Vereniki (Pierogi)

 Vereniki (Pierogi)

 

Dough

In food processor:

6 cups flour

1 1/2 teaspoon salt

1/2 cup crisco

pulse

 

mix

4 eggs

and enough milk to make 2 1/2 to 3 cups liquid

add to dry ingredients until forms soft dough

Refrigerate overnight

 

Alternate:

In processor or blender,

3 cups mashed potatoes

1 cup oil

6 eggs

1 1/2 cups milk

1 Tablespoon salt

Add 8 cups flour for rolling

makes soft dough, will use lots

 

Filling:

2 cartons dry cottage cheese

Layer in paper towel and squeeze out excess water

Mix with:

3 eggs

salt and pepper

Mix in:

1/3 cup heavy cream

a little flour if necessary

or

1/3 cup sour cream with a little coffee cream added. Refrigerate overnight

Cut dough into four portions. Cut each portion in 2 for top & bottom layer.

Roll out dough quite thin to cover perogy maker, fill with cottage cheese filling. Brush edges around perogies with eggwash. Lay another thin layer of dough over to cover. Press around perogies, then use a rolling pin to roll over to separate.

Empty onto a very floured surface.

Continue until filling is used up.

(use lots of flour while rolling to prevent tearing)

 

Bring large pot of water to boil

Add 1 batch perogies (18) and bring to a boil,(reduce heat a little to prevent over boiling) boil lightly for 3 minutes.

Remove with slotted spoon into a bowl with very cold water, then remove into drainer. Layer on cookie sheets lined with saran wrap and freeze if desired.

When frozen, put in large ziplocs.

 

To heat - put partially thawed perogies into a shallow pan with a few Tablespoons water, cover and heat in low oven to heat through.

Pour hot sauce over & serve

 

Sauce:

butter - cook to light brown on stove

add whipping cream or coffee cream,  stir in sour cream and

salt & pepper

(can cook some diced bacon in the butter then remove and add back to sauce when cream is added

Turkey Stuffing

 1 1/2 loaves bread - cube and dry out in low oven 250 degree. (don’t toast)

Let cool 

In a large bowl add:

Bread cubes

1 Tablespoon sage

1 Tablespoon poultry seasoning 

In a frypan over medium heat, saute:

1 cup butter or margarine

2 - 3 onions, chopped

3 stalks celery, chopped

Add:

2 eggs

Mix

1 cup water or broth  with chicken base (Costco’s organic chicken base works good)

Add mixed broth a little at a time until mixture is damp and holds together just slightly. 

Season with salt & pepper if needed

Use to stuff turkey (don’t dampen too much if stuffing in turkey)

You can loosen the skin under the breast and legs with your fingers and stuff

With stuffing mixture and fill turkey cavity.

Alternatively:

Cook in a casserole dish or use a longer piece of foil lined with parchment paper and fold to make an envelope. Can place on a cookie sheet.  Bake alongside turkey 

For approx. 1 hour or until cooked through

Green Lettuce Salad

 (note: Mom always made this when the fresh lettuce was ready in the garden)

Fresh lettuce from the garden, chopped

1-2hard boiled eggs

2 green onions, chopped

Dressing:

1/4 cup vinegar

4 Tablespoon sugar 

Stir together and fill to make 3/4 cup with 

whipping cream

Mix Dressing, add to salad ingredients and toss, just before serving.

Goulash

 Cook 1/2 cup rice.

Brown 1 lb ground beef with 1 onion chopped

Add 28 ounce can tomatoes. Add rice,

Fresh chopped parsley, salt & pepper

Beans and Bacon

 2 pounds white beans - soak overnight

1 bayleaf

  Salt

1 cup chopped onion

1 cup chopped carrot

1 pound chopped bacon, cooked

1 can tomato soup

Soak beans overnight in cold water.

Drain and cover with cold water.

Add salt & pepper & bayleaf, bring to a boil.

Cook 3 hours or until done.

Saute onion and carrot, add to beans

add bacon & tomato soup.

Simmer until vegetable are fully cooked. 

Unbaked Chocolate Cookies

 2 cups sugar

1/2 cup butter

1 teaspoon vanilla

1/2 cup milk

6 Tablespoon cocoa

3 cups rolled oats

1/2 cup coconut

1/2 cup walnuts

Combine sugar, butter, milk & cocoa in a pan

bring to a boil, remove from heat, add vanilla

Add oats, coconut & walnuts.

Mix and drop on wax paper

Salsa

 5 pounds ripe tomatoes, peeled & chopped

1 1/2 cups chopped onion

1 1/2 cups chopped green pepper

1 cup chopped red pepper

3 garlic cloves, finely chopped

114 ml can green chili peppers

1 small tin tomato paste

5 jalapeno peppers, make 4 slits in each pepper and add whole (after cooking, remove seeds & membrane, chop & return to salsa before filling jars)

1 cup vinegar

3 Tablespoon sugar

1 Tablespoon pickling salt

2 tsp paprika

Combine all, bring to a simmer and cook for 1 hour. 

Thicken with 2 Tablespoon cornstarch in a little cold water, return to a boil.

While salsa is cooking, set clean jars in a low oven and bring lids to a boil in water on stovetop

Fill sterilized jars and use lids in boiling water to close and seal

Makes 6 pints or 3 quart jars