Grandma would make cabbage and potato pierogi. Excellent with keilbasa. Considered a Polish Dumpling. We would have them every Christmas.
4 c. flour
6 Tbsp cottage cheese (dry large curd)
1 stick butter (softened)
1 c. milk
Mix all ingredients until rolled into ball. Knead dough for 5 minutes. or until dough is smooth and elastic. Pull off 1 inch pieces then flatten into circles about 1/8 inch thick, then fill. Boil in water for about 10-12 minutes. Drain. Fry in butter. Top with sour cream or lots of melted butter with sauteed onions.
Filling various types:
1. Mashed potatoes and cottage cheese with a little butter.
2. Mashed potatoes with American cheese and some grated onion.
3. Sauerkraut with sauteed onions and bacon.
4. Cabbage (soak in water over night in the fridge) finely diced.
The absolute best fish is freshly caught, especially if the water is nice and cold. Nothing beats the fun and excitement of reeling your dinner in! The fish in the picture are hatchery raised. A lot of places are stocked with the fisherman in mind. They still have all the fun and excitement of ‘wild’ fish without the guilt.
Did you ever want to try fly fishing? It’s so exciting and fun to learn. Small stocked lakes are a great place to learn. It’s a lot easier than a stream or river because there are less overhead trees and branches to get caught on !
Fire up the grill, add mesquite chips or wood for an incredible flavor. If you are cooking indoors liquid smoke lightly sprinkled on the fish while frying in butter will give it that cooked on the grill flavor. Lightly season with salt and pepper and cook on non-stick foil until it becomes flaky.
Serve with a slice of lemon or lemon juice to give a little zing.
Bacon can be very versatile with meals. Especially those odds and ends pieces that you can find in the bargain store. The secret to making a good bacon base for your soups is to fry your bacon and add your onions and fry them too! Those fatty end pieces work great and cooking them together makes for enhanced flavor.
Potato Broccoli Bacon soup:
1/2 lb. bacon
1 onion (small)
3 medium potatoes
1 small head of broccoli
dash of onion powder
dash of garlic flavor
2 cubes of bouillon (chicken or beef, I like to use one of each)
1/4 cup milk
4-8 oz. cheese grated (can use various types, use your favorite)
1/4 tsp. red pepper (I prefer red pepper vs. black because black sinks to the bottom)
Add all ingredients except milk and cheese. Add water, cook until potatoes and broccoli are done. Turn off the heat and add cheese until melted. Stir constantly as cheese may stick to the bottom of the pot. Add milk. Do not bring to a boil as the milk will curdle.
Bread and butter are great to have with soups. Taste great dipped! Experimenting in the kitchen can be a lot of fun. What’s your favorite cheese to use?