Pierogi fillings - part 1

1 servings

Ingredients

Quantity Ingredient
1 large Onion; sliced
2 tablespoons Butter
1¾ cup Ground Beef
¾ cup Rice; cooked
2 teaspoons Beef Broth
3 tablespoons Hot Water
1 tablespoon Fresh Parsley; chopped
Salt & Pepper to taste
2 Egg Yolks
2 tablespoons Butter
2 cups Cottage Cheese
2 tablespoons Granulated Sugar
1 pinch Salt
6 tablespoons Currants
½ teaspoon Cinnamon
½ cup Raisins
2 cups Pitted Cherries; Blueberries, or Apples
¾ cup Water
⅓ cup Granulated Sugar
½ teaspoon Cardamom; (May substitute Cinnamon)
1 teaspoon Lemon juice
3 tablespoons Plain Bread Crumbs

Directions

PIEROGI BEEF FILLING

PIEROGI CHEESE FILLING

PIEROGI COOKED FRUIT 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 loving, caring Polish family, then you're no doubt already familiar with many of these Easter traditions. If not, you can still serve a phenomenal Polish Easter Feast.

We're wrapping up our recipe offering with two days of Pierogi fillings that you can choose from when planning your Polish Easter Feast. You'll find the basic recipe here:

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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.

It's also an easy way to get everyone involved in preparing your Polish Easter Feast.

Beef Filling: Sauté 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@... by Recipe-a-Day <recipe-a-day@...> on Mar 24, 1999, converted by MM_Buster v2.0l.

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