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Meal IdeasCITRUS SALAD WITH SHRIMP - Metabolism SeriesRead Recipe » OATMEAL RAISIN SQUARES - Metabolism Series Read Recipe » ASIAN HUMMUS & GRILLED VEGETABLE SANDWICH- Healthier Skin Series Read Recipe » PASTA WITH TUNA AND OLIVE VINAIGRETTE - Healthy Skin Series Read Recipe » PAN-SEARED SCALLOPS WITH WALNUTS - Healthy Skin Series Read Recipe » HALIBUT WITH HERBS AND CAPER PESTO Read Recipe » ROASTED ASPARAGUS WITH PINE NUTS Read Recipe » |
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Meal IdeasPIEROGI- A Polish dish
Makes 45 (you’ll need this many once the family gets at them.) INGREDIENTS: 1 3/4 lb Farmer’s Cheese 2 cups flour 1 egg yolk Dash of salt 1/2 c. mashed potatoes warm milk Filling (below) 1. Cut eggs into flour, add remaining ingredients, adding enough milk to make a dough that will roll. 2. Roll dough on lightly floured surface to about 1/4 inch thick 3. Cut circles with the rim of a cup or a bisquit cutter (about 4 inches). 4. Now roll the cutout again to expand it to about 5 inches. Place a small spoonful of filling in the center of each 5” cutout. 5. Moisten edges with water, fold over and press edges together firmly. Be sure they are well sealed. 6. Drop into large pot of salted boiling water. 7. Cook gently for 3-5 minutes. 8. Lift out carefully with slotted spoon and place on rack to cool. 9. Fry them in butter and onions until lightly browned on each side and serve. If you can keep your family from eating all of them, freeze the rest in freezer bags (6 per bag) for easy meal planning. Fillings: Cheese: Saute 1 large onion in ¼ lb. butter (don’t brown), add to 1 lb. Farmer’s cheese, 2 eggs and a little sugar & salt and pepper Mix together in large bowl. (The secret of this recipe is seasoning to taste the right amount of sugar, salt and pepper for the best result and REMEMBER you will have to double this if you’re going to use 1 3/4 lbs of cheese to make 45 perogi’s) Or Sauerkraut: 1 large can sauerkraut, cooked gently and drained. Saute fresh mushrooms and 1 lg. onion with butter in skillet. Add to sauerkraut and simmer for a little bit. Or Make your own filling « Back to Recipes & Headlines |