Ben Collver wrote to Dave Drum <=-

Adopted. I'll probably never make it, And if I do it won'y be vegan. If I ever make pierogi/varenki/etc. it will likely be this one:
Title: Roland's Prize Winning Bacon Loaded Pierogi

My first introduction to pierogies was Mrs. T's back in the mid to late 90's.

I grew up in a farming/coal mining twon with lots of coal miners from other lands (ICE would go nuts these days) and I learneed the differences between ravioli, pierogi, varebnki, etc. All similar but w/recional differences.

Here's one that you might like:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheesy Bacon And Mini Pierogy Hash
Categories: Casseroles, Pork
Yield: 8 Servings

Saved to try. And right back atcha ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Raavioli w/Bacon
Categories: Five, Vegetables, Pork, Cheese, Pasta
Yield: 3 (to 4) servings

22 oz Bag Cheese ravioli or
- tortellini
1/2 lb Thick sliced bacon; in 3/8"
- squares
1 lg Bell pepper (any colour);
- cored, cut in squares
26 oz Jug Onofrio's Basilico (or
- your favourite brand)
- marinara sauce
1/4 c Shredded Parmesan; or more
- NOT the shaker can crap

Cook ravioli/tortellini to package directions. While
the pasta is cooking fire up a large skillet and fry
the bacon until crispy. Set the cooked bacon aside and
reserve the oil to saute the bell pepper until it is
tender.

Stir in the sauce and heat through. Drain the ravioli
and add it, with the reserved bacon squares, stirring
to coat/combine. Sprinkle w/cheese.

Serve in shallow bowls and pass more shredded cheese if
desired.

One of my "make it up as you go" recipes that was
successful. And repeated

Uncle Dirty Dave's Kitchen

MMMMM


... Toast ... some genius looked at bread and said. "Cook it again!"
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Re: Potato Pierogi & Cabbage
By: Dave Drum to Ben Collver on Thu Oct 30 2025 06:19 am

(ICE would go nuts these days)

Some would say they already are =3

Saved to try. And right back atcha ....
Title: Raavioli w/Bacon

Thanks! I'll save it for the next time i happen to have bacon.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef And Bacon Over Pasta
Categories: Pasta, Beef
Yield: 2 Servings

Leftover rare beef *;
- cut into bite-sized pieces
1 Can black-eyed peas
6 sl Bacon
Garlic; minced
1/2 Onion; chopped
1/2 Green pepper; chopped
2 tb Flour
1 1/2 c Beef stock
Sage
Salt
Pepper
Parsley; chopped
Pasta
Parmesan cheese

* Good with chipped beef too.

Chop about 6 slices bacon and saute until crisp. Remove. Add minced
garlic, 1/2 chopped onion and 1/2 chopped green pepper, lightly
saute in the bacon grease. Stir in about 2 tb flour, stir until
smooth.

Slowly stir in 1 to 1-1/2 cups beef stock. Add sage, salt, pepper, and
chopped parsley. Add leftover rare beef (bite size) and 1 can black
eyed peas and bacon. Simmer and serve over warm pasta with Parmesan
cheese.

Recipe by Sheryl House (FGKG27A)

MMMMM
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Adopted. I'll probably never make it, And if I do it won'y be vegan. If I ever make pierogi/varenki/etc. it will likely be this one:
Title: Roland's Prize Winning Bacon Loaded Pierogi

My first introduction to pierogies was Mrs. T's back in the mid to late 90's.

My first was at a Polish/SE European restaurant in Thunder Bay, Ontario, in 2017. I ordered a mix... some with meat filling, some with only cheese
(and maybe tater?) filling... & they were delicious! The proprietor was, IIRC, actually from Ukraine or maybe Lithuania. I also had a "real" Polish sausage, homemade by a local Polish woman who made them for the restaurant.

Made me wish we had such an establishment closer by... Thunder Bay is quite
a drive for such things! :D

Mike


* SLMR 2.1a * Hey, how 'bout a fandango ?!?
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Re: Potato Pierogi & Cabbage
By: Mike Powell to BEN COLLVER on Thu Oct 30 2025 10:14 am

My first introduction to pierogies was Mrs. T's back in the mid to late 90's.

My first was at a Polish/SE European restaurant in Thunder Bay, Ontario,
in 2017. I ordered a mix... some with meat filling, some with only cheese (and maybe tater?) filling... & they were delicious! The proprietor was, IIRC, actually from Ukraine or maybe Lithuania. I also had a "real"
Polish sausage, homemade by a local Polish woman who made them for the restaurant.

Lucky! That all sounds delicious. :)

* Exported from MasterCook *

Pierogi Sausage Filling

Recipe By : Posted rec.food.recipes by Dan Eisenreich, dan@clark.net Serving Size : 4 Preparation Time :0:00
Categories : Pasta Polish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces kielbasa -- skin and chop
1/2 cup cheese -- grated
1/2 cup mushrooms -- chopped
1/4 cup bread crumbs -- fine and dry
1 egg

I like to fry the kielbasa in a pan before mixing it all together, but my original recipe says don't cook it.


- - - - - - - - - - - - - - - - - -

NOTES : MasterCook Formatted by Garry Howard, Cambridge, MA g.howard@ix.netcom.com
Garry's Home Cookin' Website
http://members.aol.com/garhow/cooking.htm
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Ben Collver wrote to Dave Drum <=-

Re: Potato Pierogi & Cabbage
By: Dave Drum to Ben Collver on Thu Oct 30 2025 06:19 am

(ICE would go nuts these days)

Some would say they already are =3

Saved to try. And right back atcha ....
Title: Raavioli w/Bacon

Thanks! I'll save it for the next time i happen to have bacon.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef And Bacon Over Pasta
Categories: Pasta, Beef
Yield: 2 Servings

This is my favourite ravioli .....

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: St. Louis Toasted Ravioli
Categories: Pasta, Cheese, Sauces
Yield: 12 Servings

1/4 c Whole milk
2 lg Eggs
1 1/2 c Italian seasons bread crumbs
1 ts Salt (opt)
25 oz Pkg frozen ravioli; thawed.
- any stuffing
3 c Oil for frying
2 tb Grated Parmesan cheese
32 oz Jar spaghetti sauce

Combine milk and egg in a small bowl. Place breadcrumbs
and if desired, salt in a shallow bowl. Dip ravioli in
milk mixture, and coat with breadcrumbs.

In a large saucepan, heat marinara sauce over medium heat
until bubbling. Reduce the heat to simmer.

In a large heavy pan, pour oil to depth of 2 inches. Heat
oil over medium heat until a small amount of breading
sizzles and turns brown. Fry ravioli, a few at a time, 1
minute on each side or until golden. Drain on paper
towels. Sprinkle with Parmesan cheese.

Serve immediately with hot marinara sauce.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... The Pilgrims were a racist armed separatist religious cult.
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Re: Re: Potato Pierogi & Cabbage
By: Dave Drum to Ben Collver on Tue Nov 04 2025 06:33 pm

This is my favourite ravioli .....

Title: St. Louis Toasted Ravioli

Hooray, you're okay... :)

That Ravioli recipe looks good, and there's no dead animals in it!

I got a laugh out of this recipe from recipesource.

---------- Recipe via Meal-Master (tm) v8.02

Title: Asparagus Cake
Categories: Cakes
Yield: 12 Servings

2/3 c Butter
1 1/3 c Sugar
1 ts Baking soda
1/2 ts Salt
1/2 c Asparagus puree (cooked)
3 oz Chocolate; melted
1 1/2 ts Vanilla
1 3/4 c Flour
3 Eggs
1/2 c Buttermilk

Cream butter and sugar. Blend in asparagus, chocolate, vanilla.
Combine flour with baking soda. Add alterantely with buttermilk to
creamed mixture. Turn into two 8" cake pans and bake 350?F for
35 minutes or tested done. Cool in pans for 10 minutes and remove
to racks to cool. Fill and frost with a chocolate frosting.

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