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Northwest editioN reachiNg seNiors iN illiaNa: cook, lake & Porter couNties
March 2024
Vol. 27, No. 12
www.seniorlifenewspapers.com
Pierogis making a return —
HIGH ROLLERS — Ricky Baron and Betty Ring roll dough BUSY HANDS — Marie Czarnecki primps to seal uncooked for making pierogi for the Lenten fish fry at Assumption of the pierogi for the Lenten fish fry at Assumption of the Blessed Virgin Blessed Virgin Mary Parish in New Chicago. Parish members prepared 2,700 of the ethnic dumplings. Mary Parish in New Chicago.
Text and Photos by STEVE EUVINO Feature Writer People may disagree as to which is the tastiest pierogi or how much filling goes into the ethnic dumpling but when it comes to doing something for your church, everyone is on the same page. So it was when people arrived one weekend at the parish hall of Assumption of the Blessed Virgin Mary Catholic Church in New Chicago. They rolled up their sleeves, only to get plenty of flour on them, but for a
good cause. The parish brought back locallymade pierogi for its Lenten fish fry. Between the pandemic and purchasing pierogi, Assumption had not made its own pierogi in some years. Ricky Baron, a former French teacher now working in the Canadian consulate in Chicago, has been making pierogi for 29 years. This year he coordinated an effort to produce 2,700 pierogi. Back when the parish hosted multiple fish fries, members made as many as 10,000 pierogi. Some will be served with fish and shrimp combo meals. Most will be sold separately in lots of a dozen or halfdozen. Fillings include sauerkraut, sweet cheese and potato. “It’s fun,” said Betty Ring, a parish volunteer. “People will volunteer and argue that the pierogi is too thick or too thin, but it’s just fun.” Ring said pierogi making brings out some of Assumption’s “old ladies,” including Sharon Dash. “I enjoy just getting together,” said Dash, who has “no idea” about the perfect
pierogi. “I just listen to instructions.” For Baron, the key to good pierogi, besides having the help, is “knowing the ingredients and staying with what works.” Assumption uses the same recipe, Baron said, it’s used throughout the parish hall’s 45-year history. As to his favorite filling, Baron noted, “All are pretty good.” Barb Czekaj, Baron’s aunt and another old-timer, said making pierogi is just fun. “You meet people from the past year that you don’t get to talk to,” she said. As to a personal pierogi recipe, Czekaj noted, “I just go with the flow. They tell me the way they do it.” The team of nearly 20 parish volunteers started with potato-filled pierogi, then went to kraut and cheese. Baron explained the “pierogi process.” Once the dough is ready, it is rolled and flattened, then cookie-cuttered into circles. A volunteer then spoons filling into the circle, after which other volunteers roll the dough into a semicircle and Continued on page 4
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County 1st Office: Lake Plum County Office: 409Porter E. Lincolnway, Floor Creek Center Valparaiso, Indiana 46383 57 Street, Suite 203 409Franklin E. Lincolnway, 1st Floor Creek Center Valparaiso, Indiana 46383 222Plum Indianapolis Blvd., Suite 207 Valparaiso, Indiana 46383 222 Indianapolis Blvd., Suite 207 Phone: (219) 548-0980 Phone: (219) 548-0980 Schererville, Indiana 46375 Schererville, Indiana 46375 , LLC Phone: (219) 548-0980Fax: (219) 548-0993 Fax: (219) Phone/Fax: 227-4884 Fax: (219)548-0993 548-0993 Phone/Fax: (219)(219) 227-4884 *Certified as an Elder Law Attorney the National Elder Law Foundation *Certified as an Elder Lawby Attorney by the National Elder Law Foundation
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