Twopanhaluski Recipes

Steps:

• Heat a large wide skillet over high heat while you slice your bacon (yes, the entire pound) into 1/2 wide pieces. When the pan is hot, break up the bacon into the pan and let it cook. When it is about half done you will want to drain or skim the pan of drippings--but reserve it, don't throw it away!
• Continue to cook the bacon until done and crisping, then remove it to drain on paper towels and add the remaining drippings to your reserve.
• Lower the heat to medium/medium-high and add two tablespoons of your reserved drippings back to the large skillet.
• As this heats, prep your onion. The goal for this dish is to chop your onion and cabbage into thin strips that will mimic the size and shape of the noodles you're using. Once you have your strips, add them to the skillet, and toss to coat.
• Add water to a large stock pot and place over high heat to bring to a boil.
• Prep the cabbage. Quarter the cabbage, remove the core, and slice into THIN strips. As you finish chopping each quarter, add it to the skillet with the onions and lightly toss or turn to combine.
• When all of the cabbage is in, sprinkle LIGHTLY with salt and pepper (you will later be adding in that bacon--remember that it will be salty). You will need to cook the cabbage mixture over medium heat for 10-15 minutes, stirring/turning occasionally, until the cabbage reaches your desired level of tenderness. I like mine rather crisp and probably only cook about 8 minutes.
• Is that second pot boiling yet? When it is, take a break from stirring the cabbage to add your bag of noodles to it and cook according to package directions.
• Drain your finished noodles--leave them there in the strainer for a minute. Return the large pot to the (off but still) hot burner and add the 2 tablespoons of butter and 2 tablespoons more of your reserved bacon drippings. Pour half of the onion/cabbage into the large pot, then the strained noodles, then the other half of the onion/cabbage, then ANOTHER 2 tablespoons of the bacon drippings (indulgent? -- yes) Top with the cooked bacon and toss to combine.
• Consume.

Steps:

• Cook potatoes and drain well. Press through a ricer and place in a large bowl. Cool.
• Combine flour and salt in a large bowl. Mixing well. Make a well in the center of flour and add eggs, one at a time, mixing well until all the eggs are mixed well.
• Add the riced potatoes and mix until all ingredients are blended real well. If necessary add some water to make the dough pliable if too stiff, this will depend on how much flour you add. (I have found that 4 cups will make a very wet dough, so I add 1/4 cups of flour at a time until the dough feels just right. This is done by feel.****do not make the dough too stiff****.
• Roll out dough in portions at a time onto floured surface, rolling out into a long log about 1-inch thick.
• Cut logs into 3/4-inch pieces, rolling slightly to even out.
• Drop into rolling salted boiling water and cook until paluski float to the top, allowing them to simmer a few minutes. Remove with a slotted spoon and place in a large bowl.
• Have some melted butter ready to drizzle over the paluski to coat them.
• You can sauté some onions in butter and toss in with them.