At Villa Saint Joseph in Dunmore, Pennsylvania, Father Ken Seegar and Monsignor Jack Bendik teamed up for this year’s Rectory, Set, Cook! competition. The pair prepared upscale pierogies featuring seafood and apple fillings, accompanied by homemade applesauce provided by Mama Bendik.

Father Ken dedicated many hours to making pierogies and has a history of crafting a variety of flavors, including potato cheese, farmers cheese, sweet cabbage, sauerkraut, and lekvar (prune) pierogies. He noted that his favorite is seafood pierogies and suggested serving them with scampi sauce. He also mentioned that apple pierogies can be enjoyed as either a dinner entrée or a dessert, served with cinnamon, cinnamon sugar, or ice cream.

The event highlights the involvement of family, neighbors, and friends in making food together, and it was held in the spirit of community engagement and shared traditions.

Source: Diocese of Scranton

Source Type: Faith

Source Location: Scranton

Bend, OR

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