| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Polish |
|
1 |
servings |
INGREDIENTS
| 6 |
md |
Potatoes |
| 1/2 |
lb |
Butter |
|
|
Salt and Black Pepper to taste |
| 1 |
md |
Onion; minced |
| 1/2 |
c |
Dried Shiitake Mushrooms; rehydrated, then chopped |
| 1 |
lb |
Fresh Button Mushrooms |
| 1/2 |
md |
Onion; chopped |
| 2 |
tb |
Butter |
|
|
Salt and Black Pepper to taste |
| 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 |
|
|
Salt and Black Pepper to taste |
INSTRUCTIONS
PIEROGI POTATO FILLING
PIEROGI MUSHROOM FILLING
PIEROGI SAUSAGE 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 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. Sauté 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 sautéed 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.
A Message from our Provider:
“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”