Pierogies for Parties!

The Recipe:
Pierogies In Pepper-Shallot Sauce

5 crushed tomatoes
1 shallot, thinly sliced
1 c chopped sweet green peppers
½ tsp. olive oil
½ tsp. red wine vinegar
½ tsp. Italian herb seasoning
½ tsp. black pepper
1 lb. potato-filled pierogies, fresh or frozen (find them in the freezer case at your grocery)

THE METHOD:
Combine all ingredients except pierogies in Crock-Pot. Cover and cook on LOW for 5 hours or on HIGH for 3-4 hours. Add pierogies. Cover and cook for 1 hour. Makes 6 servings.



For this recipe, I used Mrs. T's cheddar and potato pierogies.








I prepared this dish for a holiday potluck at the office. I combined all the ingredients in the crockpot the night before and stored it in the refrigerator overnight. In the morning, I grabbed the crockpot and the Mrs. T's pierogies, and headed to the office. Plugged the crockpot in around 8:30 (set on HIGH), added the pierogies at 11:30, and stirred every 15 minutes - by 12:15 they were ready.

Lowlights: The pierogies didn't hold up well in the crockpot for more than 1 hour. I wanted to leave the crockpot on low so people could snack throughout the afternoon, but the pierogies couldn't hold up to that extended heat and sauce. My advice: Prepare the dish as described above, but don't plan on serving them from the crockpot for more than 1 hour. It's not a sit-on-the-counter-all-afternoon crockpot recipe.