Perogies and More riding

Well after the Perogy post, I got asked a few questions, so here's some answers. Not all the answers cause I just don't have all the answers.

Umm my favorite way of cooking them. Well I like to fry up some onions and smokies and then put the boiled perogies in until they are just browned

Then add sour cream until it just melts, and eat. These are the potato and Cheddar ones, and they never fell apart, so not sure I can help there. I wonder if it helps I freeze them first, never cooked them fresh so I dont know if tha makes a difference?I also like to use sauerkraut sometimes. Neil likes it when the smokies aren't cut up then he can have them in buns and its more filling.

My other favorite is the prune perogies, I just boil them 5 minutes or till they float, and put icing sugar and a little butter on and mmmm, no wonder some people call them desert perogies.

I never thought of putting a Mexican type filling in, but I love Mexican food, so maybe next time I will try that one.

While I went riding yesterday and look like Dinero slipped and is sore in both back legs, so we gave him little a bute and will give him three days off and see how hes doing then. But it gave me more time to practice taking pictures indoors. I got Susan on Princess

I rode Bailey and I got the girls to take some pictures, but they weren't very clear, but I had to put this one of Bailey in cause it shows how fat she is, lol

After this Jardi rode Tangle and I found a new and better setting, ISO 3200 and it takes pics super fast they mostly turn out clear

She said she would rather me take pictures of Tangle without her on him, so we did some of that too

And then she rode Shaken and even though the picture is a little dark, it turned out not bad, I haven't gotten a clear stop picture before, so was pretty happy with this

And I commented in the comment section, but just thought I would say again, the arena footing was fabulous, I have never seen it as good down there as it has been these last two days. I think if she keeps it watered and worked it can be really nice, a little deeper than Jardis, but sure nice to ride in.

Perogies

Today it was raining, so I thought I would make perogies. This is working well, cause i am trying to use up the food we have without buying anything new (except milk and bread and fruit) till we eat up our freezer stuff before we get our next beef butchered. In November probly.

So perogies. First I had to decide what kind. I have lots of potatoes, so I mashed up a bunch and i like cheese, so I grated a bunch, and I like bacon, so I cooked and cut up a package, and I like onions, so I cut up and fried (in bacon grease) a bunch, and my favorite perogy is prune, so I unthawed them ready to go (cut in half and pitted)

First comes the dough, 2 cups flour, 1 tsp salt, and 3/4 cup really warm water.

Mix flour and salt together, make well, pour in warm water slowly while mixing together with wooden spoon. Knead at least 5 minutes then let rest for 15 minutes.
Don't worry if your dough looks like this after mixing with the wooden spoon, just pour onto floured surface and start kneading

It turns out like this after 3-5 minutes, I usually have to add more flour to the board cause it gets sticky

Then you have to decide on topping, I mixed a bowl of mashed potatoes (try to leave kinda dry or perogy gets soggy)

With a package of bacon and 4 cut up and fried onions

or you can mix a bowl/pot of mashed potatoes (made with cheese Whiz)

And grate up some Cheddar cheese, I used medium, but old has more flavor.

Or of course my favorite just pull out from freezer, plums

Back to the dough, after its rested 15 minutes, roll it out on lightly floured surface until its is about 1/8 inch thick. Cut it into circles, I prefer using this biscuit cutter

But you can also use a glass about 2 1/2 to 3 inches across

Take a spoonful of filling

Or half a plum

Fold the dough over and seal together very well, sometimes it doesn't want to stick, and that is usually because your hands are sticky or the dough is to floury, but just keep squishing it together. On the plum ones, don't squish the plum too much, or the juice starts coming out

Lay out individually on a cookie sheet and freeze till hard (about half hour) then put in freezer bag to keep. Freezing seperatly keeps them from sticking together in the freezer.

or you can cook and eat right away. Enjoy!