PIEROGI BEEF SKILLET

I found this recipe in my Taste of Home desk calendar.  It is very good. Makes 4 servings, if small appetites maybe 6.

1 Lb. Lean ground beef
1/2 Cup Chopped Onion
1/4 Cup Flour
1 Can (14 1/2 oz) Beef Broth
1 Package (16 oz) Frozen Cheese & Potato pierogies, thawed
2 Cups frozen mixed vegetables, thawed and drained
1/2 Tsp. salt
1/2 Tsp. pepper
1/2 Tsp. Italian seasoning
1/2 Cup Shredded Cheddar Cheese

1.  In a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain, reserving 3 Tbsp. drippings
2.  Sprinkle flour over beef and drippings; stir until blended.  Gradually add beef broth.  Bring to a boil, cook and stir for 2 minutes or until thickened.
3.  Stir in the pierogies, vegetables and seasonings.  Cook, uncovered for 4-5 minutes or until heated through. Sprinkle with cheese.  Enjoy.

   SHEPHERDS PIE

I was watching the Nate Burkis show one morning last year and he had a chef on that made healthy version of the traditional shepherds pie.  I have made it several times and we really enjoy it.  It is a little labor intensive but well worth the time. For anyone that works this may be a good recipe to try on a weekend.

1 Large Onion, chopped                                          Lots of Worcestershire Sauce
2 Stalks Celery, finely chopped                                Sage, Rosemary and Thyme to taste
2 Large Carrots, finely chopped                               2 Tbsp. Flour
2 Cloves garlic, finely chopped                                1/2 Cup Chicken Broth
2 Lbs. Ground Turkey                                             1 Cup Frozen Peas
Kosher salt and pepper to taste                                Mashed Potatoes

1.  Sweat onion and garlic, add celery and carrots and cook on medium 5-8 minutes.
2. Add turkey, salt and pepper.  Brown turkey.
3.  Add Worcestershire sauce.
4. Sprinkle with flour
5.  Add 1/2 cup chicken broth and stir in til well blended
6. Add peas
7.  Pour into a deep dish pie plate.
8.  Spread potatoes over all
9.  Bake at 350 degrees for 45 minutes.

I use my 12" chicken fryer to cook all the ingredients.  My pie plate is a deep dish 10" plate and it is full when all ingredients are poured into it..  I also start my potatoes cooking as I am cooking the other vegetables so they are done and mashed by the time the other ingredients are done.

   SAUSAGE TORTELLINI SOUP

I had 20 oz. of Italian seasoned turkey and used that in place of Italian Sausage.  Also could not find Italian stewed tomatoes so used petite diced tomatoes seasoned with basil, garlic and oregano.

1 Pound bulk Italian sausage
2 Cups Water
2 Cups Chopped Cabbage
1 Can (14 1/2 oz) Italian stewed tomatoes, undrained and cut up
1 Can (14 1/2 oz.) Beef Broth
1 Can (10 1/2oz) condensed French Onion Soup
1 (9 oz.)Package Refrigerated Cheese Tortellini
1/2 Cup Grated Parmesan Cheese

In a large saucepan, cook sausage over medium heat until it is no longer pink; drain (I used my Dutch Oven)
Stir in the water, cabbage, tomatoes, broth and soup.  Bring to a boil
Reduce heat; simmer, uncovered, for 8 minutes.  Stir in tortellini; cook 7-9 minutes longer or until pasta is tender.  Sprinkle with cheese.

10 servings (2 1/2 quarts)

PUMPKIN BUNDT CAKE

Grease and flour a bundt pan
Preheat oven to 350 degrees

CAKE
3 Eggs                                                      1 tsp. Soda
1 (15 oz) Can Pumpkin                             1 Tsp. Nutmeg
1 Tsp. Vanilla                                            1 Tsp. Cinnamon
2 1/2 Cups Sugar                                      1 Tsp. ground Cloves
2 1/2 Cups Flour                                       1/4 Tsp. salt
1 Cup Vegetable Oil                                  1/2 Cup Chopped Walnuts

GLAZE
1/4 Cup Apple Cider, Pinch of salt, Powdered Sugar (about 2 Cups)

Mix eggs with pumpkin, oil, vanilla, sugar and spices.  Add flour and mix just until well blended.  Pour into bundt pan.  Bake 55-60 minutes. Cool upside down on rack.  Drizzle with apple cider glaze and nuts while still warm

Glaze:  Heat cider and salt over low heat until hot. Whisk in powdered sugar until smooth.  Drizzle over warm cake and top with walnuts.

Feta Cheese and Spinach Orzo Pasta

1 Cup Orzo Pasta
1/2 tsp. Minced Garlic
2 Tbsp. Olive Oil
10 Oz. Frozen chopped spinach, thawed and drained
1/4 tsp. Salt
1/2 Package Crumbled Feta Cheese
Dash of pepper

Cook pasta in boiling water until tender, about 1o minutes.
Meanwhile, in a large frying pan, saute garlic in olive oil; add spinach and stir until hot.
Drain pasta and stir into spinach mixture.  Stir in salt and pepper, then gently fold Feta cheese into mixture.
Serves 4 as a main dish 6-7 as a side dish.