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Dio ScrantonRECTORY, SET, COOK! IV: Pastor Chef Spotlight
Making pierogies is an act of love – in which the whole family can get involved, including neighbors and friends.
“Of course, after you do this once or twice, you won’t have any more friends or neighbors,” Father Ken Seegar jokes.
Father Ken teamed up with Monsignor Jack Bendik, in the kitchen of Villa Saint Joseph in Dunmore, for this year’s Rectory, Set, Cook! competition.
Between the dynamic duo, they made upscale pierogies with seafood and apple fillings – along with Mama Bendik’s homemade applesauce.
Fr. Ken worked endless hours prepping and crafting these pierogies, Msgr. Bendik notes. And it was clear he knew what he was doing. However, he calls himself a cook “not by trade but by habit.”
Either way, he can easily teach a pierogi class, considering he has regularly crafted the potato cheese, farmers cheese, sweet cabbage, sauerkraut, and lekvar (prune) varieties, along with these tricked-out apple and seafood pierogies. Seafood pierogies are his hands-down favorite, and Fr. Ken suggests serving them with scampi sauce. The apple pierogies can be dinner as well – or dessert – and served with cinnamon, cinnamon sugar, or even ice cream. Yes, pierogies and ice cream!
To support Msgr. Bendik and Fr. Ken in this year’s Rectory, Set, Cook! competition, simply click on the following link: https://fundraise.givesmart.com/vf/2025PASTORCHEF/team/TweedleDeeandTweedleDum
