Make wishtv.com your home page

Making the perfect pierogi

“In a pinch” for what to eat tonight for dinner? How about a pierogi?! Jennifer Cheezum, owner of Pierogi In A Pinch in Pendleton, makes the crew a big batch– both savory AND sweet!Pierogi In A Pinch Homemade Sauerkraut

Raw sauerkraut, 1 gallon

1 lb butter, salted

1 cup brown sugar

1 cup water

1. Melt butter in large dutch oven or stockpot on medium heat.

2. Add brown sugar and stir frequently till dissolved.

3. Add 1 cup water (this will create steam while slow cooking).

4. Drain sauerkraut, using a strainer/colander.

5. Add the raw sauerkraut in the pot with the water, butter and sugar mixture.

6. Cover the pot and reduce heat to medium-low heat for 1 ½ – 2 hours.

7. Stir the sauerkraut mixture every 30 minutes till done.Pierogi In A Pinch Fresh Cucumber Salad with Sweet Vinaigrette

4 fresh cucumbers, seeded not peeled

1 small spanish sweet onion, thinly sliced

½ cup fresh whole carrots, peeled and shredded

1 cup fresh dill or 1 tbsp dried dill

½ cup water

1 cup white vinegar

3/4 cup granulated sugar

1. Toss together the cucumbers and onion in a large bowl.

2. Combine the vinegar, water and sugar in a saucepan over medium-high heat.

3. Bring to a boil, and pour over the cucumber and onions.

4. Stir in dill, cover, and refrigerate until cold (atleast 2 hours).

Note: (This can also be eaten at room temperature, but be sure to allow the cucumbers to marinate for at least 1 hour.)

To learn more, visit:www.pierogiinapinch.comwww.yelp.com/biz/pierogi-in-a-pinch-pendleton