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Instructions, continued: 4. Cook the bacon in a large skillet, crumble, and set aside. Add the onion, season with salt and pepper, and sauté over medium in the bacon fat until soft and brown, stirring occasionally, about 30 min. 5. Smash the boiled potatoes in a large bowl and add in the crumbled bacon, cheddar cheese, and the caramelized onions. Add salt and pepper, and taste test the mixture. Add more salt and pepper, if necessary. 6. Roll the filling into 1 in. balls. Pierogi 7. Remove the dough from the refrigerator, and roll out on a floured surface to about 1/8 in. thick. Using a circular cookie cutter or the top of a glass, cut the dough into circles. 8. Place one ball of filling on each cut out and fold the dough into a semi circle around it. Using the tines of a fork, press together the edges of the dough to seal it together. 9. Bring a large pot of water to a boil and add the pierogi. Boil them until they float to the top. Remove them from the water with a slotted spoon and let dry. 10. Heat the remaining onion/bacon juices in the original pan. Add butter if necessary. Add a few pierogi to the pan at a time and fry until crisp. Serve with sour cream. 12
Galway Girl Kielbasa Ingredients: 3/4 cup (dry) white wine 1/4 cup honey mustard 2 Tbsp. brown sugar 1 lb. kielbasa, cut into small pieces 4 or 5 potatoes, cubed 1 large onion, sliced Instructions: 1. Preheat oven to 400°F. 2. Mix the wine, honey mustard, and brown sugar. 3. Combine the remaining ingredients in your baking pan. Drizzle with the wine mixture. Toss to coat 4. Bake approx. 1 hour, until potatoes are tender. Stir occasionally. 13
Page 1: LADY BOHS COOKBOOK 2015 Edition Co-
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