3 c. flour
1 1/2 tsp. salt
3 eggs
Water (approx. 1/3 c. for each cup flour)
1 box prunes
Butter

Boil prunes until tender. Set aside to cool. Beat eggs and mix with flour. Add enough water to make a dough. Form into balls about the size of a walnut. Roll balls out with rolling pin. Put one prune into each rolled out dough ball. Wet edges of dough with water. Fold over and press edges together firmly. Be sure they are well sealed to prevent the filling from running out. Save enough dough to roll out and slice to make noodles. Drop pierogi into salted boiling water. Cook gently for 5 minutes. Lift out carefully with a slotted spoon. Drain then saute pierogi and noodles in butter until lightly browned. To increase recipe remember to use 1 egg to 1 c. flour.

PEACH:

Drain and rinse 1 can sliced peaches under running water. Chop up and fill pierogi, making sure peach juice does not get on edges of dough so pierogi seal properly.

COTTAGE CHEESE:

Mix 2 1/2 lbs. cottage cheese, 5 egg yolks, 1/2 cup sugar and 1/2 tsp. salt and fill pierogi. This makes a big batch.

CHEESE:

Mix 1/4 lb. cream cheese, pinch of salt, pinch of white pepper, pinch of sugar and 1 egg yolk. Squeeze out moisture from 1 lb. of Farmers cheese through cheesecloth. Mix cream cheese mixture with farmers cheese. 2 dozen.

CABBAGE:

Put 1 lb. of sauerkraut, rinsed and drained in pot and cover with water. Boil slowly until soft, 15 minutes. Rinse 3 times and squeeze out water. Fry a large onion in butter until golden brown and add to cabbage mixture. Fry mixture in pan stirring well until brown and soft. Let cool and use the following day. 2 dozen.

POTATO:

Boil 1 lb. potatoes, strain and mash. Allow to cool in refrigerator. Remove moisture from 3/4 lb. farmer cheese. Mix 1/4 lb. cream cheese, farmer cheese, 2 eggs, 1/4 cup butter, pinch of salt and pepper and add to potato mixture. 2 dozen.