"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
4 cups flour ½ cup margarine ½ cup warm water ½ tsp salt
Mix ingredients and roll out. Cut with a large circle cutter. Add filling of choice. Pinch edges shut. Freeze or prepare right away. Alyssa was about 10 when Mrs. Klassen was over making perogies with mom. I will always remember her laugh when Alyssa made a tiny perogy out of one Saskatoon berry.
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