Entrees

Perogies

5 cups flour

½ tsp salt

2 eggs (or ground flax seed + water works well too)

1 ¾ cups water

Mix above ingredients together well. Separate into 3 parts and knead each part separately. Roll 1 part at a time until approximately 1/8 in thick. Put 1 T of filling along 1 side of dough in a row about 2 inches apart. Lift the edge of the dough over the filling and cut with a glass. Pinch the edges of the perogies together. Boil until they float, then let dry and cool. At this point, put in freezer bag with a little oil or cook right away. Makes approximately 45 perogies.

Filling:

6 medium potates

½ lb Longhorn cheese

Salt and pepper to taste

Cook potatoes with salt until well done. Drain, add cheese and pepper and mash until smooth.

To cook perogies fry with chopped onions in butter or margarine (or olive oil) until brown.