Lazy Person Perogies

December20

There are so many reasons why I love working from home.  This morning as Daughter #2 flew out the door, she said: “Mom, could you please throw my laundry in the washing machine for me”?  amd I had the time to cheerfully oblige. I took an extra long walk with our old dog as he has a very thick coat and loves the cold winter far more than the balmy summer.  I met a good friend for a long lunch and picked up a few groceries on the way home.  I will be here when the wee one gets dropped off later this afternoon so that Glamma and Poppa can babysit this evening.

But this is also the time of year when I miss the camaraderie of a busy office with silent santas and pot-luck lunches.  Last week when I was at the Global studios they were getting ready for a special group lunch and there were crock pots plugged in and various people arriving with their casseroles full of savoury treats.  I got to peak under the lid of one such covered dish and it looked so good that I made it last evening for home.

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Lazy Person Perogies
Author: 
Recipe type: Entree
Cuisine: Canadian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An enormous step is removed by using large shelled pasta as the perogy casing.
Ingredients
  • 340 g package of large pasta shells
  • 3 c mashed potatoes
  • 2 c grated cheddar cheese
  • 1 c cottage cheese (I used the reduced fat variety)
  • 1 egg
  • 2 small or 1 large onion, diced
  • 1 pound, sodium reduced bacon (might as well cook it all but only use as much as desired and refrigerate the rest for future use)
  • sour cream, as desired
Instructions
  1. Prepare pasta according to package directions.
  2. Drain and set aside.
  3. In a food processor, using a coarse grating blade, shred the cheddar cheese.
  4. Remove and set aside and remove the grating blade.
  5. Mash potatoes with a couple of pulses.
  6. Remove to bowl and mix in egg, cheddar and cottage cheese.
  7. Dice the onion in the processor.
  8. Chop the bacon.
  9. Cook together until crisp, drain & place on paper towel.
  10. While bacon and onions are cooking, stuff the shells by the heaping teaspoonful.
  11. Place open side up into 2 casserole dishes.
  12. Sprinkle onion and bacon mixture over shells.
  13. Cover and bake at 375 degrees for 20 minutes.

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Kath”s quote: “In any world menu, Canada must be considered the vichyssoise of nations — it’s cold, half-French, and difficult to stir.”-James Stuart Keate

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Love-that is all.

 

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