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"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

Pieroge Cheese and Potatoes filling Recipe

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This recipe for Pieroge Cheese and Potatoes filling is from Steve's CookBook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lg potatoes pilled and cubed.
11/2 c shredded cheddar cheese
1tsp.salt
1tsp pepper
4tbsp butter.
Directions:
Directions:
Boil and mash potatoes, add salt, pepper, butter, and cheese.
Stuff Pieroge. seal dough boil water, drop in Pieroge once they float
take out and let cool.
Can freeze up to 6 months.

Thaw Pieroge and fry in butter till heated through serve.

 

 

 

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