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<\/a>A 16-layer Ham Stack – Alternating layers of palacsintas (kind of like crepes) with a mixture of ham in bechamel sauce. I’ve helped with this one in past years, so it was familiar. I made the ingredients and Jim stacked it up.<\/p>\nVoros Kaposzta – Red cabbage, braised in butter & vinegar. Kristyn took over for me on this one and it turned out great! Well, those who like red cabbage thought it was great.<\/p>\n
Kathy’s Goulash – Beef in a sour cream red sauce over hot buttered pasta. This is a regular favorite at our house, especially because it cooks in the crock pot all day and is super easy.<\/p>\n
Krumpli Nudli – Potato noodles rolled in breadcrumbs. These are a lot of work! I know, I was forewarned . . . but Jim loves them, so I thought I’d give them a try. By the time I was done rolling the noodles, I thought my arms were going to fall off! They tasted wonderful, though, so I’m afraid I’ll be making them again in the future. \ud83d\ude42<\/p>\n
Hungarian Stuffed Peppers<\/a> – Bell peppers filled with meat, rice, and aromatics. This was not one of the traditional dishes Jim grew up with, but I wanted to try it. This link goes to the original recipe, but (of course) I played around with it a bit. Instead of ground meat, I used kielbasa (polish sausage) and it was delicious! The recipe also calls for “paprika gravy<\/a>,” which looked pretty strange to me, not to mention huge<\/em>…so I changed that a lot. I left out the anaheims, only used 2 cups of beef stock (instead of 6), and a few tablespoons of corn starch (instead of 3\/4 cup flour). I ended up with a tangy, creamy paprika gravy that we used on our peppers, with plenty left over. It was also great on the krumpli nudlis, actually.<\/p>\n