Recipe - Parogies

1 Head cabbage
2 Onions chopped
5 ounce Salt pork

Steam or nuke cored cabbage to soften. Chop into 1/41/2" pieces. Chop
onions and the salt pork to same consistency. Place salt pork into large
heavy skillet to brown. Add cabbage and onion [as much as will fit in
skillet...or use two] and fry till all are brown. Salt and pepper to taste.

Spoon 12 Tb onto each round of perogie dough, moistene edges of dough with
milk and fold perogie in half. Crimp closed with fingers & thumb. Drop
perogies into large kettle of boiling salted water. Do not crowd. Perogies
will float when cooked...approx. 5 mins. morgan

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini