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Member Recipe of The Month



4-1/2 cups sifted all-purpose flour
2 tsp. salt
1 egg
1/2 cup lukewarm water



  1. Sift flour with salt. Beat egg with lukewarm water.

  2. Stir slowly into flour in bowl, adding only enough to hold dough together. Note: It shouldn't be sticky.

  3. Knead on floured board about 10 minutes.

  4. Roll out dough to thickness of pie crust and cut in 3-inch circles.

  5. Fill with mixture (about 1 tsp.) and seal edges together well.

  6. Place on cloth until all are ready to be cooked. Place in a large pot of boiling water.

  7. Stir with wooden spoon so they don't break. When the water returns to a boil, cook for about 5-10 minutes. They will float to the top.

  8. Drain.

  9. To serve......Sauté onions and butter in pan. Add pierogies and sauté. You can also add some bacon.


Ingredients for Potato Filling
4 large, peeled potatoes
2 small onions, minced
1/2 cup butter
Cheddar cheese, shredded

Preparation for Potato Filling

  1. Cook potatoes in boiling, salted water.

  2. Drain.

  3. Sauté onions in melted butter until golden.

  4. Cool.

  5. Mash cooked potatoes, adding additional salt, if needed.

  6. Add cheese and the onion-butter mixture.

Ingredients for Sauerkraut Filling 4 large, peeled potatoes
2 small onions, minced
1/2 cup butter
Cheddar cheese, shredded

Preparation for Sauerkraut Filling

  1. Cook and crumble bacon.

  2. Add to bowl.

  3. Add sauerkraut and sour cream.

  4. Mix to combine.

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