| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 24 | Servings | ||
INGREDIENTS
| 1 | c | Cooked and Mashed Potatoes |
| 1 | Whole Egg | |
| 1 | c | All-Purpose Flour |
| 1 | pn | Salt |
| 1 | lb | Dry Cottage Cheese |
| 1 | Whole Egg; and | |
| 1 | Egg Yolk | |
| 1 | tb | Fresh Lemon Juice |
| 1 | tb | Granulated Sugar |
| 1 | tb | Butter or Margarine |
INSTRUCTIONS
FILLING The Cook and Kitchen Staff are proud to continue to offer you a sampling of recipes from the Young Family Reunion Recipe Collection, as unofficially published in a small cookbook entitled "Forever Young." There are many cooking creeds that The Cook and Kitchen staff find are a source of inspiration. As originally authored by The Earl of Lytton, this brief ode may be heard as one of the many toasts during family gatherings: "We may live without friends. We may live without books. But civilized man cannot live without cooks. He may live without books, for what is knowledge but grieving? He may live without hope, for what is hope but deceiving? He may live without love, for what is passion without pining? But where is the man that can live without dining?" Mash peeled, chunked potatoes that have been boiled for 20 minutes in lightly salted water over medium-high heat. When cooled, add egg and blend well in a medium-sized mixing bowl. Add flour and salt. Blend with a wooden spoon to combine. Place mixture on a lightly floured surface and knead, adding more flour if necessary to completely bind all ingredients. Roll out the mixture on the same lightly floured surface, and cut into 3-inch squares or rounds. Meanwhile, prepare the filling in a separate mixing bowl by thoroughly combining the dry cottage cheese, egg and additional yolk, lemon juice, and sugar. Fill a large pot with lightly salted water and place over medium-high heat to prepare to boil your Pierogi. Fill the Pierogi by placing a spoonful of the filling mixture a little to one side of the center of each square or circle of mashed potato dough. Moisten the edge of the dough by dipping your fingertips in a bowl of cool water and running them around the edge of the dough; then press firmly to seal and prevent the filling from running out during boiling and frying. Cook the Pierogi in boiling water until they float to the top. (They will pop to the top like a surfacing submarine when cooked.) Dry slightly on a clean dish towel before sautéing for about 2 minutes in melted butter in a large skillet set at medium heat, making sure to turn at least once during frying. Serve warm with salt and pepper for seasoning. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Aug 8, 1998, converted by MM_Buster v2.0l.
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