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 90^th 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:

http://eleanorstadnyk.blogspot.com/2012/06/perogiesvarenikipyrohi.html

Happy Birthday, Kathy!