Lindsey Gustin and Tina Burpee
Piroghi with Potato and Cheese
1) 10 lbs. All-purpose Flour
2) 1 dozen Whole Eggs
3) 2 pints Sour Cream
4) 3 tbs. Salt
5) 5-6 cups Water
1) Mix all ingredients and knead on lightly floured surface
until smooth. (Dough can be frozen at this point for
later use. Knead in additional flour when thawed before
2) Roll out dough about 1/8" thick. Cut into 3" circles.
(Plastic champagne glasses work as well as cutters.)
3) Fill each circle of dough with a ball or heaping teaspoon
of potato filling.
4) Fold dough in half and pinch edges well to seal completely.
5) Cook in boiling water just until piroghi rise to the surface.
6) Drain piroghi and saute in melted butter and chopped
onions until golden. Serve with sour cream.
(Piroghi can be frozen after
boiling if desired. To keep
piroghi from sticking together, remove them from boiling
water and put them into an ice bath to cool completely.
Drain the piroghi from the ice bath, and dip into vegetable
oil and drain. Put the oiled piroghi into zip log bags for
easy freezing. To cook, defrost and saute with butter and
and Cheese Filling.......
1) 10 lbs. Potatoes, peeled and cut into small pieces.
2) 2 large Onions
3) 2 lb. Chedder Cheese, shredded
1) Boil potatoes until soft. Drain.
2) Add cheese to potatoes and cover for a few minutes
to let the cheese melt.
3) Chop onion very finely and add to potato and cheese.
4) Add salt to taste.
5) Using potato masher or electric mixer, whip potatoes
6) Cool potato filling completely before using.
7) Roll into small balls or scoop with spoon.
(Makes about 200 piroghi)
1) 8 Large Chicken Breast Halves
2) 1 Stick of Butter
3) Parsley Flakes
5) White Pepper
6) Onion Powder
7) Garlic Powder
8) 4 Eggs
9) 1/2 Cup Milk
10)Seasoned Bread Crumbs
1) Pound each chicken breast 1/8" thick between two
pieces of waxed paper or 2 plastic bags.
2) Cut stick of butter in half, lengthwise.
3) Cut each of these pieces in half lengthwise.
4) Cut each of these pieces in half crosswise so you end
up with 8 thin sticks of butter.
5) Put one stick of butter into the middle of a flattened
6) Sprinkle lightly with salt, pepper, onion powder,
garlic powder, and parsley flakes.
7) Roll chicken around butter stick, tucking in ends
8) Repeat on all remaining breasts.
9) Mix the eggs and milk well. Dip each roll into the egg
mixture and roll well in bread crumbs. Dip and coat
each roll a second time. (Chicken Kiev can be frozen
at this point for later use. Thaw before using.)
10)Heat vegetable oil in deep fryer or deep skillet.
11)Quickly brown sugar in hot oil to brown.
12)Transfer to oven-proof dish or pan.
13)Bake at 350 deg. F. for 30 minutes.
Borscht with sour cream
1) 5 Cups Water
3) 2 Cups Chopped Carrots
4) 2 Cups Chopped Onions
5) 4 Ten and a half oz. Cans Beef Broth plus 4 Cans
6) 2 Cups Coarsely Chopped Cabbage
7) 4 Cups Chopped Fresh* or Canned Beets
8) 2 tbs. Butter
9) 2 tbs. Lemon Juice
1) Cook carrots, chopped onion, and chopped cabbage,
covered in 3 cups boiling salted water for 20 minutes.
2) Add beef stock plus water, beets and butter.
3) Cook uncovered for 15 minutes. Stir in lemon juice.
*(If using fresh beets, cook
with part of stem still intact to
retain color. When cooked, remove stem, peel beets and
chop into small, bite-size pieces. Canned beets should
also be cut into small pieces.)