Perogies
Perogies
Ingredients/Components
- butter - 1 Tbsp
- egg - 1 item
- potatoes - 8 item
- stick oleo - 1 item
- cup milk - 1 item
- mello sharp cheese Coopers preferred - 8 oz
- Beat with butter and cheese
How to make perogies:
Cook potatoes until soft. Beat with butter and cheese. Set aside.Dough2 cups flour1 cup milk1 egg1 stick oleo Heat milk and oleo mix with flour and egg. Rollout on floured board, cut into squares. Place amounts of potato mixture on squares and fold dough over. Flute each piece securely. Boil in salted water for 10 minutes. Rinse with cold water. Dip in melted butter in which an onion has been sauteing. Serve either in butter and onion or brown in pan.Makes about 3 dozen.
Recipe categories: Low sodium, Side dish, European.
Rating:
Related ingredients:
butter, softened, sugar, eggs, egg whites, vegetable shortening, cans carrots, drained, candied fruit, large eggs yolks and whites separated, diced american processed cheese
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