Cherry Filling For Pierogies Recipe
Yield: 40 ServingsRecipe by luhu.jp
Ingredients:
4 1/2 cup: Dark sweet cherries or,
1 tsp: Lemon juice if sweet or,
4 1/2 cup: Red tart cherries,
Sugar to taste if tart,
Directions:
Wash, drain and pit cherries.
Lightly press cherries in a strainer or colander to remove some
juice. Place cherries in a medium bowl.
If sweet cherries are used, sprinkle with lemon juice.
If tart cherries are used, add sugar.
Fill pierogi shells and process immediately, before juice is drawn
out of fruit.
Makes about 4 cups or enough to fill 40 to 45 pierogies
Published in HPBooks "POLISH COOKING" IBSN 0-89586-272-7 Jeanne in
Jersey J.ZIOLA on GEnie CBTN00C on *P* 09/21/92
Source from luhu.jp
Lightly press cherries in a strainer or colander to remove some
juice. Place cherries in a medium bowl.
If sweet cherries are used, sprinkle with lemon juice.
If tart cherries are used, add sugar.
Fill pierogi shells and process immediately, before juice is drawn
out of fruit.
Makes about 4 cups or enough to fill 40 to 45 pierogies
Published in HPBooks "POLISH COOKING" IBSN 0-89586-272-7 Jeanne in
Jersey J.ZIOLA on GEnie CBTN00C on *P* 09/21/92
Source from luhu.jp
Tags
Ethnic