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| More Pierogy Recipes |
FROZEN PIEROGIES FIND A WARM WELCOME IN AMERICAN KITCHENS A carb that's making new friends? With all the hoopla about low-carb diets, it seems about as likely as the Model T making a comeback. But that's exactly what's happening to pierogies, which were recently ranked by Frozen Food Age, a leading industry magazine, as one of the "hottest" frozen foods. The tender half-moon pasta shells, stuffed with potatoes, cheese and other good things, are making their way into mainstream America's heart. "People of every stripe-even those watching their carbs-are trying pierogies and finding they like them," says Gary Lauerman, Director of Sales and Marketing for Mrs. T's, the leading brand. "Pierogies have come a long way from their Polish polka-night roots-they're a contemporary food that can go down home or sophisticated, depending on how you prepare them."
In addition to regular sized pierogies, Mrs. T's makes mini pierogies-wonderful for a pasta salad, or for crisping in the oven and serving with a dip. In addition to traditional and extremely popular varieties such as potato-cheese and potato-onion, the family owned company has introduced several new products, including pierogies with four cheese and potato-broccoli stuffings. PIEROGIES PICANTE 
Prep: 3 minutes Cook: 12 minutes1 package (16.9 ounces) frozen Mrs. T's Potato & Onion Pierogies 1 can (15 ounces) chili with beans 1 cup salsa or picante sauce 1 cup frozen corn kernels 1 cup shredded sharp cheddar cheese In a large saucepan, heat pierogies in boiling water until they float, about 5 minutes; drain and place in a covered serving bowl. Meanwhile, in a medium-sized skillet or saucepan, combine chili and salsa; cook and stir over medium-high heat until bubbly around the edges, about 4 minutes. Stir in corn; reduce heat to medium. Cook and stir until hot, about 7 minutes more. Spoon chili sauce over hot pierogies; sprinkle with cheese. YIELD: 4 portions MEDITERRANEAN-STYLE PIEROGIES 
Prep: 3 minutes Cook: 23 minutes1 package (16.9 ounces) frozen Mrs. T's Potato & Cheddar Pierogies 2 tablespoons olive oil 2 cups peeled, cubed eggplant 1/2 cup chopped onion 2 teaspoons finely chopped garlic 1 can (14.5 ounces) undrained tomatoes with basil and oregano, broken up 1/4 cup sliced black olives 1 tablespoon balsamic vinegar 1 teaspoon dried thyme 3/4 cup grated Parmesan cheese Preheat oven to 350° F. Lightly grease a 2-quart baking dish. In a large saucepan, heat frozen pierogies in boiling water until they float, about 5 minutes; drain and place in prepared dish. In a large skillet over medium heat, heat oil. Add eggplant, onion and garlic; cook and stir until lightly browned, about 3 minutes. Stir in tomatoes and their juice, olives, vinegar and thyme; spoon vegetable mixture over pierogies; toss gently. Cover dish with aluminum foil; bake until hot, about 10 minutes. Sprinkle with Parmesan cheese. YIELD: 4 portions PIEROGY AND SHRIMP GUMBO 
Prep: 4 minutes Cook: 14 minutes2 tablespoons olive oil 1 large onion, thinly sliced 2 medium-sized sweet red bell peppers, cut in thin strips (about 2 cups) 1 tablespoon minced garlic 1/4 teaspoon red pepper flakes 1 can (14 ounces) ready-to-serve low-sodium chicken broth 1 package (16.9 ounces) frozen Mrs. T's Potato & Cheddar Pierogies 1 pound large shelled and deveined shrimp, thawed if frozen 1 bay leaf In a Dutch oven or deep skillet, over medium-high heat, heat oil. Add onion and pepper; cover and cook for 4 minutes. Uncover and cook until lightly browned, about 3 minutes, stirring occasionally. Add garlic and red pepper; cook and stir for 30 seconds. Add broth; bring to a boil. Add pierogies; cover and cook over medium-high heat for 3 minutes. Add shrimp and bay leaf; cover and cook, stirring once, just until shrimp are cooked, about 3 minutes longer. Remove bay leaf. Spoon shrimp and sauce into soup bowls. Sprinkle with chopped parsley, if desired. YIELD: 4 portions Recipe Leaflet Offer AMERICA'S NEW FAVORITES with the great taste of pierogies There's a story behind the recipes in this brand-new leaflet. Pasta and Potato, a dashing couple, set out in their Mrs. T's pierogymobile to tour America in search of "the new American favorites." Along the way, they discover milestone recipes such as Philly Cheesesteak Pierogies and GreekTown Pierogy Salad. And they learn an important lesson: Wherever you encounter a pasta or potato dish, you can make it more interesting by using pierogies instead. Now you can experience a world full of flavor by bringing home any of Mrs. T's 11 varieties of frozen pierogies and preparing them in fun ways. For your copy of the new leaflet, send a self-addressed, stamped, business-sized envelope to: Mrs. T's Pierogies, New Favorites Leaflet, PO Box 606, 600 E. Center St., Shenandoah, PA 17976-0606. For even more recipes and serving ideas, be sure to visit www.pierogies.com. |
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