On 7/14/2011 11:50 PM, Cheryl wrote:
> On 7/14/2011 11:15 PM, sf wrote:
>> On Thu, 14 Jul 2011 22:17:18 -0400, >
>> wrote:
>>
>>> Not sure why I wanted to do this on a weeknight. I wanted to make some
>>> over the weekend but I was low on flour. So the other day I got some
>>> flour and decided tonight I'd make this dish. What a lot of work! After
>>> finally finishing the boiling part, I'm too tired to fry some up and eat
>>> any. I know they will freeze well and now I will have a big bag of
>>> pierogi to use as needed. I tasted one, and it does taste like pasta so
>>> I must have done something right. My treat was the leftover
>>> potato-cheese-onion-garlic stuffing goodness.
>>
>> Have you ever eaten them before? I haven't even seen them other than
>> in pictures posted here.
>>
> I had some that were store bought frozen but I hadn't eaten them before
> and I didn't really know what to do with them. They were really good
> even though I baked them. Didn't know about a sauce or what to serve
> them with. So I found a recipe for a sauce, then found what they were
> traditionally served with kielbasa and found they are also often served
> as a side with pork chops. The sauce is a sour cream-garlic-chive sauce
> but it isn't as fatty as it sounds. The main ingredient in this sauce is
> chicken stock. Only about 1/4 cup sour cream to 1-3/4 cup chicken stock.
> Lots of garlic (be sure not to let it burn because it will ruin the
> sauce) and chives added as it is served.
>
> Here's the site I found the recipes. There is a "kielbasa rub" for pork
> chops there, too.
>
> http://www.mygourmetconnection.com/r...hive-sauce.php
>
>
> http://preview.tinyurl.com/63pl7bx
>
>
The pierogi from the same site
http://tinyurl.com/y974fcz