FC: DISHING OUT DELICIOUS
1: Table of Contents Creamy pesto pasta salad Turkey burgers with sweet pepper relish Chocolate chip cookies Cranberry Tea Scone Sante Fe Scones Scotch Shortbread Gingerbread Cookies w/ Royal Icing Pumpkin Cookie w/ Cream cheese frosting Pumpkin Tarts Fresh Pasta Cheese and Spinach Ravioli Lasagna Foccacia Bread Chocolate peppermint Sandwiches Blueberry Smoothie Chewy Granola Bars Baked Italian Chicken Shepherd's Pie Double stuffed potatoes lemon mousse Farmhouse sausage chili Stuffed Chicken Spiced rhubarb currant muffins Bacon and cheddar chive muffins Vegetable Chow mein Perogies Cocktail Meatballs
2: Creamy pesto pasta salad
3: 500ml penne pasta 1/4 orange pepper 250ml baby spinach 50ml feta cheese 50ml light mayonaise 50ml sliced red onion 1 artichoke heart 60ml sliced olives 250ml fresh basil leaves 1 clove garlic ground pepper&salt to taste 50ml parmesan cheese 50ml toasted pine nuts 80ml olive oil 1. In a blender/food processor pulse the basil, pine nuts, salts and pepper until its finely chopped 2. while the blender is still running gradually add enough oil to form a smooth and thick consist 3. Transfer the pesto to a bowl and stir in the cheese. Season with more salt and pepper to taste. 4. cook pasta in a large pot of salted boiling water. cook 10-12 minutes or until al dente 5. while the pasta is cooking prepare the vegetables. slice the onion, chop peppers, artichoke and spinach 6. Drain pasta and rinse with cold water. combine with vegetables then set it aside. 7. combine your pesto with the mayonaise. Add to pasta and combine well. Serve and top with feta cheese.
4: 1 1/2 pounds lean ground turkey 5ml chopped fresh rosemary 1 clove minced garlic 4 hamburger buns 15ml fresh chopped parsley 1/2 ml salt and pepper 15ml finely chopped onion
5: TURKEY BURGERS | GRILLED PEPPER RELISH 2 bell peppers 15ml chopped olives 2 ml fresh thyme salt and pepper 50ml finely chopped fresh basil 7ml balsamic vinegar 5 ml olive oil 1. Wash, seed, and cut peppers in half. Broil for 5-7minutes until peppers start to blister. Remember to turn frequently. 2. Place peppers in a large ziplock bag and let them steam for 10-15 minutes. Peel peppers and cut into small chunks. 3. Combine peppers and remaining ingredients. | 1. Combine the turkey, parsley, rosemary, garlic, onion, and salt and pepper. Divide into four equal portions, shaping into half inch patties.
6: 125ml margarine, softened 90ml brown sugar 60ml white sugar 5ml vanilla 1 egg 250ml flour 50ml oatmeal 2 ml baking soda 1 ml salt 60ml chocolate chips
7: CHOCOLATE CHIP COOKIES 1. In a large mixing bowl cream together margarine and sugars. Add vanilla and egg. Mix until smooth. 2. In a separate bowl combine all dry ingredients. Mix until just combined. 3. Combine wet and dry ingredients. Mix until just combined. 4. Drop onto parchment lined baking sheet. Bake for 12-15minutes or until lightly browned.
9: CRANBERRY TEA SCONES 250ml flour 7ml baking powder 1 egg 50ml dried cranberries (chopped) 30ml sugar 60ml butter 75ml milk 10ml orange rind 1. Preheat oven to 400 F 2. In a large mixing bowl, combine sifted flour, sugar and baking powder. 3. Cut in margarine until it resembles the size of small peas. Mix in orange rind and chopped cranberries. 4. Combine liquid ingredients in a liquid measure. Add all at once to the dry, mixing gently with a fork to form a soft dough. 5. Knead lightly on a floured counter top, and roll out to 1" thick. 6. Cut into rounds and place on a ungreased cookie sheet. Sprinkle with sugar. 7. Bake 10-12 minutes or until golden brown.
10: 250ml all purpose flour 60ml cornmeal 7ml baking powder 3ml chili powder 1ml cumin pinch of salt 65ml butter cold and cubed 65ml monterey jack cheese 65ml green peppers 1 egg 90ml buttermilk
11: SANTE FE SCONES 1. Preheat oven to 400 F 2. In a medium bowl combine flour, cornmeal, baking powder, chili powder, cumin, salt. Cut in butter until it resembles coarse crumbs. 3. Add cheese and green peppers. Toss with a fork to combine. 4. In a small bowl whisk together the eggs and buttermilk. Add the mixture to the dry ingredients and stir until a sticky dough is formed. 5. Place the dough on a lightly floured work surface and knead 6-8 times. 6. Divide the dough in 2 equal parts and pat each into 3cm thick circles. With a knife or spatula cut each circle into 1/4's creating 8 wedges. 7. Place scones on a greased cookie sheet about 5cm apart. 8. Bake for 15-18 minutes or until golden brown
12: Scotch Shortbread 250ml butter 60ml icing sugar 500ml flour 1. Cream butter and add icing sugar(add variations at this time) 2. Blend in flour quickly 3. Knead dough until smooth 4. Roll out dough to 1/4" thick. Cut out shapes with 11/2 inch fluted (bumpy edge) cookie cutter. 5. Bake on parchment paper-lined baking sheet in 350F oven for 13-15 minutes, or until golden brown
14: 80ml unsalted butter (softened at room temp) 60ml packed light brown sugar 1/2 egg 45ml dark molasses 2ml pure vanilla extract 270ml all purpose flour 2ml baking soda 1ml salt 2ml ground cinnamon 4ml ground ginger 1/2ml ground cloves | GINGERBREAD COOKIES 1. Preheat oven to 350 F 2. With an electric mixer, cream the butter until smooth. Add the sugar and beat until fluffy. Add the eggs and continue to mix. Add the molasses and vanilla and mix, if mixing becomes too difficult start to use a wooden spoon. 3. Sift and measure the flour. Then re-sift the flour together with the baking soda,salt,cinnamon,ginger,and cloves. 4. Gradually add the dry ingredients to the butter mixture. Work in batches and mix after each until just combined. 5. Shape the dough into a thick disk, wrap in waxed paper and freeze for 10-15 minutes or as long as time permits (ideally 1-2 hours) 6. Grease cookie sheet with shortening. On a lightly floured surface, roll the dough out 3-5 cm thickness and cut out with desired cookie cutters. Royal Icing 175ml confectioners sugar 15ml milk 5ml egg white 1. With an electric mixer blend the confectioners sugar, milk, and egg white together. Add more sugar to get a pipe-able consistency
15: Pumpkin Cookies 250ml all purpose flour Cream Cheese Frosting: 3ml baking powder 2 ounces room temperature cream cheese 2.5ml baking soda 15ml unsalted butter 2.5ml ground cinnamon 60ml confectioner's sugar pinch ground ginger 1ml pure vanilla extract pinch ground cloves 1ml salt 1 large egg, room temperature 150ml light brown sugar 60ml canola oil/corn oil 2.5ml pure vanilla extract 125ml canned pumpkin puree 1. Preheat oven to 325 F and place oven rack in the center of the oven. Line two baking sheets with parchment paper. 2. In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves and salt. 3. In the bowl of your electric mixer, or with your hand mixer beat the eggs and sugar until light and smooth. Beat in oil and vanilla extract, and pumpkin puree. 4. Add the flour mixture and beat just until incorporated. Using 50ml of batter place small mounds of batter onto a baking sheet, spacing 2 inches apart. 5. Bake for 15-18 minutes or until toothpick is inserted and it comes out clean. Remove from oven and transfer to a wire rack. Cool before frosting. CREAM CHEESE FROSTING: 1. Beat the cream cheese and butter until soft and creamy. Beat in the confectioner's sugar and vanilla until frosting is soft and creamy
16: Pumpkin Cookie with Cream Cheese Frosting
17: Pie Shell: 250ml flour 1ml baking powder 75ml shortening 5ml vinegar (water to equal 60ml) 1ml salt 10ml sugar 1/2 egg | PUMPKIN TARTS 1. Preheat oven to 400 F 2. Roll out pastry to about 1 cm thickness. Cut out 6-8 circles using a drinking glass. 3. Placed in an ungreased muffin tin. 4. Whisk all of the filling ingredients together in a large mixing bowl. 5. Divide evenly into the prepared pastry shells. 6. Place muffin tin on a baking sheet and bake at 400 F for 15 minutes. After 15 minutes lower the temp to 325 F and continue to bake for and additional 30-40 minutes or until a knife inserted in the center comes out clean. 7. Cool completely before removing from muffin tin. | Filling: 125ml evaporated milk 175ml pureed pumpkin 2ml vanilla 1ml ginger pinch allspiice 1 egg 75ml brown sugar 2ml cinnamon 1ml cloves
18: FRESH PASTA 250 ml all purpose flour 1 1/2 eggs 1ml salt 1. In a large mixing bowl combine flour and salt. Make a well in the center of the dry ingredients. Add the bested eggs. 2. Using a fork gradually combine flour and eggs. 3. On a clean lightly floured surface knead dough for 10 minutes until you have a smooth elastic dough. 4. Cover with plastic wrap and rest for 20 minutes. 5. Divide dough into 4 pieces. Roll out and lightly dust with flour. Feed through the widest setting of the pasta maker approximately 4 times always folding the dough back on itself to increase the strength. 6. Gradually set machine to a smaller setting and continue to roll out dough. When the dough is at desired thickness dust with flour and cover with wax paper to prevent them from drying out.
19: Cheese and Spinach Ravioli with Alfredo Sauce 75ml frozen spinach (thawed) Alfredo Sauce: 50ml ricotta cheese 15ml butter 30ml parmesan cheese 1 clover garlic, minced 50ml mozzarella cheese 15ml flour 1/4 small onion, diced 125ml heavy cream 15ml vegetable oil 50ml milk 1/2 egg 125ml parmesan cheese 1ml salt and pepper 1 chive, chopped salt and pepper, to taste 1. Finely dice onion and saute over medium heat with vegetable oil until translucent. 2. In a small mixing bowl combine the sauteed onions and the rest of the ingredients. Mix until combined. 3. Spread out your precut/rolled pasta sheets onto waxed paper. 4. Place 10-15ml of filling onto pasta sheets into mounds. Place remaining sheets of pasta on top of filling and seal with a dab of water or with a ravioli cutter. 5. Bring large pot of water to boil. When boiling add salt and ravioli. Cook for 4 minutes or until they float to the top. 6. Start making your sauce. Melt butter in a medium saucepan. Add the garlic and cook for about a minute until fragrant not brown. 7. Add the flour and whisk until smooth. Gradually add cream and milk; continue whisking until sauce thickens. Remove from heat and add parmesan cheese, chives and salt and pepper to taste. 8. Combine sauce and ravioli. Garnish with chives and parmesan
20: CHEESE AND SPINACH RAVIOLI
22: Lasagna 1/4 onion, chopped 125ml spinach 1 clove garlic, minced 1/4 green pepper, chopped 250ml tomatoes, chopped 175ml tomato sauce 15ml oil 2ml; basil, oregano 250ml cottage cheese ground beef 1/2 egg 1ml salt 1ml pepper mozzarella cheese 10ml brown sugar 9 oven ready lasagna noodles 1. Wash and prepare vegetables. 2. In a large saucepan add 15ml oil and warm over medium heat. Saute vegetable until tender. 3. Add ground beef and cook until no longer pink. 4. Add tomato chunks, tomato sauce, basil, oregano, and brown sugar. 5. simmer for 20 minutes. 6. In a separate mixing bowl combine cottage cheese, spinach, egg, salt and pepper. 7. Cover the bottom of your pan with a small amount of sauce. Place 3 noodles down. Top with sauce, cottage cheese, and mozzarella cheese. 8. Repeat with another layer of noodles, cottage cheese, and mozzarella. 9. Preheat oven to 375 F 10. Bake lasagna for 30-40 minutes.
23: 500ml flour 15ml instant yeast 1ml salt 15ml sugar 165ml warm water 10ml oil 5ml italian seasoning 15ml parmesan cheese | FOCCACIA BREAD 1. Preheat oven to 375 F. Grease a round cake pan with shortening. 2. Combine 250ml flour, yest, sugar, and salt in a large mixing bowl. 3. Add warm water and beat with a wooden spoon until smooth. 4. Add additional flour 100ml at a time to form a ball of dough. 5. Knead gently on a lightly floured counter until the dough is smooth. 6. Flatten the ball of dough into the cake pan. Brush the surface of the dough with olive oil and prick the top with a fork. 7. Sprinkle on the italian seasoning and parmesan cheese. Press it into the top of the dough lightly. 8. Bake 20-25 minutes or until browned. Cool slightly and cut into wedges.
24: CHOCOLATE MINT SANDWICHES COOKIES: GANACHE: GLAZE: 125ml cocoa 30ml whipping cream semi-sweet 60ml all purpose flour 90ml semi-sweet chocolate chocolate 60ml butter 3ml peppermint extract 60ml sugar 1/2 egg 30ml icing sugar 1. Whisk together cocoa powder and flour in a medium bowl; set aside. Put butter and sugar in another bowl, blend with an electric mixer and mix until pale and fluffy. Add egg until completely incorporated. 2. Add flour mixture to the egg mixture, mix until just combined (do not over mix). Divide dough in half, and shape each section into a disk; wrap in plastic. Put it in the freezer for 15 minutes. 3. Preheat the oven to 350 F. Make the ganache, ring cream to a oil in a small sauce pan over medium heat. Add chocolate, cook stirring constantly until chocolate is smooth. Stir in peppermint extract. Then let it cool for 10-15 minutes 4. Once the cookie has cooled, transfer to a work surface lightly dusted with icing sugar. Roll dough out into 2 cm thickness and cut cookies with a circular cutter. Space cookies 5 cm apart on a baking sheet lined with parchment paper. Bake for 10-12 minutes and let it cool on a cooling rack. 5. Spoon 5 ml of ganache on the bottom of a cookie; sandwich with another. Repeat until all ingredients are utilized. Freeze them until firm, 5 minutes. 6. Make the glaze, in a double boiler melt chocolate over simmering water while stirring constantly. Dip one flat side of each sandwich into the melted chocolate to coat; gently shake off the excess. Place sandwiches chocolate side up on wire racks set above the baking sheet. Refrigerate until set.
26: Blueberry Smoothie 75 ml vanilla rice milk 175 ml milk 1/2 banana 125 ml frozen blueberries 30 ml honey 30 ml ground flax seed 125 ml vanilla yogurt | Blend everything together
27: CHEWY GRANOLA BARS 60 ml peanuts/other chopped nuts 60 ml sunflower seeds 250 ml rolled oats 250 ml rice krispies 125 ml raisins 125 ml other dried fruit 85 ml peanut butter 60 ml packed brown sugar 75 ml golden syrup 2 ml salt 5 ml vanilla extract 1. Preheat oven to 350 F. Grease a loaf pan with cooking spray or shortening. 2. Mix peanuts, sunflower seeds and rolled oats in a bowl. Transfer to a baking sheet and spread out evenly. Bake in the oven approximately for 15 minutes until everything is nicely toasted. Watch oven after 10 minutes to ensure that it does not burn. 3. Meanwhile in a small saucepan combine peanut butter, brown sugar, syrup and salt. Heat on medium high while stirring until mixture starts to bubble. Take the saucepan off the heat and add the vanilla. 4. Transfer the toasted oat mixture into a bowl. Add raisins, dried fruit and rice krispies. Add the peanut butter mixture, mix until everything is evenly combined. 5. Transfer everything to a loaf pan and pat down. Let it cool for an hour before slicing into bars.
29: 2 boneless chicken breasts; cut in half 5 ml garlic powder 5 ml onion powder | 1. Spray a glass casserole dish with a non-stick spray. 2. Sprinkle each chicken breast with salt and pepper, onion powder and garlic powder. 3. Place the chicken pieces in the baking dish. Drizzle the olive oil on the chicken. 4. Bake at 375 F for about 20 minutes. 5. Sprinkle the cheese on the chicken and bake for another 5 minutes. | salt and pepper to taste 5 ml olive oil 15 ml Parmesan cheese
31: SHEPHERD'S PIE 4 large potatoes, peeled and cubed 15 ml butter 15 ml finely chopped onion 120 ml shredded cheddar cheese salt and pepper to taste 3 carrots chopped 15 ml vegetable oil 1 pound ground beef 30 ml all purpose flour 15 ml ketchup 180 ml beef broth 1. Bring a large pot of salted water to a boil. Add the potatoes and let it boil for 15 minutes. 2. Mash potatoes and add butter, take 60 ml of cheese and put in potatoes, add salt and pepper. 3. Bring large pot of salted water to a boil for carrots, dice and mash then set aside. 4. Set oven to 375 F 5. Heat large frying pan with oil, add onion then add the beef, pour out the excess fat add the flour then ketchup and beef broth. Let it simmer. 6. Spread ground beef in casserole dish, spread layers of mash and carrots, top with cheese and bake until golden brown; 20 minutes
32: DOUBLE STUFFED POTATO SKINS 2 LARGE RUSSET POTATOES, CLEANED AND PRICKED WITH A FORK DRIZZLE OLIVE OIL OR VEGETABLE OIL 2 SLICES OF BACON, CHOP[PED INTO 1/2 INCH PIECES 2 SCALLIONS CHOPPED 60 ML SOUR CREAM 250 ML CHEDDAR CHEESE SALT AND COARSE CLACK PEPPER 1. Preheat small non-stick pan over medium heat. 2. Rub potatoes with the drizzle of oil and place potatoes on a microwavable plate, and microwave on high for 12 minutes, rotating once. 3. While potatoes cook, add chopped bacon to a hot skillet and brown until bits are crisp. Add scallions and cook with bacon, for one minute more. 4. Transfer bacon bits and scallions to a paper towel lined plate to drain. 5. Allow potatoes to cool enough to be handled, 5 minutes 6. Preheat broiler to high. Cut potatoes in half and scoop out the flesh into a small bowl. 7. Smash potato flesh together with sour cream until combined using a potato masher. Stir in cheddar cheese, bacon, and scallions and season with salt and pepper, to your taste. 8. Scoop filling back into potato skins and place on a cookie sheet. Place potatoes in oven and brown under broiler, 6 inches from heat for 5 minutes.
34: LEMON MOUSSE 125 ML SUGAR 150 ML LEMON JUICE 3 LARGE EGG YOLKS 1 LARGE EGG 10 ML GRATED LEMON PEEL 250 ML WHIPPING CREAM 8 WHOLE STRAWBERRIES 1. COMBINE SUGAR, LEMON JUICE, 3 EGG YOLKS, 1 WHOLE EGG, AND LEMON PEEL IN A LARGE METAL BOWL. SET BOWL OVER A SAUCEPAN OF SIMMERING WATER (DON'T LET THE BOWL TOUCH THE WATER). 2. WHISK TOGETHER UNTIL THE MIXTURE THICKENS (SHOULD BE THE CONSISTENCY OF MAYONAISE). 3. TRANSFER THE LEMON CURD TO ANOTHER LARGE BOWL. CHILL UNTIL COOL, WHISKING OCCASIONALLY. 4. USING ELECTRIC MIXTURE BEAT 188 ML CREAM IN A MEDIUM BOWL, UNTIL MEDIUM FIRM PEAKS FORM. FOLD 1/3 OF WHIPPED CREAM INTO THE LEMON CURD TO LIGHTEN. 5. THEN FOLD IN THE REMAINING WHIP CREAM. 6. USING ELECTRIC MIXER, BEAT REMAING 60 ML OF CREAM IN A MEDIUM BOWL. SPOON THIS ONTOP OF THE DESSERT. GARNISH WITH THE STRAWBERRIES.
36: FARMHOUSE SAUSAGE CHILI 1. BROWN THE PORK SAUSAGE AND CHOPPED ONIONS ON A LARGE SKILLET. 2. TOWARDS THE END OF THE BROWNING ADD CELERY. 3. WHEN THE CELERY HAS SOFTENED ADD THE TOMATOES TOMATO JUICE OR CHICKEN BROTH, MAPLE SYRUP OR MOLASSES, ONION AND SAGE AND BLACK PEPPER. SIMMER FOR 20 MINUTES 4. ADD THE KIDNEY BEANS. 5. SIMMER FOR 15 MINUTES MORE. 6. SERVE WITH CHEDDAR CHEESE, CORNBREAD OR BUTTERMILK BISCUITS. 4 SAUSAGES 1 LARGE ONION,CHOPPED 1 CELERY STALK,DICED 1 CAN WHOLE TOMATOES,DICED 5 ML TOMATO JUICE OR CHICKEN BROTH 5-10 ML MOLASSES OR MAPLE SYRUP 10 ML GROUND CUMIN 7 1/2 ML POWDERED SAGE 2 1/2 ML GROUND BLACK PEPPER 250 ML KIDNEY BEANS
39: STUFFED CHICKEN BREAST 4-5 CHICKEN BREASTS 1/4 ONION, FINELY CHOPPED 1 RIC CELERY,FINELY CHOPPED 1/4 CUP DRIED CRANBERRIES 3 SLICES DAY OLD BREAD SALT AND PEPPER 5 ML POULTRY SEASONING 30 ML BUTTER 1. IN A FRYING PAN, SAUTE THE CELERY AND ONIONS IN BUTTER. ADD THE POULTRY SEASONING AND REMOVE FROM HEAT. STIR IN THE DRIED CRANBERRIES AND BREAD. SET ASIDE 2. USING A SHARP KNIFE, BUTTERFLY THE BREAST OPEN TO LAY FLAT. PLACE THE BREAST BETWEEN TWO PIECES OF WAX PAPER AND FLATTEN WITH A MALLET. 3. PLACE THE PREPARED STUFFING ON THE BREAST, AND ROLL TIGHTLY. TUCK IN THE END AND SECURE WITH TWINE. 4. HEAT OLIVE OIL IN A PAN AND BROWN ON ALL SIDES. 5. TRANSFER TO A BAKING DISH AND BAKE AT 375 F FOR 45 MINUTES. LET IT REST FOR 5-10 MINUTES BEFORE SLICING.
40: MUFFIN: 300 ml flour 2 ml baking powder 1 ml cinnamon 125 ml diced rhubarb 125 ml brown sugar 1 egg 2 ml baking soda 1 ml salt pinch ground nutmeg and cloves 50 ml currants 25 ml melted butter 125 ml buttermilk STREUSEL: 50 ml flour 25 ml butter 50 ml oatmeal 50 ml brown sugar | SPICED RHUBARB CURRANT MUFFINS 1. Preheat oven to 350 F. Line a muffin tin with paper lines and set aside. 2. Place flour, baking powder, baking soda, salt, and spices in a large mixing bowl. Stir in diced rhubarb and currants. 3. In a separate mixing bowl combine sugar, butter and egg. Mix in the buttermilk. 4. Make a well in the center of the dry ingredients and ass all the wet at once. Mix until it is just combined. 5. Divide and spoon the batter into the muffin tin. 6. Combine topping ingredients in a small mixing bowl and sprinkle over the muffins. 7. Bake for 20-25 minutes or until a toothpick is inserted and comes out clean
41: 3 thick slices of bacon 250 ml flour 12 ml sugar 5 ml baking powder pinch salt 4 ml garlic powder 50 ml vegetable oil 10 ml dried chives 40 ml Parmesan cheese 125 ml sharp cheddar cheese 1 egg beaten 75 ml milk 50 ml cream of mushroom soup
42: BACON AND CHEDDAR CHIVE MUFFINS 1. Place bacon in a large deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 2. Preheat the oven to 400 F. Lightly grease muffin pan. 3. In a large mixing bowl, combine flour, sugar, baking powder, salt, garlic powder, chives, Parmesan cheese, cheddar cheese and crumbled bacon . 4. In a separate bowl combine egg, milk, cream of mushroom soup and vegetable oil. Mix into the dry ingredients and stir together to just moisten. 5. Spoon batter into prepared muffin pans and bake for 20-25 minutes.
43: 150g chow mein noodles 1/4 red chili, finely chopped 1 clove garlic, minced 1/2 onion thinly sliced 1 carrot juliened 1/4 red and yellow pepper, sliced drop of sesame oil soy sauce | VEGETABLE CHOW MEIN 1. Finely slice the chili, then peel and finely chop the garlic. 2. Add a little water to this mixture to make it a paste. 3. Cook the noodles in boiling salted water for 4 minutes and refresh in cold water. 4. Heat the sesame oil in a frying pan or wok and cook the chili paste and onion for 10 minutes. Add the rest of the veggies until they are cooked but still crunchy. 5. Add the noodles for a couple of seconds and combine. Drizzle with a little soy sauce.
44: Dough: 375 ml flour 4 ml salt 1/2 egg 125 ml water 10 ml vegetable oil Filling: 10 ml margarine 45 ml onion, finely chopped 125 ml mashed potatoes (approx. 2) 125 ml grated cheddar cheese 1 ml salt pepper
45: PEROGIES 1. In a medium bowl combine the salt and flour. 2. In a small bowl beat together the egg, water and oil. Stir into the flour mixture to make a soft, but not sticky dough. 3. Turn out the dough onto a lightly floured surface. Knead about 10 times or until just smooth. 4. Cover with a damp cloth and let it rest for 15 minutes 5. In a frying pan heat margarine over medium heat; cook onions 2-3 minutes until tender. 6. Transfer to a bowl and mix with potatoes, cheese, salt and pepper. 7. Work with one half of the dough at a time. Cover the other half. Roll dough onto a lightly floured surface. Cut dough into rounds approximately 8 cm. 8. Place 5 ml of filling on each round. Lightly moisten the edge of one half of the dough. Pinch the edges together. Cover to prevent then from drying out. 9. Bring a large pot of water to a boil. Cook Perogies in small batches. The Perogies are cooked when they float to the top. Drain in a colander. 10. In a large frying pan, melt the remaining margarine. Cook the onions until golden brown. 11. Add the Perogies and toss to coat. Cook for 3-5 minutes or until warmed through.
46: COCKTAIL MEATBALLS 1. Preheat oven to 375 F. 2. Prepare meatballs, finely chop water chestnuts and green onions. Mix together with ground beef and breadcrumbs. 3. Add the soy sauce, salt, and beaten egg. 4. Form the meat mixture into approximately 12 small balls. 5. Place meat balls on a cookie sheet coated with cooking spray and bake for 25-30 minutes. 6. Place cooked meatballs on a plate. 7. Prepare sauce. In a medium sauce pan combine vinegar, pineapple juice, brown sugar, vegetable stock, soy sauce and ginger. 8. In a custard cup mix the cornstarch and water. Add the cornstarch mixture to the pot and cook over medium heat 9. Stir constantly until thickened, stir in the jam. 10. Add the meatballs and heat through. Serve on a platter with toothpicks.
47: 4 water chestnuts 250g ground beef 1/2 egg 60 ml breadcrumbs 1 green onion 15 ml soy sauce pinch of salt SAUCE: 15 ml rice vinegar 15 ml brown sugar 15 ml cornstarch 15 ml plum jam 60 ml pineapple juice 125 ml vegetable broth 1/2 ml powdered ginger 30 ml cold water