tter into very small pieces and place in the refrigerator
Melt butter in large skillet over medium heat; add cabbage and onion and saute until tender, stirring often and being careful not to burn.
Add kielbasa and cover with lid, cooking for about 10 minutes.
Add pierogies and stir gently to mix.
Season to taste.
Pan fry garlic, and kielbasa until kielbasa is golden brown. In a 5-qt. slow cooker, combine all ingredients.
Cover and cook on low for 5-6 hours or until vegetables are tender.
**High Altitude -- cook 6-8 hours.
Tip: Can be prepared in less time if veggies are pre-cooked in the microwave and onion is fried with kielbasa and garlic. Just add all ingredients to a large pot and bring to a boil. Simmer for an hour or so to blend flavors.
Can double recipe and freeze extra in a Zip-Loc for a quick future meal.
ough on greased pizza pan and bake for half of recommended
In 4 or 5-quart sauce pot, cook sliced kielbasa and onion over medium-high heat 5 minutes; stirring frequently or until browned.
Add apples and cook stirring frequently about 1 minute.
Stir in sauerkraut, chicken broth and caraway seeds.
Reduce heat to low; cover and simmer for 20 minutes or until apples are tender and flavors blended.
In a 3-quart pan, place water, bouillon cubes, potato and onion.
Cover and boil to dissolve bouillon, stirring occasionally. Stir in cabbage, kielbasa and next three spices.
Cover and cook until vegetables are tender.
o a boil. Add pierogies and boil for 5-7 minutes
Heat oil or butter in large skillet (I use my iron skillet).
Add potatoes slices and cook over medium heat for 5 minutes.
Add onion slices and stir. Cook for 5 minutes.
Add garlic, red pepper flakes and Kielbasa.
Continue to cook until potatoes are browned, stir occasionally. Cooking time will depend on how thick you sliced your potatoes.
Beat eggs with sour cream and water.
Add to pan over Kielbasa and potato mixture.
Cook and stir until eggs are fluffy and cooked.
Add salt and pepper to taste.
Serve.
Preheat oven to 375 degrees.
In a large mixing bowl, mix together soup, onion, milk, garlic, salt and pepper.
Stir, in potatoes and kielbasa.
Spoon into a 7x11 inch casserole dish.
(if the potatoes are extra large, I use a 9x11 in casserole dish.) Place casserole on a baking sheet and bake in the preheated oven for 90 minutes or until potatoes are tender.
Cook the potatoes in large saucepan of boiling water until tender.
Drain and cool slightly.
Peel, if desired, and slice. Transfer to a large bowl.
Gently mix in vinegar and green onions. Use a rubber baker's scraper.
Cool.
Combine yogurt, mayonnaise, horseradish and caraway.
Mix into potatoes.
Add kielbasa and cheese.
Line plates with the radicchio.
Spoon atop salad. Add pepper to taste.
Serve with hot, crusty French bread.
Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, mix together soup, milk, garlic, salt, and pepper. Stir in potatoes and kielbasa. Spoon into a 7x11 inch casserole dish.
Place casserole on a baking sheet, and bake in the preheated oven for 90 minutes, or until potatoes are tender.
In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated though and slightly thickened. Season with pepper. Serve hot.
Peel potatoes and cut into small cubes.
Place in large bowl and cover with water; set aside.
Slice sausage and cut slices in half or fourths.
Dice pepper and onion.
Heat oil in a large skillet.
Drain water off potatoes and carefully place in skillet. Cover skillet and turn potatoes about every 7 to 10 minutes to avoid sticking, but not too often or they will be mushy.
When potatoes begin to brown, add remaining ingredients.
Cook about 20 minutes.
Salt and pepper to taste.
Saute veggies and garlic in 2 T. of olive oil for 5 minutes.
Add remaining ingredients, and bring to a boil, then reduce heat, and simmer until potatoes are tender, 15-20 minutes.
Season with pepper.
Serve hot.
tatoes are soft (not overdone), and the eggs are hard boiled
In a large kettle, place kielbasa and cover with water.
Bring to a boil, lower heat and simmer for about 2 1/2 hours.
While kielbasa is cooking, in a large skillet, saute onions until clear; add sauerkraut, applesauce*, salt, pepper and tomato sauce.
Simmer for about 20 minutes.
When kielbasa is done, cut into 2-inch pieces and add to sauerkraut.
Also, add about 1 cup of water that kielbasa was cooked in.
Continue for another 15 minutes.
Serve with boiled potatoes (quartered) and bakery fresh pumpernickel bread.
Place the potato wedges on a baking sheet and drizzle with 3
oweling; set aside. Cook kielbasa and chicken in hot bacon drippings
Slice kielbasa diagonally into 1/2-
n the potatoes and kielbasa, and cook until the kielbasa is browned, and the potatoes