pan pierogi

Directions

1. 1

   Pan Pierogi Posted by cuteascountry_Shortcake at The Cutting Board Thursday Sep 1st, 2005 06:54 pm A family favorite

2. 2

   5 pounds potatoes* 1 pound Velveeta cheese 1 pound lasagna (12 noodles) 3/4 pounds butter (3 sticks, divided use) Milk (optional) 1 1/2 poun

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   I usually fry 3/4 pound of onions with 1/4 pound (l stick) of butter each in two skillets to prevent over crowding in the pan

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   Fry slowly until a light golden color and completely cooked

5. 5

   Peel, cut up and cook potatoes in boiling salted water, drain

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   Add 1 stick (1/4 pound) butter, milk (if needed) and Velveeta cheese, cut up

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   Mash until of desired consistency for filling

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   This step can be prepared the night before and refrigerated until ready to assemble