*  Exported from  MasterCook  *
 
                                PLUM PIEROGI
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Fruits                           Ethnic
                 Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Jeanne Ziola CBTN00C
    2                    Eggs
    4      cups          Potatoes; raw -- grated
    2      cups          Flour
    1      teaspoon      Salt
                         -----SAUCE-----
      1/2  cup           Sweet cream
      1/4  cup           Sugar
    1      tablespoon    (heaping) Butter
      1/2  teaspoon      Cinnamon
 
 Pour brown water off potatoes. Add eggs, flour, salt and mix thoroughly. Make a
long narrow roll on a floured board. Cut into 1 pieces and into the center of
each press a whole plum. Pull up edges of dough and seal. Drop into boiling
salted water and cook for 8 to 10 minutes, until they come to the surface. 
SAUCE: Mix all ingredients together and heat. When dumplings are done open with
two forks, pour sauce over them.You may substitute 4 cups of mashed, cooked
potatoes for the raw potatoes and add 1 tablespoon of milk.These may be filled
with chopped meat or chopped fish and fried in butter or deep fried.  Note: No
servings amount was given. The 1 stands for 1 batch of pierogies.Recipe from  “
Treasured Polish Recipes For Americans ” Published by Polanie Publishers,
Minneapolis, Minnesota. Jeanne in Jersey - J.ZIOLA on GEnie - CBTN00C on *P*
 
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