Thursday, November 3, 2011

Peppers & Pierogies

Made this from a Gooseberry Patch Cookbook "101 Hearty Recipes Cookbook"


10-oz package frozen potato and onion pierogies
16-oz package frozen stir-fry peppers and onions
8-oz can tomato sauce
salt and pepper to taste

  • Cook pierogies according to package directions. Drain, reserving 1/2 cup of cooking liquid; cover pierogies to keep warm. [I cooked them on my grill skillet, so I didn't have any reserve juice. I used just a 1/2 cup of water instead]
  • Spray a large skillet with non-stick vegetable spray. Add frozen vegetables; cook until tender and golden and most of the liquid is cooked off.
  • Still in tomato sauce and reserved liquid; heat through. Toss vegetable mixture with pierogies; season with salt and pepper. Serves 3 to 4.

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