I had to read your heading twice Sue! Not very appetizing sounding...LOL Sausage and Swiss Chard Rigatoni 4 tsp olive oil 3 Italian sausages, casings removed 3 cloves garlic, minced 1/2 tsp hot pepper flakes 1 can diced tomatoes 1/4 cup chopped fresh basil pinch sugar 1 cup drained and rinsed canned navy beans 5 cups rigatoni pasta 8 cups chopped Swiss Chard 2/3 cup shredded mozzarella cheese 1/4 cup grated parmesan cheese In a large skillet, heat oil over medium-high heat; saute sausage, braking up with spoon until browned, about 8 minutes. Stir in garlic and hot pepper flakes, cook 2 minutes. Add tomatoes, basil, salt and sugar; bring to boil. Reduce heat and simmer for 20 minutes. Stir in beans. Cook pasta until still slightly firm in center, 8 minutes. Drain and return to pot reserving 1/2 cup cooking liquid. Add sauce, reserved cooking liquid and Swiss chard; toss to coat. Transfer to a 10-cup ceramic or glass baking dish. Sprinkle with mozzarella and parmesan cheese, cover with greased foil. Bake at 375* for 20 minutes. Uncover and bake until bubbly and browned, 10 minutes.

Kathleen, thanks so much for the recipe. Will be making that near the end of the week! Annie, how do you do all you do on a spoonful of peanutbutter? I'd be passed out! Ann, my mom is looking for a recipe for a dinner party and that looks fantastic,(I gave her your salisbury steak one and she was looking for something not too fancy, and because to me the salisbury steak is good enough for company, especially the gravy)! So could you please share your recipe or technique for your tenderloin recipe? Kathleen here is the recipe for the pitas. 3 c bread flour or all purpose 1 tbsp honey 2 1/2 tsp active dry yeast 1/4 c warm water 1/2 tsp salt 3/4 c to 1 c warm water 1 tbsp olive oil Mix yeast honey and warm water in bowl til foamy. In processor or in a bowl with a wooden spoon, mix flour and salt. When yeast is ready add too flour mixture along with olive oil and 3/4 c water. Mix or process til mixture comes together (may need more water). Transfer to a floured surface and knead for about ten min until smooth and soft. Lightly oil a bowl and put dough in and turn to coat. Cover and let rise until doubled 1 1/2 to 3 hours depending on room temp. Punch down and divide into balls slightly smaller than tennis balls. On a floured surface flatten each ball into a disc and then roll out to about 1/8 inch thick. Put on a floured surface, cover and let rest 30 min. Baking, I set my oven at 500F and used a baking stone in the very bottom of the oven. I used a pizza peel and cooked two at a time until they puffed (2-4 min) cooked about 1 min more after they puffed and then flipped and cooked another minute. I then put them in a large metal bowl that was covered with a damp towel until they were cool enough to put in a plastic bag. (I don't know if this step was necessary or not but I heard it helped keep them soft). Its important to let oven come back to temp before cooking the next batch. Note: I think AnnT cooks hers on baking pans lined with foil in the upper and bottom third of her oven, (correct me if I am wrong Ann). Recipe said it made 5 6-inch pitas, but I got 9 out of it. Original recipe called for sugar but I subbed the honey as I saw it on someone's blog and it looked good! Could also sub 1 c whole wheat flour for one of the white. Shelley

If I may, I have long lineage in perogie making, and spoke with my 82 year old mom today who makes not only dozens upon dozens every week at the church, but has probably pinched perogies for at least 75 of her 82 years. Specifically I asked her about making the dough ahead of time. I know that she always does, but I wasn't sure of the reason. She says that refrigerating the dough after making it is quite beneficial to soft dough which is the whole point of a good perogie. Freezing the dough is even better. She says it's much easier to work with after its been frozen and thawed. Perogie dough shouldn't be the consistency of pasta dough which is much stiffer and drier. I've pinched my share of perogies. Pinching, as in not using a fork to seal them but instead pinching the seam shut. The whole idea is to try and encase the potato filling so that when you boil it, the potatoes don't leak out. You need to keep the filling from spilling out into the dough that is going to be pinched together or it will come apart no matter what you do, and the potato will leak out. I've also wrecked my share of perogies by not making sure the seams were sealed tight. My absolute favourite way to eat perogies is with a thick, creamy mushroom sauce poured over top.

I use a little sour cream in my dough too. But I prefer a good quality cheddar cheese in mine rather than processed cheese. I don't find that real cheddar dries out the filling. But maybe that is because I also mash the potatoes with a little butter. And I serve them . Home Cookin Chapter: Recipes From Thibeault's Table ======== Home Cookin Chapter: Recipes From Thibeault's Table Perogies Basic outline: ======== The dough was about 3 cups of flour, one egg, salt, couple of tablespoons sour cream and enough water to make a soft but not sticky dough. Dough is wrapped and left to rest for at least 30 minutes. The filling was mashed potatoes, butter, fried onions, grated cheddar cheese and salt and pepper to taste. I didn't measure any of the filling ingredients. Add the cheddar cheese while the potatoes are still hot so that the cheese will melt. Roll the dough out and use a 2 or 3 inch biscuit cutter to cut the rounds. Gather up the scrapes and reroll. Brush the edges of the dough with a bit of beaten egg white, add a teaspoon or so of potato cheese filling and seal. Use a fork to seal the edges. I put them on cookie sheets lined with parchment and freeze. Once frozen I place in freezer containers. To cook, just bring a pot of water, seasoned with salt to a boil and simmer the perogies until they float. Only takes a few minutes to cook. Toss the cooked perogies with some fried onions and bacon or side pork (pork belly) and serve with sour cream.