Perogies

Perogy Dough:

-3 whole Eggs

-2 Egg Whites

-2 cups Milk

-2 tsp Salt

-6 cups Flour

Cottage Cheese Filling:

-5 lbs Dry Cottage Cheese

-4 Egg Yolks

-3 tsp Salt

-1 tsp Pepper

Potato, Bacon & Cheese Filling:

-5 lbs Potatoes

-1/2 cup Margarine

-3/4  cup Milk

-Salt & Pepper to taste

-1 lb Bacon, diced and fried

-1 small Onion, diced and fried (optional)

- 1/2 cup Cheese Whiz (optional)

- 2 cups Marble Cheese, shredded

Wash and peel the potatoes. Place in large pot. Cover with water. Bring to a boil; reduce heat and then simmer until potatoes are cooked. Drain water. Add Margarine and milk. Mash the potatoes.  Add remaining ingredients and stir until well blended. 

Onion, Bacon and Sauerkraut Filling:

-2 Onions, diced (about 2 cups)

-2 tbsp Oil

-1 lb Bacon, diced and fried

- 1 tsp minced garlic

-4 cups Sauerkraut

-Seasoning Salt & Seasoned Pepper to taste

Drain sauerkraut. Set aside. Fry onions in oil. Add remaining ingredients. Saute for a few minutes. Remove from heat. Place mixture in a colander to allow any liquid to drain off. Allow to cool before proceeding to fill your perogy dough.

Spicy Dill Pickled Beans

Spicy Dill Pickled Beans:

Green or Yellow Beans with ends trimmed

8 cups water

8 cups vinegar

1 1/2 cups white sugar

1 cup picking salt

4 tbsp pickling spice( put into tea ball OR wrapped in cheesecloth)

8 quart jars with lids and rings

8 heads fresh Dill

8 cloves Garlic
2 Jalepeno Peppers
Red Pepper Flakes 

1.) Place the water, vinegar,sugar, pickling salt, and picking spice into a saucepan. Bring to boil, then simmer for 15 minutes.

2.) Sterilize the jars and lids in boiling water for at least 5 minutes. Place 1 head dill, 1 garlic clove, 1/4- 1/2 tsp red pepper  flakes and a few rings of Jalepeno peppers into each jar. Pack the Beans into the jars to within 1/2 inch of the top. Pour the hot liquid into the jars, filling to with 1/4 inch of the rim. Wipe the rim of the jars with a moist paper towel to remove any food residue. Top with lids and screw on the rings.

3.) Place a tea towel in the bottom of a canner and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot. Leave a space between the jars. Pour in more water if necessary until the water level is to the top of the jars. Bring the water to a full boil, cover the pot and process for 10- 15 minutes.

4.)Remove the jars from the canner and place onto a cloth covered or wood surface, until cool. If any jars have not sealed properly, refrigerate them and eat them within a few weeks. Store in a cool, dark area and wait at least 1 week before opening.

Freezer Meatloaf

My recipe for meatloaf is big enough that I can split it in half and make one to put into the freezer for a later date.

Deep Fried Chicken

Deep Fried Chicken 

1 kg chicken pieces

1/4 cup Hot Sauce
2 cups Buttermilk*

1 1/2 cups Flour

1/2 cup Panko Crumbs

2 tsp Salt
1 Tbsp Pepper
1 tsp Ginger

1 tsp Celery Salt

2 Tbsp Paprika

2 Tbsp Italiano

1 Tbsp Dry Mustard Powder

Thaw chicken pieces of your choice. We prefer drumsticks. Place in a large bowl. Mix together the Hot Sauce and Buttermilk; pour over chicken pieces. Let sit in the refrigerator for a couple of hours if possible. Combine the flour with the rest of the ingredients. Dip each piece of chicken into the flour mixture; ensuring that each piece is generously coated. Deep fry for about 7 minutes or until its a nice golden brown. Larger pieces will need more time. Remove from fryer and shake off excess oil. Place into a cookie sheet and bake @350 for about 1/2 an hour or until juices run clear.

Rhubarb Cream Cheese Tarts

Rhubarb Cream Cheese Tarts

18 unbaked Tart Shells

Rhubarb Filling:

3 cups chopped Rhubarb

3/4 cup Sugar

6 Tbsp Water

3 Tbsp Cornstarch

1/4 tsp Cinnamon 

Pinch Salt

Cream Cheese Topping:

8 oz softened Cream Cheese

1/2 cup Sugar

2 Eggs

Combine Rhubarb filling ingredients in a medium saucepan. Heat and stir on medium until boiling and thickened. Divide filling into the tarts; about 2 tbsp in each. 

In a seperate bowl beat the cream cheese and sugar. Add eggs. Beat until smooth. Pour about 2 Tbsp filling on top of the rhubarb filling in each tart shell. Bake @ 350 for 20 minutes until set and edges are golden.

KD Macaroni Salad

Macaroni  Salad

2 boxes Kraft Dinner  

1/2 cup Mayonnaise 

1/4 Ranch Dressing

1/2 cup Red Peppers, diced

1/4 cup Relish

2 Tbsp Pickle Juice 

1 tin Flakes of Ham, mashed

4 Hard boiled Eggs, chopped

1/2 tsp Seasoned Pepper

1/2 tsp Salt

1/4 tsp Paprika 

 Fresh Dill &/or Chives for garnishing(optional)

Optional Add Ins:

 Tomatoes 

Cucumbers

Avocado
Cheese

Prepare Kraft Dinner as directed on box. Cool. Add remaining ingredients and refrigerate until ready to serve.

Big Mac Salad

Big Mac Salad:

6 cups chopped Lettuce

1/2  cup diced Pickles

1/2 cup diced Tomato 

1/4 cup diced Sweet Onion (optional)

1 cup Shredded Cheese

Sesame Seeds for garnish
4 cooked Hamburgers, sliced

Divide salad ingredients between 4 plates. Drizzle with Big Mac Sauce.

Big Mac Sauce:

1/2 cup Mayonnaise 

2 Tbsp Vinegar

2 Tbsp Ketchup

2 Tbsp Relish 

2 tsp Mustard

1/2 tsp Onion Powder

1/4 tsp Paprika

The Big Mac Salad put into a tortilla of your choice also makes a delicious Wrap😋