Bova Shankel

Here is a recipe that's slightly labor-intensive, but worth it. Some say it's better the second time it's warmed up. Either way it's terrific! Don't get intimidated by all the steps, I've included some really great short-cuts at the end. Enjoy!

Mix well (combines great in a food processor) adding small amounts of water to form a dough, set aside. Fry onion and celery in 1 Tbsp. oil until slightly brown, add to potatoes, add parsley.

Take your pot pie dough and cut into 4 - 6 lumps. Roll to an oval (sprinkle with flour so it doesn't stick). Place a lump of filling on half of it keeping it away from the edges. Moisten half the edge with water, fold over and crimp with a fork to keep filling inside. Set aside on wax paper until all are finished.

In a large boiler bring about 2 quarts of water to a boil and add 1 Tbsp. salt. Drop in the Bova (pierogie) one at a time and boil for about 1/2 hour. Drain and serve with the following sauce. While the Bova is boiling brown the butter in a pan until almost black, add the milk, heat through and serve over Bova. As the Bova gets broken up in the sauce, it thickens, and gets even 'richer'.

Short cut #1 Instead of making the pot pie dough into ovals and filling them, cut it into squares (or chunks) throw everything into a pot, cover with sauce. It doesn't look as nice but it's still good.

Short cut #2 Instead of making the dough, etc. buy pierogies with onions, boil them, then cover with sauce. You get the same basic dish, but not quite the flavor of making the dough yourself.