i need to find a frozen food named granny's gourmet pierogis with onions and margarine, also granny's bought this and granny's gourmet cabbage and noodles - haluski last year at giant eagle grocery store in n.e. ohio - lable said prepared by panhandle food sales in burgettstown, pa. can't locate them online and giant eagle is of no help whatsoever, as usual ! would really like to find these 2 products again - they were excellent.
You probably read this same article but try contacting the person who wrote it. I'm sure she would be able to link you with your yummy product. Haluski all about using your noodles By LIZ ROGERS The Associated Press SLOVAN, Pa. - It all started in the basement of Bill Dugas Sr.'s Burgettstown home. It was the late '60s, and Dugas, who had been distributing pizzas for DeCarlo's Pizza, decided to make his own pies. Duggie's Gold Label, and later, Billy Boy's pizza kits, were born. Back then, Dugas, one of 15 children, couldn't have imagined that his cottage industry would evolve into a food distribution company that employs 35 people and features a dozen other products, pizza among them. During Lent, one of those products, haluski, or cabbage and noodles - goes out the door almost as quickly as workers can shred the cabbage. Dugas' Panhandle Food Sales Inc. makes and distributes from-scratch haluski under the label of Granny's Gourmet Cabbage and Noodles. The product can be found in the freezer case at most area Giant Eagle, Foodland, Shop 'n' Save, Wal-Mart and Festival Foods stores. Bill Dugas Jr. and Dave Dugas are continuing the business founded by their late father more than 40 years ago. "I started with him in the basement," said his son, Bill Dugas Jr., company president. "That's all we did through the '70s, '80s and mid-'90s - made pizzas." In fact, the elder Dugas is credited with being the first to create a fresh pizza kit. As customer demand evolved, so did Panhandle's product line. The haluski production became possible with the 1998 acquisition of Freeport Kitchen's in Monongahela. "We never really changed the recipe," said Dave Dugas, vice president and production manager, during a recent tour of the production facilities in Slovan. On this day in early March, the aroma of cooking cabbage hangs heavy in the air as a visitor approaches the business on Route 18. Inside, three employees take turns using a paddle that resembles an oar to stir the giant kettles containing simmering haluski. "I think the whole town knows when we're making it," says floor supervisor Dianna Serish of Slovan, a 17-year veteran of the company. The recipe is rather simple: Cook 50 pounds of shredded fresh cabbage with margarine and assorted seasonings for about 45 minutes. Add roughly 80 pounds of cooked noodles, simmer 10 minutes longer and package. James Bilbay of Southview uses a meat grinder to make quick work of shredding cabbage. The extruder does double duty for prepping vegetables for other products, such as the company's vegetable lasagna. The cabbage cooks down in one kettle while the noodles boil in another. When the noodles are ready, the colander is lifted from the water with the help of a pulley system rigged to the ceiling - the brainchild of a Panhandle employee. Before the invention, two men were needed to lift the heavy noodles. The cabbage and noodles are simmered together about 10 minutes longer, and then scooped into aluminum trays for packaging. Workers can make as many as 12 batches per shift, or 1,200 pounds of haluski. In a single production day, Panhandle goes through roughly 480 pounds of dry noodles and 3,600 pounds of fresh cabbage. During Lent, haluski may be on the schedule as many as five days a week, depending on orders, Dugas said. This season, production began about a month earlier, with inventory stockpiled in a large, walk-in freezer. After Easter, production generally drops to about five days a month. That's not to say haluski isn't consumed at other times of the year. "We saw a big spike in sales around graduation," Dugas said, adding that the three-pound trays are "great for tailgate parties, too." Panhandle also produces pierogies, which are sold under the Granny's Gourmet label. The precooked potato and cheese pierogies are packaged with sauteed onions and margarine and frozen. Like the haluski, the pierogies are designed to go from the freezer to the oven to the table. No other preparation is needed. In 1998, the company purchased Schiavo Foods in Burgettstown, and continues to make gnoccis, fettucini, spaghetti, ravioli and other pastas. Its products are shipped as far as Washington, Texas, Florida, the Carolinas and New Jersey, as well as sold regionally under assorted private labels. April 2, 2006 3:16 AM
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