SC - One last post

[LrdRas@aol.com]

>All the pierogi recipes that I have seen use a yeast dough for the crust
and use meat or potatoes or hard, cured cheese for the filling.  While they
appear to have a similar look, they don't seem, in my opinion, to have the
same taste.<

        I don't remember a yeast dough  (are you confusing
perioski/pierogi?)  it was flour on the table, a well for the eggs and a bit
of salt mixed together and then rolled out on the table.  I'll look for a
recipe   -- and consult my Aunt (which will take a while coz she's in CA and
I'll have to write/call)   BTW  fillings I remember were potatoes and
cheese, sauerkraut and bacon, onion and bacon, and a light sweet cheese,
and was told anything could be a filling.


    Caointiarn

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