[Sacajaweau]

My parents made the best perogie. They made maybe 250 at a time in a granite ware roasting pan. They had the patience of Job.

They put diced onion right in the potatoes.

One aunt added pimento cheese...nice little zip.

And of course serve with butter and onions and sour cream.

[boatbums]

For a party once, I boiled Mrs. Paul’s frozen perogies for a few minutes, then drained them and fried in peanut oil until golden. I served them with a sour cream and chive dip. They were a hit.