Text 23276, 108 rader
Skriven 2012-04-03 21:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MIKE ROBERTS
Ärende: Ukrainian food
======================
-=> Quoting Mike Roberts to Jim Weller <=-

 -> Are you referring to the Mongol invasion of Ghenis Khan

 MR> The understanding that I got from the documentary was that it was such
 MR> a huge country, expanding well into the Asia, that Asians in Russia.
 MR> although asian, were russian.

That's certainly true. Both Asians in the east and Turkics in the
southern regions. I read somewhere there are over 100 ethnic groups
altogether and that barely half the population is Russian.

 MR> Even the Orthodox in
 MR> America, for the most part Celebrate on the 25th.

Ours don't. But then you are a melting pot whereas we consider
ourselves a cultural mosaic and immigrants are under less pressure
to conform to majority ways.

 MR> We used to celebrate in January too.

It's a bonus that you can do your Christmas shopping on Boxing Day
and take advantage of the sales.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pierogi Dough 1
 Categories: Pasta, Polish, Russian, Pies
      Yield: 12 Servings
 
      2 c  All-purpose flour
      2    Eggs
    1/2 ts Salt
    1/3 c  Water
 
  This is my Grandmother's recipe. This come from Poland.
  
  Mound flour on bread board with a well in the center.  Drop eggs
  and salt into well.  Add water, working from center to outside of
  mound, mix flour into liquid in center with one hand and keep
  dough mounded with the other. Knead until well mixed and firm.
  Cover dough with a warm bowl and let rest 10 minutes.
  
  Divide dough into halves.  Roll out 1/2 dough on floured surface
  as thin as possible.  If it gets too thick, it turns noodle-like
  and they are no good. Cut 3 inch rounds with biscuit cutter or
  bowl mouth. Place filling a little to one side of center.  Moisten
  edges with water fold over and pinch edges together.  Be sure they
  are sealed well or all the filling will leak out. Drop pierogi
  into boiling water. Cook gently 3-5 minutes, or until they float.
  Lift out of water with perforated spoon, and drop them into a
  frying pan with butter or margarine. Fry until golden.
  
  This recipe yields only about a dozen.  I always double or triple
  it. If I'm going to go thru the trouble of making them, I'm going
  to freeze some too.  If you want to freeze them, make sure you
  boil them first, then rub margarine on them so they don't stick
  together in the freezer. Then thaw in the microwave and drop them
  in the frying pan.
  
  Recipe by: Dan Eisenreich
  From: Garry Howard
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pierogi Cabbage Filling
 Categories: Pasta, Polish, Russian, Pies
      Yield: 1 batch
 
      1    Head cabbage
     70 oz Sauerkraut
      1 sm Onion
      1    Clove garlic
     10 tb Butter
 
  Parboil cabbage in boiling water for ten to fifteen minutes.
  Rinse, drain, cool, and thoroughly wring moisture from cabbage and
  sauerkraut; set aside. The drier the cabbage and sauerkraut the
  less time required to complete cooking.  Saute onion and garlic in
  2 Tbsp. butter. Add cabbage and sauerkraut and remainder of
  butter; cook for approximately one half hour or until cabbage is
  soft and mixture is reasonably dry. It is important that the
  mixture not be too moist in order to prevent wetting dough during
  the filling process; wet dough will cause pierogi to break open
  during cooking!
  
  Allow mixture to stand in refrigerator (in covered bowl) for twenty
  four hours prior to filling pierogi dough.
  
  Recipe by: Dan Eisenreich
  From: Garry Howard
 
MMMMM
 

Cheers

YK Jim


... She has bad taste in beer which is to say taste dissimilar to my own.

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