Pierogies and Onions with Kelibasa and Pineapple

Pierogies are something that I didn't grow up eating in the South. I discovered them when a friend's wife served them at a big dinner one night. I fell in love with them that night. Then when we lived in Alaska I found a Russian delicatessen that sold freshly made pierogies. Yum.

Over the years I have served pierogies as a side dish. As time passed it evolved into what I present in this recipe. This recipe is actually for two dishes that complement each other.

Pierogies and Sauteed Onions

• 2 medium onions, sliced
• 4 Tbsp of butter
• 1 C water
• 1 1lb box of Mrs. T's Four Cheese Frozen Pierogies
• Salt and pepper to taste

Slice the onions and sautee in the butter over medium heat until they begin to caramelize. Add the water and pierogies. Cover and steam for about 10 minutes while moving the pan gently to keep the pierogies from sticking.

Kielbasa and Pineapple

• 1 lb of kielbasa sausage
• 1 20 oz can of pineapple chunks, drained with the liquid reserved

Slice the kielbasa into coins. Cook the sausage over medium heat stirring frequently. Once the sausage is browned add the pineapple chunks. Stir until heated thoroughly. Add about half the liquid and cook until slightly thickened.

Serve the two together and enjoy!