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Kidney Stew / Veal Kidney - Alice Kuhar's Recipes

(Ledvice v omaki) (PSWA Treasured and International Recipes)
1-1/2 pounds kidneys (pork)
2 tablespoons lemon juice
2 tablespoons shortenirig
3 tablespoons flour
1 medium onion, chopped
1 clove garlic, chopped
1 green pepper, chopped (optional)
1 teaspoon salt
1/4 teaspoon pepper
2 cups hot water
Soak kidneys in salted water for two hours. Skin kidneys and cut into bite-size pieces, trimming away all fat. Drain. Put kidneys in a bowl and sprinkle with lemon juice. Mix and let stand. Heat shortening in deep skillet. Add kidneys, sprinkle with flour, brown. and add garlic, onion, and green pepper. Cook slowly for 10 minutes.; stir while cooking. Add salt, pepper, and hot water. Cover and simmer until tender. Serve with potato dumplings.

(From American Slovene Club Book)
1 veal kidney
1 ounce sherry
4 or 5 medium size mushrooms, sliced
1 small onion, diced
(One kidney per person)

Wash kidney; remove membranes and fat; soak in cold salted water at least 30 minutes (1 hour preferred). Then cut in slices. Melt enough butter in pan to brown onions a light golden color, add sliced mushrooms; simmer a few minutes. Add kidneys, brown. Sprinkle with salt and pepper. Stir gently, add sherry and a dash of lemon juice. Simmer 2 to 5 minutes.

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