Phyllis Ackerman of East Greenville would like some good recipes for cold peach soups. Although summer and peach season are just about over, she wants to have recipes in hand when next year's crop is ready. Can anyone help her out?
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Loretta Gerancher of Coop-ersburg sent in several recipes for Angel Zimpfer of Allentown, who requested pierogi recipes. Loretta said, ''I looked through my collection of old recipes and found an old article from The Morning Call dated 7/9/86. Several of the recipes came from Theodore Muzychka, a native of the Ukraine with more than 50 years experience in pierogie production.''
Loretta also enclosed a pierogi casserole she received from her late aunt and said, ''it has the taste of pierogi but is less labor intensive.''
TED MUZYCHKA'S PIEROGI DOUGH
2 1/2 lbs. flour
1/8 lb. butter, melted
2 1/2 cups water
1 tsp. salt
Put 2 pounds of flour in a large bowl. Break egg in center and add 1/8 pound melted butter and a teaspoon of salt. Gradually add 21/2 cups of water, mixing constantly. When thoroughly mixed, lift mixture out of bowl and knead on well-floured surface until it's no longer sticky to touch.
Divide dough in half and roll out on well-floured surface to 1/8-inch thickness. Cut to form 21/2-inch circles. Lift circle, place tablespoon of filling in center, fold in half and pinch edges tightly.
Bring 5 quarts water, 1/4 cup oil and 1 teaspoon salt to a rapid boil. Drop in about 15 pierogi and stir constantly to prevent sticking. When they float to the top, boil 2-3 more minutes. Remove pierogi from water, dry by laying out on clean linen towels and coat with melted butter. Makes enough dough for 6 dozen.
TED MUZYCHKA'S POTATO AND CHEESE FILLING
2 1/2 lbs. potatoes
6 ozs. American cheese
1/2 lb. cottage cheese