FARMERS CHEESE PIEROGI FILLING
INGREDIENTS:
1 to 1-1/2 pounds of Farmer’s Cheese
1 egg, beaten
1 teaspoon sugar
1/4 teaspoon nutmeg
DIRECTIONS:
Mix all ingredients. Refrigerate until cold.
Use 1 teaspoonful per pieroghi.
Makes 4-5 dozen.
Recipe courtesy Gloria w.
CABBAGE PIEROGI FILLING
INGREDIENTS:
Medium head of cabbage
¼ cup canola oil
Sea salt
Pepper
DIRECTIONS:
Grate a solid, medium head of cabbage.
Fry cabbage in 1/4 cup oil, until cabbage is lightly browned and tender.
Add a little water, if too dry, to complete cooking.
Add salt and pepper to taste.
Refrigerate until cold.
Roll into 1” balls.
Makes 6 dozen.
Recipe courtesy Gloria w.
PRUNE PIEROGI FILLING
INGREDIENTS:
Solo® prune filling (Use a teaspoonful or less per pierogi)
or
Dried pitted prunes
DIRECTIONS:
If using dried pitted prunes, boil in a small amount of water to soften. Drain. Cut in half, if prunes are too large.Makes 4 dozen.Recipe courtesy Gloria w./span>
POTATO & CHEESE PIEROGI FILLING
INGREDIENTS:
5 pounds potatoes, peeled and cubed
1 teaspoon garlic powder, add to water
8 ounces extra-sharp cheddar cheese
1/4 cup butter
1 teaspoon sea salt
DIRECTIONS:
Boil potatoes until tender. Drain, reserving some of the water.
Mash potatoes with 8 ounces shredded extra-sharp cheddar cheese,
1/4 cup butter, and 1 teaspoon salt.
Add a bit of reserved water if needed, to moisten.
Refrigerate until cold. Roll into 1″ balls.
Makes 8-9 dozen.
Recipe courtesy Gloria w. (more…)
Pierogi Dough
INGREDIENTS:
2/3 cup tapioca flour
2/3 cup potato starch flour
2/3 cup brown rice flour
3 tablespoons corn starch
2/3 teaspoon salt
1 teaspoon xanthan gum
1 stick butter
2/3 cup sour cream
3 eggs, beaten
1 teaspoon apple cider vinegar
DIRECTIONS:
Eggs, butter, and sour cream should be cold for best results.
Combine dry ingredients in mixing bowl.
Cut cold butter into slices and work into flour mixture with pastry cutter.
Add eggs, sour cream and vinegar. Stir until well blended. Work dough into a ball using hands, adding a little more flour, as needed. Dough should be not be sticky.
Roll 1/4 of the dough at a time. Roll out as for pie crust. Flour board and rolling pin so dough doesn’t stick to surfaces. You can also roll dough between wax paper sheets, but flour those as well.
Cut 3″ circles out of dough.
Fill centers with approximately 1 tablespoon of cold filling.
Gently fold in half. Gently press edges together to seal.
To freeze: Arrange pierogies onto cookie sheet so none are touching. Freeze until solid. Remove from tray. Store in freezer bags.
To cook: Place frozen pierogies into boiling water. Boil gently until they float to surface (approximately 3-5 minutes). Drain.
To serve: Melt 1 stick of butter. Add 1 chopped onion. Fry until onions are nicely browned. Toss mixture over pierogies.
Makes 4 dozen.
Recipe courtesy Jamie f.
Baked Mac & Cheese
INGREDIENTS:
1 pound gf macaroni
12 ounce extra sharp cheese, cubed
1 cup or more of milk
1 tablespoon Romano cheese
¼ teaspoon cracked peppercorn
2 tablespoons butter
DIRECTIONS:
Cook 1 pound gf macaroni in boiling water according to package directions. Drain. Spritz baking pan with cooking spray. Place macaroni and cubed cheese into 12” x13” pan. Pour milk into pan until it just appears to surface. Dot with butter. Sprinkle with pepper and Romano cheese. Cover with tin foil.
Bake 350° for 30 minutes or until milk has absorbed.
Atufé
INGREDIENTS:
1 onion
1 bell pepper
3 medium cloves of garlic
2 tablespoons olive oil
2 12 ounce cans cooked chicken
2 tablespoons paprika
2 large cans gf cream of mushroom soup (Progresso)
1-3 chopped jalapenos
2 teaspoons cayenne pepper
DIRECTIONS:
Sauté onion, bell pepper, and garlic in olive oil. Add cream of mushroom soup, and chicken with broth. Stir until smooth. Add paprika, 1 to 3 chopped jalapenos and 2 teaspoons cayenne.
Adapted from Elizabeth b’s recipe.
Pizza Crust
INGREDIENTS:
3 tablespoons cornmeal
1 ½ cup brown rice flour
1 ½ cup tapioca flour
1 ½ cup sorghum flour
3 teaspoons xanthan gum
3 packages quick-rising dry yeast (7 teaspoons)
3 teaspoons natural turbinado sugar
1 ½ teaspoons salt
2 cups very warm water
3 tablespoons vegetable oil
DIRECTIONS
Oil 2 flat baking stones and 1 cast iron fry pan. Sprinkle with cornmeal.
Combine flours, xanthan gum, yeast, sugar, and salt. Add water and oil. Stir well. Divide into 3 portions. Press onto pans to within 1 inch of edge. Dough will be sticky. Use flour on fingers as needed
Let rest 10 minutes.
Spread tomato sauce, fresh garlic, basil, oregano, and cracked peppercorn onto crust. Sprinkle with mozzarella and Romano cheeses. Top with sliced mushrooms, sliced red onion, red and green pepper strips, and sliced black olives.
Preheat oven 400° F.
Bake 16-18 minutes until crust and cheese are golden brown.