perogies

Potatoes, boiled, 0.5 cup
Egg Yolk, 2 large
Shortening, 2 tbsp
Water,luke warm, .5 cup
Cream Of Tartar, 1 tsp
Salt (table), 1 tsp
*Flour, white, 2 cup
Potatoes, boiled, without salt, 1 cup
Cottage Cheese, 1% Milkfat, 2 cup
Cheddar Cheese, 1 cup, shredded
Bacon, 3 medium slices cooked and chopped

Combine first 3 ingreds in bowl. Mix well then add next 4 ingreds. Mix well then add flour slowly. Knead in last half cup of flour. Knead in flour until you have a dough that does not stick to your hands. Let rest 10 mins. Roll out on floured surface cut out and spoon in filling. Use flour to pinch edges together. Place on floured cookie sheets and freeze. To cook : boil salted water add perogies stirring occasionally to prevent sticking. Let gently boil until perogies float to top of water. drain and eat with sour cream.

Number of Servings: 25

Recipe submitted by SparkPeople user JUNEBUG160.