SHENANDOAH, PA--(Marketwire - April 19, 2010) - Looking for easy weeknight meal solutions that won't break the bank or keep you tied up in the kitchen? Look no further. Mrs. T's Pierogies would like to share three unique and delicious versions of traditional family-style recipes. Check back here for seasonal recipes quarterly. For additional information about Mrs. T's Pierogies, visit www.pierogies.com.
Slow Cooker Lasagna
2 tablespoons vegetable oil
1 pound ground beef or turkey
1 medium onion, diced
1 large garlic clove, crushed
1 (28-ounce) can crushed tomatoes
1 teaspoon dried basil
1 teaspoon salt
1 (15-ounce) container ricotta cheese
1 large egg
1 cup shredded mozzarella cheese, divided
1 (16-ounce) box Mrs. T's® potato and cheddar pierogies
Heat oil in 12-inch skillet over medium-high heat. Add ground meat and cook until well browned on all sides. Remove to medium bowl with slotted spoon. Add onion and garlic to drippings remaining in skillet; cook 5 minutes or until tender. Add crushed tomatoes, basil, salt and ground meat mixture. Heat to a boil over high heat; simmer 5 minutes to blend flavors.
Grease 5-quart slow cooker*. Stir ricotta, egg and ½ cup mozzarella together in medium bowl. Spoon 1/3 of tomato mixture into slow cooker. Top with half of frozen pierogies. Spread one half of ricotta mixture over pierogies. Repeat with half of tomato mixture, remaining pierogies and remaining ricotta mixture. Top with remaining tomato mixture and remaining mozzarella cheese.
Cover slow cooker and cook on HIGH 2 to 2 1/2 hours or on LOW 4 hours. (Do not stir.)
Serves 6.
*Oven Version: Prepare mixture as above. Preheat oven to 350° F. Grease 3-quart casserole. Bake 45 minutes or until mixture is hot and bubbly.
Eggplant Parmesan Casserole
1 medium eggplant
2 large eggs
½ cup seasoned Italian bread crumbs
4 tablespoons olive oil, divided
1 (24-ounce) jar tomato-basil marinara sauce
1 (16-ounce) box Mrs. T's® potato and cheddar pierogies
1 ½ cups shredded mozzarella cheese, divided
Preheat oven to 350° F.
Cut eggplant into 1/2-inch-thick slices. Beat eggs in bowl. Place bread crumbs in bowl. Dip eggplant slices in eggs to coat; dip into bread crumbs to coat well on both sides.
Cook eggplant slices in 1 tablespoon olive oil in 12-inch skillet over medium-high heat until lightly browned on both sides. Repeat with remaining eggplant slices and olive oil.
Grease 2 1/2-quart baking dish. Spoon 1/3 of marinara sauce on bottom of dish. Arrange half of frozen pierogies on sauce. Top with half of eggplant slices, 1/2 cup mozzarella cheese and half of remaining sauce. Repeat with remaining ingredients, ending with sauce and mozzarella cheese. Bake 30 minutes or until mixture is hot and bubbly.
Serves 6.
*Optional: Add one pound crumbled, cooked sausage meat to marinara sauce.
Polish Shepherd's Pie
1 (16-ounce) box Mrs. T's® potato and cheddar pierogies
1 pound ground beef
1 medium onion, diced
1 large garlic clove, crushed
1 (14.5-ounce) can diced tomatoes
¾ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon ground black pepper
1 (10-ounce) package frozen mixed vegetables, thawed
1 cup shredded Cheddar cheese, divided
Preheat oven to 350° F.
Boil pierogies as box directs.
Cook ground beef in 12-inch skillet over medium-high heat, until well browned on all sides, stirring occasionally. Remove beef to medium bowl with slotted spoon. Add onions and garlic to drippings remaining in skillet; cook 5 minutes or until onion is tender. Add diced tomatoes with their liquid, salt, oregano, black pepper and ground meat mixture. Heat to boiling over high heat; simmer, uncovered, about 5 minutes to blend flavors. Stir in vegetables.
Grease 2-quart casserole or baking dish. Spoon beef mixture into casserole. Sprinkle with half-cup Cheddar cheese; top with cooked pierogies, placed in rows. Sprinkle with remaining Cheddar cheese. Bake 30 minutes or until cheese is melted and mixture is hot and bubbly.
Serves 6.
About Mrs. T's Pierogies:
Mrs. T's Pierogies is the largest producer of pierogies in the United States. This family-owned business, based in Shenandoah, Pennsylvania, has been churning out pierogies since 1952. Now, Mrs. T's Pierogies produces more than 11.4 million pierogies per week.
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Contact Information:
Contact:
Daniel Mazier
Hunter Public Relations
dmazier@hunterpr.com
(212) 679-6600 x240
http://www.hunterpr.com/
