Readers uncover pierogi

Ah, pierogi. If you’ve ever spent any time in any of the country’s Eastern European enclaves, you know, like Kelly Slade, just how delightful they can be. And her quest for fresh, handmade pierogi in potato-cheese flavor has been answered.

Stanley M. Czapla said he orders his from Millie’s Pierogi, which is at www.MilliesPierogi.com (or call 800-743-7641), and Shelly Herrick suggested the Polish Deli at 5900 W. Charleston Blvd., where, she said, “although they are frozen, they are delicious.” …

For Irma Gilbert, who’s looking for wafer-sliced sirloin tip for steak sandwiches, Rodney Iverson suggested asking a meat-department worker to slice it thinly or visiting a Mexican market, and along those lines, Ron Lutz of The Butcher Block, 7625 S. Rainbow Blvd., said he’ll slice it. …

For Janet Real, who’s looking for restaurants that serve chicken and dumplings, Sheila Hawkins recommended Lou’s Diner at 431 S. Decatur Blvd. …

For Peggy Lewis, who’s looking for date sugar, Sarah Anderson suggested Shields Date Gardens, which can be reached via www.ShieldsDates.com (or call 800-414-2555). …

And for readers looking for fresh yeast, Jean Zinteck e-mailed that it’s available at Glazier’s Food Market Place at 8530 W. Warm Springs Road. …

Here are reader requests:

Laura O’Rourke: a local source for blood-orange concentrate

Debby Davis: white or wheat “lite” hamburger and hot dog buns

Andrea Noonoo: powdered vanilla similar to that offered at Starbucks

Alan Alaimo: fresh monkfish

Cyndi Lewis: a restaurant that serves pon pon chicken

Jennifer Shydler: Alpine Whites candy bars

James Reid: “red dogs,” natural-casing red-dyed hot dogs

John Kosecka: Snappy Tom tomato juice cocktail

Ingrid Stewart: recommendations for an elegant Sunday brunch buffet similar to that at the late Desert Inn

Amy Lynn Mitchell: Chachies Finely Chopped Salsa.

Dave Fleischli: MPK guacamole

Linda Morelli: Snyder’s of Hanover Old Tyme Pretzels

John Mierta: Polaner regular and sugar-free preserves, especially apricot

Lynn Callahan: Goya brand beans, specifically chickpeas

Gene Abraham: Campbell’s Pepper Pot Soup

Kaye Adams: Seven Seas Green Goddess Salad Dressing

Pat Shiles: canned sliced apples — but not apple pie filling

And the bell desk at Luxor: Woody’s Original Sweet and Sour Barbecue Sauce with the yellow lid, which they used to get at Vons

Readers?

Submit information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125-0070. You also can send faxes to 383-4676 or e-mail her at hrinella@reviewjournal.com. Include your first and last names and, if e-mailing, put “Taste of the Town” in the subject line. Because of the volume of mail received, we can’t respond to each request.