Recipe for pierogies (plus cabbage and meat fillings)
50 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Flour -- all purpose |
| 1 | Egg | |
| 1 | cup | WARM water (appprox) |
| 2 | tablespoons | Cold mashed potatoes** |
| 3 | cups | Potatoes |
| Salt & pepper | ||
| 3 | ounces | Cottage cheese -- drained |
| 1 | small | Onion chopped |
| 6 | Strips of bacon | |
Directions
NOTE: ** Or potato pierogie filling. This makes the dough more pliable and tasty!
Fry bacon until crisp. Reserve a little grease and saute onions .
Drain. Mash potatoes with cottage cheese, then add rest of ingredients. You want the potato mixture stiff. If the potatoes aren't tasty enough add some instant potatoes. This time of year potatoes aren't real tasty.
Cabbage Filling (my favorite) 1 medium size cabbage, 4 oz. DRY cottage cheese, 1 med. onion, chopped, 6 slices bacon salt and pepper.
Cut cabbage in pieces and cook until tender. Drain well. Run through food processor with other ingredients (Cook bacon and fry onions in bacon grease first!) Salt and pepper to taste.
Meat Filling: 1 medium onion chopped, 2 c. left over meat, bacon, 2 slices bread soaked in milk, salt & pepper, dill and parsley to taste Cook bacon and onion. Run all through food processor or grinder. To make pierogies: Follow the excellent directions given elsewhere in this category.
Posted by Keith Livingstone Fido Cooking 7/28/94 Recipe By :
From: Marjorie Scofield Date: 05-28-95 (160) Fido: Recipes