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 meal recipes way back into ancient history, in fact as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, mostly, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
As we move into Roman times 25BC a roman called Apicius assembled a number of documents detailing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the roman meals were separated into starters, main meal and dessert, something we still use today. He also tells us how the chefs of Roman times used many spices and herbs, including some familiar names such as bay, rue and dill. Later, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including spices like basil and coriander. The introduction of these new herbs and spices was responsible for an explosion in manuscripts on food, most of which still exist in private libraries. The revolution that is television brings us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Polish Noodles recipe.
