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Title: Pierogi with Caramelized Onions & Red Peppers
Categories: Vegetable
Yield: 3 Servings
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.
Each serving: About 405 calories, 12 g fat, 8 mg cholesterol, 1215 mg sodium.
From: Good Housekeeping, April, 1994.
Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120
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