Dimitri wrote:
> OK the "Who taught you to cook" post got me thinking:
>
> What did your grandmother cook that you miss the most:
>
> Russian Stroganoff, Stuffed Cabbage,
> Greek Avgolemano soup, Loukomathes, cutlets & Greek/Russian Easter
> cheese Pascha, Rice Pilaf
> Step Grandmother - Pasta Sauce, Spaghetti Carbonara, & Gnocchi.
>
> Dimitri

Slovak: stuffed cabbage, goulash, poppy seed bread and walnut rolls....
And she cooked all of it on a wood burning kitchen stove... *sigh* god
but my Bubba could cook...

On Tue 15 Jul 2008 01:54:05p, George Cebulka told us...

> Dimitri wrote:
>> OK the "Who taught you to cook" post got me thinking:
>>
>> What did your grandmother cook that you miss the most:
>>
>> Russian Stroganoff, Stuffed Cabbage,
>> Greek Avgolemano soup, Loukomathes, cutlets & Greek/Russian Easter
>> cheese Pascha, Rice Pilaf
>> Step Grandmother - Pasta Sauce, Spaghetti Carbonara, & Gnocchi.
>>
>> Dimitri
>
> Slovak: stuffed cabbage, goulash, poppy seed bread and walnut
> rolls.... And she cooked all of it on a wood burning kitchen stove...
> *sigh* god but my Bubba could cook...

I'm not Slovak but have many friends and a former partner who are. I just
recently made a big batch of stuffed cabbage. I must remember to make
poppy seed and nut rolls for the holidays this year. I really do love good
Slovak cooking.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 07(VII)/15(XV)/08(MMVIII)
-------------------------------------------
-------------------------------------------
To be, or not to be, those are the
parameters.
-------------------------------------------

On Jul 13, 5:32*pm, "Dimitri" > wrote:
> OK the "Who taught you to cook" post got me thinking:
>
> What did your grandmother cook that you miss the most:
>
> Russian * *Stroganoff, Stuffed Cabbage,
> Greek * *Avgolemano soup, Loukomathes, cutlets & Greek/Russian Easter cheese
> Pascha, Rice Pilaf
> Step Grandmother - Pasta Sauce, Spaghetti Carbonara, & Gnocchi.
>
> Dimitri

Nice subject, Dimitri. My Italian grandma, Nona, was a fabulous cook,
but one of the things I remember is going to visit for the day when
school was out. She had an orchard, and lots of cherry trees- Royal
Annes. She always put out a big lunch- leftover spaghetti, salad,
cottage cheese, salami, etc. Seemed like she could pull a meal out of
thin air!

On Tue, 15 Jul 2008 16:19:25 -0700 (PDT), merryb >
wrote:

>She always put out a big lunch- leftover spaghetti, salad,
>cottage cheese, salami, etc. Seemed like she could pull a meal out of
>thin air!

So, I'm not the only one who thinks cottage cheese and spaghetti are
naturals together.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

In article >,
George Cebulka > wrote:

> Dimitri wrote:
> > OK the "Who taught you to cook" post got me thinking:
> >
> > What did your grandmother cook that you miss the most:

> > Dimitri
>
> Slovak: stuffed cabbage, goulash, poppy seed bread and walnut rolls....
> And she cooked all of it on a wood burning kitchen stove... *sigh* god
> but my Bubba could cook...

George, if you don't have this book, Slovensky Jedlo, you should give it
consideration. You'll remember foods you've forgotten. '-)
http://www.capital.net/~pem/cookbook.html

Are you having a problem making holubky? Maybe I can help. Ja som
Slovachka! '-)

Dobru' chut' !

--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

George Cebulka wrote:
> Dimitri wrote:
>> OK the "Who taught you to cook" post got me thinking:
>>
>> What did your grandmother cook that you miss the most:
>>
>> Russian Stroganoff, Stuffed Cabbage,
>> Greek Avgolemano soup, Loukomathes, cutlets & Greek/Russian Easter
>> cheese Pascha, Rice Pilaf
>> Step Grandmother - Pasta Sauce, Spaghetti Carbonara, & Gnocchi.
>>
>> Dimitri
>
> Slovak: stuffed cabbage, goulash, poppy seed bread and walnut
> rolls.... And she cooked all of it on a wood burning kitchen stove...
> *sigh* god but my Bubba could cook...

*SMACK* (that was the sound of me giving myself a dope slap) ..... I
forgot once of my Bubba's best dishes..... Pierogi ... Home made...tasty
, wonderful pierogi.... potato, saurkrute, poratoe and chesse, potato
and saurkrute, prune (yup, prune)...*sigh* I miss my bubba...

Wayne Boatwright wrote:
> On Tue 15 Jul 2008 01:54:05p, George Cebulka told us...
>
>> Dimitri wrote:
>>> OK the "Who taught you to cook" post got me thinking:
>>>
>>> What did your grandmother cook that you miss the most:
>>>
>>> Russian Stroganoff, Stuffed Cabbage,
>>> Greek Avgolemano soup, Loukomathes, cutlets & Greek/Russian Easter
>>> cheese Pascha, Rice Pilaf
>>> Step Grandmother - Pasta Sauce, Spaghetti Carbonara, & Gnocchi.
>>>
>>> Dimitri
>> Slovak: stuffed cabbage, goulash, poppy seed bread and walnut
>> rolls.... And she cooked all of it on a wood burning kitchen stove...
>> *sigh* god but my Bubba could cook...
>
> I'm not Slovak but have many friends and a former partner who are. I just
> recently made a big batch of stuffed cabbage. I must remember to make
> poppy seed and nut rolls for the holidays this year. I really do love good
> Slovak cooking.
>
Oh yeah...Food was always a huge part of family gatherings. Adult in the
kitchen/dining room...us young ones at card tables wherever there was
space... and food....lots and lots of good slovak food.

Melba's Jammin' wrote:
> In article >,
> George Cebulka > wrote:
>
>> Dimitri wrote:
>>> OK the "Who taught you to cook" post got me thinking:
>>>
>>> What did your grandmother cook that you miss the most:
>
>>> Dimitri
>> Slovak: stuffed cabbage, goulash, poppy seed bread and walnut rolls....
>> And she cooked all of it on a wood burning kitchen stove... *sigh* god
>> but my Bubba could cook...
>
> George, if you don't have this book, Slovensky Jedlo, you should give it
> consideration. You'll remember foods you've forgotten. '-)
> http://www.capital.net/~pem/cookbook.html
>
> Are you having a problem making holubky? Maybe I can help. Ja som
> Slovachka! '-)
>
> Dobru' chut' !
>

lol...Sorry I don't speak language...The sad part is that none of us
grandkids do. That ability was lost with our parents generation. I
remember my dad telling me that Bubba and Jedo were very strict about
them using English outside the home. I think the lesson stuck a bit too
well.
Thanks for the tip on the book. I'm going to pick up a copy.
Do you have the FCSLA - Slovak-American Cookbook? I have well worn copy
dating from 1972. www.fcsla.com/cookbook.shtml
I think I make pretty good stuffed cabbage, if the fact that
whenever I make a batch, it goes really quickly... However, I would be
more than interested in your version of the recipe.. Just for curiosity
sake, what part of the country are you from? And how many generations
from the old country are you?
George

On Wed 16 Jul 2008 10:30:46a, George Cebulka told us...

> Wayne Boatwright wrote:
>> On Tue 15 Jul 2008 01:54:05p, George Cebulka told us...
>>
>>> Dimitri wrote:
>>>> OK the "Who taught you to cook" post got me thinking:
>>>>
>>>> What did your grandmother cook that you miss the most:
>>>>
>>>> Russian Stroganoff, Stuffed Cabbage,
>>>> Greek Avgolemano soup, Loukomathes, cutlets & Greek/Russian Easter
>>>> cheese Pascha, Rice Pilaf
>>>> Step Grandmother - Pasta Sauce, Spaghetti Carbonara, & Gnocchi.
>>>>
>>>> Dimitri
>>> Slovak: stuffed cabbage, goulash, poppy seed bread and walnut
>>> rolls.... And she cooked all of it on a wood burning kitchen stove...
>>> *sigh* god but my Bubba could cook...
>>
>> I'm not Slovak but have many friends and a former partner who are. I
>> just recently made a big batch of stuffed cabbage. I must remember to
>> make poppy seed and nut rolls for the holidays this year. I really do
>> love good Slovak cooking.
>>
> Oh yeah...Food was always a huge part of family gatherings. Adult in the
> kitchen/dining room...us young ones at card tables wherever there was
> space... and food....lots and lots of good slovak food.
>

What area do you live in, George?

--
Wayne Boatwright
-------------------------------------------
Wednesday, 07(VII)/16(XVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Does anyone have any questions? Any
answers? Anyone care for a mint?
--Rita Rudner
-------------------------------------------

In article >,
George Cebulka > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > George Cebulka > wrote:
> >
> >> Dimitri wrote:
> >>> OK the "Who taught you to cook" post got me thinking:
> >>>
> >>> What did your grandmother cook that you miss the most:
> >
> >>> Dimitri
> >> Slovak: stuffed cabbage, goulash, poppy seed bread and walnut rolls....
> >> And she cooked all of it on a wood burning kitchen stove... *sigh* god
> >> but my Bubba could cook...
> >
> > George, if you don't have this book, Slovensky Jedlo, you should give it
> > consideration. You'll remember foods you've forgotten. '-)
> > http://www.capital.net/~pem/cookbook.html
> >
> > Are you having a problem making holubky? Maybe I can help. Ja som
> > Slovachka! '-)
> >
> > Dobru' chut' !
> >
>
> lol...Sorry I don't speak language...The sad part is that none of us
> grandkids do. That ability was lost with our parents generation. I
> remember my dad telling me that Bubba and Jedo were very strict about
> them using English outside the home. I think the lesson stuck a bit too
> well.
> Thanks for the tip on the book. I'm going to pick up a copy.
> Do you have the FCSLA - Slovak-American Cookbook? I have well worn copy
> dating from 1972. www.fcsla.com/cookbook.shtml
> I think I make pretty good stuffed cabbage, if the fact that
> whenever I make a batch, it goes really quickly... However, I would be
> more than interested in your version of the recipe.. Just for curiosity
> sake, what part of the country are you from? And how many generations
> from the old country are you?
> George

Holubky
Cook about 1/4 cup rice in an equal amount of water until the water's
gone.
Fry up some chopped onion (and maybe a little green pepper) in oil and
mix it with the rice. Stir in an egg.
Moosh up a pound or so of ground beef and mix it with the rice mixture.
Don't forget the salt and pepper.
Loosen the leaves from a nice head of cabbage. I usually do it by
cutting a cone out of the core end, sticking a two-prong cooking fork in
it and dunking it in boiling water for a few seconds‹usually the leaf
will fall off. Might have to cut more from the core to detach the
leaves.
Trim the rib from the cabbage leaf with a knife.
Core end toward you, put a big tablespoon of the meat and rice mixture
in the bottom middle part and roll it over once, then fold in the sides
and roll it again to close it up. I don't believe in toothpicks; it you
do this right, there's no need for them anyway.
Coarsely shop the cabbage that you didn't use and put half of it in the
bottom of a large casserole dish or deep baking pan (I use Mom's old
cast aluminum roaster that's about 6-8" deep). You can now put a layer
of kapusta on top of the rolls if you wish. Spread the rest of the
chopped cabbage on top. Pour a can of tomato juice over it and bake at
350 degrees, covered, for about an hour.
I think that's about it. I'm not much for measuring any of it, George.
Sorry about that.

Oven-browned potatoes and rye bread are not bad things to have with
this. :-)

I'm from Minnesota but my folks both got off the boat in 1914 (Mom) and
not sure when Dad came over. "Our People" are from what's now NE
Slovakia, a small village near the city of Humenne, the foothills of the
Carpathian Mountains. I'm claimed by the Carpatho-Rusins, truth be
told, but it's easier for me to say Slovak and let it go at that. (Andy
Warhol was one of us.)


--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

sf wrote:
> On Tue, 15 Jul 2008 16:19:25 -0700 (PDT), merryb >
> wrote:
>
>> She always put out a big lunch- leftover spaghetti, salad,
>> cottage cheese, salami, etc. Seemed like she could pull a meal out of
>> thin air!
>
> So, I'm not the only one who thinks cottage cheese and spaghetti are
> naturals together.
>
>
Better with egg noodles and butter. It was a cheap meal when I was a
kid. Sometimes we'd get surprised with cinnamon and sugar on it.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Wed, 16 Jul 2008 20:49:36 -0500, Janet Wilder
> wrote:

>sf wrote:
>> On Tue, 15 Jul 2008 16:19:25 -0700 (PDT), merryb >
>> wrote:
>>
>>> She always put out a big lunch- leftover spaghetti, salad,
>>> cottage cheese, salami, etc. Seemed like she could pull a meal out of
>>> thin air!
>>
>> So, I'm not the only one who thinks cottage cheese and spaghetti are
>> naturals together.
>>
>>
>Better with egg noodles and butter. It was a cheap meal when I was a
>kid. Sometimes we'd get surprised with cinnamon and sugar on it.

I don't mix them like that (what you posted sounds yummy, btw). I
like my spaghetti with a side of cottage cheese. Don't know why, it's
certainly not a meal from my childhood, I like them on the same plate
and eating them together. I like leftover red sauced enchiladas with
cottage cheese too, so it's not some weird tomato sauce thing.




--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Janet wrote:

>> So, I'm not the only one who thinks cottage cheese and spaghetti are
>> naturals together.
>>
>>
> Better with egg noodles and butter. It was a cheap meal when I was a
> kid. Sometimes we'd get surprised with cinnamon and sugar on it.

Sounds like an extremely-simplified version of noodle kugel.

Bob

In article >,
George Cebulka > wrote:

> George Cebulka wrote:
> > Dimitri wrote:
> >> OK the "Who taught you to cook" post got me thinking:
> >>
> >> What did your grandmother cook that you miss the most:
> >>
> >> Russian Stroganoff, Stuffed Cabbage,
> >> Greek Avgolemano soup, Loukomathes, cutlets & Greek/Russian Easter
> >> cheese Pascha, Rice Pilaf
> >> Step Grandmother - Pasta Sauce, Spaghetti Carbonara, & Gnocchi.
> >>
> >> Dimitri
> >
> > Slovak: stuffed cabbage, goulash, poppy seed bread and walnut
> > rolls.... And she cooked all of it on a wood burning kitchen stove...
> > *sigh* god but my Bubba could cook...
>
> *SMACK* (that was the sound of me giving myself a dope slap) ..... I
> forgot once of my Bubba's best dishes..... Pierogi ... Home made...tasty
> , wonderful pierogi.... potato, saurkrute, poratoe and chesse, potato
> and saurkrute, prune (yup, prune)...*sigh* I miss my bubba...

Do you make pirohy, George? ("Pierogi" is the Polish word.) I make a
few prune pirohy around the Christmas holiday; that was the only time
Mom made them (for Christmas Eve's meatless supper). Sometimes I cook
and mash prunes, other times I just plump the whole pitted ones and dip
them in cinnamon sugar before encasing them in the properly cut dough
squares.

I have a good dough recipe. Mom spins in her grave when she sees me
rolling the dough with a pasta machine, though. :-) My dough involves
a small cooked potato and it does not involve sour cream as some do.

--
-Barb, Mother Superior, HOSSSPoJ
rec.food.cooking
Preserved Fruit Administrator
"Always in a jam. Never in a stew." - Evergene

Wayne Boatwright wrote:
> On Wed 16 Jul 2008 10:30:46a, George Cebulka told us...
>
>> Wayne Boatwright wrote:
>>> On Tue 15 Jul 2008 01:54:05p, George Cebulka told us...
>>>
>>>> Dimitri wrote:
>>>>> OK the "Who taught you to cook" post got me thinking:
>>>>>
>>>>> What did your grandmother cook that you miss the most:
>>>>>
>>>>> Russian Stroganoff, Stuffed Cabbage,
>>>>> Greek Avgolemano soup, Loukomathes, cutlets & Greek/Russian Easter
>>>>> cheese Pascha, Rice Pilaf
>>>>> Step Grandmother - Pasta Sauce, Spaghetti Carbonara, & Gnocchi.
>>>>>
>>>>> Dimitri
>>>> Slovak: stuffed cabbage, goulash, poppy seed bread and walnut
>>>> rolls.... And she cooked all of it on a wood burning kitchen stove...
>>>> *sigh* god but my Bubba could cook...
>>> I'm not Slovak but have many friends and a former partner who are. I
>>> just recently made a big batch of stuffed cabbage. I must remember to
>>> make poppy seed and nut rolls for the holidays this year. I really do
>>> love good Slovak cooking.
>>>
>> Oh yeah...Food was always a huge part of family gatherings. Adult in the
>> kitchen/dining room...us young ones at card tables wherever there was
>> space... and food....lots and lots of good slovak food.
>>
>
> What area do you live in, George?
>

I live in Pittsburgh. Originally I'm from central PA, near State College.

Melba's Jammin' wrote:
> In article >,
> George Cebulka > wrote:
>
>> George Cebulka wrote:
>>> Dimitri wrote:
>>>> OK the "Who taught you to cook" post got me thinking:
>>>>
>>>> What did your grandmother cook that you miss the most:
>>>>
>>>> Russian Stroganoff, Stuffed Cabbage,
>>>> Greek Avgolemano soup, Loukomathes, cutlets & Greek/Russian Easter
>>>> cheese Pascha, Rice Pilaf
>>>> Step Grandmother - Pasta Sauce, Spaghetti Carbonara, & Gnocchi.
>>>>
>>>> Dimitri
>>> Slovak: stuffed cabbage, goulash, poppy seed bread and walnut
>>> rolls.... And she cooked all of it on a wood burning kitchen stove...
>>> *sigh* god but my Bubba could cook...
>> *SMACK* (that was the sound of me giving myself a dope slap) ..... I
>> forgot once of my Bubba's best dishes..... Pierogi ... Home made...tasty
>> , wonderful pierogi.... potato, saurkrute, poratoe and chesse, potato
>> and saurkrute, prune (yup, prune)...*sigh* I miss my bubba...
>
> Do you make pirohy, George? ("Pierogi" is the Polish word.) I make a
> few prune pirohy around the Christmas holiday; that was the only time
> Mom made them (for Christmas Eve's meatless supper). Sometimes I cook
> and mash prunes, other times I just plump the whole pitted ones and dip
> them in cinnamon sugar before encasing them in the properly cut dough
> squares.
>
> I have a good dough recipe. Mom spins in her grave when she sees me
> rolling the dough with a pasta machine, though. :-) My dough involves
> a small cooked potato and it does not involve sour cream as some do.
>

Whew! Glad somebody else has heard of Prune pirohy (Sorry about the
other spelling, Pittsburgh is Polish centric... ). The last time I
mentioned prune pirohy to somebody I got such a look of disbelief I
almost thought I imagined eating them...
I haven;t tried making them for a long time. Would it be possible to
get you dough recipe, since I don;t own a pasta maker, I think your mom
spirit will approve....

Melba's Jammin' wrote:
> In article >,
> George Cebulka > wrote:
>
>> Melba's Jammin' wrote:
>>> In article >,
>>> George Cebulka > wrote:
>>>
>>>> Dimitri wrote:
>>>>> OK the "Who taught you to cook" post got me thinking:
>>>>>
>>>>> What did your grandmother cook that you miss the most:
>>>>> Dimitri
>>>> Slovak: stuffed cabbage, goulash, poppy seed bread and walnut rolls....
>>>> And she cooked all of it on a wood burning kitchen stove... *sigh* god
>>>> but my Bubba could cook...
>>> George, if you don't have this book, Slovensky Jedlo, you should give it
>>> consideration. You'll remember foods you've forgotten. '-)
>>> http://www.capital.net/~pem/cookbook.html
>>>
>>> Are you having a problem making holubky? Maybe I can help. Ja som
>>> Slovachka! '-)
>>>
>>> Dobru' chut' !
>>>
>> lol...Sorry I don't speak language...The sad part is that none of us
>> grandkids do. That ability was lost with our parents generation. I
>> remember my dad telling me that Bubba and Jedo were very strict about
>> them using English outside the home. I think the lesson stuck a bit too
>> well.
>> Thanks for the tip on the book. I'm going to pick up a copy.
>> Do you have the FCSLA - Slovak-American Cookbook? I have well worn copy
>> dating from 1972. www.fcsla.com/cookbook.shtml
>> I think I make pretty good stuffed cabbage, if the fact that
>> whenever I make a batch, it goes really quickly... However, I would be
>> more than interested in your version of the recipe.. Just for curiosity
>> sake, what part of the country are you from? And how many generations
>> from the old country are you?
>> George
>
> Holubky
> Cook about 1/4 cup rice in an equal amount of water until the water's
> gone.
> Fry up some chopped onion (and maybe a little green pepper) in oil and
> mix it with the rice. Stir in an egg.
> Moosh up a pound or so of ground beef and mix it with the rice mixture.
> Don't forget the salt and pepper.
> Loosen the leaves from a nice head of cabbage. I usually do it by
> cutting a cone out of the core end, sticking a two-prong cooking fork in
> it and dunking it in boiling water for a few seconds‹usually the leaf
> will fall off. Might have to cut more from the core to detach the
> leaves.
> Trim the rib from the cabbage leaf with a knife.
> Core end toward you, put a big tablespoon of the meat and rice mixture
> in the bottom middle part and roll it over once, then fold in the sides
> and roll it again to close it up. I don't believe in toothpicks; it you
> do this right, there's no need for them anyway.
> Coarsely shop the cabbage that you didn't use and put half of it in the
> bottom of a large casserole dish or deep baking pan (I use Mom's old
> cast aluminum roaster that's about 6-8" deep). You can now put a layer
> of kapusta on top of the rolls if you wish. Spread the rest of the
> chopped cabbage on top. Pour a can of tomato juice over it and bake at
> 350 degrees, covered, for about an hour.
> I think that's about it. I'm not much for measuring any of it, George.
> Sorry about that.
>
> Oven-browned potatoes and rye bread are not bad things to have with
> this. :-)
>
> I'm from Minnesota but my folks both got off the boat in 1914 (Mom) and
> not sure when Dad came over. "Our People" are from what's now NE
> Slovakia, a small village near the city of Humenne, the foothills of the
> Carpathian Mountains. I'm claimed by the Carpatho-Rusins, truth be
> told, but it's easier for me to say Slovak and let it go at that. (Andy
> Warhol was one of us.)
>
>
Thanks for the recipe. I'm pretty much of an eyeball cook, although I do
own a measuring cup..

I'm from PA, born and bred.. AS I understand it, my Bubba was born in
this country, near Scranton PA, No idea where her parents were from.
Zedo was from somewhere near Giraltovce which is in eastern Slovakia.
I'm just getting started in finding out more about him. About all I know
is that he came over around 1906 or 07. Spent time briefly in Illinois,
before setting down in central PA making his living a a coal miner.

On Thu 17 Jul 2008 07:57:28a, George Cebulka told us...

> Wayne Boatwright wrote:
>> On Wed 16 Jul 2008 10:30:46a, George Cebulka told us...
>>
>>> Wayne Boatwright wrote:
>>>> On Tue 15 Jul 2008 01:54:05p, George Cebulka told us...
>>>>
>>>>> Dimitri wrote:
>>>>>> OK the "Who taught you to cook" post got me thinking:
>>>>>>
>>>>>> What did your grandmother cook that you miss the most:
>>>>>>
>>>>>> Russian Stroganoff, Stuffed Cabbage,
>>>>>> Greek Avgolemano soup, Loukomathes, cutlets & Greek/Russian
Easter
>>>>>> cheese Pascha, Rice Pilaf
>>>>>> Step Grandmother - Pasta Sauce, Spaghetti Carbonara, & Gnocchi.
>>>>>>
>>>>>> Dimitri
>>>>> Slovak: stuffed cabbage, goulash, poppy seed bread and walnut
>>>>> rolls.... And she cooked all of it on a wood burning kitchen stove...
>>>>> *sigh* god but my Bubba could cook...
>>>> I'm not Slovak but have many friends and a former partner who are. I
>>>> just recently made a big batch of stuffed cabbage. I must remember to
>>>> make poppy seed and nut rolls for the holidays this year. I really do
>>>> love good Slovak cooking.
>>>>
>>> Oh yeah...Food was always a huge part of family gatherings. Adult in
the
>>> kitchen/dining room...us young ones at card tables wherever there was
>>> space... and food....lots and lots of good slovak food.
>>>
>>
>> What area do you live in, George?
>>
>
> I live in Pittsburgh. Originally I'm from central PA, near State College.
>

I spent most of my life in the Cleveland area living in various
neighborhoods that were predominantly Slovak, Czech, Slvenian, Polish, etc.
When I was a kid our next door neighbor was Slovak, and I spent 20 years
with a partner who was Slovak, so I learned much about Slovak cooking and
traditions.

Small world, though. My dad's brother lived and taught in State College,
PA for most of his life. We visited there often.

--
Wayne Boatwright
-------------------------------------------
Thursday, 07(VII)/17(XVII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I just like to say quark, quark,
quark, quark, quark, quark...
-------------------------------------------

Melba's Jammin' > wrote:

> Do you make pirohy, George? ("Pierogi" is the Polish word.) I make a
> few prune pirohy around the Christmas holiday; that was the only time
> Mom made them (for Christmas Eve's meatless supper). Sometimes I cook
> and mash prunes, other times I just plump the whole pitted ones and dip
> them in cinnamon sugar before encasing them in the properly cut dough
> squares.

George, don't you believe anything that miserable Barbabietola tells you
about pirohy. She has never once made a single piroh in her life. She
makes giant, indecently flat, triangular uszki. Then she fries them!
The horror!

Here is how proper pirohy are made by proper Slovaks:
<http://www.heartofeurope.co.uk/features_recipe_specials2.htm>.

Hey, Barbabietola, how do you actually contrive to make your atrocities
so unnaturally flat? Do you use your car in the manner of Anne
Bourget's Volvo, or do you have to hire an asphalt roller each time?

Victor

In article >,
Dimitri > wrote:
>OK the "Who taught you to cook" post got me thinking:
>
>What did your grandmother cook that you miss the most:
>
>Russian Stroganoff, Stuffed Cabbage,
>Greek Avgolemano soup, Loukomathes, cutlets & Greek/Russian Easter cheese
>Pascha, Rice Pilaf
>Step Grandmother - Pasta Sauce, Spaghetti Carbonara, & Gnocchi.

My paternal grandmother made Parker House Rolls (full of yummy BUTTER ...
she was all about the butterfat) that I miss like crazy every
Thanksgiving.

Other stuff - like the chocolate and tapioca pudding she fed us, and
excellent pumpkin and apple pies - I can get. (The pudding is what I eat
when the chips are down. Roll on Kozy Shack if I don't feel like making
it myself.) I also think of her when I have pork chops and apple sauce.

My maternal grandmother didn't regularly feed me but she loved doing fancy
baking for Christmas dessert. Her eclairs and Buche du Noel are still my
gold standard.

(Last year on her birthday - which is the day after mine - I got an
eclair at Tartine Bakery in San Francisco and almost cried when I ate it.
It was a VERY good eclair.)

Charlotte


--

Charlotte L. Blackmer wrote:
> My paternal grandmother made Parker House Rolls (full of yummy BUTTER ...
> she was all about the butterfat) that I miss like crazy every
> Thanksgiving.
>
> Other stuff - like the chocolate and tapioca pudding she fed us, and
> excellent pumpkin and apple pies - I can get. (The pudding is what I eat
> when the chips are down. Roll on Kozy Shack if I don't feel like making
> it myself.) I also think of her when I have pork chops and apple sauce.
>
> My maternal grandmother didn't regularly feed me but she loved doing fancy
> baking for Christmas dessert. Her eclairs and Buche du Noel are still my
> gold standard.
>
> (Last year on her birthday - which is the day after mine - I got an
> eclair at Tartine Bakery in San Francisco and almost cried when I ate it.
> It was a VERY good eclair.)
>
> Charlotte
>
>
That was nice--albeit sad.

--
Jean B.