W. Baker wrote:
Nicky wrote:
: On Fri, 9 May 2008 19:37:04 +0000 (UTC), "W. Baker"
: wrote:

: I would say they are a hevy
: cousin to a pirogy, if that helps.

: Yup, that resonates with my Russian roots : ) Thanks, Wendy (and Nick
: and Julie).

: Nicky.

Much Jewisn cooking relects the food of the area in which the Jews are
living. My ancestors came form RUssia,/Lithuania/Ukraine/Poland back when
it was all called Russia, so the family recipes can be quite similar to
russian Christian cookingg, with the exception of the kosher requirements
of no porkfat, no milk with meat, etc. chicken fat(and gooe adn duck) was
the basic non-dairy fat for Jews in that area, but the foods often
resemble local native foods. kasha, smoked and pickled fish, etc.

Wendy

Wendy,

I just finished reading Joan Nathan's "Jewish Cooking in America" She
did the PBS series many years back. The book is a history book with
recipes. I read it like a novel. I highly recommend it.

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