Join us every last Friday and Saturday of the month for our ethnic food sales.
Each purchase of our homemade traditional Carpatho-Rusyn foods helps to support
All Saints Byzantine Catholic Church. Please see the list of items available at this month’s sale.

May 29-30, 2026 Friday 1pm - 5 pm and Saturday 10 am - 2 pm

FROZEN ITEMS AVAILABLE FOR PURCHASE

  • Pierogi (potato & cheese or potato & onion) - $10 per dozen

    • Limited Availability - Sauerkraut pierogi - $10 for 8 pierogi

  • Halušky (braised cabbage and onions with egg noodles) - limited quantity - $5 per pint

  • Bograch (goulash soup) - limited quantity - $10 per pint

  • Holubky (stuffed cabbage rolls) - limited quantity - $10 (quantity varies depending on size)

  • Kolachi Nut Rolls (walnut) - limited quantity - $15 each

    There WILL be a Hot Plate Dine-in or “To-Go” option available while supplies last, Friday evening and Saturday morning from 11 am - 1 pm.

FOR COOKING DIRECTIONS (FROZEN PIEROGIES)
PLEASE SCROLL DOWN

How to Prepare your FROZEN Pierogies

We recommend the following preparation method for enjoying our fresh-frozen, homemade pierogies: (*Do NOT thaw the pierogies before preparation.)

  1. Bring a 2-quart pot of salted water to a rolling boil

  2. Add in FROZEN pierogies

  3. Allow the pierogies to boil for 5-7 minutes, until they float. Stir occasionally to prevent them from sticking together.

  4. Remove the cooked pierogies from the hot water and drain in a colander if available.

  5. Depending on the type of pierogi and personal preference, you may choose to do any one of the following:

    • Serve hot cooked pierogies with some melted butter, sour cream, or sauerkraut (kapusta).

    • In a fry pan, sauté some diced yellow onion in butter or oil. Place cooked pierogies into the pan and cook until lightly crisped on both sides. Serve as is or with sour cream.

    • In a fry pan, sauté some sliced mushrooms of your choice in butter or oil. Place cooked pierogies into the pan and cook until lightly crisped on both sides. Serve as is or with sour cream, and/or sauerkraut (kapusta).

    • For “sweet”/dessert varieties, cooked pierogi can be served warm with some melted butter. Top with fresh fruit, sauces or syrups (like chocolate, strawberry, or even maple), ground cinnamon or powdered sugar, sour or whipped cream.

    • Be creative and come up with some toppings of your own choice - diced, sautéed vegetables, cooked and crumbled bacon or kielbasa, pasta sauce (marinara), salsa, pesto, cheese sauce, hot sauce, barbecue sauce, or even some good old Heinz ketchup.
      *As they say, “You do You!”