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Thursday, 21 November 2013

BULGARIAN SHEEP'S MILK CHEESE-ONION-POTATO PEROGIES . . . for KATHY

The great thing about pictures is how they shake fun memories loose.

Kathy with a crab trap in the 1980s.

Kathy, a  powerhouse at lots of board games, including Scrabble

Kathy’s cake for Mom’s 90th birthday

 
Kathy’s perogies !!!! at Thanksgiving, 2013

Yep, Kathy does a lot of Ukrainian cooking including borsch and cabbage rolls.  So here’s another recipe for you, Kathy:   


Marta Pisetska Farley’s version of Potato-Cheese filling for Perogies:

2 ½ pounds Yukon Gold potatoes
1 ¼ pounds onions
¼ pound butter
8 ounces sheep’s milk cheese (I used Krinos Bulgarian White Sheep’s
 Milk Cheese)
2 tsp salt
2 tsp pepper

·        Boil potatoes with 1 tsp salt until done.  Drain and rice.
·        Chop onions and cook in butter for 10 minutes until just beginning to brown.
·        Crumble the cheese.
·        Mix onions, cheese, salt, and pepper into the potatoes.

·        This amount of filling will be more than enough to make one batch of perogies using Mom’s recipe for dough.  See:


Happy Birthday, Kathy!