<<Disclaimer: Verify this information before applying it to your situation.>>

Hi Celiacphiles,
Here are some more perogy ideas:

There are many perogie recipes at the forum I'm co-host of:

<http://forums.delphiforums.com/celiac/start>http://forums.delphiforums.com/celiac/start

Once you are there, go to this 
message: 
<http://forums.delphiforums.com/celiac/start>http://forums.delphiforums.com/celiac/start
All the pirogie links are there.
Hope this helps,
Mireille
****************************************
I use a recipe I found on the internet and substitute the Ruby Range 
Basic Mix + 1/4 teaspoon xanthan gum for wheat flour.  Good Luck

Liz
******************************************
I'm not sure if the dough in perogies would be similar to a pasta 
dough, but I use Bette Hagman's recipe for homemade pasta to make 
kreplach....the Jewish version of something akin to a ravioli that is 
boiled and served in chicken soup. The filling for a kreplach is 
cooked ground beef and diced sauteed onion..cooked together then used 
as filling.

Lin
******************************************
YES!!  We just made them last weekend.  Use Bette Hagman's Pasta Base
Mix (it's at the beginning of her "fast and healthy" book).
Roll it out and cut into squares or triangles or whatever shape you
want (roll thin)

Make mixture of cooked potatos, finely chopped onions, salt, pepper
and a little olive oil or margerine - put whatever amount you want of
this mixture onto the dough squares you made with the pasta base
mix,, use a wet finger around the edges of the dough and seal up your
little perogies.  Boil according to the Pasta Base Mix instructions
as if it was just pasta and drain.  Enjoy (we did!)

Kim in PA
*******************************************
Thank you everyone!

Celiac best,
Susan


*Support summarization of posts, reply to the SENDER not the CELIAC List*
*******
To unsubscribe, email: mailto:[log in to unmask]
*******