Mid-Atlantic Gardening: What Ya' Got Cookin' 2014 Part 4 Sweet Summers' End , 0 by Gitagal

Gitagal wrote:
Judy--

Just finished....it truly is (almost) an all day job.
Tony being there to help--helped a lot. We were actually ahead of the oven
most of the time. So--time to chat.

For the filling of all these Pirags--I mini-diced 1/4"--(by hand) a whole shank half
of a Mashes ham--3lbs of Applewood slab bacon--and a couple lg onions.
ALL liberally sprinkled with black pepper.
Have you ever had my Pirags???? I don't remember IF--or WHEN????

When my Pirags are done--I put them on a paper towel covered surface
to cool. When completely cooled, I pack them in Zip freezer bags and freeze them
like that. They hold up very well in the freezer for a long time.

Re-heating is best done in an oven--or, if just eating a few--in a toaster oven.
If you are in a hurry--a MW will do--but I do not like what a MW does to breads.

1--My picture of Tony turned out yukky--so sorry! Now I won't have this for my records...
2--The finished loot. Oh, yeah--we ate some of the "rejects"...teee-heee...


Edited to say:
One of the two 1-gal. size bags will be for the niece who is holding the get-together in NJ.
The other gal. size bag is for a summer (June) get-together in lieu of a Christmas one.
The Qt. sized bags will go to all the other nieces, my sister and my daughter
and Mark--and the rest frozen just to have.

IF I did not do such huge amounts--it would be easy, and more fun, to do just a small batch--
like 2 cookie sheets full. I have the recipe broken down for that amount.
Should try that sometimes....

Gita

This message was edited Dec 18, 2014 7:25 PM