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Boonville Daily News - Boonville, MO
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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Sept. 20, 2012 12:01 a.m.

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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