Nena Sklandanowski lost a recipe for pierogi, or Polish dumplings, made with sour cream, flour and eggs. Lots of readers responded with their favorites, many of which are family traditions. That's the story in Vicki Yurkovich's family. Her mother-in-law has made pierogi for many years, and Vicki has learned. She says they freeze well and reheat easily. She suggests browning them in a nonstick pan.
Potato filling is the most popular, but Joyce Williams offers cheese and sauerkraut fillings.
Mrs. Joseph DiSanto wanted recipes for fresh figs. Jennie Miller shares a favorite ice cream treat she hopes Mrs. DiSanto will enjoy. The recipe is for four servings, but it could easily be doubled.
For: Nena Sklandanowski of St. Petersburg
From: Joyce Williams of New Port Richey, Vicki Yurkovich of St. Petersburg, Henrietta Olstynski of Hernando, Anne Radziewski of Belleair Beach, Caroline Kennedy of Holiday and Charlotte Utter of New Port Richey, among others
Recipe: Pierogi
Pierogi
Dough:
8-ounce container sour cream
3 eggs
1 teaspoon salt
3 cups flour Potato filling:
8 medium potatoes
2 to 3 cups shredded cheddar cheese
Cheese filling:
11/2 cups cottage cheese, dry and drained
1/4 teaspoon vanilla
1 egg yolk
1 tablespoon margarine, melted
1/2 teaspoon salt
11/2 teaspoon sugar
Sauerkraut filling:
2 cups sauerkraut (rinsed)
2 teaspoons butter
1 small chopped onion
Salt and pepper to taste
To make dough: Mix sour cream, eggs and salt. Gradually add flour and knead lightly. Dough should be a little soft but not sticky. (Hint: Don't knead dough too much or it will become tough.)
Roll out dough to about 1/8-inch thick. Cut with floured glass. Fill each round with a heaping teaspoon of filling of your choice. (Instructions follow.) Fold over and pinch edges to seal. Drop into boiling, salted water (about 6 to 8 at a time). The dumplings are done when they rise to the top.
(Pierogi is often served with melted butter and sauteed onion.)
To make potato filling, peel, quarter and cook potatoes in boiling water until tender, about 15 minutes. Mash potatoes and add grated cheese. The heat of the potatoes will melt cheese.
To make cheese filling, drain cottage cheese. Combine with remaining ingredients and mix until smooth.
To make sauerkraut filling, soak kraut in a little water and drain. Let cool and chop. Saute onion in butter, add sauerkraut and simmer 5 minutes until flavor blends. Salt and pepper to taste.
For: Mrs. Joseph DiSanto of Floral City
From: Jennie Miller of Crystal Beach
Recipe: Roasted Figs with Honey and Ice Cream
Roasted Figs With Honey and Ice Cream
6 fresh figs, about 12 ounces, stems removed, halved vertically
1/4 cup honey
1/8 teaspoon ground cinnamon
2 cups vanilla ice cream
Preheat oven to 425 degrees. Place figs on ungreased jelly roll pan. Roast until just softened, about 10 minutes. In bowl combine hot figs, honey and cinnamon. Serve with vanilla ice cream.
Makes 4 servings.
Recipe requests
In anticipation of cooler weather, Eugene Wilson of Seminole would like a recipe for beef barley soup.
Jennie Miller says that the Magnolia Grill in Palm Harbor serves an awesome caramel cake. She would like a recipe for the upcoming holidays.
About 10 years ago, a restaurant on W Hillsborough Avenue in Tampa called Fat Jacques served a fettuccine Alfredo dish made with boneless skinless chicken breast and strawberries. It was somewhat hot and spicy with a little bacon flavoring. Dave Collings would like to enjoy this meal again.
-- You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.
