I like using the maker cuz when I make peirogies, I make 100+. It saves me time and energy since I have rheumatoid arthritis. It was hard to make them by hand and it took 2 days for me to make 120+ peirogies. But, I have a confession to make... I had the maker in my cupboard for a couple years and I still made them by hand cuz I was used to making them by hand and didn't like how the maker worked. HOWEVER, when making them this Christmas, I used my Polish aunt's recipe and it worked beautifully with the maker. When I tried it with my usual dough (from my other aunt's recipe with the sour cream), I didn't like it with the maker. I will be using the maker with my Polish aunt's recipe from now on. The dough spreads and cuts beautifully! and, I will be making them more often.

We enjoy meatless Friday, and several other meatless meals during the week, in order to save money in the food budget. I only spend $10 per week on meat, so vegetarian options are a frugal and often healthy addition to our diet. Nearly any good cookbook has vegetarian dishes in them these days, and often a vegetarian section, but you can make vegetarian adjustments to many of your favorite recipes as well. - A fairly good vegetarian substitute for ground beef is a mixture of lentils and rice. 1 c. lentils 1 c. rice 4 c. water Cook like you would rice. -White beans (cannellini - aka white pinto beans) and garbanzo beans can be substituted for chicken in some dishes. -Some of my freezer "friends" are homemade bean burgers or sprouted beans/seeds mixtures made into "burgers". Meatless chili is a good topping for baked potatoes or used in a taco salad. I make lentil tacos and keep the mixture in the freezer. -"Breakfast" is also a good choice - frittatas, pancakes/waffles/crepes, egg and cheese dishes of all kinds..... POTATO AND CHEESE FRITTATA http://allrecipes.com/recipe/potato-and-cheese-frittata/ Here is a recipe that is quick-to-fix and great on the budget with all the fresh garden produce available right now. GARDEN VEGETABLE SPAGHETTI (source: Betty Crocker Cookbook - Heart Health Edition) Yield: 6 servings 1 pkg (16-oz.) spaghetti 2 T. olive or vegetable oil 2 medium carrots, sliced (1 c.) 1 medium onion, diced (1/2 c.) 2 medium zucchini, cut into 1/2" slices (4-cups)* 2 cloves garlic, finely chopped 3 medium tomatoes, cut into 1inch pieces 1/2 c. frozen green peas, cooked and drained 1 T. chopped fresh or 1 t. dried basil leaves 1/2 t. salt 1/4 t. pepper 2/3 c. grated Parmesan cheese 1. Cook and drain spaghetti as directed on package. 2. Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender. 3. Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese. *1 small eggplant (about 12-oz.), peeled and diced (3-1/2 c.) can be substituted for zucchini. CORN GRIDDLE CAKES WITH SALSA Salsa: 1 can (15\-oz.) black beans, rinsed and drained 1\-1/2 c. halved grape or cherry tomatoes 1 fresh jalapeno, finely chopped 1/4 c. finely chopped cilantro 1/2 small onion, finely chopped 1/4 medium red bell pepper, chopped 2 t. white wine vinegar Cakes: 1/2 c. quinoa, rinsed and drained 1 lg. egg, beaten 1/2 c. frozen corn kernels, thawed 2 scallions, finely chopped (I also use chives) 1/4 c. shredded part\-skim mozzarella 1/4 c. whole wheat flour 2 T. 1% milk or buttermilk 2 T. canola oil Make salsa: Combine all ingredients. Season to taste. Prepare cakes: Mix quinoa (after it's been well\-rinsed in cool water) and 1 c. water in small saucepan and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Fluff with fork. Stir in remaining ingredients except oil. Season with salt and black pepper. Heat oil in large nonstick skillet over medium\-high heat. Working in batches, drop quinoa mixture 1/4\-cup at a time into skillet, flattening with spatula to form 8 cakes. Cook, turning once, until golden brown, about 6 minutes. Serve hot, topped with salsa. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ BLACK BEAN TACO SALAD (I usually make 1/2 a recipe.) 2 cans (15\-oz. each) black beans, rinsed and drained 1 c. (2\-1/4 oz.) sliced ripe olives, drained 2 medium tomatoes, seeded and chopped (1\-1/2 c.) 1/3 c. shredded Cheddar cheese 1/4 c. chopped green onions (3 med. \- I also use fresh chives) 1/4 c. chopped fresh cilantro (or parsley if you don't like cilantro) 2 T. lime juice 1/2 t. ground cumin (up to 1 t., or to taste) 1/4 t. black pepper 4 c. chopped spinach (6\-oz. \- or any other greens you'd like) Mix beans, olives, tomatoes, cheese, onions and cilantro. Mix lime juice, cumin and pepper; toss with bean mixture. Serve on spinach. Makes 4 VERY generous servings. -Grainlady

I use a little sour cream in my dough too. But I prefer a good quality cheddar cheese in mine rather than processed cheese. I don't find that real cheddar dries out the filling. But maybe that is because I also mash the potatoes with a little butter. And I serve them . Home Cookin Chapter: Recipes From Thibeault's Table ======== Home Cookin Chapter: Recipes From Thibeault's Table Perogies Basic outline: ======== The dough was about 3 cups of flour, one egg, salt, couple of tablespoons sour cream and enough water to make a soft but not sticky dough. Dough is wrapped and left to rest for at least 30 minutes. The filling was mashed potatoes, butter, fried onions, grated cheddar cheese and salt and pepper to taste. I didn't measure any of the filling ingredients. Add the cheddar cheese while the potatoes are still hot so that the cheese will melt. Roll the dough out and use a 2 or 3 inch biscuit cutter to cut the rounds. Gather up the scrapes and reroll. Brush the edges of the dough with a bit of beaten egg white, add a teaspoon or so of potato cheese filling and seal. Use a fork to seal the edges. I put them on cookie sheets lined with parchment and freeze. Once frozen I place in freezer containers. To cook, just bring a pot of water, seasoned with salt to a boil and simmer the perogies until they float. Only takes a few minutes to cook. Toss the cooked perogies with some fried onions and bacon or side pork (pork belly) and serve with sour cream.

Here's one from a Chicago newspaper. It looks good, enjoy Lithuanian bacon buns February 23, 2005 MAKES 4 DOZEN 1 cup scalded milk 1/2 cup shortening or margarine 1/2 cup sugar 1 teaspoon salt 2 packages dry yeast, regular or rapid rise 2 eggs, well beaten 4 to 41/2 cups flour, sifted FILLING (RECIPE FOLLOWS): 1 pound lean bacon 1 medium onion, chopped 1 pound lean ham (optional) 1/2 teaspoon freshly ground pepper Topping: 1 egg yolk mixed with 2-3 tablespoons milk 1/2 teaspoon freshly ground black pepper Pour scalded milk into a large bowl. Add shortening, sugar and salt. Let mixture cool to lukewarm, 105 degrees. Stir in yeast until dissolved. Add beaten eggs and then add flour gradually, mixing until dough is workable. Turn dough onto a floured surface and knead with floured hands until smooth and elastic, about 10 minutes. Put in greased bowl, cover and let rise in a warm place until dough doubles in size, about 1 hour. While dough is rising, make the filling. Fry bacon until limp. Remove from fat and drain on paper towels. Fry chopped onions in bacon fat until tender. Remove from fat and drain. Cut bacon into small pieces and add to onion. If desired, add ham. Season with pepper. Once dough has risen once, pinch off a piece of dough, about the size of a golf ball and flatten in a rounded or rectangular shape. Place 1 teaspoon of the filling in the center of each shape, fold and seal edges. Shape between hands to form miniature hot dog bun. Place seam side down on a greased cookie sheet and let rise in a warm place until double in size, about 30 minutes. Before baking, brush buns with egg-milk mixture. Bake in a preheated 375-degree oven for 20 minutes or until golden brown Here is a link that might be useful: Lithuanian Bacon Buns recipe search