Pierogis

Beat 3 whole eggs with 1 cup of sour cream. Add 4 cups of flour and about ½ tsp. salt. Mix well then knead until dough is satiny smooth – this is the trick in getting tender dough. Let dough "rest" about an hour before using. Roll dough very thin on floured surface. You can either cut dough into squares about 3" X 3" or rounds using a cutter or glass, about 3" in diameter. Place about a tsp. of filling in the center of each piece of dough, fold dough in half and seal all edges well ( the tiniest hole will allow water into the center and filling to seep out). Pinching the edges together between the forefinger and thumb works well. Drop pierogi into boiling salted water and cook for about 5 minutes –they will float to the top when they are cooked. Remove from water with slotted spoon. You can then pan fry in butter or pour melted butter over cooked pierogi. You can also deep fry them for a flaky crust. They freeze very well if kept sealed in plastic or covered container. Cover surface with saran wrap.

Fillings

Prunes: Steam with as little water as possible, adding 1 or 2 Tbs. of white sugar to one pound of prunes, until prunes are tender. When cool, pit prunes and either leave them in chunks or stir to make a "butter". Cannot give you amounts on how many pierogi this will fill – never measured!

Potatoes: Again, it is hard to give amounts – we liked the filling well enough to eat any leftovers as are! Cook peeled white potatoes in salted water until done, drain well and mash with butter and as much cheese as desired – velveeta is very good, so is sharp cheddar.

Cabbage filling: Grate cabbage as for cole slaw, sprinkle with salt and allow to stand an hour or so. Squeeze out as much liquid as is possible, and pan fry the cabbage in ham or bacon drippings or margarine, until cabbage is cooked. Season with salt and pepper if desired.