Dclark2
04-19-2014, 08:56 AM
POOR MAN Perogies
1 BOX MEDIUM SHELLS ABOUT 3/4 INCH WIDE RONZONI
1 STICK BUTTER
1 1/2 lb BACON
3 lbs SAUERKRAUT
16 LARGE MUSHROOMS SLICED
1 TIN 1/2 CATERING TIN
COOK SHELLS PER BOX INSTRUCTIONS - I LIKE TO double SALT AND COOK
A LITTLE LONGER THAN THE DIRECTIONS STATE. WHEN COOKED STRAIN AND PLACE INTO TIN ALONG WITH THE STICK OF BUTTER.
RINSE SAURKRAUT THEN BOIL UNTIL TENDER TASTE TESTING - MAY NEED TO ADD SOME WATER TO TONE DOWN THE SOUR TASTE. WHEN DONE STRAIN AND ADD ABOUT 2 1/2 CUPS TO THE TIN.
COOK BACON 1 1/2 LB SLOW IN BIG FRYING PAN UNTIL CRISP THEN PLACE ON PAPER TOWELS TO DRAIN GREASE. POUR MOST OF THE BACON GREASE BUT SAVE SOME IN THE PAN.
CLEAN AND SLICE THE MUSHROOMS AND COOK IN THE PAN YOU DID THE BACON UNTIL DONE.
YOU CAN COOK A LITTLE LONGER TO DRY UP SOME OF THE JUICE OR YOU CAN ADD A LITTLE BUTTER IF NEEDED.
WHEN DONE ADD TO THE TIN AND CONTINUE TO MIX IN WHILE ADDING INGREDIENTS.
TAKE THE BACON AND BREAK INTO SMALL PIECES AND YOU GUESSED IT - ADD TO THE TIN.
THE IDEA IS TO MAKE THE INGREDIENTS SO THEY ALL GET DONE AT THE SAME TIME SO THIS MIGHT BE
A GOOD ORDER OF COOKING :
SAURKRAUT SHELLS BACON GET STARTED IN THAT ORDER
MUSHROOMS ARE BEING CLEANED AND SLICED WHILE ABOVE ITEMS ARE COOKING
TASTE TEST WHILE MIXING YOU MAY WANT TO ADD MORE SALT OR MORE KRAUT.
NOTES : save the package juice from the kraut just in case it come out too bland you can always add back in
optional - add 4 cloves of chopped garlic or more if desired and cook witth the mushrooms you may also add
some butter and 2 tbl of A1 sauce to mushroom mixture
THIS MAKES ONE NICE SIDE DISH FOR A PICNIC OR HOUSE AFFAIR / PARTY.
1 BOX MEDIUM SHELLS ABOUT 3/4 INCH WIDE RONZONI
1 STICK BUTTER
1 1/2 lb BACON
3 lbs SAUERKRAUT
16 LARGE MUSHROOMS SLICED
1 TIN 1/2 CATERING TIN
COOK SHELLS PER BOX INSTRUCTIONS - I LIKE TO double SALT AND COOK
A LITTLE LONGER THAN THE DIRECTIONS STATE. WHEN COOKED STRAIN AND PLACE INTO TIN ALONG WITH THE STICK OF BUTTER.
RINSE SAURKRAUT THEN BOIL UNTIL TENDER TASTE TESTING - MAY NEED TO ADD SOME WATER TO TONE DOWN THE SOUR TASTE. WHEN DONE STRAIN AND ADD ABOUT 2 1/2 CUPS TO THE TIN.
COOK BACON 1 1/2 LB SLOW IN BIG FRYING PAN UNTIL CRISP THEN PLACE ON PAPER TOWELS TO DRAIN GREASE. POUR MOST OF THE BACON GREASE BUT SAVE SOME IN THE PAN.
CLEAN AND SLICE THE MUSHROOMS AND COOK IN THE PAN YOU DID THE BACON UNTIL DONE.
YOU CAN COOK A LITTLE LONGER TO DRY UP SOME OF THE JUICE OR YOU CAN ADD A LITTLE BUTTER IF NEEDED.
WHEN DONE ADD TO THE TIN AND CONTINUE TO MIX IN WHILE ADDING INGREDIENTS.
TAKE THE BACON AND BREAK INTO SMALL PIECES AND YOU GUESSED IT - ADD TO THE TIN.
THE IDEA IS TO MAKE THE INGREDIENTS SO THEY ALL GET DONE AT THE SAME TIME SO THIS MIGHT BE
A GOOD ORDER OF COOKING :
SAURKRAUT SHELLS BACON GET STARTED IN THAT ORDER
MUSHROOMS ARE BEING CLEANED AND SLICED WHILE ABOVE ITEMS ARE COOKING
TASTE TEST WHILE MIXING YOU MAY WANT TO ADD MORE SALT OR MORE KRAUT.
NOTES : save the package juice from the kraut just in case it come out too bland you can always add back in
optional - add 4 cloves of chopped garlic or more if desired and cook witth the mushrooms you may also add
some butter and 2 tbl of A1 sauce to mushroom mixture
THIS MAKES ONE NICE SIDE DISH FOR A PICNIC OR HOUSE AFFAIR / PARTY.