On Sat 31 Dec 2005 03:38:10p, Thus Spake Zarathustra, or was it Don Gray?

> In message Mr Libido Incognito wrote:
>
>> Wayne Boatwright wrote:
>> > On Sat 31 Dec 2005 01:29:40a, Thus Spake Zarathustra, or was it Don
>> > Gray?
>> >
>> > > In message Mr Libido Incognito wrote:
>> > >
>> > > > D.Currie wrote:
>> >
>> > Growing up in Cleveland, OH where there were many immigrant families
>> > from eastern Europe, it was easy to find restaurants that were either
>> > in whole or in part ethnic in their cuisine. Typical were Polish,
>> > Slovak, Slovenian, Croatian, Hungarian, German, etc. There are many
>> > crossover dishes that have either slightly or completely different
>> > names, but are very similar.
>> >
>>
>> What Wayne said plus each younger generation takes liberties with the
>> food or messes with the ingredients. Example perogies started out being
>> cooked as just boiled. And these days French Fried is the usual way
>> you'll find them in restaraunts.
>
> I appreciate that and I also make amendments according to mood, taste or
> present company. I'm just trying to work out what to do with the
> pierogies. Are they eaten on their own as a snack. Or are they
> considered as part of a greater meal and if so what are the
> accompaniments. I sure can think of a bucketful of ideas but I'd rather
> play with some ideas which are tried and tested.

IME, in many homes they are served as the main course, often preceded by a
soup and accompanied by a salad or marinated cucumbers. Pierogies made for
a common meatless Friday meal or Lenten meal for many Catholics. Some
folks serve them along with kielbasa for a meat meal.

--
Wayne Boatwright *¿*
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And if we enter a room full of manure, may we believe in the pony.