Faworki (Chrust) - made for Tuesday before Ash Wednesday.
2 cups of flour
2-3 egg yolks
2 TBS soft butter
2 TBS of confectioners sugar
1/3 cup of sour cream
1 TBS of 6% white vinegar or alcohol
2 TBS of rum
lard or oil for frying
Mix butter, egg yolks, sugar and alcohol or vinegar together. While mixing, slowly add flour. Knead the dough. Keep beating and kneading the dough for 15 minutes. When ready, put it in a bowl, cover, and let stand in a cool place for an hour.
Roll dough on the board till it is very thin. Cut 2x7 inch strips, make a slit in the middle and pull one end through it.
In a deep frying pan heat the lard (oil). To test readiness of oil, put a small piece of dough in it, if it immediately comes to the surface the temperature is right. Put 4-5 strips at a time and deep fry on both sides. Take out and place on a paper towel. Sprinkle with confectioner’s sugar.

Zur Soup
The soured juice (white borsch) for the zur should be prepared earlier. It is made the following way:
Scald 2 cups of whole-wheat flour with boiling water, pouring it enough to get a thin dough. When it cools, add 1 ¾ pints lukewarm water and place a piece of whole wheat bread crust in it. Pour into a glass jar, tie with gauze and leave in warm place for three days.
Cook 1 ¾ pints of vegetable stock with dried mushrooms and add ¾ pint white borsch to the hot stock. Do not strain, as the soup should be slightly thick. If the zur is not sour enough, add some more white borsch. Add a crushed garlic clove along with 4 potatoes cut into cubes. When the potatoes are ready, salt to taste.

Cabbage (Kapusta)
Bake a 1 to 1 &1/2 lb. pork butt @350 degrees, with 1 cup water, covered. After baking for 1 hour, and the pork has begun to brown lightly, add 1 large onion, sliced. Continue baking for 45 minutes, or when meat is falling apart. While the pork butt in baking, drain juice from 1 (27 oz.) can of sauerkraut, reserving the juice for later. Parboil sauerkraut and drain. Sherd a large head of cabbage and rinse under hot water and drain. Combine the sauerkraut and cabbage in a large pot. Add the cut-up pork, and all the juices, onion and fat from baking pan to the pot. Add 1 to 2 cups water, salt and pepper. In a frying pan, sauté 1 large chopped onion till light brown, in 1/4 cup butter; add to pot. In same frying pan, lightly brown 1 cup chopped salt pork; then add to pot. Cook all in the pot on the top of the stove on low heat, or just to a low simmer, for 1 hour. Taste. At this point add as much of the reserved sauerkraut juice to your liking. Continue cooking and tasting for another 30 minutes or until the cabbage is of the texture you like.

Barley Soup (Krupnik)
Pour 3 ½ pints water over 1lb beef and 1lb bones and cook over low heat. After 1 hour add mixed vegetables (carrots, parsley, celeriac root, leek, and onion) and 4 small dried mushrooms. When meat is tender, put the broth through a sive. Cut the meat into cubes and the vegetables and mushrooms into thin strips. Cook ¾ pint of the cooked broth, salted to taste, with 4-6 oz. of pearl barley. When kasha is cooked, add 1 TBS butter and mix the kasha for a while with a spoon, until it turns white. Add cooked kasha to the remaining broth and after adding 3 potatoes diced into cubes, cook for another 15-20 minutes. Add diced meat, mushrooms and vegetables to the broth and salt to taste. Sprinkle with minced parsley.

Polish Style Herring (Sledz po Polsku)
Soak 4 fine salt herrings in cold water for 24 hours, changing the water several times while soaking. Remove skin, milt, cut off the tail and head, divide into fillets and remove the bones. Arrange the fillets in layers in a glass jar. Between the layers place very thin slices of 2 onions, 10 grains of pepper, 6 grains of allspice, one bay leaf broken into parts, 5 slices of lemon without rind or pits. Combine ½ pint sour cream with the juice of 3 large lemons. Do not salt the sauce. Pour over fillets in the jar (shake the jar to cover fillets evenly. Place covered jar in cool place. Ready to eat in 24 hours. Baked potatoes are served with herring.

Karpatka Cake
½ package (125g) of sweet butter, 1 cup of water, 1 cup of flour, 1tsp of baking powder, 4 eggs.
Dissolve butter in water, add flour and baking powder – boil for 3 minutes. Set aside; add eggs mixing at the same time. Bake in 350 degrees two cake layers.
Cake Filling
1pt of milk, 1 cup of sugar, 2 TBS of potato starch, 2 TBS of flour, 1 package (250g) of sweet butter, vanilla. Mix milk with flour and starch while boiling. Add vanilla. Set aside to cool and then add butter. Place filling between the cake layer.

Paczki (Doughnuts)
1 1/2 cup of milk
2 yeast cakes
1 tsp salt
1/2 cup sugar
3 eggs
1 tsp vanilla
1/2 tsp nutmeg
1/2 cup butter
4 1/2 cups flour
Scald milk and cool to lukewarm. Break yeast into the lukewarm milk. Beat sugar and butter until fluffy, add eggs, salt, and flavoring. Add flour and milk gradually, beating well. Let rise in warm place until double in bulk, about 2 1/2 hour. Punch down, knead and let rise again. Place dough on lightly floured board, stretch toward you and fill with thick filling - rose jams, apricot or peach preserves, prune butter. Fold over and cut into desired size and shape like a ball, place on lightly floured surface and let rise. Fry in deep hot fat, turning only once. Paczki should have a very dark brown color before turning, to insure baking thoroughly. Drain on absorbent paper. Sprinkle with confectioner’s sugar.

Herring Salad (Salatka ze Sledzia)
10 herring filets, 1 jar (370ml) of dill pickles, 1 jar (370ml) of beets, 1 jar (370ml) of pickled onions, 3 apples, ½ cup of white vine vinegar, ½ cup of olive oil, 2 tsp. of horseradish; salt and pepper.
1.cut herrings into wide slices. Wash, core, and slice apples. Slice pickles, onions and beets. Mix all the ingredients together.
2. Combine vinegar with horseradish, salt, and pepper. Add oil constantly mixing. Pour mixture over salad, and let stand for 2 hours before serving.

Polish Noodles (Kluski z Kapusta)
Boil egg noodles medium thickness
Sauté in 1/4 pound of melted butter:
5 cloves garlic, minced
1 large onion chopped
1 very large head of cabbage (green) shredded medium when the vegetables are limp, add 1 Tablespoon of caraway seed and salt and pepper to taste. Drain noodles. Pour vegetables over noodles. Stir in 1 pint or more of sour cream. Sometimes I serve sausage and bread, but usually we just have bread. (Dark rye, homemade of course).

Cucumbers in Sour Cream (Mizeria)
Peel and thinly slice cucumbers. Sprinkle with salt, let it stand for few minutes, squeeze out liquid. Add a little bit of pepper.
Dressing: for each 1/2 cup of sour cream add juice of 1/2 lemon (I personally add less lemon juice), 1/2 tsp of sugar, and copious teaspoon of minced dill (dried dill is fine).Mix cucumbers with dressing and place in a cool place half an hour before serving.

Golabki (Cabbage Roll-Ups)
 1 large head of cabbage, center core removed
 1 lb.each of ground beef, ground pork & ground veal
 2 cups cooked white rice
 1 cup chopped onion
 1/2 cup finely chopped salt pork
 1 cup ketchup
 2 cans tomato soup
 1&1/2 cans water
 1 TBLSP. brown sugar
 1/2 tsp. each of salt, pepper
 1/4 tsp. each of celery salt, sweet basil, nutmeg and worchestire sauce
 1/2 stick of butter or margarine
 Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender. Cook till all leaves are tender, but not ripping apart; usually 15. Run under cold water and drain. Cut the thick membrane off back of each leaf. While cabbage is cooking saute onion in butter or marg. until lightly browned. Put all the uncooked meat into a large mixing bowl. Add the sauted onions. In same pan, brown the salt pork, then using a slotted spoon, add salt pork to meat. Next add dry seasonings, worchestire sauce and ketchup, along with the cooked rice. Mix thoroughly; I find my hands work best! Lay out leaves and depending upon their size, place 2-3 TBLSPS. of meat mixture on the wider side. Roll leaf up and over meat, tuck in sides of leaf, and continue to roll. Place rolls, seam down into a greased roasting pan. Continue rolling remainder cabbage rolls. Mix together the tomato soup, water and brown sugar and pour evenly over all the rolls. If your roaster doesn't have a lid, cover with heavy-duty aluminum foil. Bake @325 degrees for 2 - 2&1/2 hours. Note: after baking for 1&1/2 hours, check to make sure there's enough liquid; additional water can be added. To serve, spoon sauce over rolls. Leftover rolls (once cool) can be put into ziplock bags and frozen up to 3 months.

Kolaczki
Make a dough like for a yeast cake. When the dough "rises" , roll it out with a rolling pin for the thickness of an inch, cut out circles of 3-4" in diameter, place them on a cookie sheet and leave covered in a warm place. When they "rise" , make a hole (with your thumb) and fill it with whatever filling you want: poppy seed, cheese, jelly. Brush kolaczek with mixed egg and place it in the 350F oven for 25-30 minutes.