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Tom - Re: great sounding food

Posted By: Capt D
Date: Saturday, 4-23-11, at 11:19 a.m.

In Response To: Re: great sounding food (tom)

If you're talking pierogi's...never used sausage as filling. Pork loin (chopped or well ground) + regular onion sauteed in butter. If meat balls together well, blot onions, then mix w/ meat + little salt and pepper. If meat dry (usually the case when meat is very lean) do not blot the onions...just add to the meat + little salt and pepper. 3lb.'s well trimed pork loin should = about 4 dozen pierogi. 2 heaping teaspoons of filling per 5" round very thin dough shell.

Hams just out of the oven. 4 dozen pierogis pan fried in butter and onions and in caseroles. Leaving for daughters for the feast now.

Easter Vigil service tonite.

Again, everyone enjoy whatever you have planned for the weekend. Hopefully you'll be following traditions, or starting some the kids can follow.

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Messages In This Thread

Easter Greetings -- Capt D -- Tuesday, 4-19-11, at 10:49 a.m.
Re: Easter Greetings -- tom -- Tuesday, 4-19-11, at 1:05 p.m.
Re: Easter Greetings -- diver531 -- Tuesday, 4-19-11, at 4:38 p.m.
Re: Easter Greetings -- tom -- Tuesday, 4-19-11, at 5:12 p.m.
Re: Easter Greetings -- King -- Tuesday, 4-19-11, at 6:01 p.m.
Re: Easter Greetings -- dude -- Tuesday, 4-19-11, at 6:24 p.m.
Re: Easter Greetings -- Capt D -- Wednesday, 4-20-11, at 12:11 p.m.
Re: Easter Greetings -- Terry -- Wednesday, 4-20-11, at 11:39 p.m.
Re: Easter Greetings -- King -- Friday, 4-22-11, at 11:49 p.m.
Re: Easter Greetings -- Terry -- Saturday, 4-23-11, at 12:08 a.m.
Re: Easter Greetings -- King -- Saturday, 4-23-11, at 1:12 a.m.
Re: Easter Greetings -- diver531 -- Thursday, 4-21-11, at 10:12 a.m.
Re: Easter Greetings -- King -- Friday, 4-22-11, at 11:47 p.m.
Re: Easter Greetings -- sach -- Friday, 4-22-11, at 11:13 a.m.
Re: great sounding food -- tom -- Friday, 4-22-11, at 5:05 p.m.
Tom - Re: great sounding food -- Capt D -- Saturday, 4-23-11, at 11:19 a.m.
Re: Easter Greetings -- Terry -- Tuesday, 4-19-11, at 10:27 p.m.

 

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