Boiled Perogies

Place frozen perogies in 4-5 litters of salted boiling water and gently boil for 4-5 minutes, uncovered. When perogies float, remove from heat and drain. Serve hot with sour cream or your favorite sauce.

In a large skillet, fry bacon according to package directions. Remove bacon (without draining the excess fat) and crumble into bite-sized pieces; set aside. In same skillet add melt butter to the bacon fat. Place perogies in pan one layer deep over medium heat and cook until golden brown (about 3-1/2 to 4 minutes). Add onion; turn perogies for even frying (about 3 more minutes). Serve hot perogies topped with crumbled bacon.

Cook desired amount of frozen vegetables according to package directions. Then, in a medium-sized skillet or saucepan, combine alfredo and cooked vegetables; cook and stir over medium heat until sauce is heated through. Spoon alfredo sauce over boiled perogies; sprinkle with parmesan cheese and serve.

In a medium-sized skillet, brown Italian sausage; drain off excess fat. Add marinara to sausage, and cook until sauce is heated through. Spoon mixture over boiled perogies; top with mozzarella cheese and serve.

In smaller roaster or wide casserole dish spread perogies to cover bottom of dish. Sprinkle onions over; top with ham . Pour over cream off mushroom soup and spread cheese over top. Bake at 350F for 35 to 40 minutes.