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Varieties Of Pierogi Fillings

mushrooms, pasta, polish

1 cup cottage cheese
1 teaspoon melted butter
1 egg beaten
3 tablespoon sugar
3 tablespoon currants
1/4 teaspoon cinnamon
1 cheese #2:
1 cup dry cottage cheese
1 dash salt
1 teaspoon lemon
1 tablespoon sugar
1 egg
1 egg yolk
1 cabbage/sauerkraut and
1 mushrooms:
1 small head cabbage or
2 cup sauerkraut
2 cup mushrooms
2 tablespoon sour cream
1 small onion, chopped fine
1 butter
1 salt and pepper
1 mushrooms:
1 cup chopped mushrooms
1 onion chopped fine
1 salt and pepper
2 egg yolks
1 butter
1 mushrooms and meat:
1/2 cup cooked beef
1/2 cup chopped mushrooms
1 onion chopped fine
1 butter
1 salt and pepper
2 tablespoon sour cream
1 prunes:
1 cup cooked prunes
1 teaspoon lemon juice
1 teaspoon sugar

Cheese #1: cream cheese with melted butter. Add other ingredients and mix well. Fill pierogi. Serve with melted butter and sour cream. Cheese #2: Mix ingredients thoroughly. Fill pierogi. Cabbage and Mushrooms: Quarter cabbage and cook in salted water for 15 minutes. Drain, cool and chop fine. Saute onion in butter, add chopped mushrooms and fry 5 minutes. Add chopped cabbage and continue to fry until flavors blend. Add sour cream and cool. Fill pierogi. Sauerkraut: Two cups sauerkraut may be substituted for the cabbage. Rinse and chop sauerkraut. Proceed as above. Mushrooms: Saute onion in butter. Add mushrooms. Season. Remove from fire, add egg yolks and stir well. Cool and fill pierogi. Serve with chopped onion browned in butter. Mushrooms and meat: Run cooked meat through meat grinder. Fry onion in butter until transparent, add mushrooms and meat. Season to taste. Add sour cream and cool before using. Prunes: Soak prunes overnight. Cook with sugar and lemon juice. When cool, remove stones and fill pierogi. Serve with bread crumbs browned in butter. From Treasured Polish Recipes for Americans Nanette Blanchard (nanetteb@csn.org) Cheese #1:

Yield: 1 servings

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