CHEESE AND POTATOES:

1 c. cottage cheese (dry)
1 c. whipped potatoes
1 tbsp. onions (chopped fine)
Salt, pepper to taste

Combine ingredients and mix lightly. Let cool and fill circles with desired amount.

CHEESE:

1 1/2 c. cottage cheese (drained)
1/4 tsp. vanilla
1 egg yolk
1 tbsp. butter (melted)
1/2 tsp. salt
1 1/2 tbsp. sugar

Drain cottage cheese. Combine ingredients and mix until smooth. Fill circles of dough with desired amount.

MEAT:

1 lb. ground beef
1 onion, chopped
1 tbsp. butter
1 tbsp. flour
1/2 tsp. dill
Salt, pepper to taste

Using a large skillet saute onion slightly in butter. Add ground beef, salt and pepper and saute. When mixture crumbles drain off a little fat. Stir in flour and add dill. When still warm fill circles of dough with desired amount.

SAUERKRAUT:

2 c. sauerkraut (rinsed)
2 tsp. butter
1 sm. onion, chopped
Salt, pepper to taste

Cook sauerkraut in a little bit of water and drain. Let cool and chop. Saute onion in butter, add sauerkraut and simmer 5 minutes until the flavor blends. Let cool.

MUSHROOMS:

1 c. mushrooms, chopped
1 onion, finely chopped
2 egg yolks
butter
Salt, pepper to taste

Saute onion in butter. Add mushrooms and season. Saute covered 10 minutes. Stir occasionally. Remove from heat and add egg yolks, stirring well. Cool before filling pierogi. Pour melted butter over pierogi and serve.

SAUERKRAUT AND MUSHROOMS:

1 c. mushrooms, chopped
2 c. sauerkraut
1 sm. onion, chopped finely
butter
Salt, pepper to taste

Cook sauerkraut 10 minutes and drain, then chop fine. Fry onion and mushrooms in butter, add sauerkraut and fry until flavors blend together. Cool before using filling.

PRUNES:

1 c. prunes, cooked
1 tsp. lemon juice
1 tbsp. sugar

Soak prunes in water for 9 to 10 hours. Cook with lemon juice and sugar. Cool, remove pits and fill.