| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Polish |
Appetizers |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Whole cranberries |
| 2 |
lb |
Polish Kilbasi |
| 1 |
c |
Water |
| 1 |
c |
Sugar |
| 1/2 |
c |
Ketchup |
| 3 |
tb |
Lemon juce |
INSTRUCTIONS
Date: Sat, 18 May 1996 15:29:52 -0700 (MST)
From: jmchee@goodnet.com (Marina Cheesman)
Family recipe has been enjoyed for many years, and fits into any social
occassion. We normally make double this for a gathering of 6 or more,
because it is the first to go.
Sauce: Bring to boil on medium heat 1 cup water, sugar, ketchup, and lemon
juice. Reduce heat to medium low. cook for 20 minutes. Mixture will
thicken slightly.
While above sauce is cooking. Place Kilbasi in enough water to cover and
bring to boil, reduce heat and allow to cook for 15-20 minutes. Drain
kilbasi, allow to cool, cut into bite sizes slices and mix into sauce.
Cover and refrigerate for 24 hrs, allowing sauce to be somewhat absorbed by
kilbasi. Warm before serving. Serve with party rye and enjoy.
submitted by Terri Cheesman
: in Sunny Arizona
Posted to MealMaster Recipes List, Digest #139
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