Pierogi Part 2/2

Mix ingredients thoroughly. Fill pierogi.

Cabbage and Mushrooms

1 small head cabbage 2 cups mushrooms 2 tbsp sour cream 1 small onion,
chopped fine butter salt and pepper

Quarter cabbage and cook in salted water for 15 minutes. Drain, cool
and chop fine. Saute onion in butter, add chopped mushrooms and fry 5
minutes. Add chopped cabbage and continue to fry until flavors blend.
Add sour cream and cool. Fill pierogi.

Sauerkraut

Two cups sauerkraut may be substituted for the cabbage. Rinse and chop
sauerkraut. Proceed as above.

Mushrooms

1 cup chopped mushrooms 1 onion chopped fine salt and pepper 2 egg
yolks butter

Saute onion in butter. Add mushrooms. Season. Remove from fire, add
egg yolks and stir well. Cool and fill pierogi. Serve with chopped
onion browned in butter.

Mushrooms and meat

1/2 cup cooked beef 1/2 cup chopped mushrooms 1 onion chopped fine
butter salt and pepper 2 tbsp sour cream

Run cooked meat through meat grinder. Fry onion in butter until
transparent, add mushrooms and meat. Season to taste. Add sour cream
and cool before using.

Prunes

1 cup cooked prunes 1 tsp lemon juice 1 tsp sugar

Soak prunes overnight. Cook with sugar and lemon juice. When cool,
remove stones and fill pierogi. Serve with bread crumbs browned in
butter.