From the kitchen of: Ron Bober.

Note from Ron: This is my favorite recipe for Perogies which does spice them up a bit and makes them very tasty.

Dough Ingredients:

• 2 cups All Purpose Flour
• 3/4 cups Water
• 1 Egg

• Mix all ingredients together until dough leaves side of bowl. Roll out on a well floured surface until 1/8 inch thick. Cut into 3” squares, fill with potato mixture and fold into triangles from corner to corner, press edges to seal. Place on brown paper to dry for at least 2 hours. Place perogie in boiling salted water and when they rise lift out and place on dish. Cover with melted butter or ketchup and eat. Fry leftovers.

Perogie Filling:

• 6 medium Russet Potatoes cooked and salted to taste.
• 1 cup Shredded Cheese
• 1/2 teaspoon Garlic Powder
• 8 slices of bacon fried crispy.
• 1 medium Onion
• 1/2 tube of Spicy/Hot Pork Sausage.

•Mash boil potatoes until they are chunky, NOT Smooth. Cut up bacon and fry with diced onion until crispy, place in small bowl. Brown down small chunks of Spicy Pork Sausage, add Garlic. Use all together, or separately with potatoes for filling.