Cottage Cheese
2 cups dry cottage cheese
1 egg, slightly beaten
salt

Combine the cottage cheese with the egg and season to taste with the salt. If the cheese is very dry, an additional egg (or eggyolk) or thick sour cream can be added.

Potato and Cheese Filling
1 tablespoon grated onion
2 tablespoons butter
2 cups cold mashed potatoes
1 cup or more cottage cheese
Salt & Pepper

Cook the onion in butter until tender. Combine it with potatoes and cheese. Season to taste with salt & pepper. Vary the proportions and ingredients in this recipe to suit your taste.

Sauerkraut Filling
3 cups or more sauerkraut
1 medium chopped onion
4 tablespoons bacon fat or butter (vegetable shortening can be substituted)
2 tablespoons sour cream
Salt & Pepper

Rinse the sauerkraut well in warm water, squeeze dry, and chopvery fine. Cook the onion in the fat or shortening untiltender. Add the sauerkraut and cream – season to taste withsalt & pepper. Cook over low heat for 15 min. or untilsauerkraut is tender and the flavours blend. Do not over cook. Chill thoroughly.

Ingredients

2 1/2 cups of flour
1/2 tsp. of salt
1 egg
2 tsp. oil
3/4 cup of warm water

Directions

Mix the flour with the salt in a deep bowl. Add the egg, oil and water to make a medium soft dough. Knead on a floured boarduntil the dough is smooth. Caution: Too much kneading will toughen the dough. Divide the dough into 2 parts. Cover andlet it stand for at least 10 minutes.

Prepare the filling. The filling should be thick enough to hold its shape. Roll the dough quite thin on a floured board. Cutrounds with a large biscuit cutter, or as most Ukrainian Baba’s did with the open end of a glass. Put the round in the palm ofyour hand. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. The edges should be free of filling. Be sure the edges are sealed well to prevent the filling from running out. Place theperogie on a floured board or tea towel and then cover with another tea towel to prevent them form drying out.

Cooking
Drop a few perogies into a large quantity of rapidly boiling salted water. Do not attempt to cook too may at a time. Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot. Continue boiling for 3 – 4 minutes. The cooling period will depend upon the size you made it, the thickness of the dough and the filling. Perogies will be ready when they are puffed. Remove them with a perforated spoon or skimmer to a colander and drain thoroughly. Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking. Cover and keep them hot until all are cooked. Serve in a large dish without piling or crowding them. Top with melted butter – chopped crisp bacon and/or chopped onions lightly browned in butter.

Reheating
One of the great things about perogies, is that they can be made in large quantities, refrigerated, frozen andreheated without lost of quality. Many prefer reheated perogies as compared to freshly boiled ones.

To re–heat, you can…..
1) pan fry perogies in butter or bacon fat until they are light in colour..
2) heat the perogies in the top of a double boiler or in the oven until they are hot and plump.
3) Deep fry them.

Ingredients

3 cups flour
1 egg
about 1/2 cup water
1 tablespoon salt
5 potatos
2 onions

Directions

Mix the flour, egg, water and salt to form a dough.
Roll it out and cut it into circles about 2 inches in diameter.
Cook the potatos in a pressure cooker and mash them up.
Take a little bit of potato and put it in the center of one of the circles of dough. Fold it in hald, and pinch the edges. Repeat with the rest of the dough and potatos.
Boil them in water.
Fry some onions until they turn dark and sweet, and put them on top of the dumpling-like things.

Yield: 2 servings

Ingredients:

1/2 c Butter
3 Cloves garlic, diced
1/4 c Lemon juice
1/2 ts Mixed vegetable seasoning
2 Chicken breasts
2 Eggs
1/2 c Scallions, diced fine
3 c Cracker crumbs
1/2 c Grated Parmesan cheese

Cooking Instructions:

In a fry pan, melt butter and saute garlic with lemon juice and
seasoning.

Using flavorizer, inject breasts with butter mix. (The flavorizer
can be purchased at any kitchen supply store. It looks much like the
needle a doctor uses for injections, and it’s use is also similar.)

Add remaining liquid to eggs and beat. In a separate bowl, combine
scallions, cracker crumbs, and Parmesan cheese. Dip breasts in egg
mixture, then into cracker mixture. Bake at 350 degrees for 30
minutes.