FILLING
2 large potatoes
1 onion - whole
1/4 tsp butter
1 small onion - finely chopped
1/2 cup cheddar cheese - grated
1 pepper to taste
PIROGIS
1 cup flour
1 egg yolk
1 dash of salt
1/4 cup boiling water
1/2 tsp salt
1 tbsp oil
A Recipe for
Grandma Gretzky's Great Pirogis
Cooking is like love. It should be entered into with abandon or not at all. |
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This Recipe for Grandma Gretzky's Great Pirogis is one of thousands in the Recipes-to-go Meal Cookbook.
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
This is a recipe for Grandma Gretzky's Great Pirogis from the recipe cookbook of Recipes-to-go (Meal)
Food is an important part of a balanced diet. |
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After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
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He who eats alone chokes alone. |
| Proverb |
Food is an important part of a balanced diet. |
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There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
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FILLING
Boil potatoes and whole onion until potatoes are fully cooked. Drain
potatoes, discard onion and mash. Saute chopped onion in butter until
tender, but not browned. Combine mashed potatoes, cheese and onion
and mix well. Allow to cool before filling perogi
PEROGIS
Combine ingredients, except for oil and 1/2 tsp salt, and mix together
until mixture forms a ball. Cover and let stand at room temperature
for 30 minutes. Roll dough to about 1/8-in thick. Cut in circles
approx. 3 in. in diameter. Place filling on half the circle, fold
over and press edges together well, slightly dampening the edges with
water to help make a seal if necessary. Fill a large saucepan 3/4
full with water, add the oil and salt and bring to a boil. With the
water boiling, cook pirogis uncovered for about 5 minutes until they
rise to the surface of the water, stirring occasionally with a wooden
spoon to keep from sticking. Remove with slotted spoon. To finish,
saute in a frying pan with butter and chopped green onions for 2
minutes. Garnish with sour cream and a dash of paprika.
Serves 2 dozen.
Source: Chef John Nunes,
: Wayne Gretzky's
: 99 Blue Jays Way
: Toronto, Ont.
: M5V 2G2
Serves: 24
Grandma Gretzky's Great Pirogis Recipe brought to you by Recipes To-Go