| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Polish |
|
1 |
servings |
INGREDIENTS
| 1 |
lg |
Onion; sliced |
| 2 |
tb |
Butter |
| 1 3/4 |
c |
Ground Beef |
| 3/4 |
c |
Rice; cooked |
| 2 |
ts |
Beef Broth |
| 3 |
tb |
Hot Water |
| 1 |
tb |
Fresh Parsley; chopped |
|
|
Salt & Pepper to taste |
| 2 |
|
Egg Yolks |
| 2 |
tb |
Butter |
| 2 |
c |
Cottage Cheese |
| 2 |
tb |
Granulated Sugar |
| 1 |
pn |
Salt |
| 6 |
tb |
Currants |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
c |
Raisins |
| 2 |
c |
Pitted Cherries; Blueberries, or Apples |
| 3/4 |
c |
Water |
| 1/3 |
c |
Granulated Sugar |
| 1/2 |
ts |
Cardamom; (May substitute Cinnamon) |
| 1 |
ts |
Lemon juice |
| 3 |
tb |
Plain Bread Crumbs |
INSTRUCTIONS
PIEROGI BEEF FILLING
PIEROGI CHEESE FILLING
PIEROGI COOKED FRUIT FILLING
This year The Cook & Kitchen Staff are taking you to Poland to celebrate a
Polish Easter. If you had the good fortune to be born into a loving, caring
Polish family, then you're no doubt already familiar with many of these
Easter traditions. If not, you can still serve a phenomenal Polish Easter
Feast.
We're wrapping up our recipe offering with two days of Pierogi fillings
that you can choose from when planning your Polish Easter Feast. You'll
find the basic recipe here:
http://www.recipe-a-day.com/archives/aug/09_Aug_98_Pierogi.html.
Pierogi are fun to make, and children seem to enjoy watching for the
finished Polish dumplings to pop to the top of the pot as they are cooked.
It's also an easy way to get everyone involved in preparing your Polish
Easter Feast.
Beef Filling: Sauté sliced onion and butter in a large skillet over medium
heat. Stir in beef and cooked rice. Dissolve the beef bouillon in hot
water. Add to meat mixture with parsley and salt and pepper to taste.
Pierogi Cheese Filling: Cream together the egg yolks and butter in a large
mixing bowl. Add the cottage cheese, sugar, salt, currants, cinnamon, and
raisins. Blend well. Prepare to fill your Pierogi as directed in the basic
recipe.
Pierogi Cooked Fruit Filling: Combine fruit, water, and sugar in saucepan
over medium-high heat. Bring the mixture to a boil. Reduce heat and simmer
until fruit is tender and water is almost gone. Remove from heat and
lightly mash the fruit with a fork or potato masher. Add cardamom and lemon
juice. Return to the heat and simmer over low heat setting until thickened.
Stir in enough bread crumbs to further thicken. Blend well. Prepare to fill
your Pierogi as directed in the basic recipe.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Mar 24, 1999, converted by MM_Buster
v2.0l.
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”