{"id":12533,"date":"2014-04-17T13:30:10","date_gmt":"2014-04-17T13:30:10","guid":{"rendered":"http:\/\/independentweekender.com\/?p=12533"},"modified":"2014-04-23T15:51:29","modified_gmt":"2014-04-23T15:51:29","slug":"making-dough-helps-pierogi-parish","status":"publish","type":"post","link":"https:\/\/www.greenstreetdata.com\/PS\/2014\/04\/17\/making-dough-helps-pierogi-parish\/","title":{"rendered":"Making dough helps ‘pierogi parish’"},"content":{"rendered":"
\"Frank<\/a>

Frank Supancik pulls pierogi dough out of the rolling machine for the St. Martin\u2019s Church annual pierogi sale fundraiser. The sale has been an annual Lenten event for the past 40-plus years at the Jackson Twp. parish. This year between 800 and 850 dozen pierogis were sold. (Photo by Tom Fontana)<\/p><\/div>\n

BY TOM FONTANA
\nCorrespondent<\/strong><\/p>\n

The \u2018pierogi parish\u2019 in Jackson was rolling in dough last Saturday as it has been for more than 40 years in anticipation of Good Friday and Easter Sunday.<\/p>\n

Over 50 members of St. Martin\u2019s Church gathered in the church basement on three Saturdays during Lent (March 15, 29 and April 12) to knead, stuff, boil and package between 800 and 850 dozen pierogis for one of the congregation\u2019s biggest annual fundraisers.<\/p>\n

This year\u2019s coordinator Chris Lake has been participating in the project since he was 10 years old when the pierogi sale was started in the early 1970s by the Christian Women\u2019s Society, of which his mother Mary was a member.<\/p>\n

\"St.<\/a>

St. Martin\u2019s Church volunteers cut dough to make pierogis. (Photo by Tom Fontana)<\/p><\/div>\n

It became such a huge operation, that the Society sought help from the congregation, and parishioners assumed responsibility for conducting the fundraiser each year.<\/p>\n

Demand for the pierogis became so great, that machines (such as a dough mixer and roller) were purchased to make the operation a little faster and easier. But it\u2019s still a hands-on operation, and a lot of hands get in the mix.<\/p>\n

\u201cThis is more than just about making money for the church,\u201d Lake explained. \u201cIt\u2019s about fellowship, bringing people together, and giving us a sense of community.\u201d<\/p>\n

\"Diane<\/a>

Diane Frye (left), Mary Lake (center), and Kathy Flor put the finishing touches on pierogis. (Photo by Tom Fontana)<\/p><\/div>\n

According to Lake, the original recipe for the popular pierogis was created by former pastor, Father Louis Garbacik.<\/p>\n

\u201cThey\u2019re made with potato, cheese and onion,\u201d Lake revealed. \u201cAnd a special dough.\u201d<\/p>\n

\u201cIt\u2019s pizza dough,\u201d whispered volunteer Frank Hadnagy. \u201cAll the flour is donated by Sal Armetta of Armetta\u2019s Pizza in Gibson. That\u2019s the secret to our pierogis.\u201d<\/p>\n

Each volunteer who showed up at the church at 9 a.m. had a specific job along the pierogi assembly line, from peeling potatoes to filling orders.
\nMary Lake served as supervisor, flitting from station to station to make sure everything was running smoothly, and to lend a hand where needed.<\/p>\n

\"Michael<\/a>

Michael Briechle boils pierogis. (Photo by Tom Fontana)<\/p><\/div>\n

Last Saturday, Ellis Hobart could be found mixing eggs and flour to make the dough; the dough rolling machine was carefully monitored by Frank Supansik; scoops of filling were expertly plopped on to cut-out dough circles by Rosemary Cosentino and Agnes Whitehead; among those folding the dough over the mixture and locking each pierogi shut with forks were Diane Frye and Kathy Flor; in the kitchen, the delicacies were boiled to perfection by Attorney Michael Briechle; and helping to pack a dozen pieorgies to a tray was Sharon Panasevich.<\/p>\n

The finished product would be sold for $7 per dozen either later in the day or after Mass the next morning. Pre-orders were delivered to the Montrose School District, Barnes-Kasson Medical Center and the Susquehanna County Courthouse. Some parishioners also took orders where they work.<\/p>\n

\"Chris<\/a>

Chris Lake and his mother Mary Lake busy filling hundreds of pierogi orders. (Photo by Tom Fontana)<\/p><\/div>\n

\u201cA lot of people will order frozen, or freeze them,\u201d Lake said, \u201cand save them for Good Friday. A dozen pierogis is a meal in itself.\u201d<\/p>\n

The \u2018pierogi parish\u2019 fundraiser has been going on for so long that, in recent years, three generations of one family have participated. This year, a 3-year-old helper made up the fourth generation of one family.<\/p>\n

Lake estimated that the sale will earn between $4,500 and $5,000 this year. The money is used mostly for building and grounds maintenance, including electricity and heating bills.<\/p>\n

Many who got pierogis from the Jackson church were sure to enjoy them on Good Friday. Those who missed out will have to wait until next year \u2013 a great local tradition to look forward to.<\/p>\n","protected":false},"excerpt":{"rendered":"

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