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BACHIES PEROGIES 3 1/2 lb. potatoes (cooked like mashed potatoes) 1 large onion* 1/2 stick butter 1/2 stick margarine 5 slices yellow or white cheese* 1 Tbsp. grated cheese salt to taste Saute onion in butter and margarine over medium heat. Drain potatoes and put back on stove. Leave heat on and stir to let steam escape. Add slices of cheese, grated cheese, onion mixture and salt. Mix together with electric mixer. Mix to remove all lumps. Leave uncovered in pot until cooled. *If more flavor is desired, additional onion and/or cheese may be added to potato mixture. Enjoy! Double Dough Recipe: 6 c. flour 1 Tbsp. salt 3 eggs 1 2/3 c. water In large bowl put a hole in the middle of the flour; add salt. Mix eggs by hand and add to flour. Add a little water while continually mixing until all water is used up. Place dough on floured surface and knead until smooth and does not stick to your hands, about 15 minutes. Roll out a piece (little bigger than a baseball) to about 1/8-inch thick. Make circles with a glass and remove to another surface, making sure they do not touch or they will stick together. Keep remainder of dough covered. Stuffing Perogies: Place filling in a small bowl. Using a teaspoon, place filling in the center of a dough circle. Fold in half and gently crimp edges closed, then securely pinch again. Make sure no stuffing is caught in the crimped edges and do not stretch belly of Perogie. Cooking Finished Perogies: Using a large pot bring water to a boil. Add Perogies. When water comes to a second boil, cook 13 minutes. Stir occasionally with wooden spoon. Serve garnished with sour cream or melted butter. Freezing Perogies: After boiling Perogies, coat them in butter and freeze in bags when cool. Defrost in refrigerator or cool water. Fry and serve. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |