Category Archives: Onion

Turkey Pot Pie


1 recipe pastry for a (10 inch) double crust pie

4 tablespoons butter, divided

1 small onion, minced

2 stalks celery, chopped

2 carrots, diced

3 tablespoons dried parsley

1 teaspoon dried oregano

salt and pepper to taste

2 cubes chicken bouillon

2 cups water

3 potatoes, peeled and cubed

1 1/2 cups cubed cooked turkey

3 tablespoons all-purpose flour

1/2 cup milk

Directions

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.

Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown

Tomato, Onion and Cucumber Salad


 

Tomatoes and cucumbers are plentiful this time of year so this is the perfect addition to your next meal!5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced

  • 1/4 red onion, peeled, halved lengthwise, and thinly sliced
  • 1 cucumber, halved lengthwise and thinly sliced
  • A generous drizzle of extra-virgin olive oil, about 2 tablespoons
  • 2 splashes red wine vinegar
  • Coarse salt and black pepper

Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

 

Pierogi Lasagna


1 lb lasagna noodles
4 lbs red or white potatoes
1/4 c sour cream (optional)
1/2 c milk
2 c shredded cheddar cheese
3/4 c butter (1.5 sticks)
1 onion, sliced in rings

Cook the noodles. Chop potatoes into cubes, place in pot of cold water (enough to cover), and allow to come to a boil. Continue to boil until potatoes are soft enough to yield to a fork stab. Drain, mash, blend with a mixer. Toss in the optional sour cream and milk, mix some more. Add salt to taste. Stir in cheddar.

Close up of yummy!

Melt all the butter over medium-high heat, then sautee onion until the rings no longer hold their shape.

Preheat oven to 375. Grease the bottom of a 913 baking dish with some of the onion-butter.

Lay noodles on the bottom of the dish, then spread the potatoes, a dollop at a time, along the length of each noodle.

Once done, smooth the potatoes, then spread about a quarter of the onion on top, and drizzle a small amount of butter as well. Repeat this twice (or more if your dish can accommodate), then top with noodles and the remainder of the onions and butter.

Pop in the oven for 20 minutes. Allow to cool 10 minutes before cutting and serving.

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Cabbage Rolls


Ingredients

  • 1 medium head cabbage
  • 1 1/2 cups uncooked white rice
  • 1.5# ground beef
  • 2 tablespoons butter
  • 1 onion, chopped
  • salt and pepper to taste
  • 1 (46 fluid ounce) can tomato juice

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish.
  2. Steam the whole head of cabbage until it is al dente. Meanwhile, in a saucepan bring 3 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  3. Melt butter in a small skillet over medium heat. Saute onion until translucent; stir into cooked rice. Season with salt and pepper to taste.  Brown ground beef, drain off grease and add to the rice mixture. 
  4. Cut the leaves off of the cabbage and cut the larger leaves in half. Spoon the rice/beef mixture into a leaf and roll tightly. Place rolls in prepared casserole dish, stacking in layers. Pour tomato juice over the rolls, using enough just to cover.
  5. Cover and bake in preheated oven for 2 hours.
  6. ** I like to add a bit of rinsed sauerkraut to the filling….