There truly is a day, week or month for everything. And today is the day to pay tribute to those mashed potatoes and cheese dumpling-like creations called pierogies. In fact, state legislators designated Oct. 8 "Pierogy Day" in Pennsylvania
According to Pierogies.org, the Polish staple has been around since the 13th century, originally thought of as peasant fare, but eventually gaining popularity. Since those early origins, Pierogies have become a staple in America, being served up with butter and sour cream in households throughout the U.S. for more than 100 years, according to Pennsylvania-based Mrs. T's Pierogies, the largest producer of frozen pierogies.
Typically the dough of pierogies is stuffed with mashed potatoes, but homemade varieties can be filled with other things, such as fruit, meat, spinach, mushrooms and even sauerkraut.
If easier-to-prepare is your forte, Mrs. T's Pierogies offers these fall recipes for pierogy-centric dishes.
CRUST-LESS BRUNCH QUICHE
(16-ounce) box Mrs. T’s® potato and cheddar pierogies
tablespoon butter or margarine
small red bell pepper, thinly sliced
cup mushrooms, sliced
cups baby spinach
teaspoon ground black pepper
cup shredded Asiago cheese
Preheat oven to 350° F.
Boil pierogies as box directs.
Melt butter in 12-inch skillet over medium heat; add red pepper slices and mushrooms. Cook, stirring frequently about 5 minutes or until just tender. Remove to bowl with slotted spoon. Add spinach and scallions to drippings remaining in skillet; cook about 3 minutes or until just wilted. Remove to bowl with vegetables.
Grease 3-quart casserole dish. Beat milk, eggs, salt and pepper in large bowl, until well mixed. Add vegetables, cheese and cooked pierogies. Pour mixture into prepared casserole dish. Bake 40 minutes, or until mixture is puffed and golden.
AUTUMN PIEROGIES & APPLES
(16-ounce) package frozen Mrs. T’s® Potato & Cheddar Pierogies
tablespoon vegetable oil
large sweet onion, halved and sliced
red apples, cored and cut into 1/4-inch-thick slices
teaspoon ground cinnamon, divided
cup sour cream
Sauté pierogies as package directs.
Cook onion slices in 12-inch skillet over medium heat, in hot oil, until lightly browned and just tender, stirring occasionally. Remove to bowl.
Melt butter in same skillet over medium heat. Add apple slices and teaspoon cinnamon; cook until lightly browned, stirring occasionally.
Combine sour cream with remaining teaspoon ground cinnamon in small bowl.
Combine pierogies with onions and apple mixture; toss to mix well. Serve with sour cream.
PREP TIME:10 minutes
COOK TIME:15 minutes