The following recipes were served at the November Chef For a Day with "European Fare" as the theme.
Prepared by Arlene McCroy
6 Cups flour
2 Medium potatoes
1 Cup potato water
1/2 Cup butter
3/4 Cup Sugar
2 Eggs with milk to make 1 cup liquid
2 Tsp salt
2 Pkgs yeast
1/4 Cup warm water
Boil potatoes until tender. Drain, saving one cup of potato water. Mash potatoes. Add the cup of potato water and mashed potatoes to a very large bowl.
In a small bowl mix yeast with one tsp of the sugar and add the warm water. Add the sugar, melted butter and salt to the mashed potatoes. Stir. When the potato water mixture is cool, add the yeast mixture. Add the eggs and milk.
Add flour one cup at a time, and make a soft dough. Place dough on a floured board and knead it for about 10 minutes. Dough should be smooth and elastic.
Let dough rise in a warm place, covered, until doubled in size. Knead a few minutes. Divide the dough into two loaves. Place dough in greased bread pans and let rise until doubled in size.
Bake at 400o for 20 minutes. Reduce oven to 300o and finish baking for another 25 minutes.
Light Pork Paprikash w/Peppers
Obtained from recipezaar.com
Prepared by Paula Johnson
1 Lb pork tenderloin, cut into bite-sized pieces
1 Tbsp paprika
1 Tbsp flour
1 Pinch cayenne pepper
1 1/2 Tbsp olive oil, divided
3 Garlic cloves, minced
1 Onion (medium), thinly sliced
1 Tbsp salt, to taste
1 Red pepper, thinly sliced
1 Green or yellow pepper, thinly sliced
1/4 Cup White wine or chicken stock
1/2 Tsp Worcestershire sauce
1/2 Cup Low-fat sour cream
2 Cups cooked rice or noodles
Mix paprika, flour and cayenne pepper. Toss pork in mixture to coat. Heat 1 tablespoon of the oil over medium high heat in a non-stick or seasoned cast iron skillet. Brown pork and remove once it is just cooked. Keep warm.
Add remaining oil, garlic, onion, mushrooms and salt to the pan, cook until mushrooms start to soften. Add peppers and cook until tender-crisp. Add pork, wine (or stock) and Worcestershire. Stir constantly until liquid has mostly thickened and evaporated. Remove from heat and stir in sour cream. Serve over rice or egg noodles. Serves 4.
Mock Potato Pierogi Casserole
Prepared by Sandy Kohut
1 Pkg lasagna noodles (cooked and drained)
3-4 Cups mashed potatoes made w/sautéed onions in 1/2 stick of margarine
Salt and pepper to taste
2 (8 oz) Pkgs shredded sharp cheddar cheese
1 Stick of margarine
Spread margarine on bottom of 9 x 13 oblong baking dish. Layer noodles, potatoes, and cheese ending with cheese.
Cover well with foil and bake 350o for 25 minutes or until bubbly.