Keesh-Ka from Treasured Polish Recipes for Americans by Polanie Club
Chop meat into coarse bits. Cover with water and boil until tender. Add salt, pepper and marjoram. Wash the buckwheat grits, cover with the liquid from cooked meat, and steam in double boiler for h...
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Cooking tools:
- Sausage stuffer
- Double boiler
- Mold
- Chef's knife
- Cutting board
- Pot
- Stove
- Mixing bowl
- Spoon
- Refrigerator
Ingredients
- Salt
- pepper
- ½ teaspoon rubbed marjoram
- 2 lbs. coarse buck wheat grits
- 3 lbs. pork steak
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