February 20th, 2006 by alice
Tags: Pierogieslfredo
INGREDIENTS
- 1 (1 lb)package frozenpierogi, potato and onion or potato and cheese
- 1 (17 ounce)jaralfredo sauce
- 1 1/2cups dicedham
- 1cupfrozen baby peas
- fresh ground black pepper
- 1/4cup freshly gratedparmesan cheese
DIRECTIONS
- Thaw pierogies in boiling water for five minutes, drain and keep warm.
- In the meantime,combine Alfredo sauce, ham and peas in a saucepan.
- Cook 10 minutes over medium heat, adding milk if too thick.
- Season with black pepper, pour sauce mixture over pierogies and top with Parmesan.
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February 20th, 2006 by alice
Tags: Pea, Sausage, Savory, Soup, Split
INGREDIENTS
- 1lb drysplit peas
- 2quartswater
- 2ham hocks
- 1 choppedonion
- 1/2teaspoongarlic salt
- 1chicken bouillon cube
- 2bay leaves
- 1teaspooncrushed red pepper flakes
- 1/2teaspoonmarjoram
- 3/4cup choppedcelery
- 1cup choppedcarrots
- 3/4lbkielbasa, ring cut into bite size pieces
DIRECTIONS
- Cover split peas with 2 quarts of water.
- Bring to boil for 2 minutes, and then remove from heat and soak for 1 hour.
- Add hamhocks, onion, garlic salt, marjoram, and red pepper flakes.
- Bring to a boil.
- Add bay leaves, celery, carrots, and chicken bouillon.
- Reduce heat to simmer.
- Simmer for 2 hours and stir occasionally.
- Remove hamhocks and cut meat from ham hock and return to soup.
- Discard fatty portions.
- Add sausage chunks and simmer for 1 hour.
- Serve and enjoy.
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February 20th, 2006 by alice
Tags: Ole, Pierogies
INGREDIENTS
- 1 (1 lb)package frozen potato and onionpierogi
- 1 (15 ounce)canchili with beans
- 1cupsalsaor picante sauce
- 1cupfrozen corn
- 1cup shreddedsharp cheddar cheese
DIRECTIONS
- Thaw pierogies in boiling water 5 minutes, drain and keep warm.
- In the meantime, combine chili and salsa in a skillet.
- Cook over medium high heat until hot and bubbly, about 4 minutes.
- Reduce heat to medium, add corn and cook 6 minutes.
- Pour chili mix over pierogies and top with cheese.
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February 20th, 2006 by alice
Tags: Rolls, Sausage, Sweet
INGREDIENTS
- 2 (8 ounce)canscrescent roll dough
- 48cocktail smoked sausage links
- 1cupbutter or margarine(melted)
- 1cup choppedpecans
- 1/3cuphoney
- 1/3cupbrown sugar
DIRECTIONS
- Unroll crescent dough and separate into triangles, then cut each triangle piece of dough lengthwise into 3 triangles.
- Place a sausage on long end of triangle and roll up tightly and set aside.
- Repeat for all of the sausages.
- Combine melted butter, pecans, honey and brown sugar in a 9×13 inch baking dish.
- Arrange sausage rolls seam side down, in butter mixture.
- Bake at 400 for 15 to 20 minutes until golden brown.
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February 20th, 2006 by alice
Tags: Beefyions, Rings
INGREDIENTS
- 1cuppancake mix(regular mix)
- 1egg
- 1tablespoonvegetable oil
- 1beef bouillon cube
- 2-3largeonions
DIRECTIONS
- Dissolve bouillon cube in 1/2 cup of boiling water- Let cool!
- In a bowl, beat egg, oil and bouillon cube mixture together Stir in pancake mix- Beat until a smooth consistency Cut onions into at least 1/4″ slices and break into rings Dip onion rings, a few at a time, into batter Fry in hot oil in a skillet or a deep fryer at 350 degrees F- turning once- Remove when golden brown on both sides Drain on paper towel.
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