Pages

Wednesday, August 1, 2012

Reckless Retort Pierogie Casserole

http://www.washingtonpost.com/blogs/the-fix/post/mitt-romneys-foreign-trip-didnt-go-well-does-it-matter/2012/07/30/gJQA5rudLX_blog.html?tid=pm_politics_pop

This candidate just won't answer any questions.  

Reckless Retort Pierogie Casserole
Makes 15 servings

You can KISS MY ASS if you try to get between me and this meal.  

It's like eating pierogies with 4 fillings -
mushrooms, bacon, cheese and potatoes.
6 potatoes, peeled, cut into 1-inch pieces
2 Tbsp. butter
1/2 cup milk
4 cloves garlic, minced
1/4 cup chopped parsley
1 tsp. salt
1 lb. Farmer’s cheese
9 uncooked lasagna noodles
8 slices bacon, chopped
1/2 cup finely chopped onions
2 lb. mushrooms, quartered
1 cup shredded smoked Gouda cheese
Freshly ground black pepper

Heat oven to 375°F.

Cook potatoes in boiling water in large saucepan 15 min. or until potatoes are tender; drain.
Mash potatoes. Add butter, milk, garlic, parsley and salt; mash until blended.
Meanwhile, prepare noodles and bacon/vegetables:  Cook noodles as directed on package; drain and set aside.  Cook bacon in large skillet on medium-high heat until crisp.  Remove with slotted spoon.  Discard all but 2 Tbsp. drippings.  Add onions and mushrooms; cook 5 min. or until vegetables are tender, stirring frequently. Stir in cooked bacon; set aside.

Place 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture, 1/2 of the Farmer’s cheese and 1/2 of the bacon/vegetables. Repeat layers.  Top with remaining noodles, potato mixture and shredded cheese.  Sprinkle with pepper.  Cover pan with foil.
Bake 30 min. or until heated through. Uncover; bake 10 min. or until cheese is lightly browned. Let stand 10 min. before cutting to serve.



No comments:

Post a Comment