"Close to us in spirit" . . . and SPICY CARROT VARENIKI (perogies)

                                   "Heaven give you many, many merry days!"

                                                  (William Shakespeare)

                                                          **********

                                Mom's recipe for pyrohi is a treasured legacy.

Mom made two varieties:  (a) Potato and Cottage Cheese  (b) Sauerkraut.

                                                          ************

I can't resist trying a new stuffing, but with Mom's dough recipe.

SPICY CARROT PEROGIES

     - inspired by the "Carrot Cake Perogies" recipe on Foodnetwork

12 ounces carrots

1 sweet potato (7 to 8 ounces)

8 ounces cream cheese

½ cup raisins

2 tsp cinnamon

2 tsp allspice

½ cup brown sugar

¼ tsp salt

¼ tsp pepper

1 tbsp olive oil

*Set cream cheese out on counter to soften.

* Peel and coarsely grate carrots and sweet potato.

*Chop raisins.

*In a food processor, grind together carrots, sweet potato, and raisins. 

*Heat oil in large frying pan.  Add carrot mixture.  Stir one minute.  Reduce heat to minimum, cover, and let cook for 10 minutes to soften.

*Take off heat.  Stir in brown sugar, salt, and pepper.  Let cool.

*Meanwhile, make perogy dough.  Use Mary Stadnyk’s recipe:
 http://eleanorstadnyk.blogspot.ca/2012/06/perogiesvarenikipyrohi.html

*Mash cream cheese in a large bowl.  Stir in the carrot mixture. 

*Stuff the perogies using Mary Stadnyk’s method.  Make them nice and plump!

Serve with sour cream and a salad.  Yum!

P.S.  Hot, steamed garlic sausage also would be great with this meal.