Celtic Recipes

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Waterhound’s
Celtic and Polish Recipes from Gdansk

The Celtic Tribes on the North Sea ranged as far as Poland, their
Patron Saint as in Ireland was Saint Patrick. The following Recipes,
are favorites from Gdansk and other parts of the North Sea.

~~ Civic Arms of ~~

*Gdansk*	*Gniezno*

*~Recipes~*
*Deviled Eggs with Mushroom Bits*
*8 hard-cooked eggs, peeled and halved*		*¾ teaspoon dry mustard*
*salt*		*¼ cup chopped mushrooms*
*5 tablespoons mayonnaise*		*1 teaspoon butter*
		*paprika, optional*
Remove yolks from eggs and place in a bowl, mash until no lumps remain. Add salt, mayonnaise and mustard. Saute mushrooms in butter, Add to egg yolk mixture. Fill the egg whites with the yolk mixture. Serve dusted with paprika.

*Eggs “In the Shell”*
*8 hard-cooked eggs, shells intact*		*1 ½ tablespoons fresh chopped dill*
*4 tablespoons butter, softened*		*½ cup grated cheese*
*salt and pepper to taste*		*paprika*
Slice eggs lengthwise. Scoop out the egg, reserving the shells. Chop the eggs and add the remaining ingredients, except the paprika. Mix well. Spoon the egg mixture into the shells and sprinkle with paprika. Broil the eggs until browned. Serves 8.

*Waterhound Soft Boiled Eggs On Toast*
*2 Large to extra large eggs*		*butter or margarine*
*2 Slices Toast*		*Salt, pepper to taste*
Examine egg shells for cracks. In a sauce pan, slowly put eggs into boiling water, watch eggs for cracking. Cover with lid, let boil 3 ½ minutes at a moderate boil. Let stand ½ minute in the boiled water. Cool each egg, peel and serve.

*Cabbage Salad*
3 cups white sweet or savory cabbage, shredded		2 tart apples, shredded 1 small carrot shredded
*salt*		*1 large onion shredded*
*Dressing:……………………………………*
*Juice of ½ lemon*		*1 teaspoon sugar*
*3 tablespoons salad oil*		*salt and pepper*
		*1 tablespoon parsley, chopped*
Sprinkle cabbage with salt and than set aside about one hour, drain off the liquid. Add the remaining ingredients. Toss well. Dressing; Combine juice, oil, sugar, salt, pepper. Mix well. Stir into cabbage mixture. Prepare 2 hours before serving. Garnish with parsley. Serves 6.

*Red Cabbage Salad*
2 pound head red cabbage finely shredded		1 tablespoon sugar 1 teaspoon salt
*juice ½ lemon*		*1 tablespoon olive oil*
*1 small red onion, finely chopped*		*pepper*
*2 tart apples, shredded*		*1 tablespoon chopped parsley*
Boil cabbage for a few minutes: Drain: Cabbage becomes violet. Sprinkle with lemon juice, watch the cabbage become red. Add remaining ingredients except parsley, toss. Refrigerate 3 hours. Garnish with parsley.

*Carrot and Apple Salad*
*5 large carrots*		*juice of ½ lemon*
*2 large apples*		*sugar to taste*
Grate the carrots as finely as possible. Grate the apples and add to the carrots. Toss with lemon juice and add sugar to taste. Serve as a salad or as an accompaniment to another dish. Serves 6 to 8.

*Cucumber Salad*
*1 cucumber, sliced*		*1 tablespoon water*
*salt*		*pepper*
*2 tablespoons vinegar*		*½ teaspoon sugar*
		*parsley or chives*
Salt cucumber slices and set aside for ½ hour. Combine vinegar and water. Add salt, pepper, and sugar. Boil and cool. Strain cucumbers and pour vinegar mixture over cucumbers. Serve garnished with parsley or chives. Serves 3 to 4.

*Cucumbers in Sour Cream*
*3 cups sliced cucumbers*		*¼ cup fresh dill or 2 tablespoons*
*salt to taste*		*dry dill weed*
		*1 cup dairy sour cream or yogurt*
*Sprinkle cucumbers with salt. Let stand for 30 minutes: pat dry with paper towels. Stir dill into sour cream. Add cucumbers, mix well. Serves 4 to 6.*

*Cabbage with Mushrooms*
1 head shredded cabbage or 1 pound of sauerkraut		½ cup butter or vegetable oil, divided
3 medium sized yellow onions salt and pepper		½ pound mushrooms sliced, divided
Drain sauerkraut or if shredded cabbage, chop it fine,. Place in a Dutch oven, add water just to cover. Add 2 onions and half the butter. Simmer for 1 ½ hours, stirring, adding water if needed. Saute the whole mushrooms in half the remaining butter and a little water. Salt and pepper to taste. Remove mushrooms and reserve the liquid. Chop mushrooms and add mushrooms and liquid to sauerkraut or cabbage, Saute remaining onion in remaining butter until golden. Add to sauerkraut or cabbage. Salt and pepper to taste and cook for 20 minutes. Serves 8. Note: This dish is better if prepared a day in advance, kept refrigerated.

*Simmered Mushrooms*
*1 pound mushrooms*		*¼ cup chopped parsley*
*2 teaspoons butter*		*3 tablespoons sour cream*
*2 large yellow onions, chopped*		*1 teaspoon flour*
*small carrot, chopped, optional*		*salt and pepper to taste*
Clean and thinly slice the mushrooms. Place in a pot of boiling water for a few seconds and drain. Melt butter in a medium sized pan, add mushrooms, onions, carrot, parsley, if used. Add salt and pepper, simmer for one hour, adding water if needed. Combine sour cream and flour. Reduce heat and pour the sour cream mixture over the mushrooms. Simmer for 15 minutes. Season to taste.

*Waterhound Mushrooms*
*1 large potato, diced*		*½ yellow onion, diced*
*1 container mushrooms*		*1 or 2 cut green onions*
*2 tablespoons butter or margarine*		*¼ teaspoon garlic powder*
*½ carrot, diced. Optional*		*salt and pepper to taste*
Par-boil diced potato, and diced carrot till tender. Bring whole mushroom buttons to a boil. Let stand for a few minutes. Drain potato and carrot. Drain mushrooms, combine green, yellow onions with mushrooms, add butter, garlic powder, cover the mushroom pot while still hot, gently shake the pot till butter is melted, combine with the potato and carrot. Salt and pepper to taste. Let stand in the hot pot for 15 minutes, stir occasionally. Serve warm.

*Kielbasa and Cabbage*
*1 small head of cabbage, coarsely diced*		*1 onion, sliced*
3 small potatoes, peeled and diced 1 teaspoon salt		1 ½ pounds kielbasa sausage cut into 1-inch pieces
*½ teaspoon caraway seed*		*1, 14-ounce can chicken broth*
*Put vegetables, seasonings, and sausage in a crock pot. Pour in chicken broth. Cook on low 6 to 10 hours, or on high 2 to 4 hours. Serves 4.*

*Sausage in Beer*
*1 pound Stotkowski Smoked*		*2 green peppers, cut in strips*
*or other Smoked Polish sausage*		*1 onion, thinly sliced*
*4 potatoes, with skins, cut in 8ths*		*¾ to 1 can beer*
		*pepper to taste*
Place all ingredients in casserole dish. Cover with foil, bake at 325 degrees for 30 to 45 minutes, turning vegetables occasionally until potatoes are done. Remove foil for the last 15 minutes of baking. Serve with black or French bread.

*Waterhounds, Polish Sausage in Beer with Cabbage and Egg Noodles*
*Polish Sausage*		*1 quart Beer*
*Medium head cabbage cut in strips*		*¼ teaspoon sugar*
*1 cup egg noodles*		*½ teaspoon salad oil*
*salt*		*2 tablespoons olive oil*
Place sausage in pan, cover with water. Bring to boil. Drain water. Cover with beer. Bring to a slow boil, let beer boil till sausage is done. Cut into desired lengths, reserve the boiled beer. Serve sausage as individual cuts. In another pot place cabbage strips, cover with water, add the sugar with part of the salt, bring to a boil. Let stand 1 minute, drain water. Cabbage should remain slightly crisp. Also in another pot cook the egg noodles with the remaining salt, and the salad oil. Cook to desired tenderness. Drain water. Combine the Egg noodles with the cabbage, stir in the olive oil and desired amount of boiled beer.

*Steak Tartare*
*1 pound ground sirloin steak*		*1 tablespoon vegetable oil*
*2 onions, chopped*		*juice of ½ lemon*
*2 egg yolks*		*1 tablespoon Dijon mustard*
		*salt and pepper to taste*
Mix all ingredients together. ~Polish style~ Serve immediately with bread and butter. Serves 4 ~Waterhound style~ Place in a covered pan. Cook on low heat, turn once. Drain broth. Slice and serve with bread and butter.

*Iced Coffee Polish Style*
*½ cup sugar*		*1 cup vanilla ice cream*
*5 cups strong coffee*		*¾ cup of vodka*
		*2 cups whipped cream for topping*
Combine sugar and coffee. Chill several hours. Place ¼ cup ice cream in each of 4 serving glasses. Add 1 ½ ounce vodka to each glass. Divide the coffee mixture among the glasses and serve topped with whipped cream.

*Mustard Dressing*
*2 tablespoons olive oil*		*juice of ½ lemon*
*2 hard-cookd egg yolks, mashed*		*1 tablespoon sugar*
*2 shallots, minced*		*2 tablespoons red wine*
*1 teaspoon green onion, chopped*		*¼ cup chicken broth*
*1 teaspoon parsley, chopped*		*½ cup prepared mustard*
Carefully blend olive oil with egg yolks. Add shallots, green onion and parsley, stirring constantly. Stir in lemon juice, sugar, wine, broth, and mustard. Mix well. Serve with cold meat or hard-cooked eggs.

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