Chris is home and today we went to Kramarczuk Sausage Company and got
some Polish and some coarse-ground skin-on wieners. Supper tonight is
going to be the kolbasy, some kapusta, and p'raps some potato halushky
(if I get offline and get moving in the kitchen). I think it'll be
good. (The kraut was homemade by the uncle of a friend). Woo-hoo!
--
-Barb
12-23-03: Tourtiere pictures and recipe have been
added to my site: <www.jamlady.eboard.com>
"If you're ever in a jam, here I am."

in article , Melba's
Jammin' at wrote on 12/27/03 6:17 PM:

> Chris is home and today we went to Kramarczuk Sausage Company and got
> some Polish and some coarse-ground skin-on wieners. Supper tonight is
> going to be the kolbasy, some kapusta, and p'raps some potato halushky
> (if I get offline and get moving in the kitchen). I think it'll be
> good. (The kraut was homemade by the uncle of a friend). Woo-hoo!

Tell me again what Halushky is????
I always forget, but I think it's somethign i like.

Before Xmas, I stopped by the Russian Orthodox church that a friend belongs
to. We went for lunch.....mmmm.

I had piroshky (a yeast dough filled with potato and cabbage, rolled up.),
pierogy, and stuffed cabbage.

My friend's mom makes halushky, which I thought she told me was noodles and
pot cheese. I thought. Your potato halushky intrigues me!!!!

I LOVE Slavic food. It's very similar to the foods my grandparents
made...they were from Russia/Lithuania/Poland....depending on the day.

Melba's Jammin' wrote:
> Chris is home and today we went to Kramarczuk Sausage Company and got
> some Polish and some coarse-ground skin-on wieners. Supper tonight is
> going to be the kolbasy, some kapusta, and p'raps some potato halushky
> (if I get offline and get moving in the kitchen). I think it'll be
> good. (The kraut was homemade by the uncle of a friend). Woo-hoo!


Hmmm.
We're just having leftover goose, stuffing, wild rice and pumpkin pie...

'wyrm

Melba's Jammin' > wrote in news:barbschaller-
:

> Chris is home and today we went to Kramarczuk Sausage Company and got
> some Polish and some coarse-ground skin-on wieners. Supper tonight is
> going to be the kolbasy, some kapusta, and p'raps some potato halushky
> (if I get offline and get moving in the kitchen). I think it'll be
> good. (The kraut was homemade by the uncle of a friend). Woo-hoo!

Sounds yummy! Barb, I've made lots of halushky but never with potato,
although I've eaten it. Would you kindly share how you make that? One of
my favorites...halushky with fried cabbage, along with a cucumber salad
with sour cream.

Wayne

On Sat, 27 Dec 2003 17:17:08 -0600, Melba's Jammin'
> wrote:

>Chris is home and today we went to Kramarczuk Sausage Company and got
>some Polish and some coarse-ground skin-on wieners. Supper tonight is
>going to be the kolbasy, some kapusta, and p'raps some potato halushky
>(if I get offline and get moving in the kitchen). I think it'll be
>good. (The kraut was homemade by the uncle of a friend). Woo-hoo!

Yummers! Any favorite mustard you like with the kolbasy?

Around here tonight we are having lentil soup...yes...someone gave the
Jewish girl a ham for Christmas and a mighty fine one it was indeed.
The last of it and its shank bone (about 1 lb of meat left) went into
the stock pot last night along with:

1 lb lentils
3 carrots, peeled and sliced
1 large onion, chopped
2 stalks celery, leaves and all
1 parsnip
a good handful of fresh parsley, chopped
2 garlic cloves, crushed
fresh oregano, bay and thyme, salt, pepper & a dash of cumin
3 quarts chicken broth, 2 of water

Boron

in article , Boron Elgar at
wrote on 12/27/03 8:12 PM:

> Yummers! Any favorite mustard you like with the kolbasy?
>
> Around here tonight we are having lentil soup...yes...someone gave the
> Jewish girl a ham for Christmas and a mighty fine one it was indeed.
> The last of it and its shank bone (about 1 lb of meat left) went into
> the stock pot last night along with:


And this Jewish Girl is roasting a loin of pork for New Year's Eve!
And with Scalloped potatoes, no less! OY! (Pork and potatoes cooked in milk,
all in the same meal!)

Am having 4 friends over for appetizers and dinner.

Looking forward to it.

In article >, Wayne
Boatwright > wrote:

> Melba's Jammin' > wrote in news:barbschaller-
> :
>
> > Chris is home and today we went to Kramarczuk Sausage Company and
> > got some Polish and some coarse-ground skin-on wieners. Supper
> > tonight is going to be the kolbasy, some kapusta, and p'raps some
> > potato halushky (if I get offline and get moving in the kitchen).
> > I think it'll be good. (The kraut was homemade by the uncle of a
> > friend). Woo-hoo!
>
> Sounds yummy! Barb, I've made lots of halushky but never with
> potato, although I've eaten it. Would you kindly share how you make
> that? One of my favorites...halushky with fried cabbage, along with
> a cucumber salad with sour cream.

>
> Wayne

Well, my meal was something of a dog. Dammit! The kolbasa was
wonderful! At $4.39/lb it ought to be! The halushky were edible, but
not as I think they ought to have been. I shredded a couple potatoes in
the fp, then chopped the shred with the steel blade to almost-puree.
Then added flour until a dough formed. I'm thinking that rather than
pushing them through the struhadlo, I should have cut them from a flat
plate. They cooked through (I made sure of that) and were shiny from
the starch. Still, mixed with godawful kraut, they weren't bad. I'm
wondering if I mightn't have used more flour and thinned it with
liquid--that would have cut down that shine.

The kraut was the biggest disappointment and my own danged fault. What
the hell was I thinking? It was homemade and I poured it from the jar
into the skillet without first tasting or rinsing it. It needed serious
rinsing. It was so sour that it hampered our enjoyment of it. Crap!

I usually make egg halushky, Wayne: An egg or two with a little salt
and flour beaten in to a thick batter. If too thick, thin a bit with
water or milk. If too thin, add some more flour. If too thick, add
some more. . . one can get a large batch of halushky by virtue of
screwing around until the batter is just right. Define "just right."
"Just right" and the batter will barely fall through the holes by
itself; I push it across the holes with a rubber scraper. Too thin and
it drips on through before you can get it over the kettle of water.
Then you cuss a little.

Boil a large quantity of water and push the thick batter through the
struhadlo (grater) into the boiling water, when they rise to the top,
boil for a moment, then drain. If the batter is too thin, they'll fall
apart in the water; if it's too thick, they'll just take longer to cook.
Spray the grater (I have an official halushky struhadlo and also a
coarse flat grater from Target that does the trick nicely) on both sides
with Pam before pushing the batter through.

I'm coming to your house for supper, Wayne. :-)
--
-Barb
12-23-03: Tourtiere pictures and recipe have been
added to my site: <www.jamlady.eboard.com>
"If you're ever in a jam, here I am."

In article >, Sheryl Rosen
> wrote:

> Tell me again what Halushky is???? I always forget, but I think it's
> somethign i like.

Slovak spaetzle. :-)

> My friend's mom makes halushky, which I thought she told me was
> noodles and pot cheese. I thought.

Halushky are the dumplingettes -- like spaetzle -- thick batter of one
sort or another pushed through a holey thing into boiling water; they
can be mixed with other stuff -- cottage cheese is common, as is fried
cabbage. I like them with butter and green onions on top.

>Your potato halushky intrigues me!!!!

When it's made well, it's good. Mine wasn't. Not a total loss, but not
as it should have been. Rob doesn't especially like them, but it's very
easy to make a small batch for one with egg and flour. I don't usually
mess with the potato ones and today's experience isn't encouraging me to
do it again soon.
--
-Barb
12-23-03: Tourtiere pictures and recipe have been
added to my site: <www.jamlady.eboard.com>
"If you're ever in a jam, here I am."

Sheryl Rosen > wrote in
:

> in article , Boron Elgar at
> wrote on 12/27/03 8:12 PM:
>
>> Yummers! Any favorite mustard you like with the kolbasy?
>>
>> Around here tonight we are having lentil soup...yes...someone gave
>> the Jewish girl a ham for Christmas and a mighty fine one it was
>> indeed. The last of it and its shank bone (about 1 lb of meat left)
>> went into the stock pot last night along with:
>
>
> And this Jewish Girl is roasting a loin of pork for New Year's Eve!
> And with Scalloped potatoes, no less! OY! (Pork and potatoes cooked in
> milk, all in the same meal!)
>
> Am having 4 friends over for appetizers and dinner.
>
> Looking forward to it.
>

It *is* Kosher pork loin, isn't it, Sheryl? <G>

Wayne (who thinks a good pork loin might be worth going to hell over)

Melba's Jammin' > wrote in
:

> In article >, Wayne
> Boatwright > wrote:
>
>> Melba's Jammin' > wrote in
>> news:barbschaller- :
>>
>> > Chris is home and today we went to Kramarczuk Sausage Company and
>> > got some Polish and some coarse-ground skin-on wieners. Supper
>> > tonight is going to be the kolbasy, some kapusta, and p'raps some
>> > potato halushky (if I get offline and get moving in the kitchen).
>> > I think it'll be good. (The kraut was homemade by the uncle of a
>> > friend). Woo-hoo!
>>
>> Sounds yummy! Barb, I've made lots of halushky but never with
>> potato, although I've eaten it. Would you kindly share how you make
>> that? One of my favorites...halushky with fried cabbage, along with
>> a cucumber salad with sour cream.
>
>>
>> Wayne
>
> Well, my meal was something of a dog. Dammit! The kolbasa was
> wonderful! At $4.39/lb it ought to be! The halushky were edible, but
> not as I think they ought to have been. I shredded a couple potatoes
> in the fp, then chopped the shred with the steel blade to
> almost-puree. Then added flour until a dough formed. I'm thinking
> that rather than pushing them through the struhadlo, I should have cut
> them from a flat plate. They cooked through (I made sure of that) and
> were shiny from the starch. Still, mixed with godawful kraut, they
> weren't bad. I'm wondering if I mightn't have used more flour and
> thinned it with liquid--that would have cut down that shine.

I love good kolbasa, and we're lucky enough to have a good great Gernab
sausage shop near where I work that makes an excellent one. They also
make those coase-ground skin-on weiners which are the only weiners I'll
eat. Last time I was there they coerced me into sampling their "ham
bologna" and I was actually forced to buy a pound. I hate balogna, but
this was incredible!

Well, I'm thinking it would be worth experimenting with the potato
halushky to get it just right, and I'll probably do it very soon. I
usually make the egg version, too, and never have a problem with the
"recipe" I use. A neighbor taught me how to make them years ago. I
don't have an "official" struhadlo, but I do have a spaetzle maker. It's
not the style like a grater with the sliding pusher. It shaped like a
large strainer made of tinned sheet steel, the bottom of which has holes
approxinmately 1/4 inch in diameter. I use a wooden spoon or sometimes a
rubber spatula to push it through. I've never gotten the knack of
flicking it off of a plate with a knife. (Most of it ended up in the
water all at once!)

> The kraut was the biggest disappointment and my own danged fault.
> What the hell was I thinking? It was homemade and I poured it from
> the jar into the skillet without first tasting or rinsing it. It
> needed serious rinsing. It was so sour that it hampered our enjoyment
> of it. Crap!

I love sauerkraut, but most of the homemade stuff has to be rinsed. I
never rinse most of what I buy in the store. In fact, some of it tastes
pretty bland.

> I usually make egg halushky, Wayne: An egg or two with a little salt
> and flour beaten in to a thick batter. If too thick, thin a bit with
> water or milk. If too thin, add some more flour. If too thick, add
> some more. . . one can get a large batch of halushky by virtue of
> screwing around until the batter is just right. Define "just right."
> "Just right" and the batter will barely fall through the holes by
> itself; I push it across the holes with a rubber scraper. Too thin
> and it drips on through before you can get it over the kettle of
> water. Then you cuss a little.

Oh, I know all about "just right"! <G> It takes a bit of doing. If I'm
serving this to guests I always make the halushky before they arrive,
then allow them to "rest" in a bit of cool water so they stay tender.
Later I drain well and re-warm in butter, sometimes browning them a bit.
The one time I decided to make them with an audience because someone
wanted to watch, I ended up with enough halushky to feed Cox's army!
That was after adjusting and adjusting and adjusting!

> Boil a large quantity of water and push the thick batter through the
> struhadlo (grater) into the boiling water, when they rise to the top,
> boil for a moment, then drain. If the batter is too thin, they'll
> fall apart in the water; if it's too thick, they'll just take longer
> to cook. Spray the grater (I have an official halushky struhadlo and
> also a coarse flat grater from Target that does the trick nicely) on
> both sides with Pam before pushing the batter through.

That's a great suggestion! The Pam, that is. The batter always sticks
to everything it touches. I will definitely remember that.

>
> I'm coming to your house for supper, Wayne. :-)

You're definitely invited! I like to serve them with baked kraut or
fried cabbage or, one of my favorites, with chicken paprikash. I've
never had it with cottage cheese because I don't care for cottage cheese
unless it's baked into something where I can't recognize it, like a
cheesecake.

Thanks for the potato instructions. I can't wait to try it that way!

Wayne

In article >, Boron Elgar
> wrote:

> On Sat, 27 Dec 2003 17:17:08 -0600, Melba's Jammin'
> > wrote:
>
> >Chris is home and today we went to Kramarczuk Sausage Company and got
> >some Polish and some coarse-ground skin-on wieners. Supper tonight is
> >going to be the kolbasy, some kapusta, and p'raps some potato halushky
> >(if I get offline and get moving in the kitchen). I think it'll be
> >good. (The kraut was homemade by the uncle of a friend). Woo-hoo!
>
> Yummers! Any favorite mustard you like with the kolbasy?

For sure!! I have some wonderful mustard from a friend in Duesseldorf!
It's brown and satin smooth. Great stuff!

(Delicious lentil soup particulars snipped)

> Boron

My ham is still in the fridge -- soup will be in about a week and a
half. :-) I love lentils, but believe I'll be making navy bean soup.
--
-Barb
12-23-03: Tourtiere pictures and recipe have been
added to my site: <www.jamlady.eboard.com>
"If you're ever in a jam, here I am."

On Sat, 27 Dec 2003 20:25:04 -0600, Melba's Jammin'
> wrote:

>In article >, Boron Elgar
> wrote:
>
>> On Sat, 27 Dec 2003 17:17:08 -0600, Melba's Jammin'
>> > wrote:
>>
>> >Chris is home and today we went to Kramarczuk Sausage Company and got
>> >some Polish and some coarse-ground skin-on wieners. Supper tonight is
>> >going to be the kolbasy, some kapusta, and p'raps some potato halushky
>> >(if I get offline and get moving in the kitchen). I think it'll be
>> >good. (The kraut was homemade by the uncle of a friend). Woo-hoo!
>>
>> Yummers! Any favorite mustard you like with the kolbasy?
>
>For sure!! I have some wonderful mustard from a friend in Duesseldorf!
>It's brown and satin smooth. Great stuff!

I don't find much German mustard around here...once in awhile, maybe,
a German "style" mustard, but rarely the real thing. I am going to see
if I can find some online now.
>
>(Delicious lentil soup particulars snipped)
>
>> Boron
>
>My ham is still in the fridge -- soup will be in about a week and a
>half. :-) I love lentils, but believe I'll be making navy bean soup.

We had a debate on this, right down to the aisle at the grocery store.
I have the beans in one hand & the lentils in the other..neither of us
could decide. I have the beans in the cupboard.

Boron

in article , Melba's
Jammin' at wrote on 12/27/03 8:35 PM:

> In article >, Sheryl Rosen
> > wrote:
>
>> Tell me again what Halushky is???? I always forget, but I think it's
>> somethign i like.
>
> Slovak spaetzle. :-)
>
>> My friend's mom makes halushky, which I thought she told me was
>> noodles and pot cheese. I thought.
>
> Halushky are the dumplingettes -- like spaetzle -- thick batter of one
> sort or another pushed through a holey thing into boiling water; they
> can be mixed with other stuff -- cottage cheese is common, as is fried
> cabbage. I like them with butter and green onions on top.
>
>> Your potato halushky intrigues me!!!!
>
> When it's made well, it's good. Mine wasn't. Not a total loss, but not
> as it should have been. Rob doesn't especially like them, but it's very
> easy to make a small batch for one with egg and flour. I don't usually
> mess with the potato ones and today's experience isn't encouraging me to
> do it again soon.

Ahhhhl......so potato halushky is like slovack gnocchi, then???? Sorta,
kinda. Same dough, different method of shaping.

I love how the same food shows up in all the different cultures around the
world, but with slight variations and different names, of course!

in article , Wayne Boatwright at
wrote on 12/27/03 8:44 PM:

>> Am having 4 friends over for appetizers and dinner.
>>
>> Looking forward to it.
>>
>
> It *is* Kosher pork loin, isn't it, Sheryl? <G>

No, because I don't have kosher pots to cook it in.

Tonight will be senate bean soup with garlic toast. I've had a ham bone
leftover from post-turkey day just aching to be cooked up in a soup.

Paul

"Melba's Jammin'" > wrote in message
...
> Chris is home and today we went to Kramarczuk Sausage Company and got
> some Polish and some coarse-ground skin-on wieners. Supper tonight is
> going to be the kolbasy, some kapusta, and p'raps some potato halushky
> (if I get offline and get moving in the kitchen). I think it'll be
> good. (The kraut was homemade by the uncle of a friend). Woo-hoo!
> --
> -Barb
> 12-23-03: Tourtiere pictures and recipe have been
> added to my site: <www.jamlady.eboard.com>
> "If you're ever in a jam, here I am."

Sheryl Rosen > wrote in
:

> in article , Wayne
> Boatwright at wrote on 12/27/03
> 8:44 PM:
>
>>> Am having 4 friends over for appetizers and dinner.
>>>
>>> Looking forward to it.
>>>
>>
>> It *is* Kosher pork loin, isn't it, Sheryl? <G>
>
> No, because I don't have kosher pots to cook it in.
>

Drat! And probably no Kosher dinnerware either!

Duh'Wayne NotBright writes:

>Sheryl Rosen wrote:
>>Duh'Wayne NotBright wrote:
>>
>>>>Am having 4 friends over for appetizers and dinner.
>>>>
>>>>Looking forward to it.
>>>
>>> It *is* Kosher pork loin, isn't it, Sheryl?
>>
>> No, because I don't have kosher pots to cook it in.
>
>And probably no Kosher dinnerware either!

Paper plates are kosher.



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Barb wrote:
"I like them with butter and green onions on top."

Hey - I like ANYTHING better with butter and green onions on top!
;-)
Here it will be Great Northern Bean Soup for about 25, Made with the
leftover bones from the five hams we served at the Christmas Party -
On New Year's Day because beans are lucky.
Lynn from Fargo

"Sheryl Rosen" > wrote in message
...
>
> I love how the same food shows up in all the different cultures around the
> world, but with slight variations and different names, of course!
>

I think the classic example of that is 'stuffed peppers'.

Jack Chile

in article , PENMART01 at
wrote on 12/28/03 8:19 AM:

> Duh'Wayne NotBright writes:
>
>> Sheryl Rosen wrote:
>>> Duh'Wayne NotBright wrote:
>>>
>>>>> Am having 4 friends over for appetizers and dinner.
>>>>>
>>>>> Looking forward to it.
>>>>
>>>> It *is* Kosher pork loin, isn't it, Sheryl?
>>>
>>> No, because I don't have kosher pots to cook it in.
>>
>> And probably no Kosher dinnerware either!
>
> Paper plates are kosher.
>

Oh, but paper plates are so tacky when you're entertaining!

Which brings us full-circle to yet another done-to-death RFC Topic!

Finally, I got my 'puter back from the repair man......

Dinner here tonight will be fresh kielbasa in the crock with sauerkraut.
Noodles cooked and topped with caraway seed and butter. I gotta go to work
so I leave the noodles to the hub to fix (probably won't bother).

In line with this thread........has anyone listened to the '8 Polish
Christmas Foods' put out on the Veggie Tales Christmas recording? It is a
hoot.

Last night was the remainder of 'the Ham'. Chopped into fairly large cubes
and cooked with fresh stringbeans and potatoes. All in one pot, good and
filling.
-Ginny

"Virginia Tadrzynski" > wrote in
:

> Finally, I got my 'puter back from the repair man......
>
> Dinner here tonight will be fresh kielbasa in the crock with
> sauerkraut. Noodles cooked and topped with caraway seed and butter.
> I gotta go to work so I leave the noodles to the hub to fix (probably
> won't bother).
>
> In line with this thread........has anyone listened to the '8 Polish
> Christmas Foods' put out on the Veggie Tales Christmas recording? It
> is a hoot.
>
> Last night was the remainder of 'the Ham'. Chopped into fairly large
> cubes and cooked with fresh stringbeans and potatoes. All in one pot,
> good and filling.
> -Ginny
>
>
>

Keilbasa is nice in a meat pasta sauce as well.

--
And the beet goes on! (or under)
-me just a while ago

Sheryl Rosen > wrote in news:BC1482F4.41B5E%
:

> in article , PENMART01 at
> wrote on 12/28/03 8:19 AM:
>
>> Duh'Wayne NotBright writes:
>>
>>> Sheryl Rosen wrote:
>>>> Duh'Wayne NotBright wrote:
>>>>
>>>>>> Am having 4 friends over for appetizers and dinner.
>>>>>>
>>>>>> Looking forward to it.
>>>>>
>>>>> It *is* Kosher pork loin, isn't it, Sheryl?
>>>>
>>>> No, because I don't have kosher pots to cook it in.
>>>
>>> And probably no Kosher dinnerware either!
>>
>> Paper plates are kosher.
>>
>
> Oh, but paper plates are so tacky when you're entertaining!
>
> Which brings us full-circle to yet another done-to-death RFC Topic!
>
>

Hehehe! Gee, how often does that happen here? <G>

>>>> It *is* Kosher pork loin, isn't it, Sheryl?
>>>
>>> No, because I don't have kosher pots to cook it in.
>>
>>And probably no Kosher dinnerware either!
>
>Paper plates are kosher.

All this "kosher pork" reminds me of my deceased ex-mother-in-law. She would
religiously fast all day, then break the fast with a ham sandwich and a cold
glass of milk. (G)

Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

"Paul M. Cook©®" > writes:

>Tonight will be senate bean soup with garlic toast. I've had a ham bone
>leftover from post-turkey day just aching to be cooked up in a soup.

My Christmas dinner was a bone-in ham, so I'll be doing dried beans, either
Cranberry beans or October beans, to take advantage of the bone. I like a
little minced onion on top of the individual servings. Oh, and once in a while,
I like to really carb it up and put some fluffy dumplings in the bean broth.
When they're scooped out, they get buttered - generously. (G) The butter runs
down into the broth...oh yum. Then there's cornbread - don't even get me
started. LOL!!

One of these days I'll make that great bean soup, but I like plain seasoned
beans with a little ham so much, I just don't go to the trouble. Enjoy your
soup!

Connie
************************************************** ***
My mind is like a steel...um, whatchamacallit.

In article >,
(Lynn Gifford) wrote:

> Barb wrote:
> "I like them with butter and green onions on top."
>
> Hey - I like ANYTHING better with butter and green onions on top!
> ;-)
> Here it will be Great Northern Bean Soup for about 25, Made with the
> leftover bones from the five hams we served at the Christmas Party -
> On New Year's Day because beans are lucky.
> Lynn from Fargo

Well where have YOU been!!?
'splain yourself, Lucy!
--
-Barb
12-23-03: Tourtiere pictures and recipe have been
added to my site: <www.jamlady.eboard.com>
"If you're ever in a jam, here I am."

In article >, Wayne
Boatwright > wrote:

> Sounds yummy! Barb, I've made lots of halushky but never with
> potato, although I've eaten it. Would you kindly share how you make
> that? One of my favorites...halushky with fried cabbage, along with
> a cucumber salad with sour cream.

> Wayne

Wayne, fyi: I just uploaded a picture of my struhadlo to my website:
www.jamlady.eboard.com
--
-Barb
12-23-03: Tourtiere pictures and recipe have been
added to my site: <www.jamlady.eboard.com>
"If you're ever in a jam, here I am."

Melba's Jammin' > wrote in news:barbschaller-
:

> In article >, Wayne
> Boatwright > wrote:
>
>> Sounds yummy! Barb, I've made lots of halushky but never with
>> potato, although I've eaten it. Would you kindly share how you make
>> that? One of my favorites...halushky with fried cabbage, along with
>> a cucumber salad with sour cream.
>
>> Wayne
>
> Wayne, fyi: I just uploaded a picture of my struhadlo to my website:
> www.jamlady.eboard.com

Wow, Barb, that looks almost exactly like my "spaetzle maker"! The holes
in mine may be a tad smaller and the handle is made of wood.I've had this
for years, but before that I failed miserable at "plate flicking"! <G>

Wayne

Melba's Jammin' wrote:
> In article >, Wayne
> Boatwright > wrote:
>
>
>>Sounds yummy! Barb, I've made lots of halushky but never with
>>potato, although I've eaten it. Would you kindly share how you make
>>that? One of my favorites...halushky with fried cabbage, along with
>>a cucumber salad with sour cream.
>
>


There is a similar Jewish kind of gnocchi, called Kluschki or something
like that. It's made with eggs, butter, flour, potatoes, salt and some
other ingredient, stale rolls or semolina or something. You roll the
dough into a long, thin rope and snip off pinkie finger sized pieces
into the boiling water. Or, you can shape each piece without making the
rope, by rolling a small amount of dough between the palms of your hands.

When the pasta is done, you coat it with hot toasted bread crumbs and
sautéed onion.

Does this sound familiar to anybody?

Margaret Suran > wrote in
nk.net:

>
>
> Melba's Jammin' wrote:
>> In article >, Wayne
>> Boatwright > wrote:
>>
>>
>>>Sounds yummy! Barb, I've made lots of halushky but never with
>>>potato, although I've eaten it. Would you kindly share how you make
>>>that? One of my favorites...halushky with fried cabbage, along with
>>>a cucumber salad with sour cream.
>>
>>
>
>
> There is a similar Jewish kind of gnocchi, called Kluschki or
> something like that. It's made with eggs, butter, flour, potatoes,
> salt and some other ingredient, stale rolls or semolina or something.
> You roll the dough into a long, thin rope and snip off pinkie finger
> sized pieces into the boiling water. Or, you can shape each piece
> without making the rope, by rolling a small amount of dough between
> the palms of your hands.
>
> When the pasta is done, you coat it with hot toasted bread crumbs and
> sautéed onion.
>
> Does this sound familiar to anybody?

Yes, I've eaten that too, Margaret. When I was growing up our neighbor
used to make these and I've watched many times. They were Jewish and, I
think, originally from Poland. She served them the same way - with
toasted butter bread crumbs and onion. It was delicious!

Wayne

In article >, Sheryl Rosen
> wrote:

> in article , Melba's

> >
> > When it's made well, it's good. Mine wasn't. Not a total loss, but not
> > as it should have been. Rob doesn't especially like them, but it's very
> > easy to make a small batch for one with egg and flour. I don't usually
> > mess with the potato ones and today's experience isn't encouraging me to
> > do it again soon.
>
> Ahhhhl......so potato halushky is like slovack gnocchi, then???? Sorta,
> kinda. Same dough, different method of shaping.
>
> I love how the same food shows up in all the different cultures around the
> world, but with slight variations and different names, of course!

Not quite. It's not dough, it's batter.
--
-Barb
12-28-03: Tourtiere picture added to my site: <www.jamlady.eboard.com>
Also a picture of my Baba Authorized struhadlo for making halushky
"If you're ever in a jam, here I am."

"Melba's Jammin'" wrote
Lynn Gifford wrote:
>
> > Barb wrote:
> > "I like them with butter and green onions on top."
> >
> > Hey - I like ANYTHING better with butter and green onions on top!
> > ;-)
> > Here it will be Great Northern Bean Soup for about 25, Made with the
> > leftover bones from the five hams we served at the Christmas Party -
> > On New Year's Day because beans are lucky.
> > Lynn from Fargo
>
> Well where have YOU been!!?
> 'splain yourself, Lucy!
> --
> -Barb

Ol' farts comin' out of the woodwork everywhere, eh, Barb!!

Pam

In article >, "Ed Grabau and Pam
Jacoby" <pjjehg @frontiernet.net> wrote:

> "Melba's Jammin'" wrote Lynn Gifford wrote:

> > Well where have YOU been!!? 'splain yourself, Lucy! -- -Barb
>
> Ol' farts comin' out of the woodwork everywhere, eh, Barb!!
>
> Pam

I guess! I still remember that Campbell's Cream of Lutefisk Soup, Pam.
--
-Barb
12-28-03: Tourtiere picture added to my site: <www.jamlady.eboard.com>
Also a picture of my Baba Authorized struhadlo for making halushky
"If you're ever in a jam, here I am."

in article t, Margaret
Suran at lid wrote on 12/28/03 5:25 PM:

> There is a similar Jewish kind of gnocchi, called Kluschki or something
> like that. It's made with eggs, butter, flour, potatoes, salt and some
> other ingredient, stale rolls or semolina or something. You roll the
> dough into a long, thin rope and snip off pinkie finger sized pieces
> into the boiling water. Or, you can shape each piece without making the
> rope, by rolling a small amount of dough between the palms of your hands.
>
> When the pasta is done, you coat it with hot toasted bread crumbs and
> sautéed onion.

Yes. My grandma served them with not bread crumbs but corn flake
crumbs...the name is (running out to the living room to the cookbook
shelf...)
Slishkas!

My grandma called them something else, I don't remember, but Gloria Kaufer
Greene calls them Slishkas in her "Jewish Holiday Cooking" book. She uses
the same dough for a plum filled dumpling.

Sheryl Rosen > wrote in
:

> in article t,
> Margaret Suran at lid wrote on 12/28/03
> 5:25 PM:
>
>> There is a similar Jewish kind of gnocchi, called Kluschki or
>> something like that. It's made with eggs, butter, flour, potatoes,
>> salt and some other ingredient, stale rolls or semolina or something.
>> You roll the dough into a long, thin rope and snip off pinkie finger
>> sized pieces into the boiling water. Or, you can shape each piece
>> without making the rope, by rolling a small amount of dough between
>> the palms of your hands.
>>
>> When the pasta is done, you coat it with hot toasted bread crumbs and
>> sautéed onion.
>
> Yes. My grandma served them with not bread crumbs but corn flake
> crumbs...the name is (running out to the living room to the cookbook
> shelf...)
> Slishkas!
>
> My grandma called them something else, I don't remember, but Gloria
> Kaufer Greene calls them Slishkas in her "Jewish Holiday Cooking"
> book. She uses the same dough for a plum filled dumpling.
>
>

Hmmm... The cornflake crumbs sound like a good twist. Gotta try that.
The plum dumpling sounds delicious!

Wayne

"Melba's Jammin'" wrote
"Ed Grabau and Pam Jacoby" wrote:
>
>
> I guess! I still remember that Campbell's Cream of Lutefisk Soup, Pam.
> --
> -Barb

Oh, wow, that was fun!!! Ed and our graphic designer friend had a great
time putting that one together. And the poor Finnish woman who nearly fell
for it...

Pam

On Sat, 27 Dec 2003 20:25:04 -0600, Melba's Jammin'
> wrote:
>
>My ham is still in the fridge -- soup will be in about a week and a
>half. :-) I love lentils, but believe I'll be making navy bean soup.

good thinking.

your pal,
blake

On 28 Dec 2003 20:20:36 GMT, (ConnieG999) wrote:

>>>>> It *is* Kosher pork loin, isn't it, Sheryl?
>>>>
>>>> No, because I don't have kosher pots to cook it in.
>>>
>>>And probably no Kosher dinnerware either!
>>
>>Paper plates are kosher.
>
>All this "kosher pork" reminds me of my deceased ex-mother-in-law. She would
>religiously fast all day, then break the fast with a ham sandwich and a cold
>glass of milk. (G)
>
>Connie

and i thought, according to alexander portnoy, that the ban against
pork was lifted in chinese restaurants.

your pal,
blake