In article >, Ruddell
> wrote:

> Ok, what to do with them? I've boiled them and I've fried them and just
> can't get any decent results. Mushy or tough isn't the options I was
> looking for. What can be done with them?

What *are* you looking for? Are these uncooked when you're working with
them? Frozen? Fresh? I make mine from scratch and boil them, toss
with butter and fried onions, and eat. That they are a kind of noodle
means that there will be some 'tooth' to them. I can't imagine mushy
pirohy. For storage, I bag the cooked and buttered pirohy and freeze
them in packages of six. Thaw and brown lightly in butter and serve on
your finest china -- they deserve it. I'm not from a background wherein
they're deep-fried to cook them.
--
-Barb
<www.jamlady.eboard.com>; Tater Tot Hotdish and Jam Class pics added 2-2-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.