Recipe By     :Randy Pollak
Serving Size  : 6     Preparation Time :0:00
Categories    : Side Dish                       Vegetables

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  2             pounds  potatoes — russet
  2                     eggs — beaten
  6             ounces  onion — minced
  2             ounces  flour
  1         tablespoon  baking powder
  1           teaspoon  nutmeg
                        salt and pepper — to taste
  4             ounces  vegetable oil

Peel and coarsely grate the potatoes*. Place potatoes in a colander and using a small plate, press as much liquid out of the potatoes as possible.
Transfer the grated potatoes to a bowl and add the beaten eggs, onion, flour and baking powder. Season with nutmeg, salt and pepper. Blend well.
Heat the oil. Add the potato mixture to the oil in uniform-sized pancakes. Pan-fry the pancakes until tender, turning once when well browned on the first side. Remove from the pan and drain well.
Makes about 12 pancakes.

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Per Serving (excluding unknown items): 356 Calories; 21g Fat (51.7% calories from fat); 6g Protein; 38g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 272mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve with sour cream and butter or apple sauce.

NOTES : * A food processor works perfectly for this. Simply quarter the potatoes then put in food processor and pulse until you get a the right texture.

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(1 votes, average: 5 out of 5)

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Recipe By     :Dody Pollak
Serving Size  : 16    Preparation Time :1:00
Categories    : Baking                          Cakes

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1            package  yellow cake mix
  8             ounces  sour cream
  3                     eggs
     1/3           cup  vegetable oil
     3/4           cup  Key Lime juice
  1         tablespoon  lime zest
     3/4           cup  turbinado sugar
     1/4           cup  powdered sugar

Combine cake mix, sour cream, eggs, oil, 1/4 cup lime juice, and lime zest. Beat on low with mixer until well combined. Increase speed to medium and beat for 2 minutes. Scrape batter into a buttered and floured 9-10 inch bundt pan. Bake in a preheated 350-degree oven for 40-45 minutes or until cake is tested done.
Heat remaining lime juice and turbinado over low heat until the sugar melts. Remove cake from oven unto a wire rack. Poke holes in cake with a bamboo skewer and brush with 1/2 of the lime glaze. Cool cake in pan for 10 minutes. Invert unto another wire rack removing cake from pan. Poke top (bottom) and sides with skewer and brush with remaining glaze. Allow to cool completely before slicing. Sift with powdered sugar before serving.

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Per Serving (excluding unknown items): 267 Calories; 12g Fat (40.0% calories from fat); 3g Protein; 38g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 231mg Sodium.  Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.

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(1 votes, average: 5 out of 5)

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Recipe By     :Dody Pollak
Serving Size  : 12    Preparation Time :1:45
Categories    : Casseroles                      Side Dish
                Vegetables

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  5             pounds  potatoes — grated
     1/4         pound  bacon — diced
     1/2         stick  butter
  1              large  onions
  2                     eggs
     1/2           cup  hot milk
     1/2      teaspoon  salt
     1/4      teaspoon  pepper

Brown bacon; brown onions in butter. Add to grated potatoes. Stir in salt, pepper and milk. Add beaten eggs in last, stir well. Set oven at 350 degrees. Grease one large pan (10 x 13 inches) or two small (8 x 8 inches) pans. Bake for 1 1/4 to 1 1/2 hour. Cannot be frozen; reheat in microwave or refry.

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Per Serving (excluding unknown items): 259 Calories; 10g Fat (33.5% calories from fat); 8g Protein; 35g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 305mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

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(1 votes, average: 5 out of 5)

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She didn’t have potatoes;
So she used a cup of rice.

She couldn’t find paprika;
So she used another spice.

Tomatoes weren’t in season;
So she used tomato paste.

The WHOLE can, not a cup;
She couldn’t bear to waste.

Now she won’t speak to me;
She’s convinced I pulled a fast one.

So don’t ask for my recipe;
That one was the last one!

Recipe By     :Dody Pollak
Serving Size  : 24    Preparation Time :0:20
Categories    : Baking                          Cookies
                Desserts

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1 3/4           cups  Bisquick® baking mix
     1/4           cup  butter
  1                cup  quick cooking oats
     1/4           cup  sugar
  1                     egg — beaten
  1           teaspoon  vanilla

Cut butter into baking mix. Add remaining ingredients, then knead only a few times until dough comes together. Roll or pat dough to a thickness of 1/2″. Cut into circles using a cookie cutter, press center with thumb and fill with fillings of your choice. Arrange on lightly oiled cookie sheet and bake in a 400-degree pre-heated oven 10-12 minutes or until golden. Cool and dust with powdered sugar before serving.

Start to Finish Time:
  “0:12″
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Per Serving (excluding unknown items): 76 Calories; 3g Fat (40.8% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 124mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

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(2 votes, average: 4.5 out of 5)

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Recipe By     :Randy Pollak
Serving Size  : 0     Preparation Time :0:00
Categories    : Baking                          Breads

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1                cup  water — tepid
     1/4           cup  buttermilk — room temp.
  1 1/2            cup  flour
  1               tbsp  sugar

Mix all ingredients in a glass bowl, cover tightly with plastic wrap and set in warm part of kitchen for 3-5 days. Starter can be stored in refrigerator and must be used in 1 week or “refreshened”. Use a “crock” from a “cold-packed cheese” to store, cover tightly. Recipe makes about 2 cups of starter.

PROOFING: Bring starter to room temperature. In a glass bowl, combine all of the starter with, 1 1/2 cups of flour and 1 cup of water. Cover bowl with plastic wrap and set in warm place for 12 hours.

TO USE: Measure 2 cups of “proofed” starter and set aside. Return remaining starter to it’s “crock” and refrigerate until needed again.

NOTE: This starter keeps getting better and better with age. So be sure to use it at least once a week or refreshen it.

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(2 votes, average: 5 out of 5)

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Recipe By     :Randy Pollak
Serving Size  : 36    Preparation Time :1:00
Categories    : Dumplings & Pirohy

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  2               cups  Sourdough batter — proofed
  1                cup  Milk
  3              large  Eggs
  6               cups  Flour — all-purpose
  2        tablespoons  Baking powder
  1 1/2      teaspoons  Salt
  6                     Toast slices — cut in cubes

In a very large mixing bowl combine flour, baking powder, salt and toast cubes; mix well. In a medium bowl beat eggs slightly; add sourdough batter and milk. Stir until well combined. Pour batter mixture into flour mixture and mix dough until smooth. Divide dough into four equal pieces and shape each piece into small rectangular loaves. Set on wax paper, cover with plastic wrap and then a dish towel. Allow dough to rest for at least 1 hour. Prepare a large Dutch oven by placing a vegetable steamer inside and add water until it comes to just below the steamer. Cover and bring to boil. Reduce heat but it must be high enough to create steam. Place 1 or 2 (depending on size as loaves will better than double in size) loaves unto steamer and for about 20 minutes or until a toothpick inserted into center of loaf comes out clean. Four loaves is enough for about 12-16 servings. Note: Dumplings may also be boiled, in which case you must cut each loaf in half; however steaming produces larger and lighter dumplings. If you wish you may refrigerate dumplings until cold carefully slice and wrap in plastic wrap then foil and freeze.

Start to Finish Time:
  “0:20″
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Per Serving (excluding unknown items): 97 Calories; 1g Fat (9.0% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 201mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.

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(2 votes, average: 5 out of 5)

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Recipe By     :Randy Pollak
Serving Size  : 24    Preparation Time :1:30
Categories    : Baking                          Breads

  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  2               cups  Sourdough starter — proofed
  1                pkg  Yeast — dry
  6               cups  Flour — all purpose
  1                cup  Water — tepid
  1         tablespoon  Sugar
     1/2      teaspoon  Salt

In a large bowl, combine starter, water, yeast, sugar, salt, and 1 cup of flour. Set aside in warm place for about 15 minutes to proof. Add remaining flour and knead dough until smooth and elastic. Cover with bowl and allow to double (about 1 1/2 hours). Punch down dough and divide in half. Shape dough into two baguettes by first rolling dough into a large rectangle, then roll rectangle into loaf (tuck ends underneath loaf), place on baking sheet and allow to double again. With a very sharp knife, make a slit down each loaf. Bake in a pre-heated 375 degree oven for 30 minutes, Test for doneness by tapping on loaf; it should sound hollow. For a crispy crust, periodically spray water, with a hair sprayer, into the oven while loaves are baking.

DARK RYE: Substitute 3 cups of rye flour for 3 cups of the all purpose flour. Add 2 tablespoons of caraway seeds to the batter, along with 1 cup of dark molasses, and 2 tablespoons of powdered cocoa. Substitute brown sugar for the plain sugar. Reduce water by 1/4 cup.

RAISIN CINNAMON: Add 2 slightly beaten eggs to the batter, after proofing. Roll each half of dough into a large rectangle. Sprinkle each rectangle with a mixture of, 1/4 cup sugar and 1 tablespoon of ground cinnamon. Sprinkle each half with 1/2 cup of raisins. Carefully roll each rectangle as you would to shape a baguette. tuck the ends underneath the loaf.  Allow to rise until doubled, do not split tops of loaves. After baking brush loaves with melted butter.

GARLIC CHEESE: Add 1 cup of grated parmesan cheese to batter. Mince 6 cloves of garlic, add to batter. After splitting tops of loaves, carefully pour 1 tablespoon of garlic butter on the top of each loaf. For a cheesier loaf, before rolling rectangle into baguette, sprinkle with 1/2 cup of grated cheddar cheese.

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Per Serving (excluding unknown items): 117 Calories; trace Fat (2.5% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 45mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Other Carbohydrates.

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(2 votes, average: 5 out of 5)

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Recipe By :Dody Pollak
Serving Size : 8 Preparation Time :0:10
Categories : Dumplings & Pirohy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup all-purpose flour
3/4 cup farina® — uncooked
2 teaspoons baking powder
1 teaspoon salt
1/4 cup cold butter
2 eggs — lightly beaten
1/4 cup milk
6 quarts salted water

In a large bowl, combine the flour, farina, baking powder, and salt. Mix well.
Add the butter in small pieces. Crumble the flour mixture with your fingertips to form a coarse meal.
Add the eggs and milk. Stir until the batter is smooth.
Bring the salted water to a boil. Using two teaspoons, drop the batter into the boiling water. Cover, and simmer for 8 minutes. Dumplings are done when they float to the top.
Remove cooked dumplings from the water with a slotted spoon and place them in a buttered ovenproof dish. Keep warm in a slow 250°F oven until all the dumplings and the topping are done.

Start to Finish Time:
“0:25″
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Per Serving (excluding unknown items): 176 Calories; 7g Fat (37.6% calories from fat); 5g Protein; 23g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 465mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

Rate This Recipe:

(2 votes, average: 4.5 out of 5)

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Recipe By     :Dody Pollak
Serving Size  : 16    Preparation Time :0:20
Categories    : Baking                          Breads

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
4               cups  flour
2        tablespoons  baking powder
1           teaspoon  salt
1/4           cup  sugar
12            ounces  Guinness Stout Beer
2              whole  eggs — beaten

Sift all dry ingredients into large bowl. Add beer and eggs and mix well to form batter. Por batter into a greased and floured 3 x 5-inch loaf pan. Bake in a pre-heated 350-degree oven for about 70 minutes or until tested done.

Start to Finish Time:
“1:30″
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Per Serving (excluding unknown items): 144 Calories; 1g Fat (5.6% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 325mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve warm with plenty of Irish butter.

Rate This Recipe:

(3 votes, average: 4.67 out of 5)

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