rizzle the mixture over the potato salad and stir in lightly
In saucepan melt margarine and stir in flour.
Cook the roux, stirring for a minute, then gradually add milk, stirring until the sauce begins to thicken.
Stir in salt and pepper and set aside. Grease 3-quart casserole.
Spread 1/3 of the potato slices on the bottom, then 1/2 of the onions, followed by 1/2 of the cabbage and 1/2 of the kielbasa in layers over potatoes.
Add 1/3 of the sauce. Repeat the layers, ending with potatoes.
Add the rest of the sauce.
Cover the casserole and bake at 350\u00b0 for 1 hour and 15 minutes.
Add in the shredded sweet potato, Kielbasa, and Simply Potatoes and cook
In a 4 to 5-quart pot, mix all ingredients, except potatoes and kielbasa.
Bring to a boil and simmer until veggies are half cooked (about 15 minutes).
Add potatoes; cook until they are tender (about 15 minutes).
Add sliced kielbasa and cook and additional 5 minutes.
Serve with fresh rye bread and real butter.
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.
In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.
Boil potatoes in broth until fork tender (3-15 minute based on potato size).
Add other ingredients except milk.
Bring to a boil.
Once boiling turn down to a simmer.
Add milk.
Cook about 20 minutes.
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.
In dutch oven, brown potatoes, kielbasa, onion and peppers in oil.
Add seasonings and water.
Bring to a boil.
Cover tightly and cook for 20 minutes on low, stirring occasionally.
Uncover and put cheese on top.
Simmer until cheese is melted.
br>Place thawed potatoes, sliced kielbasa, garlic, onion, carrots, celery, red
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
killet heats, prepare onion and kielbasa sausage. A few minutes before
15 minutes.
Pierce the kielbasa several times with a fork
Heat the broth, beer, tomatoes with their juice and bay leaf to a boil in a Dutch oven over high heat. Add the cabbage, potato, onion, carrot, kielbasa, thyme and caraway.
Heat to a boil; reduce heat to medium. Partially cover the pot. Cook till the potato and carrot are tender, about 15 minutes. Add salt, if needed, and pepper.
Cut up vegetables and kielbasa and put into crock pot.
Add water to cover.
Add seasonings and soup mix.
Cook on High 4-5 hours or until vegetables are done to desired tenderness.
May need additional water throughout cooking process.
This recipe may be altered in any way needed.
Vegetables can be substituted as to availability.
Can be prepared without kielbasa to make a vegetarian stew.
Serve with good crusty bread.
f the Swiss into the potato mixture and spread the mixture
he potatoes keep cooking the potato and pepper mix for another
onstick cooking spray.
Combine kielbasa, potatoes, bell pepper, onion, cabbage
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.
Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat.
This brings out the sweetness of the onions.
Simmer for about 10 minutes.
Add minced garlic and simmer 2 more minutes.
Add next 3 ingredients.
Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
Bring to a simmer on the stove top.
Cover loosely with foil and place in a preheated 225\u00b0F oven for 3 hours.
Cut kielbasa or sausage into 1/2-inch pieces.
Fry until well done.
Mix salt, flour and sugar together and blend with cold water.
Arrange layers of sliced potato, sliced apple and kielbasa or sausage in baking dish, pouring flour and sugar mixture over each layer.
Top with apples and kielbasa or sausage.
Add drippings.
Cover and bake at 375\u00b0 until apples and potatoes are tender, about 45 minutes.