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Employees’ pierogi recipes nationally recognized


Cuban Pulled Pork Nachos
Cuban Pulled Pork Nachos

General Tso 'rogiesPenn College Dining Services recently took home two prizes in the Mrs. T’s Pierogi Contest, open to all college and universities who participated in National Pierogi Day events on Oct. 4. The college’s original recipes, featured on campus as part of the 10th annual observance last fall, were awarded third place and honorable mention. Third prize went to the Keystone Dining Room’s Cuban Pulled Pork Nachos (left). Created by head cook Andrea N. Breon, the recipe included slow-roasted pork shoulder, pulled and tossed in BBQ sauce, topped with thinly sliced deli ham and diced dill pickles, then drizzled with a creamy house-made horseradish Dijon sauce on top of a bed of lightly browned and crisply seared Mrs. T’s Mini Cheese Pierogies. Taking an honorable mention was CC Commons’ General Tso ‘rogies (pictured at right). That recipe, developed by Mike S. Dinan, head cook for CC Commons, called for sautéed mini-pierogies tossed in a sweet and spicy teriyaki-style sauce with julienned carrots, broccoli, roasted peppers, and finished with scallions and toasted sesame seeds. The dishes may be featured from time to time in college dining units; in the meantime, why not try them at home? Recipes
Photos by Amy S. Lingg, Dining Services’ marketing assistant

 

Comments

Liz Paradiso,

What an honor. Both recipes sound great and, when I try them, I will let you know … and I will try them.

Karen Fischer,

Way to go, Mike and Chef Andrea! I’m not surprised; you guys are the best. The college is lucky to have both of you!

janet mcdermott,

Congratulations, Andrea and Mike!

Melinda Heckman,

We know how great you are, but it’s nice to see the world recognize you as well! Congratulations!

Susan Samuels,

Proud of you, Mike! And your great-grandmother would be even prouder!

Jeanne Booth,

Congratulations, everyone! I will certainly be trying both of these recipes.

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