TODAY'S RECIPE:
BIGOS

This layered casserole from Poland is another good way to use leftover meats.

Serves 6-8

1/4 pound Mushrooms, sliced
2 cups Cabbage, chopped
1 Onion, diced
1 pound Meat (cooked beef, chicken, pork, etc.), large diced
1/2 pound Smoked sausage, sliced
1 cup Sauerkraut, drained
1 teaspoon Garlic, minced
2 Green apples, diced
1 cup Tomatoes, diced
1/2 cup Red wine
3/4 cup Beef broth
Salt and pepper

Lightly oil a large casserole. Layer in all of the ingredients. Pour the wine and broth over all. Cover. Pre-heat oven to 325. Bake for 2 1/2 hours. Serve warm.



More Free Recipes:

  1. TANDORI CHICKEN
  2. WHITE CORN CHOWDER
  3. FABADA
  4. RUMAKI
  5. SIRNIKI
  6. BIGOS
  7. HUNGARIAN PORK ROAST
  8. CHICKEN WITH MARSALA MUSHROOM SAUCE
  9. CRISP-SIDED SALMON
  10. Cool Hamburger Recipes
  11. Smoked Oysters Wrapped in Bacon & Lamb Chops with Tzatziki Sauce
  12. Hot Artichoke Dip, Virginia Brunswick Stew and Bread Sticks
  13. Seafood Gumbo
  14. Fish and Chips
  15. Beef Brisket
  16. Bread Baking
  17. Chicken Fried Steaks
  18. Home Made Pet Treats
  19. Shrimp - Roasted Salmon
  20. Cornell Chicken
  21. Tortilla Soup and Burritos
  22. French Onion Soup
  23. Baked Halibut Steaks
  24. Muhammara Dip & Mexican Corn Bread Stuffing

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COOKING TIP:

Drawn (Or Clarified) Butter
Drawn butter is a classic dip for lobster or crab. It is also an ingredient in many Hollandaise sauce recipes. Simply heat whole butter in a saucepan over low heat. When it's melted, remove the pan from the flame and allow the butter to slightly cool. The milk solids and impurities will collect on the bottom. Carefully pour off the clarified butter from the top and discard the milky residue.

Art by Tina Wiesen
*****

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