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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Perogies (Carol Davies) Recipe

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This recipe for Perogies (Carol Davies) is from The Scott Family Cookbook Project, 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:  
Dough:
6 cups flour
1 cup water
1 cup milk
2 eggs
2 Tbsp oil
2 tsp salt
Directions:
Directions:
Mix all except flour together, then gradually add to flour. Knead dough and let sit 45 minutes, covered with a dry cloth. Knead again, divide in half (keeping second half covered while working with first half). Roll thinly, cut into 3” rounds. Place a spoonful of mashed potato (seasoned to taste) in centre, fold in half and inch edges to seal. Then make the second half with remaining dough.
Cook in boiling water until they rise to the top. Serve with sour cream, melted butter and sauteed onion. Can be frozen before cooking.

 

 

 

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