"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pierogy Recipe

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This recipe for Pierogy, by , is from McMillan Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Meloche
Added: Sunday, November 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 Cups Flour
2 Cups Milk
2 Eggs
2 & 1/2 # Potatoes
1 Medium Onion chopped
6 oz. Velvetta Cheese

Directions:
Directions:
Mix all ingredients together. Kneed on counter top until solid. If sticky add a little flour. If to dry place hole in center of ball and add a little milk. Cut dough in three parts and wrap in Saran wrap and refrigerate for half hour or until ready to use. Cook potatoes with one medium size onion. Drain when soft and add 6 oz. Velvetta cheese Mix with mixer or hand masher.Take dough out and roll to size of sausage. Cut 3/4" slices from roll. Roll both sides in flour than flatten. Keep each piece on towel and cover. Take each circle after flattening and roll out to 4 or 5". Add 1 teaspoon of potato mixture and fold in half. Wet edge of dough shape like half moon and press edges together. When all are made, Put in pot of boiling water. Add one at a time, when pot returns to boil turn down to simmer. Simmer for 10 min. Remove and place in bowl adding butter and salt and pepper. You can fry with butter and onions till brown or serve warm with sour cream.

Number Of Servings:
Number Of Servings:
About 3 Dz
Personal Notes:
Personal Notes:
This recipe came from Chris' grandpa Hucal.

 

 

 

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