Name: Parogies
Ingredients: 1 Head cabbage; 2 Onions chopped; 5 oz Salt pork

Procrastination, the thief of time, is one of the devil’s most potent weapons for defrauding us of eternal heritage. The habit of “putting off” is fatal to spiritual leadership. Its power resides in our natural reluctance to come to grips with important decisions. Making decisions, and acting on them, always requires moral energy. But the passing of time never makes action easier; quite the opposite. Most decisions are more difficult a day later, and you may also lose an advantage by such delay. The nettle will never be easier to grasp than now.

Oswald Sanders

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1		Head cabbage
2		Onions chopped
5	oz	Salt pork

INSTRUCTIONS

Steam or nuke cored cabbage to soften.  Chop into 1/4-1/2" pieces. Chop
onions and the salt pork to same consistency. Place salt pork into large
heavy skillet to brown. Add cabbage and onion [as much as will fit in
skillet...or use two] and fry till all are brown. Salt and pepper to taste.
Spoon 1-2 Tb onto each round of perogie dough, moistene edges of dough with
milk and fold perogie in half. Crimp closed with fingers & thumb. Drop
perogies into large kettle of boiling salted water. Do not crowd. Perogies
will float when cooked...approx. 5 mins. morgan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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