Tips To Help You 222: Cooking Corner Party On with Mini--Pierogies (NAPSA)—Miniature pierogies are just the right size for snacking—and these potato-filled pasta pockets make super finger foods for a party. Bite-sized Mrs. T’s *Rogies taste especially good when they're crisped in the oven and eaten with a topping or dip. As a change from chips, spoon guacamole onto golden crisp ’Rogies. Or, give the minis a crusty Italianstyle coating and twirl them in a warm-n-spicy tomato dip. Roasted mini-pierogies can also be drizzled with your favorite prepared dressing or dip—ranch dressing and onion dip are two popular choices. Keep a few boxes of minipierogies in your freezer, ready for an impromptu party or everyday snack. For more rockin’ ’Rogies recipes, check out www.pierogies.com or send a self-addressed, stamped, business-size envelope to: Big-Time Favorites Leaflet, Mrs. T’s Pierogies, PO Box 606, 600 E. Center St., Shenandoah, PA 17976-0606. CRISPY ’ROGIES WITH GUACAMOLE 1 package (12 ounces) frozen Mrs. T’s Jalapeno & Cheddar ’Rogies or Potato & Cheddar ’Rogies (minipierogies) Nonstick cooking spray or vegetableoil 1 ripe Hass avocado, halved, pitted and peeled 2 tablespoons diced tomato or sweet red bell pepper 1 tablespoon minced onion 1 teaspoon minced jalapefio pepper (optional) % teaspoon salt 1 tablespoon lime juice Roast somemini-pierogies until crisp and spoon guacamole on top. Preheat oven to 400F. Place frozen ’Rogies on a rimmed baking sheet; lightly spray both sides with nonstick cooking spray or brush lightly with oil. Bake until crisp and golden, about 20 minutes. Meanwhile, in a small bowl, mash avocado (makes about %4 cup); stir in tomato, onion, jalapefio pepper, salt and lime juice. Transfer ’Rogies to a platter; spoon 1 heaping teaspoon guacamole on each one. YIELD: 28 hors d’oeuvres ROASTED ’ROGIES WITH SPICY TOMATO DIP Nonstick cooking spray or vegetable oil 1 egg, lightly beaten % cup packagedItalian- flavored bread crumbs 2 tablespoons grated Parmesan cheese 1 package (12 ounces) frozen Mrs. T’s Potato & Cheddar ’Rogies (minipierogies) 1 cup prepared marinara sauce Y% teaspoon red pepper flakes Preheat oven to 400F. Lightly spray a rimmed baking sheet with nonstick cooking spray or brush with oil. In a medium-sized bowl, whisk egg with 1 tablespoon water. Combine bread crumbs and cheese in a shallow bowl. Coat ’Rogies first with egg mixture, then with bread crumbs; arrange on prepared baking sheet. Roast *Rogies until crisp and golden, about 20 minutes. Meanwhile, in a small saucepan, combine marinara sauce and red pepper flakes; simmer over medium heat about 5 minutes. Serve Rogies with warm dip. YIELD: 28 hors d’oeuvres
