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Category: Pasta

Bacon, Onion, and Potato Pierogi

Published by jarandhel on January 28, 2017
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Bacon, Potato, and Onions Pierogi

Pasta stuffed with mashed potato, bacon, and fried onions.

Ingredients

For the dough

  • 4 cups flour
  • 3 eggs
  • 1 cup milk
  • 1/4 cup butter softened
  • 2 teaspoons salt

For the filling

  • 2 potatos
  • 4 pieces of bacon chopped
  • 1 onion chopped

Instructions

For the dough

  1. 1. Pour flour onto a clean, flat surface.
  2. 2. Make an indentation in the middle of the flour.
  3. 3. Add salt, eggs, and butter to the indent.
  4. 4. Slowly mix together, adding the milk bit by bit until thoroughly mixed.
  5. 5. Continue kneading dough, using water as needed.
  6. 6. The dough will be ready when it is tender, elastic, and does not stick to your hands.
  7. 7. Form the dough into a ball, place it in a bowl, and cover with plastic wrap.
  8. 8. Let rest for one hour.

For the filling

  1. 1. Bake potatoes on lower rack of oven at 425 for 45 minutes to an hour, or until a fork slides in easily.
  2. 2. Cool in refrigerator, peel off skins, and mash well with a fork.
  3. 3. Chop bacon and onions and fry together until browned.
  4. 4. Add bacon and onions to mashed potato, salt and pepper to taste.

To cook the Pierogi

  1. 1. Using a wet rolling pin, flatten a portion of the dough on a floured surface. The outside of the dough needs to be floured to keep it from falling apart when boiled, the inside needs to be without flour so that it will stick to itself when folded over.
  2. 2. Using a drinking glass, cut a circle out of the dough.
  3. 3. Using a teaspoon, scoop some of the filling into the center of the circle.
  4. 4. Fold the dough over, into a crescent shape, holding the filling.
  5. 5. Using a fork, press down all around the edge to seal the Pierogi.
  6. 6. Repeat until you have as many Pierogi as you desire. They are quite filling, so you probably won't need more than one or two per person.
  7. 7. Place uncooked Pierogi in a pot of boiling, salted water. Boil until they rise to the surface, then remove.
  8. 8. Fry the Pierogi in olive oil, vegetable oil, peanut oil, or butter until lightly browned on both sides.
  9. 9. Serve with a small spoonful of sour cream on top of each Pierogi.

Recipe Notes

This recipe pairs *excellently* with fried cabbage.

Beef Macaroni Specialty

Published by jarandhel on March 22, 2015
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Beef Macaroni Specialty

This recipe was a specialty of my father's.
Servings 4

Ingredients

  • 1 lb ground beef
  • 2 large onions
  • 1 can italian style stewed tomatos
  • 2 boxes Kraft Mac & Cheese

Instructions

  1. Brown the ground beef.
  2. Do not slice the onions like they were going in a sandwich, and do not chop them. Instead, quarter them, going from top to bottom rather than around the middle, then continue cutting top to bottom until you have them the size you want.
  3. Add onions and stewed tomatoes. Simmer until onions are fully cooked, stirring frequently so meat does not burn.
  4. Meanwhile, boil water and cook macaroni.
  5. Drain the macaroni and add to meat mixture, which you should have transferred to a large serving dish when it finished cooking.
  6. Stir in the cheese packets from the macaroni, and then add as much additional grated yellow cheese as you want.
  7. You can also add seasonings to taste. My mother sometimes adds some extra garlic, but generally find that the seasoning of the Italian style stewed tomatoes, plus the cheese, gives it enough flavor.