Oven: Preheat your oven to 350 degrees. Lay your pierogi on a baking sheet and cover tightly with foil. Bake for about 20 minutes or until warm all the way through. Again, be sure to check them to make sure they are not cracking and splitting.

Microwave: the microwave is perhaps the best option for boiled pierogies. Boiled can be reheated in the oven or even fried but if you don’t prefer the fried style you should use the microwave.  Lay the pierogies flat on a microwave-safe plate and heat for 3 minutes. Check them and turn them every 30 seconds. If they appear to be done before time is over, do not continue to heat.

Boil: Place frozen perogies into boiling water in which salt may be added. Stir occasionally until water returns to a boil and perogies float to the top.

Reduce heat. Simmer for an additional 2 – 4 minutes. DO NOT OVERCOOK. Remove with a slotted spoon. Drizzle melted butter or margarine to prevent them from sticking. DO NOT DEEP FRY.

Pan Fry: After boiling, or as leftovers, fry in oil or butter until golden brown.

Serving Suggestions: Try our sweet cream sauce recipe, which is especially good on blueberry perogies!

SWEET CREAM SAUCE: In a small saucepan, put 1 cup of whipping cream & 5 tablespoons of brown sugar on medium heat. Stir often to make sure cream does not burn. In a small bowl, put 2 tbsp. of cold water and 1 tsp. of cornstarch.

Mix until cornstarch is completely dissolved. When the cream mixture starts to boil, add cornstarch mixture and stir constantly. Bring back to a boil. Take off heat and drizzle over blueberry perogies and serve.

Boil: Place frozen perogies into boiling water in which salt may be added. Stir occasionally until water returns to a boil and perogies float to the top.

Reduce heat. Simmer for an additional 2 – 4 minutes. DO NOT OVERCOOK. Remove with a slotted spoon. Drizzle melted butter or margarine to prevent them from sticking. DO NOT DEEP FRY.

Pan Fry: After boiling, or as leftovers, fry in oil or butter until golden brown.

Serving Suggestions: Top with sautéed butter and onions, sour cream, bacon bits, salsa or other favourites.

• 1l half & half cream
• 1/2 cup of fried onions
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tbsp Dill
• 1/4 cup of cold water
• 3 tbsp corn startch

1. Add fried onion and half & half creme in pot on medium heat.
2. Add salt garlic powder and dill and bring to boil
3. Mix cold water & cdorn starch into a paste making sure no lumps.
4. add water & corn strach mixer into pot.
5. bring to boil then turn down to simmer.

Serve warm and enjoy

Use a stovetop or microwave to heat up soup before serving. Add a dollop of sour cream on Beet Soup when served.

Use a stovetop or microwave to warm up soup before serving.

SERVING SUGGESTION: Ready to eat, ideal for B.B.Q. Served in a bun or by itself. Any way you cut it, slice it, or cook it … trust me. You are going to love it!

Thaw cabbage rolls for best results. Preheat oven to 350 F (177 C), arrange cabbage rolls snugly, seam side down in a roasting pan or casserole dish lined with wax or parchment paper to prevent burning. Pour 1/2 cup of water over cabbage rolls. Spread 3/4 cup of fried onions over top or add 1 tbsp. of margarine or oil per dozen cabbage rolls.

A traditional tomato sauce may be poured over the top of cabbage rolls. Don’t know how to make it? See below for the home recipe.

Cover with lid or foil and bake for 2 – 3 hours in the oven. Cabbage rolls will be done when easily pierced with a fork.

TRADITIONAL TOMATO SAUCE: In a bowl mix one can of tomato soup, 3/4 cup of fried onions and 3/4 cup of water. Mix well. Pour over cabbage rolls and bake in the oven.

Thaw cabbage rolls for best results. Preheat oven to 350 F (177 C), arrange cabbage rolls snugly, seam side down in a roasting pan or casserole dish lined with wax or parchment paper to prevent burning. Pour 1/2 cup of water over cabbage rolls. Spread 3/4 cup of fried onions over top or add 1 tbsp. of margarine or oil per dozen cabbage rolls. Cover with lid or foil and bake for 2 – 3 hours in the oven. Cabbage rolls will be done when easily pierced with a fork.

SERVING SUGGESTION: Top with sautéed onions in butter and bacon bits.

Oven method #1: Layer thawed cheese crepes in a greased casserole dish. Sprinkle dill on top. Pour whip cream to almost cover crepes. Bake in a 350 F oven until crepes puff up.

Oven Method #2: Preheat oven to 300 F. Using a greased casserole dish, place thawed crepes in oven and cover. Bake for approximately 30 minutes until hot.

Before serving, pour cream dill sauce over crepes. If you don’t have any cream dill sauce, you can grab some at Mundare Sausage House or see below for the home recipe.

Microwave: Place crepes in a covered microwavable dish. Heat on medium heat.
Pour cream dill sauce over crepes before serving.

CREAMY DILL SAUCE RECIPE: Bring whipping cream to a boil. Add dill, salt & pepper to taste. Thicken with flour or cornstarch that has been dissolved with whip cream or half and half cream. Stir until cream resumes boiling.

Oven: Preheat oven to 350 F. and place cheese buns in a casserole dish and cover. Dot with margarine. Heat in oven until hot. Serve with creamy dill sauce. You can grab some at Mundare Sausage House or see below for the home recipe.

Microwave: Place cheese buns in a covered microwaveable dish and cover. Heat on medium heat.

CREAMY DILL SAUCE RECIPE: Bring whipping cream to a boil. Add dill, salt & pepper to taste. Mix flour or cornstarch with cold water and whip cream to thicken the sauce. Bring back to a boil.