| 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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