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Pierogies In Pepper-Shallot Sauce Recipe
Recipe From: Smart Crockery Cooking
1 can (28 oz) crushed tomatoes
1 shallot, thinly sliced
1 c chopped sweet green peppers
1/2 tsp olive oil
1/2 tsp red wine vinegar
1/2 tsp Italian herb seasoning
1/2 tsp black pepper
1 lb potato-filled pierogies, fresh or frozen
Combine all ingredients except pierogies in crockpot. Cover and cook on LOW for 5 to 9 hours or on HIGH for 3 1/2 to 5 hours. Add pierogies. Cover and cook for 1 hour. Makes 6 servings
Per serving: About 179 calories, 2.1 g fat (10% of calories), 0.7 g saturated fat, 10 mg cholesterol, 522 mg sodium, 4.2 g dietary fiber.
Cook's note: Pierogies are Polish filled dumplings. Thaw frozen pierogies before adding them to the sauce.
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