Title: Meat Filling for Periogies
Categories: Ethnic
Yield: 40 Servings

1	lb	Cooked, ground pork or about 4 cups of meat
1		Onion, medium, chopped
1/2	ts	Salt
		Beef,lamb, or veal
2	tb	Butter or margarine
2		Eggs, beaten
1/2	ts	Black pepper, freshly

ground

Use a grinder or food processor, fitted with a metal blade, process meat. Do not puree or process too fine. Melt butter or margarine in a large skillet. Add onion; saute over medium heat until tender. Stir in meat and eggs. Saute over medium heat about 5 minutes. Season with salt and pepper. Let cool before filling pierogies. Makes about 4 cups or enough to fill 40 to 45 Pies. Recipe by Marianna Olszewska Published in HPBooks "POLISH COOKING" ISBN0-89586-272-7

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