Cherry Filling For Pierogies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Appetizers, Ethnic, Italian, Side dish | 40 | Servings | |
INGREDIENTS
| 4 1/2 | c | Dark sweet cherries or |
| 4 1/2 | c | Red tart cherries |
| 1 | t | Lemon juice if sweet or |
| Sugar to taste if tart |
INSTRUCTIONS
Wash, drain and pit cherries. Lightly press cherries in a strainer or colander to remove some juice. Place cherries in a medium bowl. If sweet cherries are used, sprinkle with lemon juice. If tart cherries are used, add sugar. Fill pierogi shells and process immediately, before juice is drawn out of fruit. Makes about 4 cups or enough to fill 40 to 45 pierogies Recipe by Marianna Olszewska Heberle. Published in HPBooks "POLISH COOKING" IBSN 0-89586-272-7 Jeanne in Jersey J.ZIOLA on GEnie CBTN00C on P 09/21/92 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 08, 98, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 18
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.1mg
Potassium: 48.6mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: 3.7g
Protein: <1g