A Polish meal for the feast of St. Maximilian Kolbe
Kielbasa & Veggies
8 slices thick sliced bacon, diced
2 lg. onions, chopped
1 Polish kielbasa
2 red bell peppers, cut into 1" squares
Salt & Pepper
In a large skillet or electric frypan, fry bacon until crisp. Remove and set aside. Add onion to drippings and saute until golden brown. Cook kielbasa in boiling water for 15 minutes. Drain and cut into 1/2" slices. Add kielbasa and red peppers and stir over low heat for another 10 minutes. Season to taste with salt and pepper. Pile on a serving platter and sprinkle with reserved crisp bacon.
8 cups all-purpose flour
1 (8 ounce) container sour cream
1/2 teaspoon salt
1 recipe Potato Cheese Filling
In a large bowl, beat together eggs, carton sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately. Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used. Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface.
Potato Cheese filling
4 pounds mashed potatoes
1 pound shredded Cheddar cheese
salt and pepper to taste
In a large bowl, mix together mashed potatoes and shredded Cheddar cheese. Season with salt and pepper to taste.
For dessert we are baking 2 round cakes and decorating them with white frosting and we will sprinkle one with red frosting to symbolize matrytdom, and the other one we'll leave white to symbolize purity, because Our Lady offered St. Maximillian a white crown and a white crown, asking him which one he chose and he replied, "Both."