Pierogi stuffed with sauerkraut and mashed potatoes. | Sun-Times Media
Updated: November 10, 2011 5:29PM
Celebrate October - Polish Heritage Month - with traditional pierogi, sauerkraut soup and beer-cheese bread.
Recipes for Sauerkraut- and Mashed Potato-Stuffed Pierogi, requested by S.J.C. of Chicago, are from Marsha Anderson of Chicago, who discovered the family favorites on allrecipes.com several years ago.
When it comes to Polish Sauerkraut Soup, requested by H.F. of Wheaton, the slow-cooker version in The Everything Slow Cooker Cookbook by Margaret Kaeter is as tasty and easy as it gets.
To make Basic Beer-Cheese Bread:
Preheat oven to 375 degrees. In small skillet, heat 1 tablespoon olive oil over medium-low heat. Add ½ cup finely chopped yellow onion; cook 10 minutes, or until browned, stirring occasionally. Stir in ¼ teaspoon freshly ground black pepper and 1 minced garlic clove; cook 1 minute.
Weigh or lightly spoon 3 cups flour into dry measuring cups; level with knife. In large bowl, combine flour, 3 tablespoons sugar, 2 teaspoons baking powder and 1 teaspoon salt, stirring with whisk. Make well in center of dry mixture; add onion mixture, 1 cup (4 ounces) shredded Monterey Jack cheese and 1 (12-ounce) bottle lager-style beer (such as Budweiser) to flour mixture, stirring just until moist.
Spoon batter into (9-by-5-inch) loaf pan coated with cooking spray. Drizzle 1 tablespoon melted butter over batter. Bake 35 minutes. Drizzle additional 1 tablespoon melted butter over batter. Bake additional 25 minutes, or until deep golden brown and wooden pick inserted in center comes out clean.
Cool in pan 5 minutes on wire rack; remove from pan. Cool completely on rack before slicing.
I would appreciate a recipe for pumpkin dessert bars.
C.M., Chicago Heights
My husband loves Duchesse potatoes. Can you help with a recipe?
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