In bowl, mix flour, sugar and butter with hands until crumbs are formed. Set aside. Wash, peel and core apples. Slice apples and cover the bottom of a rectangular glass baking dish. Make sure that the apples are distributed evenly. Sprinkle apples heavily with cinnamon. Pour enough water over apples and cinnamon so that about 1/4" of water is at the bottom of the dish. Sprinkle crumbs evenly over apples. Bake at 350 degrees until crumbs are golden brown (approx. 1 hour). Let cool before serving. Do not refrigerate. Serve with your favorite ice cream.
Using a fork, stir from center of above mixture, then finish with your hands. Add more flour or water as needed to achieve a velvety-type of dough. Lightly knead the dough with quarter turns (8-10 turns). Put dough in bowl, cover, and put in warm place. Let rise for at least ½ hour.
Punch down dough. Roll out only small amount of dough at a time. Using 3 1/4” cutter, cut circles from dough. Use plenty of flour on counter before putting down the filled pierogi. Cover with paper or cloth if starting to dry.
Fill large pot with water, add 1 tblsp salt and a 2-3 tblsp oil. Bring to a rolling boil. Place a few pierogis in water. Stir from bottom, bring back to boil. Reduce to a slow boil. Boil for 4 minutes at most, turning them over into the water a few times. Drain into colander. Brush on melted margarine.
1 pound carton dry curd cottage cheese. Squeeze water out by twisting in a piece of clean cloth. Place in bowl and add 1 tbs. Salt; 1 beaten egg. Mix well. Press down firmly and refrigerate. Enough for approx. 3-4 dzn. Serve with sour cream. Top with sautéed onions and margarine.
Coarsely chop 3-4 onions; fry in stick of margarine until gold brown color. Add more margarine (1/2 stick) when ready to use.
1 pounds of sauerkraut, 1 med. Onion, chopped. Squeeze sauerkraut until quite dry. Slice fine. Heat 2-3 tbs. oil, bacon drippings, or chicken fat. Sauté’ kraut and onions, add a little water; cover and continue cooking, stirring often for 5-10 minutes. Add some pepper. Mixture should be dry. Chill. Makes approx. 3-4 dozen. Top with sautéed onions and margarine.
This page was last updated 10/15/02