Pelmeni

Pelmeni

Katja

 

 

This is one of Alex's favorite Russian dishes. His cousin Katja was kind enough to give us their family recipe for it when she came to visit us. It is very time consuming but well worth the effort.

 

1/2 part pork

1/2 part  ground beef

1 large onion chopped

3 garlic cloves chopped

Salt and pepper

 

Combine all ingredients, add water a little at a time until moist.

 

Dough 100 Pelmeni

 

1 beaten egg

1 cup water

1/2 teaspoon salt

3 1/2 to 4 cups flour

 

Mix well, Add salt and enough flour till dough is not sticky. Knead on floured surface by hand until smooth.

 

Roll dough until thin, but not so thin that it will tear. Lay on Pelmeni maker or cut in small circles. Place teaspoon full of meat mixture into center.

 

Cover with another thin layer of dough over pelmeni maker and roll with rolling pin. This will seal and cut them.

 

If using circles cover with same size circle and press and seal edges. Fold them in half so they look like little pillows.

 

 Place on floured cookie sheet and freeze. Place frozen pelmeni in zip lock bag.

 

Cooking:

 

Bring water with 1/4 teaspoon salt to boil. Add Pelmeni and bring back to boil. Turn heat down and simmer for 5 minutes. They should be done when they float to the top of the water.

 

Serve with vinegar, ketchup or sourcream.

 





Inside-out Stuffed Peppers

Inside-out Stuffed Peppers

Donna Tolman

1 lb. ground beef

1/2 c. chopped onion

1 can (16 oz.) stewed tomatoes, cut up

1 large green pepper, chopped

1/2 c. uncooked, long grain rice

1/2 c. water

2 t. Worcestershire sauce

1/2 t. salt

1/4 t. pepper

1 c. shredded, cheddar cheese

Brown beef; drain. Transfer to a greased 2 qt Casserole. Add remaining ingredients, except for the cheese. Cover and bake at 350 for 1 hr. or until rice is tender. Uncover and sprinkle with cheese. Return to oven until cheese melts. About 5 min. 4-6 servings.

ENJOY!



Sour Cream Chicken

This is my husbands favorite dish. His mom was kind enough to share it with me.

Sour Cream Chicken

Ann Turner

1 (16 oz) carton sour cream

1 can Cream of Chicken soup

1 cup shredded cheese

Mix well.

Rice apx 4-6 cups when cooked depending on how much rice you like.

Place cooked rice in bottom of 9x13 pan, lay uncooked chicken breasts* on top of rice and cover with sour cream mixture. Bake at 375 for apx 1 hour or until chicken is done. Sprinkle top with cheese and let melt the last 5 minutes.

*I like to use canned chicken pieces, it turns out just as delicious and it is easier for my children to eat. I just mix it into the sour cream mixture.

ENJOY!



Chicken Noodle Soup AND Navy Bean Soup

Today's Main dish Monday is Chicken Noodle Soup AND Navy Bean Soup. This is my mom's recipe but I like to add a few different things. This is my kids favorite recipes so give it a try and tell me what you think! We like to eat ours with breadsticks.

My kids bowls of Chicken Noodle soup



Chicken Noodle Soup

Donna Tolman and Tracie Turner

1 large can 49 oz. chicken broth

6 c. water

2 T. instant chicken bouillon or 6 bouillon cubes (I like the herb chicken flavor)

1 large onion chopped

4-5 carrots chopped fine (I cut these round so my Hubby could pick them out)

3-4 c. cooked chicken, torn into bite size pieces (I like to sprinkle mine with poultry seasoning)

Opt. celery slices

Combine broth, water, and bouillon in a 6 qt pan. Add vegetables and cook until tender. Add 12 oz. of dry noodles and chicken. Simmer until noodles are done.  Be careful not to over cook the noodles.

Navy Bean Soup: Combine ingredients as directed above, but omit chicken and noodles and add ham hocks, or cut up cooked ham ( I have added bacon too and it was AMAZING) and 3-4 c. navy beans softened over night or canned navy beans. Cover and simmer until beans are tender.

The great thing about soups is you can add ingredients and make it a whole different soup or change the flavor just a little. I like to add poultry seasoning to the broth to kick up the flavor a little on the chicken soup.
I also have added more bouillon and broth before to make flavor stronger, just play with it and see what you like.

Enjoy! 

Main Dish Monday/ Barbequed Meat Loaf

So I have decided that Monday's should be Main Dish Monday's.

This recipe is for my Mom's meat loaf. It is AMAZING!

Meat Loaf

Donna Tolman



1 1/2 lbs ground beef

1 med. onion, chopped

1 1/2 t. salt

1/2 can (8 oz) tomato sauce

1/2 c. bread crumbs or 6-8 crushed salting crackers

1 egg

1/4 t. pepper

Combine, and mix well. Shape into loaf and put in pan.

1/2 can (8 oz) tomato sauce

1 1/2 T. vinegar

1 1/2 T. brown sugar

1 T. prepared mustard

1 t. Worcestershire sauce

Combine and pour over meat loaf.

Bake at 350 for 1 hr and 15 min. Let sit 10-15 min. before slicing.

Enjoy!

7-Up Chicken with Lemon Butter Sauce

Here is one of my favorite main dishes, the recipe says to cook it on the grill but I have also baked it in the oven and it still turns out great.

7-Up Chicken with Lemon Butter Sauce

2 c. 7-Up

1 c. oil

1 c. soy sauce

1 t. horseradish

1/2 t. garlic powder

Combine all ingredients. Marinate chicken in mixture 12-24 hours. Cook on Grill. Serve with Lemon Butter Sauce.

Lemon Butter Sauce: Combine 1 c. melted butter and 3 T. lemon juice. ( I like to add more lemon juice than it calls for because we like an extra lemony flavor.)

Enjoy!