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Friday, November 25, 2011

a recipe I don’t want to lose track of…


maybe I will make some of these soon  Smile

(from Jenna…)

Varenyky (Perogy)
1 1/2 cups water
3 Tbsp cooking oil
1 egg
4 1/2 cups flour
1 tsp salt
Combine water, cooking oil and egg. Blend well. Then add 3 1/2 cups of flour and salt. Kneed dough, adding the last cup of flour until dough is smooth and soft. Put in a lightly oiled bowl and cover. Let rest 20 minutes.
Roll out dough on floured board. (Thinner than pie crust and cut with a round cookie cutter ( I use a small glass cup to cut them out). Out appox a tsp of filling in center. Fold over forming half a circle. Pinch the dough ends together, sealing them. Place the perogy in a clean tea towel while making the rest.
Drop perogy into boiling water. Do not cook many at a time. Stir with a wooden spoon. When cooked they float to the top.
When freezing them, freeze on a cookie sheet and then transfer them to a freezer bag to store.

Varenyky Filling

Potato Filling
1 medium onion chopped fine
1/4 cup butter
3 cups of mashed potatoes
salt and pepper to taste
1 cup dry cottage cheese or grated chedder cheese....
Saute onions in butter, add to mashed potatoes. Let cool a bit. Add salt and pepper and cottage cheese or cheese. Mash well. Let cool completely before filling dough. * we make the filling the day before.  Also a little tip for a different taste is to add Epicures spice "Cheddar, Chive and Bacon" to the mashed potato filling too....yummy.

Sauerkraut Filling
1 QT sauerkraut
1 med chopped onion
1/2 cup oil
salt and pepper
Cook sauerkraut about 20 minutes, until done. Drain and press water out. Saute onion in oil or butter until golden then add sauerkraut, salt and pepper. Fry another 10 minutes. Let cool before making perogy.

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