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Cooking Measurements
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Cooking Units Converter
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NEW MAIL:

Hi Maggie. And thanks to all who wrote such nice things about Polish Day!

This submission is for Jessica....enjoy.

Pierogi

This is for the dough. The recipe for the filling follows.

5 cups of flour
1 stick (1/4 pound) butter
1 cup sour cream
3 eggs
6 egg yolks
1 pinch of salt

Put flour into a large bowl. Make a well in the center of the mound of flour. Put both the eggs and extra yolks in the center of the well. Cut the eggs into the flour with two knives or a pastry blender. Add water and salt . Knead to form a stiff dough. Cut dough into three balls. Roll each ball of dough out to about the thickness of a pie crust. Cut circles in the dough with a glass or a biscuit cutter. Put some filling in the center of each circle. Moisten the edges of the circles with water. Fold the circle over, and crimp the edges with a fork. They can be frozen at this stage. To cook, bring a pot of water to a boil. Carefully put a few pierogi in the boiling water for a few minutes, They are usually cooked in about five minutes. To serve, brown lightly in butter and eat with sour cream or applesauce.

Potato and Cheese Filling

1 cup farmers or cottage cheese
1 cup mashed potatoes
1 tablespoon finely chopped onion
salt to taste

Combine above ingredients and use for pierogi filling.

There are recipes for prune and sauerkraut filling...but not in my kitchen!

Linda, MI



Dear Maggie,

Hope all goes well at the dentist....Just wanted to say the Polish recipes were great...But then I enjoy everyone's submissions...And I am happy to be an a2z family member

Always,
Angelique, TX



Maggie,

I'm not too sure which category this fits in to - Mailbox, Recipe Request or even a suggestion for a Theme Recipe Idea so I will leave it to you...

We were talking over lunch today here in the office about all the kitchen appliances and machines we have and how most of us rarely use them. This was mainly because no one had any good recipes or ideas and we all seemed to have lost our manuals that come with the appliance. It seemed that all we needed to dust off these items was a little bit of inspiration and it made me think of you & your readers.

So, I was wondering whether this would be a good theme idea or forum for us to share our recipes for using crock pots, rice cookers, bread makers, steamers, deep fryers, waffle makers, pie makers, pressure cookers etc.

Just a thought....

And thanks again for your tireless and always inspirational newsletter, you do such a great job!

HJ in Australia

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Next Monthly Theme...

Fresh Is Best!

What a great theme topic as we all know, fresh is best! So, what are we looking for in this month's theme? We would like recipes using fresh ingredients. No canned vegetables, fruit, etc. It would be ideal if all ingredients were fresh, although some seasonings and spices that are dried may be used. This is great for those of you who, like me, shy away from a lot of canned goods. A peek in my pantry will find very few canned or packaged goods, but almost never a packaged gravy, sauce, etc. Let's have some fun with this theme while the picking is great for fresh fruits and vegetables.

Here is the recipe submission set of rules:

A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.

The rules are as follows:

As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

The deadline for August's theme issue is Friday, July 30th.

Theme recipes must have subject: "Fresh Is Best" and will be posted on Sunday, August 1st.

As usual, only recipes are to be sent to: A to Z Recipes Inbox

Click here to submit an item for posting in this section.
"It is a requirement that items sent for posting NOT be from other newsletters."



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Crazy Corner...

Aliens

Shared by Pat, Minden, NV

Two aliens landed in the Arizona desert near an abandoned gas station. They approached one of the gas pumps and one of the aliens addressed it.

"Greetings, Earthling. We come in peace. Take us to your leader."

The gas pumps, of course, didn't respond. The alien repeated the greeting. Again there was no response. The alien, annoyed by what he perceived to be the gas pump's haughty attitude, drew his ray gun and said impatiently, "Greetings earthling. We come in peace. How dare you ignore us in this way! Take us to your leader or I'll fire!"

The other alien shouted to his comrade, "No, you don't want to make him mad!"

But before he finished his warning the first alien fired. There was a huge explosion that blew both of them 200 meters into the desert, where they landed in a heap rather abruptly.

When they finally regained consciousness, the one who fired turned to the other one and said, "What a ferocious creature. It damn near killed us! How did you know it was so dangerous?"

The other alien answered, "If there's one thing I've learned during my travels through the galaxy, when a guy has a penis he can wrap around himself twice and then stick it in his own ear, you don't mess with him.

Shared by many folks...

There are a lot of folks who can't understand how we came to have an oil shortage here in America.

Well, there’s a very simple answer...

Nobody bothered to check the oil. We just didn't know we were getting low.

The reason for that is purely geographical.

All our oil is in Alaska, Texas, California and Oklahoma.

All our dipsticks are in Washington, DC.

Careful What You Pray For

Shared by Richard, Bradenton, FL

A little boy said to his mother and father, "I want a little baby sister. All my friends have baby sisters."

"Well, you pray for one, and if it's God's will, He will give you one," his father told him.

He prayed for months and finally forgot about it.

Then one day they took him to grandmother's, and when he returned, his father took him to his mother's bed.

His father pulled down the cover and said, "Look, son, a little baby sister."

Then he pulled the cover down a little more to reveal another little sister.

Then he pulled the cover down just a little bit more and there was another little sister.

"Son," he said, "aren't you glad you have three baby sisters?

Aren't you glad now that you prayed for a baby sister?"

"Yep," the little boy replied, "but aren't you glad I quit when I did?"

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That's why they make lingerie...

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MARINATED GREEN BEAN SALAD

~Submitted by Nancy, Sacramento, CA

Ingredients for salad:

3 pounds fresh green beans
3/4 pound fresh sliced white mushrooms
1 (4 oz.) can sliced black olives, well drained
1 (4 oz.) jar green olives with pimentos, well drained

Ingredients for dressing:

6 Tablespoons extra virgin olive oil
2 Tablespoons apple cider vinegar
1/2 teaspoon dried basil leaves
1/4 teaspoon red pepper sauce, or to taste
1/8 teaspoon course ground black pepper, or to taste

Instructions for dressing:

Mix dressing ingredients and set aside.

Instructions for salad:

Wash and string the green beans; cut on the diagonal and until crisp tender, about 5 minutes, DO NOT OVERCOOK. When the beans are done place under cold water and rinse to stop the cooking process, drain well.

Slice green olives and mix all of the ingredients together, including the dressing and marinate overnight or for a least 4 hours in the refrigerator.

Serves 6 as a side dish.

BREAD BOAT DIP

~Submitted by LaDonna, Corvallis, OR

This recipe is a family favorite that a friend of mine gave me.

2 C Sour Cream
1 3/4 C Mayo
2 PKG Ham chopped fine (sandwich meat thin)
2 TBS Finely Chopped Onion
2 Tsp Beau Monde Spice

Mix all of it up in a bowl, refrigerate over night. Before serving pour into a bread boat. I buy a round of sour dough and hollow it out. Serve with small chunks of bread.

DELICIOUS MUSHROOM GRAVY

Submitted by Lillian, FL

1 C. celery, chopped
1 onion, chopped
1 bouillon cube, crushed, or 1 tsp. instant bouillon
1 Tbsp. flour
1 (8 oz.) can mushrooms, or use fresh, sautéed in butter
1 Tbsp. sour cream
butter and Kitchen Bouquet

Cook celery until tender; drain. Sauté onion in butter until brown. Add bouillon and mix well. Continue to mix, adding flour. Add to celery. Stir in mushrooms and cook slowly until thickened. Add sour cream and stir gently.

MY MOM'S WATERCRESS SALAD

~Submitted by Margo, SW CO

2 bunches watercress (4" where string tied)
3 TBSP vinegar
3 TBSP sugar
1/2 tsp salt
1/4 tsp pepper
1/2 pound bacon, cut in half and then sliced into pieces

Wash watercress, wring dry and cut into 1" pieces.

Mix vinegar, sugar, salt and pepper. Add to watercress and toss well.

Brown bacon, drain, saving 1 TBSP bacon grease. Pour bacon and grease over watercress mixture.

Toss again and serve.

BROILED CHICKEN LEGS

~Submitted by Larry Holmes, Ontario, Canada

8 whole chicken legs
1 cup red wine vinegar
2 cups sweet vermouth
2 teaspoons dried tarragon
3 large garlic cloves, coarsely chopped
coarse salt and freshly ground black pepper, to taste

In a large bowl, marinate the chicken legs in a mixture of ½ cup vinegar, 1 cup vermouth, and the tarragon and garlic for 5 hours or overnight.

Place the chicken and marinade in a large frying pan and cook over moderate heat, turning chicken often. When chicken is almost fully cooked, in 10 to 15 minutes, transfer the legs to a broiling pan. Preheat the broiler.

Add the remaining vinegar and vermouth to the marinade and bring to a boil, reducing over high heat until most syrupy (to about ¾ cup).

Meanwhile, place the chicken under the broiler and turn the pieces until very crisp. Return chicken to the sauce and serve.

Makes 4 to 8 servings.

Click here to submit an item for posting in this section.
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Heart Healthy...

SANTA FE SWEET POTATO SOUP
Yield: 8 servings

~Submitted by Jean, Syracuse, NY

INGREDIENTS

- 2 dried New Mexico chili peppers
- 2 cups boiling water
- 1 tablespoon vegetable oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 finely chopped jalapeno pepper, optional
- 1 teaspoon salt, optional
- 1 teaspoon dried oregano leaves
- 4 cups peeled, cubed sweet potatoes, about 1/2 inch
- 6 cups vegetable or chicken broth
- 2 cups corn kernels, thawed if frozen
- 1 teaspoon grated lime zest
- 2 tablespoons lime juice
- 2 roasted red peppers, cut into thin strips
- Finely chopped cilantro

DIRECTIONS

In a heatproof bowl, soak chilies in boiling water for 30 minutes. Drain, discarding soaking liquid and stems. Pat dry, chop finely and set aside.

In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened. Add garlic, jalapeno pepper and salt, if using, oregano, and reserved chilies and cook, stirring, for 1 minute. Transfer mixture to slow cooker stoneware. Add sweet potatoes and broth and stir to combine.

Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until sweet potatoes are tender. Strain vegetables, reserving broth. In a blender or food processor, puree vegetables with 1 cup reserved broth until smooth. Return mixture, along with reserved broth, to slow cooker stoneware. Or, using a hand-held blender, puree the soup in stoneware. Add corn, lime zest and juice. Cover and cook on High for 20 minutes, until corn is tender.

When ready to serve, ladle soup into individual bowls and garnish with red pepper strips and cilantro.

Nutritional Information Per Serving (1/8 of recipe):
Calories: 175, Fat: 3 g, Carbohydrate: 31 g, Fiber: 4 g, Protein: 7 g, Sodium: 439 mg, Cholesterol: 0 mg
Diabetic Exchanges: 1-1/2 Starch, 1 Vegetable, 1/2 Fat

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For Two...

PEPPER STEAK

~Submitted by Jean, Syracuse, NY

1/2 lb round steak (3/4 inch thick), trimmed
1 Tbs vegetable oil
1/4 cup chopped onion
1 garlic clove, minced
1 beef bouillon cube
3/4 cup boiling water
1/8 tsp pepper
1 (14 1/2 oz) can stewed tomatoes
1 medium green pepper, cut into rings
1/4 cup cold water
2 Tbs cornstarch
2 Tbs soy sauce
Hot cooked noodles, optional

Cut meat into 2x1 inch strips; brown in a skillet in oil for 10 minutes. Add onion and garlic; cook for 3-4 minutes. Dissolve bouillon cube in boiling water; pour into skillet. Sprinkle meat with pepper. Cover and simmer for 35 to 40 minutes or until meat is tender. Add tomatoes and green pepper; cover and simmer for 10 minutes. Combine cold water, cornstarch and soy sauce; stir into broth. Bring to a boil; cook and stir for 2 minutes. Serve over noodles if desired.

Makes 2 servings.

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Publisher's Choice...

EASY GRILLED VEGETABLES

Total: 1 hr 25 min
Prep: 10 min
Marinate: 1 hr
Grill: 15 min
Makes 6 servings

Source: Betty Crocker Kitchens

Veggies on the grill can’t be beat! This super-easy recipe shows you how simple it can be.

12 pattypan squash*, about 1 inch in diameter
2 red or green bell peppers, each cut into 6 pieces
1 large red onion, cut into 1/2-inch slices
1/3 cup Italian dressing
Freshly ground pepper, if desired

1. Place vegetables in rectangular baking dish, 13x9x2 inches. Pour dressing over vegetables. Cover and let stand 1 hour to blend flavors.

2. Heat coals or gas grill for direct heat. Remove vegetables from marinade; reserve marinade. Place vegetables in grill basket or directly on grill rack.

3. Cover and grill vegetables 4 to 5 inches from medium heat 10 to 15 minutes, turning and brushing vegetables with marinade 2 or 3 times, until crisp-tender. Sprinkle with pepper.

Purchasing:
*Pattypan squash is a variety of summer squash. Round and slightly flattened, this small squash has a scalloped edge. Find it in grocery stores and farmers’ markets.

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