Strawberry filling for pierogis

Dessert Pierogis
1 lb strawberries, diced
1 cup sugar
1 tsp vanilla extract
1/2 tsp flour
2 tbsp melted butter

Combine in bowl and set aside for at least 1 hour to allow sugar to dissolve. Stuff pierogies as with the previous recipe, being careful not to allow sugar syrup to touch edges.

Boil and then fry the pierogis until golden brown. Serve with ice cream or other accompaniments.

A note on frying:

Boil the pierogis before frying them. Make sure they've been drained and thoroughly dried before adding them to hot oil. Never fry food with excess water or ice crystals.

Potato and Cheese Pierogis

Filling:

4 medium potatoes, peeled and boiled.

1/2 stick butter

1/2 onion, chopped
1 cup cheddar cheese

Saute the onions in the butter. In a mixing bowl, combine potatoes and sauteed onion and butter mixture. Add cheese and blend together. Allow to cool before proceeding. You may refrigerate this over night.  (Note on salt: I boil my potatoes in VERY salty water. You may want to add a a teaspoon or two to your mixture)

Dough:

2 eggs
1 (8 ounce) container sour cream

¼ cup water

3 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

Add wet ingredients to a mixing bowl. mix together and add dry ingredients. Bring dough together, if dough is too dry add a tablespoon of water. If too wet and sticky add a tablespoon of flour. Knead for 10 to 15 minutes.

To stuff:

Working with small portions, roll dough out to 1/8 inch thickness. Using a three inch biscuit cutter or appropriate substitute, cut rounds as efficiently at possible. Use about one tablespoon of stuffing per three inch round. Pinch to close. If dough has dried out (like I said, use small batches), dab your finger in water and wet the edge to help seal. Dough left after cutting can be kneaded to gather to get more rounds.

To cook:

Boil pierogis until they float, about 3 to 5 minutes. After boiling you may serve with your favorite sauce. Sour cream is traditional as well. I like to saute onions in a pan and toss pierogis allowing them to brown slightly.

Recipe: Crab Cakes

¼ cup mayo

1 egg

½ lemon, juiced. Half lemon to show

1 tsp Worcestershire sauce

1 tsp ground mustard

1 tsp garlic powder

1 tsp salt

1/3 cup cracker crumbs

1 tbsp old bay.

Quarter bell pepper, diced

2 green onions, sliced

1 lb crab meat

oil to fry with (recommend: peanut oil, canola oil, or corn oil)

Drain crab meat and set aside. In a large bowl add mayo, egg, lemon juice, seasonings, and cracker crumbs. Mix to combine, it should have the consistency of pancake batter. Add crab meat, bell pepper, and green onion. Gently fold together. Set aside for at least half an hour, you can make this earlier in the day and refrigerate it if you like.

Divide the crab mixture into 4 hamburger-sized patties. Preheat a large pan and add just enough oil to cover the bottom. Over medium heat, cook the crab cakes 2 at a time, 5 minutes per side. Do not overcrowd the pan.