kenadmin – Page 2

Valiant

I spent my summers in the thick, heavy air,
surrounded by the hum of machines,
the scent of paint and sweat,
the grind of work that soaked into my skin.

Each day, hours stretched long like the paint on the walls,
endless and still.
But somewhere beneath the weight of labor,
I carried a fire,
a dream that pulsed with every drop of sweat.

The 1968 Plymouth Valiant—
it wasn’t just a car,
it was freedom,
the promise of the open road,
the sound of the engine roaring to life,
the rush pulsing through my veins.

I saved for it,
pennies and dimes stacking up,
small victories in every paycheck,
the world beyond the warehouse
slowly coming closer.

And when the day arrived—
the Valiant, gleaming under the sun,
its chrome shining like a future waiting to be claimed—
I slid into the driver’s seat,
felt the wheel in my hands,
and for the first time,
it was mine.

But it wasn’t just mine,
not in the way I’d imagined.
The Valiant had room—
room for more than just me.
The bench seat stretched wide,
perfect for two.

So I later at college I drove,
with her next to me,
the warmth of her close against my side,
her laughter mixing with the hum of that slant six.
We drove on highways lit by the glow of the setting sun,
hands brushing, hearts beating in time with the road.

The Valiant didn’t just carry us
from one place to another,
its front seat was a place for us to hold tight,
to the road, to the moment,
to each other.

You Nightingale

You Nightingale
You shall be perched up high
where you can espy
while I’m caressing her,
while I’m whispering to her,
My dove, my darling, my delight,
my heart, my happiness,
my sweet, my soul!
Do let me kiss your dear lips;
Do, let yourself be loved!

What enticing tune will you sing?

The Supreme Force

In the cosmic dance of forces unseen,
Where nature weaves its tapestry serene,
Five powers reign with awe and might,
Each in its own compelling right:

Gravitation, the gentle embrace,
Drawing worlds in the celestial chase,
A pull unseen, yet profoundly felt,
In orbits, where planets have dwelt.

Electromagnetism in sparks that fly,
Invisible waves piercing the sky,
Kinetic pinball and magnetic magic,
Pulsing currents, charged and quick.

Strong Force, binding quarks so tight,
In the heart of atoms, a force of might,
Where nuclei are held, against all strife,
With a glue that bounds atomic life.

Weak Force, subtle and spare,
Transforming particles with magic flair,
In radioactive decay and fusion’s glow,
A quiet agent that spurs the flow.

And amidst these natural symphonies,
Lies a force beyond all boundaries,
LOVE, the ethereal, intangible art
That binds and heals the human heart.

Like gravity, LOVE is a steady hand,
Attracting souls from where they stand,
Energizing in its electromagnetic stream,
Warming hearts with radiant beam.

Strong as bonds in the nuclear snare,
LOVE endures, beyond compare,
And unlike that Weak Force, it can mend,
Heal wounds of spirit, help transcend.

In the vast expanse of time and space,
These forces ever weave and interlace,
Yet LOVE is the force that knows no end,
A beacon, a guide, and a faithful friend.

Thus, in the grandeur of the cosmic plan,
From smallest atom to galactic span,
LOVE is the force that truly stands apart,
Cure for the loneliness within the heart.

Don’t Stop Dreaming

Your head is agog
but it’s really
another kind of fog.
And if you don’t see
any warning signs,
just keep on flowing,
taking your time.
It’s three in the morning;
Just what’s a boy to do?
Have nothing to lose,
You tell yourself;
Soon you’ll see the light
At the end of the tunnel
And she’ll be yours.
So don’t stop dreaming.
Quit balking.
Don’t stop scheming.
Keep talking.
You’ll be beaming.
Or walking.

She walked in…

She walked in from the main street
At once my interest peaked
She had such a stunning physique
I swooned and quite nearly freaked

She scanned with a piercing glare
And swung her long flowing tress
With mesmerizing flare
This revealed her low-cut dress

Next she commanded some brew
And grabbed a sweet from the line
Into the café she passed through
To take the seat next to mine

I could barely spout a word
Cuz that belle, my tongue she took
I’d never felt so awkward
As when she gave an odd look

But as sun lights up the sky
A warm flirty tease burst out
That made my butterflies fly
A great portent without doubt

🙂

Odious Gate

Why dost thou stand in the way of lovers?
What great matter were it, for thee
to suffer us to be joined with our entire selves?
Or if that is too much,
that, at least, thou shouldst open,
for the exchange of kisses.
Nor are we ungrateful;
we confess that we are indebted to thee,
that a passage has been given
for our words to our loving ears.
Having said this much, in vain,
on our respective parts,
on each eve we say, “Farewell;”
and send our kisses from each other’s side
which cannot reach the other’s lips.

A Gilligan?

Just sit right back and you’ll hear a tale,
A tale of a reckless trip
That started from a SoCal port
Aboard a tiny ship.

The mate was a novice sailing mom,
The skipper green but sure.
Three passengers set sail that day
For a three-hour tour, a three-hour tour.

The voyage started nice enough,
But their boat soon got caught.
If not for the wave of a sibling’s bright coat,
The Good Luck would be lost, the Good Luck would be lost.

The ship got stuck off the shore of a Santa Barbara beach
With The Mrs.
The Skipper too,
Their daughter, my sister’s friend,
Yours truly and
Our hero with a windbreaker,
Barely in sightful reach.

Now this is the tale of us stuck at sea;
We were there for a long, long while.
Though we tried to make best of it,
None of us could smile.

The first mate and the Skipper, too,
Would do their very best
To make we others comfortable,
In that knotted kelp forest.

No phone, no flares, no motor’s roar,
No way to reach safety,
Like Gilligan’s venture,
As scary as it can be.

So, heed this tale of risk, my friend,
To dodge a fateful scare.
Before yourself set off to sea,
Make sure that you prepare.

After the Snow Falls

A great metropolis awakens beneath a blanket of white,
its pulse slowed, subsided, as if the storm
had dusted a lullaby across the rooftops.
Skyscrapers stand like quiet sentinels,
once brimming with the buzz of business, now
lost in the muted hush of wind-swept streets.

The honking of horns is displaced
by the crunch of boots, sluggish and deliberate,
as if the city itself is catching its breath,
letting the world reset.
Chicago, always on the edge of motion,
finds its repose—
the sharp edges of traffic blunted,
the cold carving clean lines in the air.

Lake Shore Drive is frozen stop-motion,
the trees along Lake Michigan dressed in frost,
their branches heavy with the weight of snow
like pending promises.

Cars idle in strange patterns,
their engines purring but going nowhere,
a mosaic of commuters suspended in time.
The usual chaos, traded for a fragile peace,
as if nature spoke a language
only the senses can understand:
to rest, to breathe, to let go
of all that is running, racing,
and simply be.

The city glimmers of fresh snow and possibility,
a hint of winter’s magic that even in the midst
of the rush, something beautiful comes—
a perfect pause, a chance to reset,
to replace the grimy hum-drum
with scenes washed clean.

Shrouded from the roar of life, the city
finds its stillness,
and in that silence,
it reveals its serene beauty.

The Owl

He rose like an owl from its nest
from behind his Physics lab desk.
Out for a night’s session stargazing,
Jerry and I had just been returning.
With 10-inch telescope in tow,
I mustered a very astonished hello.
“What are you doing, Mr. Connelly,
down here in science laboratory?”
“Making sure our new IBM 1130
will stay safe under lock and key.”
“IBM 1130? What do you mean?”
“It’s a type of computing machine.
And once it’s set up and running,
it’ll be for science class programing.”
Back then I thought this some joke,
But it turned out to be a masterstroke;
For it helped launched me on the path
To a stable and fulfilling aftermath.

The Cooling Box

I have to admit that it was a gift
that rescued us from Chicago’s
day after day, night after night
pitiless summer heat and humidity,
the endless series of restless sleep,
and dozens of sweat-soaked shirts.

My parents were very proud
that they could afford that box,
noisy and rattling as it was,
placed in the dining room window
the stream of cool, dry, restful comfort,
it even relieved mold and allergies.

But I had just sat in science class
on our costs of making energy;
so as I left home the next day
I saw the box that gave us pleasure
when multiplied millions of times
would sure lead to a future of hurt.

Triangle of Sacrifice

The folded flag was presented that gray day with stiff formality,
symbol of service, of sacrifice, of a career spent beneath the waves—
and followed by the rifle volley,
a sharp, echoing salute to a silent warrior of the deep.

But it was the faces, the bewildered faces,
that etched themselves indelibly into my memory.
My cousins, all three of similar age to myself,
bearing the fullness of childhood innocence,
their eyes wide with confusion,
their mouths drawn tight.

And their mother, my aunt, a stoic matriarch,
her face a mask of controlled grief,
her hands trembling slightly as she accepted the flag,
the final vestige of her husband’s life.

I saw in their faces a dawning awareness,
a slow, agonizing realization of the finality of death,
the irreversible absence,
the gaping hole in their family fabric.

It wasn’t just the loss of a husband, of a father, of an uncle;
it was the loss of a future, of shared memories,
of yet spoken words, of enduring connection—
a hard lesson learned, not in some book or sermon,
but in the silent language of searching faces,
at a military burial for a noble submariner,
lost to the depths of eternity.

Road Trip

Each summer, the map spread wide
across the kitchen table—
my father tracing routes with a finger,
his eyes squinting, as though looking for the path
where adventure hid,
waiting along the inked highways.

Chicago—always the start,
the city we’d leave behind,
its skyline fading in the rear view,
and the rumble of the wheels interspersed
with the chatter of my sister’s endless questions
and the rustle of my mother’s stoic optimism.

Rand McNally in hand,
a sacred guide,
each page crinkled with age
and heavy with anticipation,
labeling towns and sites we never heard of
and others we’d never forget.

We’d drive through the heart of America,
through cornfields and small towns
where the diner was always open
and the waitress knew your order before you spoke.

There was something sacred about those maps—
not just roads or cities,
but a way of binding us to each other,
in the back of our old Chrysler
with the windows cracked and the sun hot,
sticky fingers passing snacks,
the scent of gas and sunburns mixing.

Dad always knew the best route—
not the fastest,
but the one that wound by rivers and hills,
through little-known landmarks and endless sky,
places where time slowed down
and the roads stretched out,
offering us the freedom to get lost
but always know where we were.

The hum of the tires on endless roadways,
the blur of passing landscapes,
the roadside tourist shops,
the quirky attractions,
a kaleidoscope of Americana unfolding before our eyes.

Mount Rushmore’s stoic gaze,
Yellowstone’s geysers erupting,
the Grand Canyon’s breathtaking vastness,
New Orleans, New York City, and Washington, DC—
each a postcard memory,
a testament to the beauty and diversity of this land.

And when we’d return
to hometown Chicago once more
I’d look at the worn-out map,
the highways’ now familiar tracks,
and think of how every curve,
every turn,
had shaped us—
the long shared journey of family
marked in asphalt and memory.

A World of Wonders

In ’64, marvels filled a New York site,
A famous world’s fair dazzling day and night
At Flushing Meadows, technological might
Envisioned our Tomorrow, a thrilling sight.
The Unisphere’s imposing globe welcomed all
Sign of universality standing tall.
Pavilions showcased nations near and far,
Tapestry of cultures, a global bazaar.
The Pietà in marble, a sacred grace,
Offered the busy fair a reverent space.
Belgian waffles were served crisp and divine,
A tasteful bite of Europe despite the line.
Next was Futurama, a far-sighted scene,
Representation of cities, clean and green.
The monorail gave a sleek and modern ride,
An ultra-modern design, a source of pride.
The Ford Mustang, a sleek and muscular car,
Symbolized freedom and prosperity’s star.
Men with jet packs took off in vertical flight,
Propelled by their exhaust blasting to great height.
IBM computers, a wizardly feat,
Promised productivity gains ever so neat.
The RCA color TV, bright and clear,
Served as window to a wide world drawing near.
Along with the Picturephone, it then foretold
A communication age soon to unfold.
But are these great wonders too good to be true,
Or true signs of human progress breaking through?

Rodeo

On a dust-filled ground where cowpokes abide,
A pageant unfolds for a thrilling ride.
As patrons wait for a sight yet unseen
Within the stands, their interest grows keen.

With bated breath, attendees gather near,
Stirring up excitement, raising a cheer.
The arena transcends, emotions run high,
Anticipation boils, reaching the sky.

The majestic dance between man and beast,
Struggle for dominance, tension increased,
It’s a show of will and courage to share,
Where the fearless on mighty bulls do dare.

The gate bursts open, the beast is unleashed,
Raw power, fury, bulk, muscular feast.
Its hooves pound the earth with thunderous sound,
As a brave soul holds on, no fear to be found.

In a medley of chaos, strength, and grace,
Man and brute lock in dangerous embrace.
Surfing a tempest, adrenaline floods,
Rider contra bull, the battle bluebloods.

They twist and turn, defy gravity’s pull,
Their spirits aflame, their resolve so full.
Within eight seconds, the contest complete,
Overcoming odds, a feat so very sweet.

Battered and bruised, yet he never faltered,
Chasing the thrill, he leaves our hearts altered.
In this rhumba of brawn, his skill displayed,
He who lasts longest, wins top accolade.

Epilogue

Now unhappily all did not end there,
Which is something I believe you should hear.
The angry bull sought to apply some heat
On the fallen not yet back on his feet.

A rodeo clown jumped to intervene
A brave act ending up breaking his spleen.
He sadly absorbed all the toro’s force
And was sent to the hospital, of course.

Though for a budding fan of eleven,
The rodeo tricks seemed close to heaven;
That he’d seen a man there nearly fall dead
Made him seek saner diversions instead.

The Ugly American

Portrayed through actions dark forces conceal,
A striking tale unfolds, its truth so real.
Probing humanity with candor unbound,
It was for young Me a viewing profound.
The pic’s canvas portrays a foreign land,
Where culture clashes are quick to command,
With people estranged, in turbulent seas,
It reveals a saga that aims for peace.
Amidst bustling streets of a foul regime,
A diplomat arrives in this strange scheme,
Presence peculiar to native view,
Holding our country’s biases as true.
Though the title bestowed shouts out deceit,
Beneath its veil, hints of empathy beat.
In “The Ugly American” we see
A puerile desire to change destiny.
Conflict he addresses with reckless care,
Neglecting effects and burdens they bear.
Acting with impatience and disdain,
He naively puts all on the same plain.
Only the truths he learns at the flick’s end
Brutally make him at last awaken:
His work there only serves to complicate,
Any chance for redemption may be too late.
In this intense tale, a mirror we find
Questions about our country’s state of mind.
I was aware of the cold war contest
But saw no side caring for the poorest.
If leaders had watched it and understood,
This work could have does us all good.

A Dime

We passed him along Clark Street,
The family out for an evening treat.
He sat huddled against a wall
Bracing against the chill of fall.
In a ragged suit, with one lame foot,
He was covered in grime and soot.
When I paused to look, eyes fixed,
My stomach began to twitch.
“Hey, what’s wrong with that man?
The sign says, ‘I need a hand.’”
“Now, don’t you get too near.
It’s nothing to worry about, dear.”
“But, it’s damp and cold today.
We can’t just walk away!”
“Okay, Kenny here take a dime.
But, quick, we’ve got little time.”
As I rushed back, coin in hand,
A smile broke out on the man.
Not enough, and only a start,
This enkindled a very young heart.

Doublespeak

Back in our bedroom,
a language is born,
two voices weaving threads
only we can perceive,
a tapestry of merriment,
whispers, and half-formed memes.

Words dance like fireflies,
flickering in and out,
a secret symphony,
rhythms beating in sync,
their own lexicon,
a realm skirting the rules.

Eyes meet, and the sentences unfold,
unspoken phrases leap between them,
a nod, a grin, a raised eyebrow
and suddenly, the room is alive,
hundreds of meanings shared,
yet artfully concealed.

In this sibling speak,
the mundane becomes magic,
the ordinary transformed—
a simple glance,
a signal with hands,
the echo of an inside joke.

We speak in riddles,
in giggles, in sighs,
painting stories with our breath,
the softest language,
the strongest bond,
each syllable a heartbeat,
each silence an accent.

In the by-play of our connection,
we find the essence of being,
two souls in perfect harmony,
carving our path,
a natural duet,
a world where only we belong.

Coffee and Doughnut

Daily my father rose early
And put on his clothes in the dark.
He’d make his way to the kitchen
As I slept sound in my room.
Waking to the sound of the brew,
I was greeted by the rousing aroma.
A series of crinkles would follow
As he thumbed through the Sun-Times.
Entering, pattering across the floor,
I would approach with quiet respect.
His smile mirrored the half doughnut,
Artfully placed on his plate.

The Flood

At the top of the stairs with eyes wide and bright,
A five-year-old was standing one storm-racked night.
The house was in havoc, the weather thick with rain,
As his father moved sprightly with purpose and strain.

His father, so strong, lifted heavy and high,
Sloshing through dark floodwaters up to his thigh.
The water was gushing, the basement a sea;
Furniture floated like ships sailing free.

The boy hung from the railing with his tiny hand,
Not knowing the peril into which he could land.
To him, it was just play, not a parent’s great fight
To save what he could from a tempest’s cruel bite.

Unconcerned by the jeopardy below
Where wires were exposed and current could flow,
His Dad hauled out boxes, tools, and a chair
Trying to rescue the most from down there.

With big grunts and splashes, he hauled things away,
As the thunder rumbled, all in disarray.
But the boy wasn’t concerned, not then, not at all;
He was lost in the wonder of that great rain squall.

The flood receded, and though the house did dry,
They soon after would look for a better lie—
Not in lowland where water can get through
But to higher ground to start things anew.

Now that boy carried on with life as children do,
And his father never spoke of that big miscue;
But later when he’d grown he came to realize
That that could’ve ended with a big bad surprise.

Butterfly

One of my earliest recollections of childhood was that of a dream, and I remember it quite vividly. I was four going on five. At the time my mother worked half time in the morning and my father full time from four until midnight. I would take a nap from around one to three.

According to my mother, I always wanted to say goodbye to my father before he left for work. I would wake up crying if I realized I had missed the opportunity. In addition, there is something about our practicing Catholic family which impressed a very young me.

I remember one day worrying again that I would miss seeing my father off to work. I told my mother expressly, “Mom, wake me up BEFORE Daddy goes to work.” “Of course, of course, Kenny, I will,” my mother assured me. “Now go to sleep.” I sensed I was drifting off…

A frantic knock on our door startled me up.

Groggy from my slumber, I heard a voice yelling, “Can’t find it!” My mother echoed anxiously, “Can’t find it!?!” “Yes,” a man replied. It was a neighbor.

My mother took me by the hand and led me outside. It seemed very gray and gloomy. The clouds hung down as curtains. There were lots of people there outside with us. They were all looking up.

Floating high in the clouds was Mother Mary. She was just like the image I had seen on my Busia’s prayer card, only very much alive. She boomed, “I have lost a butterfly.” “A butterfly, oh my,” the crowd responded. “Go find it,” she commanded. “Otherwise, there would be no sun.”

The people around looked startled and frightened. “What will we do?” they asked. Then they started looking down the street, behind their houses, looking all around. It was quite frenzied.

After a while, I heard someone call out, “Gene! Gene!” They were pointing at my Daddy. He had suddenly popped out from behind a bush wearing a big grin.

Out from his hand rose a butterfly. I watched it ascend. We all looked up; and Mary, too, was smiling.

The sun came out… and I woke from my nap. My father was still home.

Ken

ken (kɛn)

n., v. kenned kent, kenning

1. knowledge or understanding: an idea beyond one’s ken.

2. range of sight or vision.

v.t.

3. Chiefly Scot. to understand or know about.

4. Archaic. to see; recognize.

v.i.

5. Chiefly Scot. to know; understand.

[before 900; Middle English kennen to make known]

A mere babe

Here I am
my world is new
I hear murmurs
but they are mere sounds
the movement of air
with little meaning
messages I strive to
and feel I should know
but do not yet fathom
still the flow is so familiar
I feel reverence
I feel loyalty
I feel love
in a profound way

Leo-Dragon

A lion’s heart, a dragon’s fire,
Restless soul with noble desire.
Born in the year of the dragon bold,
A tale of majesty, yet to unfold.
With regal grace and a fiery gaze,
You command attention in countless ways.
Ambition burns, unflagging flame,
Reaching for dreams with steady aim.
Creative spirit, a vibrant hue,
Painting life with colors bright and new.
A leader born, with a magnetic sway,
Inspiring others, come whatever may.
But heed the dragon’s combustive breath,
Temper ambition, eschew Macbeth.
For along with achievement, a duty lies
To use your strengths wisely as you rise.
So let your spirit soar and shine,
A Leo-Dragon, so divine.
Grasp your nature and passion’s call;
Leave your mark, and don’t drop the ball.

Well?!?

In the great expanse where stardust swirls,
My soul floats amid nebular pearls.
Born from chaos, a spark in the night,
So here I be, awaiting the fight.
O universe, with your boundless grace,
You gathered my atoms, bestowed my place.
But in the grand design, so wild and free,
What do you owe, what is due unto me?
I tread on pulses of ancient light,
Wander through shadows, chase beams in flight.
Each breath a whisper, each heartbeat a thrill,
Is there a debt, a contract to fulfill?
The galaxies dance, their secrets unspin.
While I bide my time, about to begin.
But is my lot to be flicker or flame;
How do you foresee my roll in the game?
For each dark moment, ev’ry tear I’ll shed,
In the weight of your silence, I feel dread.
I reach for an answer, not in anger or spite,
But to claim my existence, to bask in the light.
So hear my call, as I rise from the dust,
Forcing my presence, for success or bust.
In the cosmic tapestry, complex and vast,
May the firmament grant me a thread that lasts.

Saying Something*

What’s up everybody, so glad you’re here
It’s Koziol with a load of good cheer
This may not be an epiphany, but I’m on a mission
To see if I can get your attention
Now I want to drop some information
Just a little addition to your deliberation
I live my life by the way of the wit
Offering insights until your brain is lit
When I’m on the beat, you gonna feel my heat, so
Throw your hands up if you’re down with the K-O-Z-I-O-L Show
I’m lookin’ for someone open, so please let your friends know
One, two, three, it’s like A, B, C
Though a nod would be nice, my words are free

*Nod to Coolio

Dreams and Other Realities/Genesis

“Spokoj (be calm), Kennush, so you can have the best dreams,” Busia would often tell me as she tucked me in for naps while my parents were off working.

Dreams have always been important to me. They have served as regurgitations, amplifications, and sources of insight. My dreams have occasionally been predictive. But mostly, they have been imaginative grist and launching points for ruminations about personal experiences and reactions to events and the world at large, a sort of expressive impressionism.

The following is a loosely presented autobiography centered on my reflections.

“I dream of painting and then I paint my dream.” Vincent Van Gogh

Chocolate Cake*

Ingredients (all must be at room temperature):

1 cup sugar
2 cups sifted white flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 sticks butter
4 eggs
1 cup buttermilk or 1 cup milk with tsp. of vinegar
2 tsps. of vanilla extract
2 or 3 oz. liquid/melted bittersweet chocolate

Equipment:

large mixing bowl
electric mixer
scraper/stirring spoon
cake pan 9 x 13

Instructions:

1. Heat oven to 350F.
2. Stir sugar, flour, baking powder, baking soda, and salt together in mixing bowl.
3. Add eggs, milk, butter, vanilla, and chocolate.
4. Mix 2 minutes on medium speed.
5. Pour batter into well-buttered/oiled and floured cake pan.
6. Bake for half hour in center of oven.
7. Starting at 25 minutes, check with toothpick.
8. Continue baking until toothpick comes out dry.

*Great Grandmother’s recipe

Gołąbki*

Ingredients:

1 large head of cabbage
1 tbsp. vinegar
1½ lbs. ground beef
1 lb. ground pork
1 cup rice
1 large onion, chopped
4 tbsp. unsalted butter
1 tsp. Worcestershire sauce
2 large eggs, beaten
Salt and Pepper to taste
1 tsp. paprika (or to taste)
2 – 14 oz. cans marinara sauce

Equipment:

large cooking pot
large covered non-stick sauté pan
cutting knife

Instructions:

Prepare the Cabbage:

1. Immerse fully cabbage in a large pot. Add a tablespoon of vinegar.
2. Bring cabbage to boil and then shut off the heat. Let stand for five minutes.
3. Remove the cabbage from the water and place on a plate.
4. Cut the stem of each leaf at the base of the core. Separate each from the ball and place it on a plate.
5. Any leaves that cannot be used/are too small at the end, reserve for later.
6. Reserve cooking water.

Prepare the Filling:

1. Sauté onions in 4 tbsp. butter until golden.
2. Parboil 1 cup of rice in 1 cup of water with 1 tsp. salt for about 7-8 minutes, and let cool.
3. Mix ground meats with sautéed onions.
4. Add Worcestershire, salt and pepper and paprika.
5. Beat eggs with a fork.
6. Add cooled rice and beaten eggs, and mix well.

Create the Cabbage Rolls:

1. Depending how big the leaves are, place about ½ cup of filling towards the end of the cabbage leaf.
2. Roll leaf up and over meat, fold in both sides and continue to roll into a bundle.
3. Place each roll into the sauté pan, snuggling them loosely in to fill the bottom.
4. If there is any meat leftover, just form them into meatballs and add to the pan.
5. Pour the tomato sauce over the cabbage.
6. Cook at a medium heat until sauce begins to bubble, then lower to a medium simmer for one hour.

*Great Great Grandmother Agatha’s recipe. Pronounced “Gowumpkey.”

Pierogi (cabbage)*

Ingredients (30 pierogies):

Dough:

3 cups flour
2 large eggs, beaten
1 cup cold water
3 tbsp. vegetable oil
½ tsp. salt

Filling:

1 large cabbage head
⅓ cup salted butter
salt to taste
white pepper to taste, or very fine black pepper

For Serving:

½ onion, finely diced
sour cream2 tbsp. salted butter for frying

Equipment:

large bowl
large sauté pan or stock pot
medium skillet
plastic wrap
3″ cookie cutter
kitchen scissors
baking sheet
slotted spoon

Instructions:

Dough:

1. In a large bowl add flour, eggs, oil, salt, and 1 cup of water. Mix well to form a dough, adding more water if needed.
2. Knead the dough about 5 minutes until it becomes smooth and pliable. Don’t overwork the dough.
3. Cover the dough with plastic wrap and let it rest at room temperature for about 1 hour.

Filling:

1. Quarter the head of cabbage. Remove the cores from the center of each quarter.
2. Peel a couple of the layers off the cabbage quarters. Discard the center of the cabbage. Slice the layers of cabbage into thin strips and remove any of the white vein pieces.
3. Removing veins from sliced cabbage. Removing veins from sliced cabbage.
4. In a large sauté pan or stock pot, melt ¼ cup of margarine or butter over medium heat. Add all of the sliced cabbage to the pan, stir and then cover with a lid.
5. Cook down making sure to stir often to prevent burning. When the cabbage starts to dry up from the margarine/butter, add one tablespoon at a time of the margarine or butter to the pan and stir in.
6. Season the mixture with pepper and salt. Continue to stir until all cooked down. Keep covered.
7. Remove any of the hard-white veins that were missed when cutting the cabbage. Uncover when just about done to cook out any extra moisture.
8. Set aside and let cool until ready to make the perogies. You can refrigerate the cooked cabbage until ready to assemble.

Assembly:

9. Using half of the dough, roll it out ⅛” thick. Cut out circles of dough using a 3″ cookie cutter.
10. Scoop 1½ tablespoons of filling and roll into a ball, place on each cut-out dough.
11. Wet the tip of your finger with water and moisten the edge of half the dough circle. Fold the top of the dough circle overtop of the filling so it lines up with the lower ½ of the circle.
12. Press to seal, using a fork to seal all the edges or the tip of your finger. Make sure the part that is pinched together is pinched quite thinly, so the pinch edge is about the same thickness as the ⅛” thick dough. You can trim the excess with kitchen scissors if desired.
13. Place each sealed pierogi on a baking sheet. Repeat.

Cooking:

14. Heat butter in skillet. Add diced onions and cook on medium-low heat until tender. Remove onions from the pan and set aside for serving.
15. Bring a large pot of salted water to a boil. Gently add pierogies and cook until they float, about 2 to 4 minutes. Remove with a slotted spoon.
16. Transfer pierogies to the hot skillet (adding more butter if needed) and cook until browned on each side, about 5 minutes.
17. Serve warm with onions and sour cream.

*Great Great Grandmother Agatha’s recipe

Pierogi (cheese)*

Ingredients (30 pierogies):

Dough:

3 cups flour
2 large eggs, beaten
1 cup cold water
3 tbsp. vegetable oil
½ tsp. salt

Filling:

2 lb. baking potatoes, starchy preferably russet
½ medium white onion, finely diced
2 cups cheddar cheese, finely shredded
½ cup salted butter, softened, divided
salt to taste
white pepper to taste, or very fine black pepper

For Serving:

½ onion, finely diced
sour cream2 tbsp. salted butter for frying

Equipment:

large bowl
large pot
medium skillet
plastic wrap
3″ cookie cutter
kitchen scissors
baking sheet
slotted spoon

Instructions:

Dough:

Filling:

4. Peel the potatoes and cut them into 2-inch cubes. Place them in a large pot of salted water and bring to a boil. Cook the potatoes for 15 minutes or until fork tender.
5. While the potatoes are cooking, in skillet over medium-low heat, cook the onions in 2 tablespoons butter until tender without browning.
6. Once the potatoes are cooked, place them in a large bowl and mash them. Add onions, cheese, and remaining butter. Continue mashing until the potatoes become very smooth.
7. Once mixed, taste the filling and adjust the salt as needed.

Assembly:

8. Using half of the dough, roll it out ⅛” thick. Cut out circles of dough using a 3″ cookie cutter.
9. Scoop 1½ tablespoons of filling and roll into a ball, place on each cut-out dough.
10. Wet the tip of your finger with water and moisten the edge of half the dough circle. Fold the top of the dough circle overtop of the filling so it lines up with the lower ½ of the circle.
11. Press to seal, using a fork to seal all the edges or the tip of your finger. Make sure the part that is pinched together is pinched quite thinly, so the pinch edge is about the same thickness as the ⅛” thick dough. You can trim the excess with kitchen scissors if desired.
12. Place each sealed pierogi on a baking sheet. Repeat.

Cooking:

13. Heat butter in skillet. Add diced onions and cook on medium-low heat until tender. Remove onions from the pan and set aside for serving.
14. Bring a large pot of salted water to a boil. Gently add pierogies and cook until they float, about 2 to 4 minutes. Remove with a slotted spoon.
15. Transfer pierogies to the hot skillet (adding more butter if needed) and cook until browned on each side, about 5 minutes.
16. Serve warm with onions and sour cream.

*Great Great Grandmother Agatha’s recipe

Borscht*

Ingredients:

2 tbsp. olive oil
4 red beets peeled and ½ inch diced
2 carrots ½ inch diced
1 large russet potato peeled and ½ inch diced
½ small green cabbage thinly sliced
2 cloves garlic minced
4 cups vegetable broth
4 cups beef broth
2 tbsp. chopped fresh dill
2 tbsp. fresh lemon juice fresh
1 tsp. lemon zest
1 bay leaf
salt and black pepper to taste
sour cream, for serving

Equipment:

large stockpot

Instructions:

1. In large stockpot, heat olive oil over medium-high heat. Add beets, carrots, potatoes, and cabbage. Cook stirring occasionally until slightly softened, about 10 minutes.
2. Add garlic and cook for a half-minute.
3. Pour in broth and add bay leaf. Simmer uncovered for 20-25 minutes or until beets and carrots are tender.
4. Take out bay leaf. Stir in dill, lemon juice, and lemon zest. Taste and season with salt and black pepper.
5. Serve with a dollop of sour cream and additional fresh dill.

*Great Great Grandmother Agatha’s recipe

Kołocz śląski*

Ingredients:

Bread:

2 tsp. active dry yeast
½ cup sugar
1 pinch salt
¾ cup milk, lukewarm
3 cups flour (may need a bit more)
2 egg yolks
2 eggs
2 tsp. of vanilla extract
¼ cup butter, melted
non-stick spray

Cheese filling:

1 lb. pressed cottage cheese
2 eggs plus egg whites from the bread
¼ cup of sugar

Topping:

¼ of cup butter
¼ cup of sugar
¼ cup of flour

Equipment:

electric mixer with dough hook
pastry blender
large mixing bowl
small mixing bowl
wooden spoon
parchment paper
10 in. round spring form baking pan

Instructions:

Bread Start:

1. Dissolve yeast in milk. Let it stand for 5 minutes.
2. Separate eggs. Put aside two egg whites for cheese filling.
3. Beat eggs with sugar until light and fluffy.
4. Add yeast mixture and remaining bread ingredients to mixing bowl. Mix well with a dough hook to obtain a smooth dough.
5. Spray dough with a non-stick spray, cover, and allow to rise for 1 hour or until it doubles in size.

Cheese Filling:

6. Separate eggs. Combine egg whites left from the bread and beat until stiff.
7. Add pressed cottage cheese to a mixing bowl and add sugar.
8. Using pastry blender or fork, blend it together.
9. Add egg yolks one at a time mixing well after each addition with a wooden spoon.
10. Add egg whites in two steps, folding in gently.

Bread Finish:

11. Spray spring form pan with a non-stick spray and line the bottom with a parchment paper.
12. Divide dough into two parts.
13. Spread one part on the bottom of the pan.
14. Then place the cheese layer.
15. Cover with the remaining part of dough.
16. Spray lightly with a non-stick spray or brush with melted butter.
17. Cover with plastic wrap and set aside to rise for about 30 minutes.
18. Into a mixing bowl add together cold butter cut into small cubes, sugar, and flour and blend with a pastry blender until butter is in half a peas size.
19. Preheat you oven to 350F.

Topping:

20. Sprinkle top of the bread with butter, flour and sugar mixture and bake for 55 minutes.
21. Cover with aluminum foil if browns too much.
22. Let it cool down completely before cutting.

*Cheese bread (Great Great Grandmother Agatha’s recipe)

Cheesecake*

Ingredients:

Crust:

1½ cups graham cracker crumbs
2 tbsp. sugar
1 tbsp. brown sugar (can substitute white)
7 tbsp. butter melted

Cheesecake:

32 oz. cream cheese softened to room temperature
1 cup sugar
⅔ cups sour cream
1½ tsp. vanilla extract
⅛ tsp. Salt
4 large eggs room temperature, lightly beaten

Equipment:

9″ springform pan
2 mixing bowls

Instructions:

1. Preheat oven to 325F.

Crust:

2. Combine graham cracker crumbs, sugar, and brown sugar, and stir well.
3. Add melted butter and use a fork to combine ingredients well.
4. Pour crumbs into a 9” springform pan and press firmly into the bottom and up the sides of your pan.
5. Set aside.

Cheesecake:

6. In a large bowl add cream cheese and stir until smooth and creamy.
7. Add sugar and stir again until creamy.
8. Add sour cream, vanilla extract, and salt, and stir until well-combined.
9. With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
10. Pour cheesecake batter into prepared springform pan. (To prevent leaks, place pan on a cookie sheet that’s been lined with foil.)
11. Put on the center rack of oven and bake on 325F for 50-60 minutes. Don’t over-bake. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but should still be jiggly.
12. Remove from oven and allow to cool on top of the oven for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (to prevent cracks as cheesecake cools and shrinks). DO NOT remove the ring of the springform pan.
13. Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight.
14. Remove the ring of the springform pan just before serving.

*Great Grand-Aunt Jeanne’s recipe, promotes lactation

Beef Chop Suey

Ingredients:

2 lbs. of beef chuck roast
2 lbs. pork shoulder or pork steak
1 large onion, diced
1 large green pepper, diced
1 cup of celery, thinly sliced
1 to 2 cups sliced or whole water chestnuts, don’t drain
1 or 2 cans sliced bamboo shoots
1 large or 2 smaller cans bean sprouts, or equivalent of fresh
¼ cup of soy sauce
1 tbsp. sesame oil
¼ cup of Chinese bead molasses
garlic powder or fresh garlic
2 to 3 tbsp. cornstarch (if the gravy needs thickening)
2-3 tbsp. vegetable oil
water (for the rice and to mix with the cornstarch if the gravy needs thickening)
1 cup white rice

Equipment:

large stockpot

Instructions:

1. Cut meat into 1 inch cubes. Coat these in flour, shaking off the excess.
2. Put 2 or 3 tbsp. of oil into skillet and brown the meat, then remove it from the pan and set it aside.
3. Sauté the celery, onions, and green peppers until medium soft.
4. Add the beef and pork back into the pot.
5. Add the liquid from the canned bamboo and water chestnuts to the pot. Season with the garlic powder or fresh garlic and the ¼ cup of soy sauce, tbsp. of sesame oil, and ¼ cup of Chinese bead molasses. Let all this simmer until the meat is tender. I’d say an hour or so on low heat. The meat should be fork tender.
6. Add in the canned vegetables and let heat through.
7. If the gravy is thin, make a slurry of cornstarch and cold water in the empty can or a cup. Usually 2 to 3 tbsp. of corn starch to a cup of cold water. Stir to prevent lumps. Stir in ¼ cup at a time and let it heat through before adding more because it will thicken as it boils. Add more seasoning to taste.
8. Serve over hot rice. Preferred ratio is 1 cup rice to 2 cup. Stir the rice uncovered until it is simmering. Cover and turn down to the lowest heat. Leave it alone until the water is completely absorbed. Fluff the rice with a fork and let it sit off heat for 5 minutes or so.

Chocolate Chili

Ingredients:

1 tbsp. vegetable oil
¼ cup chopped onion
2 lbs. ground beef
¼ cup chili powder
1 tsp. ground cinnamon
1 tsp. ground cumin
¼ tsp. ground allspice
¼ tsp. ground cloves
1 bay leaf
1 oz. square unsweetened chocolate
2 – 10.5 oz. cans beef broth
1 – 15 oz. can tomato sauce
2 tbsp. cider vinegar
¼ tsp. ground cayenne pepper
¼ cup shredded cheddar cheese
8 oz. spaghetti

For serving:

shredded cheese
dark red kidney beans
finely chopped onions
oyster crackers

Equipment:

large saucepan
large stockpot

Instructions:

1. Boil beef in broth until meat has cooked down into a pasty-type consistency.
2. Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1½ hours, stirring occasionally.
3. It is the best if you refrigerate overnight.
4. Remove the bay leaf. Reheat gently over medium heat.
5. Cook spaghetti according to package directions, but reduce cooking time by 1 minute to keep it al dente. Drain the noodles.
6. Serve over hot spaghetti.
7. Top with cheese, kidney beans, onions, and crackers.

Soupe à l’oignon

Ingredients (4 servings):

Soup:

6 yellow onions, peeled
¼ cup of butter
½ cup of red wine
2 tbsp. cognac
4 cups of chicken broth
4 cups of beef broth
1 tbsp. whole wheat flour
1 pinch ground nutmeg

Topping:

2 cups Gruyère cheese, grated
12 slices of baguette, ½ in thick, toasted
1 small clove of garlic, cut in 2

Equipment:

large saucepan
4 onion soup bowls

Instructions:

Soup:

1. Cut the onions into quarters, then thinly slice each quarter into short strips.
2. In a large saucepan over medium heat, soften the onions in the butter for 15 minutes, stirring occasionally.
3. Continue cooking over high heat for 15 minutes or until the onions are caramelized, stirring constantly and scraping the bottom of the pan.
4. Add wine and cognac. Let reduce to near dryness.
5. Add the chicken and beef broths, flour, and nutmeg. Stir well.
6. Bring to a boil and simmer over medium-high heat for 30 minutes or until the soup is reduced by half (leave about 5 cups of soup left).
7. Season with salt and pepper.

Topping:

1. Place rack in center of oven. Preheat oven to broil.
2. Place 4 bowls on baking sheet. Meanwhile, lightly rub each crouton with garlic halves.
3. Divide soup among bowls and add 2 tbsp cheese per bowl.
4. Place 3 toasted slices over each soup and sprinkle with remaining cheese.
5. Bake 5 minutes or until cheese is melted and golden.

Pork & Lentils

Ingredients:

8 cups of water
16 oz. lentils
2 oz. smoked slab bacon, diced
1½-2 lb. pork chops or pork shoulder
1 cup chicken stock
½ tbsp. dried sage
½ tbsp. salt
½ tbsp. ground black pepper
4-5 carrots, chopped
1 yellow onion, chopped
2 celery stalks, chopped
2 tbsp. Worcestershire sauce

Equipment:

large stockpot

Instructions:

1. Into a large stockpot, add water and lentils.
2. Bring to a boil; then lower to medium simmer.
3. Add bacon, pork, stock, sage, salt, and black pepper.
4. After fifteen minutes, add carrots, onion, celery, and Worcestershire sauce.
5. Simmer for one hour.

Beef Stew

Ingredients:

1½ lb. beef cube steak, chopped
2 cup water
1 – 15 oz. can tomato sauce
2 small potato, peeled and cubed
1 cup sliced carrots
1 small onion, cut into thin wedges
1 small sweet red pepper, chopped
2 tbsp onion soup mix
1 tsp. Italian seasoning
½ tsp. garlic powder
1 cup frozen peas

Equipment:

large sauté pan

Instructions:

1. In sauté pan coated with cooking oil, brown meat over medium heat for 5 minutes.
2. Stir in water, tomato sauce, potato, carrot, onion, red pepper, soup mix, Italian seasoning, and garlic powder.
3. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes.
4. Stir in peas; simmer 5-10 minutes longer or until vegetables are tender.

Chicken Noodle Soup

Ingredients (8 servings):

½ cup olive oil
2 large yellow onions, chopped
6 large carrots, sliced
8 stalks celery, chopped
2 tsp. salt, plus more to taste
2 tsp. ground black pepper, plus more to taste
6 cloves garlic, chopped
16 cups chicken broth
16 oz. egg noodles
8 cups rotisserie/prepared chicken, coarsely shredded
1 cup parsley, finely chopped

Equipment:

large stockpot

Instructions:

1. Heat the olive oil in a large stockpot over medium heat until shimmering. Add the onion, carrots, celery, salt, and pepper. Cook, stirring frequently, until the vegetables are very soft, about 15 minutes.
2. Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
3. Add the noodles and cook for 6 minutes, then add the chicken and cook for about 2 minutes more, until the noodles are tender and the chicken is warmed through.
4. Season to taste with more salt and pepper, then stir in the parsley.

Meatloaf

Ingredients:

2 lb. ground beef
2 large eggs
4 tbsp. ketchup
2 tbsp. Worcestershire sauce
2 tsp. Dijon mustard
1½ tsp. garlic powder
1 tsp. salt
½ tsp. ground black pepper
1 tsp. dried sage
½ cup sweet onion, diced
½ cup breadcrumbs, or oats
cooking spray/butter

Meatloaf Sauce:

½ cup ketchup
6 tbsp. brown sugar
2 tsp. Dijon mustard
¼ tsp. ground nutmeg

Equipment:

standard size loaf pan
large mixing bowl
small bowl

Instructions:

1. Preheat oven to 350F. Lightly grease loaf pan with cooking spray.
2. Add all of meatloaf ingredients to a large bowl and gently mix everything. Add the meat mixture to loaf pan and gently pat into an even layer.
3. Bake for about 30 minutes.
4. Meanwhile, make meatloaf sauce by combining all ingredients in a bowl.
5. Remove meatloaf from oven and spread sauce on top. Return to oven for 10-20 minutes or until cooked through at 160F.
6. Allow to rest for 10 minutes before slicing and serving.

Pork Roast

Ingredients:

3-5 lb. boneless pork butt or pork shoulder
2 tbsp. vegetable oil
2 tsp. salt
2 tsp. black pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
2 large white onions, cut into 1-2 inch chunks
1 lb. baby carrots
1 ½ lb. red baby potatoes
2 cups apple juice
1 sprig rosemary

Equipment:

roasting pan or large cast iron Dutch oven
small bowl

Instructions:

1. Preheat oven to 450 degrees.
2. Rub a 3 to 5 pounds boneless pork butt roast with 2 tablespoons vegetable oil.
3. In a small bowl, stir together 2 teaspoons salt, 2 teaspoons black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon paprika.
4. Sprinkle seasoning mixture onto pork roast.
5. Place fatty side up in roasting pan or large cast iron Dutch oven.
6. Roast, UNCOVERED, in the 450 degree oven for 30 to 45 minutes.
7. REDUCE the oven temperature to 350 degrees and continue cooking an additional 1 hour.
8. Remove roast from oven and place onion chunks, carrots, and potatoes around the meat.
9. Pour 2 cups apple juice over vegetables.
10. Place 1 sprig fresh rosemary on top.
11. Cook, UNCOVERED, an additional 1 to 1 1/2 hours or until vegetables are tender and meat shreds easily with a fork.
12. Season vegetables with additional salt and pepper to taste and serve hot.

Tuna Casserole

Ingredients:

1 – 10.5 oz. can condensed cream of chicken soup
½ cup mayonnaise
¼ cup milk
½ cup onion, diced
½ cup celery, diced
3 tbsp. butter, divided
¼ tsp. garlic powder
¼ tsp. onion powder
1½ cups peas
6 oz. water-packed tuna, drained
8 oz. egg noodles
½ cup cheese, shredded; gouda preferred
2 slices white bread, crust removed
2 tbsp. parsley

Equipment:

2-quart casserole dish
large stockpot
small skillet
large mixing bowl

Instructions:

1. Preheat your oven to 350°F and lightly coat casserole dish with butter/nonstick cooking spray.
2. Cook egg noodles in large stockpot according to package directions, but reduce cooking time by 1 minute to keep them al dente. Drain noodles, rinse under cold water, and set aside.
3. Melt 2 tablespoons of butter in skillet over medium heat. Add diced onion and celery and sauté until they are soft and translucent, about 5-7 minutes.
4. Combine cream of chicken soup, mayonnaise, milk, garlic powder, and onion powder until smooth in mixing bowl.
5. Fold in sautéed onions and celery, peas, drained tuna, and cooked noodles, mixing until all ingredients are evenly coated with sauce.
6. Tear white bread slices into small pieces and place them in a small bowl with shredded cheese. Melt remaining 1 tbsp. of butter and drizzle it over the bread pieces. Toss to coat bread evenly with butter, then sprinkle bread and cheese mixture over the top of casserole.
7. Bake in preheated oven for 25-30 minutes, or until the top is golden brown and casserole is heated through.
8. Remove from oven and allow it to cool slightly before serving.

Lasagna

Ingredients (8 servings):

2 lbs. ground chuck, browned and drained
2 (24 oz.) jars pasta sauce
1 cup water
1 lb. ricotta cheese
1 egg, slightly beaten
½ tsp. garlic powder
2 tsp. Italian seasoning (or an equal blend of dried basil, dried oregano, and thyme leaves)
1 cup grated parmesan cheese
1 lb. (16 oz.) package lasagna noodles
4 cups shredded mozzarella cheese

Equipment:

stock pot
medium mixing bowl
large sauce pan
non-stick cooking spray
9×13 baking dish
aluminum

Instructions:

1. Cook lasagna noodles in stock pot according to package instructions. Lay aside to cool.
2. Spray baking dish with non-stick cooking spray.
3. In sauce pan, combine pasta sauce and browned ground chuck. Bring to a simmer and heat through.
4. In mixing bowl, combine ricotta cheese, egg, garlic powder, Italian seasoning, and parmesan cheese. Stir together well.
5. Add a layer of lasagna noodles overlapping by about ½ inch.
6. Pour approximately 1 cup of meat sauce into baking dish. Add water and combine with a spoon or fork.
7. Add a layer of lasagna noodles overlapping by about ½ inch.
8. Add rounded spoonfuls of the ricotta mixture over the noodles and spread evenly.
9. Sprinkle about ¾ cup of mozzarella cheese over the ricotta layer. Top with about 1 cup of meat sauce.
10. Begin a new layer of noodles and repeat as above, ending with remaining meat sauce. Save any remaining mozzarella cheese in the refrigerator.
11. Cover with aluminum foil and refrigerate overnight.
12. Place the covered baking dish in a cold oven. Set oven to 350 degrees. Bake for 45 minutes. Remove aluminum foil and top with remaining cheese. Return to oven and bake uncovered for an additional 15 to 25 minutes or until the cheese has melted and the edges are bubbly.
13. Allow the lasagna to rest for 10-15 minutes prior to cutting and serving.

Salmon Patties

Ingredients (4 servings):

1 – 14.75 oz. can pink salmon, drained and deboned
⅓ cup yellow corn meal (or all-purpose flour)
½ cup celery
½ cup onion
1 large egg
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1 tsp. ground black pepper
canola oil (best for medium heat)

Equipment:

large mixing bowl
large frying skillet

Instructions:

1. Place drained and deboned salmon into a large mixing bowl.

2. Add onion powder, garlic powder, salt, and black pepper.

3. Add finely chopped celery and onions, corn meal, and egg.

4. Gently mix all the ingredients until well combined.

5. Form patties into flat palm-sized circles (like a hamburger).

6. Heat the oil in the skillet on medium-low heat.

7. Fry patties until golden brown.

Cucumber Salad

Ingredients (6 servings):

3 lbs. cucumbers, sliced and peeled
1 small yellow onion, chopped fine
16 oz. sour cream
¾ cup vinegar
1 tbsp. sugar
1 tsp. dried dill (or 2 tsp. fresh chopped)

Equipment:

large mixing bowl

Instructions:

1. Peel and slice cucumbers, put aside.
2. Chop onion fine.
3. In a mixing bowl add sour cream, vinegar, sugar, and dill, stir well.
4. Taste and adjust vinegar and sugar if needed.
5. Add cucumbers and onions, mix well.
6. Cover and refrigerate for at least one hour before serving.

Coleslaw

Ingredients (6 servings):

Coleslaw:

2 cups green cabbage, sliced thinly
2 cups red cabbage, sliced thinly
2 cups (4-5 large) carrots, grated
½ cup red onion, sliced thinly
½ cup parsley, chopped

Dressing:

¼ cup extra virgin olive oil
2 tbsp. lemon juice
2 tbsp. apple cider vinegar
1 clove garlic, minced
1 tsp. celery seed
1 tsp. salt
¼ tsp. black pepper

Equipment:

large mixing bowl

Instructions:

Coleslaw:

1. Add green cabbage, red cabbage, and carrot to mixing bowl.
2. Stir in onion, parsley, and celery seed.
3. Toss gently to distribute all items equally in bowl.

Dressing:

1. Add olive oil, lemon juice, vinegar, garlic, salt, and pepper in a mason jar.
2. Close lid and shake.
3. Drizzle the coleslaw with dressing and toss.
4. Taste for seasoning.