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Kim M.

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John was voted off on 6/24/2004
Kim B. was voted off on 6/17/2004

Kim M.

Taco Dip

16 ozs. of Sour Cream
1 cup of Mayo
1 pkg of Taco Seasoning
1 Tbs of Ground Up Red Pepper (You can add more if you like it HOT!)

Combine all ingredients in a bowl, cover and refrigerate for at least two hours, preferably overnight.

Serve with Tostitos Chips and ENJOY!



1 cup all-purpose flour
1/4 cup confectioners' sugar
1/4 cup butter
1 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder 2 eggs
3 tablespoons lemon juice
1 tablespoon lemon zest
1/3 cup confectioners' sugar    for decoration

1 Preheat oven to 350 degrees F (180 degrees C).
2 To make Bottom Layer: Mix one cup flour and 1/4 cup
   confectioners sugar. Melt the butter and add to flour mixture.
3 Press flat and even into an 8 x 8 inch cooking pan.
   Bake for 20 minutes.
4 While baking, make the top layer: Mix 1 cup sugar, 2
   tablespoons flour, and the baking powder.
5 Beat eggs and add to mixture, stirring well. Add
   lemon juice and rind, mix again.
6 Pour over bottom layer; Bake at 350 for 25 minutes.
   Cool a little, cut into squares while warm; dust with
   confectioners sugar.



(great winter soup - makes a huge amount - serve with
crusty bread and you have a great meal)

1 lb. ground beef
salt & pepper
1 large can V-8 joice (48 oz.), and 1 can waer (yes, 48 oz. of water)
1 - 8 oz can tomato sauce
4 potatoes cut up
1 - 14 oz package frozen country blend mixed vegetables
1 cup dized celery.
4 chicken boullion cubes
A little worcestershire sauce
1 can mushrooms (if desired)
Can also add 1 can drained kidney beans (if desired)

Brown meat in large soup pot. Add salt & pepper. Add celery, potatoes, the large can of V-8 juice and the 1 tall can of water; add tomato sauce and the chicken boullion cubes. Cook on high until it comes to a boil; then simmer 1/2 hour. Then add the frozen vegetables and kidney beans and mushrooms. Simmer 1 hour and mix often while cooking. Add more water if needed. This soup freezes well.


Pierogis (Filled Dumplings)

2 Part Recipe

Dough for Pierogi or Uszka
14 oz of flour
1 egg
pinch of salt
lukewarm water
On a pastry board mix flour, egg and salt, slowly adding water and kneading. The dough is ready if it does not stick to the hand or pastry board. Divide dough into four parts, and roll each one out thinly. With a wine glass cut out circles that are 2 - 21/2 in. in diameter. (For Uszka, cut out small squares). Place a teaspoon of the filling on each circle, fold over and press the edges firmly. Cook for 5 minutes
Pierogi Fillings...(potato my favorite)
Sauerkraut and Mushroom Pierogi Filling
Kapusta z Grzybami - nadzienie
2 cups of sauerkraut 1 cup mushrooms
1 onion chopped butter, salt, pepper
Cook sauerkraut for 10 minutes. Drain and chop well. Fry onion and chopped mushrooms in butter, add sauerkraut and fry until flavors are blended. Cool and fill dough circles.

Potato Filling (Ruskie Pierogi)
1 lb. cooked potatoes and 6oz. cottage cheese through a meat grinder. Add 1 small raw egg to this along with 1 medium onion, finely chopped and browned to golden brown. Add salt and pepper.
Cheese Filling (Pierogi z Serem)
rub 1 lb well drained cottage cheese through a wire sieve, then mix thoroughly with 1 small egg (raw) and salt. The filling swells during cooking, so do not use too much. Serve immediately, after pouring butter over them.

John was voted off on 6/24/2004

Kim B. was voted off on 6/17/2004