Text 10917, 83 rader
Skriven 2011-05-18 10:42:10 av Dave Drum (1:18/200.0)
  Kommentar till text 10889 av Sean Dennis (1:18/200)
Ärende: Staying Alive
=====================
-=> Sean Dennis wrote to DAVE DRUM <=-

 DD> I ask, because it sure looks like Clean Dave is done with us.

 SD> He's still alive and well as my wife follows his foodie blog.  The last
 SD> update listed on the elist was 2008 but I know that's not right.  I've
 SD> queried the elist bot to see what the status is.  I believe that
 SD> someone else may be keeping the elist up.  I'll post what I find out as
 SD> soon as I get a response.

I know Sacerdote is still above the grass ... I read his blog a couple times
per week my own self. Even post the odd comment now and then.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Auntie Nellie's Pierogi Dough
 Categories: Breads, Dumplings
      Yield: 30 servings
    
      2 c  Sifted flour
      1 lg Egg
    1/2 c  Warm water
      1 ts Salt
      2 tb Butter; melted

  Mix all ingredients lightly and knead in the bowl.

  Rest for an hour, covered. Then turn out onto a floured
  board and knead again until smooth. The dough should be
  silky, firm and elastic.

  Roll out dough about 1/8" thick. I don't roll out the entire
  batch at once, but only enough for three or four pierogi.
  You can gather up scraps, knead them briefly, and then roll
  them again - it won't make the dough tough.

  Cut out circles with a coffee cup or medium biscuit cutter.
  (Use a large biscuit cutter if you want pierogies the size
  of the ones you buy in the store these days. The coffee
  cup/medium biscuit cutter method produces the same kind of
  smaller pierogies that were common up through the 1950s.)

  Put a small amount of your choice of filling in the center
  of each of the circles - about a teaspoon or so will be
  plenty - and then fold the circle in half with the filling
  in the center. 

  Firmly pinch the outside edges together to seal the pierogi
  - they need to be well-sealed to keep them from opening up
  when you cook them.

  To cook: bring a pot of water up to a full rolling boil and
  drop the pierogi in. Turn the heat down a bit to a low boil
  to prevent them from opening back up. Cook them for a few
  minutes after they rise to the top of the pot and float.
  Serve with melted or browned butter, or you can saute them
  in a little butter with some sliced onions until they are
  slightly browned.

  If you're making them way ahead of time - say, during Lent
  for eating at Easter breakfast - place them, separated, on a
  rack or a cookie sheet in your freezer. They'll be frozen
  solid in about an hour, and then you can tip them into a
  plastic bag and pop them back into the freezer for
  longer-term storage. 

  Tip: Don't bag them before they are completely frozen, or
  they will stick together into an impossible-to-separate
  mass.

  Enough for 24-30 old-style small pierogi

  Recipe from Dave Sacerdote
 
  From: http://www.davescupboard.blogspot.com/

  Uncle Dirty Dave's Archives

MMMMM
 
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