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PEROGIES
Serves 6
2 1/2 POUNDS RED POTATOES HALVED WITH SKINS ON
2 Tblsp BUTTER
2 MEDIUM ONIONS CHOPPED
½ POUND BACON CHOPPED
8 OUNCES MILD CHEDDAR CHEESE
2 CUPS FLOUR
1/2 TEASPOON SALT
1 CUP WARM WATER
1/4 CUP OIL
SALT AND PEPPER
Boil the potatoes until well done, drain and mash with butter. Set aside.
In a large skillet over medium heat cook the bacon and onions together. Reserve 1/2 cup of the mixture for spooning over the cooked perogies.
Add the remaining bacon and onions to the potatoes. Stir the cheese into the potato mixture. MIX WELL. Chill until very cold.
Mix the flour and salt in large bowl. Make a well in the middle. Pour water and oil into the well. Mix together.
Add more flour, 1/2 a cup at a time until dough is firm. Knead dough until mixture does not stick to hands.
Cover tightly and let stand for 1/2 hour in a warm place. On a lightly floured surface, roll out dough to 1/4-inch thickness and cut in 2-inch diameter circles. Add 1 teaspoon filling, fold over 1 half of circle and press the edges together to seal.
Bring a large pot of water to a boil. add 1 tablespoon oil, then add perogies. Stir occasionally
so perogies won't stick to the bottom. When perogies rise to the top, about 3 to 4 minutes add 1 cup cold water to stop the cooking. Remove the perogies with a slotted spoon.
Serve topped with bacon and onion.
I also like to cook onion in butter and top with this also.
GERMAN-STYLE POTATO SALAD
10 md Potatoes; peeled and cut into 1/4" slices
1 md Onion; chopped
8 slices Bacon; cooked and crumbled
2 Cup Vinegar
2 Cup Sugar
2 Cup Water
3 tb Cornstarch
1/2 ts Salt
1/2 ts Pepper
1 ts Celery seed
3 Eggs; hard-cooked, chopped
Cook potatoes in boiling water 15 to 20 minutes or until tender. Drain well.
Combine remaining ingredients, except eggs and bacon, in a saucepan; cook 20
minutes, stirring frequently. Pour vinegar mixture over potatoes;
add egg, and bacon then toss. Serve immediately.
I think this is one of the best German Potato Salad's I have had !!! Pat
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Biscuits
The secret to these biscuits is to have your black iron pan hot.
2 cups plus 4 tablespoons flour
2 teaspoons baking power
1 teaspoons salt
½ teaspoons baking soda
4 tablespoons Crisco
1 cup buttermilk
1 tablespoon Crisco for your black iron pan
Mix the dry ingredients together in a mixing bowl. Blend in the Crisco until the mixture is coarse and grainy. Then stir in the buttermilk. Do not over mix.
Put out on a floured board and knead a few times.
Pat out dough to ¾ inch thick.
Use a heavy black iron frying pan .
Place 1 tablespoon of Crisco in the pan and put the pan in the oven for about 7 minutes at 500.
Remove the pan from oven and place the biscuits in the pan. Turn each once in the oil and bake the biscuits at 500 for About 10 minutes or until light brown.
Fried Apples
6 to 8 Granny Smith Apples
5 tablespoons Butter
¾ cups Brown Sugar
½ teaspoons Cinnamon
¼ teaspoons Apple pie spice
Peel and core and slice your apples
In a skillet over med. heat melt your
butter then add your sugar and spice?s
add your sliced apple and mix to coat
apples. Cover and cook about 20 to 25
minutes over low heat. Or until apple?s
are fork tender.
And WA-LA you have fried apples to
go with your biscuits, in joy!!!
Pat Morans " Gourmet Potato Salad"
From the show, The Heat is on In " Pats Kitchen"
Now showing on Public Access TV
5lb red potatoes- Use small ones if you can get them.
1 large jar of Marzetti slaw dressing
3 bunches of green onions - chopped small
3 pkgs. 2.9oz each Budding chipped beef - chopped
1 large bag of shredded Swiss cheese. If you buy and shred your own its much better.
Cube potatoes in to 4th leave peels on - boil till just done and drain potatoes let cool till warm.
Mix in the rest of the ingredients while the potatoes are warm.
This Potato Salad is best served a room temp.
You can always cut amounts in half if you want to make less.
Hope you enjoy !!!!!!!!!!!!!!!!!!!!!!!!!!!! And Thanks for watching the show :) Pat Moran
BBQ Shrimp New Orleans Style
2 sticks butter
2 cloves garlic
1 bay leaf
¼ cup worchesterhire
½ teaspoon cayenne pepper
1 teaspoon rosemary
1 teaspoon oregano
1½ teaspoons of hot sauce
(more or less to taste)
½ cup olive oil
20-30 pre-cooked shrimp
salt and pepper to taste
Melt butter in large skillet.
Stir in all ingredients except shrimp.
Bring to a boil and add shrimp and
cook on low 15-20 minutes or until
shrimp are pink.
Serve over rice and use excess sauce as a
dipping sauce for French bread.
WA-LA
you have barbecued shrimp, New Orleans style!!!!
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