Ingredients
1/4 cup sweet butter
8 oz sour cream*
1 lb ham, cubed
16 oz ripened tomatoes, chopped
2 cup elbow macaroni**
1 oz maggi seasoning or 1 tb soy sauce
1/2 tsp salt, optional
1/2 tsp pepper
2 green onions, chopped
Directions
*light if desired (don't use non-fat) **cooked al Dente (be careful
not to overcook)
Brown butter in Dutch oven. Add remaining ingredients except onions,
salt (if using) and pepper. Mix well. Simmer uncovered for 10
minutes. Add onions and cook 5 minutes more.
Melinda's notes: I got this from an old Polish acquaintance long ago.
I don't know how original Polish it is since it uses Maggi Seasoning,
which I think is German, but we like it. Maggi Seasoning comes in a
square-ish brown bottle and can be purchased in the gourmet section
of your supermarket. I always omit the salt. The original recipe
called for 4 oz. sour cream, but I like it with 8 oz. I usually use
the light sour cream, but the non-fat doesn't do well, it seems to
just dissolve and become tasteless.
Posted on GEnie Food & Wine RT Jan 12, 1994 by M.CARMAIN1 [Melinda]
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes
Servings: 6 servings
Polish Noodles Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Polish
The History of Recipes
We can track the history of written recipes far back into antiquity, in fact as far back into history as the Egyptians, and possibly even further than that. Having said that, mostly, these old records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe in existence, according to food historians are a few ancient tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Progressing into Roman times around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. He also recounts how the Roman chefs made use of a wide range of spices, including some that we all recognise such as basil, mint and asafoetida. For the next few years, the powerful and rich houses strove to serve the best banquets, and as a consequence, cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. The introduction of the TV gave us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Polish Noodles recipe.
