Pierogi Fillings - Part 1

Pierogi Fillings - Part 1 Ingredients

PIEROGI BEEF FILLING	2 tb Granulated Sugar
1 lg Onion; sliced	1 pn Salt
2 tb Butter	6 tb Currants
1 3/4 c Ground Beef	1/2 ts Cinnamon
3/4 c Rice; cooked	1/2 c Raisins
2 ts Beef Broth	PIEROGI COOKED FRUIT FILLING
3 tb Hot Water	2 c Pitted Cherries;
1 tb Fresh Parsley; chopped	3/4 c Water
Salt & Pepper to taste	1/3 c Granulated Sugar
PIEROGI CHEESE FILLING	1/2 ts Cardamom; (May substitute
2 Egg Yolks	1 ts Lemon juice
2 tb Butter	3 tb Plain Bread Crumbs
2 c Cottage Cheese

Instructions for Pierogi Fillings - Part 1

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 loving, caring Polish family, then youre no doubt already familiar with many of these Easter traditions. If not, you can still serve a phenomenal Polish Easter Feast. Were wrapping up our recipe offering with two days of Pierogi fillings that you can choose from when planning your Polish Easter Feast. Youll find the basic recipe here: http://www.recipe-a-day.com/archives/aug/09_Aug_98_Pierogi.html. Pierogi are fun to make, and children seem to enjoy watching for the finished Polish dumplings to pop to the top of the pot as they are cooked. Its also an easy way to get everyone involved in preparing your Polish Easter Feast. Beef Filling: Saut? sliced onion and butter in a large skillet over medium heat. Stir in beef and cooked rice. Dissolve the beef bouillon in hot water. Add to meat mixture with parsley and salt and pepper to taste. Pierogi Cheese Filling: Cream together the egg yolks and butter in a large mixing bowl. Add the cottage cheese, sugar, salt, currants, cinnamon, and raisins. Blend well. Prepare to fill your Pierogi as directed in the basic recipe. Pierogi Cooked Fruit Filling: Combine fruit, water, and sugar in saucepan over medium-high heat. Bring the mixture to a boil. Reduce heat and simmer until fruit is tender and water is almost gone. Remove from heat and lightly mash the fruit with a fork or potato masher. Add cardamom and lemon juice. Return to the heat and simmer over low heat setting until thickened. Stir in enough bread crumbs to further thicken. Blend well. Prepare to fill your Pierogi as directed in the basic recipe. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day on Mar 24, 1999, converted by MM_Buster v2.0l.

Main Ingredient: PieCuisine: Uncategorized

More like this...

Pierogi Fillings - Part 2

Pierogi Part 1/2

Pierogi Part 2/2

Pierogi Beef Filling

Pierogi Cabbage Filling

Ingredient Insight - look inside this recipe

Beef	Bread crumbs	Butter	Cardamom
Cherries	Cinnamon	Cottage Cheese	Egg
Fruit	Ground Beef	Lemon	Onion
Parsley	Raisins	Rice	Salt
Sugar

for flavor and categorization

Recent searches:   soup pumpkin thai   salmon mushrooms   spread strawberry   loin pork grilled   choc chip cookies whip cream   soy-mirin sauce   yogurt dip   corned beef hash cakes   broccoli carrot cabbage   mexican meatballs   blueberry lemon   slow smoked beef   pumpkin splenda   chicken hunters   prawns walnut   oriental vegetable salad spicy peanut butter dressing   decoration sushi   chocolate cool whip cheese cake   beans green rice   flank steak