| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Canadian | 1 | Servings | |
INGREDIENTS
| 8 | c | Flour (2L) |
| 4 | ts | Salt (20ml) |
| 1 1/2 | c | Milk (375ml) |
| 1 1/3 | c | Sour cream (325ml) |
| 2 | Eggs |
INSTRUCTIONS
Canadian Living, December 1996. In large bowl, stir flour with salt. Whisk together milk, sour cream and eggs; stir into dry ingredients just until soft shaggy dough forms. Turn out onto lightly floured surface; knead for about one minute or just until smooth. Divide into quarters; wrap each in plastic wrap and let rest for 20 minutes. Makes enough dough for about 7 1/2 dozen perogies. Posted to MC-Recipe Digest V1 #374, by Peg Baldassari <75402.3465@compuserve.com> on 15 Jan 97.
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