Question Comer
(Continued from Page B 8) '
* ANSWER Anna Weaver, Annvill&, requested a
recipe for perogies. Thanks to Anna Martin of Reinholds
for answering her request.
Perogies
Dough:
Vi cup butter
'1 cup cottage cheese, small curd
2 eggs
2 cups flour
Vi teaspoon salt
Mix ingredients to form dough.
Filling:
6 to 8 potatoes, cooked and mashed
Salt and pepper to taste
2 tablespoons butter
Va pound grated Cheddar cheese
Roll out dough on floured board. Use a coffee cup to
press out circles. Spoon 1 tablespoon potato mixture
onto dough circie. Fold in half and dampen edges with
water. Press edges together. Boil 1 !4 quarts water with
Vi teaspoon. Drop perogies into boiling water for 3
minutes. Saute perogies in brown butter with onions.
Makes 24 perogies.
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EXCAUBUK Earlymaturing. Vigorous, Valuedforbkad
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©1989 Agw»y Inc s
y* ' ♦ *
ANSWER Anna Weaver, Annville, requested a
recipe for pierogie. Thanks to Ida Hauryluk, Lebanon,
for the following recipe.
Plerogi Dough
2 cups flour
2 eggs
y 2 teaspoon salt
V 4 cup water
Put flour on a bread board and make a well. Put salt
and liquid ingredients into well. As you mix the center
gradually pull in the flour a little at a time. Knead dough
well. When dough is smooth, let rest under a bowl for at
least 30 minutes.
In the meantime, prepare one of the following fillings.
* Filling
8-ounces sour cream
2 eggs
1 teaspoon salt
3 1 / 2 to 4 cups flour
Potato Filling
1 / 2 cup chopped onion
1 / 2 cup butter
1 teaspoon salt
4 cups mashed potatoes. Saute onion in butter until
golden. Add mashed potatoes and salt. Mix well.
Roll douoh until thin. Cut into 3-inch circles. Place 1
teaspoon filling a little to one side of each round of
Salesperson JoKr wdrthl
AGWAY AIFAMA. TlttNtOnrPiOnNßß.
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Lancaster Farming, Saturday, October 21,1989-B9
!
All-Plant
LIQUID PLANT FOOD \
9-18-9 PLUS OTHERS! |
• Contains 100% white ortho phosphoric \
acid. Made in USA. \
• Non-corrosive. Won’t settle. \
• Top quality. Excellent service. \
• Newest equipment. |
• Financially sound... and growing! \
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* '
dough. Moisten edges with water,
fold over and press edges firmly.
Make sure it is firmly seal or it will
open during cooking.
Drop pierogi into salted, boiling
water. Cook gently 5 to 10
minutes. Do not crowd in the water
or they will stick together. Remove
from water with slotted spoon.
Serve with melted butter. Contri
butor writes, “My family also likes
them with sour cream. After they
are cooked, they can be fried crisp
in butter.”
Solanco
National
Runners Up
Jennifer Hamish of Christiana
and Dale Herr Jr. of Kirkwood
have been named silver and
bronze award winners respective
ly in the National FFA Eastern
Region Proficiency Awards.
Jennifer, daughter of Mr. and
Mrs. R. Edwin Hamish and a 1989
graduate of Solanco High School,
became eligible for the award
when she won the $lOO State FFA
Fruit and Vegetable Production
Proficiency Award. Her major
enterprise was strawberries.
Dale, son of Mr. and Mrs. A.
Dale Herr, is a 1988 graduate of
Solanco High School. He became
eligible for regional competition
by winning the $lOO State FFA
Specialty Crop Production Profi
ciency Award for tobacco
production.
These awards are two of 29
agricultural Proficiency Awards
presented annually at local, state,
regional and national levels to rec
ognize FFA members for their
achievements in activities leading
to careers in agriculture.
The Fruit and Vegetable Pro
duction Award is sponsored by
Briggs and Stratton Corporation
Foundation, Incorporated, while
the Specialty Crop Award is spon
sored by the R.J. Reynolds Tobac
co Company (U.S.A.).
Jenny and Dale will be pre
sented certificates and $lOO each
at the Pennsylvania FFA Mid-
Winter Convention in Harrisburg
during January.