💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › polish › recipe11.… captured on 2022-06-11 at 23:59:00.
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---------- Recipe via Meal-Master (tm) v8.04
Title: DAD'S KALUSKI
Categories: Polish, Potatoes
Yield: 6 servings
4 c Flour
4 c Mashed Potatoes
1 tb Salt
4 Eggs
------------------------ONION SAUCE------------------------
1 lg Onion
4 tb Butter
Salt
Pepper
This recipe is appoximate. One of the controlling
factors is the amount of leftover mashed potatoes you
have----- Besides, Dad never did write this one down!
KALUSKI:
Blend flour and salt.
Make a well with the flour. Mix in the eggs,
thoughly, one at a time. Add the mashed potatoes.
You should have a dough that is not quite as stiff as
a noddle dough. Add a little water, if necessary, to
thin it out.
Roll the dough into long strands, about 1 inch in
diameter. Cut into sections about 1 1/2 inches long.
Gently add to a large pot of boiling water. Do not
add too many, nor add them too fast. You want to keep
the water boiling. They are down when they start to
float. Remove the floaters to a bowl, and continue
till you finish off the dough pieces.
ONION SAUCE:
Melt butter in pan. Add coarsely sliced/diced onion.
Saute to taste. I like them just trasparent, Dad liked
them browned, almost burnt. Salt and pepper, to taste.
SERVE:
You've got a few options, here---
A: Pour Onion Sauce over the whole batch
B: Serve each separately, for the whinners
who don't like onions. Plain butter
works out, just fine.
C: As a side dish, they are great with
meat gravy
LEFTOVERS:
Should you be fortunate to have some left over, just
place in the refrigerator. They are ok, cold, but
just reheat in a frying pan. They heat more evenly if
you slice the kaluski into somewhat smaller pieces.
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