Light Tasty Bobbat Recipes

SAUSAGE BOBBAT - A POLISH-RUSSIAN RECIPE

Steps:

• Preheat oven to 350*.
• In medium sauce pan, fry sausages until they are browned.
• Drain the grease.
• Cut in 1 inch or 2 inch pieces, set aside.
• Cream butter, sugar, eggs and milk in a medium bowl.
• In a separate bowl blend flour, baking powder and salt. Mix well.
• Add to creamed mixture.
• Spray Pam in square 10 inch baking pan.
• Pour half of the batter in the pan.
• Place sausage pieces evenly over the batter.
• Pour remaining batter over the sausages.
• Bake 30-40 minutes.
• Cut in squares and serve hot.
• Serve with toppings if desired.
• Toppings are adapted to this recipe from my German heritage.

FRUIT BOBBAT DRESSING

Steps:

• Sift dry ingredients tog.
• Beat egg and add cooled margarine.
• Into the egg mixture alternately add half-and-half and dry ingredients till batter is smooth.
• Add raisins.
• Spoon into chicken or duck when bird is about half cooked.
• Since a 4 lb chicken will hold only part of the dressing, put the remaining dressing into a small greased bread pan and bake for 1 1/2 hours at 325 defF.
• Serve with chicken gravy.

LIGHT & TASTY BOBBAT

Steps:

• Sprinkle yeast over water and sugar.
• Stir and set aside.
• In a large bowl beat eggs, then add milk, yeast mixture and salt.
• Gradually add flour.
• Cover and keep in a warm place till it is double in bulk.
• During this time, slowly fry pieces of meat on each side to eliminate excess grease in batter and almost done.
• Drain on paper towels and cool.
• Stir down bobbat batter and pour half into a greased baking pan.
• Lay pieces of meat on top of batter and pour remaining batter over meat.
• Let rise till doubled in bulk (about 1 hour).
• Bake at 375 deg F for about 40-60 minutes or until golden brown.
• Serve hot.