Kielbasa and Potatoes
VEAL CUTLETS PARMIGIANA
4 veal cutlets
Dip cutlets in flour, then egg seasoned with 1 tablespoon grated cheese, salt and pepper. Then dip in bread crumbs. Heat oil and butter and saute cutlets. Place cutlets in baking dish. Cover with Mozzarella, tomato sauce and grated cheese. Bake uncovered for 15-20 minutes.
KIELBASA AND POTATOES
8 slices of thick-sliced bacon, diced
Cook or microwave kielbasa in beer. Then cut in bite-size chunks. Cook or microwave potatoes in beer and kielbasa juice. In skillet fry bacon until done. Add onions and peppers and saute until desired texture. Add potatoes and stor over low heat until lightly browned (about 15 minutes). Season with salt and pepper to taste. Add kielbasa to potato mixture. Heat until warmed through. Throw mixture in colander to drain excess bacon grease. Serve with marinated cucumber slices, dark bread, and cold beer.
If the ham hangs out in the smokehouse, where does the meat loaf?
1/3 C flour
1 beaten egg
Grated Parmesan cheese
Salt and pepper to taste
1/3 C bread crumbs
1/4 C oil
2 T butter
1 (8 oz) can tomato sauce
4 slices Mozzarella cheese
2 large onions, chopped
2 red or green bell peppers, chunked
1 Polish kielbasa (about 2 lbs)
6 large potatoes, peeled, cubed, and cooked in beer
1-2 cans of beer
salt and pepper
