Filling: 2 pounds potatoes 2 cloves garlic 1 teaspoon salt 2 tablespoons butter 1 chopped onion 1/4 teaspoon pepper 1 teaspoon chopped parsley 1 pound farmer's cheese chopped parsley or chives and sour cream, for garnish
Dough: 1 cup milk 2 tablespoons sour cream 1 egg 1 tablespoon salt 3 to 4 cups flour 1 tablespoon salt 1 teaspoon oil 4 tablespoons butter
To make filling: Peel potatoes and boil with the garlic and salt. In the meantime, melt butter in pan. Add chopped onions and saute until golden brown; add pepper and parsley and set aside to cool. Mash the potatoes; add the onion mixture and let cool. When cooled, add the farmer's cheese and mix well to incorporate all ingredients.
To make dough: In a bowl, whisk together milk, sour cream, egg and salt. Slowly add flour by the cup and mix to form dough, adding enough flour so that the dough comes together and does not stick to your hands. Knead the dough on a lightly floured surface until smooth, about 5 to 7 minutes.
For easy rolling out of dough, cut dough ball in half. Cover one half with a towel so it does not dry and roll the other half of the dough ball on a lightly floured surface to about 1/8 -inch thickness. Using a glass or biscuit cutter, cut out round circles. Spoon a teaspoon of the filling into the middle of each circle, fold over to make half-moon shapes and close on ends with fingertips.
Set finished pirogi aside on floured surface and continue with the other half of dough. Bring 2 1/2 quarts water with a tablespoon of salt and a teaspoon of oil to a boil, slowly drop in about 15 pirogi at a time and slowly simmer for about 2 to 3 minutes. Do not let them boil too fast or they will fall apart. When pirogi rise to the top, they are done. Remove with a slotted spoon to plate. Let them drain.
To serve, melt 4 tablespoons butter in a pan and drizzle over pierogi. Garnish with chopped parsley or chives and sour cream. Pierogi also can be sauteed in the butter and then served with sour cream. Makes 24 to 30 pirogi. ... View related article.
This is the way I make my baked spaghetti. In a pot or deep skillet brown your hamburger, pork sausage or chicken. drain fat. add 1 can of Hunts spaghetti sauce meat flavor (you can use Rague or any other brand. I find Hunts to be the cheapest). Add two big pinches of sugar, 1 tablespoon garlic powder, 1 minced onion, some Parmesan cheese, about a table spoon of dried Italian seasoning. Let simmer while making spaghetti. Cook spaghetti, rinse the starch off in a colander. Put it in the pot and mix with sauce. Add to casserole dish. Completely cover with mozzarella and bake at 350 F. for about 40 minutes. Keep an eye on it you want the cheese to just start to brown. ... View related article.
I've always heard that churning the water drowns the larvae. This would be better than using chemicals. try churning the water for a minute every day. Also try covering the top with a board during dry weather. This will keep any bugs inside. ... View related article.
