Here is something that I am posting so that everyone can make and enjoy. If anyone does make this, please take pics and share them

Read on Macbeth read on...




Polish Poultry

First course:

Sourdough Bread and Sautéed Mushrooms with chicken:


A mixture of Portabella, Shiitake, and Crimini mushrooms gently sautéed in a light butter and olive oil sauce adding diced onions and strips of tender chicken to thicken and adding flavor and texture. Serve with Sourdough bread and Garlic butter as a pleasant counter point to the mushrooms.



Main course:


Polish Sausage, Chicken, Sauerkraut, Mashed Potatoes, and Grilled Asparagus.


Preheat oven to 475 degrees


Pour sauerkraut on the bottom of a large cake pan (2 - 8 X 11 pans will work for this) to a depth of approximately 1/4" to 1/2", then place chicken lag quarters and polish sausage on the bed of sauerkraut. Season with Thyme, pepper and garlic, cover and place in the oven for approximately 90 minutes, basting every 15 minutes until juices from the chicken run clear.


Peel, quarter and place 5-7 Butter Gold potatoes into boiling water until tender (potatoes should slowly slide of a fork when done), gently blend in 1/4 - 1/2 cup butter, 1/4 teaspoon ground garlic and 1/2 cup diced onions until the potatoes are smooth with small lumps.


Grill fresh Asparagus over an open flame for about 30 seconds until the outer flesh is firm, remove immediately.


Plate sausage, chicken with potatoes topped with sauerkraut and the grilled asparagus and enjoy.


Dessert:


For dessert, I chose something silly yet entertaining...


Bowl free pudding cups.


To make the bowls for the pudding cups, melt some semi-sweet chocolate until it is thick and creamy, dip desired amount of blown up balloons (thoroughly washed prior to dipping) in the chocolate and placing onto a cookie sheet lined with wax paper so that the melted chocolate can create a stable base for bowls. Refrigerate until the chocolate solidifies. Remove the bowls from the refrigerator and pop the balloons removing the remnants of the balloons.


For the filling I decided to make Banana pudding.


Line the bowls with 1/4" thick slices of bananas, before carefully pouring banana pudding into the bowls, stopping approximately 1/4" from the top. Place back into the refrigerator until the pudding has set. Remove and add whipped cream on top of the pudding, sprinkling cinnamon, chocolate sprinkles and strips of bananas.


Enjoy