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!
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.