Bottoms Part 58
not a greeter
Join Date: Nov 2006
Location: padmasana
Posts: 13,927
Hi peeps 
.
I ended up going to see my father around 4pm after all. The roads were just wet by then... not bad driving. The teen is still sulking over the braces lol. Took him some sugar free b'day cake, which I'm pretty sure he appreciated since he was scarfing it down. He still has the infection. They think it started with the picc line but they suspect it has settled in his pacemaker. Now the cardio is suggesting possibly taking that out and replacing
. Pretty sure he'll be in the hospital over the weekend while they run some tests on that.
Tired... going to watch some TV.
Good night
.
. I ended up going to see my father around 4pm after all. The roads were just wet by then... not bad driving. The teen is still sulking over the braces lol. Took him some sugar free b'day cake, which I'm pretty sure he appreciated since he was scarfing it down. He still has the infection. They think it started with the picc line but they suspect it has settled in his pacemaker. Now the cardio is suggesting possibly taking that out and replacing
. Pretty sure he'll be in the hospital over the weekend while they run some tests on that.Tired... going to watch some TV.
Good night
.
smileyologist and lord of bees
Join Date: Sep 2007
Location: mourning smileys near you
Posts: 2,508
I'm just about to go out and see what I can capture for dinner tonight - I'm feeling quite adventurous today, so I'll probably try to cook something involving spices and stuff... 
Got a bit of work to catch up on, but that can wait till tomorrow - I'll probably rent some DVD's and make a few phone calls and see what everybody else is up to; getting drunk no doubt, Saturday and all that
- well, not this tee-totaller!!! :chatter
Got a bit of work to catch up on, but that can wait till tomorrow - I'll probably rent some DVD's and make a few phone calls and see what everybody else is up to; getting drunk no doubt, Saturday and all that
- well, not this tee-totaller!!! :chatter
smileyologist and lord of bees
Join Date: Sep 2007
Location: mourning smileys near you
Posts: 2,508
Originally Posted by tanyapmc 
You could make some perogies. Have you ever made them? They are the bomb. But they take alot of time.
Here's to the tee-totallers! :beerchug:
Here's to the tee-totallers! :beerchug:
I'll check out an online recipe and see if it's do-able, as long as I can find the ingredients and it doesn't involve great skills of cooking then this could be a goer...
smileyologist and lord of bees
Join Date: Sep 2007
Location: mourning smileys near you
Posts: 2,508
Ingredients
Dough
* 2 cups flour
* 1/2 cup milk , warm
* 1/2 cup potatoes , well mashed
* 1 teaspoon salt
* 1 tablespoon vegetable oil
Filling
* 1/2 cup chopped onions
* 1/4 cup butter
* 2-3 cooked potatoes , mashed
* 1 cup grated cheddar cheese
Alternate Filling
* 2-3 cups cottage cheese , drained (or use dry curd)
* 1/3 cup fresh dill , chopped
* 1 egg
* salt and pepper (taste before adding egg!)
Directions
1
---------Dough--------------.
2
Mix dough ingredients together.
3
You may have to add more liquid or flour to make the dough soft and somewhat sticky.
4
Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle.
5
The dough will be slightly sticky.
6
Do not over-knead.
7
Place dough in an oiled bowl.
8
Cover and let rest for 30 minuets.
9
--------------Filling-----------
10
Cook onion in butter.
11
Mix with potatoes, and add cheese while the mixture is still hot.
12
You may substitute Cheez Whiz for the cheddar.
13
Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together.
14
-----------Manufacturing--------
15
Set a large pot of water to boil.
16
Form walnut-sized balls of the filling.
17
Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch).
18
You will probably need to add flour as you roll.
19
Cut out circles approxamitely 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball.
20
Place filling ball in center of dough circle.
21
If the dough has a less-floury side, keep that side up.
22
Fold dough over ball, and pinch edges to form a half circle.
23
To prevent perogies with"horns", I pinch at the top ("90degree mark") of the perogy first, then pinch at the 180 and degree edges, working up to the 90 degree mark.
24
You can cheat pinching the perogies by smearing water on the filling side of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.) In order to prevent perogies from drying out, keep finished perogies on a floured surface, and cover with a floured clean dishcloth.
25
Place several perogies in boiling water.
26
Stir once, gently with a slotted spoon.
27
Perogies are done when they float for a minute (this will take 2-3 minutes).
28
Melt about 1/2 cup of butter or margarine in microwave.
29
Rescue and drain the perogies with the slotted spoon.
30
Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter.
31
Cook, drain, and drizzle the other perogies in the same manner.
32
*Platzkies(pronounced"plutch-keys"): (The scrap dough is not tender enough to make into perogies, but make good"dumplings" by themselves.) Roll out scraps to approxamitely the same thickness as before.
33
Add minimal flour, and handle dough as little as possible.
34
Try to keep edges even.
35
Cut dough with a knife into strips about 8 cm (3 inches) wide.
36
Cut each strip into several triangles and/or squares.
37
Cook strips in water until they float.
38
Repeat draining and drizzling treatment as with perogies.
Dough
* 2 cups flour
* 1/2 cup milk , warm
* 1/2 cup potatoes , well mashed
* 1 teaspoon salt
* 1 tablespoon vegetable oil
Filling
* 1/2 cup chopped onions
* 1/4 cup butter
* 2-3 cooked potatoes , mashed
* 1 cup grated cheddar cheese
Alternate Filling
* 2-3 cups cottage cheese , drained (or use dry curd)
* 1/3 cup fresh dill , chopped
* 1 egg
* salt and pepper (taste before adding egg!)
Directions
1
---------Dough--------------.
2
Mix dough ingredients together.
3
You may have to add more liquid or flour to make the dough soft and somewhat sticky.
4
Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle.
5
The dough will be slightly sticky.
6
Do not over-knead.
7
Place dough in an oiled bowl.
8
Cover and let rest for 30 minuets.
9
--------------Filling-----------
10
Cook onion in butter.
11
Mix with potatoes, and add cheese while the mixture is still hot.
12
You may substitute Cheez Whiz for the cheddar.
13
Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together.
14
-----------Manufacturing--------
15
Set a large pot of water to boil.
16
Form walnut-sized balls of the filling.
17
Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch).
18
You will probably need to add flour as you roll.
19
Cut out circles approxamitely 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball.
20
Place filling ball in center of dough circle.
21
If the dough has a less-floury side, keep that side up.
22
Fold dough over ball, and pinch edges to form a half circle.
23
To prevent perogies with"horns", I pinch at the top ("90degree mark") of the perogy first, then pinch at the 180 and degree edges, working up to the 90 degree mark.
24
You can cheat pinching the perogies by smearing water on the filling side of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.) In order to prevent perogies from drying out, keep finished perogies on a floured surface, and cover with a floured clean dishcloth.
25
Place several perogies in boiling water.
26
Stir once, gently with a slotted spoon.
27
Perogies are done when they float for a minute (this will take 2-3 minutes).
28
Melt about 1/2 cup of butter or margarine in microwave.
29
Rescue and drain the perogies with the slotted spoon.
30
Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter.
31
Cook, drain, and drizzle the other perogies in the same manner.
32
*Platzkies(pronounced"plutch-keys"): (The scrap dough is not tender enough to make into perogies, but make good"dumplings" by themselves.) Roll out scraps to approxamitely the same thickness as before.
33
Add minimal flour, and handle dough as little as possible.
34
Try to keep edges even.
35
Cut dough with a knife into strips about 8 cm (3 inches) wide.
36
Cut each strip into several triangles and/or squares.
37
Cook strips in water until they float.
38
Repeat draining and drizzling treatment as with perogies.
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