This past weekend my Grandfather, PAPA, turned 87 years old. To celebrate my middle sister invited our whole family over to her house for a celebratory dinner. In honor of my grandfather and late grandmother, my sister whipped up some of my PAPA’s favourite meals. This included spare ribs in a mushroom cream sauce, a cabbage roll casserole and my favourite PEROGIES. I can remember being a little girl and visiting my grandmother, hoping that we were having perogies for dinner!
|Happy 87th Birthday PAPA!!|
Perogies are (of course!) a stuffed Polish dumpling made out of unleavened dough. It is usually boiled first then fried or baked in a pound of butter, served with bacon, onions and sour cream. The filling is usually comprised of a potato and cheese mixture, but could also be comprised of sauerkraut, ground meat, cheese, or fruit. They are usually semicircular (as were my grandmothers) but in other countries may be triangular or rectangular.
My sister improvised Grammy’s recipe using slightly different techniques and different ingredients, but never the less it was delicious! Today, I’m going to share with you the recipe my sister concocted and I hope you will enjoy it as much as my family did!
1 pkg of frozen perogies (Grammy would have made them from scratch!)
1/2 a pkg of bacon
1 carton of Campbell’s cream stock
1 tbsp (or spritz) of oil
The HOW TO
1. Preheat the oven to 350 F
2.Chop up the bacon and onion in to small pieces.
3. Saute the bacon and onion in a frying pan with a spritz of oil. Fry the bacon and onions until nice and crispy
4. Line frozen perogies on a cookie sheet an place in the oven for 20 mins. Turn them once at the half way mark.
5.Once bacon and onions are ready, add cream and bring to a boil.
6. Top the bake perogies with cream sauce.