I am going to share with you a recipe I found on a wonderful blog site of a company called Peacock Pottery.  Link here to see the recipe blogpost of this recipe.  Growing up enjoying my Ukrainian Baba’s cooking, this recipe jumped out at me and I had to post.  Plus I am a fan of this kind of pottery.  Peacock Pottery has some beautiful and time-less pieces!

As detailed by Leah, Bigos is Poland’s national dish.  It can be made with any kind of meat even wild meat.  This is the perfect cold winter dishes that tastes better and better every time you reheat it!  Make a big pot, slow cook and enjoy for days or freeze into smaller portions so you have something to pull out, heat up and feed hungry families when your calendar is jam packed with activity!  Go ahead. Get messy!

• 4 slices of bacon, cut into small pieces
• 1 lb lean pork – cut into cubes (may substitute venison, wild boar, elk etc.)
• 1 large onion – chopped
• 3 apples – cored and cubed
• 1 – 10 oz can of beef broth
• 2 cups water (can substitute 1 cup water & 1 cup red wine)
• 2 cup Carrots – diced
• 1 lb Kielbasa (Polish/Ukrainian meat sausage) – cut into chunks
• 1 can of Sauerkraut
• 4 cup shredded Cabbage
• 2 cloves Garlic – chopped
• 1 T caraway seed
• pinch allspice
• Salt & pepper to taste

Add all ingredients to your crockpot, stir, cover and cook on low 8 – 10 hours.

This is a truly cherished recipe as it was my Grandmothers.  Make any kind of jam – strawberry, raspberry, blueberry, whatever your family desires.

• 2 cups mashed fruit
• 4cups sugar

Mix (fruit is to be cold).

• 1/2 bottle certo – fruit pectin
• 2 tablespoon lemon juice

Beat 10 minutes or more – pour into containers that are freezer safe.  Let stand to set for a couple of hours.

Store in freezer.

These are not only delicious and easy to make but great for little tea-parties.
I freeze these so I have them on hand if I am caught off guard with last minute company or play groups where you want to bring a little something to share.  Besides throwing the canned mandarin oranges into salads or on top of pancakes, here is another way to use those tasty easy-to-eat oranges.

Combine dry ingredients:

• 1 – 1/2 cups flour
• 1 –  3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 cup sugar

Cut in 1/3 cup butter

Combine in small bowl:

• 1 egg slightly beaten
• 1/4 cup milk

Mix this into the dry ingredients until moistened.

• Fold in  1 – 8-oz tin mandarin oranges (drained).

Fill greased or lined muffin tins.  Bake at 350 ℉ for 20 to 25 minutes.

Remove muffins while warm and dip tops in the following mixture for added flavour.
Topping:

• 1/4 cup melted butter
• 1/4 cup sugar
• 1/2 teaspoon cinnamon

Thanks to The Best of Bridge (Grand Slam Cookbook)