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Book Clubbers, Issue #009 -- Announcing Contest Winners and Harlan Coben's The Woods
June 19, 2008
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Featured Book of Month
|CONGRATULATIONS to our Giveaway Contest Winners!
Comfort Food Tote Bags
Ripples on the Lake Autographed Book
In this issue...
Answer at bottom.
|Book Club Queen announces the GRAND OPENING of our Author Zone, a place where authors can share their published work with the world and readers can come and browse through the many new, wonderful books hitting the shelves now!|
|NEW CONTEST ANNOUNCEMENT! More autographed copies to giveaway plus a few extra Totes. Check it out at book contest giveaway. Hurry for your chance to win!|
To discuss these questions real time with other online book clubbers, go to our book of the month club page!
Combine the flour, salt, butter and sour cream in a deep bowl. With your fingers, rub the flour and butter together. Wrap the ball of dough in wax paper, and chill for about 1 hour.
On a lightly floured surface, shape the pastry into a rough rectangle 1 inch thick and roll it into a strip . Turn the pastry around and again roll it out lengthwise. Fold into thirds and roll out the packet as before. Repeat this entire process twice more, ending with the folded packet. Wrap it is wax paper and refrigerate for an additional hour.
Over high heat, melt the butter. Add onions and, stirring occasionally, cook over moderate heat for 8 to 10 minutes, or until they are soft and transparent but not brown.
Stir in the beef and, mashing the meat with a fork to break up any lumps, cook briskly until no traces of pink remain. Grind the meat-and-onion mixture. Combine the meat in a large bowl with eggs, dill, salt and pepper, mix thoroughly and taste for seasoning. Preheat the oven to 400°.
On a lightly floured surface, roll the dough into a circle about 1/8 inch thick. With saucer cut out as many circles as you can. Gather the scraps into a ball and roll out again, cutting additional circles. Drop 2 tablespoons of filling in the center of each round and flatten the filling slightly. Fold one long side of the dough up over the filling, almost covering it. Fold in the two ends of the dough about 1/2 inch, and lastly, fold over the remaining long side of the dough.
Place the Pirozhky side by side, with the seam sides down on a buttered baking sheet. Bake for 30 minutes.
Take them out to grease the surface with beaten egg and put back for couple of minutes until they are golden brown.
Serve with clear chicken or beef soup, on the zakuska table or presented alone as a first course.
Recipe by Olga from www.russianfoods.com
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Answer to Fact or Fiction - FACT. Camp Scott was shut down and never reopened after this tragedy.
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