Side Pannel
Polish Noodles
Ingredients List
- 1/4 c Sweet butter 8 oz Sour cream, light if desired (don't use non-fat) 1
- lb Ham, cubed 16 oz Ripened tomatoes, chopped 2 c Elbow macaroni, cooked al
- Dente (be careful not to Overcook) 1 oz Maggi Seasoning or 1 Tbsp. Soy
- sauce 1/2 t Salt, optional 1/2 t Pepper 2 Green onions, chopped
- Brown butter in Dutch oven. Add remaining ingredients except onions, salt
- (if using) and pepper. Mix well. Simmer uncovered for 10 minutes. Add
- onions and cook 5 minutes more.
- Melinda's notes: I got this from an old *P acquaintance long ago. I don't
- know how original Polish it is since it uses Maggi Seasoning, which I think
- is German, but we like it. Maggi Seasoning comes in a square-ish brown
- bottle and can be purchased in the gourmet section of your supermarket. I
- always omit the salt. The original recipe called for 4 oz. sour cream, but
- I like it with 8 oz. I usually use the light sour cream, but the non-fat
- doesn't do well, it seems to just dissolve and become tasteless.
- Posted on GEnie Food & Wine RT Jan 12, 1994 by M.CARMAIN1 [Melinda]
- Nutritional information per serving: xx calories, xx gm protein, xx mg
- cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x
- gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of
- calories from fat.
- Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
- 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook
- and PlanoNet Lowfat & Luscious echoes
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Directions
Recipe via Meal-Master (tm) v8.05
Title: Polish Pierogi
Categories: Pasta, Pastas, Polish
Yield: 12 Servings
DOUGH
4 c All-purpose flour
2 Eggs
1/2 c Sour cream
1 ts Salt
2/3 c Warm water
POTATO FILLING
3 md Potatoes, cooked, drained
-and mashed
1/2 md Onion
1/4 c Butter
Salt and pepper; to taste
CHEESE FILLING
1 lb Dry cottage cheese
2 Eggs; beaten
1/2 ts Salt
1/4 c Butter
SAUCE
1 lg Onion; chopped
1/2 c Butter
Dough: Mix flour, eggs, sour cream, salt, and water, a little at a time.
Knead dough until firm and elastic; Cover and let rest 10 minutes.
Potato Filling: Prepare potatoes, set aside.
Cheese Flling: Combine ingredients and mix.
Sauce: Saute onion in butter until golden.
Assembly: Divide dough into three parts. On a floured surface roll dough
to about 1/8-inch thick; cut into 3-inch rounds. Place a small spoonful of
the filling in the center of each round, fold and press the edges together
firmly to seal.
Drop the pierogi in simmering chicken bouillon with 1 teaspoon of oil. Do
not crowd. Simmer for 15 minutes, stirring gently to prevent sticking.
Remove with a slotted spoon and drain well.
Place the drained pierogi in a casserole and pour sauce mixture over all.
Garnish with mushrooms.
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