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Pierogi & Perohi - Alice Kuhar's Recipes

9 to 12 Lasagna noodles
4 cups cooked, mashed potatoes
1/4 lb. grated longhorn cheese
3/4 lb. melted margarine or butter
2 medium onions, chopped
Cook noodles as directed on package. Saute onions in margarine until tender. Add grated cheese to hot mashed potatoes, so cheese melts and mix thoroughly. Place 3 noodles in a 9 x 13-inch baking dish. Put 1 / 2 of potato-cheese mixture over the noodles and 1 / 3 of margarine-onion mixture and spread evenly. Place 3 more noodles over this and add remaining potato mixture and spread evenly; add the remaining noodles and margarine-onion mixture. Bake at 225 degrees for 30 to 60 minutes. This can be served immediately or kept warm until ready to serve. Cover with foil.

1/2 stick margarine or butter
2 eggs
1/2 cup water
1- 1/2 cups flour
1/2 cup flour
In a saucepan, bring margarine and water to a boil and remove from heat. Add 1/2 cup flour stirring to make a paste and cool. Add eggs, one at a time and beat well. Add the 1 -1/2 cups flour and mix to make a soft dough. Divide dough into 4 portions and roll out 1 of the portions. Cut into 2-inch squares. Place 1 / 2 teaspoon filling on each. Fold in half to make a triangle. Pinch edges to keep filling from escaping. Repeat with remaining 3 portions of dough. Drop in boiling water and cook until pirohi come to the top (about 10 minutes). After pirohi are cooked and drained, pour melted butter over pirohi.

Potato Filling: 1 large potato cooked and mashed. Add grated mild yellow cheese
Cabbage Filling: 1 lb. cabbage chopped fine. 1/2 teaspoon salt, 2 tablespoons margarine, 1 med. Onion chopped fine; saute in margarine. Add cabbage and fry slowly until brown.

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