Italian Style Pierogies

• Heat 1/2 cup vegetable oil

ADD:

• 1 minced CLOVE GARLIC
• 1 lb. GROUND BEEF ( BROWN GROUND BEEF IN OIL FIRST )
• 2 cups ITALIAN TOMATOES
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 1/2 tablespoons basil or oregano

Simmer the sauce uncovered for 1 hour.

Boil 2 lb. of pierogies according to directions. Serve sauce over boiled pierogies.

If desired, add shredded mozzarella cheese over pierogies and sauce and bake in 350 F oven until cheese is golden brown.

Bacon Wrapped Pierogies

Thaw pierogies 6 hours prior to needing in the refrigerator. Wrap 1 slice of bacon around each pierogy and secure with a toothpick. Place on a broiler pan and broil 4 inches from the heat source. Broil for 3 minutes, turn over and broil for an additional 3 minutes or until bacon is cooked (be sure to wrap bacon so it is one layer).

Mexican Style Pierogies

• 7 oz. small fresh red chillies, seeded, deveined
• 3 cups hot water
• 1/4 cup tomato paste
• 1 crushed garlic clove
• 1/4 cup olive oil
• 1/2 teaspoon ground cumin
• 1 tablespoon chopped oregano
• 1 cup chicken stock

Rinse chillies under cold water; drained. Combine chillies with the hot water in bow, stand 1 hour; drain.

Blend or process chillies with paste, garlic, oil, cumin, oregano and 1/4 cup of the stock until chillies are coarsely chopped. Combine chilli mixture with remaining stock in pan, simmer uncovered for about 10 minutes or until mixture is thickened.

Pan fry 15 pierogies according to directions. Serve sauce over fried pierogies.

Vegetarian Style Pierogies

Add:

• 1/4 cup vegetable oil
• 1 crushed garlic clove
• Soya sauce to taste to a frying pan

Add:

• 1/4 cup sliced mushrooms
• 1/4 cup sliced carrots
• 1/4 cup diced green peppers
• 1/4 cup diced red peppers
• 1/4 cup diced onions

Fry in pan until tender.

Pan fry 12 pierogies according to directions. Once cooked, add to fried vegetables and mix. Serve.

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