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| Casual Dining Inspires A Fun-Filled Pierogy Menu |
Casual dining restaurants have a knack for making customers feel relaxed and ready for fun. You can pick up foods like pizza, nachos and potato skins with your fingers,,, pass around a big antipasto platter…get cozy with soothing soups and hearty casseroles…indulge in ethnic faves like satay. Why not bring home some of these spirit-lifting foods? No, not literally. Rather than thinking takeout, take home the idea and let it inspire new family favorites prepared in your own kitchen. Frozen pierogies, available in just about every supermarket, make a great partner in this culinary enterprise. In fact, these delightful potato-filled pasta shells are a natural for restaurant-inspired creations because their mild flavor blends so pleasingly with other ingredients. Time spent with loved ones is the best part of any meal, whether it's in a restaurant or not, and these pierogy recipes make it possible to linger around the table, not in the kitchen. The prep takes no more than 10 minutes, and all are on the table in half an hour or less.
As the name implies, Fast-Snack Cheesy Pierogies (recipe below) are a good make-to-order option for a hungry after-schooler, but they also qualify as a great casual dinner entrée, with perhaps a salad on the side. Asian specialties with dipping sauces are big in casual dining restaurants, and pierogies can play this game, too. Just thread hot pierogies onto skewers-mini-pierogies work especially well--and dip in spicy peanut or tamari sauce. You can add pierogies or mini-pierogies to a Caesar salad, include balsamic-marinated pierogies on an antipasto platter, or simmer them in minestrone. And that's only the beginning! To explore more ways to give dinner at home the same great vibe as a meal at your favorite restaurant, visit www.pierogies.com. POTATO SKIN PIEROGIES 
1 package frozen Mrs. T's Pierogies (14.1 or 16.9 ounces) or Mini-Pierogies (12 ounces), any variety1 cup chili without beans (canned or home-made) 1 cup shredded Cheddar cheese (4 ounces) 1/2 cup sour cream 1 tablespoon chopped fresh chives or scallion (green onion) Preheat oven to 425°F. Spray a rimmed baking sheet and the pierogies with vegetable-oil cooking spray. Arrange pierogies, flat side up, on the baking sheet. Roast for 8 minutes; turn and roast until golden and crisp, about 8 minutes longer. Meanwhile, heat chili just until hot. Spoon chili, cheese, sour cream and chives into small bowls. Remove pierogies from the oven and immediately, with the back of a spoon, press a hollow in the center of each pierogy. Transfer pierogies to a serving platter and serve with toppings. YIELD: 4 portions FAST SNACK CHEESY PIEROGIES* 
1 package frozen Mrs. T's Pierogies (14.1 or 16.9 ounces) or Mini Pierogies (12 ounces), any variety3/4 cup shredded Jack cheese 3/4 cup shredded mild Cheddar cheese 1/4 teaspoon garlic powder 1/2 teaspoon instant minced onion Preheat oven to 425° F. Spray a 9 x 13-inch pan with nonstick cooking spray. Arrange pierogies in a single layer. Top with cheese. Sprinkle with garlic and onion. Bake until cheese is golden brown, 15 to 20 minutes. YIELD: 4 portions * This recipe was the first prize winner in the Mrs. T's Perfect Pair Recipe Contest. The winner, Heidi Woodruff of Coos Bay, Oregon, won $5,000 for the recipe. DELUXE ANTIPASTO PLATTER Prep: 15 minutes Cook: 10 minutes 1 package frozen Mrs. T's Pierogies (14.1 or 16.9 ounces) or Mini-Pierogies (12 ounces), any variety 1/4 cup Italian-style salad dressing 1 jar roasted red peppers (12 ounces), drained and cut in 2-inch squares 6 sticks string cheese (1 ounce each), cut crosswise in thirds 1 jar marinated artichoke hearts (5 to 6 ounces), drained 4 ounces thinly sliced salami In a saucepan, heat mini-pierogies in 2 quarts boiling water until they float, about 5 minutes. Drain and cool pierogies under running water; drain again. In a large bowl, toss pierogies with dressing. On a large platter or 4 individual serving plates, arrange mini-pierogies, peppers, cheese, artichoke hearts and salami. YIELD: 4 portions MINESTRONE WITH MINI-PIEROGIES Prep: 5 minutes Cook: 15 minutes 1 can reduced-sodium chicken broth (49.5 ounces), about 6 cups 1 can white beans (19 ounces), drained and rinsed 1 package frozen mixed vegetables (10 ounces), about 2 cups 1/2 teaspoon Italian seasoning 1 package frozen Mrs. T's Mini-Pierogies (12 ounces), any variety 2/3 cup finely grated Parmesan cheese In a large saucepan, combine broth, beans, frozen vegetables and Italian seasoning. Bring to a boil over high heat. Add mini-pierogies and cook until they float, about 5 minutes. Sprinkle each serving with Parmesan cheese. YIELD: 4 to 6 portions (about 9 1/2 cups) PIEROGY POT PIE Prep: 10 minutes Cook: 35 minutes 1 package frozen peas and carrots (10 ounces) 1 package sliced mushrooms (8 ounces) 1 package boneless cooked chicken pieces (6 ounces) or 1-1/4 cups cooked chicken pieces 1 cup prepared Alfredo pasta sauce 1 package frozen Mrs. T's Pierogies (14.1 or 16.9 ounces), any variety Preheat the oven to 400°F. Spray a 10-inch round baking dish (about 2-1/2 quarts) with vegetable-oil cooking spray. In a large bowl, toss frozen peas and carrots, mushrooms and chicken with sauce until well coated; transfer to baking dish. Arrange frozen pierogies over the top; spray with vegetable-oil cooking spray and bake until filling bubbles and pierogies turn golden, about 35 minutes. YIELD: 4 portions REUBEN PIEROGY BAKE Prep: 5 minutes Cook: 15 minutes 1 package frozen Mrs. T's Pierogies (14.1 or 16.9 ounces), any variety 4 ounces thinly sliced corned beef from the deli, cut into 2-inch squares 1 cup well-drained sauerkraut 1/3 cup prepared Thousand Island dressing 4 ounces thinly sliced Swiss cheese Preheat oven to 425°F. Spray a shallow 10-inch round baking dish or pan with vegetable-oil cooking spray. In a saucepan, heat pierogies in 2 quarts boiling water until they float, about 5 minutes. Drain well and transfer to prepared baking dish. Layer corned beef and sauerkraut over pierogies; drizzle with dressing and top with cheese slices. Bake until pierogies are hot and cheese melts, about 10 minutes. YIELD: 4 portions SATAY PIEROGY SKEWERS Prep: 10 minutes Cook: 15 minutes 1 package frozen Mrs. T's Pierogies (14.1 or 16.9 ounces) or Mini-Pierogies (12 ounces), any variety 1-1/2 tablespoons toasted sesame oil 2 tablespoons sesame seeds 1/2 cup prepared satay sauce (spicy peanut sauce) or teriyaki sauce In a saucepan, heat pierogies in 2 quarts boiling water until they float, about 5 minutes. Drain well and toss with sesame oil; set aside until cool enough to handle. Meanwhile, preheat broiler. Spray a baking sheet with vegetable-oil cooking spray. Thread 2 pierogies diagonally onto each of 6 skewers and place on prepared baking sheet. Sprinkle pierogies with sesame seeds; broil 4 inches from heat source until lightly browned on top, about 4 minutes. Meanwhile, place dipping sauce in a small bowl in the center of a platter; surround with hot pierogies. YIELD: 6 skewers SKILLET PIEROGY "PIZZA" Prep: 5 minutes Cook: 15 minutes 1 package frozen Mrs. T's Pierogies (14.1 or 16.9 ounces), any variety, thawed* 4 ounces thinly sliced mozzarella cheese 3/4 cup prepared pizza sauce 1 ounce sliced pepperoni (16 thin slices) Spray a 10-inch skillet with vegetable-oil cooking spray. Arrange pierogies in skillet, pressing them with a spatula to flatten and fill in spaces. Top pierogies with half of the cheese, the pizza sauce, remaining cheese and pepperoni. Cover and cook over medium heat until pierogies are hot and cheese melts, 10 to 15 minutes. Cut in quarters and serve from the skillet. YIELD: 4 portions * Thaw packaged pierogies in the refrigerator. Or, place pierogies in a bowl and cover with boiling water for 5 minutes; drain. THE PIEROGY CAESAR Prep: 5 minutes Cook: 10 minutes 1 package Mrs. T's Mini-Pierogies (12 ounces), any variety 6 cups loosely packed romaine lettuce, in bite-sized pieces 1/3 cup prepared Caesar salad dressing 1/3 cup shavings from a chunk of Parmesan cheese In a saucepan, heat mini-pierogies in 2 quarts boiling water until they float, about 5 minutes. Drain and cool pierogies under running water; drain again. Meanwhile, arrange romaine on a large platter or 4 salad plates. In a large bowl, toss pierogies with dressing. Spoon over lettuce and top with cheese shavings. YIELD: 4 portions TOASTED PIEROGIES WITH MARINARA DIPPING SAUCE Prep: 10 minutes Cook: 15 to 18 minutes 1 package frozen Mrs. T's Pierogies (14.1 or 16.9 ounces), any variety 1/3 cup dry Italian-flavored bread crumbs 1 jar marinara pasta sauce (15 to 16 ounces), heated 2/3 cup finely grated Parmesan cheese Preheat oven to 425°F. Spray a rimmed baking sheet with vegetable-oil cooking spray. Place pierogies on the sheet and spray on both sides with cooking spray. Place the crumbs in a shallow bowl. Press pierogies one at a time into crumbs until well coated; return to prepared baking sheet. Roast until puffed and golden brown, 15 to 18 minutes. Transfer to a serving platter. Serve with bowls of warm pasta sauce and Parmesan cheese. YIELD: 4 portions ZESTY PIEROGY "NACHOS" Prep: 10 minutes Cook: 16 minutes 1 package frozen Mrs. T's Pierogies (14.1 or 16.9 ounces) or Mini-Pierogies (12 ounces), any variety 1 cup prepared salsa 3/4 cup shredded Cheddar cheese 1/3 cup sour cream 1/4 cup pickled jalapeño slices 3 tablespoons thinly sliced scallions (green onions) Preheat oven to 425ºF. Spray a rimmed baking sheet and the pierogies with vegetable oil cooking spray. Arrange pierogies, flat side up, on the baking sheet. Roast for 8 minutes; turn and roast until golden and crisp, about 8 minutes longer. Remove pierogies from the oven and immediately with the back of a spoon, press a hollow in the center of each pierogy. Spoon salsa on each pierogy; sprinkle with cheese and return to oven just until the cheese melts. Top with sour cream, jalapeño slices, scallions and, if desired, chopped avocado and cilantro. YIELD: 4 portions |
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