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Thank Miss Daisy!!!!!
1) I purchase video tapes (prices range from 25 cent to $1) from thrift stores and yard sales that are date night suitable. I pop corn, or open a bag of snacks like chips or cheese curls and I make a pitcher of iced tea. We send the kids to bed early and snuggle on the sofa.
Total cost $1- $2.50 max
2) We attend movies and comedy nights at our church and leave the kids at the Grandparents- total cost free, except for the gas
3) We go to the discount theater for $3 a ticket and bring our own snacks (from dollar store) and drinks (water bottles filled from home) (allowed at our theater) Total cost- Less then $9 including car gas
4) Lunch date at the Chinese buffet. Lunch prices are $5.99 a piece, hot tea or water is free, there’s always a discount coupon in the Clipper magazine for 10%-20% off Totol cost- $11 to $12 including car gas
These take time to prepare, but they’re worth it! potatoes are mashed with cottage cheese and butter, then wrapped in a circle of dough. The pierogi are boiled and then pan fried in butter.
Serve with sour cream, butter and fried onions, if desired.
12 potatoes, peeled and quartered
3 tablespoons cream cheese, divided
3 teaspoons milk, divided
2 cups all-purpose flour, divided
2 1/2 (8 ounce) containers cottage cheese
salt to taste
2 tablespoons butter
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
Meanwhile, prepare dough by combining 1 egg, 1 tablespoon cream cheese, 1 teaspoon milk and 1/2 cup flour.
Once all the flour has been worked in, add another 1/2 cup flour, 1 tablespoon cream cheese and 1 teaspoon milk. When the dough is well blended, add 1 egg, 1 tablespoon cream cheese and another 1/2 cup flour; mix well. Finally, add the remaining egg, 1 teaspoon milk and 1/2 cup flour.
If dough is too dry, add a little more milk; if too wet, add more flour.
On a well floured surface, roll out 1/4 of the dough to 1/4 inch thickness. Using a glass, muffin cutter, or any rounded surface, cut out circles of dough. Flour both sides of the circle and set aside in a single layer on wax paper.
Repeat process with remaining dough.
Mash the potatoes with the cottage cheese, salt and butter. Place a spoonful of the filling slightly below the center of a circle of dough. Fold the dough over and seal edges with fingertips.
Use enough filling so that you have to stretch the dough over it, but not so much that it squeezes out when sealed.
Bring a large pot of salted water to a boil. Drop in pierogis, a few at a time. Cook for 1 to 2 minutes, or until they float to the top; drain.
You can eat these just like they are drizzled with melted butter, or you can pan fry in butter till golden brown and serve with fried onions. yummm!!!
i serve these with homemade refried beans or i make native american tacos with them. but i have been known to serve them sweet with jam
this native american bread is a specialty in the southwest, especially in the navajo and hopi nations. fry bread is a thin round of dough puffed like a giant doughnut without a hole in the middle. it can be a complement to savory foods or it can serve as a sweet when drizzled with honey and powdered sugar.
it’s commonly enjoyed as “street food” at festivals and celebrations.
ingredients and preparation
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon oil (peanut oil is best)
3/4 cup warm water
Peanut or other vegetable oil for frying
Mix the dry ingredients together in a large bowl, then stir in the water and oil.
Knead the dough lightly until it is smooth and elastic.
Shape the dough into a ball, place it in a sealable plastic bag and refrigerate for about an hour.
Form the chilled dough into 12 small balls and flatten them with your hands, then roll into circles about 4-5 inches in diameter. Let the circles rest for 5 minutes and roll them again, expanding to 7-8 inch circles, creating a fairly thin disk.
Place the dough circles, one at a time, into a deep skillet in oil that is 375 degrees. Fry 1 minute on each side.
Remove the fry bread from the oil with tongs and drain on a paper towel.
Kids will have fun drizzling honey and dusting the bread with powdered sugar.
I fill this crust with any leftover meat, chopped fine, fried onions, taco seasonings, a bit of tomato sauce, maybe some rice if I don’t have a lot of meat, I also add beans sometimes. Whatever I have goes in these. I just make up a really tasty filling and they alway come out fabulous!
This flaky crust is perfect to make empanadas. Just add your favorite filling, cook and enjoy a crispy empanada.
3 cups flour
pinch of salt
2 teaspoons sugar
3 teaspoons baking powder
1/2 cup lard or shortening
3/4 cup chicken stock
oil or shortening for frying
Mix the dry ingredients together. Cut in the lard with a pastry cutter or 2 knives until the mixture resembles coarse meal. Whisk egg and mix into chicken broth.
Mix the broth and egg into the flour mixture and knead until dough forms. Cover and refrigerate for 30 minutes.
Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones. Place 1 tablespoon of filling in the center of the dough circle for small empanadas, 2 tablespoons for medium and 3 tablespoons for large.
Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours.
Fry in 350 degree oil for 6-7 minutes or until golden brown.