Title: Pierogi with Caramelized Onions & Red Peppers
Categories: Vegetables, Cyberealm
Yield: 3 servings
16 oz Pkg Frozen low-fat potato
- and cheddar Pierogi
Salt
2 md Red peppers
1 lg Onion (1 lb)
2 tb Salad oil
2 ts Sugar
2 ts Red wine vinegar
1/4 ts Coarsely ground black pepper
1 ts All-purpose flour
Parsley springs; for garnish
About 30 minutes before serving:
In saucepot, prepare pierogi as directed for boiling, using 1 tb
salt in water; drain. Meanwhile, thinly slice red peppers and
onion. In nonstick 12" skillet over medium high heat, in hot salad
oil, cook onion 5 minutes. Add red peppers, sugar, vinegar, black
pepper, and 1/2 ts salt; cook about 10 minutes longer, stirring
occasionally, until vegetables are browned and tender. In 1-cup
measuring cup, stir flour with 3/4 cup of water until blended; stir
into vegetables in skillet; cook 1 minute. Divide pierogi among 3
dinner plates. Spoon pepper mixture over pierogi. Garnish with
parsley if you like.
Per serving: 405 calories, 12 g fat, 8 mg cholesterol,
1215 mg sodium.
Recipe by Good Housekeeping, April, 1994.
Typed by: Loren Martin, Cyberealm BBS Watertown NY 315-786-1120
