CHEESE FILLING:

1 c. creamed cottage cheese
1 tbsp. melted butter
1 egg, beaten
3 tbsp. sugar
3 tbsp. raisins
1/4 tsp. cinnamon

Cream cheese with melted butter. Add beaten egg, sugar, raisins, and cinnamon. Serve the filled, cooked Pierogi, with melted butter and sour cream.

Yield: 1 cup.

SAVORY CHEESE FILLING:

1 c. dry cottage cheese
1 lemon, juiced
1 tbsp. sugar
1 egg, beaten
1/8 tsp. salt
Dash of chives

Place all ingredients in an electric blender and blend until smooth; or press cottage cheese through a sieve. Mix with remaining ingredients and blend well.

Makes 1 cup.

MUSHROOM AND MEAT FILLING:

1 onion, finely chopped
2 tbsp. butter
1 c. finely chopped fresh mushrooms
1 c. ground beef, cooked
4 tbsp. sour cream
1 tsp. salt
1/4 tsp. white pepper

Fry onion in butter until tender. Add mushrooms and meat. Stir in sour cream and seasonings. Blend well and cool before filling Pierogi.

Makes 2 cups.

SAUERKRAUT FILLING:

1 c. sauerkraut
1 sm. onion, chopped
2 tbsp. butter
1 c. chopped fresh mushrooms
1 tsp. salt
1/8 tsp. white pepper
2 tbsp. sour cream

Cook sauerkraut with 2 cups water for 15 minutes; drain, cool, and chop finely. In a medium saucepan saute onion in butter. Add mushrooms; stir in chopped sauerkraut, salt, and pepper. Cook for 10-15 minutes. Add sour cream; mix well and cool before using for Pierogi filling.

Yield: 1 1/2 cups.

PRUNE FILLING:

2 c. dried prunes
2 tbsp. lemon juice
1 tbsp. brown sugar

Boil prunes for 5 minutes. Cover, remove from heat, and let stand 20 minutes. Remove seeds; add lemon juice and sugar. Cook, uncovered, until liquid is almost gone.