Almost Pierogies Recipes

Steps:

• Cook noodles a couple of minutes less than directed on package, you want them a little chewy.
• Drain and set aside.
• Melt butter and saute onions until light golden; add garlic if using and continue to saute 1 minute.
• Add onions to potatoes and mix well.
• Spray 13x9 inch baking dish with non-stick cooking spray.
• Add half of noodles.
• Top with potato mixture.
• Add cheddar cheese.
• Top with remaining noodles.
• Add American cheese.
• Bake at 350 for 30 to 45 minutes, until hot and bubbly.
• Serve with sour cream.
• (For those who like it, you might like to add a can of rinsed and drained sauerkraut.).

Steps:

• In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes., Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10-15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside., Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1-2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, salt, pepper and onion mixture; set aside., Divide dough into 4 parts. On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness; cut with a floured 3-in. biscuit cutter. Place 2 teaspoons of filling in center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling., Bring a Dutch oven of water to a boil over high heat; add pierogi in batches. Reduce heat to a gentle simmer; cook until pierogi float to the top and are tender, 1-2 minutes. Remove with a slotted spoon. In a large skillet, saute 4 pierogi and onion in butter until pierogi are lightly browned and heated through; sprinkle with parsley. Repeat with remaining pierogi. Freeze option: Place cooled pierogi on waxed paper-lined 15x10x1-in. baking pans; freeze until firm. Transfer to an airtight freezer container; freeze up to 3 months. To use, for each serving, in a large skillet, saute 4 pierogi and 1/4 cup chopped onion in 1 tablespoon butter until pierogi are lightly browned and heated through; sprinkle with minced fresh parsley.

Steps:

• Set oven to 350 degrees.
• Grease a 9" x 13" baking dish.
• Cook noodles until soft, remove to a bowl, toss lightly with oil to prevent sticking; set aside.
• In a saute pan, saute onions in butter until brownish (do not burn); set aside.
• Cook potatoes (or heat if potatoes have been cooked before); add shredded cheese, potatoes must be hot to melt the cheese, and is easier to spread in the baking dish.
• In prepared baking pan, layer as follows:.
• In bottom of baking dish layer 4 noodles.
• Then cover noodles with half of the hot potatoes.
• Then half of the fried onion.
• Repeat, ending with the onions covering the top completely.
• Cover with foil.
• Bake for 40 minutes.
• Let sit for half an hour before cutting.
• Note: Sauerkraut may be used, just drain very well, then add to the potato mixture.

Steps:

• Combine potatoes and cheese together; mash until smooth.
• Stir in salt and pepper; set aside.
• Melt the margarine in a skillet; add in onions; stir/sauté 10-15 minutes.
• Spread half the onions in a 13x9-inch pan.
• Stuff each pasta shell with potato mixture; arrange shells over onions.
• Sprinkle remaining onions over shells.
• Bake in a 350°F oven for 20-25 minutes.