Tuesday September 17, 2019
8:04 pm

Szarlotka

recipes

Recipe Box for Septmeber 13, 2015

 

A thick layer of apples piled atop a dense crust and topped with a short bread-like crumble is the Polish version of apple pie. This recipe was given to us by Christine Shearman, a receptionist at the Pastoral Center and a member of St. Thomas More parish.

 

Szarlotka

 

Dough:

4 cups flour

1 cup granulated sugar

1 teaspoon baking powder

11/2 cups unsalted butter

6 large egg yolks

2 tablespoons sour cream

 

      Sift flour, sugar and baking powder into a large bowl.  Cut butter into small pieces; work into flour mixture until crumbly. Add egg yolks and sour cream and knead dough until smooth (or use food processor for this step). Divide dough in half, wrap in plastic and chill at least one hour or longer.

 

Filling:

2 pounds tart apples, peeled and sliced

1/4 cup water

1 cup granulated sugar

2 teaspoons cinnamon

2 teaspoons cornstarch

3 tablespoons lemon juice

3 tablespoons breadcrumbs

Powdered sugar

 

      Place sliced apples in saucepan; add water and simmer with cover on for 15 minutes; do not stir. Mix in cinnamon and sugar. Whisk cornstarch with lemon juice, add to the apples and simmer for another 2 minutes until thick. Preheat oven to 360°. Butter a 13 x 9-inch pan. Grate one portion of the chilled dough evenly into the pan and slightly press dough so it will be smooth. Bake for 8 minutes. Remove from oven, cool slightly then sprinkle with breadcrumbs. Spread prepared apple filling onto dough. Grate second part of chilled dough on top of apples, this time without pressing it down. Bake for 45 to 50 minutes, until surface is nicely browned. Cool slightly and sprinkle with powdered sugar.

 

 

      Liz Lewis gave us this quick and easy recipe; a delicious comfort food that uses only one pot. Liz and her family attend Mary, Seat of Wisdom in Park Ridge, Illinois.

 

Chili Mac

 

1 medium onion, minced

1 tablespoon chili powder

1 tablespoon ground cumin

1/2  teaspoon red pepper flakes

Salt

3 medium garlic cloves, minced

1 tablespoon brown sugar

1 pound 90-percent lean ground beef

2 cups water

1 (15-ounce) can tomato sauce

8 ounces (about 2 cups) elbow macaroni

1 cup shredded Mexican cheese blend

Ground black pepper

 

      Heat oil in a 12-inch skillet over medium heat. Add onion, chili powder, cumin, red pepper flakes, and 1/2 teaspoon salt; cook stirring often until softened, 5 to 7 minutes. Stir in the garlic and brown sugar and cook until fragrant, about 30 seconds. Add the beef and cook, breaking apart the meat until lightly browned and no longer pink, 3 to 5 minutes. Stir in the water and tomato sauce, then add the pasta. Cover, increase heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer until the pasta is tender, 9 to 12 minutes. Off the heat, stir in shredded cheese and season with salt and pepper to taste.

 

      Note: The cheese in this recipe binds the ingredients together and adds creaminess. As a lighter alternative you can use less cheese, omit the cheese completely, or just sprinkle a little on top of individual servings.

                             

      Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. .

     

Join The Flock

Flock Note