Our talented ladies have organized wonderful meals to satisfy your cravings ... they have cooked quick meal favorites to three course servings. Come attend one of our events and be delighted with the menu.

Pierogi (Polish Dumplings)

Servings: approx. 12 Yield: 48 pierogi

Sauerkraut Filling: Potato Filling: Dough:

2 tablespoons butter 3 tablespoons butter 3 eggs (room temperature)

1/3 cup chopped onion 1/2 cup chopped onion 3 cups all purpose flour

1 1/2 cups sauerkraut, drained 2 cups cold mashed potatoes 1/4 teaspoon salt

salt and pepper to taste 1 teaspoon salt 1 tablespoon baking powder

1 teaspoon white pepper

To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion and cook until translucent (about 5 minutes). Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.

For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion and cook until translucent,

about 5 minutes. Stir into the mashed potatoes and season with salt and white pepper.

To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt and baking powder;

stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out 1/2 to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter.

Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling.

Bring a large lot of lightly salted water to a boil. Add pierogi and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

Per serving (4 pierogi): 253 calories; protein 6.4g, carbohydrates 33.2g; fat 10.6g, cholesterol 68.3mg, sodium 698.3mg.

Here is a picture that shows an easy

way to make your triangle cuts

quick and perfect!

Rogaliki - jam crescents

8 egg yolks

1 Tbl sour cream

1 1/2 cups unsalted butter

4 1/2 cups all purpose flour

1 tsp baking powder

1 1/3 cups sifted powdered sugar

1/2 cup apricot preserves

**or strawberry, blueberry

or orange marmalade

1/2 cup finely chopped walnuts

1 egg, slightly beaten

note: eggs and butter should be

at room temperature

In a large bowl, beat together egg yolks, sour cream and butter. Combine flour, baking powder and powdered sugar. Blend dry ingredients into egg yolk mixture forming a smooth dough. Press dough into a ball. Cover and refrigerate overnight.

Preheat over to 350F. Divide dough into quarters. On a lightly floured board, roll out one-fourth of dough into a circle (see picture to left) about 1/4 to 1/8 inch thick. Using a pizza cutter or pastry wheel, cut into triangles. Spread 1/4 teaspoon of the preserves over each triangle. Sprinkle 1/2 teaspoon of the walnuts over preserves. Starting at large end of triangle, roll toward tip of triangle.

Place on an ungreased baking sheet (or use parchment paper), curving dough to create a crescent shape. Brush crescents lightly with egg. Bake 6-8 minutes or until tops become golden.

Here is a picture of what the pasty

will look like after you bake it.

Sprinkle with powdered sugar

just prior to serving. Yummy!