Saturday night – 09/21/2012

It is rare that we repeat menus. We do make many of the same recipes from time to time however an entire menu has to have a certain affinity for it to be repeated. This is one of those menus. We hit upon the combination some years back and it stuck. Oh, the pork product may swap with ham or roast pork loin but more often than not we end up with kielbasa, pierogies and succotash.

Baked kielbasa with barbeque sauce
Potato & Onion Pierogies with caramelized onions and sour cream
Homemade bread from my husband

Pineapple Upside-Down Cake (login required to view recipe)

There were 11 folks for dinner (8 adults; 3 kids).

4 boxes of pierogies (approx. 48 pieces) were cooked. All but 5 were eaten.

For the succatosh I use 1 28 oz. can of Goya small red kidney beans in place of the dried bean. I also use a 16 oz. bag of Trader Joe’s frozen roasted corn and local grocery chain brand frozen lima beans. I typically double the rest of the ingredients (cream, thyme, salt, butter). I ended up with enough left over to use as part of lunch for a few days during the week.

We cooked up 4 lbs. of kielbasa; 2 lbs. of pork/beef and 2 lbs. of turkey. We used some locally produced BBQ sauce as we had it on hand. The pork/beef ones were all eaten and about half the turkey ones were as well.

Ted made 2 cakes. I think we showed remarkable restraint in eating one 1 1/2 of them.


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