Recipes for Auntie

I hope everyone is enjoying the new year so far. What are your intentions and resolutions this year?

This week is a good week to reflect upon the upcoming year, and to continue fine-tuning our goals. I have so many projects going on, finding time to decide what else I’d like to accomplish this year is going to be tough. So I’ve decided to focus on what I currently have going on and completing these various projects, hopefully in a timely manner! With that being said…

Recipes wanted! Submitted recipes will be accepted at recipesforauntie@gmail.com, or you can stop by the Albion office and drop a copy off up front. Selected recipes will be published weekly in my new column, based on a theme. Please feel free to send whatever types of recipes you want, for any occasion! I will begin a database to choose from for future editions. So even if you don’t see your recipe right when you send it, you never know when it may show up!

If you don’t have a recipe to submit right now, but there is a recipe you’re desperately seeking, feel free to email or drop off a note for a “Recipe Request.” My next request for you are Valentine’s Day recipes!

This week, I thought I’d share some of my family’s favorites. While thinking on that topic, I realized there are a lot of different favorites among everyone, but two stand out, so those are the two I’m sharing.

The first is a side dish, and was one of those dishes created out of a desperate desire for something different than the “regular” vegetables, but limited to what ingredients I had on hand at the time. I remember the looks of confusion, perhaps distaste, on several faces as I started pulling out the ingredients. But when it was on the table, the dish disappeared quite quickly and now it is a frequently requested side dish.

The second recipe is an entire meal that I modified slightly from my mother’s, that again, is a family favorite and oft requested meal. Polish in theory, there isn’t a Polish bone in my family that I’m aware of, so I have no idea how this became a family recipe over the years, but it is most assuredly here to stay.

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Mom’s Sauteed Radishes

Ingredients

1 pound bag of radishes whole or pre-sliced

1 large onion

2-3 Tablespoon butter (more or less to taste)

1/2 teaspoon salt (or to taste)

1/4 teaspoon pepper

Directions

Rinse and clean the radishes. If using whole, cut off the ends and slice into thin slices (such as if you were going to make fried potatoes). Continue to slice all the radishes. Clean and cut the onion into quarters, then slice.

In a large skillet over medium heat, melt 1-2 Tablespoons of the butter. Add the radishes and onions, and saute over medium or medium-low until tender and browning evenly, just like you would saute onions alone. It should take about 15 minutes, give or take. Add salt and pepper to taste, the turn the heat up for approximately 90 seconds, stirring frequently.

Serve as a side dish with just about anything!

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Pierogis with Kielbasa

Ingredients

1 13-16oz Polska Kielbasa

2 1lb. box frozen pierogis (I use Mrs. T’s), any flavor

1/4lb.-1/2lb. bacon

1 large onion

2-3 Tablespoon butter (more or less to taste)

1 teaspoon, plus a pinch marjoram (dried), divided

2-3 Tablespoon butter (more or less to taste)

1/2 teaspoon salt (or to taste)

1/4 teaspoon pepper

Sour cream, to serve

Directions

Slice kielbasa into 1/4 to 1/2-in. pieces. Cut bacon into 1 to 1 1/2-in. strips, or however big you want them. Clean and cut the onion into quarters, then slice.

In a large skillet, heat 1 Tablespoon butter over medium heat. Add kielbasa, bacon and 1 teaspoon marjoram; cook until browned. Add half the salt and pepper, to taste. Remove from heat, set aside. In same skillet, saute onions on medium with remaining marjoram, salt and pepper. It should take about 15 minutes, give or take. Combine with kielbasa and bacon if desired, set aside.

Meanwhile, boil 4 quarts water. Add frozen pierogis once water is boiling, and bring back to a boil. Continue cooking for an additional 3 minutes. Drain. Melt remaining 1-2 Tablespoons butter in skillet, add drained pierogis. Saute approximately 8 minutes. Continue sauteing on high for approximately 2 minutes, until edges start to brown slightly. Remove from heat. Add kielbasa, bacon and onions back into skillet to heat through.

You can combine all ingredients together to serve, or serve separately.

Note: You can cook pierogis anyway you prefer based on the options provided on packaging. This is just the way I do it. The pierogis are also amazing deep fried, and I imagine would be good in an air fryer as well.