Norma's Cottage Cheese Perogies..we use the same recipe.
- 1 cup whipping cream or you can use half and half, I think the whipping cream makes the dough more tender.
- 1 cup milk
- 2 egg whites (save yolks for the cottage cheese filling)
- 1/2 teaspoon salt
- 5 cups flour (plus extra you need for rolling the dough)
- Beat together cream, milk, and egg whites.
- Add salt and flour, 3 cups of flour at first, then add the rest as needed, knead until the dough is smooth and not sticky.
- Divide dough into 3 parts.
- Spread a little flour on the counter and roll out each part of the dough to approx 1/8" thickness.
- Cut circles with a 3" biscuit cutter, spoon a tablespoon of filling into the center of the circle, fold over the dough and pinch the edges to seal. I do it this way..my sister has her own method:)
- Place on cookie sheets sprayed with oil.
- Bring water to a boil in a large pot, place approx a dozen perogies at a time in the boiling water.
- Boil for 10 minutes.
- When done scoop perogies out of the pot with a slotted spoon and brush with butter to prevent perogies from sticking together.
- Serve with cream gravy, warm Saskatoon sauce, and farmer sausage. Coleslaw is a very good side dish as well.
- Yields: 35 perogies.
Cottage Cheese Filling:
- 2 containers of dry cottage cheese
- 2 egg yolks and 1 egg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Mix all together until well blended. I do this by hand. Because that's how Mom always did it:) You can use a spoon if you so desire.
- 1/4 cup butter
- 2 tablespoons flour
- 2 cups cream
- salt and pepper to taste
- Melt butter in saucepan, add flour and whisk till mixture is smooth.
- Add the cream slowly stirring constantly until thickened.
- Add salt and pepper to taste.
- 2 cups Saskatoon berries or you can use blueberries. We like Saskatoons best for this sauce.
- 1 cup water
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/4 teaspoon lemon juice
- In a medium saucepan over medium heat, bring berries and water to a boil.
- Reduce heat and simmer for 5 minutes.
- In a small bowl whisk together sugar, cornstarch, and salt.
- Add to berries and stir constantly until mixture is clear and thickened.
- Remove from heat and stir in lemon juice.
My Dad didn't care for the regular cream gravy so Mom would make his favorite kind and when she made it we all wanted some of it as a topping on the cream gravy. It sure tastes wonderful but it does add extra calories! I don't make it but my sister does and they call it Grandpa's gravy at their house.
- 1/3 cup butter
- 3/4 cup whipping cream
- Cook over medium heat stirring constantly until it curdles and turns golden in color.
I love handwritten recipes. Don't you?