2. Ingredients:
 100 g of whole-wheat rye flour,
 a slice of stale rye bread
 250 g of carrot, leak, celeriac and
parsley,
 200 g of white sausage,
 water,
 salt,
 flour,
 garlic,
 marjoram.
Method of preparation:
Allow the whole-wheat rye flour to sour in the water for a few days in a warm
place, add also a slice of stale rye bread. When the leavening is ready, cook a
stock from mixed vegetables, strain, add sour flour liquid (żur), spice with
flour, bring to boil, add salt. Add white sausage cut into small pieces, spice with
garlic or marjoram. Serve with hard boiled eggs cut into halves.

3. Ingredients:
 half a chicken
 5 l water
 5 carrots and parsley roots
 a piece of celery
 a piece of leek
 1 onion, a clove of garlic
 parsley and celery leaves
 spices: pepper granular,
 ground pepper, salt , allspice
 noodles
Stages of preparation:
 Thoroughly wash the chicken and put in into a pot of boiling water.
 Add peeled and washed vegetables: carrots, parsley roots, leek, celery
and garlic. Toast the onion a bit and add it to the broth.
 Put pepper, salt and allspice. After about an hour add the celery leaves
and parsley. Boil it for another hour. Boil noodles.
 Serve with the addition of chopped parsley leaves.

4. Ingredients:
 200 g of fat cottage cheese
 some radishes
 chives
 salt and pepper
 sour cream
Method of preparation:
First put cheese into a bowl and crush it with a
fork. Add cream , salt and pepper. Next wash
radishes and chives. Then chop them. Add them
to the cheese and mix it all. Try if it’s good to
taste, it can be served with fresh bread.

5. Ingredients:
 1 kg of potatoes
 0,5 kg of carrots and parsley
roots
 1 can of corn
 1 jar of cucumbers
 2 spoon of mayonnaise
 6 eggs
 1 can of green peas
 4 pinch of salt and pepper
 1 onion
 1 teaspoon of mustard
Method of preparation:
Peel some potatoes, carrots, parsley roots and boil them. After that cut
them into cubes. Chop the onion and the eggs. Cut the cucumbers into
small pieces. Mix all the vegetables. Add some mustard and mayonnaise.
Add salt and pepper.

6. Ingredients:
 1,5 kg sauerkraut
 1 cup apple juice
 0,5 kg smoked pork
 0,5 kg spareribs
 10 dag bacon
 1 can tomatoes (large)
 2 cups water
 2 bay leaves
 black pepper
 salt
 1,5 kg cabbage
 0,5 kg pork loin chop or pork ribs
 0,5 kg smoked kielbasa (sausage)
 ½ cup onions (chopped)
 0,5 kg mushrooms (fresh)
 0,25 kg mushrooms (dried)
 2 tablespoons flour

7. Method of preparation:
Brown pork and spareribs in a large heavy pot. Add smoked pork with 1
cup of water and simmer until 1 hour.
Add the sauerkraut and one cup apple juice. Chop the cabbage fine and
add to sauerkraut. Add lots of pepper and salt cover and simmer 1 hour.
Remove lid and keep pot on a very low simmer. In a pan, fry bacon until
crisp, then crumble into sauerkraut mixture.
Remove most of the bacon fat and fry onions and mushrooms and flour
until they just brown.
Mix into sauerkraut mixture.
Cut sausage into slices add to sauerkraut mixture with the tomatoes.
Bring to a boil, simmer 30 minutes and serve hot.

8. Ingredients:
 A few tablespoon grated onion
 A few cups cold mashed potato
 White cheese
 Butter
 Salt and pepper
 2 ½ cups flour
 1 egg
 1/2 teaspoon salt
 2 tablespoon Oil
 ¾ cup warm water

9. Method of preparation:
 1. Cook onion in butter until soft.
 2. Add to potatoes and cheese, season and mix well.
 3. Mix flour and salt in a bowl.
 4. Add egg, oil and water to make a medium soft dough.
 5. Knead on floured board but do not knead too much. Keep dough soft.
 6.Roll dough thin.
 7. Cut out round pieces with open end of glass.
 8. Put some filling in the middle and fold in half to make a semi-circle.
 9. Press edges together firmly ensuring no holes or filling are at the edges.
 10. Cover finished dumplings with tea towels to prevent drying.
 11. Cook by putting a few into rapidly boiling salted water.
 12. Do not let dumplings sink to bottom or stick to each other.
 13. Boil for 3-4 minutes or until they are puffed and float.
 14. Put cooked dumplings in bowl and cover with oil or butter to prevent them sticking to
each other.

10. Ingredients:
 2.5 cups Cottage Cheese
 1/2 cup butter
 1 tablespoon vanilla extract
 1 tablespoon rum extract
 6 eggs, separated
 3/4 cup sugar
 1 tablespoon grated lemon rind (Meyer Lemon best)
 1 tablespoon cornstarch
 1 tablespoon semolina (or any flour)
 1/2 cup raisins
Crust (optional)
 1/4 cup granulated sugar
 1/4 cup brown sugar
 1/4 cup butter (at room temp)
 3/4 cup flour
 1/4 teaspoon baking powder
 1/8 teaspoon salt
 1/2 cup finely chopped walnuts

11. Method of preparation:
 1. Preheat the oven to 400 degrees F.
 2. Mix all dry crust ingredients together to form a stiff
dough, press evenly on bottom of an 8 inch round cake tin, and
bake for 5-10 minutes till brown. Remove and cool while you
prepare the rest.
 3. Cream together the farmer's cheese, butter, rum, and vanilla
in a large bowl until combined.
 4. In a separate bowl, whisk the egg whites with 1 tablespoon
sugar until stiff peaks form.
 5. In a third bowl, whisk the egg yolks with the remaining sugar
until creamy.
 6. Add all the ingredients together except the egg
whites, including the corn starch and raisins.
 7. Gently fold in the egg whites, taking care not to knock the air
out of the mixture.
 8. Pour the mixture into the prepared pan (with or without
crust), and bake (400) for 1 hour or until set and golden brown.
 9. Cool in tin and dust with powder sugar and favorite fruit
topping.

12. BON APPETIT!