Cherry Filling for Pierogies
Categories: Appetizers | Italian | Ethnic | Side dishServes: 40 Servings
Ingredients:
- 4 1/2 c Dark sweet cherries or
- 4 1/2 c Red tart cherries
- 1 ts Lemon juice if sweet or
- Sugar to taste if tart
Instructions:
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
Recipe by Marianna Olszewska Heberle. Published in HPBooks "POLISH COOKING"
IBSN 0-89586-272-7 Jeanne in Jersey J.ZIOLA on GEnie CBTN00C on *P*
09/21/92
Posted to MM-Recipes Digest by "Rfm"
converted by MM_Buster v2.0l.
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