PICKLED BEETS AND EGGS

8 eggs
2 jars Polstar Pickled Baby Beets, juice reserved
1 onion, chopped
1 cup white sugar
¾ cup cider vinegar
1/2 teaspoon salt
1 pinch ground black pepper
2 bay leaves
12 whole cloves

Place eggs in saucepan and cover with water. Bring to boil.
Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes.
Remove from hot water, cool, and peel. Place beets, onion, and peeled eggs in a glass or plastic container.
Set aside. In a medium-size saucepan, combine sugar, 1 cup reserved beet juice, vinegar, salt, pepper, bay leaves, and cloves.
Bring to a boil, lower heat, and simmer 5 minutes. Pour hot liquid over beets and eggs.
Cover, and refrigerate 48 hours before using. Makes 8 serving.

PICKLED BABY BEET SALAD

1 jar Polstar Pickled Baby Beets
1/4 cup white sugar
1 tsp Polstar Delicious Mustard
¼ cup white wine vinegar
1/4 cup diced red onion

Drain beets, reserving ¼-cup liquid, and slice into ¼ to ½ inch
slivers. Add onions and toss.
In a saucepan over medium heat cook the sugar, mustard and reserved ¼ -cup liquid until dissolved.
Add vinegar and bring to boil; remove from heat and allow cooling.
Pour over the beet slices and onions, toss and refrigerate for 4 to 6 hours.
Remove from refrigerator and serve at room temperature. Makes 6 servings

SKU # 88034400002

DILL PICKLE APPETIZER

1 (8 ounce) package cream cheese, softened
2 tbsp mayonnaise
1 tbsp onion juice
1 tbsp grated onion
1 (1 pound) loaf white bread,
crusts trimmed
1 jar Polstar Traditional Dill Pickles with Red Pepper

In a medium bowl, mix cream cheese, mayonnaise, onion juice and grated onion.
Spread the mixture thinly on the white bread slices. Roll 1 dill pickle in each slice of bread.
Place in a medium glass-baking dish with the seam side down. Cover and chill in the refrigerator 8 hours, or overnight.
To serve, slice each bread roll into 1-inch slices. Makes 14 servings

EGG SALAD WITH PICKLES AND CELERY

7 hard-boiled eggs, peeled
1/3 cup light mayonnaise
1 tbsp Polstar Delicious Mustard
3/4 cup chopped celery
1/2 cup thinly sliced green onions
1/4 cup Polstar Traditional Dill Pickles wit Red Pepper, chopped
3 tablespoons finely chopped sweet onion (such as Vidalia or Maui)
1 teaspoon chopped fresh tarragon
4 ¾-inch-thick slices whole grain bread, toasted, each cut in half on diagonal
12 cherry tomatoes
8 large watercress sprigs
Cut eggs lengthwise in half. Remove yolks from 3 eggs and reserve for another use. Cut remaining egg yolks and all whites into ½-inch pieces. Whisk mayonnaise and mustard in medium bowl to blend. Add chopped eggs, celery, green onions, pickles, sweet onion, and tarragon. Stir gently to blend. Season egg salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.) Place 2 toast halves on each of 4 plates. Top toast with egg salad. Garnish each plate with 3 tomatoes and 2 watercress sprigs and serve. Makes 4 servings

SKU # 88034400003

RED SKIN POTATOES SALAD WITH TOMATOES AND PICKLES

2 pounds medium-size red-skinned potatoes, unpeeled, cut into ½-inch pieces
3 tbsp red wine vinegar
3 tbsp olive oil
1 cup chopped onion
2 garlic cloves, minced
2 ½ teaspoons Old Bay seasoning
1 large tomato, seeded, diced (about ¾ cup)
3 large Polstar Traditional Dill Pickles, chopped (about ¾ cup)
3 tablespoons chopped fresh parsley

Steam potatoes until just tender, about 12 minutes. Transfer to large bowl. Cool potatoes slightly.
Drizzle with vinegar; toss to coat. Heat oil in heavy medium skillet over medium-low heat.
Add onion; sauté until beginning to soften, about 2 minutes. Stir in garlic and Old Bay seasoning; sauté 1 minute.
Remove from heat. Cool to room temperature. Add onion mixture to potatoes. Add remaining ingredients.
Toss gently to combine. Season salad with salt and pepper. Makes 6-8 servings

POLISH DILL PICKLES SOUP

1 pound beef neck bones
1 cup mixed vegetables
2 cups diced Polstar Traditional Dill Pickles
2 quarts water
2 cups diced potatoes
3 tbsp all-purpose flour
1 cup milk
salt to taste

In a large pot, place neck bones, vegetables, and pickles. Add water.
Cook over medium heat for 45 minutes. Add potatoes; cook until soft, about 20 minutes.
Remove neck bones. Increase heat to medium-high.
Combine flour and milk in a small bowl, and gradually stir into soup.
Continue stirring until mixture boils. Season to taste with salt. Makes 6-8 servings

SKU # 88034400004

PICKLE ROLLS

1 jar Polstar Traditional Dill Pickles
1 (8 ounce) package cream cheese, softened
1 pound sliced ham
10 (6 inch) flour tortillas

Spread cream cheese on one side of a tortilla.
Place a slice or two of ham over this. Spread another layer of cream cheese over the ham.
Roll a pickle up in the tortilla and slice the roll into finger food-sized pieces.
Refrigerate the rolls if you aren’t serving them immediately. Makes 15-20 servings.

GERMAN SALAD

1 (3 pound) German bologna block
1/2 tsp minced fresh chives
1/2 tsp minced fresh parsley
1/2 tsp minced garlic
1 small onion, finely chopped
1 tomato, thinly sliced
4 Polstar Traditional Dill Pickles
1/2 cup distilled white vinegar
2 tablespoons vegetable oil

Slice the bologna into ¼ inch thick slices, and then into ¼ inch strips going down the entire length of the block.
It should look like big spaghetti. Place in a serving bowl. In a medium bowl, whisk together the vinegar and oil.
Stir in the garlic, onion, tomato, chives and parsley. Slice the pickles lengthwise into spears, and add them to the dressing.
Pour over the bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold. Makes 6 servings

SKU # 88034400006

BAKED CHICKEN WITH RED CABBAGE

6 skinless, boneless chicken
breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 jar Polstar Red Cabbage drained and pressed
4 slices Swiss cheese
1 ¼ cups thousand island salad dressing
1 tablespoon chopped fresh parsley

Preheat oven to 325° F (165 °C). Place chicken in a lightly greased 9x13 inch-bakin dish.
Sprinkle with salt and pepper. Place red cabbage over chicken and top with cheese slices.
Pour dressing over all and cover dish with aluminum foil.
Bake in preheated oven for 90 minutes, or until chicken is cooked through (fork can be easily inserted and juices run clear).
Sprinkle with chopped parsley and serve. Makes 6 servings

SAUSAGE IN RED CABBAGE

1 jar Polstar Red Cabbage
1 apple, cored and diced
3 tsp salt, divided
1 tbsp lemon juice
½ cup water
1 tbsp butter
1 small onion, chopped
1/8 tsp ground black pepper
1 tbsp wine vinegar
1 pound kielbasa sausage, cut into 1 inch pieces
Place the cabbage in a large kettle, and add the diced apple, 2 teaspoons of the salt, lemon juice, and ½ cup water.
Bring to a boil then simmer, covered, about 15 minutes stirring occasionally.
In hot butter, sauté the onion until golden. Add the onion to the cabbage along with 1 tsp salt, pepper, vinegar and sausage. Cook, covered, 20 to 30 minutes until sausage is heated through. To serve, spoon the cabbage onto a heated platter, topping it with the sausage.

SKU # 88034400007

CABBAGE PATCH STEW

1 pound lean ground beef
1 onion, chopped
1 (15 ounce) can ranch-style beans
1/4 teaspoon ground cumin
3 cloves garlic, minced
1 jar Polstar Red Cabbage with Apples
1 green bell pepper, chopped
1 (14.5 ounce) can stewed
tomatoes, with liquid
2 stalks celery, chopped
1/4 cup picante sauce
1 cup water
salt to taste
freshly ground pepper, to taste

In a skillet over medium heat, brown the ground beef with the onion.
Drain fat. Combine ranch-style beans, cumin, garlic, cabbage and green pepper in crock pot.
Stir in stewed tomatoes, celery, picante sauce, water, and beef mixture. Salt and pepper to taste.
Cover and cook for 6 to 8 hours.

ROASTED PORK TENDERLOIN

2 pounds pork tenderloin
1/2 tsp ground sage
garlic salt to taste
1 jar Polstar Red Cabbage with Apple, drained
½ apple
1/2 onion
1/3 cup brown sugar

Preheat oven to 325° F (165° C). Rub tenderloin with sage and garlic salt.
Place tenderloin in a baking pan or casserole. Cover meat with half of the cabbage.
Place the apple and onion, cut side down, on top of the cabbage. Cover with remaining cabbage.
Sprinkle with brown sugar.
Cover and bake in preheated oven for 2 to 3 hours, until internal temperature has reached 160 degrees F (70 degrees C).
Makes 6 servings

SKU # 88034400008

PEPPERED TUNA WITH HERBED BUTTER

1 jar Polstar Mixed Vegetable Salad
4 tbsp. butter or margarine, softened
2 tsp. chopped fresh parsley
2 tsp. chopped fresh thyme
2 tsp. chopped fresh chives
4 (3/4 inch thick) tune steaks
2 tsp. olive oil
½ tsp. kosher salt
1 tbsp. freshly ground peppercorns
Combine butter, parsley, thyme and chives, stirring well. Refrigerate.
Brush tuna with oil and sprinkle with salt and peppercorns.
Preheat a seasoned cast-iron skillet over high heat; add tuna and cook 5 minutes on each side or
until fish flakes easily when tested with a fork.
Serve with herb butter and mixed vegetable salad. Serves 4.

BEEF & BROCCOLI

1 ½ lb.round steak, thinly sliced
1 head broccoli, cut into florettes
3 tbsp. olive oil
1 Spanish onion, sliced thin
1 pkg. brown gravy mix
1 ½ cups water
1 jar Polstar Mixed Vegetable Salad
Heat wok or large skillet. Add 2 tablespoons of the oil.
Stir fry onion and broccoli until crisp-tender.
Remove from wok. Add 1 tablespoon more oil and stir fry round steak until browned on all sides.
Add onions and broccoli with beef and cook 5 minutes. Mix gravy as directed on package and pour over mixture.
Stir 2 to 3 minutes more until thickened. Serve over steamed rice with mixed vegetables salad. Serves 4.

SKU # 88034400009

CABBAGE JAMBALAYA

1 pound ground beef
1 pound smoked sausage, cut into1/4 inch slices
1 onion, chopped
3 stalks celery
1 clove chopped garlic
1 medium head cabbage, chopped
1 (14.5 ounce) can stewed tomatoes
14 ½ fluid ounces water
1 cup uncooked rice
garlic salt to taste

1 jar Polstar Vegetable Dinner Salad
In a large stock pot over medium high heat, combine ground beef, smoked sausage, onion, celery and garlic.

Cook until beef is evenly brown. Stir in cabbage, tomatoes, water and rice.

Season with garlic salt. Bring to a boil, then reduce heat to low. Cover and cook for 35 to 40 minutes, or until rice is done.

Serve with vegetable salad dinner. Makes 6 servings

LAMB CHOPS WITH CILANTRO SAUCE

½ cup fresh cilantro leaves
½ cup mint leaves
2 tbsp honey
1/3 cup rice wine vinegar
1/3 cup plus 2 tbsp. olive oil, divided
¼ tsp. salt
½ tsp. pepper
8 (4-oz) lamb loin chops
1 jar Polstar Vegetable Salad Dinner
additional cilantro and mint leaves (optional)

In a food processor combine cilantro leaves, mint leaves, honey, vinegar, ½ cup of the oil, salt and pepper; process until smooth.
Pour ¼ cup of the mixture over lamb chops in large shallow dish or resealable plastic bags; cover or seal and
marinate in the refrigerator for 1 hour. Reserve remaining marinade mixture in the refrigerator.
Remove lamb chops from marinade; discard marinade.
Heat the remaining 2 tablespoons oil in a nonstick skillet over medium-high heat.
Add lamb chops; cover and cook 13 minutes on each side or until meat thermometer registers 160°F.
Serve with reserved marinade, vegetable salad and garnish with cilantro and mint leaves, if desired. Serves 6.

SKU # 88034400010

TOMATO-SAUERKRAUT PORK

5 pounds pork roast
7 cups Polstar Sauerkraut with Carrot
1 (46 fluid ounce) bottle
tomato-vegetable juice cocktail
1 ½ teaspoons white sugar

Preheat oven to 350° F (175° C). Place the pork roast in the center of a large roasting pan.
In a large bowl combine the sauerkraut and tomato-vegetable juice.
Sweeten to taste with the white sugar. Pour this mixture around the pork roast.
Cover with foil and bake in the preheated oven until the roast has an internal temperature of 160° F (70° C), about 30 minutes per pound.
Remove the foil for the last 15 minutes of cooking. Makes 6 servings

PORK AND SAUERKRAUT STEW

2 onions, thinly sliced
3 cloves crushed garlic
4 potatoes, peeled and cubed
2 tablespoons vegetable oil
2 pounds boneless pork loin, cubed
1 jar Polstar Sauerkraut with Carrot
1 tablespoon browning sauce
salt and pepper to taste

In a large stockpot, heat the oil over medium high heat. Add the pork cubes and brown.
Stir in the onion and garlic; cook until onion is soft. Stir in potatoes, sauerkraut, browning sauce and salt and pepper to taste.
Reduce heat and simmer over low for 1 ½ to 2 hours. Makes 4-6 servings

SKU # 88034400011

SAUERKRAUT AND POTATO SOUP

1 pound beef stew meat, diced
into 1 inch pieces
1 onion, chopped
3 tablespoons vegetable oil
1 ½ cups beer
3/4 cup water
1/4 cup tomato paste
1 tablespoon paprika
¼ teaspoon salt
1/4 teaspoon caraway seed
1/4 teaspoon ground black pepper
3 potatoes, cubed
1 ounce Polstar Choice Grade Sauerkraut
2 tablespoons chopped fresh dill weed
2 tablespoons chopped fresh parsley

In a Dutch oven, cook meat and onion in hot oil until meat is brown.
Stir in beer, water, tomato paste, paprika, salt, caraway seed, and pepper. Cover, and simmer 1 ¼ to 1 ½ hours.
Add potatoes, undrained sauerkraut, and fresh dill to soup. Cover. Cook for about 20 minutes, or until vegetables are tender.
Cook uncovered for 10 minutes more, or until mixture is thickened and most of the liquid is evaporated.
Sprinkle parsley on top before serving. Makes 4 servings

STUFFED CABAGE

1 pound ground beef
1 pound ground pork
1 onion, chopped
1 teaspoon salt
1 teaspoon chopped fresh parsley
1/2 cup cooked brown rice
1 ¼ teaspoons garlic salt
2 (10.75 ounce) cans condensed tomato soup
1 jar Polstar Choice Grade Sauerkraut, drained
1 (29 ounce) can diced tomatoes
1 medium head cabbage
5 slices bacon
2 tablespoons white sugar
3 cups water

Preheat oven to 350° F (175° C). Bring a pot of water to a boil. Mix beef and pork together.
Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and ½ can of tomato soup. Mix well.
Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems.
Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.
Lightly pack a small handful of the meat mixture and place in center of a cabbage leaf.
Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased.
Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls.
Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar.
Mix chopped tomatoes and soup with water and pour over rolls.
Add additional water to reach top of cabbage rolls. Bake at 350° F (175° C) for 1 ½ hours or until cooked through.
Makes 8-10 servings

SKU # 88034400011-1

PORK AND SAUERKRAUT GOULASH
3 lb pork shoulder, cut into1 ½ inch cubes
4 tbsp olive oil
3 large onions, chopped
2 sweet green peppers, seeded and cut into thin strips
1 tbsp hungarian paprika
½ bay leaf
½ cup water or stock
1 cup tomatoes (twenty oz.) or 5 fresh tomatoes, peeled, cored and chopped.
1 jar Polstar Sauerkraut with Caraway Seeds
Salt and freshly ground black pepper to taste
1 cup sour cream
Sauté pork in a heavy skillet in the oil until lightly browned. Add onion, green pepper and paprika. 
Sauté until vegetables are just limp. Add bay leaf, water or stock, tomatoes, and sauerkraut. 
Cover and simmer very slowly for 1 hour, or until meat is tender. Season with salt and pepper. 
Serve very hot with sour cream spooned over goulash.

OLD WORLD SAUERKRAUT DINER

3 strips bacon, in small pieces
2 small potatoes, cubed
2 small apples, cored, cubed
2 lb Polish sausage, in pieces
3 tsp Brown sugar
1 ½ tsp flour 
1 jar Polstar Choice Grade Sauerkraut with Caraway Seeds 
½ cup water
Fry bacon and Polish sausage until crisp; drain. Add flour to drippings and blend well.
Stir in sauerkraut; mix well. Place sauerkraut mixture, bacon and sausage pieces in crock - pot.
Add all other ingredients; stir together thoroughly. Cover and cook on Low 7 to 9 hours. (High: 3 to 4 hours).

SKU # 88034400012

QUICK DINNER -GROUPER & HORSERADISH SAUCE

1 small green pepper, sliced
1 lb Grouper
¼ tsp pepper
4 onions, slices thin
1/3 cup Catalina dressing
2 tbsp Polstar Horseradish
¼ tsp hot sauce
1 tbsp lemon juice

Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap and vent, microwave on high 2 minutes, remove and set aside. 
Wipe pie plate. Quarter fish, arrange in pie plate, sprinkle with pepper; top with bell pepper and onion.
Microwave, uncovered, on high 7-8 minutes until fish flakes easily. Drain & cover. 
Combine salad dressing and next three ingredients in 1-cup glass measure; stir. Microwave on high for 1 minute. 
Serve sauce with fish and garnish with lemon wedges.

APPLE – HORSERADISH SAUCE

1 cup Applesauce
4 tbsp Polstar Horseradish
Stir together and serve with ham, pork, or veal.

LEMON HORSERADISH NEW POTATOES

¼ cup butter
1/2 tsp salt
1/4 tsp pepper
2 tbsp Polstar Horseradish
2 tbsp fresh lemon juice
1 ½ pounds small new potatoes, unpeeled

Preheat oven to 350° F (175° C). Melt butter in a 2-quart casserole dish in the oven.
Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture.
Cover and bake in preheated oven for 1 hour, or until potatoes are tender. Makes 4 servings

SKU # 88034400013

BEEF TENDERLOIN WITH HORSERADISH AND GARLIC

1 medium head garlic
olive oil-flavored cooking spray
1/3 cup Polstar Horseradish Cream
1/4 tsp salt
¼ tsp dried basil
1/4 tsp dried thyme
1/4 tsp black pepper
1 (3 pound) beef tenderloin

Preheat oven to 350°F. Remove white papery skin from garlic head (do not peel or separate the cloves).
Coat with cooking spray; wrap in foil. Bake at 350° for 1 hour; cool 10 minutes.
Separate cloves; squeeze to extract garlic pulp. Discard skins.
Mash garlic pulp, horseradish, salt, basil, thyme, and pepper with a fork until blended.
Preheat oven to 400°F. Trim fat from tenderloin; fold under 3 inches of small end.
Rub garlic mixture over roast.
Place tenderloin on a broiler pan coated with cooking spray.
Insert meat thermometer into thickest portion of tenderloin.
Bake at 400°F for 40 minutes or until thermometer registers 145° (medium-rare) to 160° (medium)
Place tenderloin on a platter.
Cover and let stand 10 minutes before slicing. MAKES 12 SERVINGS

GREEN BEENS WITH A TWIST

2 eggs
2 (14.5 ounce) cans green beans, drained
1 cup mayonnaise
1 tbsp lemon juice
1 tsp Worcestershire sauce
1 tbsp Polstar Horseradish Cream
1 dash black pepper
1 dash garlic powder
1 dash onion powder
1 ½ tsp dried parsley

Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat.
Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl combine eggs, green beans, mayonnaise, lemon juice, Worcestershire sauce, horseradish, pepper,
garlic powder, onion powder and parsley. Serve chilled. Makes 6 servings

SKU # 88034400014

BABY BEET SALAD

½ jar Polstar Red Beets with Pepper Salad 
1 ½ cups walnut halves
1 tsp Polstar Delicious Mustard
¼ cup red-wine vinegar
salt, freshly ground pepper, to taste
¼ cup olive oil
2 tbsp corn oil
4 heads Belgian endive
juice of 1 lemon
2 ripe pears
¼ cup flat-leaf parsley
6 ounces Roquefort cheese, broken into large pieces
Toast walnuts for 10 minutes. Cool, then chop coarsely. Reserve.
Prepare the dressing: whisk together the mustard, vinegar, salt and pepper in a small bowl.
Slowly drizzle in the oils, whisking constantly until thickened. Set aside. Halve the endive lengthwise.
Cut the halves into ½-inch pieces crosswise, on the diagonal. Place in a large bowl and drizzle with the lemon juice.
Peel and quarter the pears; discard the cores. Slice thinly.
Place the slices in the bowl with the endive and toss gently to coat well with the lemon juice.
Add beets and walnuts. Season with salt and pepper. Add the dressing and parsley; toss well.
Gently fold in the Roquefort cheese. Serve immediately. Makes 8 servings

CRANBERRY AND PICKLED BEET RELISH

½-cup red-wine vinegar
1/2 cup water
2/3 cup sugar
3 cups fresh or frozen cranberries (12 oz; not thawed if frozen)
1 jar Polstar Red Beets with Pepper Salad

Bring vinegar, water, and sugar to a boil in a 2-quart heavy saucepan, stirring until sugar is dissolved.
Add cranberries and simmer, uncovered, stirring occasionally, until berries have burst and mixture is thick, about 20 minutes.
Stir in beets and cool. Serve at room temperature or chilled.

SKU # 88034400015

RED BELL PEPPER SAUCE

1 tbsp olive oil
2 Polstar Marinated Red Bell Peppers, chopped
2 shallots, chopped
½ cup white wine
1/2 cup chicken broth
1/2 cup sour cream

Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; sauté until soft.
Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth.
Reheat before serving if necessary.

BRUSCHETTA WITH MARINATED RED BELL PEPPERS

16 ounces Italian bread
2 tbsp olive oil
½ jar Polstar Marinated Red Bell Peppers, chopped
3 cloves garlic, chopped
1 tomato, seeded and chopped
1 cup chopped fresh basil
1 onion, chopped (optional)
3 tsp balsamic vinegar

Preheat your oven’s broiler. Slice bread loaf into 1-inch thick portions.
Brush each slice on one side with olive oil. Broil, oil-side up, until barely golden. Remove from broiler pan and cool.
In a medium bowl, mix together marinated peppers, garlic, tomato, basil, and onion.
Sprinkle mixture evenly on each toast portion. Drizzle with balsamic vinegar. Serve immediately. Makes 12 servings

SKU # 88034400016

SANDWICH SPREAD

4 eggs
1 ½ pounds unsliced bologna
6 Polstar Dill Pickles with Chili Peppers
1/4 cup mayonnaise

Place eggs in a medium saucepan and cover with cold water.
Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes.
Remove from water, cool and peel. In a food processor, place eggs, bologna and sweet pickles.
Blend to a spreadable consistency. Transfer mixture to a medium bowl.
Mix in mayonnaise, increasing the amount as necessary to make the mixture smooth.
Cover and chill in the refrigerator until serving. Makes 3 cups.

EASY MACARONI SALAD

1 (16 ounce) package macaroni
4 hard-cooked eggs, chopped
½ cup Polstar Marinated Red Bell Peppers, sliced, drained
1/2 cup chopped Polstar Dill Pickles with Chili
1/2 cup chopped white onion
1/2 cup chopped green bell pepper
1 (6 ounce) can pitted black olives
6 slices American cheese, cut into ½-inch piece
1 tablespoon cider vinegar
1 cup mayonnaise
salt to taste
ground black pepper to taste

Cook macaroni in a large pot of boiling water until tender. Drain. Blend the vinegar and mayonnaise thoroughly.
Combine noodles, onions, pickles, bell peppers, cheese, olives, and eggs in a large bowl.
Blend in the mayonnaise mixture. Season with salt and pepper to taste. Chill in the refrigerator until ready to serve.
Makes 8-10 servings

SKU # 88034400017

SWEET PORK WITH BEETS

1 cup water
1 cup uncooked long-grain white rice
2 tbsp vegetable oil
1 tbsp minced garlic
1 tbsp minced fresh ginger root
1 ½ pounds pork tenderloin, cut
into thin 1 ½ inch strips
2 tbsp oyster sauce
1 tsp salt
1 jar Polstar Grated Red Beets, juice reserved
1 ½ cups sugar

In a medium saucepan bring the water to a boil. Stir in the rice. Reduce heat, cover, and simmer 20 minutes.
Heat the oil in a separate medium saucepan over medium heat, and stir in the garlic and ginger.
Cook about 1 minute. Mix in the pork, oyster sauce, and salt. Cook 10 minutes, stirring continuously, until pork is evenly browned.
Stir the beets, about 2/3 cup reserved beets juice, and sugar into the pork mixture.
Continue cooking 10 to 15 minutes, until beets are tender. Serve over the cooked rice. Makes 6 servings

GRATED RED BEETS and RED CABBAGE with CRANBERRIES

1 ½ cups Polstar Red Cabbage
1 ½ cups Polstar Grated Red Beets Home Style
1/3 cup canned whole berry cranberry sauce
1 tbsp balsamic vinegar
1 tsp salt
¼ tsp black pepper
1/8 tsp ground allspice
1/8 tsp ground cloves

Spray a 10-inch skillet or Dutch oven with Pam and heat over moderate heat
1 minute. Add cabbage and sauté, stirring occasionally, 5 minutes. Use a
little liquid if necessary. Stir in beets, cranberry sauce, vinegar, salt, pepper, allspice, and cloves.
Cook covered, until tender - 10 minutes. Makes 4 servings.

SKU # 88034400018

DEEP FRIED DILL PICKLES

2 eggs
1 cup buttermilk
1 tbsp Worcestershire sauce
1/2 tbsp hot pepper sauce
3/4 tsp cayenne pepper
1/4 tsp seasoning salt
1/4 tsp garlic powder
1 cup cornmeal
2 ¼ cups all-purpose flour
1 tsp salt
3/4 tsp ground black pepper
1 jar Polstar Dill Pickles Slices
1 cup vegetable oil for deep frying
salt and pepper to taste

In a large bowl, combine 2 eggs, ¼ cup of the flour, buttermilk, Worcestershire sauce, hot sauce,
cayenne pepper, seasoning salt and garlic powder.
In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and ¾ teaspoon black pepper.
Preheat oil in a deep fryer or pot to 365° F (180° C).
Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown.
Drain on paper towels. Salt and pepper to taste. Makes 12 servings

TASTY SUPPER

1 cup small seashell pasta
1 (16 ounce) can whole peeled
tomatoes, chopped
1 pound Italian sausage, cut into
½ inch pieces
1 (15 ounce) can tomato sauce
7 cups beef stock
1 cup chopped onion
1 clove garlic, minced
1 cup sliced carrots
1 tsp dried basil
1 tsp dried oregano
2 cups sliced zucchini
1 cup sliced fresh mushrooms
1 large green bell pepper, diced
1/4 cup chopped fresh parsley
1 ½ cups Polstar Dill Pickles Slices

Cook pasta in a large pot of boiling water until al dente. Drain.
Combine tomatoes, sausages, tomato sauce, stock, onion, garlic, carrots, basil, and oregano in a large pot.
Simmer over medium low heat for 30 minutes.
Add zucchini, mushrooms, green pepper, parsley, pickles and cooked pasta; simmer for 1 hour, adding water as necessary.
Makes 10 servings

SKU # 880344000019

CUCUMBER, SMOKED TROUT AND PICKLED BEET SALAD

1 jar Polstar Sliced Baby Red Beets
1/4 cup sour cream
freshly ground black pepper
1 smoked trout fillet, skin and bones discarded and fish broken into ½-inch pieces (about ½ cup)
1/4 cup fresh small dill sprigs
1 cucumber, quartered lengthwise and cut crosswise into ¼-inch- thick slices (about 2 cups)
1 small onion, sliced thin (about ½ cup)
In a sieve set over a bowl drain beets, reserving ¼-cup juice, and halve beet slices.
In a bowl whisk together reserved beet juice and sour cream and season with pepper and salt.
Stir in half of trout, half of dill, beets, cucumber, and onion and season with pepper and salt.
Top salad with remaining trout and dill. Chill salad, covered, until cold, about 30 minutes. Makes 4-6 servings.

DILL TOMATO AND BEET SALAD

¼ cup sunflower oil
2 tbsp walnut oil
2 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1/4 cup minced fresh dill weed
salt and pepper to taste
2 tomatoes, diced
1 stalk celery, chopped
1 green onion, chopped
1 jar Polstar Sliced Baby Red Beets,
drained and chopped

In a bowl, whisk together the sunflower oil, walnut oil, olive oil, red wine vinegar, lemon juice, and dill.
Season with salt and pepper. In a separate bowl, toss together the tomatoes, celery, green onion, and beets.
Toss with the dressing mixture just before serving. Makes 4 servings.

SKU # 88034400021

SAUERKRAUT FILLING FOR PIEROGIES

2 tablespoons vegetable oil
1 cup chopped onion
1 cup chopped mushrooms
14 ounces Polstar Sauerkraut with Champignons - drained, rinsed and minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons sour cream

In a large skillet, heat oil over a medium flame. Add onions and mushrooms, and cook until tender but not brown.
Stir in sauerkraut, ¼ tsp salt, and ¼ tsp black pepper. Cook for 6 to 10 minutes.
Remove from heat, and stir in 2 tablespoons sour cream. Use as a filling for Pierogi. Makes 3 cups

PIEROGI

8 cups all-purpose flour
4 eggs
1 (8 ounce) container sour cream
1/2 teaspoon salt
warm water
1 recipe Sauerkraut Filling

In a large bowl, beat together eggs, sour cream, and salt. Stir in flour and warm water.
Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth.
Roll out to a 1/8 to ¼ inch thickness. Cut out 3 ½ inch circles with either the top of a glass or a biscuit cutter.
Cover with waxed paper to prevent drying out if not filling immediately.
Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork.
Repeat until ingredients are used. Bring a large pot of water to a boil. Immerse pierogi.
Cook until the dumplings float to the surface. Makes 8-10 servings

POLISH BIGOS

4 jars Polstar Sauerkraut with Champignons
½ lb beef cubes
½ lb smoked butt
½ lb spareribs
¼ lb bacon
1 can tomatoes (large)
2 cups water
2 lb cabbage head
½ lb loin pork chops
½ lb smoked kielbasa
½ cup onions (chopped)
1 oz mushrooms (dried)
2 tbsp flour

Brown the beef, pork and spareribs in a large heavy pot.
Put the browned meats and the smoked butt with 1 cup of water into a separate, covered pan and simmer until tender,
the pork chops about ½ hour, the butt about 1 hour, beef 1 ½ to 2 hours and spareribs 2 hours.
Pour off all the fat from the first pot and put in the sauerkraut and one cup of water. Chop the cabbage fine and add to sauerkraut.
Cover and cook until cabbage is tender, about 30 minutes.
Remove lid and keep pot on a very low simmer. In a third pan, fry bacon until crisp, and then crumble into sauerkraut mixture.
Remove most of the bacon fat and fry onions and flour until they just brown. Mix into sauerkraut mixture.
Remove the meats from the second pan as they become tender. Cut away fat and bone and cut into small pieces.
Add to sauerkraut mixture. Skim the fat off the meat juices and add to sauerkraut mixture.
Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the tomatoes.
Salt, pepper to taste. Bring to a boil, simmer 5 minutes and serve hot.

SKU # 88034400022

ORIGINAL POTATO SALAD

4 cups diced potatoes
1 cup chopped celery
3 green onions, sliced
3 tbsp vinegar
3 tbsp vegetable oil
1/4 tsp salt
¼ tsp pepper
1/2 tsp dried dill weed
3/4 cup sour cream
3 Polstar Spears Kartuzy Style Polish Pickles, chopped
1 tomato, cut into wedges

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.
Drain and cool. In a large bowl combine potatoes, celery and green onions.
In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently.
Refrigerate for several hours, or overnight. Stir in sour cream, and pickles just before serving.
Garnish with tomato wedges. Makes 4-6 servings.

PICKLES AND GREEN PEAS SALAD

2/3 cup mayonnaise
salt and pepper to taste
1/3 cup diced red bell pepper
1 cup diced celery
3 large Polstar Spears Kartuzy Style Polish Pickles, chopped
1 (16 ounce) package frozen green peas, thawed
3/4 cup cubed Cheddar cheese
6 leaves lettuce

In a large bowl mix together mayonnaise, salt, pepper, red (or green) pepper, celery and pickles until combined.
Stir in peas and cheese. Chill until ready to serve. Serve over lettuce leaves. Makes 6 servings

SKU # 88034400023

CHOCOLATE CUSTARD

4 tbsp cornstarch
3 cups whole milk
2 oz unsweetened chocolate
2/3 cup sugar
3 large eggs
1 ½ tsp vanilla
half-and –half or freshly whipped cream
¼ cup Polstar Sour Cherry Syrup

Dissolve cornstarch in ¼ cup milk. Melt chocolate over hot water or microwave.
Heat remaining milk in a double boiler and add sugar. Beat eggs and add cornstarch mixture.
Stir egg mixture into hot milk and add chocolate. Mix thoroughly using hand mixer on low setting.
Cook 10 to 15 minutes, stirring constantly until thick. Add vanilla; pour into bowl or individual cups to cool.
Sprinkle with syrup. Serve with half-and-half or freshly whipped cream. Makes 4 to 6 servings.

CHERRIES AND COKE SALAD

14 ½ oz. can black cherries, pitted
12 oz. Coke
2 (3-oz) pkgs. cherry or black cherry Jell-O
8-oz. package cream cheese, softened
1 cup walnuts, roughly chopped
2 tbsp. pine nuts, toasted
8-oz. can crushed pineapple, drained well (optional)
5 tbsp Polstar Sour Cherry Syrup

Drain cherries, reserving juice. Pour cherry juice and Coke into medium saucepan and bring to a boil.
As soon as the liquid boils, remove from heat and stir in Jell-O powder.
Add cream cheese and syrup and stir until mixture looks like cottage cheese. Fold in cherries, nuts and pineapple.
Spray 1-quart gelatin mold with cooking spray. Pour mixture into mold and refrigerate until set, at least 2 to 3 hours or overnight.
Unmold on platter. Serve at a summer buffet with cold ham or a picnic with ham sandwiches. Makes 10 side servings.

SKU # 88034400025

CHEESECAKE WITH RASPBERRY TOPPING

1 cup graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter or margarine, melted
5 pkg. (8 oz.each) cream cheese, softened
1 cup sugar
3 tbsp. flour
1 tbsp. vanilla
1 cup sour cream
4 eggs

GARNISH:

2 cups Cool Whip RaspberryWhipped Topping
20 whole raspberries
¼ cup Polstar Raspberry Syrup

Mix crumbs, 3 Tbsp. Sugar and butter, press onto bottom of 9-inch spring form pan.
Bake at 325° F for 10 minutes if using silver spring form pan.
(Bake at 300°F for 10 minutes if using dark nonstick spring form pan).
Then mix cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.
Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set if using silver spring form pan.
(Bake at 300°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set if using dark nonstick spring form pan).
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight. Mix raspberries with raspberry syrup. Before serving dollop 2 Tbsp.
Strawberry Cool Whip on each slice, place raspberries in syrup on top of dollop. Makes 16 servings.

DESSERT DIP

Serve with a variety of fresh cut-up fruit

1 pkg.(8oz) cream cheese, softened
1 jar (7oz) marshmallow cream
4 tbsp Polstar Raspberry Syrup

Mix cream cheese, syrup and marshmallow cream until well blended. Refrigerate.
Serve with fresh fruit or cookies. Makes 1-3/4 cups

SKU # 88034400024

RASPBERRY-LEMON SQUARES

1-1/2 cups grahams, finely crushed (about 21 squares)
½ cup sugar, divided
6 tbsp. butter or margarine, softened
2 pkg. (8 oz. each) cream cheese, softened
3 cups cold milk, divided
2 pkg. (4 servings size each) lemon flavor instant pudding & pie filling
1 tub (8oz) whipped topping, thawed
24 raspberries
¼ cup Polstar Raspberry Lemon Syrup

Mix graham crumbs, ¼ cup of the sugar and butter until well blended.
Press firmly onto bottom of 13´9 inch baking pan to form crust. Set aside.
Then beat cream cheese, remaining ¼ cup sugar and ¼ cup of the milk in medium bowl with wire whisk until well blended.
Spread over crust.
Pour remaining 2-3/4 cups milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended.
Pour over cream cheese layer in pan. Let stand 5 minutes or until thickened. Cover with whipped topping.
Refrigerate 4 hours or overnight. Cut into 24 servings.
Before serving place raspberry on each square and sprinkle with raspberry-lemon syrup.
Store leftover dessert in refrigerator. Makes 24 servings, 1 square each.

RASPBERRIES WITH YOGURT & MINT

1 cup plain yogurt
2 tbsp honey
2 tbsp fresh mint, chopped
1 tsp vanilla extract
2 pts. raspberries
5 tbsp Polstar Raspberry Lemon Syrup

For the dressing, mix together the yogurt, honey, mint, vanilla, syrup and chill.
Serve 1 cup of fresh raspberries for every person topped with dressing. Serves 4.

SKU # 88034400026

RICE PUDDING

1 qt. whole milk
¼ cup white rice (do not use instant rice)
3 tbsp sugar
¼ tsp nutmeg
¼ tsp salt
½ cup raisins
½ cup Polstar Raspberry Briar Rose Syrup
Put all ingredients into buttered 2-quart baking dish and stir to blend.
Bake, uncovered, approximately 3 hours in 300°F oven, stirring every 15 minutes during the first 2 ½ hours.
During the last half-hour of baking, I do not stir in the “skin” that forms on top, but let it brown.
Sprinkle with raspberry-briar rose syrup before serving. Makes 6 servings.

BERRY SORBET

¾ cup unsweetened orange or apple juice
1 tbsp sugar
3 cups blueberries, raspberries or strawberries
1 tsp fresh lime juice
¼ cup Polstar Raspberry Briar Rose Syrup
Combine fruit juice, syrup and sugar in saucepan. Bring to boil and boil for 1 minute.
Remove from heat and cool. Put berries of choice in blender, add ¼ cup of cooled juice mixture and process until smooth.
Combine pureed berries, remaining juice mixture, and lime juice; stir well.
Pour mixture into freezer can of a hand-turned or electric freezer. Freezing according to machine’s directions. Serves 4.

SKU # 88034400027

BREAD PUDDING

8 slices stale white bread
1 qt. milk
3 large eggs, well beaten
1 tsp salt
2 tsp vanilla
1/3 cup sugar
sprinkle of nutmeg or cinnamon
¼ stick butter
half-and-half or freshly whipped cream
¼ cup Polstar Raspberry Linden Buds Syrup

Soak bread in milk, then mush up. Add eggs and then all other pudding ingredients except for butter.
Mix well and pour into 8-by-11 ½-inch buttered baking pan. Dot with pieces of butter.
Bake, uncovered, in 350°F oven for 1 hour and 15 minutes.
Serve warm or cold with half-and-half or freshly whipped cream and sprinkle with syrup. Makes 8 servings.

BANANA-RASPBERRY-LINDEN BUDS PUDDING

2 cups very ripe mashed bananas
4 oz fresh soft tofu, well drained
2 tsp vanilla extract
½ tsp ground extract
¼ cup Polstar Raspberry Linden Buds Syrup to taste
1 cup sliced bananas, for garnish
In blender, puree bananas, tofu, vanilla, nutmeg and syrup until very smooth.

Spoon into 4 dessert glasses and chill 1 hour. Top with sliced bananas before serving. Makes 4 servings.

SKU # 88034400028

Kvass has been enjoyed for nearly Millennium.
The first reference to Kvass can be found in Russian Literature dating back almost 900 years.
Today the demand for the soft drink Kvass is still growing because of its unique ability to quench the thirst and healthy benefits.
We have recommended this product to people as it helps them to maintain their health, energy and vitality for a long time.
Kvass tastes very good on ice but you can also try one of the fallowing recipes.

CHICKEN AND KVASS

1/3 cup seasoned dry bread crumbs
1 tsp paprika
1/2 tsp salt
1/4 tsp ground black pepper
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 tbsp butter
1 cup Polstar Kvass
3 ounces thinly sliced fully cooked ham
1 cup sliced fresh mushrooms
1/2 cup cooking sherry
1 tbsp balsamic vinegar
1/2 cup sour cream

Combine the bread crumbs, paprika, salt, and pepper in a plastic bag.
Place chicken breasts in the bag, and shake to coat.
Melt butter in a large skillet over medium heat. Add chicken breasts, and cook for 4 minutes on each side, or until brown.
Remove chicken to a plate, and keep warm.
Pour the kvass into the skillet, and stir to remove any browned chicken bits from the pan.
Add ham, mushrooms, sherry, and balsamic vinegar.
Reduce heat to medium-low, and simmer, uncovered, until the liquid has reduced by 1/2.
Stir sour cream into the skillet, and return chicken breasts to the pan.
Cover, and simmer for 5 more minutes, or until chicken is no longer pink, or the internal temperature is 170° F (75° C).
Remove chicken to serving plates, and spoon sauce over. Makes 6 servings

CHOCOLATE CAKE
1 cup butter
1/4 cup unsweetened cocoa powder
1 cup Polstar Kvass
2 cups all-purpose flour
2 cups white sugar
1 tsp baking soda
1/2 cup buttermilk
2 eggs
1 tsp vanilla extract
1 1/2 cups miniature marshmallows

Heat to boiling: butter, cocoa and kvass drink.
Remove from heat and add flour, sugar, baking soda and mix gently. Stir in buttermilk, eggs, vanilla and marshmallows.
Pour into greased 13 x 9-inch pan. Bake at 350° F (175° C) for 30 to 35 minutes. Cake can be frosted while warm.
Makes 10 to 12 servings

SKU # 88034400039

POLISH ZUREK

1 pound smoked kielbasa, cut in 1-inch pieces
1 jar Polstar White Borsch Concentrate
3 qts water or chicken broth
salt, garlic powder and pepper to taste
pinch of marjoram
1 tsp Polstar Horseradish Cream

In a large pot bring water or broth to boil.
Stir in borsch concentrate and then add sausage, marjoram, and garlic powder. Boil 15 minutes.
Serve with boiled potatoes and horseradish.

WHITE BORSCH

3 bay leaves
3 onions
salt, pepper and garlic powder to taste
4 tbsp sour cream
1 jar Polstar White Borsch Concentrate
4 eggs, hard-boiled and halved
3 qts. water or chicken broth

In a large pot bring water or chicken broth to boil. Add bay leaves and onions and cook about 20 minutes.
Remove onions and bay leaves. Stir in white borsch concentrate and boil about 3 minutes.
Combine sour cream with ½ cup of borsch, and gradually stir into soup.
Season to taste with salt, pepper and garlic powder. Serve with hard-boiled eggs.

SKU # 88034400040

FRESH ASPARAGUS WITH RED BEETS VINAIGRETTE

2/3 cup Polstar Sliced Red Beets in Brine
3 tbsp. olive oil
1/4 cup raspberry vinegar
2 tbsp. mineral water
1 tbsp. chopped fresh dill, sea salt and black pepper, to taste
1 Ib slim green asparagus, trimmed
lettuce for garnish

Put beets into blender and puree until smooth. Mix oil, vinegar and mineral water.
Add slowly to the beets, along with the dill, salt and pepper. Steam the asparagus for approximately 2 minutes.
Divide asparagus among four plates garnished with lettuce. Sprinkle each with about 1/4 cup of the red beet vinaigrette. Serves 4.

EXCLUSIVE SALAD WITH GOAT CHEESE

Vinaigrette
1 shallot, minced
1/3 cup sherry wine vinegar
1/2 cup canola oil
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
½ jar Polstar Sliced Red Beets in Brine
30 small Belgian endive leaves
1 pear, peeled, cored, and thinly sliced
1 cup soft goat cheese, crumbled
3/4 cup walnuts, toasted and coarsely chopped
Salt and freshly ground black pepper

To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola and olive oils.
Season to taste with salt and pepper.
Toss beets with 2 tablespoons of the vinaigrette and season to taste with salt and pepper.
To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with
the remaining vinaigrette and season to taste with salt and pepper.
Arrange the salad in the center of a large platter and top with the beets. Top with freshly ground black pepper. Makes 8 servings

SKU # 88034400041

SPINACH-CAULIFLOWER TOSS

1 jar Polstar Pickled Onion
1-2 small bunches of fresh spinach
1 small head of cauliflower
1 small avocado, sliced
¼ cup slivered almonds
Drain the liquid from the onions and save.

Line a salad bowl with leaves of spinach and break the remaining leaves into bite-sized pieces.
Cut the cauliflower into small florets and ½ “ pieces. Add the onions to the bowl and toss lightly.
Top with the avocado slices and pour the marinade over the salad. Sprinkle the slivered almonds over the top and serve.
Serves 3-4.

EUROPEAN SALAD

1 jar Polstar Root Celery Classic, drained
1 jar Polstar Pickled Onion, drained
1 can chopped pineapple, drained
1 can corn, drained
1 cup chopped deli ham
4 hard boiled eggs, coarsely chopped
mayonnaise
salt and pepper

Gently mix al ingredients and enough mayonnaise to moisten. Season with salt and pepper to taste.
Makes 8 servings

SKU # 88034400042

GERMAN STYLE DINNER

1 ½ pounds flank steak
Polstar Sarepska Mustard, to taste
1/2 pound thick sliced bacon
2 large onions, sliced
½ jar Polstar Cucumber in Brine, sliced
2 tablespoons butter
2 ½ cups water
1 cube beef bouillon

Cut the flank steak into thin filets; about ¼ inch thick and 3 inches wide.
Generously spread one side of each filet with mustard to taste.
Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
Heat a skillet over medium heat and melt butter. Place the rolls in the butter and sauté until browned.
Pour in 2 ½ cups of water and add the bouillon cube; stirring to dissolve the bouillon cube.
Simmer the rolls for about an hour. Makes 6 servings.

SALMON SALAD

1 (16 ounce) package elbow macaroni
2 ripe tomatoes, diced
4 green onions, chopped
2 Polstar Cucumber in Brine, diced
1 (14.75 ounce) can salmon, drained
1/2 cup mayonnaise
salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
When pasta has come to room temperature, combine it with tomatoes, green onions, cucumbers, salmon, mayonnaise,
salt and pepper in a large bowl and mix well. Chill before serving. Makes 8 servings.

SKU # 88034400043

HEALTY SALAD

1 jar Polstar Pickled Garlic
1 small head of red or leaf lettuce
2 medium carrots sliced
2 tsp green onion tops chopped
2 tsp sunflower seeds
¼ cup Spanish peanuts
4 oz alfalfa or bean sprouts
¼ cup shredded jack cheese
1 small avocado, sliced
2 hard boiled eggs, sliced
1 cup shredded iceburg lettuce

In a salad bowl, line the bowl with leaves of red or leaf lettuce.
Add the shredded iceburg lettuce, carrots, green onions, shredded jack cheese, sunflower seeds, and Spanish peanuts.
Add the garlic and toss lightly. Top with the alfalfa or bean sprouts.
Around the top of the salad, position the egg slices and the avocado slices. Serves 3-4.

ANTIPASTO SALAD

1 jar Polstar Pickled Garlic
½ lb dry salami, sliced
½ lb peppercini peppers
½ lb green olives with pimentos
2oz anchovies
10 lettuce leaves

Drain and save liquid from pickled garlic.
On a salad plate, arrange the lettuce leaves and place slices of salami, peppers, green olives and garlic.
Top with the anchovies. Spoon the reserved liquid over the salad. Serve chilled. Serves 4.

SKU # 88034400044

QUICK SALAD

5 hard boiled eggs, coarsely chopped
1 can corn, drained
1 jar Polstar Pickled Garlic with Red Pepper, drained
1 red pepper, diced
3 tbsp fresh lemon juice
1 cup chopped deli ham
salt, pepper, sugar

Put all ingredients into salad bowl. Add enough mayonnaise to moisten.
Season with salt, pepper and herbs to taste. Makes 4 servings

MEDITERRANEAN TILAPIA

4 (6 to 8 oz) tilapia fillets
¼ tsp. salt
¼ tsp. pepper
2 tbsp. olive oil, divided
½ medium onion, chopped
2 cloves garlic, minced
1 jar Polstar Pickled Garlic with red Pepper, drained
½ cup dry white wine
2 tbsp. green olives, chopped
1 tbsp. drained capers
1 large tomato, chopped
2 tbsp. chopped fresh parsley
Sprinkle fish evenly with salt and pepper.

Cook fish in 1 tablespoon hot oil in a large nonstick skillet 3 to 4 minutes on each side or until fish flakes easily when tested with a fork.
Gently transfer fish to a serving dish; keep warm.
Sauté onions in remaining 1 tablespoon hot oil in skillet over medium-high heat 5 minutes.
Add garlic and sauté 1 minute. Add wine, olives and capers.
Bring to a boil. Boil 1 minute. Stir in tomatoes, pickled garlic and parsley. Remove from heat.
Serve sauce over fish. Serves 4 to 6.

SKU # 6181380045

BORSCH

6 cups water
3/4 tbsp salt
1/2 cup finely chopped carrots
1/4 cup chopped green bell
pepper, divided
1/2 stalk celery, chopped
10 tbsp Polstar Red Borsch Concentrate
1/2 cup canned peeled and diced tomatoes
3 potatoes, quartered
1/3 cup butter
1/2 cup chopped onion
1 1/2 cups canned tomatoes
3 cups finely shredded cabbage, divided
1/4 cup heavy cream
3/4 cup diced potatoes
1 tbsp dried dill weed
1/4 tsp ground black pepper to taste
salt and freshly ground black pepper to taste

Place water, salt, carrots, 1/2 of the bell pepper, celery, tomatoes, and quartered potatoes in a large stock pot over high heat.
Bring to a boil. Melt 1/3-cup butter in a separate skillet over medium heat.
Sauté onions in butter until tender, approximately 5 minutes.
Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside.
Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream.
Mash together until smooth. Return the 1/2-cup of reserved onion-tomato sauce to the stockpot.
Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes.
Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes.
Reduce heat and simmer a few minutes more. Add 10 tablespoons (or more if desired) red borsch concentrate.
Stir in remaining bell pepper, season with black pepper, and serve. Makes 8 servings.

EASY BORSCH

1 1/2 pounds new potatoes
2 pounds country style pork ribs, chopped
1/2 cup chopped onion
6 cups water, divided
1 jar Polstar Sliced Baby Red Beets , drained and chopped
10 tbsp Polstar Red Borsch Concentrate
2 cups sour cream
2 tablespoons red wine vinegar
salt and pepper to taste

Bring a large pot of water to a boil. Add potatoes, and cook until tender, about 15 minutes. In another pot, simmer ribs and onions in 4 cups of water for 2 hours, or until ribs are tender. Remove ribs, and set aside. Skim fat from simmering liquid and add 8 tablespoons red borsch concentrate (or more if desired). Add chopped pork and beets, and bring to a simmer. In a bowl, whisk sour cream together with 2 cups of water and the vinegar. Slowly stir into soup. Season to taste with salt and pepper. Serve over boiled potatoes. Makes 6 servings

SKU # 88034400045

SWORDFISH WITH ROASTED GARLIC SAUCE

2 medium garlic bulbs
1 jar Polstar Garlic with Herbs, drained
1 cup chicken broth
1 tbsp chopped fresh tarragon, divided
4 (8oz) swordfish steaks
½ tsp salt
½ tsp pepper
2 to 3 tbsp. fresh lemon juice
lemon wedges (optional)

Cut off pointed end of garlic bulbs; place garlic on a piece of aluminum foil.
Bake at 425°F for 30 minutes. Cool 5 minutes and squeeze pulp from garlic; mince. Set aside.
Bring chicken broth and 2 teaspoons tarragon to a boil in a large, heavy skillet.
Sprinkle fish evenly with salt and pepper. Add fish to broth mixture.
Cover, reduce heat to medium, and cook 7 minutes, or until fish flakes easily when tested with a fork.
Transfer fish to a serving dish; discard broth after reserving ½ cup. Melt butter in skillet over medium heat.
Whisk in garlic, remaining 1 teaspoon tarragon, reserved broth, and lemon juice. Bring to a boil; boil 1 minute.
Spoon sauce over fish. Garnish with lemon wedges, fresh tarragon and pickled garlic. Serves 4.

SPICY PORK CHOPS RANCHER’S STYLE

2 cups chopped Spanish onions ( 2 large)
2 tbsp extra-virgin olive oil
1 can (28oz) whole peeled tomatoes with juice
2-3 large green chili peppers, parched, peeled and chopped
2 cloves garlic, minced
1 jar Polstar Pickled Garlic with Herbs
1 tsp ground cumin
6 well trimmed 2-inch-thick loin pork chops

In large, deep frying pan, sauté onion in oil until clear, about 5 minutes.
Add tomatoes, chili peppers, garlic and cumin and cook for 11 to 15 minutes, or until flavors combine.
Add ¼ jar of garlic and ½ of marinade. Place pork chops cross sauce, spooning about half over chops.
Cover and cook over medium-low heat for 40 to 60 minutes, spooning sauce over every 5 minutes or so until done.
Garnish with remaining pickled garlic. Makes 6 servings.

SKU # 88034400049

BERRY WHIP

12.3oz. package silken lite, firm tofu
1 tsp fresh lemon juice
1 cup frozen strawberries, thawed and drained
½ cup Polstar Strawberry Jam
1 tsp. pure vanilla extract
1/8 –1/4 cup pure maple syrup

Place all ingredients in food processor or blender. Process until smooth. Spoon into dessert glasses. Refrigerate, covered, 1 to 6 hours. Makes 4 servings.

JAM DROPS

1/2 cup custard powder
1/2 cup self-rising flour
2 tbsp butter, chilled
2 eggs, beaten
1/2 cup milk
1/2 tbsp vanilla extract
1/4 cup Polstar Strawberry Jam

Preheat oven to 375° F (190° C). Lightly grease a cookie sheet. In a large bowl, stir together custard powder and flour.
Cut in butter. Make a well in the center and pour in the eggs, milk and vanilla extract; mix just until blended.
Drop dough by spoonfuls onto the cookie sheet to form 12 rounds.
Make well in the center with the back of a small spoon, and fill with strawberry jam.
Bake in preheated oven for 15 minutes, or until golden brown. Move to a wire rack to cool.

SKU # 88034400051

CHERRY-GLAZED TURKEY TENDERLOINS

1 cup Polstar Sour Cherry Jam
½ cup light soy sauce
¼ cup olive oil
2 cloves garlic, minced
2 tbsp. grated fresh gingerroot
1 ½ tsp. chopped fresh rosemary (optional)
6 (3/4 lb) turkey tenderloins

Whisk together jam, soy sauce, oil, garlic and gingerroot and chopped rosemary, if desired. Reserve ½ cup of the marinade. Place turkey in a heavy-duty resealable plastic bag; pour remaining marinade over turkey. Seal and refrigerate 8 hours, turning occasionally. Remove turkey from marinade, discarding marinade. Arrange turkey on a rack in a broiler pan coated with cooking spray. Bake at 425° F for 25 to 35 minutes or until a meat thermometer registers 170°F, basting often with reserved marinade. Let stand 5 minutes before slicing. Cut into ½-inch thick slices for main dish servings or ¼-inch thick slices for appetizer servings. Garnish with fresh rosemary springs, if desired. Serves 6.

CHERRY JAM MUFFINS

2 cups all-purpose flour
1/2 cup white sugar
3 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
2 tbsp Polstar Sour Cherry Jam
1/4 cup chopped walnuts (optional)

Heat oven to 400° F (205° C). Grease bottoms only of 12 muffin cups or line with baking cups.
In a medium bowl, combine flour, sugar, baking powder and salt; mix well.
In a small bowl, combine milk, oil and egg; blend well.
Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter.
If desired, sprinkle with finely chopped nuts. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

SKU # 88034400052

BEEF- GARLIC SANDWICHES

2 tbsp Polstar Garlic Sauce
slices pumpernickel or rye bread
thinly sliced cooked roast-beef
½ cup Polstar Pickled Baby Beets, sliced
2 lettuce leaves
1 tbsp mayonnaise or salad dressing

Spread garlic sauce on 2 slices of the bread. Top with beef, beets and lettuce. Spread mayonnaise on remaining 2 slices of bread; place over lettuce. Makes 2 Sandwiches.

FLANK STEAK WITH GARLIC SAUCE 

1 (1 pound) beef flank steak
3 tbsp lemon juice
2 tbsp Polstar Delicious Mustard
2 tbsp Worcestershire sauce
2 garlic cloves, minced
1/8 tsp hot pepper sauce

GARLIC SAUCE:
1 jar Polstar Garlic Sauce
2 green onions, finely chopped

Using a sharp knife, score the surface of the steak with shallow diagonal cuts at 1-inch intervals, making diamond shapes. Repeat on other side. In a large resealable plastic bag, combine the next five ingredients. Add steak. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Combine the sauce ingredients in a small bowl; cover and refrigerate. Drain and discard marinade. Grill steak, covered, over medium-hot heat for 7-9 minutes on each side or until meat reaches desired doneness (for rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Thinly slice steak across the grain; serve with sauce. MAKES 4 SERVINGS

SKU # 88034400053

ONION-TOPPED WALLEY

1 ¼ lb walley fillets, skinned and center pink vein removed
salt to taste
freshly ground black pepper to taste
2 tbsp Polstar Sarepska Mustard
2 tsp honey
1 large onion, thinly sliced (about 1 1/2cups)
½ jar Polstar Pickled Onion

paprika

Rinse and pat dry the fillets, and sprinkle them with salt and pepper. Place them in a non-stick or lightly oiled baking dish, tucking under the thin ends. Blend mustard and honey and smear on fillets. Spread onion over fish. Bake in preheated 425°F oven for 15 minutes or until fish flakes at thickest part. Serve with pickled onions. Makes 4 servings.

CATFISH WITH MUSTARD

4 thin catfish fillets (about 1 ½ lb total)
salt and pepper to taste
2-3 tbsp Polstar Sarepska Mustard
2 tbsp chives, chopped
1/3 cup pecan halves, toasted then chopped
4 lemon wedges
½ jar Polstar Mixed Vegetable Salad

Place rack 6” from broiler. Spray a baking dish with non-stick spray. Place fillets in pan. Season with salt and pepper. Spread mustard on top of fillets. Broil for 5 minutes or until done. The mustard will darken, do not allow it to burn. Place each fillet on a plate with lemon wedge. Garnish fish with chives and pecans. Serves with mixed vegetable salad. Makes 4 servings.

SKU # 88034400054

MUSHROOM CHICKEN BREASTS

4 skinless chicken breasts
½ jar Polstar Whole Marinated Mushrooms
¼ cup dry white cooking wine
1-2 tbsp cornstarch
seasoning to taste

Preheat oven to 350° F. Drain the liquid from the mushrooms and save.
Make a roux of cornstarch and a little water.
In a saucepan, place 1/3 cup of the liquid saved from the mushroom, ¾ cup of water and heat to almost boiling.
Add the cornstarch roux and the wine and continue heating until the sauce thickens. Season to taste.
Place chicken breasts in an ovenproof pan, add the vegetables and cover with the sauce.
Bake in 350° F oven until the chicken is tender. Serves 4.

DILLED SALMON

4 medium salmon steaks
½ jar Polstar Whole Marinated Mushrooms
1 tsp melted margarine
1 tsp dried parsley

Drain the mushrooms and reserve the marinade.
Place the salmon steaks in a shallow baking dish, and pour the marinade over the salmon steaks.
Allow sitting in the marinade for at least two hours.
Remove the steaks from the marinade and brush with the melted margarine and dust with dried parsley.
The salmon steaks can then be baked, grilled or pan-fried until opaque, and flaky.
Place the salmon steaks on a platter and garnish with the mushrooms. Serves 4.

SKU # 88034400056

PLUM BUTTER COOKIES

8 ounces butter
1 cup packed brown sugar
1 egg
1 tsp baking soda
1/4 cup water
3 cups all-purpose flour
1 pinch salt
1 tsp baking powder
1 cup Polstar Plum Butter

Preheat oven to 375° F( 190° C). In a large bowl, cream together the butter and brown sugar.
Beat in the egg and water. Sift together the flour, baking powder, and salt;
stir into the butter mixture until well blended. On a lightly floured surface, roll out the dough to 1/4 inch thickness.
Cut with a 2 inch round cookie cutter.
Put half of the cookies onto a cookie sheet and spread 1/2 of a teaspoon of plum jam in the center of each one.
With a thimble, or small cookie cutter , cut the center out of the remaining cookies.
Place these on top of the jam topped cookies to make sandwiches. Press together.
Bake cookies for 10 minutes then remove to a rack to cool

POLISH COOKIES

1/2 cup butter, softened
3 ounces cream cheese, softened
1 1/4 cups all-purpose flour
1/4 cup Polstar Plum Butter
1/4 cup sifted confectioners' sugar

Beat butter or margarine and cream cheese in mixer bowl until light and fluffy.
Add flour gradually, beating well after each addition.
Roll dough to 1/8 inch thickness on lightly floured surface. Cut into 2-inch circles.
Spoon 1/4 teaspoon plum butter into center of each circle. Fold opposite edges together, slightly overlapping edges.
Place 2 inches apart on greased cookie sheet. Bake at 375° F (190° C) for 15 minutes.
Remove to wire rack to cool. Sprinkle with confectioners' sugar.

SKU # 88034400057

PENNE WITH CHICKEN AND ASPARAGUS

1 lb. penne pasta
six 4 oz. chicken breasts (cut into strips)
1 cup flour
¼ cup olive oil
½ tsp minced garlic
7.5 oz jar of whole Italian style roasted peppers (julienne)
1 bunch of asparagus (blanched)
1 tbsp. basil (chopped)
salt and pepper
grated Parmesan cheese
1 jar Polstar Greek Salad Mixed Vegetables

Cook pasta as directed. Coat chicken strips in flour.
In a hot skillet sauté chicken in olive oil for 3 minutes.
Add garlic, roasted red peppers, asparagus and basil. Add salt and pepper to taste. Cook for another 3-5 minutes.
Toss with the cooked pasta and top with Parmesan cheese. Serve with Greek salad. Serves 4 to 5.

VEGETABLE STEW

3 chicken breasts, without skin
2 cups water or broth
1 yellow onion, cut into strips
1 green pepper, coarsely chopped
2 cans (15 oz) stewed tomatoes
2 to 3 medium carrots, sliced into “coins”
2 potatoes, raw, diced
4 cups rice, cooked
½ tsp rosemary
1 tsp Italian seasoning
4 cloves garlic, crushed
½ jar Polstar Greek Salad Mixed Vegetables

In large kettle, simmer chicken in 2 cups of water or broth. Add onion.
Remove cooked chicken, set aside. Add vegetables and spices to onion and broth. Simmer.
Chunk chicken, debone and add to stew. Simmer 30 minutes.
Add rice and Greek salad mix and simmer 10 more minutes. Serves 8.

SKU # 88034400058

CELERY SALAD

1 jar Polstar Root Celery Classic, drained
2 apples, peeled, cored, cut into matchsticks
1 red onion, thinly sliced
6 Polstar Traditional Dill Pickles, chopped
5 hard boiled eggs, coarsely chopped
1 can corn, drained
½ cup chopped fresh parsley
1 cup mayonnaise
2 tsp Polstar Delicious Mustard
freshly ground pepper
1 red pepper, diced
freshly ground pepper
1 tsp chili powder

Combine mayonnaise, mustard, pepper, chili powder.
In salad bowl combine remaining ingredients (except parsley) and toss with mayonnaise mixture.
Sprinkle with parsley. Mix thoroughly but gently and refrigerate for about 2 hours before serving.
Makes 8 servings.

EXCELLENT SALAD

1 cup fresh ham, chopped
5 tbsp green onions, chopped
1 jar Polstar Celery Root Classic, drained
1 cup mayonnaise 
5 hard boiled eggs, coarsely chopped
2 apples, peeled, cored, cuts into matchsticks
1 can dark red kidney beans, drained
1 can chopped pineapple, drained
1 can corn, drained
1 cup mozzarella cheese, grated
½ cup fresh parsley, chopped
freshly ground pepper to taste

Layer celery, red beans and eggs on bottom of serving dish.
Top with one-third of mayonnaise. Then layer green onions, cheese and apples. Top with mayonnaise.
End with the layer of ham, corn and pineapple and remaining mayonnaise. Add pepper.
Garnish with parsley. Serve chilled or at room temperature. Makes 8 servings.

SKU # 88034400060

TARTAR SAUCE FOR GRILLED OR POACHED FISH

½ cup plain lowfat or -nonfat yogurt
¼ cup snipped fresh dill or cilantro
1 jar Polstar Tartar Sauce 
dash white pepper

In medium bowl, combine ingredients. Mix well. Cover and refrigerate.
Serve with grilled or poached fish. It is enough for 1 pound of fish.

HERB SNAPPER

1 medium cleaned snapper
2 tbsp. olive oil
3 large parsley springs, chopped
1 green onion, chopped
1 spring tarragon, chopped
1 tsp. herbs de Provence
1 jar Polstar Tartar Sauce
Preheat oven to 425°F. Slash outside skin of fish.
Remove head and tail if attached. Season cavities with salt and pepper if desired.
Add parsley, green onion, tarragon, and herbs to cavity of fish. Brush outside with oil.
Bake for 15 minutes or until backbone turns white. Serve with tartar sauce.

SKU # 88034400061

HONEY MUSTARD ASPARAGUS

1 can (15oz) green asparagus spears
¼ cup plus 2 tbsp. honey
3 tbsp. Polstar Delicious Mustard
3 tbsp. lemon juice
1 tbsp. plus 1 tsp. olive or vegetable oil

Prepare asparagus spears according to label directions; drain.
Shake remaining ingredients in tightly covered container. Drizzle over asparagus.
Makes 4 servings.

PEPPERED BEEF TIPS IN MUSTARD SAUCE

3 cups medium egg noodles (4oz)
8 oz. asparagus, trimmed and cut into 2-inch pieces
1 lb. beef tenderloin tips or beef sirloin tips, cut into 1-inch pieces
2 tbsp. butter or margarine, divided
4 tsp flour
¾ cup beef broth
1/3 cup fat-free half-and-half or milk
2 tbsp. Polstar Delicious Mustard

Cook noodles according to package directions, except add asparagus pieces during last 4 minutes of cooking.
Drain; keep warm. Generously season beef with pepper. In large skillet melt half of the butter.
Add half the beef. Cook over medium-high heat for 2 to 4 minutes or until desired doneness, stirring occasionally.
Remove from skillet. Repeat with remaining beef and remaining butter. Remove beef from skillet.
Stir flour into drippings in the skillet. Stir in broth, half-and-half and mustard. Bring to a boil.
Return beef to a skillet; heat through. Serve beef and sauce over noodle-asparagus mixture.