Sam's Sweets

Filling Ingredients:

3 red potatoes, peeled and diced

½ c. cheese, grated

Salt and pepper to taste

Filling Preparation:

1. Boil potatoes until soft.

2. Mash the potatoes with the grated cheese, adding salt and pepper to take.

3. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire.

4. Let the potato mixture cool and refrigerate.

5. The next day, form the dough into 1” balls.

Dough Ingredients:

2 c. flour (approximately)

1 c. full fat sour cream

Dough Preparation:

1. Mix together the flour and sour cream and work until the dough loses most of its stickiness (about 5-7 minutes)

2. Wrap the dough in plastic and refrigerate.

3. Using your hands, roll the dough into the shape of a log.

4. Roll out the dough on a floured countertop until 1/8” thick. Cut circles of dough with a cookie cutter or drinking glass. OR Roll the dough into a log. Slice the log into 12 equal pieces. Mold each piece into a circle using your hands.

5. Place a ball of filling onto the circle, fold the circle in half, and pinch the edges closed with your fingers.

6. Boil the pierogies a few at a time in a large pot of water.

7. Pierogies are done when they float to the top (about 8 – 10 minutes)

8. Remove the pierogies from the water using a slotted spoon. Place in strainer for a few minutes.

9. Place piergies in a bowl and cover with sauted onions to prevent the pierogies from sticking to each other.

Source: Miller Cafeteria

Today in class we made pierogies. What our group did well is the making of the dough and filling and the folding of our perogies, we made sure to have enough overlap on the perogies. One thing we didn't do so well was the rolling of our perogies, our foil had come off of the bowl so some of the dough became tough to roll. What I would change for next time is to add more spices to the perogie so it would taste better. One thing we learned that is important to this recipe is that we need to make sure that the perogie is fully overlapped or else it will explode in the pot.

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 4

Ingredients:

1 cup enriched white rice

2 cups water

1/3 cup chopped baby carrots

1/4 cup frozen green peas

1 tablespoon vegetable oil

1 egg

soy sauce to taste

sesame oil, to taste (optional)

Directions:

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.

3. Heat wok over high heat.

4. Pour in oil, then stir in carrots and peas; cook about 30 seconds.

5. Crack in eggs, stirring quickly to scramble eggs with vegetables.

6. Stir in cooked rice. Shake in soy sauce, and toss rice to coat.

7. Drizzle with sesame oil, and toss again.

Source: Allrecipes

Today in class we made fried rice. What went well in our group was that we got our rice finished on time and we were finished prepping our other ingredients by the time it was finished. Something that didn't go so well was that we had a lot of water burns on the side of our pot and stove. Which took away the time from cooking becuase we had to clean. What I would change for next time is that we add more ingredients like green and red peppers. One thing we learned that is crucial to the recipe is to not over stir the rice or it will become mushy.