue simmering until soup is slightly thickened
and vegetables are tender, about 15 minutes. Serve immediately. Tastes great with rye bread. Makes about 3 1/2 quarts. |
| SAUERKRAUT & SAUSAGE SOUP
4 pieces (3-4 inches in length) of Kacer's Smoked Kielbasa
7 cups of water
1 onion quartered 1 qt. sauerkraut
1/2 bay leaf In kettle, place Kacer's Smoked Kielbasa, onion, bayleaf and seven cups of water; bring to boil and reduce heat. Mean-
while, drain 1 qt. sauerkraut, reserving the liquid. Rinse in plenty of cold water, drain, chop fine, place in separate pot,
scald with boiling water and cook 20 minutes. Drain sauerkraut and add to kielbasa stock. Simmer about 90 minutes.
Thicken with roax and season to taste with salt, pepper, and caraway. Simmer briefly and serve. Note: pieces of kielbasa
may be left in the soup or served as the second course with boiled potatoes. |
|
SAUERKRAUT & SAUSAGE SOUP
4 pieces (3-4 inches in length) of Kacer's Smoked Kielbasa
7 cups of water
1 onion quartered 1 qt. sauerkraut
1/2 bay leaf In kettle, place Kacer's Smoked Kielbasa, onion, bayleaf and seven cups of water; bring to boil and reduce heat. Mean-while, drain 1 qt. sauerkraut, reserving the liquid. Rinse in plenty of cold water, drain, chop fine, place in separate pot, scald with boiling water and cook 20 minutes. Drain sauerkraut and add to kielbasa stock. Simmer about 90 minutes.
Thicken with roax and season to taste with salt, pepper, and caraway. Simmer briefly and serve. Note: pieces of kielbasa may be left in the soup or served as the second course with boiled potatoes | BEET AND SAUSAGE SOUP
6 cups of water
12 oz can sliced, non-pickled beets
1/2 lb Kacer's Smoked Kielbasa diced
1/2 cup sour cream
1 onion, quartered
3 tablespoons flour
1/2 bayleaf In kettle, place water, Kacer's Smoked Kielbasa, onion and bayleaf and cook, after bringing to a boil, on low for one hour.
Add can of beets. Simmer briefly. Fork-blend sour cream with flour to form a smooth paste. Dilute with several tablespoons
of soup and add to kettle. Simmer briefly. Season with salt, pepper and a pinch of citric-acid crystals. Garnish with chopped
dill if desired. A Quick and Easy Recipe After a Day of Holiday Shopping! | POLISH REUBEN CASSEROLE
2 cans (10 3/4 ounces each) condensed cream of mushroom soup
1 1/3 cups milk
1/2 cup chopped onion
1 tablespoon prepared mustard
2 cans (16 ounces each) sauerkraut, rinsed and drained
1 package (8 ounces) uncooked medium noodles
1 1/2 pounds Kacer's Smoked Polish Kiebasa, cut into 1/2 inch pieces
2 cups (8 ounces) shredded Swiss cheese
3/4 cup whole-wheat bread crumbs
2 tablespoons butter, melted Preheat oven to 350 F.
Combine soup, milk, onion and mustard in medium bowl; blend well.
Spread sauerkraut onto bottom
of greased 13x9-inch baking dish.
Cover with uncooked noodles;
spoon soup mixture evenly over top.
Top with Kacer's Smoked Polish Kielbasa and cheese.
Combine bread crumbs and butter in small bowl;
sprinkle over cheese. Cover pan tightly with foil.
Bake 1 hour or until noodles are tender.
Garnish as desired. Makes 8 to 10 servings.
|
|
SMOKED KIELBASA HAWAIIAN
1 lb. of Kacer's Smoked Kielbasa 1 green pepper, chopped 1 onion, chopped 3 tomatoes (optional), chopped (seeds removed)
1/2 teaspoon ground ginger
1 teaspoon cornstarch 1 Tablespoon vinegar
1 Tablespoon soy sauce
1/2 cup apricot preserves
2 cups drained pineapple chunks Cut Kacer's Smoked Kielbasa in slices and saute for 5 minutes with green pepper, onion, and tomatoes. Combine ginger, cornstarch, vinegar, soy sauce, apricot preserves in a small saucepan. Once preserves have melted, pour mixture into pan
with kielbasa and pepper. Heat to thicken. Add drained pineapple chunks and heat. Serve over rice for a meal (serves 4)
or as an appitizer. | POOR MAN’S GOULASH
1 large onion, chopped
A couple of Tablespoons butter
1 heaping Teaspoon paprika
5 Idaho potatoes, peeled, diced
1/2 sliced tomato (or a bit of tomato paste or ketchup)
1/2 sliced bell pepper (or roasted peppers)
1/2 teaspoon salt
1 cup water
As Much Sliced Kacer's Smoked Kielbasa as you like!
Saute onion in butter in a big pot. Add paprika, potatoes, tomato, pepper, water, and salt. Simmer at least half an hour,
partly covered, shaking the pot occasionally. Add as much Kacer's Smoked Kielbasa as you like during the last 10 minutes. | POTATO SALAD WITH SAUSAGE
3 lbs medium-size red potatoes
1/2 lb Kacer's Smoked Kielbasa, cut into & 1/8 inch thick slices
4 ribs of celery, diced
1/2 cup sliced green onions
2 Tablespoons minced Italian parsley or cilantro
Dressing:
6 tablespoons white wine tarragon vinegar
1/2 teaspoon each: Dijon mustard, salt, freshly ground pepper
3 /4 cup olive oil
Lettuce leaves for serving
Cook potatoes in boiling water in large saucepan until just tender, 15 to 20 minutes. Drain. Cool slightly. Cut into 1/4 inch
thick slices. Put potatoes into large bowl. Add kielbasa, celery, green onions and parsley. Toss gently to mix. For dress-
ing, put vinegar, mustard, salt, and pepper in small bowl. Whisk to blend. Gradually whisk in oil. Pour dressing over potato mixture; toss gently to mix. Serve while still warm on a bed of lettuce leaves |
KIELBASA PIE
1 lb Kacer's Smoked Kielbasa, remove skin and slice thin
1 pkg of Montery Jack cheese, cut in cubes
2 pkgs Crescent Dough
3 eggs, beaten with 1/4 cup of grated Parmesan cheese Spread one package of dough in a greased 13 x 9 x 2 pan. Spread sliced Kacer's Smoked Kielbasa on dough. Spread cubed cheese on the kielbasa. Spread egg mixture on top of the cheese. Last, spread remaining dough on top and bake 325-350 F for 30 minutes. | | |
|
|
|
