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Teen Life - Spaghetti Pie, Angel Pie & Pierogi

Our Daily Bread" Teen Life
As seen on "Our Daily Bread" 1/09/2010 at Noon
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7

Fr. Paul’s guest are Barbara Burns – Youth Minister
Katlyn Marshall & Ashtin Rozewski – Teen from the Teen Life Program


Fr. Paul’s Spaghetti Basil Pie
1 lb. spaghetti, cooked & drained
3 Tbsp. butter
1 jar spaghetti sauce
10 – 12 slices of mozzarella cheese, sliced thin
8 – 10 basil leaves, chopped

Cook spaghetti according to the package. Drain and place back into the pot or into a large bowl. Add the butter and ½ jar of sauce. Mix well. Pour into a lightly greased pie plate. Top with cheese. Top the cheese with basil. Dot pie with an additional 2 Tbsp. butter. Place in a 300* oven for 20 minutes. Serve immediately with more spaghetti sauce on top or on the side.

Katlyn’s Angel Pie
Meringue Pie Shell
Separate 4 eggs
½ tsp. cream of tartar
1 cup sugar
1 tsp. vanilla
With a mixer, beat egg whites and cream of tartar until still. Add sugar (1 Tbsp. at a time) beating after each addition. Add vanilla.
Spray a pie plate with Pam. Pour meringue into the plate. With a spoon, pull the batter up the sides of the pie plate. Bake at 300* for 1 hour until lightly golden.

Filling or Angel Pie
4 egg yolks
1 cup sugar
1/8 tsp. salt
1 lemon, juice and rind
1 pt. whipping cream
Beat yolks until thick, add salt, and beat in sugar (1 Tbsp. at a time), add the lemon. Cook in double boiler until thick. Cool.
In a mixer, whip the cream until soft peaks form.
Spread half of the cream into the cooled meringue pie shell. Add all of the filling. Top with remaining cream. Refrigerate overnight.

 

Ashtin’s Pierogies
Dough
3 ½ cups flour
2 eggs
4 oz. sour cream
½ cup milk
2 Tbsp./ butter
Pinch of salt

In a small pan warm milk and butter under low heat. To a bowl add flour, eggs, salt, sour cream and warm milk and butter. Mix thoroughly to form dough. Using small amount of dough at a time, roll into a medium sized circle. Make sure the table is floured so dough will not stick. Cut circle into fours. Add about 1 Tbsp. of filling onto one half of the dough. Place a little water along the edges of the dough. Fold dough over to cover filling and crimp to seal (using your fingers or a fork). Cut off any excess dough. Crimp again.
In a large sauce pan, bring water to a boil. Gently add pierogi to boiling water. When they are cooked they will float to the top. Remove from water and drain. Melt about 2 Tbsp. butter in a frying pan and add pierogi. Fry until golden brown and crisp.

Sauerkraut Filling
1 can sauerkraut, rinsed to remove bitterness
½ stick butter
1 onion, diced
Salt & pepper to taste

Add all ingredients into a large frying pan. On medium – low heat fry until onions are brown, adding more butter if needed.