Pierogies with Smoked Salmon 

1 package Golden brand Pierogies

3 TBS Butter

2 TBS Flour

1 ½ cups Light Cream

¼ cup Sherry

4 oz. Smoked Salmon (cut into small pieces)

1 TBS fresh Dill (chopped)

1 tsp Basil (chopped)

Boil pierogies according to the package instructions then drain.  In a small sauce pan melt butter then stir in the flour and cook for 2 minute over low heat.  Add light cream to butter and flour and simmer until slightly thick.  Whip in the sherry and simmer for 5 minutes.  Remove from heat and add the salmon.  Pour the sauce over the pierogies, sprinkle with the chopped dill and basil and serve.