I like potato&onion perogies, which I make as follows: Saute a medium onion and a few crushed garlic cloves in some butter and olive oil. Once these vegetables are tender, add the reccomended amount of water for the desired amount of instant mashed potatoes to the pan and prepare potatoes as directed. Using your favourite pasta dough recipe, roll out thin sheets and cut into 3" squares (approx.). Place a teaspoon or two (approx.) of the potato- onion mixture in the middle of each square of pasta. Brush a little milk or milk-egg mixture on two sides of each square and fold over diagonally. Pinch to seal, then using a pizza cutter or pasta wheel trim excess dough to form a circular edge. Flute edges with fingertips, if desired. These can be frozen and kept for a while, or stored in the fridge; if they aren't going straight into the cooking pot, dust them with flour before storing to prevent sticking. Scott
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.