Polish Traditional Recipes: with American Additions

I "Played House" with "Real Food" beginning at the age of three years young, under the loving care of "Mine Busias." At the age of eighty years young, I continue "Playing House" enjoying every minute of it. After publishing this book, I now play around with the proportions, preparation steps, and ingredients - one at a time to make subtle changes to the Flavors to please my taste buds and to use in other recipes. Example: July section includes "My Special Bar-B-Q Sauce." Some brown sugar hardened, so I added the pickle juices to it, brought the mixture to a rolling boil, added the ketchup/mustard mixture and stirred vigorously, then brought back to low boil, let it cool. Heating put on a nice glaze so I intend to use this process for my next batch of ribs. I stored this batch of My Bar-B-Q Sauce in a clean pickle jar. I heated two table spoons in a pan with chopped meat from two braised chicken legs and served on a bun. Another time, I scrambled two ground beef patties with chopped onions and celery, then spread "My Special Bar-B-Q Sauce" on the bun. I learned the methods for preparing the recipes in my cook books by watching or helping my Mother and Grandmothers in their kitchens. To my knowledge those recipes were not written down until I asked my Mother and Grandmothers to tell me the ingredients and as an adult prepared them. This format has over 50 full-color illustrations.