[ from our recipe archives] Pierogies in Pepper-Shallot Sauce

[Guest guest]

This recipe from our 2001 recipe archives sounds

so yummy to me. I just love pierogies and this

would be a great way to serve them. Enjoy!

 

 

Pierogies in Pepper-Shallot Sauce

From Smart Crockery Cooking

 

Here a chunky, robust sauce enhances the less intense flavors both

potato-filled pierogies.

 

5- to 6-quart cooker

 

Makes 6 servings

 

I can (28 ounces) crushed tomatoes

I shallot, thinly sliced

1 cup chopped sweet green peppers

1/2 teaspoon olive oil

1/2 tablespoon red wine vinegar

1/2 teaspoon Italian herb seasoning

1/2 teaspoon black pepper

1 pound potato-filled 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.

 

Per serving: About 179 calories, 2.1 g fat (10% of calories), 0.7 g

saturated fat, 10 mg cholesterol, 522 mg sodium, 4.2 g dietary fiber.

 

Cook's note: Pierogies are Polish filled dumplings. Thaw frozen pierogies

before adding them to the sauce.

 

Happy Cooking!

 

Shred back in 2001 by:

Jenny M., Moderator

~Vegcrockpotcooks~