Galumpkis (Pigs in the Blanket)

• 2 lbs Ground Beef
• 1 lbs Ground pork
• 2 large Onions chopped
• 3/4 cups partially cooked rice (otherwise it will soak up the meat juices and that's not good!)
  
• 6 cloves garlic, minced
  
• salt and pepper to taste
  
• 1/2 capful of Mrs Dash Garlic & Herb
• 2 Large Whole Cabbages
  
• 1 large can Whole Tomatoes or petite diced
  
• 4 Tablespoons Brown Sugar
• 2-8 0z cans Tomato Sauce
• Olive oil
  

To partially cook the rice, cover the rice with water in a pan and bring to a boil. Remove heat and cover.

Brown onions and last 1 minute add the garlic. Cook 1 minute and add the drained rice and stir fry for about 1 minute on high heat. Remove heat and allow to cool. Mix the meats together and add the onion/rice mixture, spices and mix until well blended in a large bowl. Optionally, add some cayenne pepper to kick it up a notch.

Place cabbage in a plastic bag, add 2 Tablespoons of water and cook each cabbage 12-14 minutes in microwave to soften leaves. Do not close the plastic bag! Wait for cabbage leaves to cool, unless you enjoy burning your fingers. Wrap the meat using the larger cabbage leaves. Place about 1-2 Tablespoons of meat in middle of cabbage leave and roll it like a burrito. OK, so I lost a major portion of the American population on that one. Most Americans just don't know how to roll a burrito. Starting from the thick end of the cabbage, wrap the end up, then the sides folded in and finally roll it towards the top, OR the bottom up, the top down and the sides next, or just squinch it up in a pile if you just-don't-care anymore. I prefer the first method. If the last method appeals to you, put down the knife and go lay down until the voices stop talking.

Line the bottom of a very large pot with the outer large, broken cabbage leaves or cut up stalk pieces, so that the Galumpkis don't burn on the bottom of the pot. Place the Galumpkis in the pot and it's OK to stack them if you run out of room. Pour the can of whole tomatoes, with the juice and tomato sauce over the top of the Galumpkis and sprinkle with the brown sugar.

Bring to a boil and then lower heat to very low and cook about 2 hours. Put on the polka music and sip on some vodka while it's cooking. Serve with friends, more polka music and vodka.

Na zdrowie!

Cranberry Stuffed Sweet Potatoes

• 8 sweet potatoes, scrubbed
• 1 cup dried cranberries
• 4 tablespoons butter
• 1 large firm but ripe pear, peeled, cored, and cut into 1/2-inch cubes
• 1 cup pecans, coarsely chopped
• 4 teaspoons minced and peeled fresh ginger
• 4 teaspoons (packed) light brown sugar
• 2 teaspoons balsamic vinegar
• 1-1/2 tablespoon balsamic vinegar
• 1/2 teaspoon Mrs Dash's Table Blend seasoning

Position rack in center of oven and preheat to 350 degrees. Place a cooking sheet below the sweet potatoes on lower rack to catch drippings. Pierce potatoes in several places with fork. Bake until potatoes are tender when pierced with fork, about 55 minutes. Cool slightly.

Meanwhile, place cranberries in small bowl; pour enough hot water over to cover. Let stand 5 minutes to soften. Drain well. Melt 2 tablespoons butter in large non-stick skillet over medium-high heat. Add pears and sauté until tender and golden, about 4 minutes.

Stir in cranberries, pecans, ginger, and brown sugar; sauté 1 minute. Mix in 2 teaspoons vinegar and seasoning.

Cut off top quarter of each potato lengthwise; discard tops. Using fork, gently mash pulp inside each potato. Sprinkle with salt and pepper. Melt remaining 2 tablespoons butter in small saucepan over low heat. Whisk in remaining 1-1/2 tablespoons vinegar. Drizzle about 1 teaspoon butter-vinegar mixture into each potato; mix with fork to blend.

Mound cranberry mixture in sweet potatoes.

Cover loosely with plastic wrap; let stand at room temperature.

Sweet Potato Casserole

• 6 large sweet potatoes—about 5 pounds
• 7 tablespoons butter, softened
• 1/2 cup half and half
• 1/2 cup Madeira or dry sherry
• 1 tablespoon grated orange rind
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• chopped pecans for topping
  

1. Jab the potatoes in several places with a fork and lay them on the rack of a 375 degree F oven for about an hour (put a cookie sheet on the rack below to catch drips). They are done when a knife slips in and out easily. Meanwhile, butter the 9-cup baking dish and set it aside.
2. When the sweet potatoes are done, hold them under cold water and pull off the skin. It will come off in wide strips. Use an electric mixer or food processor to whip the potatoes with the butter, half & half, Madeira, orange rind, and spices. Taste and adjust the seasoning.
3. Plop the mixture into a buttered baking dish, level with the back of a spoon and top with chopped nuts or dot with slivers of butter.
4. When you are ready to cook this, bake uncovered for 25 minutes at about 350 degrees F.

Halushki (Polish Cabbage and Noodles)

• 2 large yellow onions sliced and cut in half
• 1 large head cabbage sliced (core discarded)
  
• 6 cloves garlic
• 1 capful of Mrs Dash Garlic & Herb seasoning
• 1 link kielbasa or 2 pkgs Hot Italian Sausage - cut into 1" pieces
• 2 sticks of butter
• 2 pkgs Egg Noodles
  

In a frying pan, brown the kielbasa or sausage until done.

In a large pot, melt the butter. Brown the onions and add the garlic. Mix in the seasoning and meat and cook 1 minute. Increase the heat to high. Pour the egg noodles on top of the meat and add the cabbage on top of that. Do not mix! Add 1-1/2 cups of water and bring to a boil. Lower heat to medium, cover and allow to steam for 5 minutes. Mix well and test if the noodles and cabbage are soft. Check water level and add if it has all evaporated. Continue to cook, covered until the cabbage and noodles are soft and cooked. Adjust seasoning. Stir at regular intervals to avoid the haluski from burning on the bottom of the pot.

Pork Stew with Ancho Chiles and Lime Juice

• 1/4 cup vegetable oil
• 4-1/2 pounds trimmed boneless pork shoulder, cut into 2-inch pieces
• Salt and freshly ground pepper
• Mrs. Dash Garlic and Herb seasoning
• Mrs. Dash Extra Spicy seasoning
  
• 2 medium white onions, cut into 1/2-inch pieces
• 8 garlic cloves, smashed
• 1 pound baby carrots
• 3 fresh Poblano chiles, seeded and cut into very thin strips
• 3 Jalapeños sliced
  
• 3 bay leaves
• Pinch of ground cloves
• 1/4 cup fresh lime juice
• 4 cups chicken stock
• 1 32oz can Dices Tomatoes
• 4 tablespoons chopped cilantro
• Steamed white rice and sliced jalapeños, for serving

1. In a very large cast-iron frying pan , heat the vegetable oil until hot. Season the pork with salt, pepper and Mrs. Dash spices and add half of it to the frying pan. Cook over moderate heat, turning, until browned all over, about 10 minutes. Using a slotted spoon, transfer the pork to a plate. Brown the remaining pork.

2. Meanwhile, in a large casserole pot, stir in the onions, garlic, carrots, chiles, jalapeños, cloves along with some olive oil and heat until the onions are translucent. Season with salt, pepper and more Mrs. Dash seasoning.

3. When all of the pork has been browned, place it into the casserole, with all of its drippings and add the chicken stock, bay leaves, lime juice and tomatoes. Mix and bring to a boil. Cover and cook over low heat until the pork is very tender and the carrots are cooked through, about 2 hours. Discard the bay leaves and stir in the cilantro. Serve with rice and sliced jalapeños.