phantomcg
08-31-2000, 11:59 PM
Ok, I'm going to try this.... I've had my MasterCook forever (since 1993 I think) but I've never tried exporting recipes and then posting them, so if this doesn't work, please bear with me. The first recipe is from CL's Jan/Feb 1998 issue
* Exported from MasterCook II *
Pierogi
Recipe By : Cooking Light Magazine: Jan/Feb 1998
Serving Size : 5
1 cup Yukon gold or baking potato, diced & peeled
1 teaspoon butter
1/2 cup chopped onion
2 ounces light processed cheese (i.e. Velveeta Light) -- diced
2 tablespoons low fat sour cream
1/2 teaspoon caraway seed -- crushed
1/2 teaspoon salt
1/4 tablespoon white pepper
2 cans all-purpose flour
1/2 teaspoon salt
1/3 cup water
2 large eggs -- lightly beaten
1/3 cup all-purpose flour
2 quarts water
cooking spray
3 tablespoons butter
1 cup onion -- sliced vertically
1/2 cup fennel bulbs -- sliced vertically
1. Cook potato in boiling water in a medium saucepan 10 minutes or until tender. Drain potato in a colander over a bowl, reserving 2 tablespoons cooking liquid. Return potato to pan. Add reserved cooking liquid; beat at medium speed of mixer until smooth. Set aside.
2. Melt 1 tablespoon butter in pan over medium heat. Add chopped onion; sauté 5 minutes or until tender. Remove from heat; stir in potato, cheese, and next 4 ingredients (cheese through white pepper). Cover and set aside.
3. Lightly spoon 2 cups flour into a dry measuring cup; level with a knife. Combine with 1/2 teaspoon salt in a large bowl; make a well in center of mixture. Stir in 1/3 cup water and eggs. Turn dough out onto a lightly floured surface, kneading lightly 4 to 5 times. (Dough may appear dry but will moisten while kneading). Cover and let rest 10 minutes.
4. Divide dough into 5 equal portions. Working with 1 portion at a time (covering remaining dough to keep from drying), roll each portion to a 1/8-inch thickness on a lightly floured surface. Cut 5 circles with a 3-inch round cutter, discarding dough scraps. Spoon 2 level teaspoons potato mixture onto half of each circle. Moisten edges of dough with water. Fold dough over filling; press edges together with floured hands to seal. Place pierogi on a large baking sheet sprinkled with 1/3 cup flour. Cover. Repeat procedure with remaining dough and potato filling.
5. Bring 2 quarts water to a boil in a Dutch oven; add 5 pierogi. Cook 3 minutes or until pierogi float to surface. Remove pierogi with a slotted spoon; place on a wire rack coated with cooking spray. Repeat procedure with remaining pierogi.
6. Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium heat. Add 1/2 cup sliced onion and 1/4 cup fennel; sauté 10 minutes or until tender. Add 12 pierogi; sauté 5 minutes or until thoroughly heated and lightly browned. Set aside. Repeat procedure with remaining butter, onions, fennel, and pierogi. Serve immediately. Yield: 5 servings (serving size: 5 pierogi)
NOTES : If you don't want to cook all of them, you can freeze some for later. They can go right from the freezer into a pot of boiling water.
CALORIES 394 (28% from fat); FAT 12.4g (sat 6,8g, mono 3.6g, poly 0.9g); PROTEIN 12.5g; CARB 57.7g; FIBER 3.1g; CHOL 112mg, IRON 3.4MG; SODIUM 748mg; CALC 96mg.
* Exported from MasterCook II *
Pierogi Dough
Recipe By : Morten's Recipe Collection
3 cups all-purpose flour
1 1/2 teaspoons salt
1 egg
3/4 cup water
4 teaspoons vegetable oil
In bowl, combine flour with salt. Beat together egg, water and oil; stir into flour mixture to make soft but not sticky dough that holds together in a ball. If necessary, add 1 Tbsp more water at a time, being careful not to make dough sticky. Turn out dough onto lightly floured surface; knead about 10 times or till smooth. Halve dough, cover with plastic wrap or damp cloth. Let rest for 20 minutes. Working with 1 portion of the dough at a time, and keeping the remaining dough covered, roll out on a lightly floured surface to 1/16" thickness. Using 3 inch round cutter, cut dough into rounds. Place 1 tsp desired filling on each round. Lightly moisten edge of 1/2 of dough with water, pinch edges together to seal and crimp attractively. Place on cloth; cover with damp cloth to prevent drying out. Repeat with remaining portion of dough. In large pot of boiling salted water, cook pierogies in batches, for 1 1/5 to 2 minutes or until they float to top, stirring gently to prevent pierogies from sticking together or to the bottom of pan. With slotted spoon remove to colander to drain.
NOTES : Makes about 30 pierogies.
* Exported from MasterCook II *
Pierogi Filling (Cottage Cheese)
Recipe By : Morten's Recipe Collection
1 cup cottage cheese
1 egg -- beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon green onion -- chopped
Combine and use for pierogi filling.
Notes: makes enough filling for about 30 pierogies
* Exported from MasterCook II *
Pierogi Filling (Potato, Onion & Cheese)
Recipe By : Morten's Recipe Collection
1 tablespoon butter
1/3 cup onion -- finely chopped
1 cup mashed potatoes -- cold
3/4 cup cheddar cheese -- shredded
1/2 teaspoon salt
1/4 teaspoon pepper
In a skillet, heat butter over medium heat, cook onion for 3 to 5 minutes or until tender. Transfer to a bowl and mix in potatoes, cheese, salt and pepper.
Notes: makes enough filling for about 30 pierogies
It worked!!!! I'm so proud of myself!!
[This message has been edited by phantomcg (edited 08-31-2000).]
* Exported from MasterCook II *
Pierogi
Recipe By : Cooking Light Magazine: Jan/Feb 1998
Serving Size : 5
1 cup Yukon gold or baking potato, diced & peeled
1 teaspoon butter
1/2 cup chopped onion
2 ounces light processed cheese (i.e. Velveeta Light) -- diced
2 tablespoons low fat sour cream
1/2 teaspoon caraway seed -- crushed
1/2 teaspoon salt
1/4 tablespoon white pepper
2 cans all-purpose flour
1/2 teaspoon salt
1/3 cup water
2 large eggs -- lightly beaten
1/3 cup all-purpose flour
2 quarts water
cooking spray
3 tablespoons butter
1 cup onion -- sliced vertically
1/2 cup fennel bulbs -- sliced vertically
1. Cook potato in boiling water in a medium saucepan 10 minutes or until tender. Drain potato in a colander over a bowl, reserving 2 tablespoons cooking liquid. Return potato to pan. Add reserved cooking liquid; beat at medium speed of mixer until smooth. Set aside.
2. Melt 1 tablespoon butter in pan over medium heat. Add chopped onion; sauté 5 minutes or until tender. Remove from heat; stir in potato, cheese, and next 4 ingredients (cheese through white pepper). Cover and set aside.
3. Lightly spoon 2 cups flour into a dry measuring cup; level with a knife. Combine with 1/2 teaspoon salt in a large bowl; make a well in center of mixture. Stir in 1/3 cup water and eggs. Turn dough out onto a lightly floured surface, kneading lightly 4 to 5 times. (Dough may appear dry but will moisten while kneading). Cover and let rest 10 minutes.
4. Divide dough into 5 equal portions. Working with 1 portion at a time (covering remaining dough to keep from drying), roll each portion to a 1/8-inch thickness on a lightly floured surface. Cut 5 circles with a 3-inch round cutter, discarding dough scraps. Spoon 2 level teaspoons potato mixture onto half of each circle. Moisten edges of dough with water. Fold dough over filling; press edges together with floured hands to seal. Place pierogi on a large baking sheet sprinkled with 1/3 cup flour. Cover. Repeat procedure with remaining dough and potato filling.
5. Bring 2 quarts water to a boil in a Dutch oven; add 5 pierogi. Cook 3 minutes or until pierogi float to surface. Remove pierogi with a slotted spoon; place on a wire rack coated with cooking spray. Repeat procedure with remaining pierogi.
6. Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium heat. Add 1/2 cup sliced onion and 1/4 cup fennel; sauté 10 minutes or until tender. Add 12 pierogi; sauté 5 minutes or until thoroughly heated and lightly browned. Set aside. Repeat procedure with remaining butter, onions, fennel, and pierogi. Serve immediately. Yield: 5 servings (serving size: 5 pierogi)
NOTES : If you don't want to cook all of them, you can freeze some for later. They can go right from the freezer into a pot of boiling water.
CALORIES 394 (28% from fat); FAT 12.4g (sat 6,8g, mono 3.6g, poly 0.9g); PROTEIN 12.5g; CARB 57.7g; FIBER 3.1g; CHOL 112mg, IRON 3.4MG; SODIUM 748mg; CALC 96mg.
* Exported from MasterCook II *
Pierogi Dough
Recipe By : Morten's Recipe Collection
3 cups all-purpose flour
1 1/2 teaspoons salt
1 egg
3/4 cup water
4 teaspoons vegetable oil
In bowl, combine flour with salt. Beat together egg, water and oil; stir into flour mixture to make soft but not sticky dough that holds together in a ball. If necessary, add 1 Tbsp more water at a time, being careful not to make dough sticky. Turn out dough onto lightly floured surface; knead about 10 times or till smooth. Halve dough, cover with plastic wrap or damp cloth. Let rest for 20 minutes. Working with 1 portion of the dough at a time, and keeping the remaining dough covered, roll out on a lightly floured surface to 1/16" thickness. Using 3 inch round cutter, cut dough into rounds. Place 1 tsp desired filling on each round. Lightly moisten edge of 1/2 of dough with water, pinch edges together to seal and crimp attractively. Place on cloth; cover with damp cloth to prevent drying out. Repeat with remaining portion of dough. In large pot of boiling salted water, cook pierogies in batches, for 1 1/5 to 2 minutes or until they float to top, stirring gently to prevent pierogies from sticking together or to the bottom of pan. With slotted spoon remove to colander to drain.
NOTES : Makes about 30 pierogies.
* Exported from MasterCook II *
Pierogi Filling (Cottage Cheese)
Recipe By : Morten's Recipe Collection
1 cup cottage cheese
1 egg -- beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon green onion -- chopped
Combine and use for pierogi filling.
Notes: makes enough filling for about 30 pierogies
* Exported from MasterCook II *
Pierogi Filling (Potato, Onion & Cheese)
Recipe By : Morten's Recipe Collection
1 tablespoon butter
1/3 cup onion -- finely chopped
1 cup mashed potatoes -- cold
3/4 cup cheddar cheese -- shredded
1/2 teaspoon salt
1/4 teaspoon pepper
In a skillet, heat butter over medium heat, cook onion for 3 to 5 minutes or until tender. Transfer to a bowl and mix in potatoes, cheese, salt and pepper.
Notes: makes enough filling for about 30 pierogies
It worked!!!! I'm so proud of myself!!
[This message has been edited by phantomcg (edited 08-31-2000).]