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   -=> Ben Collver wrote to Dave Drum <=-   
      
    DD> Adopted. I'll probably never make it, And if I do it won'y be vegan. If I   
    DD> ever make pierogi/varenki/etc. it will likely be this one:   
    DD> Title: Roland's Prize Winning Bacon Loaded Pierogi   
      
    BC> My first introduction to pierogies was Mrs. T's back in the mid to late   
    BC> 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.   
      
    BC> Here's one that you might like:   
      
    BC> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    BC>       Title: Cheesy Bacon And Mini Pierogy Hash   
    BC>  Categories: Casseroles, Pork   
    BC>       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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