1 16.9-ounce package Mrs. T's Potato and Cheddar Cheese Pierogies
OR
Potato and Onion Pierogies
4 ounces bacon (about 5 strips)
1 cup chopped onion
3 tablespoons cider vinegar
3/4 teaspoon sugar
1/4 teaspoon ground black pepper
Mixed baby greens
Servings: 4
1. In a large pot of boiling water, cook pierogies according to package directions.
2. Meanwhile, in a large skillet over medium heat, cook bacon until crisp; drain and crumble; set aside.
3. Discard all but 3 tablespoons of the drippings from the skillet, place skillet over medium heat. Heat bacon fat. Add onion; cook and stir until lightly browned, 4 to 5 minutes; remove from heat. Stir in vinegar, sugar and pepper.
4. Place drained pierogies in a large bowl; add onion mixture and bacon; toss gently. Serve warm on a bed of mixed greens, if desired, as an appetizer, an accompaniment to poultry or pork or with a chicken or tuna salad sandwich.
Yield: 4 cups
Cuisine: German
OR
Potato and Onion Pierogies
4 ounces bacon (about 5 strips)
1 cup chopped onion
3 tablespoons cider vinegar
3/4 teaspoon sugar
1/4 teaspoon ground black pepper
Mixed baby greens
Servings: 4
1. In a large pot of boiling water, cook pierogies according to package directions.
2. Meanwhile, in a large skillet over medium heat, cook bacon until crisp; drain and crumble; set aside.
3. Discard all but 3 tablespoons of the drippings from the skillet, place skillet over medium heat. Heat bacon fat. Add onion; cook and stir until lightly browned, 4 to 5 minutes; remove from heat. Stir in vinegar, sugar and pepper.
4. Place drained pierogies in a large bowl; add onion mixture and bacon; toss gently. Serve warm on a bed of mixed greens, if desired, as an appetizer, an accompaniment to poultry or pork or with a chicken or tuna salad sandwich.
Yield: 4 cups
Cuisine: German
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