EASY TO MAKE PRAIRIE PEROGIES
Serving Size : 6

1 1/2 c. cooled plain mashed potatoes
2 c. flour
2 small eggs (use 1 large)
1/2 tsp. salt
1/4 c. oil

Combine all ingredients*, let dough stand for 10 min. (this is important- lets the gluten relax, so the dough rolls out easily). Roll out to about 1/4 of an inch thick, cut out with a 2 inch round floured cutter. Fill with 1 tsp. filling on one half, seal by folding in half and pinching the edges closed with fingers. Cook in a large pot of boiling water for 5 min. Serve with fried onions, bacon and sour cream.

CHEESE AND POTATO FILLING
3 med. potatoes, cooked and mashed while hot
2 c. med. shredded cheddar cheese
Mix together. You can also add 2 Tbsp. finely chopped onion, or some finely diced ham if desired. The Cheese filling is very good as is!

*If the dough is too soft, add more flour. The dough should be like a soft bread dough, but not too soft or perogies will stick or boil apart and you don't want them too hard either. To freeze, place them on cookies sheets lined with plastic wrap until frozen, then store in plastic bags. This recipe was the answer I received when I placed a request on the internet. It's from a young woman in Alberta, she used to help her grandmother make these. Yields 2-3 dozen.

NOTES : This is Viv's family recipe, it's surprisingly simple to make with excellent results!

Perogy Fillings

POTATO AND CHEESE FILLING:
3 Tb ps. butter
1 small onion -- chopped and fried
lightly
2 c. mashed potatoes
1 c. dry cottage cheese
1 egg
1 dash salt and pepper -- to taste

Mix all the above together until well mixed.
SAUERKRAUT FILLING:
3 c. sauerkraut 1 med. onion 4 Tbsp. butter 1 dash salt and pepper to taste.
Cook the sauerkraut for 20 min. Drain and squeeze dry. Place on a board and chop fine. Saute onion in butter until tender. Add all filling ingredients to the onion and cook a further 10 min., stirring often. Chill before using.
COTTAGE CHEESE FILLING:
2 c. dry cottage cheese 3/4 tsp. salt 2 egg yolks or 1 whole egg
Mix together until well blended.

CHEDDAR AND MUSHROOM FILLING:
2 Tbsp. butter 7 c. chopped mushrooms ( 1/4 lb) 5 onions chopped 1/2 tsp. each salt and pepper 2 Tbsp. cider or white wine vinegar 2 c. shredded old cheddar
In a large heavy saucepan, melt butter over med-high heat add mushroom and onion, s & p. Cook stirring occasionally for 5 min. Reduce heat to med. heat, or lower and cook for 20 min. or until tender and most of the liquid is evaporated, stirring occasionally. Stir in vinegar, and cook for 3 min. Let cool 5 min., then stir in Cheddar cheese. Let cool to room temp. (can be store in frige for up to 24 hrs., makes 4 c. enough for 7 dz. perogies)

POTATO AND ROASTED GARLIC FILLING
2 1/2 lbs. potato, peeled and quartered 1 Tbsp. veg. oil 10 cloves garlic, quartered 1/2 c. milk 1/3 c. cream cheese, softened 3/4 tsp. salt 3/4 tsp. pepper
Cook potatoes in boiling water until tender, drain and mash with potato masher until smooth. Meanwhile, in small saucepan, heat oil over medium heat and add garlic, reduce heat to med.-low, cook stirring occasionally for 8-10 min. or until golden and softened. Do not Brown. Mash garlic and add to mashed potatoes. Blend in milk, cream cheese, s & p, stirring just until smooth. Let filling cool to room temp. Makes 4 cups.

NOTES : Here are a variety of fillings to try.