Aunt Flora’s Greek Kourabiedes

Ingredients

• 1 pound sweet butter

• ½ Cup powdered Sugar

• 2 egg yolks

• 2 teaspoons vanilla

• 1 teaspoon orange extract

• 2 teaspoons baking powder sifted

• 5 Cups flour… or more as needed

• ½ cup black walnut pieces (Optional)

Instructions

In a mixer, beat butter until light and fluffy.

Add powdered sugar and beat more.

Add yolks, vanilla, and orange extract and continue beating until well blended.

Gradually add in Sifted flour with baking powder to make a soft dough.

Shape dough into 1.5 inch round balls or crescent shapes and place on an ungreased cookie sheet.

Bake at 350 degrees for 15 or 20 minutes.

Sprinkle some of the powdered sugar on wax paper and place the baked cookies on the sugar, be careful the cookies break very easily.

Sprinkle the whole cookie with powdered sugar. You can also mix some of the powdered sugar with cinnamon and cloves for flavor.  While still hot sift additional sugar on top and sides

Cool thoroughly before storing.

Sophie’s Polish/Ukrainian Pierogies

Ingredients

• 2 pounds potatoes peeled and quartered

• 200 g (1/2 pound) medium cheddar cheese, cut into 1-inch cubes

• 1 tsp salt

• 4 cups of flour plus more if needed

• 1 egg

• 1/2 tsp salt

• 1 cup potato water at room temperature

• 1-2 tbsp unsalted butter

• 1 yellow onion

Instructions

Making the filling…

Boil potatoes until tender. Drain water into a bowl. Set aside for later.

Place cubed cheese on top of the cooked potatoes and cover with a lid. Let rest for about 5 minutes so that the cheese melts.

Once melted, sprinkle with 1 tsp salt and mash potatoes and cheese with a hand blender or potato masher. Let cool.

Making the dough…

Add flour, egg, and 1/2 tsp salt to a food processor bowl. Turn on the food processor. Slowly pour in the potato water until the dough forms a ball and then turn off the food processor.

Place the dough on a floured surface. Knead with floured hands.

The dough should have the feel of pizza dough, elastic but not wet. Work in a little extra flour if the dough is too moist.

Divide the dough in 3. Roll out one ball of dough to 1/8 inch thickness. Use a biscuit cutter or glass to cut the pirogies out.

Dredge the rim of a 3 to 3 1/2 inch glass in flour, then press the glass into the rolled out dough to cut a circle of dough.

Place the dough round in your hand and spoon about a heaping tablespoon of potato and cheese filling into the middle of the dough.

Pull the dough over the filling and pinch the edges. If the dough is dry, moisten a finger in water to help seal the edge.

Place the pierogie on a towel sprinkled with flour. Cover with another towel so the pierogi does not dry out. Continue to make the remaining pierogies.

To cook the pierogies…

Place pirogies in boiling for about 8-10 minutes. The pierogies should rise to the surface of the water when they are finished cooking.

While the pierogis are boiling, dice onion, and melt butter in a pan over medium heat.

Once melted add onions and cook until translucent.

When fully cooked, toss the cooked pierogies in the pan with butter and onions. Cook briefly until slightly brown.

Serve with sour cream.

Thai Green Curry Chicken

Ingredients

• 2 tbsp – green curry paste (store-bought or homemade from scratch)

• 300 g or ¾ lb – chicken cut into long thin slices

• 2 ½ cups coconut milk

• 2 kaffir lime leaves

• 2 stems sweet basil (only leaves)

• 2 – 3 red chilies  (cut into strips)

• 1 – 2 tbsp fish sauce

• 1 tsp palm sugar

• Pinch of salt

Instructions

Fry chilies in coconut milk until Fragrant.

Reduce the heat and add the chicken, coconut milk, kaffir lime leaves, palm sugar, fish sauce, a pinch of salt, and then taste it.

When the meat is cooked through, add the sweet basil leaves and remove from heat.

Pork or beef can be used instead of chicken if desired.

Pad Thai (Fried Noodles – Thai Style)

Ingredients

• 300 g or 11oz  narrow rice noodles

• 4 -5 tbsp oil (any type)

• 3 Eggs

• 3 tbsp sugar (palm or white)

• 1 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp peanuts (roasted and ground)

• 1 cup bean sprouts

• ¼ cup chives (roasted and chopped 1 inch pieces)

• 2 tbsp garlic (minced)

• 2 tbsp shallots (minced)

• 2 tbsp tamarind juice (can use white wine or rice vinegar, or a lemon sugar mix to taste)

• 1 tbsp dried shrimp

• 2 tbsp fish sauce

• ½ cup tofu

• 1 tbsp dried chilies (can use red pepper flakes)

• 2 limes (cut into wedges)

Instructions

Start by soaking noodles in the water at room temperature for about 20 minutes (depending on the brand).

Heat up 4 tbsp of oil in a wok (large pam will work) and fry garlic and shallots until yellow, then add the tofu, fish sauce, dark soy sauce, sugar, tamarind juice (or vinegar), and the dried chilies and mix together.

Add the noodles and fry until the noodles are cooked.

Put 2 tsp. of oil into another wok (or large pan).

Once it is heated, break the eggs. Add bean sprouts and chives.

Return all ingredients to the first wok and mix thoroughly.

Remove from the heat and add the peanuts and pepper to taste and garnish with fresh lime.