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Title: Pierogies w/Meat Sauce
Categories: Five, Pork, Vegetables, Greens
Yield: 4 Servings

12 3/4 oz Pkg frozen potato & onion
- filled pierogies
8 oz Uncooked chorizo or bulk
- Italian sausage
1 pt Red and/or yellow cherry
- tomatoes; halved
8 oz Can tomato sauce
4 oz Watercress

In a Dutch oven cook pierogies in 4 cups lightly salted
boiling water according to package directions. Drain;
cover to keep warm.

Meanwhile, in a 12" skillet brown sausage. Drain fat.
Reserve 1/2 cup of the tomatoes; add remaining tomatoes
and tomato sauce to skillet. Cook, uncovered, for 6 to 8
minutes or until tomatoes begin to soften.

Divide pierogies among plates; spoon on sauce. Top with
reserved tomatoes and watercress.

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 15 July 2015

Uncle Dirty Dave's Archives

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