Potato Pierogi and Crock-Pot Roast Beef


Potato Pierogi

Diane Szawlowski Mullins, marketing and public relations manager for Szawlowski Potato Farm, is part of the third generation to work for the family farm. Her grandmother’s recipe for potato pierogis (below) was handed down from her Aunt Marion to her sister, Shelley.

We found farmer’s cheese in the deli section of our local supermarket. For an easier time, you can make the dough and filling a day ahead and assemble the pierogis the next day.

For the dough:

6 cups (1 pound, 11 ounces) all-purpose flour

2 eggs, beaten

6 ounces (1½ sticks) butter, softened

1 cup whole milk

1 tablespoon salt 

Mix all ingredients together by hand until they form a smooth, cohesive dough. Separate dough into 3 batches and cover with plastic wrap while preparing pierogi filling. 

For the filling:

6 large potatoes (about 3½ pounds) boiled, peeled, and mashed

¼ pound farmer’s cheese, softened

Salt and black pepper, to taste 

Stir all ingredients together. Season to taste. Let cool to room temperature.

To assemble pierogis:

Roll out first batch of dough to ⅛-inch thickness. Cut out circles using a drinking glass or round cutter (about 3 inches in diameter). Place a tablespoon of filling on 1 half, fold over, and pinch dough until closed. Repeat until finished. Place finished pierogis in a single layer on a lightly floured baking sheet. 

To cook pierogis:

Bring a large pot of lightly salted water to a boil. Drop pierogis into boiling water for a couple of minutes, until they float to top. Spoon out with slotted spoon and place on wax paper to cool. Cooked pierogis can be stored in the refrigerator for 1 to 2 days before serving.

When ready to serve, heat pierogis in boiling water, or sauté in a frying pan with diced onion and butter.

Yield: Makes 2½ to 3 dozen, depending on dough cutter size and dough thickness.

Crock-Pot Roast Beef

This family recipe comes from Carolyn Wheeler of Wheel-View Farm. Our 3-pound chuck roast took 8 hours on the “low” setting in our Crock-Pot.

3–4 pounds beef, roast cut

½ cup catsup

⅓ cup maple syrup

3 tablespoons brown sugar        

1 tablespoon lemon juice

1 tablespoon dry mustard          

2 teaspoons Worcestershire sauce

2 teaspoons celery salt

1½ teaspoons salt

1 teaspoon garlic salt

1 teaspoon onion salt

¾ to 2 teaspoons pepper

Dash of nutmeg

3–10 drops Tabasco sauce (optional) 

Place roast in Crock-Pot. Combine remaining ingredients and spread on top of roast. Cook in Crock-Pot for 6–10 hours, until beef is tender. Do not add water because roast makes its own gravy.