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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
129
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Posted:
Apr 11, 2007 5:19 PM
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Poland??
Darn, I could have served these at my May Pole party 
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Posts:
127
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Posted:
Apr 11, 2007 2:40 PM
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Pierogis are from Poland. I suppose Scandinavia must have something like them because nearly every cuisine seems to have
a filled noodle somewhere. Like wontons, or ravioli. Kolduny and pelmeni and others like that are from other parts of eastern Europe. Granmda Litvak was Lithuanian but her husband was Russian and Kreplach are from the cuisine of the AshkenazicJews.
> WOW Mrs R
> that sounds like alot of work
> so perogies are from Scandinavia?
> Hmm, I may have to try this, I've never had them
> before
> the recipes all sound delish 
> I think a Scandinavina theme would be a great idea
> for a show or a party
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Posts:
10
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Posted:
Apr 11, 2007 1:56 PM
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well everyone i looked at Mrs. T's website. I found lots of good recipes. i went with one that I already had the ingredients at home. I browned some polish sausage in a skillet and sauteed some onions. That was the recipe, however, I threw in a can of black-eyed peas with my polish sausage and pnions and we poured it over the perogies. sounds some what gross, but it was really good. all ingredients my family loves so it was a hit. I will be trying more recipes.
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Posts:
129
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Posted:
Apr 11, 2007 1:54 PM
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WOW Mrs R
that sounds like alot of work
so perogies are from Scandinavia?
Hmm, I may have to try this, I've never had them before
the recipes all sound delish
I think a Scandinavina theme would be a great idea for a show or a party
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Posts:
127
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Posted:
Apr 11, 2007 1:42 PM
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Oy! How could anyone do such things to innocent pierogi??? 
My grandmother of blessed memory made knishes, which are much like pierogi, and they were not the easiest thing to make. This is the recipe my mother gave me when I asked for my grandmother's recipe. I usually purchase wonton skins and use them in place of the dough, which saves me a lot of time. Follow the directions after the winking smiley if you choose to do this.
Grandma Litvak's Kreplach
2 cups flour
2 eggs
1 tablespoon water
1/2 teaspoon salt
Place unsifted flour on a board and make a well in the center. Drop eggs, water, and salt into it. Work into the flour with one hand and knead until smooth and elastic. Roll and stretch the dough as thin as possible. The thinner it is, the better.
Cut into 3" squares and  place a tablespoon of one the filling mixtures on each. Fold over the dough into a triangle. Press edges together with a little water.
Cook in boiling salted water or soup 20 minutes, or until they rise to the top. Drain, if cooked in water. They can be fried or served immediately in the soup.
1/2 cup onions, minced
3 tablespoons butter
1-1/2 cups potatoes, mashed
1/2 cup cottage cheese, dry curd
1 teaspoon salt
1/8 teaspoon pepper
1 egg
Sour cream
Lightly brown the onions in the butter. Add the potatoes, cheese, salt, pepper, and egg, beating until smooth. Fill and cook kreplach as directed in dough recipe.
Serve kreplach with sour cream.
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Posts:
346
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Posted:
Apr 11, 2007 9:48 AM
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Oh, Thank you D. Kay! We should do a Tuna Perogy cook along!
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Posts:
29
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Posted:
Apr 11, 2007 9:45 AM
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Oh Stephanee, these aren't my recipes!
They are Cheddar97005's.
Cheddar posted them and I just said "wow!" 
And TipToni, I am sorry that I forgot to paste in the directions for the tuna perogi casserole. Here is the full recipe. I might make it this weekend (drool).
Tuna Pierogy Casserole
Preparation time: 12 minutes
Cooking time: 40 minutes
1 med chopped onion
2 sticks chopped celery
2 Tbsp. fat free margarine
1 heaping Tbsp. reduced fat mayonnaise
2 cans water packed tuna (drained)
2 cans lite mushroom soup
2 pkgs. Mrs.T's Pierogies
6 slices reduced fat cheddar cheese
Saute onions and celery in margarine. In a large bowl, mix the mayonnaise, tuna, mushroom soup, and sauteed mixture.
Place pierogies in a casserole dish, cover with the soup mixture, and place slices of cheese over this. Bake at 350 degrees F for 40-45 minutes.
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Posts:
1,381
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Posted:
Apr 11, 2007 6:23 AM
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> Pierogy Dog Casserole
>
> Preparation time: 5 minutes
> Cooking time: 35 minutes
>
> 1 pkg Mrs. T's Pierogies
> 1 can condensed cheese soup
> 1 cup fresh or frozen broccoli pieces
> 1 pkg. sliced hot dogs
>
> Create a casserole by combining frozen pierogies in a
> 9 x 13" pan with condensed soup and cut broccoli.
> Add sliced hot dog or sausage, if desired.
> Bake at 350 degrees F for 30-40 mins until hot and
> bubbling.
Whew! From the title, I thought this contained a real dog! This looks like a great "company" recipe to serve on a Saturday night. To add more chesse flavor, you could even add a package of chesse powder from the blue mac n chesse box. No fuss....no muss!
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Posts:
235
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Posted:
Apr 11, 2007 5:21 AM
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Wow, D Kay, I don't know where you find all of these, but that one with the cheese soup look great! I'm always looking for things that are easy and nutritious for my family. Thanks!
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Posts:
274
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Posted:
Apr 10, 2007 9:58 PM
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I hate to be a party pooper, but those perogy receipts sound awful! Why would anyone make that stuff? Do those things really taste any good?
I make perogies by boiling them and then sauteeing in butter with some onion powder and topped with parmesan chesse. I do the same reciept for rabiolies.
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Posts:
346
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Posted:
Apr 10, 2007 5:51 PM
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D. Kay! Please help me with the method for making the Tuna Chesse Perogy Casserole. It will add about an hour to the 12 minute prep time to figure it out on my own and then I'm not sure I'll get it right. I'm thinking I should spread the mayonnaise on each perogy before assembly.
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Posts:
29
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Posted:
Apr 10, 2007 2:46 PM
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cheddar97005,
Those recipe's are awesome! Just the kind of recipe's I love to make. I actually had never even heard of perogies before this. I guess they are mashed potatoes inside a pasta shell? Sounds delish. They seem really versatile, too. Thanks for the recipe's. These are my favorites -- I will be making them soon!
Tuna Pierogy Casserole
Preparation time: 12 minutes
Cooking time: 40 minutes
1 med chopped onion
2 sticks chopped celery
2 Tbsp. fat free margarine
1 heaping Tbsp. reduced fat mayonnaise
2 cans water packed tuna (drained)
2 cans lite mushroom soup
2 pkgs. Mrs.T's Pierogies
6 slices reduced fat cheddar cheese
Pierogy Dog Casserole
Preparation time: 5 minutes
Cooking time: 35 minutes
1 pkg Mrs. T's Pierogies
1 can condensed cheese soup
1 cup fresh or frozen broccoli pieces
1 pkg. sliced hot dogs
Create a casserole by combining frozen pierogies in a 9 x 13" pan with condensed soup and cut broccoli.
Add sliced hot dog or sausage, if desired.
Bake at 350 degrees F for 30-40 mins until hot and bubbling.
Scandinavian Pierogy and Cabbage Soup
Preparation time: 5 minutes
Cooking time: 10 minutes
1 pkg. Mrs. T's Pierogies
1/4 cup snipped fresh dill weed or 1 Tbsp dried dill
4 cups coleslaw mix
1 can ready-to-serve chicken broth
In a large saucepan, bring chicken broth to a boil.
Add pierogies.
When broth returns to a boil, add coleslaw mix and dill.
Simmer for 3 minutes.
Serve immediately.
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Posts:
10
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Posted:
Apr 10, 2007 12:08 PM
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My family loves pasta and my husband loves potaoes, so I thought what a better meal than perogies. My problem is I don't know what to do with them. Does anyone have a great meal idea using perogies?
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