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Pierogi

2 cups all purpose flour
2 eggs
1/2 tsp salt
1/3 cup water

Mound flour on bread board with a well in the center. Drop eggs
and salt into well. Ad water, working from center to outside of
mound, mix flour into liquid in center with one hand and keep dough
mounded with the other. Knead until well mixed and firm. Cover
dough with a warm bowl and let rest 10 minutes.

Divide dough into halves. Roll out 1/2 dough on floured surface
as thin as possible. If it gets too thick, it turns noodle-like
and they are no good. Cut 3 inch rounds with biscuit cutter or
bowl mouth. Place filling a little to one side of center. Moisten
edges with water fold over and pinch edges together. Be sure they
are sealed well or all the filling will leak out. Drop pierogi
into boiling water. Cook gently 3-5 minutes, or until they float.
Lift out of water with perforated spoon, and drop them into a frying
pan with butter or margarine. Fry until golden.

This recipe yields only about a dozen. I always double or triple
it. If I'm going to go thru the trouble of making them, I'm going
to freeze some too. If you want to freeze them, make sure you boil
them first, then rub margarine on them so they don't stick together
in the freezer. Then thaw in the microwave and drop them in the
frying pan.


Cheese filling:

1 tub dry curd cottage cheese or ricotta
chives
1 tsp lemon juice
1 egg
1 Tbsp sugar (to taste)
1/2 tsp vanilla extract

Mix.


Sauerkraut and mushroom filling:

2 1/2 cups sauerkraut
Boiling Water
1/2 cup chopped onoin
4 oz. mushrooms, sliced
1/4 tsp pepper
1 hard boiled egg, chopped
2 Tbsp sour cream

Cook sauerkraut about 20 mins in saucepan. In frying pan, sautee
onion and mushrooms in butter. Stir in sauerkraut and pepper.
Fry until sauerkraut is golden. Add chopped egg and sour cream.
Mix.

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