St. Patrick's Day was first celebrated in America in Boston, Massachusetts, in 1737. Around 34 million modern Americans claim Irish ancestry.
Chef Jake's recipes & tips
Maines Corporate Chef, Jake Hizny, continually provides new recipes, food prep ideas, and cost-conscious strategies to help provide flavorful meals for your family. Check out his recipes here each week and check back often for new tips!
Meghan's Boiled Dinner (Corned Beef)
Salmon - Mustard & Herb Crumb Coated
Salmon - with Pasta & Broccoli
Frozen Shrimp: Thawing & Cooking Tips
Apple & Brie Soup
Meghan's Irish Boiled Dinner (Corned Beef)
Yield: 6 Servings
Ingredients:
1 ea. 5-6 ½ pound Corned beef brisket
2 ea. Onion, yellow, large
18 ea White potatoes "B's"
10 ea. Carrots, peeled, cut into 1-inch pieces
2 ea. Cabbage heads, cored and cut into wedges
Procedure:
1. Open the beef brisket and rinse under cold water, and place in a large pot. Add enough water to cover
the roast by 6 inches. Peel the onions and place them in the pot with the roast. Bring to a boil, and cook
for about 30 minutes at a rolling boil. Reduce heat to medium-low so that the water is at a gentle boil,
cover, and cook for approximately 3 ½ hours.
2. Remove the lid from the brisket. Remove onions, and cut into wedges. Return them to the pot. Add
carrots to the pot, and then place the cabbage over the roast. Place the potatoes on top of the cabbage
and return the lid back on the pot and cook for additional 30 minutes or until potatoes are tender. The
potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam
3. Remove the vegetables from the pot and place in a separate serving bowl. Keep the corned beef in the
pot until ready to slice and serve immediately because it dries out quickly
Buffalo Wing Pierogies
Ingredients:
1 box Pierogies
1/2 c. Vegetable oil
1/2 c. Hot pepper sauce
1 tbsp. Chili powder
As needed; Blue cheese dressing, carrot sticks, celery sticks
Procedure:
1. Combine oil, hot sauce, and chili powder, toss with Pierogies. Spread evenly on greased baking
sheet. Bake at 400 degrees for 15 to 20 minutes, until pierogies are puffed and browned. For best results,
turn over once halfway through bake time. Serve with blue cheese dressing, carrots, and celery.
Optional: Deep-fry Pierogies until brown. Toss with your favorite hot sauce.
Grilled Asparagus
Yield: 4 Servings
So simple sums up this recipe. Fresh asparagus with a little oil, salt and pepper cooked quickly over high heat on the grill.
Ingredients:
1 lb fresh large/jumbo asparagus spears, trimmed
1 tbsp. Olive oil, extra virgin
Salt & black pepper to taste
Procedure:
1.Preheat grill for high heat.
2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
3. Grill over high heat for 2 to 3 minutes or to desired tenderness.
Chateaubriand
Is a cut from the center and thickest part of a beef tenderloin, weighing approximately 12 oz. and enough
for two people. It is too thick to be grilled, as the meat will be too near the flame and will dry up before
it is sufficiently cooked.
Ingredients:
1 ea. Beef fillet, 12 to 18 oz. (chateaubriand cut)
As needed: Olive oil
Salt & Black pepper to taste
Procedure:
1. Rub the fillet with olive oil, and season well with salt and pepper.
2. Place on char grill and cook for 2 minutes, turn and continue to cook for additional 2 minutes.
3. Remove from grill and place on a roasting rack in a baking sheet pan, and roast for additional 12 to
fifteen minutes. Serve with a béarnaise sauce.
Béarnaise Sauce Yield: 1 cup
Ingredients:
4 ea. Eggs
5 oz. Butter
5 tbsp.White wine
2 tbsp. Tarragon vinegar
2 ea. Shallots
Black pepper, to taste
Salt (if necessary)
As needed: Lemon juice
Fresh tarragon, a few leaves
Procedure:
1. Put the white wine, vinegar, chopped shallots and a little ground black pepper in a small pan and
reduce it by fast boiling to about 2 Tbsp. Strain it and add a few drops of cold water. Put this essence in
the top half of a double saucepan or in a bowl, which will fit into the top of an ordinary saucepan. This
underneath saucepan should be half full of warm water and put on to a gentle flame.
2. To the liquid already in the top pan, add half the butter, cut into small pieces. Let it melt quickly, and
then add the rest, stirring all the time. Now add, gradually, the beaten yolks of the eggs and stir very
carefully until the sauce thickens. Add salt if necessary, which will depend on whether the butter used is
salted or unsalted, and a few drops of lemon juice and a few of cold water. Take the sauce from the fire
and stir in the chopped tarragon, and the sauce is ready. At no time should the water underneath the
sauce boil and the sauce is not intended to be served hot, but tepid.
Note: If you should be obliged to make your béarnaise in advance the least risky way of reheating it is to
put the bowl which contains it inside another one containing hot water and stir it for a few seconds, but
not over a flame. Never mind if the sauce is not very hot; it is better to have it cool than curdled.
Mustard and Herb Crumb Coated Salmon
Yield: 4 Servings
Ingredients:
4 ea. Salmon filets
Dijon mustard, as needed
2 oz. Fresh breadcrumbs
1 tbsp. Mixed herbs (Parsley, Dill, etc.)
¼ c. Olive Oil, extra virgin
Sale & Black Pepper, to taste
Procedure:
In a large sauté pan over medium-high heat add half of the olive oil. Season salmon filet
with salt and pepper and place in pan. Pan sear salmon on one side for approximately 1
minute.
Remove salmon from sauté pan and place on baking sheet. Spread the cooked side of the
salmon with Dijon mustard and top with the herbs, olive oil, and fresh breadcrumbs.
Bake in a 375-degree oven until the topping is golden and crunchy. Approximately 7-10
minutes.
Italian Style Salmon
Yield: 6
Ingredients:
6 ea. Salmon fillets, skinned
16 oz. Fresh spinach
¾ c. Heavy Cream
5 oz. Grated Parmesan cheese
1/4 tsp Nutmeg, grated
Salt & Black pepper, to taste
Procedure:
1. Preheat a grill to a moderate heat.
2. Season the salmon fillets with salt and pepper. Reserve.
3. Wash the spinach well, then blanch in boiling water for a minute.
Drain and re-fresh under cold water. Squeeze out excess liquid, then
finely chop. Combine in a bowl with the heavy cream, parmesan and
nutmeg.
4. Preheat oven to 400 degrees. Place the fish fillets in on a sheet pan and cook for 3
minutes, turn and continue cooking for additional 3 minutes. Top with the cheese and
spinach mixture and return to oven. Cook until golden. Serve immediately.
Pasta with Salmon and Broccoli
Yield: 4 Servings
Ingredients:
1 lb. Salmon fillet, skinless
1 ea. Broccoli head, cut into small florets
8 oz. Farfella pasta, cooked and drained.
2 tbsp. Butter
2 tbsp. Flour, all-purpose
1 ¼ c. Milk, 2 %
2 oz. Cheddar cheese, grated
t.t. Black Pepper, café
Procedure:
Preheat the oven to 400 degrees.
Wrap the salmon fillets loosely in a piece of alunimun foil, then place it on a baking sheet
and cook for 10 minutes.
Cut the salmon into small chunks, set to one side.
Blanch the broccoli florets in a pot of boiling water for one minute, drain and refresh.
Leave to one side.
Cook the pasta in a saucepan of salted boiling water until tender.
Meanwhile, melt the butter then stir in the flour and cook for 1-2 minutes. Slowly add the
milk off the heat, beating well each time. Return to the heat and bring to the boil, stirring
continously.
Reduce the heat and allow the sauce to thicken, stir in the cheese and season with a little
black pepper.
Drain the pasta and gently stir in the sauce, salmon and broccoli.
School Cafeteria Mac and Cheese
Yield: 6 Servings
Ingredients:
12 oz. Elbow macaroni, cooked and drained
3oz. Butter
3 3/8 c. Cheddar cheese, grated
1 1/2 c. Milk
1 1/2 tsp. Salt
t.t. Black pepper
As needed: Buttered bread crumbs or crumbled potato chips
Procedure:
1. Preheat oven to 300 degrees F.
2. Cook macaroni 5 to 8 minutes in boiling salted water, just until tender. Drain.
3. Stir butter into noodles. Add 2 cups Cheddar cheese, milk, salt, pepper and pour into a
2-quart casserole. Bake 30 minutes until cheese is well set.
4. Sprinkle remaining Cheddar cheese and crumbs or chips over top. Broil 1 minute or
until golden brown on top.
Broccoli Macaroni and Cheese
Yield: 6 Servings
Ingredients:
12 oz. Elbow Macaroni, cooked and drained
1 1/2 c. Broccoli florets fresh or frozen
6 Tlb. Butter
3 Tlb. Flour
3 c. Low-fat (1%) milk
1 1/2 c. Shredded sharp chedder cheese
3/4 c. Shredded Gruyere cheese
3/8 c. Grated Parmesan cheese
3/4 tsp. Salt
3/8 tsp. Cayenne pepper
3/8 c. Whole-wheat bread crumbs
Procedure:
1. In a medium saucepan, cook macaroni according to package directions, until al dente,
or still slightly firm. Drain well.
2. Fill another saucepan 3/4 full with water. Bring water to a boil, add broccoli, reduce
heat to medium and cook until al dente; Drain and set aside.
3. Preheat oven to 375?. Grease an 8 x 8 inch glass baking dish.
4. In a medium saucepan, melt butter. Add flour, stirring 1 minute, until smooth.
Gradually whisk in milk, stirring continually until thickened, about 3 minutes, remove
from heat.
5. Reserve 1/2 cup cheddar cheese. Stir remaining cheddar, Gruyere, Parmesan, salt, and
cayenne into sauce until cheeses melt. Add macaroni and broccoli to sauce. Pour into
prepared baking dish.
6.Bake 15 minutes. Sprinkle top with reserved cheddar and bread crumbs. Bake 10 to 15
minutes, until bubbly.
Cajun Macaroni and Cheese with Shrimp
Yield: 6-8 servings
Ingredients:
16 oz. Cavatappi, cooked and drained
8 Tlb. Butter, divded
16 oz.Shrimp, 31/40 ct.
1 tsp. Cajun seasoning, divded
1 Tlb. Onion, fine dice
3 Tlb. Flour, all-purpose
3 c. Milk, whole
8 oz.Swiss cheese, grated
8 oz. Cheddar cheese, grated
16 oz. Pepper Jack cheese, grated and divided
t.t. Salt
t.t. Black pepper, cafe
2 oz. Bread crumbs
1 tsp. Parsley, chopped
Procedure:
1. Preheat oven to 350 degrees
2. Melt butter in medium sauce pan. Add shrimp, sprinkle with 1/2 tsp. cajun seasoning.
Cook for approximately, 3-4 minutes, remove.
3. In same saute pan, melt 2 Tlb. butter, add onion and saute for 1 minute. Whisk in
flour, and continue cooking for 1 minute. Whisk in milk and heat approximatley 4
minutes.
Add Swiss, cheddar and 12 oz. pepper, jack cheese. Stir until smooth. Add 1/2 tsp. cajun
seasoning, salt and pepper. Stir in cooked shrimp.
4. In a mixing bowl combine the cooked pasta with cheese sauce mixture, then pour
into buttered casserole dish.
5. In another mixing bowl combine remaining pepper Jack cheese, bread crumbs,
remaining butter, melted and parsley. then top casserole.
6. Bake for approximately 45 minutes remove from oven and let stand for 5 minutes
before servings.
Wing Sauces
Chef Jake's Buffalo Wing Sauce Yield: 16 oz.
Ingredients:
8 oz.. Texas Pete Red Hot Sauce
4 oz.. Melted Butter
2 oz.. White Wine
2 oz. Buttermilk Ranch dressing
Procedure:
1. In a mixing bowl add all ingredients and mix until well incorporated. Serve with your favorite chicken wing.
Anchor Bar (Buffalo, NY) Wing Sauce Yield: Sauce for 30 wings
Ingredients:
6 Tlb. Frank's Red Hot Sauce
¼ c. Margarine
1 Tlb. Vinegar, white
1/8 tsp. Celery seed
¼ tsp. Cayenne pepper
1/8 tsp. Garlic salt
Dash Black pepper
¼ tsp. Worcestershire sauce
1 ½ tsp. Tabasco sauce
Procedure:
1. In a small saucepan mix all the ingredients over low heat until the margarine is completely melted.
Stir occasionally
Jamaican Jerk Wing Sauce Yield: 28 oz.
Ingredients:
16 oz. Butter
4 oz. Jamaican Jerk seasoning
½ oz. Tabasco sauce
8 oz. Tomato Juice
Procedure:
1. In a saucepot over low heat. Add the butter, jerk spice, Tabasco sauce and tomato juice. Blend well
and serve with your favorite chicken wing.
Crock Pot Corn-Tomato Bisque
Yield: 8 Servings
Ingredients:
12 oz. Sweet white-corn kernels, defrosted
15 oz. Creamed Corn
3 Tomatoes, cored, chopped
3 tbsp. Butter
10 oz. Diced tomatoes with green chilies
1/2 c.. Green chilies, mild
1/2 c.. Onion, diced
1/8 tsp. Cayenne pepper
¼ tsp. Black pepper
1 tbsp. Brown sugar
1 tsp. Salt
1 c. Tomato juice
1 c. Heavy Cream
1 c. Chicken broth
¼ c. Cornmeal
1 tsp. Dill weed
Procedure:
In a large sauté pan melt the butter at medium-high heat and sauté the onions until
translucent; then add brown sugar and caramelize for approximately 1 to 1 ½ minutes.
In a blender or food processor puree half of the white corn and add to the onion mixture,
stir to combine and continue cooking for approximately 5 minutes.
In a crock-pot add onion mixture and remaining ingredients and cook on low heat for 4 to
6 hours. Taste and adjust seasoning with salt and pepper if necessary.
Baked Apple Pancakes
Yield: 6 Servings
Ingredients:
1/2 c. Butter
5 ea. Fuji Apples
6 Eggs, Large
1 1/2 c. Flour, All-Purpose
1 1/2 c. Milk
1 1/2 tsp. Vanilla
1/4 tsp. Salt
6 tbsp. Sugar, granulated plus 1 tsp. Separated
1 tsp. Cinnamon
3 tbsp. Brown sugar
Procedure:
Preheat oven to 400 degrees. In a 13x9 Pyrex oven dish melt the butter.
Peel, core, and slice the apples and evenly distribute them in the pan with the hot melted butter. Return the dish to the oven.
In a large mixing bowl, combine the eggs, flour, milk, vanilla, salt and 6 Tlb. Of sugar until blended. In a small mixing bowl combine together the cinnamon, brown sugar and 1 tsp. Granulated sugar; set aside for a moment.
Remove the pan with the apples from the oven and quickly pour the batter over them. (Do not mix!) Dust the top with the cinnamon mixture and return to the oven. Bake for approximately 20 to 25 minutes, or until golden brown.
Frozen Shrimp: Thawing & Cooking Tips
Shrimp in Garlic (Gambas al Ajillo)
Yield: 8 Servings
Ingredients:
3 oz. Olive oil, extra virgin
¼ tsp. Crushed red pepper flakes
10 ea. Garlic clove, sliced very thin
24 ea. Shrimp, raw, 13/15 ct., peeled and deveined
2 tsp. Salt, divided
1/8 tsp. Black pepper, café
2 oz. Lemon juice
3 oz. White wine
¼ c. Fresh parsley, flat-leaf, chopped
Procedure:
1. Heat the oil in a very large sauté pan over medium-high heat. Sauté the pepper flakes
and garlic for a minute, then add the shrimp and sauté for another 1 to 2 minutes.
Add 1 teaspoon of salt and a pinch of black pepper. Then remove the shrimp from
the pan with a slotted spoon when they are just cooked through. Remove the fried
garlic just as it starts to brown and set aside.
2. Add the white wine and lemon juice to the pan and reduce by three-quarters, shaking
the pan frequently to emulsify the sauce for approximately 4 to 5 minutes.
3. Season with remaining salt and pepper. Finish the sauce with chopped parsley. Place
the shrimp on a platter and spoon the sauce and fried garlic over the shrimp.
Apple & Brie soup
Pepperoni Stuffed Mushroom Caps
Ingredients:
25 ea. Mushrooms, Silver dollar, stems removed
2 oz. Olive Oil
½ oz. Lemon Juice
½ tsp. Salt
¼ tsp. Black Pepper, café
½ c. Pepperoni, sliced
½ c. Pizza cheese blend, shredded
½ c. Cream cheese, softened
1 Tlb. Tomato paste
2 ea. Garlic, clove, peeled, minced
1 tsp. Oregano, dried
¼ tsp. Black pepper, café
1 ea. Pullman white bread sliced
1 Tlb. Fresh parsley, chopped
2 ea. Garlic, clove, minced
1 oz. Olive oil
Preparation Instructions:
1. Remove stems from mushroom caps. In a mixing bowl add mushroom caps and toss
with olive oil, lemon juice, salt and pepper. Arrange mushrooms gill side up on baking
sheet pan.
2. In a food processor add the pepperoni, pizza cheese, cream cheese, tomato paste,
minced garlic, oregano and black pepper. Process until smooth, remove and place in
pastry bag and fill mushroom caps.
3. Pulse bread in food processor to coarse crumbs. Remove from food processor and
place in mixing bowl. Add parsley, garlic and oil. Mix crumbs into oil mixture and then
top stuffed mushroom caps.
4. Place baking sheet pan in preheated 450 degree oven and bake mushrooms
approximately 10 minutes until filling is hot and topping is golden brown.
Venison Recipes
Hot Venison Italian Sausage
When it's hot, it's hot, and this one is as hot as you want it to be. The amount of crushed red pepper can be adjusted to suit your taste.
2 pounds ground venison
1 pound ground pork
1/2 c. water
4 teaspoons crushed red pepper
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon fennel seeds
2 teaspoons oregano
1 teaspoons basil
Combine all of the ingredients. This recipe is best if it is kept refrigerated for 24 hours for the flavors to blend and the spices to soften and mellow. Stuff mixture into sausage casings. Or Form the meat into patties and pan fry over medium heat until lightly browned. It can also be fried to use as a pizza topping or in sauces. Makes great meatballs, too. A few breadcrumbs and an egg, chopped onion and garlic, and wow.
Mild Italian Sausage
This recipe can be mixed up and cooked immediately. The mild flavor still has plenty of Italian seasonings in it for a great taste experience.
2 pounds ground venison
1 pound ground pork
1/4 c. water
1/4 c. red wine
1 tablespoon salt
1 tablespoon white sugar
1 tablespoon fennel seeds
2 teaspoons oregano
1 teaspoon white pepper
1 teaspoon basil
1 teaspoon minced garlic
Combine and mix thoroughly. Stuff mixture into sausage casings. Or Form the meat into patties and pan fry over medium heat until lightly browned. This also makes a wonderful meatloaf, too. Substitute half the meat of your favorite meatloaf recipe with some of this Italian sausage. It's really good when formed into patties and slowly fried. It also makes for some killer spaghetti sauce!
Deer Breakfast Sausage
This is a really nice recipe for breakfast sausage. Very simple and really tasty. It's best if you trim all the fat off of the venison before it's ground. Some venison suet has a strong flavor that just doesn't agree with some people. For this breakfast of champion's recipe, you need...
1 pound ground deer meat
1 pound ground pork
2 teaspoons ground sage
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
Put the pork and the venison into a large bowl and mix it up. Combine the spices and seasonings, then sprinkle the mixture over the meat. Work the seasonings into the meat with your hands. Fun, isn't it?
Italian Deer Sticks Recipe
3 pounds ground venison
2 pounds ground pork
2 tablespoons canning salt
1 1/2 teaspoons Tender Quick(r) Curing Mix
1 1/2 teaspoons dry oregano, crushed
1 1/2 teaspoons dry basil
1 teaspoon dry rosemary
1 teaspoon garlic powder
1 cup dry red wine
Mix the venison and pork together thoroughly, then add the salt and Tender Quick(r), mixing well. Allow this to rest in the fridge for two days.
Combine the dry ingredients, and add to the ground venison/pork mixture along with the wine. Again, mix thoroughly. If you use your hands for mixing, wear plastic gloves to prevent wine stains. Allow this to rest for one hour.
Teriyaki Deer Snack Sticks
Make up a batch of these and they're sure to go fast. You can use a commercially prepared, bottled teriyaki sauce, or make up some homemade teriyaki sauce using the recipe below. Here's how it's done...
2 pounds ground deer meat
1 pound ground chicken
1 tablespoon canning salt
1 teaspoon Tender Quick(r) Curing Mix
2 cloves minced garlic
1 teaspoon minced fresh ginger root
1/4 cup light corn syrup
1/4 cup soy sauce
1 cup teriyaki sauce
Combine the venison, chicken, salt and Tender Quick(r), mixing completely. Rest in the refrigerator two days, mixing again two times each day. Add the remaining ingredients before mixing for the last time. After a good, thorough mixing, let the ground venison rest another hour or so before forming and dehydrating.
Homemade Teriyaki Sauce
To make teriyaki sauce, combine...
1 cup soy sauce
1/2 cup dry white wine
1/2 cup beef or chicken broth
3/4 cup white granulated sugar
3 cloves garlic, sliced
1 teaspoon fresh ginger root, thinly sliced
2 tablespoons corn starch
Combine the cornstarch with the soy sauce. Add this to the remaining ingredients in a saucepan. Bring to a simmer over medium heat, reduce heat, and cook until slightly thickened. Stir occasionally as the sauce is simmering. Remove ginger and garlic slices, then cool and store in a glass jar or bottle in the refrigerator.
Venison Stew
If the venison you use in this stew is on the tough side, cook it for an hour or so before adding the veggies to the pot. I like to use backstrap for this recipe, so the vegetables can be added to the meat right after it's browned.
1 and 1/2 pounds venison, cut into half-inch cubes
3 tablespoons flour
2 tablespoons bacon grease
1-1/2 teaspoons salt
1 teaspoon black pepper
1 cup each of: corn, green beans, peas, chopped onions, and carrots
2 cups potatoes, half-inch cubes
2 large, or 4 small bay leaves
2 quarts water
Season the venison with salt and pepper, the coat the cubes with flour. Heat the bacon grease in a large soup pot, and brown the venison. (If you know the venison is tough, add 2 cups of the water to the meat, cover the pot, and cook over low heat for one hour.) Add the vegetables and water to the pot. Cover and cook at a simmer, stirring occasionally, until the venison and vegetables are tender (one to one and one-half hours).
I like to serve homemade biscuits, hot out of the oven with my homemade venison stew.
Venison Swiss Steak
Momma made her Swiss steak with lots of onions and tomatoes, and then served it with mounds of mashed potatoes. Here's my version, substituting venison for beef round steak.
Ingredients
6 venison steaks, tenderized, about 1/2 pound each
1/2 cup flour
1/2 teaspoon each of salt and pepper
3 tablespoons cooking oil
2 large onions, cut into 1/4 inch thick slices
4 cups of stewed tomatoes
1 teaspoon paprika
Preheat the oven to 325 degrees Fahrenheit. Combine the flour, salt, pepper and paprika. Dredge the venison steaks in the seasoned flour mixture, coating both sides. Heat a heavy frying pan over medium-high heat, add the oil, and brown both sides of the steaks. Don't crowd the steaks when browning...it's best to brown one or two at a time.
Place the browned venison steaks in a large, lidded baking dish and add the remaining ingredients, and mix a bit to get some of the tomato and onion under the steaks. Cover the dish and place it in the oven, baking for 2 to 3 hours, or until the meat is falling apart tender. Before serving, give the pot of venison Swiss steak a final stir to break up the meat a little. Serve over garlic mashed potatoes or hot buttered noodles. I know you'll enjoy this one!
Venison Kielbasa
Ingredients:
4 lbs of trimmed venison cut in 1 inch cubes
1 lb of fatty pork trimmings and/or pork fat, cubed
1 cup non-fat dry milk powder
3 tablespoons kosher salt
2 teaspoons fine ground black pepper
1 teaspoon marjoram
6 to 8 cloves fresh minced garlic
1 teaspoon cure mixture
1 cup ice water
Procedure:
Grind the cubed venison and pork through the medium blade of your sausage grinder.
Mix the cure and all the spices except the milk powder with the 1-cup of ice water.
Pour the ice water/cure/spice combination into the ground meat and mix it well with your hands for at least a couple of minutes to ensure even distribution.
Now pour the dry milk powder into the sausage mixture and use your hands to mix it all for another minute or so.
As soon as your sausage is completely mixed, stuff it into natural hog casings. You now have fresh-style kielbasa. Or if you know someone with a smoker you're all set to make smoked kielbasa.
Baked Pierogi Parmigiana
Ingredients:
1 box Pierogies
1 c. Tomato or marinara sauce
1/2 c. Ricotta cheese
1/4 c. Shredded mozzarella cheese
1/4 c. Grated parmesan cheese
1 Egg (lightly beaten)
3 tsp. Italian seasoning
Procedure:
1. Place pierogies in boiling water until hot, 3 to 4 minutes. Combine all ingredients reserving half of the
mozzarella and Parmesan cheeses. Spread into a greased baking pan, top with reserved cheeses.
2. Bake at 350 degrees for 30 minutes or until center is heated. Let stand for 5 minutes before serving.
Pierogi Pot Pie
Ingredients:
1 pkg. Pierogies
As needed: Non-stick cooking spray
8 oz. Frozen Mixed vegetables
¾ lb. Uncooked chicken tenders
12 oz. Roasted chicken gravy
Procedure:
1. Thaw pierogies in hot tap water for 6-8 minutes.
2. Spray a deep casserole dish with non-stick cooking spray. Arrange six pierogies in the bottom of
the dish in a pinwheel style.
3. Place mixed vegetables evenly over the bottom layer of pierogies. Then arrange chicken tenders
over vegetables.
4. Spoon gravy evenly over the chicken and vegetables. Top the pie with remaining six pierogies,
placed flat in pinwheel style.
5. Spray pierogies lightly with non-stick cooking spray.
6. Bake uncovered on the top shelf of a preheated 400-degree oven for 30-35 minutes. Remove from
oven and let stand for 10 minutes before serving