Pierogi Fillings – Part 2

I cannot even conceive how a mother could think of a baby as an enemy. Whether that baby was a product of rape, or whether that baby was in some way malformed, how that woman could think that child in her was an enemy when she has been given the God-given privilege of protecting that little life with all of its weaknesses. Certainly that’s not natural instinct to a mother. She would have to be sold that by a culture that had become decadent.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Polish		1	Servings

INGREDIENTS

6		Potatoes
1/2	lb	Butter
		Salt and Black Pepper to
		taste
1		Onion, minced
1/2	c	Dried Shiitake Mushrooms
		rehydrated then chopped
1	lb	Fresh Button Mushrooms
1/2		Onion, chopped
2	T	Butter
10	oz	Kielbasa Sausage with skin
		removed chopped
1/2	c	Mushrooms, chopped
1/2	c	Farmer's Cheese, grated
1		Whole Egg
1/4	c	Plain Bread Crumbs

INSTRUCTIONS

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 Polish family, then you're already familiar with how a loving,
caring Polish family will celebrate the holiday. If not, you can  still
serve a phenomenal Polish Easter Feast.  We're wrapping up our recipe
offerings with a final day of Pierogi  fillings that you can choose
from when planning and preparing your  Polish Easter Feast. You'll find
the basic recipe here:
http://www.recipe-a-day.com/archives/aug/09_Aug_98_Pierogi.html.  We
hope you've enjoyed our presentation of a Polish Easter Feast.
Remember, you don't need a special occasion to prepare any of the
recipes we've offered, just the time and good taste to prepare a
traditional meal from Poland.  Pierogi Potato Filling: Cook potatoes
till tender; drain well. Add  butter, salt and pepper, and onion, and
mash. When the mixture is  cool enough to handle, you're ready to start
filling your Pierogi.  Pierogi Mushroom Filling: Soak Shiitake
mushrooms in warm water for  about an hour to rehydrate. Meanwhile,
coarsely chop the fresh button  mushrooms and onion. SautÃ© the fresh
mushrooms and onions in butter  in a large skillet over medium heat.
When the Shiitake mushrooms are  rehydrated, chop them and add them to
the sautÃ©ed mixture. Simmer  for about 5 minutes to evaporate excess
water. Season with salt and  pepper. Fill your Pierogi and cook as
directed in the basic recipe.  Pierogi Sausage Filling: Cook the
chopped sausage and mushrooms in a  large skillet over medium heat
until the excess moisture from the  mushrooms has been simmered away.
Let cool and mix with the cheese,  egg, and bread crumbs in a large
mixing bowl until all the  ingredients are thoroughly combined. Season
with salt and pepper.  Fill your Pierogi and cook as directed in the
basic recipe.  Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Mar 25, 1999, converted by MM_Buster
v2.0l.

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“No God, no peace. Know God, know peace.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3476 Calories From Fat: 2047 Total Fat: 230g Cholesterol: 1013.1mg Sodium: 2916mg Potassium: 6233.2mg Carbohydrates: 273.8g Fiber: 34.7g Sugar: 20.3g Protein: 88.4g