[jim]

As we have the count down to Super Bowl I will give a recipe a day --- you may not know I have Czechoslovakia back ground and I'm from Pittsburgh, it's Monday and here's the first --
Red Beets --
1 can of pickled red beets -- chopped -- I use a hand operated food prosessor, not blended but small pieces.
3 green onions -- cut off the roots and and slice about half of the onion, just not all the stem
mix these together with sour cream , just enough to cover, add a little fresh pepper
Refigerate overnight --- enjoy as a side
jim

[toys4dlr]

Hey Jim,

My family is from a Ukrainian back ground and from Pittsburgh.  Some where is their going to be a pierogi recipe???

[azkitch]

That'd have to be posted Thurs or Fri., cuz you need all day Saturday for them!
How dy'a smoke em? 

[jim]

I have several copies of the Best of Pittsburgh food -- and yes to answer your question
jim

[BERNIETHEK]

Now you've screwed up my whole day.  Being Polish I love pierogi's now I'll be thinking about them all day.  If your interested we buy them (way to hard to make) at a place called Touch of Europe.  It's in a shopping center just east of 51 on Greenway.  Also, they have all kinds of sausage.

[toys4dlr]

They are a pain, but worth it when done right.  Like tamales, once you have the dough it is a filling line process.  A coulpe beers and the time goes by.

[Tek465]

How are they a pain to make? Maybe my grandmother was doing it wrong, but she could really crank'em out. (Tasted way better than Mrs. T's)

She'd press out sheets of dough with a pasta machine then use a pierogi maker that looked like this one http://www.amazon.com/gp/product/B0000CF6FP

Thanks a lot, now I'm stuck with thinking about my grandmothers Borcht, pierogies, and kolachky. And my wife wants me to bring home Little Ceasars.

[toys4dlr]

It was a pain, cause I do not have the cool press.  I have the little cheap plastic one.