|
ROASTED MINI-PIEROGIES WITH
CHEESE FONDUE
Nonstick
cooking spray
2 packages (12 ounces each) frozen potato
and cheddar mini-pierogies
1 cup low-fat milk
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon ground red pepper
8 ounces (2 cups) shredded cheddar cheese
(see Note)
1 can (4 1/2 ounces) diced green chilies
Preheat
oven to 400°F. Spray a baking pan with
nonstick cooking spray. Place pierogies
on pan; roast about 15 minutes, until crisp.
|
 |
In
a medium saucepan, combine milk, cornstarch, salt,
and red pepper until blended. Bring to a boil,
stirring constantly; cook and stir about 1 minute,
until thick. Remove from heat.
Stir
in cheddar and chilies until cheese is completely
melted. Pour into a fondue pot or heated bowl;
serve with roasted mini-pierogies.
Serves
8.
NOTE:
If making the fondue ahead of time, replace the
cheddar with 2 cups processed American cheese.
[Holiday
Cooking & Entertaining, Woman's
Day Specials]
|
