On Tue, 13 Sep 2016 00:43:41 -0500, barbie gee >
wrote:

>
>
>On Mon, 12 Sep 2016, Sqwertz wrote:
>
>> On Tue, 13 Sep 2016 01:53:32 +0000 (UTC), tert in seattle wrote:
>>
>>> Sqwertz wrote:
>>>> On Mon, 12 Sep 2016 19:12:24 +0000 (UTC), tert in seattle wrote:
>>>>
>>>>> sour cream? yes
>>>>> yogurt? ok
>>>>> lemon juice & pepper? yes
>>>>> marinara? not so much
>>>>>
>>>>> These are the frozen ones from costco. Anyone try these? They're pretty
>>>>> good. What do you eat them with?
>>>>
>>>> I don't see a potato and leek pierogi at Costco anywhere. What brand?
>>>>
>>>> They need cheese.
>>>
>>> I thought kale but my fingers typed leek out of habit
>>
>> Yeah - the letters are almost all the same, just in a different order.
>> An honest mistake <rolling eyes>.
>>
>> Kale in pierogis? Barb would be having a fit if she saw this.
>>
>> -sw
>
>I don't know if I'm the Barb you're referring to, but, hell yeah, I'm
>having a spazz, if not a fit. KALE?|?? unheard of as a pierogi filling!
>Even spinach is pushing it, but Poles do not have KALE as a pierogi
>ingredient!!

There's no rule dictating with what to fill pasta. There are many
fillings, new ones added all the time... Mrs. Ts has at least a dozen
fillings:
http://www.mrstspierogies.com/Products

BJs sells kale and ricotta cheese filled raviolis that are delicious,
I usually dress them simply, with lots of slivered garlic sauted in
olive oil. They're sold frozen in a four pound bag. I cook them all
at once in a 12 qt pot only 2/3 filled with water, they'll foam up and
overflow a smaller pot, ask how I know. Four pounds sounds like a lot
but really isn't as the left overs can be served several ways,
excellent sauted til golden brown, and works well as a cold pasta
salad w/diced ham. The simple garlic and olive oil dressing easily
permits adding tomato sauce or a cream sauce, can become a baked mac
n' sheese or probably even a great Polish lasagna with kielbasa n'
kraut, in fact I will try that next time.