Title: Perogi with meat
 Categories: Pasta
      Yield: 9 Servings
 
MMMMM--------------------------STUFFING-------------------------------
      2 c  Leftover meat pieces
      1    Onion, chopped
           Salt and pepper
      2    Slices wet bread squeezed
      1 tb Bacon drippings
      3    Slices bacon, diced

MMMMM---------------------------DOUGH--------------------------------
      1    Egg
           Salt
  1 1/2 tb Butter, melted
  3 1/4 c  Flour
    1/2 c  Water
  1 1/2 tb Bread crumbs
 
  Grind the meat with bread.  Add the onions which have been sauteed in
  the drippings.  Season with salt and pepper. To prepare dough, mix
  the egg with the flour, add a dash of salt and as much water as
  needed to knead a smooth loose dough.  Roll out as thinly as you can.
  Cut out 2 1/2 to 3 inch squares.  Put a little of the stuffing on
  each square. Fold to form a triangle, pinch the edges together.  Cook
  in a large kettle with boiling salted water on high heat for 5
  minutes. Remove with a colander spoon to a warmed serving platter.
  Add the bread crumbs to the butter and fry for a few minutes on low
  heat. Pour over the perogi.