Mielona Recipes

MICHELADA

Steps:

• Combine the salt and chili powder on a small plate. Rub the lime wedge along the rim of a large lager beer glass, and then dip the rim into the chili salt. Fill the glass with the ice. Pour in the lime juice, tomato juice, hot sauce, Worcestershire and beer. Stir briefly to incorporate. Garnish with the lime wedge.

POLISH HAMBURGERS (MIELONE KOTLETY)

Steps:

• Gather the ingredients.
• In a large bowl, soak bread in milk until soft. Add beef, pork, onion, egg, salt, and pepper, and mix thoroughly. If mixture feels too mushy, add 1 to 2 tablespoons of bread crumbs .
• Divide meat mixture into 4 to 6 portions and form each into a round or oval hamburger shape.
• Lightly coat a skillet with cooking spray and very slowly fry the patties thoroughly until done.
• Serve as you would a hamburger or Salisbury steak.

MAICENA (CORN PUDDING)

Steps:

• Heat cornstarch in a pot over medium heat. Stir in milk slowly. Add sugar and salt. Cook and stir until slightly thickened, about 15 minutes.
• Whip egg yolks in a bowl. Stir in 1/4 of the cornstarch mixture. Transfer the egg-cornstarch mixture to the pot. Cook and stir until combined, about 1 minute. Add the lemon rind; cook and stir until thickened, 7 to 10 minutes. Remove from heat; add vanilla extract and mix well.

MILANESA

Steps:

• Heat Oil.
• Salt and Pepper flour on one plate.
• Make Egg Wash.
• Crush Saltines, I use a food processor, adding in garlic powder, onion powder and pepper. Put crumbs on another plate. (No need to add salt as the saltines are salty enough.).
• I usually cut the steaks in half to fit in the frying pan, but you can leave them in one big piece if the steaks will fit in yours.
• Dip steak in flour, then egg then cover with saltine crumbs.
• Fry in oil for about 3-5 minutes on each side until nicely browned. It won't take long because the steaks are so thin.
• Drain on Paper Towels.
• OPTIONAL: Serve with Avocado, Pico de Gallo, Salad, Rice and/or Beans and sprinkle steaks with lemon juice.

MIELONA

Steps:

• Mix together the pork, onion, garlic and the raw egg.
• Wet the slices of bread and squeeze the excess water out. Add it to mixture above and season it with salt and pepper.
• Form small balls and roll them into the breadcrumb.
• Fry them in vegetable oil on medium heat to make sure that the inside of the mielona gets cooked.
• Turn them over often to make sure all sides get a nice brown colour.
• Once cooked put them on absorbent paper.
• I like to serve them green vegetables but they can go nicely with chips, mashed potatoes, etc.