I went to Penzeys as reported in an earlier post today and brought two
packages of sauerkraut-filled pirohy to the manager. When she regained
her composure (something about being verklempt) she said, "Are they
triangular?" I said that OF COURSE they are, I make them the RIGHT way
‹ and she came around the counter and hugged me. "No one makes them
triangular like Mom did; I always see those dumb half-round ones." So
there, Bucko!!
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

On Nov 29, 3:04 pm, Melba's Jammin' >
wrote:
> I went to Penzeys as reported in an earlier post today and brought two
> packages of sauerkraut-filled pirohy to the manager. When she regained
> her composure (something about being verklempt) she said, "Are they
> triangular?" I said that OF COURSE they are, I make them the RIGHT way
> ‹ and she came around the counter and hugged me. "No one makes them
> triangular like Mom did; I always see those dumb half-round ones." So
> there, Bucko!!


Semicircular, like: http://www.pierogy.com/retail/default.asp

Hey, it ain't all bad, at least I'm eating them, and no work.

Sheldonski

Oh pshaw, on Thu 29 Nov 2007 01:04:03p, Melba's Jammin' meant to say...

> I went to Penzeys as reported in an earlier post today and brought two
> packages of sauerkraut-filled pirohy to the manager. When she regained
> her composure (something about being verklempt) she said, "Are they
> triangular?" I said that OF COURSE they are, I make them the RIGHT way
> ‹ and she came around the counter and hugged me. "No one makes them
> triangular like Mom did; I always see those dumb half-round ones." So
> there, Bucko!!

The only ones I've ever seen made in someone's home were triangular. All
the commercial ones I've seen are half-circles.

--
Wayne Boatwright

Date: Thursday, Nov 29,2007

*******************************************
Countdown 'til Christmas
3wks 2dys 10hrs
*******************************************
'A gift of humanity is what I want for
Christmas!!' - Opus
*******************************************

Melba's Jammin' > wrote in
:

> I went to Penzeys as reported in an earlier post today and
> brought two packages of sauerkraut-filled pirohy to the
> manager.

oh! may i *please* have the recipe? my psychotic boyfriend's
father used to make the best sauerkraut pirohy, but he died
before i could get the recipe from him. those pirohy & his
meatballs were the reason i put up with his nutcase son as
long as i did... (to be fair, the boyfriend didn't try to kill
me until *after* his dad died...)
lee <i promise i'll make them triangular>

Melba's Jammin' > wrote:

> When she regained
> her composure (something about being verklempt) she said, "Are they
> triangular?" I said that OF COURSE they are, I make them the RIGHT way
> ‹ and she came around the counter and hugged me.

Oh, oh... they are clustering! Blasphemous, degenerate apostates!

Sharpen your pitchforks and ignite your torches, brethren! Gather the
firewood! Do not let the witches escape!

Bubba

"enigma" > wrote in message
. ..
> Melba's Jammin' > wrote in
> :
>
>> I went to Penzeys as reported in an earlier post today and
>> brought two packages of sauerkraut-filled pirohy to the
>> manager.
>
> oh! may i *please* have the recipe? my psychotic boyfriend's
> father used to make the best sauerkraut pirohy, but he died
> before i could get the recipe from him. those pirohy & his
> meatballs were the reason i put up with his nutcase son as
> long as i did... (to be fair, the boyfriend didn't try to kill
> me until *after* his dad died...)
> lee <i promise i'll make them triangular>


I am not The Queen Mum, here, but I do have a Polish cookbook that a lovely
little Pani gave me (it's original,as it was translated from the Polish)
Here is the recipe I have for them:

Pirogen or Dough Pockets (pierogi)
2 c flour
2 small eggs or 1 lg egg
few tbsp warm water

Mix flour, eggs and water and work dough until firm. Divide into 2 parts
and roll each piece into a thin sheet on a floured board. Arrange stuffing
by the spoonful along one edge of a piece of dough 2-3 inches from edge.
Fold over and cut out in shape of semi-circle with a pastry cutter or a
glass. Press edges of dough together. Repeat until all the dough and
filling have been used up. If necessary, reroll leftover dough and repeat.
This is a fast way of making the pockets. Cook in boiling water like
noodles, covered so that they will steam. In a few minutes when pockets
rise to the top, they are done. Serve with drawn butter.

Fillings:
1. Cheese
2 egg yolks
1 tsp butter
1 lb pot or farmer cheese
dash of salt
1 tsp sugar
Optional: 3/4 c raisins

Cream egg yolks and butter. Combine with cheese, season, and mix
thoroughly. For a sweet filling, add the sugar and raisins. Fill as
directed above.

2. Potato
2 lbs potatoes
1/2 onion minced
1 heaping tbsp butter
salt and pepper
2-3 tbsp cottage or farmer cheese
drawn butter and parmesan or bread crumbs for topping

Cook, mash and season potatoes. Fry onion to a light golden brown in
butter. Combine with mashed potatoes and season to taste: add cheese if
desired. Mix thoroughly and proceed to fill and cook pockets.

3. Cabbage
2 sm or 1 lg head of cabbage
2 tbsp cooked dried mushrooms
salt and pepper
topping of drawn butter with bread crumbs or fried minced onion.

Cut cabbage into small sections core, and parboil in a salted water for 10
minutes. Drain. (insert recipe for Sweet cabbage he as my book refers
to this recipe). Melt 1 tbsp butter and brown 1 med. minced onion. Add
this to cabbage and add 3 tsp beef bouillon. Let simmer for approximately
an hour. At that time add 1/2 tsp of either Maggi or Kitchen Bouquet and 2
tsp. flour and simmer another five minutes. (now back to the pierogi
filling) Soak mushrooms in water overnight and simmer for 1/2 and hour
before using. Remove from liquid, chop into pieces and add to cabbage
mixture. Fill pockets as previously instructed.


I also have recipes for fruit filling but these are the savory ones. Let me
know if you want me to post those as well.
-ginny

In article >,
enigma > wrote:

> Melba's Jammin' > wrote in
> :
>
> > I went to Penzeys as reported in an earlier post today and
> > brought two packages of sauerkraut-filled pirohy to the
> > manager.
>
> oh! may i *please* have the recipe?
> lee <i promise i'll make them triangular>

See that you do.
I've mixed the dough in a food processor for years, Lee. Mom did it by
hand and my guess is that my sisters do it by hand. Do whatever works.

{ Exported from MasterCook Mac }

Pirohy

Recipe By: Barb Schaller, posted to r.f.cooking 11/30/2007

4 cups all-purpose flour
1 small mealy potato, peeled, cooked
2 eggs
1/2 teaspoon salt
3/4 cup warm water

28 ounces sauerkraut drained and rinsed
1 small onion diced
black pepper
1 tablespoon oil

4 ounces butter (1 stick)
1 small onion diced

In food processor bowl using dough blade process flour, potato, eggs,
and salt until combined. With motor running, gradually add
approximately 1/2-2/3 cup warm water, incorporating into dough. Dough
should be medium-soft but not sticky. Remove from workbowl, cover, and
let rest at least 30-45 minutes. Roll out dough, about 1/4 at a time,
to about 1/8" thickness on lightly floured board or counter top and cut
3-1/2" squares with a pizza cutter or other cutter.

To make sauerkraut (kapusta) filling, drain kraut into a 3-quart
saucepan, cover with cold water, and cook about 10-15 minutes. Drain
thoroughly, squeezing excess moisture out with hands, chop, and fry with
onion in oil about 10 minutes or so. Season with black pepper as
desired.

Place about 1 teaspoon of filling on the side of the dough that was on
the board/counter, then pinch edges together to seal securely. Don't
get filling in the seal or it won't. Seal.

Seal pirohy in the proper and holy triangular shape. Place filled
pirohy on a towel-covered cookie sheet until all are formed or about
10-15 are prepared. To cook, bring a large kettle of lightly salted
water (5-8 quarts) to a rolling boil and gently drop in the pirohy,
maintaining the boil and stirring with a wood spoon. Boil at
medium-high heat for about 7 minutes, Carefully remove from boiling
water and toss lightly with onion butter sauce made by cooking onion in
butter until just barely beginning to brown. Eat and enjoy! Makes
about 60 pirohy.

Some would argue that pirohy are best when they are leftover and browned
lightly in a skillet another day. Your call.

For long term keeping, I freeze them in packages of 6 in a plastic
freezer bag after cooking and buttering. Freezing them raw is a crappy
idea.
er
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' > wrote in
:

> In article >,
> enigma > wrote:
>
>> Melba's Jammin' > wrote in
>> :
>>
>> > I went to Penzeys as reported in an earlier post today
>> > and brought two packages of sauerkraut-filled pirohy to
>> > the manager.
>>
>> oh! may i *please* have the recipe?
>> lee <i promise i'll make them triangular>
>
> See that you do.
> I've mixed the dough in a food processor for years, Lee.
> Mom did it by hand and my guess is that my sisters do it by
> hand. Do whatever works.
>
> { Exported from MasterCook Mac }
>
> Pirohy
>
> Recipe By: Barb Schaller, posted to r.f.cooking 11/30/2007
>
> 4 cups all-purpose flour
> 1 small mealy potato, peeled, cooked
> 2 eggs
> 1/2 teaspoon salt
> 3/4 cup warm water
>
> 28 ounces sauerkraut drained and rinsed
> 1 small onion diced
> black pepper
> 1 tablespoon oil
>
> 4 ounces butter (1 stick)
> 1 small onion diced
>
> In food processor bowl using dough blade process flour,
> potato, eggs, and salt until combined. With motor running,
> gradually add approximately 1/2-2/3 cup warm water,
> incorporating into dough. Dough should be medium-soft but
> not sticky. Remove from workbowl, cover, and let rest at
> least 30-45 minutes. Roll out dough, about 1/4 at a time,
> to about 1/8" thickness on lightly floured board or counter
> top and cut 3-1/2" squares with a pizza cutter or other
> cutter.
>
> To make sauerkraut (kapusta) filling, drain kraut into a
> 3-quart saucepan, cover with cold water, and cook about
> 10-15 minutes. Drain thoroughly, squeezing excess moisture
> out with hands, chop, and fry with onion in oil about 10
> minutes or so. Season with black pepper as desired.
>
> Place about 1 teaspoon of filling on the side of the dough
> that was on the board/counter, then pinch edges together
> to seal securely. Don't get filling in the seal or it
> won't. Seal.
>
> Seal pirohy in the proper and holy triangular shape. Place
> filled pirohy on a towel-covered cookie sheet until all are
> formed or about 10-15 are prepared. To cook, bring a large
> kettle of lightly salted water (5-8 quarts) to a rolling
> boil and gently drop in the pirohy, maintaining the boil
> and stirring with a wood spoon. Boil at medium-high heat
> for about 7 minutes, Carefully remove from boiling water
> and toss lightly with onion butter sauce made by cooking
> onion in butter until just barely beginning to brown.
> Eat and enjoy! Makes about 60 pirohy.
>
> Some would argue that pirohy are best when they are
> leftover and browned lightly in a skillet another day.
> Your call.
>
> For long term keeping, I freeze them in packages of 6 in a
> plastic freezer bag after cooking and buttering. Freezing
> them raw is a crappy idea.

thank you! this sounds very close to Mr. V's recipe.
and also thanks to Ginny. i'll be trying your recipes as well.
i like pirohy, but not the frozen ones i've found at the
store.
lee

Melba's Jammin' > wrote:

> To make sauerkraut (kapusta) filling,

"Kapusta" is cabbage; sauerkraut is "kyslá kapusta", as in "pirohy s
kyslou kapustou". Ha!

> For long term keeping, I freeze them in packages of 6 in a plastic
> freezer bag after cooking and buttering. Freezing them raw is a crappy
> idea.

Unmitigated nonsense. Feh!

Bubba

(Victor Sack) wrote in news:1i8gbqs.1pxe3q61v87l34N%
:

> Melba's Jammin' > wrote:
>
>> To make sauerkraut (kapusta) filling,
>
> "Kapusta" is cabbage; sauerkraut is "kyslá kapusta", as in "pirohy s
> kyslou kapustou". Ha!
>
>> For long term keeping, I freeze them in packages of 6 in a plastic
>> freezer bag after cooking and buttering. Freezing them raw is a
crappy
>> idea.
>
> Unmitigated nonsense. Feh!
>
> Bubba
>

We all know the best perogies are cut out using a jelly jar glass and
those circles are filled and folded into half moons before
boiling....It's in the orientation pamphlets... see the section on how
You too can impress your Eastern European Neighbours.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > To make sauerkraut (kapusta) filling,
>
> "Kapusta" is cabbage; sauerkraut is "kyslá kapusta", as in "pirohy s
> kyslou kapustou". Ha!

You are, for once correct, but in a household where kyslá was about the
only way we ate cabbage, other than slaw or in holubky, mom just called
it (and thus, I grew up calling it) kapusta and skip the kyslá. Take it
up with my mother, Sonny. Whoops, too late. "-)
>
> > For long term keeping, I freeze them in packages of 6 in a plastic
> > freezer bag after cooking and buttering. Freezing them raw is a crappy
> > idea.
>
> Unmitigated nonsense. Feh!
>
> Bubba

Unmitigated Feh! yourself, Bubba. Brother Dan and I tried it a year ago
and I was sorely disappointed. We froze them individually and then
bagged them. The dough seemed tough when cooked. But, Sweetpea, if it
works for you and you likes it, then that's terrific. Mmmwwaaaahh!
(I'm in the holiday spirit.)

--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

hahabogus > wrote:

> We all know the best perogies are cut out using a jelly jar glass and
> those circles are filled and folded into half moons before
> boiling....It's in the orientation pamphlets... see the section on how
> You too can impress your Eastern European Neighbours.

The very best pierogi/pirohy/pelmeni etc. are cut out not with just any
jelly jar glass, but specifically with a Barb's Beety Beauty one.

Failing that, it is best to use an ordinary thin-rimmed tea glass, like
the one in a glass holder shown he
<http://img0.liveinternet.ru/images/attach/b/0/14320/14320286_IMG_2393.jpg>.
The diameter is typically ca. 7 cm (2.76 in), producing proper, little,
plump pierogi/pirohy/pelmeni, not the Barb-arous giant, unlady-like,
flat, triangular, uszki.

Victor

Melba's Jammin' > wrote:

> Unmitigated Feh! yourself, Bubba. Brother Dan and I tried it a year ago
> and I was sorely disappointed. We froze them individually and then
> bagged them. The dough seemed tough when cooked. But, Sweetpea, if it
> works for you and you likes it, then that's terrific. Mmmwwaaaahh!
> (I'm in the holiday spirit.)

I do not care what you and your brother Dan tried once in your lifetime.
I made it hundreds of time. In every country making dumplings of this
kind they are frozen raw by the millions every single day. Few, if any,
people freeze them cooked. The Chinese, who ultimately invented
dumplings of this kind, also always freeze them raw, if they freeze them
at all. In the "old countries", you will find not a single cookbook
with a recipe calling for freezing cooked dumplings. Feh!

Oh, and lose that potato in the dough! Feh, again! And roll out the
dough to about a third of the thickness your recipe is calling for. No
wonder the dough gets tough! Feh, yet again!

Bubba

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > Unmitigated Feh! yourself, Bubba. Brother Dan and I tried it a year ago
> > and I was sorely disappointed. We froze them individually and then
> > bagged them. The dough seemed tough when cooked. But, Sweetpea, if it
> > works for you and you likes it, then that's terrific. Mmmwwaaaahh!
> > (I'm in the holiday spirit.)
>
> I do not care what you and your brother Dan tried once in your lifetime.
> I made it hundreds of time. In every country making dumplings of this
> kind they are frozen raw by the millions every single day. Few, if any,
> people freeze them cooked. The Chinese, who ultimately invented
> dumplings of this kind, also always freeze them raw, if they freeze them
> at all. In the "old countries", you will find not a single cookbook
> with a recipe calling for freezing cooked dumplings. Feh!
>
> Oh, and lose that potato in the dough! Feh, again! And roll out the
> dough to about a third of the thickness your recipe is calling for. No
> wonder the dough gets tough! Feh, yet again!
>
> Bubba

Like I said, if it works for you, it's terrific.
And feh, yet again right backatcha! Ppffthhggbtt! The potato is in
the dough on the advise of someone who knows what she's doing. Its
addition improved my pirohy. And my dough is just fine as it is -- I
don't measure its thickness and I don't even know what the recipe says.
And I don't care what the Chinese do with theirs.

Oh, and did I say, "Bite me!"? "-)
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Oh pshaw, on Sun 02 Dec 2007 08:31:07p, Melba's Jammin' meant to say...

> In article >,
> (Victor Sack) wrote:
>
>> Melba's Jammin' > wrote:
>>
>> > Unmitigated Feh! yourself, Bubba. Brother Dan and I tried it a year
ago
>> > and I was sorely disappointed. We froze them individually and then
>> > bagged them. The dough seemed tough when cooked. But, Sweetpea, if
it
>> > works for you and you likes it, then that's terrific. Mmmwwaaaahh!
>> > (I'm in the holiday spirit.)
>>
>> I do not care what you and your brother Dan tried once in your lifetime.
>> I made it hundreds of time. In every country making dumplings of this
>> kind they are frozen raw by the millions every single day. Few, if any,
>> people freeze them cooked. The Chinese, who ultimately invented
dumplings
>> of this kind, also always freeze them raw, if they freeze them at all.
In
>> the "old countries", you will find not a single cookbook with a recipe
>> calling for freezing cooked dumplings. Feh!
>>
>> Oh, and lose that potato in the dough! Feh, again! And roll out the
>> dough to about a third of the thickness your recipe is calling for. No
>> wonder the dough gets tough! Feh, yet again!
>>
>> Bubba
>
> Like I said, if it works for you, it's terrific.
> And feh, yet again right backatcha! Ppffthhggbtt! The potato is in
> the dough on the advise of someone who knows what she's doing. Its
> addition improved my pirohy. And my dough is just fine as it is -- I
> don't measure its thickness and I don't even know what the recipe says.
> And I don't care what the Chinese do with theirs.
>
> Oh, and did I say, "Bite me!"? "-)

Such hostility, Barb! :-)

--
Wayne Boatwright

Date: Sun, 12/2/2007

*******************************************
Today is: First Sunday of Advent
Countdown 'til Christmas
3wks 3hrs
*******************************************
The only thing shorter than a weekend
is a vacation.

"Wayne Boatwright" > wrote in message
3.184...
> Oh pshaw, on Sun 02 Dec 2007 08:31:07p, Melba's Jammin' meant to say...
>
>> In article >,
>> (Victor Sack) wrote:
>>
>>> Melba's Jammin' > wrote:
>>>
>>> > Unmitigated Feh! yourself, Bubba. Brother Dan and I tried it a year
> ago
>>> > and I was sorely disappointed. We froze them individually and then
>>> > bagged them. The dough seemed tough when cooked. But, Sweetpea, if
> it
>>> > works for you and you likes it, then that's terrific. Mmmwwaaaahh!
>>> > (I'm in the holiday spirit.)
>>>
>>> I do not care what you and your brother Dan tried once in your lifetime.
>>> I made it hundreds of time. In every country making dumplings of this
>>> kind they are frozen raw by the millions every single day. Few, if any,
>>> people freeze them cooked. The Chinese, who ultimately invented
> dumplings
>>> of this kind, also always freeze them raw, if they freeze them at all.
> In
>>> the "old countries", you will find not a single cookbook with a recipe
>>> calling for freezing cooked dumplings. Feh!
>>>
>>> Oh, and lose that potato in the dough! Feh, again! And roll out the
>>> dough to about a third of the thickness your recipe is calling for. No
>>> wonder the dough gets tough! Feh, yet again!
>>>
>>> Bubba
>>
>> Like I said, if it works for you, it's terrific.
>> And feh, yet again right backatcha! Ppffthhggbtt! The potato is in
>> the dough on the advise of someone who knows what she's doing. Its
>> addition improved my pirohy. And my dough is just fine as it is -- I
>> don't measure its thickness and I don't even know what the recipe says.
>> And I don't care what the Chinese do with theirs.
>>
>> Oh, and did I say, "Bite me!"? "-)
>
> Such hostility, Barb! :-)
>
> --
> Wayne Boatwright
>
> Date: Sun, 12/2/2007
>
> *******************************************
> Today is: First Sunday of Advent
> Countdown 'til Christmas
> 3wks 3hrs
> *******************************************
> The only thing shorter than a weekend
> is a vacation.


Once they've 'feh'ed out at each other and bitten off more than either can
chew ( the bite me comment)over pierogies, we can then ask them which
kielbasa they prefer, Polish, Ukrainian, the Russian and German sausages
with similar spices........this could go on for days.

Wayne, call Michael, he's been sick and is bored to tears, this could prove
entertaining.
-ginny

Oh pshaw, on Mon 03 Dec 2007 08:24:49a, Virginia Tadrzynski meant to
say...

>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> Oh pshaw, on Sun 02 Dec 2007 08:31:07p, Melba's Jammin' meant to say...
>>
>>> In article >,
>>> (Victor Sack) wrote:
>>>
>>>> Melba's Jammin' > wrote:
>>>>
>>>> > Unmitigated Feh! yourself, Bubba. Brother Dan and I tried it a
>>>> > year ago and I was sorely disappointed. We froze them individually
>>>> > and then bagged them. The dough seemed tough when cooked. But,
>>>> > Sweetpea, if it works for you and you likes it, then that's
>>>> > terrific. Mmmwwaaaahh! (I'm in the holiday spirit.)
>>>>
>>>> I do not care what you and your brother Dan tried once in your
>>>> lifetime. I made it hundreds of time. In every country making
>>>> dumplings of this kind they are frozen raw by the millions every
>>>> single day. Few, if any, people freeze them cooked. The Chinese,
>>>> who ultimately invented dumplings of this kind, also always freeze
>>>> them raw, if they freeze them at all. In the "old countries", you
>>>> will find not a single cookbook with a recipe calling for freezing
>>>> cooked dumplings. Feh!
>>>>
>>>> Oh, and lose that potato in the dough! Feh, again! And roll out the
>>>> dough to about a third of the thickness your recipe is calling for.
>>>> No wonder the dough gets tough! Feh, yet again!
>>>>
>>>> Bubba
>>>
>>> Like I said, if it works for you, it's terrific.
>>> And feh, yet again right backatcha! Ppffthhggbtt! The potato is in
>>> the dough on the advise of someone who knows what she's doing. Its
>>> addition improved my pirohy. And my dough is just fine as it is -- I
>>> don't measure its thickness and I don't even know what the recipe
>>> says. And I don't care what the Chinese do with theirs.
>>>
>>> Oh, and did I say, "Bite me!"? "-)
>>
>> Such hostility, Barb! :-)
>>
>> --
>> Wayne Boatwright
>>
>> Date: Sun, 12/2/2007
>>
>> *******************************************
>> Today is: First Sunday of Advent
>> Countdown 'til Christmas
>> 3wks 3hrs
>> *******************************************
>> The only thing shorter than a weekend is a vacation.
>
>
> Once they've 'feh'ed out at each other and bitten off more than either
> can chew ( the bite me comment)over pierogies, we can then ask them
> which kielbasa they prefer, Polish, Ukrainian, the Russian and German
> sausages with similar spices........this could go on for days.

This coujld get really ugly, Ginny! <veg>

> Wayne, call Michael, he's been sick and is bored to tears, this could
> prove entertaining.
> -ginny

I will get in touch with Michael.

Have a great day!!!

--
Wayne Boatwright

Date: 12(XII)/3(III)/07(MMVII)

*******************************************
Countdown 'til Christmas
3wks 15hrs 45mins
*******************************************
I don't believe in reason, objective
reality or collective farming.
*******************************************

On Dec 2, 11:12 pm, Wayne Boatwright > wrote:
> Oh pshaw, on Sun 02 Dec 2007 08:31:07p, Melba's Jammin' meant to say...
>
>
>
>
>
> > In article >,
> > (Victor Sack) wrote:
>
> >> Melba's Jammin' > wrote:
>
> >> > Unmitigated Feh! yourself, Bubba. Brother Dan and I tried it a year
> ago
> >> > and I was sorely disappointed. We froze them individually and then
> >> > bagged them. The dough seemed tough when cooked. But, Sweetpea, if
> it
> >> > works for you and you likes it, then that's terrific. Mmmwwaaaahh!
> >> > (I'm in the holiday spirit.)
>
> >> I do not care what you and your brother Dan tried once in your lifetime.
> >> I made it hundreds of time. In every country making dumplings of this
> >> kind they are frozen raw by the millions every single day. Few, if any,
> >> people freeze them cooked. The Chinese, who ultimately invented
> dumplings
> >> of this kind, also always freeze them raw, if they freeze them at all.
> In
> >> the "old countries", you will find not a single cookbook with a recipe
> >> calling for freezing cooked dumplings. Feh!
>
> >> Oh, and lose that potato in the dough! Feh, again! And roll out the
> >> dough to about a third of the thickness your recipe is calling for. No
> >> wonder the dough gets tough! Feh, yet again!
>
> >> Bubba
>
> > Like I said, if it works for you, it's terrific.
> > And feh, yet again right backatcha! Ppffthhggbtt! The potato is in
> > the dough on the advise of someone who knows what she's doing. Its
> > addition improved my pirohy. And my dough is just fine as it is -- I
> > don't measure its thickness and I don't even know what the recipe says.
> > And I don't care what the Chinese do with theirs.
>
> > Oh, and did I say, "Bite me!"? "-)
>
> Such hostility, Barb! :-)
>
> --
> Wayne Boatwright
>
> Date: Sun, 12/2/2007
>
> *******************************************
> Today is: First Sunday of Advent
> Countdown 'til Christmas
> 3wks 3hrs
> *******************************************
> The only thing shorter than a weekend
> is a vacation.

Perogi fanatics can be violent

John Kane, Kingston ON Canada

On Sun, 02 Dec 2007 21:31:07 -0600, Melba's Jammin'
> wrote:

>In article >,
> (Victor Sack) wrote:
>
>> Melba's Jammin' > wrote:
>>
>> > Unmitigated Feh! yourself, Bubba. Brother Dan and I tried it a year ago
>> > and I was sorely disappointed. We froze them individually and then
>> > bagged them. The dough seemed tough when cooked. But, Sweetpea, if it
>> > works for you and you likes it, then that's terrific. Mmmwwaaaahh!
>> > (I'm in the holiday spirit.)
>>
>> I do not care what you and your brother Dan tried once in your lifetime.
>> I made it hundreds of time. In every country making dumplings of this
>> kind they are frozen raw by the millions every single day. Few, if any,
>> people freeze them cooked. The Chinese, who ultimately invented
>> dumplings of this kind, also always freeze them raw, if they freeze them
>> at all. In the "old countries", you will find not a single cookbook
>> with a recipe calling for freezing cooked dumplings. Feh!
>>
>> Oh, and lose that potato in the dough! Feh, again! And roll out the
>> dough to about a third of the thickness your recipe is calling for. No
>> wonder the dough gets tough! Feh, yet again!
>>
>> Bubba
>
>Like I said, if it works for you, it's terrific.
>And feh, yet again right backatcha! Ppffthhggbtt! The potato is in
>the dough on the advise of someone who knows what she's doing. Its
>addition improved my pirohy. And my dough is just fine as it is -- I
>don't measure its thickness and I don't even know what the recipe says.
>And I don't care what the Chinese do with theirs.
>
>Oh, and did I say, "Bite me!"? "-)

clearly, the u.n. needs to step in to prevent this pierogie cold war
before it once again turns hot. don't make me send george up there.

your pal,
condi

Melba's Jammin' > wrote:

> Like I said, if it works for you, it's terrific.

Pay attention! It works for most everyone - that is the point. The
only ones for whom it did not work - just once - are you and your
brother Dan. You both are bad influence and ought to disown each other.

> And feh, yet again right backatcha! Ppffthhggbtt! The potato is in
> the dough on the advise of someone who knows what she's doing. Its
> addition improved my pirohy.

Indeed. Your giant, un-ladylike uszki are flat to the point of
emaciation. They need all the additions they can get.

> And my dough is just fine as it is -- I
> don't measure its thickness and I don't even know what the recipe says.

So, who posted it, then? "Someone who knows what she's doing"?

> And I don't care what the Chinese do with theirs.

They do something that makes 'em good for freezing raw, among other
things.

> Oh, and did I say, "Bite me!"? "-)

You did. And, on more than one occasion, I readily offered to bite the
world-famous beetroot tattoo on your left buttock. The offer stands,
but, as always, you are going to backpedal now.

Bubba

blake murphy > wrote:

> clearly, the u.n. needs to step in to prevent this pierogie cold war
> before it once again turns hot.

Au contraire! Frozen pierogi are destined for boiling. Vive la guerre
chaude!

Victor

Melba's Jammin' > wrote in
:

> In article >,
> (Victor Sack) wrote:
>
>> Melba's Jammin' > wrote:
>>
>> > Unmitigated Feh! yourself, Bubba. Brother Dan and I tried it a
>> > year ago and I was sorely disappointed. We froze them individually
>> > and then bagged them. The dough seemed tough when cooked. But,
>> > Sweetpea, if it works for you and you likes it, then that's
>> > terrific. Mmmwwaaaahh! (I'm in the holiday spirit.)
>>
>> I do not care what you and your brother Dan tried once in your
>> lifetime. I made it hundreds of time. In every country making
>> dumplings of this kind they are frozen raw by the millions every
>> single day. Few, if any, people freeze them cooked. The Chinese,
>> who ultimately invented dumplings of this kind, also always freeze
>> them raw, if they freeze them at all. In the "old countries", you
>> will find not a single cookbook with a recipe calling for freezing
>> cooked dumplings. Feh!
>>
>> Oh, and lose that potato in the dough! Feh, again! And roll out the
>> dough to about a third of the thickness your recipe is calling for.
>> No wonder the dough gets tough! Feh, yet again!
>>
>> Bubba
>
> Like I said, if it works for you, it's terrific.
> And feh, yet again right backatcha! Ppffthhggbtt! The potato is in
> the dough on the advise of someone who knows what she's doing. Its
> addition improved my pirohy. And my dough is just fine as it is -- I
> don't measure its thickness and I don't even know what the recipe
> says. And I don't care what the Chinese do with theirs.
>
> Oh, and did I say, "Bite me!"? "-)




Are you two married(to each other)?? Or divorced?

enigma > wrote in news:Xns99F952E9A17B5enigmaempirenet@
199.125.85.9:

> Melba's Jammin' > wrote in
> :
>
>> In article >,
>> enigma > wrote:
>>
>>> Melba's Jammin' > wrote in
>>> :
>>>
>>> > I went to Penzeys as reported in an earlier post today
>>> > and brought two packages of sauerkraut-filled pirohy to
>>> > the manager.
>>>
>>> oh! may i *please* have the recipe?
>>> lee <i promise i'll make them triangular>
>>
>> See that you do.
>> I've mixed the dough in a food processor for years, Lee.
>> Mom did it by hand and my guess is that my sisters do it by
>> hand. Do whatever works.
>>
>> { Exported from MasterCook Mac }
>>
>> Pirohy
>>
>> Recipe By: Barb Schaller, posted to r.f.cooking 11/30/2007
>>
>> 4 cups all-purpose flour
>> 1 small mealy potato, peeled, cooked
>> 2 eggs
>> 1/2 teaspoon salt
>> 3/4 cup warm water
>>
>> 28 ounces sauerkraut drained and rinsed
>> 1 small onion diced
>> black pepper
>> 1 tablespoon oil
>>
>> 4 ounces butter (1 stick)
>> 1 small onion diced
>>
>> In food processor bowl using dough blade process flour,
>> potato, eggs, and salt until combined. With motor running,
>> gradually add approximately 1/2-2/3 cup warm water,
>> incorporating into dough. Dough should be medium-soft but
>> not sticky. Remove from workbowl, cover, and let rest at
>> least 30-45 minutes. Roll out dough, about 1/4 at a time,
>> to about 1/8" thickness on lightly floured board or counter
>> top and cut 3-1/2" squares with a pizza cutter or other
>> cutter.
>>
>> To make sauerkraut (kapusta) filling, drain kraut into a
>> 3-quart saucepan, cover with cold water, and cook about
>> 10-15 minutes. Drain thoroughly, squeezing excess moisture
>> out with hands, chop, and fry with onion in oil about 10
>> minutes or so. Season with black pepper as desired.
>>
>> Place about 1 teaspoon of filling on the side of the dough
>> that was on the board/counter, then pinch edges together
>> to seal securely. Don't get filling in the seal or it
>> won't. Seal.
>>
>> Seal pirohy in the proper and holy triangular shape. Place
>> filled pirohy on a towel-covered cookie sheet until all are
>> formed or about 10-15 are prepared. To cook, bring a large
>> kettle of lightly salted water (5-8 quarts) to a rolling
>> boil and gently drop in the pirohy, maintaining the boil
>> and stirring with a wood spoon. Boil at medium-high heat
>> for about 7 minutes, Carefully remove from boiling water
>> and toss lightly with onion butter sauce made by cooking
>> onion in butter until just barely beginning to brown.
>> Eat and enjoy! Makes about 60 pirohy.
>>
>> Some would argue that pirohy are best when they are
>> leftover and browned lightly in a skillet another day.
>> Your call.
>>
>> For long term keeping, I freeze them in packages of 6 in a
>> plastic freezer bag after cooking and buttering. Freezing
>> them raw is a crappy idea.
>
> thank you! this sounds very close to Mr. V's recipe.
> and also thanks to Ginny. i'll be trying your recipes as well.
> i like pirohy, but not the frozen ones i've found at the
> store.
> lee




http://www.betterbeerfood.com/ep5.php

In article >,
PeterLucas > wrote:

> Melba's Jammin' > wrote in
> :
>
> > In article >,
> > (Victor Sack) wrote:
> >
> >> Melba's Jammin' > wrote:
> >>
> >> > Unmitigated Feh! yourself, Bubba. Brother Dan and I tried it a
> >> > year ago and I was sorely disappointed. We froze them individually
> >> > and then bagged them. The dough seemed tough when cooked. But,
> >> > Sweetpea, if it works for you and you likes it, then that's
> >> > terrific. Mmmwwaaaahh! (I'm in the holiday spirit.)
> >>
> >> I do not care what you and your brother Dan tried once in your
> >> lifetime. I made it hundreds of time. In every country making
> >> dumplings of this kind they are frozen raw by the millions every
> >> single day. Few, if any, people freeze them cooked. The Chinese,
> >> who ultimately invented dumplings of this kind, also always freeze
> >> them raw, if they freeze them at all. In the "old countries", you
> >> will find not a single cookbook with a recipe calling for freezing
> >> cooked dumplings. Feh!
> >>
> >> Oh, and lose that potato in the dough! Feh, again! And roll out the
> >> dough to about a third of the thickness your recipe is calling for.
> >> No wonder the dough gets tough! Feh, yet again!
> >>
> >> Bubba
> >
> > Like I said, if it works for you, it's terrific.
> > And feh, yet again right backatcha! Ppffthhggbtt! The potato is in
> > the dough on the advise of someone who knows what she's doing. Its
> > addition improved my pirohy. And my dough is just fine as it is -- I
> > don't measure its thickness and I don't even know what the recipe
> > says. And I don't care what the Chinese do with theirs.
> >
> > Oh, and did I say, "Bite me!"? "-)

> Are you two married(to each other)??

Rob is a broad-minded chap but he wouldn't go for that. And I drive one
man nuts now and I sorely doubt that Bubba Vic would want to be included
in the party. :-) (That's becuz HE'S NUTS all on his own!!)

> Or divorced?

Not me. Year #42 coming up ‹ 15 years of wedded bliss, 5 that were
so-so, and 22. . . . (Well, *I* think it's funny!! HWSRN never does.)
It's for Bubba to tell if he's divorced or no. :-)


--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

In article >,
blake murphy > wrote:

> On Sun, 02 Dec 2007 21:31:07 -0600, Melba's Jammin'
> > wrote:
>
> >In article >,
> > (Victor Sack) wrote:
> >
> >> Melba's Jammin' > wrote:
> >>
> >> > Unmitigated Feh! yourself, Bubba. Brother Dan and I tried it a year ago
> >> > and I was sorely disappointed. We froze them individually and then
> >> > bagged them. The dough seemed tough when cooked. But, Sweetpea, if it
> >> > works for you and you likes it, then that's terrific. Mmmwwaaaahh!
> >> > (I'm in the holiday spirit.)
> >>
> >> I do not care what you and your brother Dan tried once in your lifetime.
> >> I made it hundreds of time. In every country making dumplings of this
> >> kind they are frozen raw by the millions every single day. Few, if any,
> >> people freeze them cooked. The Chinese, who ultimately invented
> >> dumplings of this kind, also always freeze them raw, if they freeze them
> >> at all. In the "old countries", you will find not a single cookbook
> >> with a recipe calling for freezing cooked dumplings. Feh!
> >>
> >> Oh, and lose that potato in the dough! Feh, again! And roll out the
> >> dough to about a third of the thickness your recipe is calling for. No
> >> wonder the dough gets tough! Feh, yet again!
> >>
> >> Bubba
> >
> >Like I said, if it works for you, it's terrific.
> >And feh, yet again right backatcha! Ppffthhggbtt! The potato is in
> >the dough on the advise of someone who knows what she's doing. Its
> >addition improved my pirohy. And my dough is just fine as it is -- I
> >don't measure its thickness and I don't even know what the recipe says.
> >And I don't care what the Chinese do with theirs.
> >
> >Oh, and did I say, "Bite me!"? "-)
>
> clearly, the u.n. needs to step in to prevent this pierogie cold war
> before it once again turns hot. don't make me send george up there.
>
> your pal,
> condi

Not to worry. Bubba knows he's wrong but he likes to play with me. And
it's mutual -- *I* know he's wrong, too, and *I* like to play with *him*!
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

"Melba's Jammin'" > wrote in message
...
> In article >,
> blake murphy > wrote:
>
>> On Sun, 02 Dec 2007 21:31:07 -0600, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > (Victor Sack) wrote:
>> >
>> >> Melba's Jammin' > wrote:
>> >>
>> >> > Unmitigated Feh! yourself, Bubba. Brother Dan and I tried it a year
>> >> > ago
>> >> > and I was sorely disappointed. We froze them individually and then
>> >> > bagged them. The dough seemed tough when cooked. But, Sweetpea, if
>> >> > it
>> >> > works for you and you likes it, then that's terrific. Mmmwwaaaahh!
>> >> > (I'm in the holiday spirit.)
>> >>
>> >> I do not care what you and your brother Dan tried once in your
>> >> lifetime.
>> >> I made it hundreds of time. In every country making dumplings of this
>> >> kind they are frozen raw by the millions every single day. Few, if
>> >> any,
>> >> people freeze them cooked. The Chinese, who ultimately invented
>> >> dumplings of this kind, also always freeze them raw, if they freeze
>> >> them
>> >> at all. In the "old countries", you will find not a single cookbook
>> >> with a recipe calling for freezing cooked dumplings. Feh!
>> >>
>> >> Oh, and lose that potato in the dough! Feh, again! And roll out the
>> >> dough to about a third of the thickness your recipe is calling for.
>> >> No
>> >> wonder the dough gets tough! Feh, yet again!
>> >>
>> >> Bubba
>> >
>> >Like I said, if it works for you, it's terrific.
>> >And feh, yet again right backatcha! Ppffthhggbtt! The potato is in
>> >the dough on the advise of someone who knows what she's doing. Its
>> >addition improved my pirohy. And my dough is just fine as it is -- I
>> >don't measure its thickness and I don't even know what the recipe says.
>> >And I don't care what the Chinese do with theirs.
>> >
>> >Oh, and did I say, "Bite me!"? "-)
>>
>> clearly, the u.n. needs to step in to prevent this pierogie cold war
>> before it once again turns hot. don't make me send george up there.
>>
>> your pal,
>> condi
>
> Not to worry. Bubba knows he's wrong but he likes to play with me. And
> it's mutual -- *I* know he's wrong, too, and *I* like to play with *him*!
> --
> -Barb, Mother Superior, HOSSSPoJ
> Notes about our meals in Tuscany have been posted to
> http://www.jamlady.eboard.com; 10-16-2007


Barbara!!!! Not in public!! Please.
-ginny

"margaret suran" > ha scritto nel messaggio
...
>
>>>> In article >,
>>>> (Victor Sack) wrote:
>>>>
>>>>> Melba's Jammin' > wrote:
>
>
>
> >>>> In the "old countries", you will find not a single cookbook
> >>>> with a recipe calling for freezing cooked dumplings.
>
> I have Fehs for both of you. Did it never occur to you that, of course,
> there would be no recipes for freezing cooked or raw dumplings.
>
> Nobody had a freezer!!!!!!

Or you could say everyone lived in one.
--
http://www.judithgreenwood.com

On Mon, 3 Dec 2007 19:45:20 GMT, Janet Baraclough
> wrote:

>The message >
>from blake murphy > contains these words:
>
>
>> clearly, the u.n. needs to step in to prevent this pierogie cold war
>> before it once again turns hot. don't make me send george up there.
>
> Can he cook ?
>
> Janet.
>

haven't you heard? my husband - er, george - can do anything.

your pal,
condi

On Tue, 04 Dec 2007 08:39:55 -0600, Melba's Jammin'
> wrote:

>In article >,
> blake murphy > wrote:
>
>> On Sun, 02 Dec 2007 21:31:07 -0600, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > (Victor Sack) wrote:
>> >
>> >> Melba's Jammin' > wrote:
>> >>
>> >> > Unmitigated Feh! yourself, Bubba. Brother Dan and I tried it a year ago
>> >> > and I was sorely disappointed. We froze them individually and then
>> >> > bagged them. The dough seemed tough when cooked. But, Sweetpea, if it
>> >> > works for you and you likes it, then that's terrific. Mmmwwaaaahh!
>> >> > (I'm in the holiday spirit.)
>> >>
>> >> I do not care what you and your brother Dan tried once in your lifetime.
>> >> I made it hundreds of time. In every country making dumplings of this
>> >> kind they are frozen raw by the millions every single day. Few, if any,
>> >> people freeze them cooked. The Chinese, who ultimately invented
>> >> dumplings of this kind, also always freeze them raw, if they freeze them
>> >> at all. In the "old countries", you will find not a single cookbook
>> >> with a recipe calling for freezing cooked dumplings. Feh!
>> >>
>> >> Oh, and lose that potato in the dough! Feh, again! And roll out the
>> >> dough to about a third of the thickness your recipe is calling for. No
>> >> wonder the dough gets tough! Feh, yet again!
>> >>
>> >> Bubba
>> >
>> >Like I said, if it works for you, it's terrific.
>> >And feh, yet again right backatcha! Ppffthhggbtt! The potato is in
>> >the dough on the advise of someone who knows what she's doing. Its
>> >addition improved my pirohy. And my dough is just fine as it is -- I
>> >don't measure its thickness and I don't even know what the recipe says.
>> >And I don't care what the Chinese do with theirs.
>> >
>> >Oh, and did I say, "Bite me!"? "-)
>>
>> clearly, the u.n. needs to step in to prevent this pierogie cold war
>> before it once again turns hot. don't make me send george up there.
>>
>> your pal,
>> condi
>
>Not to worry. Bubba knows he's wrong but he likes to play with me. And
>it's mutual -- *I* know he's wrong, too, and *I* like to play with *him*!

good thing rob is a broad-minded chap.

your pal,
blake

In article >,
blake murphy > wrote:

> On Tue, 04 Dec 2007 08:39:55 -0600, Melba's Jammin'
> > wrote:
>
> >In article >,
> > blake murphy > wrote:
> >
> >> On Sun, 02 Dec 2007 21:31:07 -0600, Melba's Jammin'
> >> > wrote:
> >>
> >> >In article >,
> >> > (Victor Sack) wrote:
> >> >
> >> >> Melba's Jammin' > wrote:
> >> >>
> >> >> > Unmitigated Feh! yourself, Bubba. Brother Dan and I tried it a year
> >> >> > ago
> >> >> > and I was sorely disappointed. We froze them individually and then
> >> >> > bagged them. The dough seemed tough when cooked. But, Sweetpea, if
> >> >> > it
> >> >> > works for you and you likes it, then that's terrific. Mmmwwaaaahh!
> >> >> > (I'm in the holiday spirit.)
> >> >>
> >> >> I do not care what you and your brother Dan tried once in your
> >> >> lifetime.
> >> >> I made it hundreds of time. In every country making dumplings of this
> >> >> kind they are frozen raw by the millions every single day. Few, if
> >> >> any,
> >> >> people freeze them cooked. The Chinese, who ultimately invented
> >> >> dumplings of this kind, also always freeze them raw, if they freeze
> >> >> them
> >> >> at all. In the "old countries", you will find not a single cookbook
> >> >> with a recipe calling for freezing cooked dumplings. Feh!
> >> >>
> >> >> Oh, and lose that potato in the dough! Feh, again! And roll out the
> >> >> dough to about a third of the thickness your recipe is calling for. No
> >> >> wonder the dough gets tough! Feh, yet again!
> >> >>
> >> >> Bubba
> >> >
> >> >Like I said, if it works for you, it's terrific.
> >> >And feh, yet again right backatcha! Ppffthhggbtt! The potato is in
> >> >the dough on the advise of someone who knows what she's doing. Its
> >> >addition improved my pirohy. And my dough is just fine as it is -- I
> >> >don't measure its thickness and I don't even know what the recipe says.
> >> >And I don't care what the Chinese do with theirs.
> >> >
> >> >Oh, and did I say, "Bite me!"? "-)
> >>
> >> clearly, the u.n. needs to step in to prevent this pierogie cold war
> >> before it once again turns hot. don't make me send george up there.
> >>
> >> your pal,
> >> condi
> >
> >Not to worry. Bubba knows he's wrong but he likes to play with me. And
> >it's mutual -- *I* know he's wrong, too, and *I* like to play with *him*!
>
> good thing rob is a broad-minded chap.
>
> your pal,
> blake

You dipstick!! Playing is not the same as playing around!
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

In article >,
margaret suran > wrote:

> >>> In article >,
> >>> (Victor Sack) wrote:
> >>>
> >>>> Melba's Jammin' > wrote:
>
>
>
> >>>> In the "old countries", you will find not a single cookbook
> >>>> with a recipe calling for freezing cooked dumplings.
>
> I have Fehs for both of you. Did it never occur to you that, of course,
> there would be no recipes for freezing cooked or raw dumplings.
>
> Nobody had a freezer!!!!!!

I hadn't gotten to that point yet, Gretl. Thank you for reminding me.
Bubba oughta quit while he's not too far behind.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

PeterLucas > wrote:

> Melba's Jammin' > wrote in:
>
> > (Victor Sack) wrote:
> >
> >> No wonder the dough gets tough! Feh, yet again!
> >
> > Oh, and did I say, "Bite me!"? "-)
>
> Are you two married(to each other)?? Or divorced?

Yes.

Victor

Melba's Jammin' > wrote:

> Not to worry. Bubba knows he's wrong

You wish... you wish...

> but he likes to play with me.

Very much so! But you are always so demure and retiring... must be the
quaint way you make your uszki...

> And
> it's mutual -- *I* know he's wrong, too, and *I* like to play with *him*!

Oh, yeah?! Then let me bite that beet tattoo, already!

Bubba

margaret suran > wrote:

> >>> (Victor Sack) wrote:
>
> >>>> In the "old countries", you will find not a single cookbook
> >>>> with a recipe calling for freezing cooked dumplings.
>
> I have Fehs for both of you. Did it never occur to you that, of course,
> there would be no recipes for freezing cooked or raw dumplings.
>
> Nobody had a freezer!!!!!!

"Old countries", not Florida!

Bubba

Giusi wrote:
>
> "margaret suran" > ha scritto nel messaggio
> ...
> >
> >>>> In article >,
> >>>> (Victor Sack) wrote:
> >>>>
> >>>>> Melba's Jammin' > wrote:
> >
> >
> >
> > >>>> In the "old countries", you will find not a single cookbook
> > >>>> with a recipe calling for freezing cooked dumplings.
> >
> > I have Fehs for both of you. Did it never occur to you that, of course,
> > there would be no recipes for freezing cooked or raw dumplings.
> >
> > Nobody had a freezer!!!!!!
>
> Or you could say everyone lived in one.


LOL true enough. In Siberia (and presumably other equally cold places)
foods were/are stored in snowbanks. Rather like at university when we
hung foods out the window in winter, since we weren't allowed fridges
and the like in our student housing. Looks tacky but works a treat!

In article >, Arri London >
wrote:

> Giusi wrote:
> >
> > "margaret suran" > ha scritto nel messaggio
> > ...
> > >
> > >>>> In article >,
> > >>>> (Victor Sack) wrote:
> > >>>>
> > >>>>> Melba's Jammin' > wrote:
> > >
> > >
> > >
> > > >>>> In the "old countries", you will find not a single cookbook
> > > >>>> with a recipe calling for freezing cooked dumplings.
> > >
> > > I have Fehs for both of you. Did it never occur to you that, of course,
> > > there would be no recipes for freezing cooked or raw dumplings.
> > >
> > > Nobody had a freezer!!!!!!
> >
> > Or you could say everyone lived in one.
>
>
> LOL true enough. In Siberia (and presumably other equally cold places)
> foods were/are stored in snowbanks. Rather like at university when we
> hung foods out the window in winter, since we weren't allowed fridges
> and the like in our student housing. Looks tacky but works a treat!

In my neck o' the woods, I have an "auxiliary freezer." It also houses
two cars and a bunch of other "stuff." :-) "We love it here, we love
it here, we love it here."
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' wrote:
>
> In article >, Arri London >
> wrote:
>
> > Giusi wrote:
> > >
> > > "margaret suran" > ha scritto nel messaggio
> > > ...
> > > >
> > > >>>> In article >,
> > > >>>> (Victor Sack) wrote:
> > > >>>>
> > > >>>>> Melba's Jammin' > wrote:
> > > >
> > > >
> > > >
> > > > >>>> In the "old countries", you will find not a single cookbook
> > > > >>>> with a recipe calling for freezing cooked dumplings.
> > > >
> > > > I have Fehs for both of you. Did it never occur to you that, of course,
> > > > there would be no recipes for freezing cooked or raw dumplings.
> > > >
> > > > Nobody had a freezer!!!!!!
> > >
> > > Or you could say everyone lived in one.
> >
> >
> > LOL true enough. In Siberia (and presumably other equally cold places)
> > foods were/are stored in snowbanks. Rather like at university when we
> > hung foods out the window in winter, since we weren't allowed fridges
> > and the like in our student housing. Looks tacky but works a treat!
>
> In my neck o' the woods, I have an "auxiliary freezer." It also houses
> two cars and a bunch of other "stuff." :-) "We love it here, we love
> it here, we love it here."
> --


Whatever works is what I say. We use our north-facing screened porch as
supplementary freezer/fridge space in winter.