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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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SKILLET KIELBASA AND PIEROGIES

From: Sharon Cercone, McKees Rocks
Primary category: Entrees

From the cookbook: One Skillet Cooking   


Ingredients:
1 stick butter
1 head cabbage, chopped
1 onion, chopped
1 pound kielbasa, sliced into ½ inch pieces
1 box potato and cheddar pierogies, boiled according to directions
salt & pepper to taste
Directions:
Melt butter in large skillet and then add cabbage and onion. Cook until soft (stirring
frequently). Add kielbasa and cook for 10 minutes covered. Add pierogies and stir gently to

mix. Season to taste.

ingredients(s): pierogy, onion, cabbage, kielbasa,

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SKILLET KIELBASA AND PIEROGIES - NOTES

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SKILLET KIELBASA AND PIEROGIES - REVIEWS

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