=> r e n r o C Cooking s Pierogy Salads: A Cool Idea (NAPS)—If you're interested in SE cooking less and eating more lightly during the heat of summer, salads can help. Simple to prepare—andrefreshingly cool and erunchy—they’re just right for the season. As a change from everyday salads, try tossing convenient frozen Mrs. T’s Pierogies into your mix. Substitute these potato-filled pasta pockets for the spuds in potato salad, or combine them with sliced veggies and your favorite Italian-style dressing. Southwestern flavors such as salsa, corn, avocado and black beans are another great match for pierogies. Low-fat pierogies are a perfect fit for a lifestyle that includes sensible eating and regular exer- cise. For more recipes, nutrition tips and fitness facts, send a selfaddressed stamped envelope to: Shape Up Strategies Leaflet, Mrs. T’s Pierogies, PO Box 606, Shenandoah, PA 17976-0606. And be sure to visit www.pierogies.com! Southwestern Pierogy Salad 1 package (16.9 ounces) 1% 1 % frozen Mrs. T’s Potato & Cheddar Cheese or Potato & Onion Pierogies cups diced fresh tomatoes cup prepared chunkysalsa cup lightly cooked fresh, frozen or canned corn kernels cup diced avocado This delightfully different pierogy, tomato and avocado salad will complement whatever you happen to begrilling tonight. Pierogy And Black-Bean Taco Salad 1 package (16.9 ounces) Mrs. T’s Potato & Cheddar Cheese or Potato & Onion Pierogies 1 jar (15 ounces) prepared chunky salsa 1 can (15 ounces) black beans, drained and rinsed 6 cups shredded iceberg lettuce 1 cup shredded Monterey Jack cheese (about 4 ounces) to coat. Cook pierogies according to package directions; drain and transfer to a large bowl. Add salsa and beans; toss gently. To serve: Place shredded lettuce on a platter or individual plates; add pierogy mixture and sprinkle with cheese. Garnish with sliced green onions and crushed tortilla chips, if desired. YIELD: 4 portions YIELD: 4 portions % Cook pierogies according to package directions; drain and rinse. In a large bowl, combine pierogies, tomatoes, salsa, corn and avocado; toss
