Pierogies |
| Name: |
Virginia Such |
| Base: |
Carlisle Army Barracks, PA. |
| Recipe: |
6 cups flour,1 1/2 teas. salt,3 eggs,6 tablespoons sour cream,1 1/2 cups milk,3 teas. melted butter(cooled).
Combine flour and salt.In separate bowl beat eggs with sour cream,milk and cooled butter until well blended.Pour over flour mixture and knead until dough is soft,let stand for 15 minutes.Roll dough very thin and cut into 2 inch squares.
POTATO FILLING- 4 medium sized COOKED potatoes,1 OR 1/2 cup chopped onion(according to taste)2 Tablespoons butter(oleo), 2 ounces grated sharp cheese, 1/2 teas. salt.
Saute' chopped onion in butter(oleo), mash the potatoes and combine all ingredients adding salt last.
Place a teas. of filling in center of dough squares and fold corners, seal edges well by pinching.
Place in boiling water, when Pierogies float to top (about 5 minutes) remove from pot. Serve with choice of toppings:melted butter, add cut up fried bacon pieces, top with sour cream or top with sauted onion slices. |
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