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.
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.
In a large skillet, heat the vegetable oil on
and a deep skillet.
1. In deep skillet, saute green pepper
creating a bowl. Place the potato skins flesh-side up on
Brown potatoes and carrots in electric skillet (300-325 degrees), use juice from mushrooms if you need to add liquid - this avoids using oil. While potatoes are cooking cut sausage into bite size pieces. Once potato mixture is cooked, add fz green beans, sausage and mushrooms. Make sure to stir so all ingredients are mixed thoroughly. Turn skillet down to low or steam. Put the lid on and vent, steam for 15 minutes or until beans are tender. Season to taste.
Combine frozen potatoes and sliced kielbasa in a large skillet, and cook on medium heat until potatoes are done.
After potatoes are done and kielbasa is beginning to brown, stir in the corn, and cook until heated through.
Chop onions and saute in butter in pan or electric fry pan. Add cabbage, cover, and cook till soft (about 10 mins). Sprinkle with pepper.
Slice kielbasa into 1/8 inch thick slices. Add to casserole. Cover and cook another 10 minutes or till kielbasa is cooked.
Meanwhile, cook pierogies either by boiling or microwave. (follow package directions) Drain.
Add pierogies to casserole and stir. Cook an additional 5 minutes.
Slice sausage.
Place vegetable oil in a large skillet and saute the sausage, onion and garlic until onion is wilted but not brown.
Add remaining ingredients, cover and cook until vegetables are tender and most of liquid has been absorbed, about 30 minutes. Makes 4 to 6 servings.
In Large skillet add water, milk, butter. Cook to a boil. Stir in uncooked potatoes and cheese sauce package from box. Add kielbasa and mix well. Reduce heat cover and cook 15 minutes. Add Broccoli cover and cook another 8 minutes or until potatoes are tender. Sauce will thincken as it stands. YUM!
In a large skillet, saute onion and peppers in butter until tender.
Add remaining ingredients. Cook about 8 minutes, stirring occasionally, until heated through.
Heat oil in a large skillet.
Add potatoes and mixed vegetables. Cover and cook 6-8 minutes, stirring occasionally.
Meanwhile, slice kielbasa in half lenghtwise and then into very thin slices.
Stir kielbasa into skillet. Cook and cover another 8-10 minutes, stirring occasionally.
Remove skillet from heat and stir in cheese. Salt and pepper to taste.
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.
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.
Spray a large skillet with cooking spray and heat over medium-low heat. Cook and stir onion in the hot skillet until translucent, about 5 minutes. Add kielbasa; fry until sausage is lightly browned, stirring occasionally, about 5 minutes more.
Stir broccoli and potatoes into sausage mixture; season with salt and pepper. Cook, without stirring, until broccoli begins to soften, about 15 minutes. Stir mixture and continue to cook until vegetables are completely tender, 10 to 15 minutes more.
Cut kielbasa into 1/2-inch diagonal chunks.
Combine with 3/4 cup rice, cream of celery soup and water in large skillet on medium heat.
Cover and bring to a boil.
Reduce heat and simmer 5 minutes.
Stir in frozen peas and canned mushrooms, drained. Simmer, covered, for 20 minutes or until rice is cooked.
Sprinkle with Swiss cheese.
Cover and keep on low heat for 5 minutes or until cheese is melted.
Yields 4 servings.
dutch oven or large skillet, fry diced bacon until crisp
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.
br>Place thawed potatoes, sliced kielbasa, garlic, onion, carrots, celery, red