1 16 ounce package 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 tablespoon salt in water; drain. Meanwhile, thinly
slice red peppers and onion. In nonstick 12-inch skillet over medium high
heat, in hot salad oil, cook onion 5 minutes. Add red peppers, sugar,
vinegar, black pepper and 1/2 teaspoon 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.
Yields
3 Servings