PEROGI

In a small pan combine, water, vegetable oil and heat until comes to boil. Add all the TC-multi-mix at once stirring vigorously. Once it comes together as a dough, take of the heat. Let cool until it can be handled. Knead the dough until soft and smooth. Pinch a golf ball sized dough and hand shape into a circle. Fill with 1 Tbs of any favorite filling, (cabbage filling recipe below) fold, pinch and seal. Steam for 5- minutes. (At this point the perogi can be refrigerated or frozen.) When ready to serve, heat 1 Tbs butter in a fry pan and add the chopped onion and fry until transparent. Add the steamed perogis and fry on each side for a minute or until coated with butter mixture. Serve warm. Makes 5 Perogis

NUTRITION INFORMATION FOR THE DOUGH

CABBAGE STUFFING:

3 cups (200 gm) Cabbage shredded

2-3 Tbsp oil

½ cup onion (80 gm), minced

¼ cup (18 gm) mushrooms, sliced

salt and pepper to taste

Saute onion in oil until transparent. Add mushrooms, cabbage, and fry until some of the cabbage becomes golden brown. Season to taste with salt and pepper. Let cool. Serves 25 Tbs.

NUTRITION INFORMATION FOR THE FILLING: