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1 1/2 cup of milk
2 yeast cakes
1 tsp salt
1/2 cup sugar
3 eggs
1 tsp vanilla
1/2 tsp nutmeg
1/2 cup butter
4 1/2 cups flour
Scald milk and cool to lukewarm. Break yeast into the lukewarm milk. Beat sugar and butter until fluffy, add eggs, salt, and flavoring. Add flour and milk gradually, beating well. Let rise in warm place until double in bulk, about 2 1/2 hour. Punch down, knead and let rise again. Place dough on lightly floured board, stretch toward you and fill with thick filling – rose jams, apricot or peach preserves, prune butter. Fold over and cut into desired size and shape like a ball, place on lightly floured surface and let rise. Fry in deep hot fat, turning only once. Paczki should have a very dark brown color before turning, to insure baking thoroughly. Drain on absorbent paper. Sprinkle with confectioner’s sugar.

5 potatoes, peeled and cubed….
1/2 cup milk….
1/2 cup butter, melted….
1/2 pound bacon, diced….
1 onion, chopped….
6 cloves garlic, minced….
1/2 (16 ounce) package lasagna noodles….
2 cups shredded Cheddar cheese….
salt and pepper to taste….
1 (8 ounce) container sour cream….
3 tablespoons chopped fresh chives….
.. ..

Preheat oven to 350 degrees F (175 degrees C)…..

Place the potatoes in a large pot with water to cover over high heat. Bring to a boil and cook until the potatoes are tender. Remove from heat, drain, then combine with the milk and 6 tablespoons of butter, mash and set aside…..

Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat. Saute the bacon, onion and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked…..

Cook the lasagna noodles according to package directions and cool under running water…..

Place 1/2 of the mashed potatoes into the bottom of a 9×13 inch baking dish. Top this with 1/3 of the cheese, followed by a layer of lasagna noodles. Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles. Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste…..

Bake, uncovered, at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until the cheese is melted and bubbly. Serve with sour cream and chopped fresh chives

1/2 cup butter, softened….
3 ounces cream cheese, softened….
1 1/4 cups all-purpose flour….
1/4 cup strawberry jam….
1/4 cup sifted confectioners’ sugar….
.. ..
Beat butter or margarine and cream cheese in mixer bowl until light and fluffy. Add flour gradually, beating well after each addition…..

Roll dough to 1/8 inch thickness on lightly floured surface. Cut into 2-inch circles. Spoon 1/4 teaspoon jam into center of each circle. Fold opposite edges together, slightly overlapping edges…..

Place 2 inches apart on greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove to wire rack to cool. Sprinkle with confectioners’ sugar.

2 Pounds New Potatoes
1/2 Cup Chicken Broth
1 Cup Sour Cream
Salt And Pepper — to taste
3 Cloves Garlic — finely chopped
1/2 Cup Dill — finely chopped
Parboil the potatoes in salted boiling water until tender about 8 minutes. Drain. Transfer potatoes to a saucepan; add broth, sour cream, salt and pepper. Bring to a gentle boil. Reduce heat, cover and simmer 5 minutes. Add garlic and simmer for another 5 minutes. Toss with dill and serve.

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