The Journey Within
Spiritualists' National Union Church
The Pirogi Sale
$7.95 a dozen
Please place orders by July 29, 2012
Pierogi will be available for pickup after services on August 5th.
If you are not here that day we will freeze them for you.
Any pierogies left for a month will be eaten by the staff 
MENU:
1. Potato & Cheese - made with fresh potatoes, American cheese, sautéed onions, garlic & spices. Our original and still most popular pirogi!
2. Potato - same ingredients as number 1, but without the cheese.
3. Sauerkraut - fresh barrel sauerkraut sautéed with onions, garlic & spices, and mixed with a small amount of mashed potatoes. A tradition.
4. Pot Cheese - pot-style cottage cheese mixed with cream cheese, egg & a little sugar. Sounds sweet, but it isn’t. Use them for the main meal or fry them & top with fruit or syrup for a delightfully different breakfast.
5. Pot Cheese & Potato - we make them the same way as our number 1, but we use Pot cheese & Cream cheese instead of American cheese.
6. Broccoli - made with steamed broccoli, mashed potatoes, American cheese, sautéed onions & spices. First-rate flavor!
7. Spinach - same ingredients as the broccoli pirogi, but with spinach instead of broccoli.
8. Pizzarogies - just like little pizza pockets! Made with Mozzarella cheese & pizza sauce prepared with onions, garlic, herbs & spices. Possibly the best pizzarogies on the planet!
9. Prune - made with real prunes not the paste or lekvar. Nothing artificial.
10. Cheese & Apricot - Pot cheese, cream cheese mixed with apricot pie filling. Smooth & sweet but scarcer than the white Rhino!
11. Sweet Cabbage - fresh cabbage sautéed with onion, garlic & spices, then mixed with a small amount of mashed potato. Superb flavor, but demand often exceeds supply.
12. Broccoli & Spinach Royale - something very special. Made with broccoli, spinach, ricotta cheese, mozzarella & fresh-grated parmesan cheeses. Your ears will wiggle.
13. Apple - apple pie filling in pirogi. Just like little apple pies, but without the fat from the pie crust! If you like apple pie, you’ll love them.
14. Special Mushroom - Mushrooms sauteed with onions and finished with mascarpone. So delicious, they've developed a cult following.
PREPARATION INSTRUCTIONS:
Our pirogi are fully cooked. All you really have to do is heat them.
Boiling Method: Since our pirogi are fully cooked before packing, don’t be overly concerned with the cooking times presented here. Remember, the idea is just to heat them through.
Bring a pot of water to a full boil and add the pirogues. Heat until they come to the surface, which is usually about a minute or so. DON’T OVERCOOK! The pirogues will open up and you’ll end up with pirogi soup. Also, you don’t need to thaw frozen pirogi. Just give them a little more time. It’s always a good idea to test one of the pirogi before serving to make sure they’re hot. To serve, top with sautéed onions. Sour cream or apple sauce can be served on the side.
Thawing Method: Although it is not necessary to thaw the pirogues before use, many people, including me, feel more comfortable with an unfrozen product. Just thaw in the refrigerator for five to eight hours, or overnight. You can put the whole package in the microwave for one minute on each side on the high setting.
Pan Frying Method: Heat frying pan over high heat. Put enough oil in pan to cover the bottom and allow oil to heat for a few seconds. Test oil by putting one pirogi in. If it starts to fry, oil is hot enough. Fry pirogues until golden brown, turning as needed. Drain on paper towel.
Second Frying Method: Fry onions, using your usual method until almost done and add pirogues. Heat pirogues until they’re hot and serve. (My personal favorite)
Deep Frying Method: Most restaurants that use our pirogi deep fry them. Basically, you throw them in the fryer, and stand back. Some experimentation is helpful to determine frying times. Some restaurants microwave the pirogi for a while before deep frying.
Sautéed Onions: Fry onions in a combination of oil and butter until golden brown. Add a pinch of brown sugar and a few drops of lemon juice just before they’re done. The lemon juice and brown sugar give the onions a great flavor. Be careful; too much brown sugar and lemon juice will spoil the taste. Enjoy!!
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