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12-07-2018, 10:54 AM
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Join Date: Apr 2008
Location: Edmonton
Posts: 1,685
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Perogies 2018
Saturday we are getting together to make about 12 dozen.
We'll have 4 or 5, maybe even 6 sets of hands to get them done.
We're (2 of us) making the fillings today.
-classic potato(yukon), cheddar(old), and sauteed onions
-mushroom (any suggestions on the filling?)
-a few saurkraut and mushroom, just for me
It should be a fun day. It's been years since we've done this. The toughest part is making them last until Christmas! Rum will be involved.
I've usually been on the road steady this time of year, so I'm really looking forward to doing this with the family and a few friends.
We'll cook a few on the day, for sure, but we're undecided on whether to boil them all before freezing or freeze the Christmas ones down uncooked.
There are lots of other fillings we like, but we're just doing these 2 to keep it simple.
We like cottage cheese and dill and sometimes meat variations as well.
Any tips or suggestions?
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12-07-2018, 11:00 AM
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Join Date: Sep 2012
Location: Grande Prairie
Posts: 326
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Suggestions? Ya, send me about 4 bags.
Man do I miss homemade perogies.
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12-07-2018, 11:12 AM
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Join Date: Apr 2009
Location: edmonton
Posts: 3,116
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My former girlfriend used to make some with a cherry and cream cheese filling for dessert. God those were good!
She also made a pizza perogy with pepperoni, mozzarella and tomato sauce that were pretty good as well.
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" Everything in life that I enjoy is either illegal, immoral, fattening or causes cancer!"
"The problem was this little thing called the government and laws."
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12-07-2018, 11:14 AM
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Join Date: Oct 2009
Location: Sherwood Park Ab
Posts: 6,279
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Quote:
Originally Posted by happy honker
Saturday we are getting together to make about 12 dozen.
We'll have 4 or 5, maybe even 6 sets of hands to get them done.
We're (2 of us) making the fillings today.
-classic potato(yukon), cheddar(old), and sauteed onions
-mushroom (any suggestions on the filling?)
-a few saurkraut and mushroom, just for me
It should be a fun day. It's been years since we've done this. The toughest part is making them last until Christmas! Rum will be involved.
I've usually been on the road steady this time of year, so I'm really looking forward to doing this with the family and a few friends.
We'll cook a few on the day, for sure, but we're undecided on whether to boil them all before freezing or freeze the Christmas ones down uncooked.
There are lots of other fillings we like, but we're just doing these 2 to keep it simple.
We like cottage cheese and dill and sometimes meat variations as well.
Any tips or suggestions?
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yeah. Treadmill after the scoff!!
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An awful lot of big game was killed with the .30-06 including the big bears before everyone became affluent enough to own a rifle for every species of game they might hunt.
Last edited by 1899b; 12-07-2018 at 11:19 AM.
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12-07-2018, 11:15 AM
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Join Date: Aug 2008
Location: Edmonton
Posts: 1,189
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Quote:
Originally Posted by Anvil1010
Man do I miss homemade perogies.
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Me too. My grandma used to make them, usually cottage cheese or plum, along with some schmaundt fat made with bacon or sausage drippings and diced onion. Mmmmmmm, good!!!
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12-07-2018, 11:27 AM
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Join Date: May 2007
Location: Big Valley Alta
Posts: 2,054
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Wife makes about 12 dozen at a time and never pre-boils them. Has a few large trays places perogies on waxed paper and into freezer. Pounds cracker crumbs into deer round steak fry in hot oil and serve with said perogies. Some good.
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12-07-2018, 11:34 AM
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Join Date: Apr 2008
Location: Edmonton
Posts: 1,685
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Quote:
Originally Posted by 1899b
yeah. Treadmill after the scoff!!
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Ha! No doubt...no worries, lots of cardio with the dog on the trails.
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12-07-2018, 11:56 AM
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Join Date: Jun 2015
Location: Manitoba
Posts: 52
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This reminds me that I need to get on my wife and mom's case to make some again. Thanks!
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12-07-2018, 12:03 PM
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Join Date: Sep 2008
Location: NW Calgary
Posts: 2,785
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Adding some bacon is never a bad idea!
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12-07-2018, 12:15 PM
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Join Date: Dec 2009
Posts: 8,491
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My EX was raised Mennonite in a small Manitoba village.
Fairly thick dough in large rectangles-one fills a plate.
Filling was Dry-Curd Cottage Cheese.
Always boiled and drained.
Served with a Hot Peppery Sour Cream Sauce made with lots of butter and vinegar and heated to just below a boil before smothering the Perogy
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You're only as good as your last haircut
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12-07-2018, 01:24 PM
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Join Date: Apr 2018
Location: Calgary
Posts: 1,814
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Quote:
Originally Posted by omega50
My EX was raised Mennonite in a small Manitoba village.
Fairly thick dough in large rectangles-one fills a plate.
Filling was Dry-Curd Cottage Cheese.
Always boiled and drained.
Served with a Hot Peppery Sour Cream Sauce made with lots of butter and vinegar and heated to just below a boil before smothering the Perogy
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We always called those Vareniki. Delicious!
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12-07-2018, 01:27 PM
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Join Date: Nov 2008
Posts: 11,286
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Mom used to fill hers with cottage cheese and ham.
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“One of the sad signs of our times is that we have demonized those who produce, subsidized those who refuse to produce, and canonized those who complain.”
Thomas Sowell
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12-07-2018, 01:37 PM
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Join Date: May 2007
Location: Calgary
Posts: 3,342
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I miss my mom. I always had a homemade perogy supper for my birthdays as far back as I can remember.
Dodger.
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Freedom comes with responsibility and integrity. Not stupidity and self entitlement.
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12-07-2018, 01:50 PM
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Join Date: Dec 2009
Posts: 8,491
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And Bobbat on the side
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You're only as good as your last haircut
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12-07-2018, 02:22 PM
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Join Date: Dec 2010
Location: My House
Posts: 13,445
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Quote:
Originally Posted by ghostguy6
My former girlfriend used to make some with a cherry and cream cheese filling for dessert. God those were good!
She also made a pizza perogy with pepperoni, mozzarella and tomato sauce that were pretty good as well.
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Sounds like you shoulda kept her around
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12-07-2018, 03:00 PM
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Banned
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Join Date: Dec 2007
Location: Edmonton
Posts: 2,485
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Instead of using only cheddar try using half cheddar and half velveeta cheese.
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12-07-2018, 03:19 PM
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Join Date: Jan 2012
Location: On the border in Lloydminster
Posts: 8,342
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My sister uses imperial sharp cheddar cheese with potatoes and chives served fried with onions and sour cream good stuff
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12-07-2018, 03:24 PM
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Join Date: Jul 2010
Location: GRAND PRAIRIE
Posts: 5,720
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My mother-in-law from Manitoba used to have an in-house business she sold them to the two bars and all the stores and people in the small town in Manitoba it was great when I live there for a year eating them fresh out of the oven
Sent from my SM-G930W8 using Tapatalk
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12-07-2018, 03:37 PM
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Join Date: Apr 2009
Location: Alberta for the most part
Posts: 2,810
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I just had some with dry cottage cheese with heavy cream and dill for lunch, ask senior homes if they allow there tenants to make home made pirogies or anything else Ukrainian foods in most regions of Alberta, thats where I bought some in the past, Vegraville or Mondae
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12-07-2018, 04:24 PM
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Join Date: Oct 2008
Posts: 8,372
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Being a full blooded Canadian Uke..... I could tell you that the secret to awesome perohy is ya gotta add sour cream to the dough...
But I’d have ta kill ya!
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"How vain it is to sit down to write when you have not stood up to live.”
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"A vote is like a rifle; its usefulness depends on the character of the user." T. Roosevelt
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12-07-2018, 08:07 PM
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Join Date: Apr 2008
Location: Edmonton
Posts: 1,685
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Quote:
Originally Posted by dodger
I miss my mom. I always had a homemade perogy supper for my birthdays as far back as I can remember.
Dodger.
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Right on Dodger. We were lucky, eh?
I hope this years perogies are half as good as mom's were.
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12-07-2018, 09:49 PM
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Join Date: Oct 2010
Location: central Alberta
Posts: 12,627
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To the OP... A few sets of hands will make 12 dozen perogies in an hour. My mother used to make 12 dozen perogies before lunch. She would make 40-50 dozen in a day before supper. She would always boil them before freezing them. She would make many trays of holapchi (cabbage rolls) in a day too.
My favorite perogies were made with wild low bush blueberries inside.
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This country was started by voyagers whose young lives were swept away by the currents of the rivers for ten cents a day... just for the vanity of the European's beaver hats. ~ Red Bullets
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It is when you walk alone in nature that you discover your strengths and weaknesses. ~ Red Bullets
Last edited by Red Bullets; 12-07-2018 at 09:56 PM.
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12-07-2018, 10:17 PM
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Join Date: Oct 2008
Posts: 8,372
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Hey Red,
Ever make holopchy using beet leaves..?
Heavenly!
__________________
"How vain it is to sit down to write when you have not stood up to live.”
-HDT
"A vote is like a rifle; its usefulness depends on the character of the user." T. Roosevelt
"I don't always troll, only on days that end in Y."
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12-07-2018, 10:30 PM
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Join Date: Apr 2008
Location: Edmonton
Posts: 1,685
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Quote:
Originally Posted by Red Bullets
To the OP... A few sets of hands will make 12 dozen perogies in an hour. My mother used to make 12 dozen perogies before lunch. She would make 40-50 dozen in a day before supper. She would always boil them before freezing them. She would make many trays of holapchi (cabbage rolls) in a day too.
My favorite perogies were made with wild low bush blueberries inside.
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There won't be 12 dozen made in an hour by this crew.
We'll have fun though.
Bunch of us Ukrainians making perogies, no way we can get 12 dozen done in an hour. That's crazy!
Most we can do in an hour is around 144!
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12-07-2018, 10:30 PM
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Join Date: Feb 2010
Location: In the woods
Posts: 8,923
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MMMMMMMMMM Cottage Cheese and Dill! Best Perogie EVER! I miss my days growing up in Saskatchewan. Absolute best food I've had ever!
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I feel I was denied, critical, need to know Information!
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12-07-2018, 10:44 PM
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Join Date: Apr 2008
Location: Edmonton
Posts: 1,685
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Quote:
Originally Posted by fordtruckin
MMMMMMMMMM Cottage Cheese and Dill! Best Perogie EVER! I miss my days growing up in Saskatchewan. Absolute best food I've had ever!
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I love cottage and dill also, but I'm in the minority so they aren't making the cut.
Cottage cheese and dill perogies are unbeatable in the summer when the dill is fresh right out of the garden. Also less heavy for a summer meal.
The mushroom filling we made today turned out amazing. Cooked em down for 3 hours!
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12-07-2018, 10:45 PM
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Join Date: Oct 2010
Location: central Alberta
Posts: 12,627
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Quote:
Originally Posted by happy honker
There won't be 12 dozen made in an hour by this crew.
We'll have fun though.
Bunch of us Ukrainians making perogies, no way we can get 12 dozen done in an hour. That's crazy!
Most we can do in an hour is around 144!
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Good ukrainian humour 12 x a dozen = 144
__________________
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This country was started by voyagers whose young lives were swept away by the currents of the rivers for ten cents a day... just for the vanity of the European's beaver hats. ~ Red Bullets
___________________________________________
It is when you walk alone in nature that you discover your strengths and weaknesses. ~ Red Bullets
Last edited by Red Bullets; 12-07-2018 at 11:05 PM.
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12-07-2018, 11:00 PM
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Join Date: Oct 2010
Location: central Alberta
Posts: 12,627
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Quote:
Originally Posted by bessiedog
Hey Red,
Ever make holopchy using beet leaves..?
Heavenly!
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My mother never used beet leaves but I have tried them and they were yummy too. I tried beet leaf holopchy that were made with buckwheat and bacon instead of onions and rice. Almost a meal in itself.
The folks used to grow 60 heads of cabbage just for leaves for Ma to make holopchy. And grow another 25 heads of cabbage to make a crock of sauerkraut for sauerkraut perogies. Mom kept some full cabbage leaves in the sauerkraut crock to make holopchy with too.
__________________
___________________________________________
This country was started by voyagers whose young lives were swept away by the currents of the rivers for ten cents a day... just for the vanity of the European's beaver hats. ~ Red Bullets
___________________________________________
It is when you walk alone in nature that you discover your strengths and weaknesses. ~ Red Bullets
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12-08-2018, 12:30 AM
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Join Date: Sep 2013
Location: Central Alberta
Posts: 971
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Sauté bits of bacon with the onions. How my Nana made them. Yeesta Yeesta!
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12-08-2018, 05:37 AM
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Join Date: May 2007
Location: Calgary
Posts: 3,342
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Quote:
Originally Posted by happy honker
Right on Dodger. We were lucky, eh?
I hope this years perogies are half as good as mom's were.
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I remember asking mom if I could have her recipe. She just looked at me and said “ I have no recipe, I just make them “.
She would boil them and when they were done they would go into a frying pan with enough butter to cause a cardiologist to have a heart attack. Add fried bacon and onions, then sour cream, mmmmmm.
Dodger.
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Freedom comes with responsibility and integrity. Not stupidity and self entitlement.
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