Beef Jerky

Beef Jerky

1/2 cup dark soy sauce

2 Tbs Worcestershire sauce

1 tsp monosodium glutamate (optional)

1 tsp onion powder

1 tsp garlic powder

1/4 tsp powdered ginger

2 Tbls. freshly ground black pepper

1/2 tsp Tabasco

1/2 tsp liquid smoke seasoning

2 lbs lean beef brisket, eye-of-round or flank steak,

trimmed completely of fat and cut across grain into

slices 1/4 inch thick

To aid in slicing meat thinly, freeze the meat slightly

until ice crystals are formed.

Blend all ingredients except meat in small bowl. Dip each piece

of meat into marinade, coating well. Place in shallow dish.

Pour remaining marinade over top, cover and refrigerate

overnight.

Oven method: Preheat oven to lowest setting (about 130F).

Place several layers of paper towels on baking sheets. Arrange

meat in single layer on prepared sheets and cover with

additional toweling. Flatten meat with rolling pin. Discard

towels and set meat directly on oven racks, with foil below

to catch any drips.

Let dry 8 to 12 hours (depending on temperature of oven).

Dehydrator method: Arrange meat on trays in single layer and

dehydrate 10 to 12 hours, depending on thickness.

Store jerky in plastic bags or in tightly covered containers in

cool, dry area.

MaryJane Angelo 

Potato Pierogi

Pierogis are a great kid recipe to make. It teaches them a lot of skills and it's something they enjoy eating.

Plus it's way better to make your own pierogis than to buy them from the store - a huge money savings right here. I made these Pierogis a few days ago and with a side salad we really enjoyed our dinner that day.

Maryjane

Pierogi dough 
* 1 1/2 cups all-purpose flour
* 1/2 cup cake flour

* 1 teaspoon salt 
* 2 large eggs 
* 1/3 cup water

Filling
* 3 large baking potatoes, peeled and cut into chunks (about 4 cups) 
* 2 tablespoons butter 
* 1 cup finely chopped onion 
* 1/4 cup sour cream 
* 1 cup grated sharp Cheddar cheese 
* 3 to 5 tablespoons milk 
* Salt and pepper to taste

Combine the flours and salt in a mixing bowl and make a well in the center. Add the eggs and water.
Using a fork or whisk, mix just the liquids.
Now with a spoon stir the flour into the liquid from the sides of the bowl.

When you have made a dough, knead it for 7-8 minutes on lightly floured surface with lightly floured hands.
Put the dough aside in a bowl covered with plastic wrap while you prepare the filling.

Put the potatoes in a pan with just enough water to cover them.
Heat to a boil. Cook 10 minutes until the potatoes are fork tender.

Meanwhile melt butter in a sautée pan and add the onion, stirring until it's a light golden brown.

Drain the potatoes and transfer them to a large bowl. 
Add the onion, sour cream, Cheddar cheese, 3 tbsp milk and about ¼ tsp salt.
Mash adding salt and pepper to taste. If mixture is a little dry, add more milk.

Roll dough out very thinly on a lightly floured surface. Cut with 3-inch circle cookie cutter.
Place 1 tablespoon of potato filling in center of dough cut-outs.
Moisten half the edges with a finger dipped in water and fold the moistened end over onto the dry end to seal.
Press the edges firmly together.

Bring a pot of water to a boil and place pierogis into the boiling water.
Let them boil for 7 minutes. Serve with sour cream.

 Maryjane Angelo