Pierogi in Tomato

Pierogi in Tomato

Ingredients:
2 tablespoons (28 g) butter
1 cup (130 g) prechopped onion
1/12 cups (375 g) refrigerated or jarred tomato

Directions:
sauce with vodka
/14 cup (8 g) minced fresh dill
2 tablespoons (30 g) jarred
prepared horseradish
2 pounds (1 kg) fresh or frozen
cheese-and-potato pierogi (24 pierogi)
Ground black pepper
Melt the butter in a large skillet set over medium heat.
Add the onion. Cook, stirring, until golden, about 5 minutes.
Add the sauce, dill, and horseradish. Set aside over low heat.
Meanwhile, cook the pierogi according to package direc-
tions. Drain and transfer to the skillet. Stir to coat evenly.
Season to taste with pepper.
Prep =2 minutes Cook = 10 minutes Yield = 4 to 6 servings
150 The Spaghetti Sauce Gourmet
p150 Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision Job no:81
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP Scn : #17
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)5th Black Dept : DT
125-162.qxd 7/29/06 4:43 PM
Job no:8136 CTP Title : FW-SPHAGETTI GOURMET Client : Pro-Vision
Scn : #175 Size : 127(w)215.9(h)mm Co : M12 MAC B C0 O/P: CTP 5th Black p151
Dept : DTP D/O : 24.07.06 (Job no:8136c1 D/O : 29.07.06 Co: CM12)
125-162.qxd 7/29/06 4:43 PM
15 MINUTES OR LESS
Ravioli with
Roasted Red
Pepper Cream Sauce
Alfredo sauce and pureed roasted red peppers
make a dreamy sauce for ravioli. Use the frozen
ravioli if you can’t find refrigerated.
1 package (20 ounces, or 560 g) refrigerated meat
or cheese ravioli
1 tablespoon (14 ml) olive oil
3/
4
cup (98 g) prechopped onion