The informant is 83 years old. He is Polish, but was born in Michigan.
Over Easter Brunch, my informant told me about his own Easter tradition that he used to celebrate with his family:
“Every Easter, we used to make Pierogis. These were somewhat of a delicacy for my family and they were more expensive to make than anything else my family usually had to eat. Pierogis are made with cabbage and pork, kind of like a Polish ravioli. We would only ever be able to make them for special occasions, so we chose to make them for our Easter Meal.”
2 cups flour, sifted
½ cup lukewarm water
½ cup milk
1 tsp. salt
2 Tbsp. melted butter
In a large bowl, beat all ingredients. Add additional flour to firm if needed. Roll out and double. Cut into ½ inch circles.
1lb. of pork
1 celery stalk
Butter or oil for frying
Salt & pepper
Wash beef and put in salted water. Cook, until the meat softens. Peel and cut into small strips. Throw vegetables into stock with meat and leave gently cooking for 30 minutes. While the meat is being cooked with vegetables peel onion and cut it into cubes. Fry onion on the frying pan with the addition of butter, until lightly browned. Take the meat out of stock and tear into smaller pieces. Add fried onion and mix everything. Grind the mixture of onion and meat in a meat mincer. Chop parsley leaves up and add to stuffing. Break two raw eggs into a meat mixture. Add salt and pepper. Mix. Season to taste. Arrange stuffing on pierogi dough circles and carefully glue the dough, forming pierogi. Cook pierogi in salted water. After floating to the surface cook until become soft. Then sift out. Pan-fry the cooked pierogi. Use butter or sunflower oil. Fry pierogi, until browned on both sides. Serve.