Name: Pierogi (Peer-O-Gee)
Ingredients: 2 c Flour; 2 Egg; 1/2 ts Salt; 1/3 c Water; Savory cheese filling; 1 1/2 c Farmer cheese; 1 ts Lemon juice; 1 ts Sugar; 1 Egg; 1 Egg yolk; 1/4 ts Salt

The right way to receive correction based upon Scripture is to be humble. The humble person welcomes every chance the Holy Spirit might be using to burn off the rough edges and forever make him more like his blessed Savior. The humble person doesn’t respond harshly, regardless of the criticism or the messenger, but is concerned with the content and takes everything with a grain of salt, considering it, praying about it and diligently seeks to determine where the correction, to whatever degree, is appropriate. God is given time to work in his heart. Energy and contemplation is placed on, “What is the Lord saying to me” and “how can I learn from these comments” as compared to, “How am I going to defend myself against this attack.” It is about not flying off the handle when corrected, but exercising self-control. Don’t we know that “God is opposed to the proud, but gives grace to the humble” (Jas. 4:6; 1 Pet. 5:5). You see, when we run away from even the slightest hint of criticism, we forfeit the very means by which the Lord wants to use to make us more godly.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Side dish, Ethnic, Pasta	8	Servings

INGREDIENTS

2	c	Flour
2		Egg
1/2	ts	Salt
1/3	c	Water
		Savory cheese filling
1 1/2	c	Farmer cheese
1	ts	Lemon juice
1	ts	Sugar
1		Egg
1		Egg yolk
1/4	ts	Salt

INSTRUCTIONS

1. Mound flour on a bread board and make a well in the center. 2. Drop eggs
and salt into well. Add water; working from the center to the outside of
flour mound, mix flour into liquid in center with one hand and keep flour
mounded with the other. Knead until dough is firm. 3. Cover dough with warm
bowl 10 min. 4. Divide dough into halves. On floured surface, using half
the dough at a time, roll dough as thin as possible. 5. Cut out 3-inch
rounds with large biscuit cutter. (Or whatever). 6. Place a small spoonful
of filling (see later) a little to one side on each round of dough. Moisten
edge with water, fold over and press edges together firmly. Be sure they
are well sealed. 7. Drop dumplings into boiling salted water. Cook gently 3
to 5 minutes, or until pierogi float. (1 1/2 to 2 doz) There are all kinds
of fillings. I'll give you two. SAUCE PREP: Press cheese through a sieve
into a bowl. Add remaining ingredients, mix.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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