FRUIT: Use canned pie filling, blueberry is good.

VEGETABLE: Rinse sauerkraut.

CHEESE: 10 mashed potatoes and 3/4 pound Velveeta, mixed.

NOTE: Noodle dough is 1 cup flour to 1 egg plus 1 egg to total; 6 cups flour equals about 80 pierogi.

Mix ingredients together with hands until dough starts to leave bowl, add 1/2 water; enough to bring dough together as for pie dough.

Empty dough on heavily floured board and knead until smooth and well blended. Divide dough keeping unused dough covered so it will not dry out. Roll to about 1/4 inch thick, cut circle about 3 inches with cutter or glass. Re-roll circle a bit and fill with desired filling (1 heaping teaspoon). Pinch edges several times to seal.

Fill a large kettle with water and 1 teaspoon salt. Bring to boil. Place perogies in water (a few at a time). Boil 3-5 minutes or until float. To serve, saute in butter until golden brown. The unsauteed perogies can be frozen for later.