8:23 AM 3/3/98
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Mom's Pierogi Dough
 Categories: Polish, Main dish, Pasta
      Yield: 6 servings

      4 c  Flour
    1/2 c  Milk, warm
           OR
    1/2 c  Water
      1    Egg
      1    Egg Yolk
      2 tb Sour cream
    1/2 ts Salt
      1 ts Butter (Optional)

  Mix all ingredients and knead into a soft, pliable dough.  Let rest
  for 10 minutes, covered in a warm bowl.  The kneading should only be
  about 15 or 20 minutes.  We haven't used a pasta maker on this, but
  that should work.

  Divide dough in half.  Roll thing, about 1/8 inch.  Cut into 2 inch
  squares or use a large round biscuit cutter.  Take a piece and
  stretch lightly. Place a small spoonfull of filling in it.  Fold
  dough over and carefully seal the edges.  A bit of water on the edge
  helps make a good seal.

  Place completed pierogis in salted boiling water.  Cook for about 5
  minutes, or until they float.  Remove gently with a slotted spoon.

  Place in a pan with melted butter and onions.  Allow to brown, if you
  want. They are good either way.

  They are great the first day.  Even better if you have some left over
  the following day, either cold or re-fried.  I like them best the
  second day when they are browned.

  From the Krazy Kitchen of Bonnie & Dan Ceppa Recipe from: Casmir &
  Casmira Ceppa via Barb Halecki

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Grandma Gretzky's Great Pirogis
 Categories: Ukrainian, Main dish
      Yield: 24 servings

MMMMM--------------------------FILLING-------------------------------
      2 lg Potatoes
      1    Onion - whole
    1/4 ts Butter
      1 sm Onion - finely chopped
    1/2 c  Cheddar cheese - grated
           Pepper to taste

MMMMM--------------------------PIROGIS-------------------------------
      1 c  Flour
      1    Egg yolk
           Dash of salt
    1/4 c  Boiling water
    1/2 ts Salt
      1 tb Oil

  =====FILLING=====

  Boil potatoes and whole onion until potatoes are fully cooked.  Drain
  potatoes, discard onion and mash.  Saute chopped onion in butter until
  tender, but not browned.  Combine mashed potatoes, cheese and onion
  and mix well. Allow to cool before filling perogi

  =====PEROGIS=====

  Combine ingredients, except for oil and 1/2 tsp salt, and mix together
  until mixture forms a ball.  Cover and let stand at room temperature
  for 30 minutes.  Roll dough to about 1/8-in thick.  Cut in circles
  approx. 3 in. in diameter.  Place filling on half the circle, fold
  over and press edges together well, slightly dampening the edges with
  water to help make a seal if necessary.   Fill a large saucepan 3/4
  full with water, add the oil and salt and bring to a boil.  With the
  water boiling, cook pirogis uncovered for about 5 minutes until they
  rise to the surface of the water, stirring occasionally with a wooden
  spoon to keep from sticking.  Remove with slotted spoon.  To finish,
  saute in a frying pan with butter and chopped green onions for 2
  minutes.  Garnish with sour cream and a dash of paprika.

  Serves 2 dozen.

  Source: Chef John Nunes,
  :       Wayne Gretzky's
  :       99 Blue Jays Way
  :       Toronto, Ont.
  :       M5V 2G2
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