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Tips on entertaining, new product reviews, simple recipes and more.
Easy recipe: Autumn Pierogies and Apples
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Tips on entertaining, new product reviews, simple recipes and more from GateHouse News Service. Learn about nutrition, new and \x34trendy\x34 foods you may see at the market, and food and cooking vocabulary. Take our weekly quiz and get a weekly ...
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Food for Thought
Tips on entertaining, new product reviews, simple recipes and more from GateHouse News Service. Learn about nutrition, new and \x34trendy\x34 foods you may see at the market, and food and cooking vocabulary. Take our weekly quiz and get a weekly cookbook review.
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Tip of the Week: Hunting season



When hunting, the game must be dressed as soon as it is shot because bacterial action can begin immediately. Hanging should be done at 40 degrees or below, and taking the carcass to a commercial meat locker is recommended. For more information, call your county or state extension service of your state university.



-- FoodSaftey.gov



Easy recipe: Autumn Pierogies and Apples



1 package (16-ounces) frozen MRS. T'S Potato & Cheddar Pierogies



1 tablespoon vegetable oil



1 large sweet onion, halved and sliced



1 tablespoon butter



2 red apples, cored and cut into 1/4-inch-thick slices



1/2 teaspoon ground cinnamon, divided



1/2 cup sour cream



Saute pierogies as package directs. Cook onion slices in 12-inch skillet over medium heat, in hot oil, until lightly browned and just tender, stirring occasionally. Remove to bowl. Melt butter in same skillet over medium heat. Add apple slices and teaspoon cinnamon; cook until lightly browned, stirring occasionally. Combine sour cream with remaining teaspoon ground cinnamon in small bowl. Combine pierogies with onions and apple mixture; toss to mix well. Serve with sour cream.



-- Mrs. T's Pierogies    



Did You Know?



Purchase produce that is not bruised or damaged. When selecting fresh-cut produce, choose items that are refrigerated or surrounded by ice. -- FoodSafety.gov 



Food Quiz



Most kitchens are equipped with at least one paring knife. What does "pare" mean?



A. To divide in half by cutting into two pieces



B. To remove the bones from meat or fish



C. To slice into thin strips



D. To remove the peeling or outer skin of a fruit or vegetables with a knife



-- funtrivia.com



Answer is at bottom of column



Wise to the Word



leaven: To add a leavening agent to a mixture such as a batter or dough in order to make it rise.



-- epicurious.com



Number to Know



100: One medium baked sweet potato with skin is 100 calories.



 -- calorieking.com



The Dish On …



"How to Grill: The Complete Illustrated Book of Barbecue Techniques" by Steven Raichlen



The definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef. Master the techniques that make barbecue great with this show-and-tell by Steven Raichlen. Using more than 1,000 full-color, step-by-step photographs, this book covers it all, from how to build an ingenious three-zone fire to the secrets of grilling a porterhouse, prime rib, fish steak, kebab or chicken breast. Plus the perfect burger.



-- Workman Publishing Company Inc.



Food Quiz Answer



D. To remove the peeling or outer skin of a fruit or vegetables with a knife

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