Perogies

Saute bacon and onions till onions are carmelized. Keep on low heat, stirring occasionally while making perogies.

Beat egg, oil, and water. Mix well with the flour, salt and baking powder, Kneed well to make a soft dough. Let it stand covered for about 10 minutes then roll out on a floured board. Cut into circles with glass. Place a little filling on each one. fold in half and pinch the edges together well.

Drop into boiling water and boil until perogies

float til the top. Boil for 1 minute longer and removed with a slotted spoon. Sprinkle with butter over the perogies. Serve with bacon and onions and sour cream.

FILLINGS:

COTTAGE CHEESE:

1 pkg dry curd cottage cheese (if you can’t find dry curd, drain cottage cheese in a cheesecloth)

1 egg

salt and pepper

Mix all ingredients and mash cottage cheese with fork.

SAUERKRAUT:

1 lg. can sauerkraut

1 med. onion, diced

4 slices bacon or salt pork, diced

Sauté bacon and onion; add sauerkraut

POTATO & CHEDDAR CHEESE:

5 or 6 med. potatoes

1 cup shredded cheddar cheese

3 Tbsp butter

Boil potatoes until done. Mash with butter and cheese while hot so cheese melts into potatoes.