<<Disclaimer: Verify this information before applying it to your situation.>> Regarding perogies, there is no need to sacrifice. Betty Hagman's first cookbook has a recipe for ravioli. You make the pasta recipe that is in that cookbook. I used this recipe for the dough, roll it out and cut out perogies. I bought those fancy pastry cutters that you find in most stores ($3) and they make the most perfect looking perogies I've ever had. Then just make whatever filling you liked from before. I haven't had to miss perogies since CD. Enjoy!