PEROGIS

PEROGIS
6-8 medium sized potatoes
2 1/8 cups sour cream,
1 brick old Cheddar cheese
6-8 strips bacon and a handful bacon bits
a lot of flour
2 medium sized onions

In a medium bowl, add sour cream, and enough flour to make a pliable dough. Set aside
Peel and dice potatoes, make mashed potatoes, add the OLD Cheddar, grated, 1 finely chopped onion, and handful of bacon bits.
On a floured surface, roll out half of the dough, then, using a tumbler, make circles in the dough and add potato and cheese mixture.
Roll out other half and place on top. Cut and seal using tumbler.
To Cook: Boil perogis 3-5 minutes, or until they float; drain, then fry in butter, sliced onion, and bacon strips.

Chocolate Chip Cookies

Chocolate Chip Cookies
1 cup flour
1 dash salt
1/2 teaspoon baking soda
1/2 cup butter (or margarine)
2/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1/2 cup chocolate chips

Preheat oven to 375F
Cooking time 8-10 minutes
Yields about 3-1/2 dozen cookies (2")

Combine dry ingredients together and set aside. Cream butter, gradually add brown sugar and beat until creamy. Add egg and vanilla. Blend in dry ingredients gradually. Fold in chocolate chips. Drop by spoonfuls onto greased cookie sheet. Bake. Cool slightly before removing from sheets. Cool on racks.

Cream Bologna

Cream Bologna
1 lb Bologna
2 cups milk
some flour with water mixed thicken

brown bologna in butter, pour milk in, boil for 5mins, low heat 30mins thicken, pour flour with water in

Brown Sugar Candy

3/4 cup Evap milk
1/4 cup butter
1 tsp vanilla

cook sugar and milk until soft ball stage
remove from heat and add butter & vanilla
beat until smooth, pour into greased pan

Bev's Chocolate Chip Cookies

Bev's Chocolate Chip Cookies
1. 3/4 cup rolled oats
2. 1 cup whole-wheat flour
3. 1/2 teaspoon baking soda
4. 1/2 teaspoon salt
5. 1/4 cup butter, softened
6. 1/4 cup canola oil
7. 1/3 cup granulated sugar
8. 1/3 cup brown sugar
9. 1 large egg
10. 1 teaspoon vanilla extract
11. 1 cup chocolate chips

12. Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
13. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
14. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Yield: 30 servings
Eating Well reader Beverley Rosenber of Santa Barbara, California, contributed this recipe to our Kitchen to Kitchen department. She updated a favorite treat by cutting back on sugar and incorporating whole grains.

Notes:
To make ahead
The cookies will keep in an airtight container for up to 3 days or in the freezer for up to 2 months.

加拿大烤鸡

加拿大烤鸡

材料：
3头大蒜，
1/4杯（50毫升）蔬菜油
1茶勺（5毫升）芥末粉(Dry mustard)
1茶勺（5毫升）干的迷迭香(Rosemary)，最好碾碎（俺没有碾碎）
盐和黑胡椒各1茶勺（5毫升）
3个大土豆（约750克）
4只胡萝卜（约750克）
3只Parsnips(防风草）
1个大洋葱
1只鸡（约3斤半到4斤半）
2只柠檬
1/4杯（50毫升）面粉
1 汤勺鸡粉

1把大蒜剥皮。
2 把2瓣蒜碾碎，放到小碗中，加入2汤勺（25毫升）油，芥末，迷迭香，和一半的盐和黑胡椒，搅拌。
4.准备蔬菜：土豆洗净削皮，切成5公分的方块，胡萝卜、防风草洗净切成5公分长的粗条，洋葱洗净顺长切成6块，一同放入一个盆中。加入剩余的大蒜瓣、油、盐和黑胡椒，拌匀。
5。准备鸡:一般加拿大人直接把鸡、擦干，上料。俺经过几番试验，总结出一个更好吃的办法。把鸡头天晚上用半茶勺盐、半茶勺胡椒和半茶勺辣椒碎和1茶勺红酒把鸡里外都擦了一遍，放入冰箱直到用时拿出来。不喜欢的JM可省这一步。
把鸡用厨房用纸里外擦干，把柠檬对半切或4分切开，填入鸡胸膛内。
把鸡腿和鸡翅用细绳绑好，用一根铁钎或牙签把鸡PP封好。成这个样子。
6.用小碗里的调料把鸡全身刷过一遍，胸脯朝上放到烤盘。(俺刷过调料后忘了翻鸡身)
7。把蔬菜放到鸡四周，填满烤盘。把烤箱加热到190度（375F)，把鸡放入烤箱。烤到鸡变成金黄色，根据鸡的大小，要1.5个小时到2个小时。中间要用刷子再在鸡身上拍打1到两次，这样烤出来的才不会太干，同时也更好地入味。
8.把烤好的鸡装到一个盘中，用锡纸虚掩盖好10分钟,把蔬菜装到另一个盘中。也盖好，保温。
9。做肉汁（Gravy)：把烤出的鸡汤倒入锅，加入面粉，搅拌均匀。加入鸡精，和1杯半水（375毫升），搅拌均匀，煮沸直到成浓汤。

吃法：把肉汁加入到蔬菜和鸡肉上吃，别具风味。柠檬和迷迭香的结合，使你流连鸡菜间。注意，俺这里可是把肉和菜加到自己的盘子里后加肉汁哦。

HEARTY OXTAIL AND BARLEY SOUP

HEARTY OXTAIL AND BARLEY SOUP
2 lbs. disjointed oxtails or meaty lamb bones
2 tablespoons olive oil
1 cup barley
2 quarts cold water
3 cloves garlic, minced
1 large onion
2 large carrots, peeled and sliced
2 celery stalks, sliced thinly
1/2 cup fresh parsley, chopped
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons ketchup (optional)
Rinse oxtails in cold water and pat dry.
In a large kettle or Dutch oven, brown oxtails over high heat in olive oil. Do not cook through - just cook until they color on the outside. Add onion, garlic, and carrots just as the meat begins to take on color.
Stir in water, barley and oxtails. Add remaining ingredients, except parsley, salt, pepper, and ketchup.
Bring to a boil; reduce heat. Cover and simmer for 2 hours. Add salt and pepper, to taste. If you prefer a sweeter taste, add ketchup, if desired, or a few coarsely chopped extra-ripe fresh tomatoes, when in season.
Continue to simmer for another hour or so, or until soup has reached the thickness desired and oxtail meat is falling-off-bone-tender. Add beef or vegetable broth if soup becomes too thick.
Stir in fresh parsley during final 20 minutes of cooking. Remove meat from bones and return it to soup. Skim off fat from top of soup. Remove bay leaf. Taste and adjust seasonings.
This is a versatile favorite that is just as much at home served as the first course of your July 4th picnic or barbecue as it is served by the fire on a wintry night.
In the Summertime, it's great to make on the side burner of your grill since it cooks over a low flame and doesn't take much gas when cooked in a Dutch oven and won't heat up the kitchen.

CINNABON CINNAMON ROLLS

Rolls
7 grams package active dry yeast
1 cup warm milk
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup melted butter
4 cups all purpose flour

Filling
2 Cup packed brown sugar
5 teaspoons Cinnamon
2/3 cup softened butter

Icing
8 tablespoons softened butter
1 1/2 cups powered sugar
1/4 cup (2 oz) cream cheese
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1. For the rolls, dissolve the yeast in the warm milk in a large bowl.
2. Add the sugar, margarine, salt, eggs, and flour, and mix well
3. Knead the dough into a large ball, using your hands dusted
lightly with flour. Put in bowl, cover and let rise in a warm place about 1 hour, or until the dough has doubled.
4. Roll the dough out on a lightly floured surface. Roll dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.
5. Preheat oven to 400 degrees
6. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
7. Working carefully from the top (21-inch side), roll the dough in the bottom edge.
8. Cut the rolled dough into 1 3/4-inch slices and place 6 at a time evenly spaced in a lightly greased baking pan. Bake for 10 minutes or until light brown on top
9. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.
10. When the rolls come out of the oven, coat each generously with icing.



ICING SUB:
1\2 cup butter
1 teaspoon vanilla
2 cups powdered sugar (sifted)
2 tablespoons milk

Butter tarts fillings

Butter tarts fillings
1/3 cup better
1 cup sifted brown sugar
2 tbsp milk
½ cup raisins
1 egg beaten
1 tsp vanilla
mix ingredients together
place spoonfuls of the mixture in patty tins
2oo C for 8 minates