Perogies or Perohy (or pyrohy)

Everybody pretty much knows what perogies are, I will assume. Little pockets of dough with filling, boiled and served with some melted butter.

Perohy Dough:

2 Cups Flour
1 Cup Yoghurt
1 Tsp Salt

Mix the above well, and let stand covered on counter (room temperature) so that the dough can become elastic.

American bread flour is lower in gluten than Canadian all-purpose flour. Americans must use bread flour and often must increase the quantities of flour in by 5-10%. You may also just need to add gluten, or you could go across the border and buy some of Canadian flour...

Potato Filling:

3 Cups Potatoes (that is about 4 1/2 cups raw and cubed)
1 tsp Salt
1 1/2 Cups Cheese

Other stuff to do:

Boil potatoes until cooked but not mush. Drain water, mash while adding in the other ingredients.

Roll out dough into relatively thin (but not parchment) sheets. Use a little extra flour to keep things from sticking.

Cut dough into squares or use a cookie cutter or other item to cut dough. Put a spoonful of potato mixture in the middle of each cut piece of dough, fold over and pinch the edges together. If it tears too much, you may need to re-roll your dough thicker or add less filling.

Put on a cookie sheet or some such.

When completed the batch, bring water (lots - big pot) to boil and drop them in. When they float to the surface, they are cooked.

Remove from boiling water by draining into a collander or with a slotted spoon so you can throw in the second batch. You know the saying... "Bet'cha can't just eat a dozen."

Cover with as little or as much melted butter as you want. Often the butter is even better if you slowly saute some onions in with it while metings the butter.

Also good with sour cream. Better with sour cream and butter...

Perohy can be frozen. Do not thaw before cooking - drop frozen perohy straight into boiling water.

This recipe works well with exercise and/or starvation after you gain weight from eating too many.

Rosemary Manchego Scones

3 cups self-rising flour, preferably Martha White
1 teaspoon salt
1 tablespoon freshly ground black pepper
1/2 cup finely chopped rosemary, or less if desired
1 tablespoon sugar
8 tablespoons (1/2 cup) Crisco solid
1/2 to 1 1/2 cups grated manchego cheese, depending on how cheesy you like your scones
1 cup buttermilk

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the flour, salt, pepper, rosemary and sugar in a food processor and pulse just to combine. Add the lard and pulse just until the mixture becomes the texture of coarse meal. Place the mixture into a large mixing bowl and add the cheese and buttermilk, stirring until just combined. Remove the mixture to a floured surface. Using your hands, quickly work the dough into a circle about 8 inches wide and 1/4 inch high. Cut the circle into 8 wedges with a sharp knife, as if cutting a pizza. Place the wedges on the baking sheet and bake for 13 to 18 minutes, or until just barely golden brown. Be careful not to overcook, as the scones will harden.The scones are best eaten immediately, split open with a thick smear of softened butter or as a mini sandwich with a thin or shredded chicken or turkey and a slice of tomato. I also love to make these into small vege sandwiches. Yields: 8 scones