REACHING OUT TO OUR FRIENDS IN THE BLOGOSPHERE ...

Happy Friday and Weekend everyone!

Well it's another glorious sunny day today in Chicago. I can't begin to tell you all how much fun I am having this summer. After a frigid winter and spring, Chicago is alight with sunshine, warm breezes, and sapphire blue skies. The Lakefront is a buzz with so much activity with cyclists, rollerbladers, volleyball players, joggers, and walkers. I do love the summer here. Ah, if it could only be like this all year! Or at least more than two to three months.

Chicago also has may visitors during the summer. It's a great place to vacation with SO many museums, parks, concerts, and fine restaurants. An today one of my favorite bloggers/friends Abby Minard of Above Water is visiting this weekend! YAY!

She and her family arrive this afternoon. Since Abby has a Polish lineage we plan to meet for coffee and dessert at Delightful Pasties... a wonderful Polish cafe located in the Old Town section of Chicago. Luckily it's close by to where I live. Her mother heard about this cafe because they are known for their Perogies. I just happen to come across this recipe on All Recipes dot com if any of you would like to try them.... Now these are NOT part of my healthy new way of eating, but I have had them in the past and they are AWESOME... but I didn't tell you.LOL.

Will I break my diet tonight? Only time will tell. As of now I just plan to have a coffee and have a wonderful visit with a blogger/friend. This is the first time we're meeting, so it should be a blast.

Isn't our community just the best?! I wish I could meet all of you some day and hopefully In Time ... we will.

Have a great weekend everyone and let me know your plans!

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Grandma's Polish Perogies

By: STEPH577 

"My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. The recipe has been in the family for generations, with a few alterations of course! Serve plain, or with butter, sour cream, bacon, etc. Perfecting the perogie technique takes time, and after a while, you will develop your own system."

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Prep Time:
2 Hrs

Ready In:
2 Hrs

Servings  (Help)

USMetricCalculate

Original Recipe Yield 60 perogies

Ingredients

• 4 1/2 cups all-purpose flour
• 2 teaspoons salt
• 2 tablespoons butter, melted
• 2 cups sour cream
• 2 eggs
• 1 egg yolk
• 2 tablespoons vegetable oil
•  
• 8 baking potatoes, peeled and cubed
• 1 cup shredded Cheddar cheese
• 2 tablespoons processed cheese sauce
• onion salt to taste (optional)
• salt and pepper to taste

Directions

1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
2. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
3. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
4. To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.

Footnotes

• Tips
• For best results, choose potatoes that have as little water in them as possible such as Russets.
• Choose a rolling pin that is very heavy - it will be easier to roll out the dough.
• The perogies are less likely to burst during cooking if they are frozen when you put them in the boiling water.