"TREASURES FROM OUR BASEMENTS"   |   home
SURNAMES   |   FAMILY HISTORY   |   Photo Album   |   My Favorite links   |   Family Recipes   |   Golumpkie Central   |   Our History in a Nutshell   |   "Cousin's Corner"   |   Online Chat   |   Send Greeting Cards   |   Tell a Friend/Mailing list   |   Message/Forum Board
Family Recipes
All the recipes on these pages are recipes that family members have contributed. Every recipe submitted has the name of who sent me their recipe. We are hoping to also get some Polish dishes submitted by family in Poland, so keep checking back. If you'd like to send in a recipe to put on "Our Family" web site, we'd be happy to add it. Background does not print when you print these recipes.
Golumpkie 1- (Ginger, Anna, and Bertha's)
Golumpkie 2- (Shirley and Cathy's) (added Feb. 24, 2002)
Blueberry Cream Cheese Dessert
Beet Soup (added Feb. 23, 2002)
 From the kitchen of Corliss Dattel- aka "Ginger" NOTE- This recipe for Golumpkie was handed down to Ginger from Anna (Gonciasz) Dattel, and it was handed down to Anna from Bertha (Sobkiewicz) Gonciasz.(Anna's mother)
                                                                                                    Bertha Gonciasz and Anna Dattel
Golumpkie 1- (or Stuffed Cabbage, Polish Style)-
Preparation time: 2 hrs. prep. 1 hr. cook
Number of servings: LOTS
(Everyone in this family probably has a slightly different version after years of "adjustments"! LOL!)
INGREDIENTS-
2 Heads cabbage
small onion, chopped
1 cup instant rice
3 cloves garlic, sliced, diced, smooshed, (whatever)
spices are whatever, about 1/2 tsp. dried (Salt, sage, pepper, oregano)
1 lb. lean hamburger
1 lb. pork breakfast sausage
**********************
set these Ingredients aside....
2 family size cans of vegetable beef soup
beef bouillon
***********************     Roasting pan with lid
INSTRUCTIONS:
Cut the core out of the cabbage to help it cook faster. If cabbage cores and sharp knives are not a good combo for you, just leave it in. Cook the cabbage to soften the leaves. The idea is to pull them off as the thickest part starts to soften enough to roll, and peel them off as you go, putting them in a collander. If you leave them in until the whole thing is cooked, you'll have mush leaves and they'll only fall apart instead of roll.
As the cabbage cooks, mix all the other ingredients, EXCEPT THE SOUP in a large bowl. I found it easier to layer the stuff and then mix. The best mixer is your hands, just get in there and mush it between your fingers.
When cabbage is ready, start with the largest leaves. Take a big spoon and scoop up approx. 1/4 cup of the meat mix. Loosely shape into a roll with stubby ends, about 3-4" long. The size will really depend on the size of the cabbage leaves.  Put the meat on the thick part of the leaf. Roll once or twice, tuck in the ends of the cabbage and finish rolling. Place seam side down in the roasting pan. When you get to the little leaves, they can be used as top or bottom, or if they're too small, put them on top of the rolls in the pan.
Stir the soup in the can to get all the goodies mixed, and pour over the rolls. Since my family likes extra juice to pour over the Galumpki when they're cut up on the plate, I also add about 1/2 can of water and beef bouillon.
Cover pan and bake at 350F for one hour.
*********************************************************************************************
GOLUMPKIE 2- ( Polish Style) From Shirley Gonciasz and Cathy (Gonciasz) Hirschberger
Aunt Shirley style Golumpkies

Shirley & Charles Gonciasz
One (1) large head of cabbage. Loosen leaves by cutting out core and immersing in hot water until leaves loosen. When soft enough to roll, carefully separate leaves and set aside.

Filling
1. Two (2) lbs of lean ground beef
2. One (1) lb of pork sausage
3. Two (2) cups of chopped onion
4. Two (2) tsp chopped parsley
5. Three (3) cups of cooked rice
6. Salt and pepper to taste
7. Two (2) cans of condensed vegetable soup

Mix filing ingredients #1 thru 6, roll filing in cabbage leaves. Place in large Dutch oven or soup pot. Pour vegetable soup over each layer of cabbage rolls, cover and bake @ 350 approximately one and a half (1 ½ ) hours.

You may use your favorite tomato sauce in place of soup.
*********************************************************

BLUEBERRY CREAM CHEESE DESSERT
This dessert has also been submitted by Corliss Dattel- aka Ginger. This is also the same dish she made and brought to the Family Reunion Aug. 11/12, 2001. This dish went so fast that I didn't even get to see it, let alone taste it! But the one's that did were raving about how fabulous it was!!!!!!
INGREDIENTS:
2 cups graham cracker crumbs                2-8 oz. pks. cream cheese
1/4 cup sugar                                                  4 eggs, well beaten
1/3 cup melted margarine                           1 cup sugar
                                                                             2 tsps. vanilla
                                                                             1 22 oz. can blueberry pie filling
                                                                              8 oz. tub Cool Whip
Combine crumbs, 1/4 c sugar and margarine. Mix well. Press into 9*13" pan. Soften cream cheese: Beat until smooth, add eggs, remaining sugar and vanilla. Pour over crust and bake at 375* for 35 to 40 minutes. Top will be puffy with no gloss in the middle. Remove to a rack and cool for a few minutes then spoon pie filling over the top. Refrigerate until completely cooled. Spread Cool Whip over the top and keep refrigerated. Enjoy!
*******************************************************************************************
BEET SOUP (Polish Style)         
From the kitchen of:
CORLISS DATTEL
(original version given to me by Aunt Shirley on Aug. 23, 1980)
INGREDIENTS (adjust amounts as desired)
2 lb. pork chops
1 onion, chopped
2 cloves garlic
at least 3 cans sliced pickled beets
(I use pickled beets instead of messing with vinegar)
INSTRUCTIONS
Brown meat in pot. Add garlic & onion, cover with water and simmer until meat is done. Put in undrained beets and heat until hot. Serve over mashed potatoes in bowl.
(If anyone in your family doesn't like beets, brown the meat and then remove before adding water. They can have mashed potatoes and fried pork chops.)
ORIGINAL VERSION:
2 lb. pork ribs or kielbasa
onion
2 cloves garlic
5-6 tablespoons vinegar
3 cans beets
Brown meat. Add garlic & onion, cover w/water and simmer till done. Put juice from a least 3 cans of beets and beets from one can in a bowl and add vinegar to taste. Add beets & juice to meat and shut off. Serve over mashed potatoes.
Leftover beets: Buy jar of pure horseradish - mash beets and mix with horseradish. Vinegar to taste and a little salt. (Uncle Charlie loved this!)
********************************************************************************************