COOKING I 6088 W. MAPLE AT FARMINGTON RD. • W. Bloomfield • 851.9666 OPEN MON. THRU SAT. 9 TO 6 BUMBLE BEE SUNDAY 8 TO 3 FRESH SMOKED SOLID WHITE MEAT LAKE SUPERIOR ALBACORE TUNA WHOLE WHITEFISH SMOKED SABLE NOSH TAILS $1.29 $4.99L. $1.99 EACH Pirogies A Mainstay For Catering Business LB. 3 LB. LIMIT THE FINEST SMOKED FISH & DELI TRAYS SPECIALS JUNE 8-9-10 3 DAYS ONLY! "do you carry jeans?" YES!!! GUESS • GIRBAUD EDWIN • BIG JOHN CAVARICCI • FARO NO • MAJOR DAMAGE WE NOW CARRY A COMPLETE LINE OF CHAMPION PRODUCTS MICHIGAN FURNITURE RESTORATION Owner: Samuel David Burwell An Antique Is A Memory .. . And One That Should Last Forever! Call: 399-1104 1316 N. Edison • Royal Oak ".41" SPRING CLEANING? call LIBRARY BOOKSTORE 5454300 We Buy (and Sell) Secondhand Books Books Bought In Your Home M. Sempliner [ VALERIE TAYLOR — FASHION RESALE Exclusively Women's Clothing and Accessories Current Fashions Sizes 2-14 COMPLAISANT 6 66 8 1844 S. Woodward Birmingham 1111116 1 block North of 14 Mile Rd. 540-9548 HUNTERS SQUARE, 14 MILE AND ORCHA RD LAKE We Pay Cash for Fine Clothing and Accessories" Mon-Fri 12 noon-6 pm Sat 11 am-6 pm Closed Sunday YOUR FUTURE IS AT NEWTON FURNITURE SEE OUR SALE PRICES! ,, GA ,1-4 -(>4 4W ifit z e, j2e 7001 Orchard Lk.Rd. Suite 420-A West Bloomfield I Irmsr vi 80 FRIDAY, JUNE 8, 1990 737-2460 Livonia Novi MO O& Be(. 5 & 6 Steit4ifielghts 51,54,93o 12 Oaks Mari 349-4600 An Arbor --- Stan- 0346.Bet. 16 & 17 264.3400 Cedonnacte Plala 662-3445 CLASSIFIEDS GET RESULTS! Call The Jewish News 354.6060 You can find them in your supermarket and occasional- ly on the menu of some restaurants. Yet anyone who has savored homemade pirogies knows supermarket or fast-food ver- sions of pirogies just can't compare with the flavor or texture of those made the old- fashioned way. As chief chef of her own 12-year-old catering business in Allentown, Pa., called San- di's Specialties, Sandi Moyer often prepares pirogies for events. Moyer sells hers for $4 a dozen. Mrs. T's, a company that produces more than 210 million pirogies a year, sells a dozen in a box for $1.99, ac- cording to company spokes- woman Elise Klein. The ingredients are basic and inexpensive. The real "ex- pense" is time. Expect to spend at least three hours to make a batch of 10 dozen pirogies, Moyer said. But keep in mind that once you've made 10 dozen, you can pack some away in the freezer to become a time- saving addition to future meals. They can go from the freezer to microwave, frying pan or oven, and be on the table in minutes. Moyer tears off small pieces of dough, shapes them into little balls, rolls them into flattened, round circles and then fills them. To save time, many pirogi makers have pur- chased or devised gadgets for cutting dough circles. With such gadgets, large portions of dough can be rolled out and quickly cut into circles. Moyer said shortcuts such as this are fine. But some others are unacceptable. "No instant mashed potatoes!" admon- ished the pirogi-making expert. Recipes are as much a tradi- tion to pirogi-makers as the pirogies themselves. Most cooks stick to recipes passed down through their families, insisting certain ingredients make theirs the best. Moyer, for example, claims sour cream and oil in the dough recipe are the secrets to mak- ing it very workable. Most people know pirogies as pockets of dough filled with potatoes and deep-fried to a golden crisp. But pirogies also can be stuffed with different fillings and served in other ways. Warm them in a pan of but- ter and onions and top with a dollop of sour cream. Or bake them in an oven until they puff up, for instance, a 350-degree oven for one-half hour, turning once. Before freezing her pirogies, Moyer puts them in butter " and onions to keep them from sticking together. While she uses the recipes for potato and sauerkraut fillings that her mother and grandmother used, she has developed a few fillings of her own. Be creative, she encour- aged. Try ground beef, ground turkey or other fillings. But always keep in mind that the filling should be fairly dry so that the edges can interfere with a proper seal. Here are her favorite recipes: PIROGIES For the dough: 3 cups flour 1 egg 3 Tbsps. sour cream 1/2 stick margarine or Y4 cup oil 1 Tbsp. oil For the potato filling: 10 lbs. potatoes (Moyer prefers red ones) Cheeses, to taste (approximately '4 lb. each of white American, yellow American, sharp, Velveeta and smoky) 1 medium onion, chopped and sauteed in 1 stick margarine and 2 Tbsps. oil Salt, to taste Pepper, to taste Chives, to taste (optional) Mustard to taste (optional) For the sauerkraut filling: 3 (10-oz.) cans sauerkraut, rinsed and well-drained 1 medium onion, chopped and sauteed in 1 stick margarine Pepper, to taste Pinch of brown sugar 1 Tbsp., rounded, sour cream 1 cup mashed potato mixture (recipe above) Pinch of onion powder For the sweet cabbage filling: 1 large head cabbage, shredded 1 medium onion, finely chopped 1 stick margarine Salt and pepper, to taste Onion powder, to taste DOUGH: Mix together all ingredients except oil. Knead until dough is workable. Add