ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Thank You: MIKE re Perogie cass. Thank You.........

Misc.

Hi Mike, Could not sleep, so came to check posts for today. Thank you for
sharing this recipe. My family and I love Perogies but I have never attempted
to make them from scratch. I am originally from NJ, and each time I visit buy
them there homemade and freeze them. No store here in the North Ga. Mountains
knows what they are! I will make this recipe and let you know how we enjoy them.


MsgID: 012320
Shared by: Patty-North Ga. Mountains
In reply to: perogie cass.
Board: Vintage Recipes at Recipelink.com
  • Read Replies (16)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: need recipe! (Lazy Perogies)
  Barb
2 Pierogis
  Angel
3 Recipe(tried): Lazy Perogies
  Virginia/Alaska
4 Angel - (more)
  Linda
5 Linda...........
  Angel
6 Thxs Angel. It worked this time (nt)
  Linda B
7 perogie cass.
  Mike
8 Thank You: MIKE re Perogie cass. Thank You.........
  Patty-North Ga. Mountains
9 Perogies
  Mike
10 Recipe(tried): The nonlazy Pierogi recipe
  Jill in Fl
11 Thank You: JILL in FL Thanks for sharing ...Patty
  Patty-North Ga. Mountains
12 MIKE re. Perogies That was Patty......
  Patty-North Ga. Mountains
13 Patty re.Perogies........
  Mike
14 Hope i've helped!!!!!!
  Jill in Fl.
15 Jill From Fla......
  Mike
16 Recipe(tried): lazy perogy casserole
  Colleen
17 Re...Colleen Per. Cass.
  Mike
ADVERTISEMENT
Random Recipes
  • Herb Garden Salad
  • HERB GARDEN SALAD 6 cups mixed greens,* torn into pieces 1/3 cup mixed fresh herbs,** chopped 4 red radishes, thinly sliced 2 tbsp organic extra virgin olive oil 1 tbsp organic balsamic vinegar 12 cherry tomatoes...
  • Slow Cooker Pot Roast Stew (crock pot or stove top)
  • SLOW COOKER POT ROAST STEW 2 large onions, cut into 1/2-inch wedges (2 cups) 1 (3 to 3 1/2-lb.) boneless beef chuck pot roast, cut into 1-inch cubes 3/4 cup dry red wine or lower-sodium beef broth 1/4 cup tomato pa...
  • Strawberry Nachos (repost)
  • Amber, I posted this on the Party board a few days ago. This would be my top choice to wow new friends. Strawberry Nachos 3 cups fresh strawberries, about 1 pound 1/3 cup sugar 1/4 cup amaretto 1/2 cup...
  • Banana Nut Bread (using quick bread mix)
  • BANANA NUT BREAD 1 (8 oz) pkg cream cheese, softened 1 cup sugar 2 eggs 1 cup mashed banana 2 cups quick bread mix 1/2 cup chopped pecans Preheat oven to 350 degrees F. Grease a 9x5x3 inch loaf pan. Beat the cream c...
  • Honey-Orange Chicken
  • HONEY-ORANGE CHICKEN 1 cup fine dry bread crumbs 1 Tablespoon grated orange zest 1 teaspoon salt 1/4 teaspoon pepper 1 broiler-fryer, about 3 pounds, cut up; or 3 pounds chicken thighs; or 2 large game hens 1/2 cup or...
ADVERTISEMENT
  • Mushroom Cream Soup from 1932
  • MUSHROOM CREAM SOUP FROM 1932 This recipe makes a very rich, creamy soup and was the winner of a weekly recipe contest sponsored by the San Jose News newspaper in 1932. 1 cup mushrooms, cooked, finely chopped 2 small...
  • Mixed Candy Bar Ice Cream Pie
  • MIXED CANDY BAR ICE CREAM PIE FOR THE CRUST: 27 chocolate wafers (about 2/3 of a 9 ounce package) or use a graham cracker crust (if using a graham crust, omit the peanuts, sugar and melted butter) 1/2...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Thank You: MIKE re Perogie cass. Thank You.........
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!