Sauerkraut Pie Uses Leftover Mashed Potatoes Food

SAUERKRAUT MASHED POTATOES

Steps:

• In a large saucepan, combine the water, milk, butter and salt; bring to a boil. Stir in potato flakes. Remove from the heat; cover and let stand for 5 minutes. , Meanwhile, in a small skillet coated with cooking spray, cook onion over medium heat until tender. Stir sauerkraut into potatoes; sprinkle with onion and bacon.

SAUERKRAUT PIE USES LEFTOVER MASHED POTATOES

Steps:

• Brown hamburger, drain if needed.
• add onion, saute lightly.
• Mix in spices if you wish or do your own spice thing.
• take off burner.
• open Kraut and drain if you wish.
• spread sauerkraut top of hamburger, ya it is like raking hay, use your hands,do not over fill there is potatoes yet to go.
• Spread Mashed potatoes over the top, and to the edges, to "seal in", this will bubble. Cut with wet knife in center to vent steam.
• Add butter or marg on top if you wish.
• Bake 350 for about 45 min, or until top browns.
• Sis likes hers with bo-Mondy? this is a spice, Brother likes his with cheddar or mozzarella cheese melted on top.
• This is a one pan clean up, but you can do it in a deep cass. dish also.
• All ingredients depend on your pan size. This is easy to "make bigger", as more company comes in the door.

PIEROGIES WITH POTATO AND SAUERKRAUT FILLING

Steps:

• Prepare the sauerkraut filling by melting the butter in a skillet over medium low heat. Stir in the onion, and cook until light brown, about 20 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
• For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook over medium low heat until light brown, about 20 minutes. Stir into the mashed potatoes, and season with salt and white pepper.
• To make the dough, beat together the eggs, oil and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, wrap half in plastic wrap then roll out the other half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.
• Place a small spoonful of the filling into the center of each round. Moisten the edges with water or egg wash, fold over, and press together with a fork or pinch with fingers to seal.
• Bring a large pot of lightly salted water to a very slow boil add 6-8 perogies at a time (do not crowd them) and cook for 3 to 5 minutes or until pierogi float to the top. Remove and drain.
• Serve with melted butter and carmelized onions spooned over the top.
• Or serve with horsesradish and sour cream.