Chris Burkart, e-mail message to Michael Miller.
Some people call these perogies, but we had another name for
them, and I believe mom only made them with cottage cheese. After
she sealed them, she would boil them, drain them, and pour cubed
bread, browned in butter over them.
Any dough left over would be cut into small squares and added
to the water in which the perogies were boiled. I believe mom
called them (phonetic spelling) Kase Ferenga. She would then add
some of the browned cubes of bread to the liquid and we ate it
like soup with our Kase Ferenga. I believe the recipe was born
out of the Depression years in Saskatchewan, when 9 children had
to be fed.
3 cups flour
1 cup warm water
2 tablespoons cooking oil
1 teaspoon salt
Beat egg, add oil and water. Mix flour in liquid and make a soft
dough. Cover and let stand 10 minutes, then cut dough into 3 parts.
Roll out the first and cut out squares or circles. Boil the pyrogies
for 10 minutes, drain and rinse with cold water.
1. Prune plum halves (with sugar)
2. Mashed potatoes
3. Mashed potatoes with cottage or cheddar cheese
4. Cottage cheese with egg.
5. Dry cottage cheese with onion, salt and pepper.
6. Fried, scrambled, egg with onion.
To Freeze: If cooked, grease well with oil, and heat with onions
and butter. If raw, freeze individually, package, thaw and either
cook or put in oven.
I remember these well..Mom used dry cottage cheese that she had
made the day before, she also used egg but added raisins that she
had soaked before had to soften a little..this cheese mixture was
used in perogie and the same was baked into a yeast roll dough to
make cheese buns....
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