To Make The Dough

• Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this point.
• Work in the Sour Cream and Soft Butter until the dough comes together in a slightly rough, slightly sticky ball.
• Using just your fingertips. knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.
• Wrap the dough well in plastic wrap and refrigerate for 30-60 minutes, or up to 48 hours.

To make the filling:

• Combine the warm mashed potatoes and cheese. Stir and mash until the cheese is melted and the filling is cool to touch. Taste and adjust the seasonings with salt and pepper.

To fill the pierogi

• Roll half the dough 1/16" thick. Use a medium cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.
• Place 2 tsp of filling on each of the rounds of dough. Use small and medium Pierogi makers to fold and seal.
  
• At this point the pierogi can be frozen for up to 4 weeks, or refrigerate overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so they have room to float without sticking. When the Pierogi float, they're done. The time will vary depending on if they are fresh or frozen.
• Sauté the onions in the butter in a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisp. Serve hot with additional sour cream, applesauce, or other condiments.

• Preheat an oven to 450° F
• Mix Flour, Baking Powder, Salt and Sugar in a bowl.
• Cut in the cold Butter with a knife or pastry blender until the mixture resembles coarse crumbs.
• Add Milk a little at a time, stirring lightly between additions.
• Drop the batter by spoonfuls onto a cookie sheet and bake for 12 to 15 minutes, until the tops are golden.

Preparation:

• Prepare 6 quart jars, lids and rings. Sterilize the jars and keep them in the hot water until it's time for processing. Make sure to fill your water bath canner and get the water to a simmer.

Cooking:

• In a large stainless steel or enameled Dutch oven cook tomatoes, green peppers, carrots, celery, onion, garlic, bay leaf, parsley and hot peppers approximately 30-45 minutes or until vegetables are breaking down. Remove bay leaf.

Note:

• If you want to remove the seeds and any additional skin of the tomatoes you can pour in batches through a sieve or fine mesh strainer.
• With your immersion blender, food processor or upright blender work through the recipe until the contents are smooth.
• Stir with your spoon just to make sure you did not miss any big pieces.
• To the pot add the sugar, bottled lemon juice, Colonel Pabst Worcestershire Sauce and salt. Heat to a boil over medium heat stirring frequently.

Filling the jars:

• On a dishtowel place your hot jars and using your funnel in each jar ladle the mixture into the jars leaving ½" headspace. Remove air bubbles and refill to the proper headspace if necessary.
• Taking a clean papertowel wet it with warm water abd wipe the rims of the jars removing and food particles that would interfere with a good seal.
• Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal, just "finger tight".

Processing:

• Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
• Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 40 minutes.
• When complete turn off the heat and remove the cover and let the jars sir for another few minutes.
• Remove jars and place them back on the dishtowel in a place that they will sir overnight to cool. Do not touch or move them until the next morning.

Sealing:

• Some time in the next hour your jars will be making a "pinging" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing.

• Cut tomatoes in large pieces and place in pot with basil, pickle, hot sauce, Colonel Pabst Worcestershire Sauce, oregano, salt and pepper in a soup pot. Bring to medium-low heat and simmer for 10-15 minutes or until tomatoes cook down and become tender.
• When tomatoes take on a soupy texture, blend mixture with immersion blender in a food processor until smooth. Place in refrigerator until chilled before using.
• To make Bloody Mary: Combine vodka and Homemade Bloody Mary Mix in a glass with ice; stir to combine. Garnish with desired condiments and serve.

• Remove skins from Tomatoes. To do this make an "X" in the bottom of the tomatoes, then place in boiling water for 60 seconds. Then remove the tomatoes from the water and place directly into a bowl of iced water tro shock. The skins should slip right off.
• Place all of the ingredients in a large pot (10 Quart) and simmer for 20-30 minutes. Taste, add more spice as needed.
• Process jars using water bath for canning.

• Add all ingredients to a bowl and stir together.
• Store in an air-tight container, away from heat and moisture for up to six months.

• Melt butter in Med-Hot Skillet
• Chop onions and sauté in butter until translucent
• Cut Velveeta into cubes. Put cubes in skillet and stir frequently until completely melted with onions.
• Drain Pimento. Add Pimento and Green Chilis to skillet. Continue stirring.
• Add salt to taste. Simmer for 2-3 minutes.
• Add milk to thin mixture (1-2 Tbsp). Continually stir mixture until all milk is incorporated.
• Let simmer while stirring 3-5 minutes.
• Transfer to small crock pot for serving with your favorite tortilla chips.

• Combine all ingredients in a large bowl and mix well.
• Store in an airtight container.

• Heat Butter and 1 1/2 tsp of the Oil in a large skillet over medium heat.
• Add Onions, cook 10 minutes, stirring occasionally.
• Reduce heat to medium-low; cook until golden, about 30 minutes, stirring occasionally.
• Stir in Salt; cook 5 minutes.
• Heat 1 Tbsp of the Oil in a separate large skillet over medium-high heat.
• Arrange half of Mushrooms in skillet in a single layer and cook, undisturbed 3 minutes, until golden brown.
• Stir and cook 5 minutes, stirring often, until both sides are golden brown.
• Place mushrooms in a bowl.
• Repeat process with remaining 1 Tbsp Oil and half of Mushrooms.
• Combine all cooked mushrooms in pan. Add Broth, Sherry, Colonel Pabst Worcestershire Sauce, Thyme, Soy Sauce, and Black Pepper.
• Bring mixture to a boil, reduce to a simmer, cook 5 minutes.
• Use tongs to remove mushrooms from au jus, place in a bowl.
• Pour au jus evenly into 4 ramekins.
• Combine mustard and horseradish in a bowl. Spread on top halves of rolls.
• Preheat broiler to high.
• Arrange 3/4 cup mushrooms onto the bottom half of each roll, add 1/4 cup onions.
• Tear each slice of cheese in half, place over onions.
• Place hoagies on a baking sheet.
• Broil 1-2 minutes, until cheese melts.
• Serve with Au Jus.