Bigos (Polish Hunter's Stew)

3 lb (1.5 Kg) sauerkraut
2 lb (1 Kg) pork roast or pork ribs
2 bay leaves
1 oz (25 g) dried mushrooms, chopped
20 black peppercorns
10 allspice berries
Salt to taste
12 cups (3 L) canned or fresh beef stock
2 lb (1 Kg) cabbage, chopped
2 Tbs (30 ml) butter or margarine
1 lb (500 g) smoked Polish sausage (kielbasa), cut
into 1/2 inch (1 cm) dice
1 lb (500 g) slab bacon, cut into 1/2 inch (1 cm) dice

Rinse the sauerkraut with cold water and drain well. In a large stockpot, combine sauerkraut, pork roast or pork ribs, bay leaves, mushrooms, peppercorns, allspice, and salt. Add 6 cups (1.5 L) broth and simmer over low heat for 1 to 2 hours, until the meat is tender. Remove the meat and allow to cool. Place the cabbage in a large
saucepan and add the remaining 6 cups (1.5 L) broth. Bring to a boil and cook uncovered over moderate heat for 1 hour, until the cabbage is tender. Add the cabbage and its cooking liquid to the sauerkraut mixture. Remove any bones from the cooked meat and cut into 1/2 inch (1 cm) cubes. Melt the butter or margarine in a large skillet and add the cooked meat and smoked sausage. Saute over medium heat 10
minutes, until browned. Add to the sauerkraut mixture. In the same
skillet, saute the bacon over medium heat until crisp and drain on paper towels. Add to the sauerkraut mixture. Cover and simmer for 1 hour or longer. Makes 12 to 14 servings.

Broiled Fish Steaks with Garlic Lemon Sauce

1+1/2 to 2 lbs (750 g - 1 Kg) fish steaks (any fish)
Salt and freshly ground pepper to taste
3 Tbs (45 ml) bread crumbs
2 to 3 cloves garlic, minced
2 Tbs (30 ml) lemon juice
1/2 tsp (2 ml) paprika
1/4 tsp (1 ml) dried tarragon
3 Tbs (45 ml) white wine or fish stock

Season the fish steaks on both sides with salt and pepper and broil from 3 to 5 minutes per side, depending on the thickness of the steaks. The fish should be firm to the touch when done. Combine the bread crumbs, garlic, lemon juice, paprika, and tarragon in a small bowl. Add the wine or fish stock and stir until thick and creamy. Top the fish with the sauce immediately prior to serving. Serves 4 to 6.

Calf's Liver Venetian Style (Fegato alla Veneziana)

2 lbs (1 Kg) calf's liver, very thinly sliced
4 Tbs (60 ml) olive oil
2 large onions, very thinly sliced
Salt and freshly ground pepper to taste

Trim the liver of any membranes and veins. Cut into match stick size
pieces about 1/4 inch (5 mm) wide and 1 inch (2.5 cm) long. Heat the
oil in a large skillet over moderate heat and saute the onions for 20
to 25 minutes, until limp and slightly browned. Remove the onions to
a plate, leaving as much oil in the skillet as possible. Turn the
heat to high and saute the liver for 3 to 4 minutes, just until it
loses its pink color. Add the onions and season with salt and pepper.
Serve immediately. Serves 4 to 6.

Chicken Dijon

4 boneless, skinless chicken breast halves
2 Tbs (30 ml) Dijon-style mustard
2 Tbs (30 ml) mayonnaise
2 Tbs (30 ml) grated Parmesan cheese
Salt to taste
Paprika to taste
1/4 cup (60 ml) sliced blanched almonds

Place the chicken between to pieces of wax paper or plastic wrap and
pound to a thickness of about 1/2 inch (1 cm). Mix together the
mustard, mayonnaise, Parmesan, salt, and paprika and spread on the
chicken. Place the chicken on a lightly greased baking sheet and bake
in a preheated 350F (180C) oven for 20 minutes. Sprinkle with the
sliced almonds and cook an additional 10 minutes. Serves 4.

Chicken Kiev

4 to 6 boneless, skinless chicken breast halves
4 to 6 Tbs (60-90 ml) butter
2 Tbs (30 ml) finely chopped chives
2 Tbs (30 ml) chopped parsley
1 Tbs (15 ml) chopped tarragon
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
Flour, beaten egg, and breadcrumbs for coating
Vegetable oil for frying

Pound the chicken to a 1/4 inch (5 mm) thickness. Combine the butter,
chives, parsley, tarragon, salt, and pepper. Divide the butter
mixture between the chicken breast halves, spreading it on one side of
each. Roll the chicken breasts so that the butter mixture is on the
inside and secure with a toothpick. Dust lightly with flour, dip in
the beaten egg, and coat with the bread crumbs. Fry in a heavy
skillet with about 1/2 inch vegetable oil, or use a deep fryer, until
golden brown. Drain on paper towels. Serves 3 to 4.