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From Russia with luv... Perogies to spare in fanciful fare... !

Use for instruction and technique, ingredients to use and serving suggestions with a comprehensive cooking website like AllRecipes.com.


Utensils for Shaping Perogies:

1 cup to cut indentation for making dough

1 fork to press folds

1 cannister of Pillsbury Dough Boy

1 rolling pin (to a 2mm thickness)

Note: manually with fork fill to medium fill before enclosing to a half moon shape the perogies



Potato Filling for Perogies:

8 medium potatoes (boiled, peeled, mashed and 2 c milk and 1/3 c of butter and salt and pepper to taste)

2 tblsp basel (dry herbs)

1 Knorr(R) cream of leek soup

1 Knorr(R) Bechamel soup



Waldorf Mother Sauce for Perogies: (Taken from Bechamel Sauce and Egg (Yolk only) Salad Mayosauce. Adapted from RecipesfromItaly.com and NatashasKitchen.com.)

2 c whole milk

3/4 c butter

1/3 c all-purpose flour

1/4 tsp salt

1/2 c mild cheddar cheese

8 hardboiled egg yolks

3 tblsp onion (chopped)

3 tblsp dill

3 tblsp chives

1/3 c mayonnaise

2 tsp lemon juice

2 tsp mustard

1/2 tsp salt

1/4 tsp blk pepper

1 garlic clove (minced)



Optional Treatments:

Sauce alternatives: Corn Chowder.

Dressing alternatives: Sour cream, and for Meat (chopped) Country Sausage, Kielbasa, Polish Sausage or Our Own Canadian Bacon





IN PRACTICE SOME
COOKING TIPS BY THE TIME DINNER COMES ROUND WITH FAMILY AND FRIENDS:

#1 

Keep it simple. Note and go through each step of the cooking process from prep time (including arranging ingredients), utensils, including pots and pans, preheat the oven and set timer for cooking time, after let set aside to cool down according to instructions; serve also in the manner for presentation as recommended by the recipe-maker.

​

#2

Check for doneness with cooking time: e. g. for roasts, use a roasting thermometer, a toothpick for breads, puddings and cakes; note the need to pre-coat the sheet pans for baking with shortening/oil. For pasta and vegetables follow carefully instructions to be al dente adding enough water, gentle boiling with salt added and tasting regularly the bite, followed by draining and washing several times.

​

#3

As a rule we prepare and present foods readily using only the implements and serving dishes and/or pans that allow for this to avoid any extra artistry thru decorative needs as is limited, involved with the dish. Alternatively follow according to script the illustrated suggestion on the packaging.

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