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Back to Recipe List	* Exported from MasterCook * Pirozhki (Russia) Recipe By : The Old Farmer's Almanac Serving Size : 20 Preparation Time :0:00 Categories : Volume 13-11 Nov 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- PASTRY: 3 1/2 cups flour 1 teaspoon baking powder 1 teaspoon sugar 1 teaspoon salt 1/2 cup butter 2 eggs -- lightly beaten 1 cup sour cream 1 egg yolk -- lightly beaten with 1/4 cup water BEEF FILLING: 1 cup cooked ground beef 1/2 cup cooked rice 1 hard-boiled egg -- chopped 3 tablespoons butter 1 onion -- minced 1 1/2 tablespoons sour cream 1 tablespoon chopped fresh dill weed Salt and pepper to taste SALMON FILLING: 1 1/2 tablespoons butter 1 small onion -- chopped fine 1/2 cup chopped mushrooms 1 cup cooked salmon -- flaked (and drained, if canned) 2 hard-boiled eggs -- chopped 1/2 cup cooked rice 1/4 teaspoon Worcestershire sauce 3/4 cup sour cream 1/2 teaspoon lemon juice 1 tablespoon chopped fresh dill weed Salt and pepper to taste PASTRY: Sift dry ingredients together. Cut butter into bits and work into flour mixture with fingers. Mix eggs and sour cream until smooth and well blended. Add to flour and butter mixture; and blend well with fork or fingers. Roll out on lightly-floured board to 1/4-inch thickness. Cut dough into rounds with sharp knife (use an upside down saucer or drinking glass to press circle shape into dough before cutting). Cut rounds 2 1/2 to 3 inches in diameter if you intend to use pirozhki for hors d'oeuvres; cut 4 to 5 inches in diameter for main course or buffet. Stack rounds on plate, continuing to cut and roll out until all dough is used. Rounds can be frozen with waxed paper between them if you wish not to use them all at once. BEEF FILLING: Combine beef, rice and egg. Melt butter and sauté onion until soft. Add to meat mixture along with remaining ingredients. Mix well. Enough to fill 10 4-inch pirozhki. SALMON FILLING: In melted butter, sauté onion and mushrooms until tender. Remove with slotted spoon and add to salmon. Add other ingredients and mix well. Enough to fill 10 4-inch pirozhki. To Assemble: Place rounded teaspoon or tablespoon (depending on pirozhki size) of Beef or Salmon Filling (see above) in center of each dough round. Moisten edges lightly, bring together as you would a turnover and close firmly around filling. Press closed edges together with tines of fork to seal. Brush with egg yolk and water mixture. Bake on greased and lightly floured cookie sheet for 12 to 15 minutes at 400 F. Makes about 20 4-inch pirozhki. Source: "Heritage Cookbook" Copyright: "Yankee Publishing, Inc." Yield: "20 Pirozhki" NOTES : The sour cream pastry given is one of the easiest to work with in the world. The pastry recipe makes about 20 pirozhki ("little pies"); the filling recipes will each fill 10. So if you wish your pirozhki to be all filled alike, double the filling recipe you choose. Contributed to the FareShare Gazette by Bobbie; 21 November 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 15g Fat (54.1% calories from fat); 7g Protein; 22g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 240mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Pork with Apple Cream Sauce Recipe By : Margaret Lowenberg, Kingman, AZ Serving Size : 2 Preparation Time :0:00 Categories : Volume 13-11 Nov 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound pork tenderloin 1/2 teaspoon dried thyme 3 teaspoons butter -- divided 1/4 cup finely chopped red onion 1 large apple -- peeled and thinly sliced 2 tablespoons apple brandy or apple juice -- divided 1/4 cup white wine or chicken broth 1/2 cup chicken broth 1 teaspoon cornstarch 1/4 teaspoon salt 1/8 teaspoon pepper 1/3 cup half and half cream 1 tablespoon Dijon mustard Rub pork with thyme. In a large skillet, brown pork in 1 1/2 teaspoons butter; remove and set aside. In the same skillet, sauté onion in remaining butter until tender. Stir in apple; cook and stir for 2 minutes. Add 1 1/2 teaspoons apple juice or brandy; cook and stir 30 seconds longer. Transfer to a bowl. Add wine or broth and remaining apple juice or brandy to the skillet. Bring to a boil over medium heat; cook for 5 minutes or until liquid is reduced by half. Stir in broth, pork and apple mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until a meat thermometer reads 160 degrees F, turning pork occasionally. Remove pork and keep warm. In a small bowl, combine the cornstarch, salt and pepper; gradually stir in half and half and mustard. Stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Serves 2. Approximate nutritional values Per 5 ounces cooked pork with 3/4 cup sauce: 400 calories, 16 g fat, 8 g sat fat, 130 mg cholesterol, 903 mg sodium , 19 g carbohydrate, 1 g fiber, 37 g protein Diabetic Exchanges: 5 lean meat, 1 vegetables, 1 fruit, 1 fat Source: "Cooking for 2, Spring 2007, p. 55" S(Mc Formatting by): "Sheryl Donner, augmented by Bobbie" Copyright: "Reiman Publications, 2007" T(Cooking Time): "0:30" NOTES : Fix this easy pork entree from Margaret and sit down to a savory satisfying meal. This was a little more work than most pork tenderloin recipes but it was very elegant and really delicious. All the flavors blended very well. I didn't use apple brandy but did use white wine. I followed the directions exactly but next time I won't cook the wine and pan drippings for 5 minutes before adding the broth, pork and apple mixture. I had to add more liquid to cook the meat. Contributed to the FareShare Gazette by Bobbie; 26 November 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 338 Calories; 12g Fat (35.7% calories from fat); 38g Protein; 13g Carbohydrate; 2g Dietary Fiber; 126mg Cholesterol; 697mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.

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