1 c Cooked and Mashed Potatoes
1 Whole Egg
1 c All-Purpose Flour
1 pn Salt
FILLING
1 lb Dry Cottage Cheese
1 Whole Egg; and
1 Egg Yolk
1 tb Fresh Lemon Juice
1 tb Granulated Sugar
1 tb Butter or Margarine
The Cook and Kitchen Staff are proud to continue to offer you a sampling of
recipes from the Young Family Reunion Recipe Collection, as unofficially
published in a small cookbook entitled “Forever Young.”
There are many cooking creeds that The Cook and Kitchen staff find are a
source of inspiration. As originally authored by The Earl of Lytton, this
brief ode may be heard as one of the many toasts during family gatherings:
“We may live without friends. We may live without books. But civilized man
cannot live without cooks. He may live without books, for what is knowledge
but grieving? He may live without hope, for what is hope but deceiving? He
may live without love, for what is passion without pining? But where is the
man that can live without dining?”
Mash peeled, chunked potatoes that have been boiled for 20 minutes in
lightly salted water over medium-high heat. When cooled, add egg and blend
well in a medium-sized mixing bowl. Add flour and salt. Blend with a wooden
spoon to combine.
Place mixture on a lightly floured surface and knead, adding more flour if
necessary to completely bind all ingredients. Roll out the mixture on the
same lightly floured surface, and cut into 3-inch squares or rounds.
Meanwhile, prepare the filling in a separate mixing bowl by thoroughly
combining the dry cottage cheese, egg and additional yolk, lemon juice, and
sugar.
Fill a large pot with lightly salted water and place over medium-high heat
to prepare to boil your Pierogi.
Fill the Pierogi by placing a spoonful of the filling mixture a little to
one side of the center of each square or circle of mashed potato dough.
Moisten the edge of the dough by dipping your fingertips in a bowl of cool
water and running them around the edge of the dough; then press firmly to
seal and prevent the filling from running out during boiling and frying.
Cook the Pierogi in boiling water until they float to the top. (They will
pop to the top like a surfacing submarine when cooked.) Dry slightly on a
clean dish towel before saute ng for about 2 minutes in melted butter in a
large skillet set at medium heat, making sure to turn at least once during
frying. Serve warm with salt and pepper for seasoning.
Yields
24 Servings