But first a shout out to Danielle and Susan for being on the computer at the same time I was and just posted a comment on a just posted entry! Love ya!!!
Okay, here the Perogie recipe. The recipe makes about 45-60 depending on how big you cut your circles out. That may sound like alot, but if you are going to all the trouble to mess up your kitchen, you might as well double the batch! You are going to love them.
***If you are my family and have a family cookbook, the recipe is in there.
3 cups of mashed potatoes. (I had instant on had and they taste (almost) just as great. Gotta love food storage!)
1 medium onion (sauted in butter until soft)
3 cups shredded cheddar cheese
salt if you are not adding one of the below
Optional (mix into potatoes)
Real bacon, chopped
Canadian bacon, chopped
1 1/2 cups warm water
4 TBSP oil
2 well beaten eggs
5 cups flour
1 tsp. salt
*Mix water, oil and eggs together. Sift flour and salt together in separate bowl. Add the wet mixture to the dry and mix well. Knead dough until smooth. Cover and let it stand 2 hours in fridge. Roll out thinly and cut circles that are about 2 inches in diameter.
Take about a table spoon of potato filling and put in the middle of dough round. Fold in half. moisten the edge with water and press together with the prongs of a fork.
Lightly flour two cookies sheets. Place perogies on sheet and freeze for 2 hours or more. Store in freezer bags.
Bring a large pot of water to a boil. Drop perogies in. When perogies float to the surface, they are done. 2-5 minutes. Take directly out of water, drain and place in large pan with butter. Lightly brown perogies and turn once. You can also add in more onions and Canadian bacon in at this point. Saute together.