Birdie's New Mexico Time Machine

So much for Spring...

After a week of sunny days in the 60's, Mother Nature dumped seven inches of snow on us this weekend.

Perogies! Recipe!

Gramma's 'Tater and Cheese Perogies

2 cups flour
4 tablespoons oil
1 teaspoon salt
1/2 cup warm water (a little more, a little less)
5 potatoes
1 cup grated cheddar cheese
2 tablespoons butter
1 cup sauteed onion

Mix flour, oil, salt, and warm water with a fork to make a soft ball. Knead with your fingers to incorporate all the flour. Cover with plastic wrap or a lightly wet kitchen towel in a bowl and place in fridge to rest for about an hour. You can let them rest overnight, if you like, but I wouldn't let the dough rest longer than 12 hours.

Roll the dough out until it is roughly 1/8 of an inch thick, and cut in circles with cookie or biscuit cutter or - as most old-world grandmothers like mine did - with the open end of a drinking glass.

Boil the potatoes until soft, drain. Mash with the cheddar cheese and butter. Add the sauteed onions. I like to add sauteed mushrooms, too. Put about 1 and 2 teaspoons in rolled out dough and pinch edges well.

Boil a big pan of water. After it has reached a full rolling boil, add five perogies at a time, turn the heat down a little, and boil for 2 minutes. Perogies will float when they are ready! Remove with a slotted spoon, and place in a casserole dish with a little melted butter to keep them from sticking.

Serve as is, with sour cream or beet relish, or with a mushroom sauce. Yummy!