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Old 11-07-2007, 08:27 AM   #21
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Join Date: Oct 2007
Location: Oneida, NY
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I made this dish last Friday and it was awesome. I would have thought that my kids would be into it a lot more but they were very hesitant on eating it. After trying it they were quite satisfied. Thanks for the recipe!

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Old 02-15-2008, 09:55 AM   #22
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Join Date: Feb 2008
Location: E. Pa.
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Originally Posted by jkath View Post
Otter, here's a quickie for your pierogies:
Slice up some garlic, roast it in a bit of olive oil till it's soft, and set aside.
To the same pan, add butter and your previously frozen and then boiled-till-they're-hot-all-the-way-throuth-pierogies.
Get 'em golden, then add the roasted garlic.
Once the flavors have melded, plate them with a generous handful of
*you guessed it* fontina. Gruyere or jarlsburg would also be yummy.
Top with minced chives.
I will try this . I like pierogies.

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Old 02-17-2008, 01:56 PM   #23
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YYYYYYYUUUUUUUUUUUUUMMMMMMM! Will definitely be trying this SOON!! Thanks for posting!!!

~ Shannon

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