Family Recipe Friday -

Kapusta means cabbage in Polish. This dish was made many times by my grandmother. Sometimes she used just cabbage and other times she'd combine cabbage and sauerkraut together and add pork for New Year's Day and would serve with mashed potatoes and kielbasa.

Just seeing this recipe for Kapusta brings back many memories of my grandmother standing in the kitchen cooking, the warmth of the atmosphere and the mouthwatering smells. Walking into her kitchen on a cold winter's day was like walking into heaven. She would always be in there making something and I remember not only the warmth of the kitchen, but her smile, hugs and kisses and then her demanding that we sit down and eat.

Kapusta

1 medium head cabbage
1/2 teaspoon salt
1/4 pound bacon
1/4 cup flour
1 bay leaf
1 small onion, chopped
1 clove garlic
1/4 teaspoon Cumin powder

Cut cabbage in fat shreds. Cook in a small amount of water to which you have added the bayleaf, onion, garlic, salt and Cumin.

Cut bacon into small pieces and fry. Add flout and stir constantly until it is a rich brown. Add to cooked cabbage and simmer on low for about 10 minutes.

Put into a buttered casserole and bake in a 300 degree F oven for 20 minutes.

Buttered crumbs may be sprinkled on top before baking.

Makes 6-8 servings.

Family Recipe Friday - Rhubarb Coffee Cake

It's spring - that time of the year that I get excited as the new plants poke through. With that, comes daffodils, snowdrops, spring onions, garlic, but most exciting for me is the rhubarb.  I love the sour taste of rhubarb and am guilt of munching on the stalks while chopping them for other recipes like this Rhubarb Coffee Cake.

This is another recipe from my aunt's collection. I remember her making Rhubarb Coffee Cake and giving it to me when I was young. She would also bring it along with her when she'd come visit and I was always excited to see her as well as to see what tasty treat she'd bring along when she'd stop in to visit.

Rhubarb Coffee Cake

1-1/2 cups packed brown sugar
1/2 cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/2 cups chopped rhubarb

Topping:
1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 Tablespoon butter
1 teaspoon ground cinnamon

Cream sugar and shortening. Add egg. Combine flour, baking soda and salt; add alternately with the sour cream to creamed mixture. Fold in rhubarb. Spread in a greased 13"x 9" x 2" baking pan. Combine all topping ingredients. Sprinkle over batter. Bake at 350 degrees F for 45-50 minutes.

Creamy Rice Pudding

As I try to decide what to take with me, and what to keep, I came across a my aunt's recipe box. She was somewhat of an adventurous cook for our family. She had given me her collection after her husband died because she could never see cooking these for just herself. She had lost her passion for cooking and sadly reverted to plain and simple. No longer were the fantastic and unusual items coming from her kitchen and we no longer saw these creations at our family gatherings. She has since passed, but these recipes will always keep her alive for me. I am currently scanning all my family recipes and will pass them on to my children in their original form.

This was one recipe I had to share. I've had Rice Pudding before but this is my favorite hands down. It is easy and no precooking of the rice. All goes into a greased casserole and into the oven. There was no time given, so I stir it every so often and keep an eye on it until it is thickened to the way I like it. I have covered it and cooked it uncovered. It is very forgiving and tastes great. Unfortunately, I've never timed it, so it truly is one of those heirloom type recipes. I hope you enjoy!

 

Creamy Rice Pudding

1 quart milk

1/4 cup granulated sugar

1/4 cup raw rice

1 Tablespoon butter

1/4 teaspoon salt

1/4 teaspoon nutmeg

1 teaspoon vanilla

1/2 cup raisins

Heat oven to 325 degrees F. In a greased casserole (1-1/2 quart) combine all ingredients. Add raisins the last half  hour of baking.

For thicker pudding, increase rice to five tablespoons. 

Serves 6.