Title: Pierogi with Caramelized Onions & Red Peppers
Categories: Vegetable
Yield: 3 Servings

1		16 ounce package frozen
		Low-fat potato and cheddar
		Pierogi
		Salt
2	md	Red peppers
1	lg	Onion (1 lb)
2	tb	Salad oil
2	ts	Sugar
2	ts	Red wine vinegar
1/4	ts	Coarsely ground black pepper
1	ts	All-purpose flour
		Parsley springs for garnish

About 30 minutes before serving: In saucepot, prepare pierogi as directed for boiling, using 1 tablespoon salt in water; drain. Meanwhile, thinly slice red peppers and onion. In nonstick 12-inch skillet over medium high heat, in hot salad oil, cook onion 5 minutes. Add red peppers, sugar, vinegar, black pepper and 1/2 teaspoon salt; cook about 10 minutes longer, stirring occasionally, until vegetables are browned and tender. In 1-cup measuring cup, stir flour with 3/4 cup of water until blended; stir into vegetables in skillet; cook 1 minute. Divide pierogi among 3 dinner plates. Spoon pepper mixture over pierogi. Garnish with parsley if you like.

Each serving: About 405 calories, 12 g fat, 8 mg cholesterol, 1215 mg sodium.

From: Good Housekeeping, April, 1994.

Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120

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