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Tuesday Taste Tempter 7.22.08

Tuesday Taste Tempter 7.22.08

Posted: Tuesday, July 22, 2008 8:43 pm

The Messenger each Tuesday will feature a recipe on the Community Lifestyles page. Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers. In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number. Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at Today’s recipe has been submitted by Mrs. T’s Easy Skillet Pork and Pierogies 1 (16.9-ounce) box Mrs. T’s® potato & cheddar pierogies 2 tablespoons vegetable oil, divided 1 pound pork tenderloin, thinly sliced 1/2 teaspoon salt, divided 1 large sweet potato, peeled and cut into 1-inch chunks 1 medium leek, thinly sliced or 3 scallions, sliced 1 cup water Sauté pierogies in 12-inch skillet as box directs. Set aside. In same skillet, cook pork slices and 1/4 teaspoon salt over medium-high heat, in 1 tablespoon oil, until well browned on all sides, stirring frequently. Set aside. Add remaining tablespoon oil in same skillet. Cook sweet potato chunks and remaining 1/4 teaspoon salt over medium heat for 5 minutes. Add leeks; cook 1 minute. Add water; over high heat, heat to boiling. Reduce heat to low; simmer uncovered, about 10 minutes or until sweet potatoes are tender, stirring occasionally. Stir in pierogies and pork to combine; heat through. Makes 4 servings. Asian-style Pierogies with Beef and Vegetables 1 pound flank steak 1 (14.1-ounce) box Mrs. T’s® potato, broccoli & cheddar pierogies 2 tablespoons vegetable oil 2 cups broccoli florets* 1 red bell pepper, cored, seeded and cut into thin strips 1 cup snow peas 2 cloves garlic, minced 1 teaspoon sesame oil 1/2 teaspoon salt Grill or broil flank steak. Meanwhile, sauté pierogies in 12-inch skillet as box directs. Set aside. In same skillet, cook broccoli, red bell pepper, snow peas and garlic in vegetable oil over medium heat until vegetables are tender-crisp, about 5 to 8 minutes, stirring occasionally. Stir in sesame oil and salt. Thinly slice flank steak; stir into skillet along with pierogies. Makes 4 servings. *Substitute 1 (16-ounce) bag frozen broccoli, carrots and water chestnuts for broccoli, red bell pepper and snow peas. Published in The Messenger 7.22.08


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