All of these recipes were given to me by my Grandmother Julianna Lazorik Barnyik Ambrisko, who was born in Kosicka Bela, Slovakia on June 15, 1882. I have had them since I was twelve, when I watched her make all this on holidays.... now I do...
Piroghi's - "patoties"
makes 20 large or 48 medium sizes Piroghi's
3 cups flour sifted
1 glass water 8oz
Mix together adding water or flour to make nice firm dough
If using machine to roll roll to # 3
Hand roll out, not too thin
Cut into circles
Place 1 teasp - 1 tblsp filling into center
Wet edges with water
Fold over pinch or fold & pinch or use fork to make nice edge
Place on well floured wax paper
let dry 2 hours
Cook in boiling water
Serve with melted butter & fryed onion.
Sauerkraut: fryed with onion & bacon chopped up finely
potatoes: mashed with farmers cheese, or cheddar or onion & garlic
Lekvar recipe under Paska or prepared filling
Cheese: cottage cheese or ricotta W/2 eggs parsley salt & pepper
or any other prepared filling
Visit the Lekvar Page
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