Pierogis!

There's something about this time of the year makes me want to make things like pierogis or egg rolls. One or two (or three or four!) of the kids usually help out, so it makes for a pleasant afternoon in the kitchen, mixing, rolling, stuffing and chatting. These are some of my favorite times.

First, make a batch of mashed potatoes with butter, salt & milk like you normally do (or better yet, use leftovers!)- you will need about 4 cups & will probably have some leftover. Add cooked crumbled bacon, sauteed onions, sharp cheddar, and a little sour cream until you have a really deliciously savory filling. Just taste it & add more until it tastes like you like it. (Personally, I think minced jalapenos would be a very tasty addition!)

Make the dough. Here's how:

Ingredients:

4 cups flour

1 tsp salt

2 eggs, beaten

1 cup sour cream

1/2 cup butter

Mix the flour & salt together. Cut in the butter until it's crumbly. Stir in the eggs & sour cream. Knead until smooth. Cover with plastic wrap & refrigerate for at least an hour. The dough will be a little sticky. Only work with a handful at a time, while keeping the rest refrigerated.

Roll the dough out on a floured surface until about 1/4" thick. Cut into 3" circles (I used a plastic drinking cup for this).

Put a rounded teaspoon of the filling onto the middle of each circle. Fold the circle in half and then wet the edges and fold them in to seal them. Once folded, dip a fork in flour and press the edges to make sure they're sealed and to make them look pretty.

Now you can freeze them for later use or go ahead & cook them. To freeze them, lay them on wax paper on a baking sheet with a little space in between. Place a sheet of wax paper between each layer so they don't stick together. Once they're frozen, you can put them all together in ziplock bags.

To cook them, drop several at a time into boiling water. You can boil them for several minutes & serve them this way, but I like to scoop them out of the water once they've risen to the surface, let them drain and then fry them in a little oil until they're golden. Serve with sour cream, salsa or ketchup! Makes about 4 dozen.

Mexican Casserole

This is one of my high-mileage recipes. It is a great way to use leftover chicken or Thanksgiving turkey, or any kind of meat really. It's also a great way to use those refried beans I mentioned below. You can even make it without the meat - it's a very flexible dish.

Ingredients:

4 cups cooked chicken or turkey, shredded or chopped

2 Tbs taco seasoning (or a packet)

2 cups salsa

1 1/2 cups sour cream

4 cups refried beans
2 cups cheddar cheese


In a 9x13 dish, layer the ingredients in the order in which they are given. Bake at 350F for 30 minutes or until heated through. Top with whatever taco fixin's you normally like (olives, salsa, lettuce, etc...) and serve with tortilla chips. Serves 8.

Unfried Rice

Fried rice, or Unfried rice, is a great way to make a little bit of meat and veggies go a long way. The sauce I use in it is salty & sweet and also makes a great marinade for meats. Soy sauce brands vary in flavor & saltiness, so you may want to taste the sauce as you go along (but before you add the garlic - trust me). You may need to add a little more water if it is too salty.

Sauce ingredients:
1 cup soy sauce
1 cup water
1 Tbs sesame oil
8 Tbs sugar
3 cloves garlic, minced

Remaining ingredients:
8 cups of hot, cooked rice
1/2 to 1lb diced cooked meat (I used some leftover pork loin in this batch)
1 onion chopped
2 cups mixed veggies (I used carrots, some leftover lima beans & salad greens)
2 eggs, beaten

Combine sauce ingredients in a small pot & heat until the sugar is dissolved. Set aside.

Have a very large pot or bowl ready. (I used my turkey roaster.) Sautee each veggie seperately in a little oil and put them in the large pot. Do the same to the meat. Scramble the eggs & put them in the pot.

Put the rice in the pot, pour the sauce over and mix it all up. Serves 8.