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Recipe(tried): Perogies for a Crowd - Serving Tip

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What I did last week was to fry some sliced onions in butter and at the same time, boil the perogies till they floated to the surface. I used a scooping strainer and transferred the perogies to the onions and butter and briefly fried them then transferred everything into an aluminum pan. The butter will stop the perogies and make them tasty. I served them with a side of sour cream. Sorry, I don't have any amounts but use enough butter to pan-fry them without "colouring" the perogies. Hope this helps.
MsgID: 0084164
Shared by: Kathy Vancouver BC
In reply to: ISO: Buffet Perogies
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: Buffet Perogies
  Joni Marceau Vancouver BC
2 Recipe(tried): Perogies for a Crowd - Serving Tip
  Kathy Vancouver BC
3 Recipe(tried): Pierogis - Make Ahead Tips
  june/FL
4 Recipe(tried): Buffet Perogies
  poosha
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