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Sto Lat! May You Live One Hundred Years!

Posted by Leslie Fazin
Leslie Fazin
Leslie Fazin is a recent addition to the Whitsons team, where she serves as Communications Associate. Leslie i...
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on Tuesday, 29 January 2013 in Recipes

pierogie“Sto Lat!” For as long as I can remember, these two little words have made their way into almost every family gathering, and nearly every birthday celebration, thanks to my grandfather, whose deep Polish culture has been a staple in our household. Translated, “Sto Lat” means “one hundred years,” and when expressed in traditional Polish song or spoken in the form of a toast, this little phrase takes on a whole new meaning: wishing friends and loved ones “Congratulations,” “Happy Birthday,” a lifetime of good health and longevity, or in broader terms: “May you live one hundred years.”

 

Often, “Sto Lat” has been expressed by my grandfather around the dinner table, surrounded by a traditional Polish meal, such as Babka (Polish bread), Golabki (stuffed cabbage), Pierogies (dumplings typically filled with sauerkraut, meat, potato and/or savory cheese) and Kielbasa (sausage, smoked or fresh). His mother, my great-grandmother, Blanche, was known for her traditional Polish recipes, which have been preserved with love by members of our family, who have created a cookbook filled with her creations.

 

At your next family gathering, enjoy her Pierogi recipe below, and wish someone you love a lifetime of good health, or “Sto Lat!”

 

* Please note: “Sto Lat” is certainly a powerful adage; my grandfather is 93 years young!

 

From the Kitchen of Blanche Zadrozny

 

Pierogi

Filling:

1 lb. farmers cheese

4-6 sprigs chives (diced)

1/2 tsp. sugar

1/8 tsp. salt

1 egg

 

Dough:

3 cups flour

2 eggs and water to make 1 cup liquid

1/4 tsp. salt

 

Put flour mixed with salt on board. Make a well and put eggs and water into flour. Knead until smooth. Place in bowl under a clean towel. Roll out a small piece at a time for each Pierogi. Put about 1 tbsp. filling in center of dough. Seal edges very well. Boil in lightly salted water for 10 minutes. Remove from water with a slotted spoon to a cookie sheet to cool. When ready to serve, either fry in onions and butter or boil for 2-3 minutes and serve with sautéed onions in butter.

 

Alternate filling:
Velveta Cheese and Potato Filling:

4 large potatoes

1 large onion (fried in butter)

1/3 to 1/2 lb. Velveta cheese (to taste)

 

Peel and cut potatoes in small pieces, boil until tender. Sauté onion in butter until soft. Cut up Velveta cheese in small pieces. Drain cooked potatoes and start to mash while hot. Add onion, cheese and salt and pepper. Mash well. Place on open plate – let stand until cold at room temperature.

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Leslie Fazin is a recent addition to the Whitsons team, where she serves as Communications Associate. Leslie is responsible for coordinating proposals for new business development, writing internal and external communications and supporting the Sales/Communications Department on a variety of projects. She is also our editor of our monthly e-newsletter, Happenings, and printed newsletter, Traditions.

Comments

Guest
David Wednesday, 30 January 2013

Great recipe and story! Planning on trying this one of these weekends.
Thanks Leslie.

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Guest
Guest Thursday, 24 April 2014