Pierogies in Pepper-Shallot Sauce

[Guest guest]

I made this yesterday and it is so good!! I didn't have any shallots so I just

diced up half a large Spanish onion. I cooked it on

low for 6 hours before adding the pierogies. I think next time I might add

either a can of beans or tvp.

 

 

* Exported from MasterCook *

 

Pierogies in Pepper-Shallot Sauce

 

Recipe By :Smart Crockery Cooking

 

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 28 ounce can crushed tomatoes

1 shallot -- thinly sliced

1 cup green bell pepper -- chopped

1/2 teaspoon olive oil

1/2 tablespoon red wine vinegar

1/2 teaspoon Italian seasoning

1/2 teaspoon black pepper

1 pound potato pierogies -- fresh or frozen

 

Combine the tomatoes, shallots, peppers, oil, vinegar, seasoning, and

black pepper in an electric slow cooker. Cover and cook on LOW for 5 to 9

hours or on HIGH for 3 1/2 to 5 hours. Add the pierogies. Cover and cook

for 1 hour.

 

 

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Per serving: 54 Calories (kcal); 1g Total Fat; (11% calories from fat); 2g

Protein; 12g Carbohydrate; 0mg Cholesterol; 175mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Pierogies are Polish filled dumplings. Thaw frozen pierogies

before adding them to the sauce.

 

Per serving: About 179 calories, 2.1 gm. fat (10% of calories),

0.7 gm. saturated fat, 10 mg. cholesterol, 522 mg. sodium, 4.2 gm.

dietary fiber

Nutr. Assoc. : 0 0 0 0 0 0 0 0