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vegetable soup sweet and sour chicken\pork pickled chinese vegetables rice tea eggs meatball soup polenta   (italian corn bread) sweet italian sausage pasta with egg and meat pizza/pasta sauce souvlaki   (marinated pork, lamb or chicken) baba ganoush   (appetizer dipping sauce) feta and roasted pepper dip   (appetizer dipping sauce) hummus   (appetizer dipping sauce) skorthalia   (appetizer dipping sauce) tzatziki   (appetizer dipping sauce) potato pancakes grandma`s pot roast kielbasa pierogi pierogi fillings - cheese, kapusta and potato quick bean burritos chili con carne chili con pollo carrot cake crock pot pumpkin bread	bbc food & drink cooking.com drink recipes epicurious foods food guide smart pages - food & wine vegetarian recipes world cooking www.webgourmand.com please support your local food sellers. your local butcher, baker, vegetable seller, fish market and spice shop may charge a little bit more than a supermarket, but, they care about what they do and give you a much greater quality that will really make a big difference in your cooking! this site was last updated may 24, 2005 copyright 2005, john f. rossi. You may not reproduce any of these recipes for any commercial purpose in any form or media type know or unknown unless explicit written permission has been granted by john f. rossi. you may print individual copies of these recipes for your personal use only, no exceptions.
fun 4 all

Carrot Cake with Cream Cheese Icing

Note:Icing can be omitted. Instead dust top of cake with confectioners' sugar.

2 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup butter softened (about 1 1/2 sticks)
1 cup granulated sugar
3 large eggs
2/3 cup milk
3 medium carrots, grated
1/2 cup coarsely chopped walnuts (about 2 ounces)

Icing

1/2 cup (1 stick) butter, softened
4 ounces cream cheese softened
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar

Topping

1/4 cup finely chopped walnuts ( 1 ounce)
2 tablespoons firmly packed light brown sugar

Preparation


1. Heat oven to 350 degrees F.
2. Grease a 9 inch round cake pan.
3. Dust with flour, Tap out excess.
4. Mix together flour, cinnamon, baking powder, and salt.
5. Beat together butter and sugar at medium speed until light and fluffy.
6. Add eggs 1 at a time, beating well after each addition.
7. At low speed, alternately beat flour mixture and milk into butter mixture.
8. Stir in carrots and nuts.
9. Pour batter into prepared pan.
10. Bake cake until top springs back when lightly touched and when a toothpick inserted into the center comes out clean, about 40 minutes.
11. Transfer pan to a wire rack to cool for 10 minutes.
12. Turn cake out onto rack to cool completely.
13. To prepare icing, beat together butter and cream cheese at medium speed until completely smooth.
14. Beat in vanilla.
15. Beat in confectioners' sugar until well blended.
16. To prepare topping mix together nuts and sugar.
17. Place cake on a serving plate.
18. Spread icing over top and sides.
19. Sprinkle with nut mixture.

Crock Pot Pumpkin Bread

*** Note: This recipe requires a bread pan insert for your crock pot.

1/2 cup oil
1/2 cup granulated sugar or honey
1/2 cup brown sugar
2 eggs beaten
1 cup solid pack pumpkin
1 1/2 cups sifted flour
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 cup walnuts, chopped

1. Blend oil and two sugars.
2. Stir in beaten eggs and pumpkin.
3. Sift together dry ingredients and mix well.
4. Stir in nuts.
5. Pour batter into greased and floured bread pan.
6. Cover and bake.
7. Bake in covered crock pot on high for 3 hours until done.

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rice

1-2 cups rice
Water

1. Rinse rice under cold water several times, rubbing the rice between your hands to remove any excess starch
2. Place cleaned rice in a pot and fill with enough water so that the water is 3/4 of an inch over the top of the rice.
3. Allow rice to sit in water for several hours or overnight if possible.
4. Cover rice and cook over very low heat for 10-15 minutes. DO NOT lift the pot lid.
5. Turn off heat and let rice site for 15 minutes. DO NOT lift the pot lid.

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Sweet and Sour Chicken/Pork

*** Note: This recipe requires very high heat and quick cooking. If your stove top does not get really hot, try using a cast iron pot for cooking chinese recipes.

Up to 1 pound of chicken breast and/or pork

Sauce (can be prepared well in advance)

1/4 cup fresh orange juice
1/4 cup rice vinegar
3 tablespoons tomato paste
1 tablespoon soy sauce
5 tablespoons packed brown sugar
1/2 teaspoon hot pepper sauce or chili oil

1. Heat sauce in pot, dissolve 1 tablespoon cornstarch in 2 tablespoons water, bring to low boil until thick.
2. Fillet then beat 1 pound of chicken cutlet or pork using a meat mallet.
3. Cut into bite size pieces.
4. Set aside.

Tempura Batter

1 cup flour
2 tablespoons cornstarch
1/2 teaspoon salt (only if required)
1 cup ice water
1 egg yolk
2 stiffly beaten egg whites

1. Before making batter, your oil (peanut oil is best) should be very, very hot before used.
2. Do not allow batter to stand more than a few minutes before using.
3. To make batter, stir together flour, cornstarch, and 1/2 teaspoon salt.
4. Make a well in center of dry ingredients.
5. Combine ice water and egg yolk.
6. Add all at once to dry ingredients.
7. Stir until just moistened (do not over beat; a few lumps should remain).
8. Fold in egg whites.
9. Dip pieces of meat into batter and carefully drop into hot oil.
10. Fry turning once until golden brown.
11. Drain off ALL excess oil and keep warm in the oven.
12. Add pineapple chunks to sauce and serve with white rice.
13. If you have chinese pickled vegetable, you should add some.

*** The secret to making really great rice is to wash it several times in cool water until it runs clear. You should then place the rice in the water it will cook in for several hours or longer if possible. While cooking the rice DO NOT peek. every time that you do you let out valuable moisture!

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Tea Eggs

8 eggs
1 green onion (including top), crushed
1 teaspoon slivered ginger
1/4 cup regular soy sauce
1/4 cup dark soy sauce
3 Tablespoons black jasmine tea leaves
2 tablespoons packed dark brown sugar
2 tablespoons honey
1/2 teaspoon Chinese five-spice
3 whole star anise
1 cinnamon stick

1. Hard boil the eggs.
2. Using the palm of your hand gently roll each egg on a hard serface, you are trying to create a network of cracks in the egg shell (DO NOT remove the shell).
3. While the eggs are cooking, bring the remaining ingredients to a boil in a medium saucepan.
4. Reduce heat to a gentle boil, cover and cook 15 minutes.
5. Place the cooked eggs into the soy mixture, adding extra water if necessary to cover the eggs.
6. Simmer, covered, over low heat for 1 hour.
7. Remove the pan from heat.
8. Let the eggs cool in the liquid, then refrigerate (still in the liquid) overnight.
9. Peel the eggs just before serving and place in a serving bowl.

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Meatball Soup

2 pounds beef bones.
3 ribs celery.
2 carrots.
1 medium onion, cut in half.
1 bay leaf.
6 cups cold water.
1 egg.
4 tablespoons chopped fresh parsley, divided.
1 teaspoon salt.
3 cloves of garlic minced.
1/2 teaspoon dried marjoram leaves, crushed.
1/2 teaspoon dried thyme leaves, crushed.
1/2 teaspoon dried sage leaves, crushed.
1/2 teaspoon dried oregano leaves, crushed.
1/2 teaspoon dried basil leaves, crushed.
1/4 teaspoon freshly ground pepper.
1/4 teaspoon mint leaves, crushed.
1/2 cup soft bakery fresh bread crumbs.
1 pound ground beef.
1 can (14 1/2 ounce) whole peeled tomatoes.
1 can (14 1/2 ounce) stewed tomatoes.
1/2 cup uncooked rotini.

1. To make stock, rinse bones.
2. Combine celery, onion, garlic, carrots and bay leaf in 6 quart sauce pan.
3. Add water.
4. Bring to rolling boil.
5. Reduce heat to low.
6. Cover partially and simmer 1 hour, skimming foam occasionally.
7. Heat oven to 400 degrees F.
8. Lightly oil baking pan with olive oil.


9. Combine in a medium bowl.
1. Egg
2. All dried spices.
3. Bread crumbs and cheese.
10. Add beef, mix well.
11. Place meat mixture on cutting board, mold into a 1 inch thick square.
12. With a very sharp knife cut meat into 1 inch squares; then shape each square into a ball.
13. Place meatballs into pan and bake for 20 minutes until lightly brown on all sides, turning occasionally.
14. Drain all grease off using paper towels.
15. Strain stock through sieve into medium bowl.
16. Slice celery and carrots; set aside.
17. Discard bones and bay leaf
18. Remove all fat as soup cooks.
19. Drain tomatoes reserving juice.
20. Chop tomatoes.
21. Add to stock with juice.
22. Bring to a boil; uncover and boil 5 minutes.
23. Stir in pasta and pepper.
24. Add remaining meatballs and vegetables.
25. Reduce heat to medium.
26. Cook until hot.

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pizza / pasta sauce

2 tablespoon of extra virgin olive oil
2-4 cloves of garlic (peeled, quartered)
28 Oz. italian plum tomatoes, undrained
1/2 teaspoon oregano leaves
1 teaspoon marjoran leaves
1/4 teaspoon sea salt (or kosher)
1/4 teaspoon pepper
2 tablespoons minced parsley (fresh)

1. Press tomatoes through a sieve to remove seeds.
2. Heat Pan, add oil to pan once heated.
3. Fry garlic until it is golden in color.
4. Add tomatoes to garlic and oil.
5. Bring tomatoes to just boiling.
6. Reduce heat to a simmer.
7. Add remaining seasoning and spice.
8. Cook until very thick.
9. When desired consistency is reached remove from heat and stir in parsley.

Sweet Italian Sausage

5 pound pork butt (boston butt - shoulder)
1 pound pork fat
6-8 bay leaves crushed fine
5 tablespoons fennel seed
4 teaspoons garlic powder
3 tablespoons Marjoram
2 tablespoon olive oil
2 tablespoons ground pepper (white, black or green)
2 tablespoons rosemary
3 tablespoons sea or kosher salt
5 tablespoons White Sugar
1 tablespoon thyme
1/4 teaspoon liquid smoke
1/4 cup water in which hickory or apple chips have been soaked for a day.

1. Combine all spices, sugar and salt in a mortar and crush together to a powder.
2. Run meat and fat through course grinder.
3. Add Olive Oil and Dry Ingriedients to Meat
4. Refrigerate for 3-4 Days - remix occasionally.
5. Stuff casings with meat mixture or form patties.

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skorthalia

1 large head of garlic.
5 additional cloves of raw garlic.
1/2 white domestica (greek table wine).
1/2 cup extra virgin olive oil.
2 tablespoons of lemon juice.
3 tablespoons of water.
4-5 large potatoes.

1. Place a layer of wood chips on the bottom of a cast iron pot.
2. Clean the potatoes with water and place them on top of the wood chips.
3. Place the entire garlic head, leaves and all, on top of the potatoes.
4. Set the covered pot on the stove over very low heat.
5. Do not open pot for at least two hours, permit wood chips to smoke lightly.
6. When potatoes are done, cut in two and scrape out the insides into a food processor.
(The skins taste delicious! Don't let them go to waste!)

7. Peel the raw garlic and crush with a mortal and pestle, set aside.
8. Add all ingredients to food processor, except for crushed garlic.
9. Blend ingredients leave some texture, do not blend until smooth.
10. Remove to a large bowl, add raw garlic and mix completely by hand or with a hand mixer.
11. Place mixture in a bowl smooth this flat, cover with a little olive oil and cover tightly.
12. Best if left to stand overnight.

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feta and roasted red pepper dipping sauce

1 pound feta cheese
4 ounces of plain yogurt (strained)
2-4 cloves of garlic (to taste)
1 cup sweet roasted red peppers (drained and dried)
2 tablespoons extra virgin olive oil
1-2 tablespoons of lemon juice
white pepper to taste

1. Place all ingriedients into a food processor and blend to desired consistency.
2. Add liquid slowly to prevent too soft/liquid a mixture, it should be firm.

Note: This is a dipping sauce. It is normally served as an appetizer with warm pita bread that has been brushed with lemon juice and oilive oil and then grilled lightly.

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hummus

3 cans (15-16oz) chic peas
1/2 cup lemon juice
1/3 cup tahini or 2-3 teaspoons Sesame Oil
1 tablespoon extra virgin olive oil
2-4 cloves of garlic
salt to taste
pepper to taste

1. Cook chic peas in boiling water until reasonably tender.
2. Remove from heat and strain under cold running water.
3. When cooled mix all ingredients and either mash or blend in food processor until the mix has achieved the desired consistency.
4. Garnish with paprika, parsley and extra virgin extra virgin olive oil.
5. Serve with toasted/grilled Pita bread that has been brushed with extra virgin extra virgin olive oil and Lemon Juice.

Note: This is a dipping sauce. It is normally served as an appetizer with warm pita bread that has been brushed with lemon juice and oilive oil and then grilled lightly.

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baba ganoush

1 1/2 pound eggplant
3 tablespoon lemon juice
1 teaspoon salt
2 teaspoon minced fresh garlic
1-3 tablespoon sesame tahini -- (substitute in much smaller amounts -- sesame oil)
1/4 cup chopped parsley
1/2 cup toasted pine nuts -- (Optional)
2 tablespoon extra virgin olive oil

1. Heat oven to 400 degrees F.
2. Prick eggplant all over with a fork.
3. Bake eggplants whole until tender (about 30 minutes).
4. Remove from oven, halve and scoop out the flesh.
5. Mash in a bowl with the lemon juice until desired consistency.
6. Mash salt and garlic together and combine with the eggplant.
7. Add tahini.
8. Cool and stir in the parsley and pine nuts.
9. Before serving, drizzle with the extra virgin extra virgin olive oil.
10. Serve as a dip with tortilla chips or triangles of flat (pita) bread.

Note: This is a dipping sauce. It is normally served as an appetizer with warm pita bread that has been brushed with lemon juice and oilive oil and then grilled lightly.

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pasta with eggs and meat

1 pound pasta
2 tablespoons olive oil
about 6 slices bacon ( you may substitute ham or prosuitto)
1/2 cup lightly sweet white wine
3 eggs
2/3 cup parmesan cheese
fresh ground white pepper - to taste
* you may choose to add small amounts (1 teaspoon or less) of chili pepper, paparika and / or basil to vary this recipe.

1. Cook Pasta. Drain completely when cooked.
2. Mince Bacon (Ham) fry over medium heat with olive oil.
3. When done add wine increase heat and cook down by 1/3 to 1/2.
4. Beat Eggs add cheese and mix completely. Add pepper to taste.
5. Add Bacon (Ham) and wine mixture to drained and slightly cooled pasta.
6. Mix completely.
7. Add egg / cheese mixture to pasta. Mix quickly to avoid lumps.
8. Serve immediately.

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pickled chinese vegetables

Pickling Liquid
3 cups sugar
3 cups rice or white vinegar
1 1/2 cups distilled water
1 or 2 dried chili pepper
1 1/2 teaspoons salt

Vegetables
1 pound large chinese white radish
3 or 4 large carrots
1 large cucumber with seeds removed
4 stalks celery
8 green onions
1 large red pepper
1 large green pepper
4 ounces fresh ginger root

1. Julian very thin - radish, carrots, red and green peppers
2. diagonally cut celery, green onion and cucumbers into 1/2 inch pieces.
3. Peel ginger and slice paper thin.
4. Place pickling liquid ingredients into a large pot. (Do not use Aluminum)
5. Bring these to a boil.
6. Remove pot from heat.
7. Add vegetable to liquid. Let stand 2-3 minutes.
8. Remove vegetables from liquid onto paper towels, let air dry for several hours.
9. Into a sterilized glass jar, add vegetables packing closely.
10. Cover vegetables with pickling liquid.
11. Seal jar with a non-aluminum lid.
12. Refrigerate vegetables and let sit for at least one week.

*** These are excellent when mixed with sweet and sour sauce!

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polenta

6 cups water
2 teaspoons salt
2 cups yellow cornmeal
1/4 cup olive oil

1. Boil salt water in large heavy sauce pan over medium high heat.
2. Stirring vigorously add cornmeal in very thin but steady stream. DO NOT let lumps form. Reduce heat to low.
3. Cook polenta, uncovered, 40 - 60 minutes until very thick, stirring frequently.
4. Polenta is ready when spoon will stand upright by itself in center of mixture.

For fried polenta

1. Coat baking pan with extra virgin olive oil.
2. Spread cooked polenta mixture evenly into baking pan.
3. Cover and let stand at room temperature at least 6 hours or until completely cooled and firm.
4. Remove polenta onto cutting board.
5. Cut polenta crosswise 1 1/4 inch wide strips.
6. Cut strips into 2 to 3 inch long pieces.
7. Heat large skillet
8. When pan is very hot add olive oil, lower to medium-high heat.
9. Fry polenta pieces for 4 to 5 minutes until golden on all sides.

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tzatziki

4 cups fresh yogurt unflavored.
1 medium cucumber, peeled, coarsely grated.
4 cloves garlic, crushed.
2 tablespoons extra virgin olive oil.
1/2 teaspoon dried dillweed.
salt and freshly ground black pepper to taste.
Additional olive oil for garnish.

1. Place a piece of clean cheesecloth in a colander and pour in the yogurt to drain it.
2. Put the colander into an empty bowl and refrigerate allow to drain for at least two days.
3. After the yogurt has drained, grate the cucumber placing it in a colander to drain for 2 or more hours. Cucumber should be very dry before adding to yogurt.
4. Mix together all ingredients except the additional olive oil and chill.

When ready to serve drizzle a small amount of olive oil on top. Serve as a spread for pita bread or as a dip for vegetables. This sauce is also used for Souvlaki.

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souvlaki

2 pounds lean pork, chicken or lamb cut into 1 inch squares.

Marinade

1/2 cup olive oil
1 cup strong red table wine
1 teaspoon salt Freshly ground black pepper to taste
1 teaspoon oregano
1 teaspoon whole dried mint, crushed by hand
3 cloves garlic, crushed

1. Pita Bread lightly brushed with Olive Oil and lightly toasted on a hot pan or grill.
2. Garnishes Purple onions, sliced paper thin.
3. Tomatoes, ripe and sliced thin Plain yogurt or Tzatziki sauce.
4. Marinate cubes of meat in a large bowl.
5. Mix occasionaly.
6. The meat should be marinated for several days.
7. Place on wooden skewers and broil or barbecue, turning once, until tender.
8. Serve in a grilled pita loaf with onions, tomatoes and tzatziki or yogurt.

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grandma`s pot roast

Top round roast (1/2 to 1 pound per person)
2 cloves garlic
fresh ground white pepper
2 32 ounce cans tomato sauce
2 tablespoons oil

1. Heat a heavy pot.
2. When the pot is hot add the oil and garlic quickly toasting the garlic lightly.
3. At this point add the roast and brown evenly on all sides.
4. Season with white pepper.
5. Cover roast with tomato sauce and simmer over very low heat for 3 - 4 hours depending on size of roast.
6. Longer simmering times improve the flavor and texture of the roast.
7. Stir occasionally to prevent burning.
8. Serve the roast thinnly sliced.
9. Serve with egg noodles, potato pancakes, applesauce, sourcream and red cabbage.

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potato pancakes

10-12 potatoes
1 medium onion
1 clove garlic
1 egg
salt
pepper
2 tablespoons flour
oil for frying

1. Grate potatoes, onion and garlic with fine grater. DO NOT USE A FOOD PROCESSOR.
2. Take this mixture place it in a heavy cloth and squeeze out excess moisture.
3. Add egg, salt, pepper, flour, mix well.
4. Heat large skillet, add 1 inch of oil and heat. Oil must be extremely hot or batter will stick. Test temperature with a teaspoon of batter).
5. Using a large mixing spoon, place the batter in hot oil and fry to a golden color.
6. The batter should not be more than 1/2 inch thick when poured into oil or it will not cook correctly.
7. Be very patient and flip the pancake one time only.
8. Remove pancake from pan when golden in color to a plate lined with lots of paper towels.
9. Place pancake plate in a warm oven on LOW heat until ready to serve.

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vegetable soup

2 large cans of stewed tomates
2 medium onions sliced into eigths
3 large cloves of garlic
2 large zucchini halved and sliced 1/2 inch thick
1 medium head of romaine lettuce shredded very small and thin
1 10 oz package of frozen peas
1 10 oz package of lima beans
1/2 cup minced fresh parsley
3 table minced fresh basil
1/2 cup of extra virgin olive oil
1 - 2 cups of apple cider
pinch kosher salt, sage and thyme
generous amount of fresh ground white pepper.
2 tablespoons of fresh grated parmesan cheese

1. Add tomatoes and Apple Cider to a crock pot.
2. Place onion, garlicand zucchini on top of tomatoes.
3. Place lettuce on top of zucchini.
4. Add Parsley, Basil, Salt, Sage, Thyme and Pepper.
5. Add lima beans on top.
6. Spread olive oil evenly over everything.
7. Turn crock pot to low setting and let cook 4-5 hours.
8. DO NOT OPEN THE LID OR STIR THE SOUP FOR ANY REASON UNTIL TIME IS UP.

Note this can be started before leaving for work in the morning. It will be ready when you get home.

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quick bean burrito

1 large can of red kidney beans
2-3 cups of your favorite salsa
1-2 tablespoons tomato paste
1-2 tablespoons olive oil
Dash of hot oil or chili powder

1. Cook kidney beans until soft.
2. Drain kidney beans.
3. Place kidney beans, olive oil and tomato paste into a food processor.
4. Blend ingredients adding salsa a little at a time until smooth and thick.

Serve wrapped in a corn tortilla with chopped black olives, thinly sliced onion, shredded lettuce and/or sour cream or yogurt.

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chili con carne

1 Pound Beef
2 Cans Red Kidney Beans
2 Cans Black Beans
1 Can Chic Peas
1 Can Baked beans

Honey (to taste)
Hot Pepper Oil (to taste)
Chili Sauce (to taste)
Juice of 1-2 Lemons
White Pepper

1. Fry then drain beef.
2. Boil fried beef for 10 minutes then drain.
3. Combine all ingriedients in a crock pot
4. Cook on low until desired taste/consistency is obtained

Note: Any type of beans may be substituted for those listed. Whole kernal corn and red pepper may also be added for color and flavor.

Note: May also be served wrapped in a tortilla with chopped black olives, thinly sliced onion, shredded lettuce and/or sour cream or yogurt.

chili con pollo

1 pound ground chicken

2 cans red kidney beans
3 cans black beans
2 cans chic peas

2 cans stewed tomato

3 cups (heinz brand) chili sauce
Plain tomato sauce

1 green pepper diced
1 red pepper diced
1 onion diced
4 cloves of garlic chopped fine.

Sugar (about 2 tablespoons or to taste)
Hot pepper oil (to taste)
1 Tablespoon marjoram.
Juice from 2 lemons
White pepper

1. Drain and rinse all beans. Allow to stand until needed.
2. Heat a pan. When hot add peanut oil. Add white pepper and meat. Fry until cooked. When cooked, drain any liquid from pan. Add juice of two lemons and 1 cup of chili sauce to meat and allow to stand in pan until needed.
3. Heat a large pot. When hot, add peanut oil. Add one diced green pepper, red pepper, onion and garlic. Fry until onion is translucent.
4. Add beans, stewed tomatoes, marjoram, and remaining chili sauce to pot. Mix completely.
5. Add white pepper, sugar and hot pepper oil to taste.
6. Add meat to pot and mix completely.
7. Add tomato sauce until desired consistency is achieved.
8. Bring to a low boil and allow to cook 1 - 2 hours.
9. Stir occasionally to prevent scorching.
10. Spoon off any watery liquid from top of chili.

Kielbasa

2.5 pound pork butt (boston butt - shoulder)
1 pound pork fat
2 tablespoon salt
1 tablespoon sugar
1 tablespoon pepper
2 tablespoon garlic powder
1 tablespoon marjoram
pinch allspice
2 pinches corriander
1 tablespoon spicy brown mustard
1.5 teaspoons liquid smoke
1/4 cup water in which hickory or apple chips have been soaked for a day.

1. Combine all spices, sugar and salt in a mortar and crush together to a powder.
2. Run meat and fat through course grinder.
3. Add Liquid Smoke, Mustard and Dry Ingriedients to Meat.
4. Refrigerate for 1-2 Days - remix occasionally.
5. Stuff casings with meat mixture or form patties.

Pierogi

5 cups flour
1/4 pound butter
1/2 cup sour cream
1/2 cup water
4 egg yolks
3 eggs
pinch salt

1. Combine ingriedients in mixer with a dough hook.
2. Knead until firm.
3. Cut in three parts.
4. Roll dough out to the thickness of a dime.
5. Cut circles of 4 to 5 inches.
6. Place 1 to 2 teaspoons of your choosen filling (See below) into the center of each dough circle.
7. Fold in half and press edges tightly to seal.
8. Boil a pot of water with salt added.
9. Drop sealed pierogi into boiling water.
10. Boil lightly until about fiv eminutes after they begin to float.
11. Remove gently with strainer spoon and brown in butter in frying pan.
12. Serve with sour cream.

Pierogi - Cheese Filling

1 1/2 cups cottage cheese (drained overnight)
1/4 teaspoon vanilla
1 egg yolk
1 tablespoon butter
salt and pepper - to taste
1 1/2 tablespoon sugar

1. Drain cottage cheese. Combine ingredients and mix until smooth.
2. Fill circles of dough with desired amount.
3. Can also use potatoes, meat, sauerkraut, prunes, mushrooms or combinations of these to fill pierogi.

Pierogi - Sauerkraut (Kapusta) Filling (makes 50-60 pierogi)

4 pound sauerkraut
2 pounds yellow onions
2 tablespoons sugar
caraway seed - to taste
1 teaspoon mustard powder
1 teaspoon apple cider vinegar
salt - to taste
pepper - to taste

1. Drain and rinse sauerkraut to reduce the acid flavor. Do not overwash.
2. Finely chop onion and fry in butter until translucent.
3. Add sauerkraut and sugar.
4. Mix well and fry lightly until browned.
5. Salt and pepper to taste.

Pierogi - Potato Filling (makes 60-80 pierogi)

5 pounds potato
2 pounds onions
garlic powder - to taste
salt - to taste
pepper - to taste

1. Chop the onions fine. Fry in butter until lightly browned.
2. Peel potatoes and cut them into thirds; cook in boiling water until tender.
3. Completely drain potatoes and mash with no liquid.
4. Add fried onions.
5. Salt and Pepper to taste.