Polka Fest Perogies :: by Valley Specialty Foods

Polka Fest Perogies :: by Valley Specialty Foods

Favorite Recipes
Try these tasty and fun recipes to prepare your Polka Fest Perogies.

Traditional
Breakfast Perogies
Main Courses


Traditional:
Pan Fry Perogies
1 package (14 ounces) thawed Polka Fest® Potato & Cheddar, Onion or Roasted Garlic Perogies
4-6 slices bacon
½ stick (4 tablespoons) butter or margarine
1 small chopped onion

To thaw perogies, allow them to stand in a bowl of very hot tap water for 3-5 minutes. Drain and blot dry with a paper towel.

In a 9" skillet, fry bacon according to package directions. Remove bacon and drain excess fat. Crumble bacon into bite-sized pieces; set aside. In same skillet, melt butter or margarine. Place perogies in pan one layer deep over medium heat and cook until golden brown (about 3-1/2 to 4 minutes). Add onion; turn perogies for even frying (about 3 more minutes). Serve hot perogies topped with crumbled bacon.


Barbequed Perogies
To thaw perogies, allow them to stand in a bowl of very hot tap water for 3-5 minutes. Drain and blot dry with a paper towel

Place Polka Fest® perogies and 3 tablespoons butter or margarine on a double layer of aluminum foil. Season with salt and pepper. Add chopped onions. Wrap loosely, but be certain to seal the edges of the foil. Place on low to medium heat on the covered barbeque grill. Turn frequently. Cook for 10-15 minutes or until golden brown.



Breakfast Perogies:
Sausage and Gravy Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Onion or Roasted Garlic Perogies
½ pound ground country sausage
¼ cup finely chopped onion
3 tablespoons all-purpose flour
2 cups milk
¼ teaspoon poultry seasoning or sage
¼ teaspoon salt
Ground pepper to taste
¼ teaspoon ground nutmeg (optional)
Dash Worcestershire sauce
Dash hot pepper sauce

Perogie Preparation Options:

Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.

Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).

Meanwhile, in a medium-sized skillet, brown country sausage. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of excess fat. Stir in flour; cook over medium-low heat about 2-3 minutes. Stir in milk. Add seasonings; cook, stirring, until thickened. Spoon mixture over hot perogies and serve.


Eggs and Bacon Medley Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Cheddar or Onion Perogies
6 slices bacon
6 large eggs, beaten
2 tablespoons mile
Salt and pepper to taste
1 small onion, chopped
1 small green pepper, chopped
Shredded cheddar cheese

Perogie Preparation Options:

Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.

Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).
Meanwhile, in medium-sized skillet fry bacon according to package directions. Remove bacon and drain on paper towels, reserving 3 tablespoons of the fat. Crumble bacon into bite-sized pieces; set aside.
In a medium bowl, using a whisk or fork, combine eggs, 2 tablespoons milk, and salt and pepper to taste; set aside.
In the skillet in which the bacon was cooked, heat reserved bacon fat until hot. Add onion and pepper, stir and cook over medium heat until tender, about 5 minutes.
Add egg mixture to skillet and scramble over medium heat until they begin to become firm, about 1 minute, stirring frequently with a wooden spoon. Arrange perogies over eggs, sprinkle with bacon and cheese and serve.



Main Courses:
Perogies con Carne
1 package (14 ounces) frozen Polka Fest® Potato & Cheddar or Onion Perogies
1 package (8 ounces) processed American cheese, cut into cubes
1-10 oz. can diced tomatoes with green chiles
1-15 oz. can chili with beans
Garnish with sour cream

Perogie Preparation Options:

Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.

Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).

Meanwhile, cut cheese into smaller cubes; then combine cheese, tomatoes, and chili in microwave-proof container. Microwave at 50% power for 5-6 minutes (cooking times may vary with microwave). Stir sauce and spoon over hot perogies. Serve individually with a dollop of sour cream.

Vegetarian Suggestion: omit chili with meat and substitute vegetarian style chili
Perogies Alfredo Primavera
1 package (14 ounces) frozen Polka Fest® Potato & Onion or Roasted Garlic Perogies
1 jar (16 ounces) alfredo sauce
Frozen mixed vegetables
Parmesan cheese

Perogie Preparation Options:

Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.

Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).

Meanwhile, cook desired amount of frozen vegetables according to package directions. Then, in a medium-sized skillet or saucepan, combine alfredo and cooked vegetables; cook and stir over medium heat until sauce is heated through. Spoon alfredo sauce over hot perogies; sprinkle with parmesan cheese and serve.


Italian Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Onion or Roasted Garlic Perogies
½ pound sweet or hot Italian sausage
1 jar (16 ounces) marinara sauce
Shredded mozzarella cheese

Perogie Preparation Options: Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.

Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).

Meanwhile, in a medium-sized skillet, brown Italian sausage; drain off excess fat. Add marinara to sausage, and cook until sauce is heated through. Spoon mixture over hot perogies; top with mozzarella cheese and serve.


Southwestern-Style Perogies
1 package (14 ounces) frozen Polka Fest® Potato & Cheddar or Onion Perogies
½ cup frozen corn
1-15 oz. can black beans, drained and rinsed
1 cup favorite salsa or picante
Shredded cheddar or Monterey Jack cheese
Garnish with sour cream and chopped cilantro (optional)

Perogie Preparation Options:

Boiling
Place frozen perogies in 4-6 quarts of boiling water and gently boil for 3-4 minutes, uncovered. When perogies float, remove from heat and drain.

Microwave
Place frozen perogies in very hot tap water for 3-5 minutes. Drain. Place one layer deep in a microwavable dish and cover with vented plastic wrap. Microwave 5-7 perogies on high power for 1 ½-2 minutes, for 8-15 perogies, 2 ½-3 minutes. (Cooking times may vary with microwave).

Meanwhile, cook frozen corn according to package directions. Combine beans, salsa and cooked corn in a saucepan or skillet; cook until warmed through. Spoon mixture over hot perogies; top with cheese and serve with sour cream. Sprinkle on chopped cilantro, if desired.