Fried Perogies

Dough:

3 cups flour
1 tbsp. Baking powder
1 1/2 tsp. salt
1 egg
4 tbsp. oil
1 cup warm water

Filling:
Mashed Potatoes
Cheese (we use mozzarella)
Seasoning salt

(we've also added onions and bacon to the potatoe filling)

-Mix Flour, Baking powder, and Salt
-In separate bowl mix wet ingredients together.
-Add to dry ingredients and mix well.
- Mix filling ingredients together.
- Roll out dough on floured surface, 1/2 inch thick
- Cut out 3 1/2 inch. diameter circles (most large cups work well for this)
-Place about a tablespoon of potato mixture on middle of dough circle (be careful not to get filling on edges of dough or it will be harder to seal)
- With water on your finger, wet 1/2 the edge of the circle.  Seal the dough by folding in half and pinching edges together.  Put on floured cookie sheet until ready to boil.
 -Place perogies in pot of boiling water, until perogies rise to the top (don't put too many in pot at once or they will stick together). Take out of water and pat both sides with paper towel. Place them on greased cookie sheet.

-At this point you can fry right away or flash freeze them if you are not planning on eating them the same day. Once perogies are frozen you can transfer them to sealed containers.
-Fry perogies in oil until lightly browned and centers are cooked (will take slightly longer when frozen)
-Enjoy with ketchup or sour cream :)

Stir Fry

This stir fry is the best ever, you gotta try it!


Oh BTW, a friend of ours taught us this super easy way to cook veggies for stir fry! Thanks Joni :)


Raw Veggies (cauliflower, broccoli, carrots, snap peas, celery and whatever else you might desire)
Blanched Almonds (optional)


Sauce:
1 3/4 cup water
2 Tbsp. good tasting beef or chicken stock (we use chicken oxo)
1 Tbsp. soya sauce
2 Tbsp. brown sugar
2 heaping Tbsp. cornstarch
1 tsp. minced garlic


1 1/2 Tbsp. lemon juice



-Cut up veggies and layer in bottom of 9X13 pan.
-Lightly coat with olive oil and sprinkle with salt
-Bake @ 350F  for 20 minutes to 1/2 hour


-Mix first 5 sauce ing. in sauce pan, bring to a boil
-Add cornstarch mixed with a little water and thicken
-Remove from heat, stir in lemon juice


-Pour desired amount of sauce over cooked veggies. Mix 
-Enjoy!

Meat Loaf

2 lbs. hamburger
1 cup rolled oats
1 cup milk
1 egg
1 pkg. onion soup mix


Sauce:
6 tbsp. brown sugar
1/2 cup ketchup
2 tsp. dry mustard

-Mix all meat ingredients together

-Place in casserole dish

-Mix sauce ingredients and pour on top of meat

-Bake @350F for 1 hour

Mushroom Scalloped Potatoes

4 cups raw potatoes (thinly sliced)
1 tbsp flour
1 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
1 can mushroom soup
1 can milk
onion

-Mix flour, salt, and pepper together

-Place a layer of potato on bottom of casserole dish

-Next place a layer of onion

-Sprinkle 1/2 of flour mixture on top

-dot with 1/2 of butter

-Repeat

-Mix milk and soup together in bowl

-Pour over potatoes

-Bake @350F for 30 min. covered and 45 min. uncovered (or until potatoes are soft)

Pizza Pops

Dough:
4 eggs
1 1/3 cups warm water
1 cup oil
1 tsp. salt
1 tsp. baking soda 7-8 cups flour


Filling:
Chopped ham (or whatever meat)
1 can tomato soup
1 can tomato paste
1 cup pasta sauce
340 .g mozzarella cheese grated



-Mix dough as you would bread dough
-Cover let rise one hour
-Mix all filling ingredients together
-Roll dough to 1/4 in. thickness and cut in large circles
-Place 1 tbsp. filling in center of circle, fold in half
-Press together edges with fork
-Deep fry in oil until golden brown
-Can be eaten fresh or frozen and reheated.

7 layer salad

Oven Fried Potatoes

BBQ Steak is posted Here and Chow Mein Noodle Salad is Here

8 lg. potatoes, washed, unpeeled

1/2 c. oil
1/2 tsp. garlic powder
1 tsp. oregeno
Grated cheese

-Wash potatoes and cut into 8 wedges.

-Mix remaining ingredients together.
-Arrange potato wedges, peel side down in shallow baking pans.
-Brush oil mixture over potatoes.
-Bake at 375 degrees for 45 minutes until golden brown and tender.
-Brush occasionally with oil mixture.
-If more brownness is desired, broil for 2 to 5 minutes.
-Top with grated cheese, return to oven to melt cheese.

Tuesday, Week One

Okay here is Tuesday, Chinese Chicken, Fried Rice, and Broccoli Salad.

Chinese Chicken

*Note* I tried 1 1/2 the sauce and liked it alot better.

1/3 cup soya sauce

2 Tbsp water

1/4 cup sugar

1/2 tsp ginger powder

1/4 tsp garlic powder

1/4 tsp onion salt

1/4 dry mustard

1/8 tsp pepper
3 lb cut up chicken

Directions
Mix first 8 ingredients.

Pour over chicken (in toasting pan).

Bake 30 minutes, covered, in 350F oven. (for best results turn chicken over in sauce several times)

Remove lid and baste.

Bake uncovered for additional 60 minutes.

Serve with rice.



Fried Rice

2 cups instant rice

1 envelope Lipton onion soup

1/2 cup frozen peas

2 Tbsp oil

2 cups water

1 can mushrooms (optional)

Directions
Brown rice in drippings.

Add onion soup, water and peas.

Mix well, Cover tightly, remove from heat.

Let stand 10 minutes
 

Broccoli Salad

2 small or 1 big head of broccoli
1 small onion of onion greens (optional)
1 cup raisins
8 slices bacon (optional)
1/3 cup slivered almonds

Dressing:
1 cup mayonnaise
2 Tbsp vinegar
1/3 cup sugar

Fried Rice Dish

2 cups instant rice
1 envelope Lipton onion soup
1/2 cup frozen peas
2 Tbsp oil
2 cups water
1 can mushrooms (optional)

• Brown rice in drippings.
• Add onion soup, water and peas.
• Mix well, Cover tightly, remove from heat.
• Let stand 10 minutes.

Bean Special

3 cups navy beans
1 Tbsp salt
Pepper, optional
3/4 cup brown sugar
1/2 cup onion, diced
1 tsp dry mustard
1 can diced tomatoes
1 cup ketchup
1/2 lb bacon or ham pieces (optional)
2 tbsp molasses

• Wash beans. Cover with water and simmer in until tender (approximately 1 hour). Do not drain.
• Add remaining ingredients and cook in slow cooker all afternoon at 325F.
• Stir as little as possible.
• Can remove lid near end of cooking if there is still too liquid or not nicely browned.

• Enjoy :)

Stove Top Stuffing

1 envelope oinion soup mix
1 cup water
celery
1 tsp. poultry seasoning
1/4 cup butter or margerine

8 cups course bread crumbs

~Simmer first 5 ingredients for 5 minutes
~Stir in course bread crumbs
~Let sit for 5 minutes before serving