Sally’s Kitchen & Stuff

This is pretty high in fat, but consider this: you’re splitting 8 slices of bacon among 4 people, with no added fat (aside from the bacon itself). How bad can it be?

Ingredients
8 Slices of thick-cut bacon, cut into 1 inch pieces
2 TSP fresh chopped chives
1/2 TSP sugar
24 frozen perogies (any kind. )
2 pinches of salt

1/2 Cup mayo
1 tsp of minced garlic, or 1 clove
1/2 TSP bacon dripping

Instructions
Put water on boil and boil perogies. When they all float to the top, cook for another minute, then lift and drain. If they’re sticky, brush a plate with a bit of olive oil before laying them down.

Cook bacon on medium heat in a heavy pan with sugar until lightly crispy and most of the fat is rendered out. Line a plate with paper towels and lay the bacon down to cool. Reserve 1/2 TSP bacon dripping in a separate bowl. (we need it cool)

Pan-fry perogies in bacon dripping, sprinkled with a couple of pinches of salt, 4-6 minutes each side, until lightly browned. Don’t try to flip them UNLESS you can feel it lifting from the pan as you turn them, and they won’t stick. You might need to do a couple of batches.

Dipping sauce: Mix minced garlic (yes, raw) into mayo, whip in bacon dripping, and sprinkle with chives. If you have time, stuff bacon pieces into the sides of the perogies where it’s soft. If not, just scatter over the top evenly.

This entry was posted on Friday, April 7th, 2006 at 9:10 am and is filed under Sally's Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.