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Deleted member 43454
...whopps
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Good Food
- Post starter Friday
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Deleted member 43454
LOL
View attachment 2662 leftover turkey cassarole...monteray jack cheese, cream of chicken soup..garlic toast.View attachment 2662
dutchiedelta
Platinum Member
@atilla, you food tease you :ROFLMAO:
I have two. One you can google on how to make, the other I'll give you my family recipe.
First is perogies. Google it. Takes time to make, but I spend a weekend and make a few hundred, then freeze them for later use.
My preferred fillings are as follows:
-Mashed redskin potato mixed with jack cheese, small curd ricotta cheese, sweet onion
-Ground venison mixed with sauerkraut
-onion, cabbage, and lamb
-potato, garlic and bacon
Boil or pan fry and serve with sour cream.
The second is a bit of enigma. The Swede decended miners in the Great lakes area pronounce it it "pah-sti", the Irish-Germans and Poles in the area of my youth( Northwester/ Central Pennsylvania) call it "Miner's Loaf".
Here is the recipe:
-Chop and Boil four small potatoes, skin on. Drain and brown in skillet with bacon grease.
-Chop one small onion, peeled.
-Chop and par boil one each carrot and celery stalk.
-Brown one lb (half a kilo roughly) ground sirloin or other lean red meat (If you use venison, and some lard or bacon grease or it dries out too much). Season to taste with dark beer, black pepper, garlic and Worcestershire sauce while browning. Drain excess grease and juices and set aside.
-Chop one medium red or green bell pepper, or mix half of each together.
- Mix all prepped food together while still warm and set aside to settle and cool to room temp then refrigerate until cool.
- Mix 4 cups (544g) self rising flour, 1 cup(410g) shortening or lard, 1 1/2 (353ml) cups water and knead well.
-On a floured surface, roll dough out into a longer than wide sheet about 1/2 inch thick. Refrigerate until cold.
-Once filling is cold and dough is cold, preheat oven to 400 degrees F (about 204C)
-Lay out dough slab and spoon filling into a flat layer about a finger thickness. MAKE SURE TO LEAVE TWO to THREE finger widths filling free from all edges! (You may have leftover filling which when pressed in flat thick disks, fries well in bacon grease and makes a great breakfast!)
-CAREFULLY roll dough and filling slab into a loaf, using fingers wetted with water to stick the edges together.
- Set loaf, covered in foil, dough edge down on a lightly greased cookie sheet.
-Bake until dough is firm, remove foil, brush top with butter, and bake until golden brown.
-Use juices, water and a packet of brown gravy to make gravy.
Slice and serve warm covered in gravy. keeps in the fridge for two to three weeks in a bag or container. Carve off what you need and reheat. Travels well unrefrigerated for a day.
Sorry about your heart...
First is perogies. Google it. Takes time to make, but I spend a weekend and make a few hundred, then freeze them for later use.
My preferred fillings are as follows:
-Mashed redskin potato mixed with jack cheese, small curd ricotta cheese, sweet onion
-Ground venison mixed with sauerkraut
-onion, cabbage, and lamb
-potato, garlic and bacon
Boil or pan fry and serve with sour cream.
The second is a bit of enigma. The Swede decended miners in the Great lakes area pronounce it it "pah-sti", the Irish-Germans and Poles in the area of my youth( Northwester/ Central Pennsylvania) call it "Miner's Loaf".
Here is the recipe:
-Chop and Boil four small potatoes, skin on. Drain and brown in skillet with bacon grease.
-Chop one small onion, peeled.
-Chop and par boil one each carrot and celery stalk.
-Brown one lb (half a kilo roughly) ground sirloin or other lean red meat (If you use venison, and some lard or bacon grease or it dries out too much). Season to taste with dark beer, black pepper, garlic and Worcestershire sauce while browning. Drain excess grease and juices and set aside.
-Chop one medium red or green bell pepper, or mix half of each together.
- Mix all prepped food together while still warm and set aside to settle and cool to room temp then refrigerate until cool.
- Mix 4 cups (544g) self rising flour, 1 cup(410g) shortening or lard, 1 1/2 (353ml) cups water and knead well.
-On a floured surface, roll dough out into a longer than wide sheet about 1/2 inch thick. Refrigerate until cold.
-Once filling is cold and dough is cold, preheat oven to 400 degrees F (about 204C)
-Lay out dough slab and spoon filling into a flat layer about a finger thickness. MAKE SURE TO LEAVE TWO to THREE finger widths filling free from all edges! (You may have leftover filling which when pressed in flat thick disks, fries well in bacon grease and makes a great breakfast!)
-CAREFULLY roll dough and filling slab into a loaf, using fingers wetted with water to stick the edges together.
- Set loaf, covered in foil, dough edge down on a lightly greased cookie sheet.
-Bake until dough is firm, remove foil, brush top with butter, and bake until golden brown.
-Use juices, water and a packet of brown gravy to make gravy.
Slice and serve warm covered in gravy. keeps in the fridge for two to three weeks in a bag or container. Carve off what you need and reheat. Travels well unrefrigerated for a day.
Sorry about your heart...
- Post starter
- #58
Friday
Sponsor
Have it on good authority I have no heart to worry about :sneaky: Mouth. Watering.
Atilla! Still hanging here man. Pony up!
Atilla! Still hanging here man. Pony up!
dutchiedelta
Platinum Member
Baking am almond-blueberry cake.
No levening other than beaten eggs and sugar.
After that batter for chocolate brownies is already waiting.
Been making guacamole, humus, eggplant salad (all ME recipes) and cucumber salad a la German style weekly now.
Been going to the market on saturday where veggies and fruit are cheap and plentiful.
Eating right does make a difference.
Also bought a moroccan flatbread at the market weekly. Made a topping of onion, goats cheese, tomato and (wait for it) a dash of honey. In the oven until cheese is molten and served hot.
No levening other than beaten eggs and sugar.
After that batter for chocolate brownies is already waiting.
Been making guacamole, humus, eggplant salad (all ME recipes) and cucumber salad a la German style weekly now.
Been going to the market on saturday where veggies and fruit are cheap and plentiful.
Eating right does make a difference.
Also bought a moroccan flatbread at the market weekly. Made a topping of onion, goats cheese, tomato and (wait for it) a dash of honey. In the oven until cheese is molten and served hot.
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