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Tonight I made something I've never made before - Potato And CheesePierogi
Not sure why I wanted to do this on a weeknight. I wanted to make some
over the weekend but I was low on flour. So the other day I got some flour and decided tonight I'd make this dish. What a lot of work! After finally finishing the boiling part, I'm too tired to fry some up and eat any. I know they will freeze well and now I will have a big bag of pierogi to use as needed. I tasted one, and it does taste like pasta so I must have done something right. My treat was the leftover potato-cheese-onion-garlic stuffing goodness. |
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Tonight I made something I've never made before - Potato And Cheese Pierogi
On Thu, 14 Jul 2011 22:17:18 -0400, Cheryl >
wrote: > Not sure why I wanted to do this on a weeknight. I wanted to make some > over the weekend but I was low on flour. So the other day I got some > flour and decided tonight I'd make this dish. What a lot of work! After > finally finishing the boiling part, I'm too tired to fry some up and eat > any. I know they will freeze well and now I will have a big bag of > pierogi to use as needed. I tasted one, and it does taste like pasta so > I must have done something right. My treat was the leftover > potato-cheese-onion-garlic stuffing goodness. Have you ever eaten them before? I haven't even seen them other than in pictures posted here. -- Today's mighty oak is just yesterday's nut that held its ground. |
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Tonight I made something I've never made before - Potato And Cheese Pierogi
"Cheryl" > wrote in message .com... > Not sure why I wanted to do this on a weeknight. I wanted to make some > over the weekend but I was low on flour. So the other day I got some > flour and decided tonight I'd make this dish. What a lot of work! After > finally finishing the boiling part, I'm too tired to fry some up and eat > any. I know they will freeze well and now I will have a big bag of > pierogi to use as needed. I tasted one, and it does taste like pasta so I > must have done something right. My treat was the leftover > potato-cheese-onion-garlic stuffing goodness. I have always wanted to make those. But I can't find a gluten free recipe that doesn't contain eggs. Someone did give me one some years ago but I didn't save it to my computer. It was at a forum I was a member of. I had saved it there and with no warning the forum closed. So I make faux ones putting the filling into shells for stuffing. I bake them with a ton of sautéed onions. Yum! |
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Tonight I made something I've never made before - Potato And Cheese Pierogi
"sf" > wrote in message ... > On Thu, 14 Jul 2011 22:17:18 -0400, Cheryl > > wrote: > >> Not sure why I wanted to do this on a weeknight. I wanted to make some >> over the weekend but I was low on flour. So the other day I got some >> flour and decided tonight I'd make this dish. What a lot of work! After >> finally finishing the boiling part, I'm too tired to fry some up and eat >> any. I know they will freeze well and now I will have a big bag of >> pierogi to use as needed. I tasted one, and it does taste like pasta so >> I must have done something right. My treat was the leftover >> potato-cheese-onion-garlic stuffing goodness. > > Have you ever eaten them before? I haven't even seen them other than > in pictures posted here. What? You haven't seen them in the frozen food section? I know they have Mrs. T's there. I used to buy them. |
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Tonight I made something I've never made before - Potato AndCheese Pierogi
On 7/14/2011 11:15 PM, sf wrote:
> On Thu, 14 Jul 2011 22:17:18 -0400, > > wrote: > >> Not sure why I wanted to do this on a weeknight. I wanted to make some >> over the weekend but I was low on flour. So the other day I got some >> flour and decided tonight I'd make this dish. What a lot of work! After >> finally finishing the boiling part, I'm too tired to fry some up and eat >> any. I know they will freeze well and now I will have a big bag of >> pierogi to use as needed. I tasted one, and it does taste like pasta so >> I must have done something right. My treat was the leftover >> potato-cheese-onion-garlic stuffing goodness. > > Have you ever eaten them before? I haven't even seen them other than > in pictures posted here. > I had some that were store bought frozen but I hadn't eaten them before and I didn't really know what to do with them. They were really good even though I baked them. Didn't know about a sauce or what to serve them with. So I found a recipe for a sauce, then found what they were traditionally served with kielbasa and found they are also often served as a side with pork chops. The sauce is a sour cream-garlic-chive sauce but it isn't as fatty as it sounds. The main ingredient in this sauce is chicken stock. Only about 1/4 cup sour cream to 1-3/4 cup chicken stock. Lots of garlic (be sure not to let it burn because it will ruin the sauce) and chives added as it is served. Here's the site I found the recipes. There is a "kielbasa rub" for pork chops there, too. http://www.mygourmetconnection.com/r...hive-sauce.php http://preview.tinyurl.com/63pl7bx |
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Tonight I made something I've never made before - Potato AndCheese Pierogi
On 7/14/2011 11:50 PM, Cheryl wrote:
> On 7/14/2011 11:15 PM, sf wrote: >> On Thu, 14 Jul 2011 22:17:18 -0400, > >> wrote: >> >>> Not sure why I wanted to do this on a weeknight. I wanted to make some >>> over the weekend but I was low on flour. So the other day I got some >>> flour and decided tonight I'd make this dish. What a lot of work! After >>> finally finishing the boiling part, I'm too tired to fry some up and eat >>> any. I know they will freeze well and now I will have a big bag of >>> pierogi to use as needed. I tasted one, and it does taste like pasta so >>> I must have done something right. My treat was the leftover >>> potato-cheese-onion-garlic stuffing goodness. >> >> Have you ever eaten them before? I haven't even seen them other than >> in pictures posted here. >> > I had some that were store bought frozen but I hadn't eaten them before > and I didn't really know what to do with them. They were really good > even though I baked them. Didn't know about a sauce or what to serve > them with. So I found a recipe for a sauce, then found what they were > traditionally served with kielbasa and found they are also often served > as a side with pork chops. The sauce is a sour cream-garlic-chive sauce > but it isn't as fatty as it sounds. The main ingredient in this sauce is > chicken stock. Only about 1/4 cup sour cream to 1-3/4 cup chicken stock. > Lots of garlic (be sure not to let it burn because it will ruin the > sauce) and chives added as it is served. > > Here's the site I found the recipes. There is a "kielbasa rub" for pork > chops there, too. > > http://www.mygourmetconnection.com/r...hive-sauce.php > > > http://preview.tinyurl.com/63pl7bx > > The pierogi from the same site http://tinyurl.com/y974fcz |
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Tonight I made something I've never made before - Potato And Cheese Pierogi
On Thu, 14 Jul 2011 23:50:59 -0400, Cheryl >
wrote: > I had some that were store bought frozen but I hadn't eaten them before > and I didn't really know what to do with them. They were really good > even though I baked them. Didn't know about a sauce or what to serve > them with. So I found a recipe for a sauce, then found what they were > traditionally served with kielbasa and found they are also often served > as a side with pork chops. The sauce is a sour cream-garlic-chive sauce > but it isn't as fatty as it sounds. The main ingredient in this sauce > is chicken stock. Only about 1/4 cup sour cream to 1-3/4 cup chicken > stock. Lots of garlic (be sure not to let it burn because it will ruin > the sauce) and chives added as it is served. > > Here's the site I found the recipes. There is a "kielbasa rub" for pork > chops there, too. > > http://www.mygourmetconnection.com/r...hive-sauce.php > > http://preview.tinyurl.com/63pl7bx Thanks for the recipe site; it looks like a keeper! Copying the recipes now. -- Today's mighty oak is just yesterday's nut that held its ground. |
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Tonight I made something I've never made before - Potato And Cheese Pierogi
Cheryl > wrote:
-snip- > >Here's the site I found the recipes. There is a "kielbasa rub" for pork >chops there, too. > >http://www.mygourmetconnection.com/r...hive-sauce.php Yum-- We've always just done them with *way* too much butter. Always cook too many as they microwave fine-- and make good evening snacks and breakfast. The Kielbasa rub is on the page with the pierogi recipe- http://www.mygourmetconnection.com/r...se-pierogi.php [save someone else the hassle of googling] That looks interesting too-- Why didn't I ever think of that? Jim |
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Tonight I made something I've never made before - Potato And Cheese Pierogi
"Cheryl" > wrote in message .com... > Not sure why I wanted to do this on a weeknight. I wanted to make some > over the weekend but I was low on flour. So the other day I got some > flour and decided tonight I'd make this dish. What a lot of work! After > finally finishing the boiling part, I'm too tired to fry some up and eat > any. I know they will freeze well and now I will have a big bag of > pierogi to use as needed. I tasted one, and it does taste like pasta so I > must have done something right. My treat was the leftover > potato-cheese-onion-garlic stuffing goodness. That's why they're usually made by a crew of 20 Polish church ladies! |
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Tonight I made something I've never made before - Potato AndCheese Pierogi
On 7/15/2011 7:02 AM, Jim Elbrecht wrote:
> > wrote: > -snip- >> >> Here's the site I found the recipes. There is a "kielbasa rub" for pork >> chops there, too. >> >> http://www.mygourmetconnection.com/r...hive-sauce.php > > Yum-- We've always just done them with *way* too much butter. Always > cook too many as they microwave fine-- and make good evening snacks > and breakfast. > > The Kielbasa rub is on the page with the pierogi recipe- > http://www.mygourmetconnection.com/r...se-pierogi.php > [save someone else the hassle of googling] > > That looks interesting too-- Why didn't I ever think of that? > Thanks for looking that up. I like this site. I've just been browsing and I like how some of the main dish recipes include sides that pair nicely with the entree. |
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Tonight I made something I've never made before - Potato AndCheese Pierogi
On Jul 14, 11:15*pm, sf > wrote
Cheryl > wrote: > > Not sure why I wanted to do this on a weeknight. I wanted to make some > > over the weekend but I was low on flour. *So the other day I got some > > flour and decided tonight I'd make this dish. What a lot of work! After > > finally finishing the boiling part, I'm too tired to fry some up and eat > > any. *I know they will freeze well and now I will have a big bag of > > pierogi to use as needed. *I tasted one, and it does taste like pasta so > > I must have done something right. My treat was the leftover > > potato-cheese-onion-garlic stuffing goodness. > Have you ever eaten them before? *I haven't even seen them other than > in pictures posted here. Where my grandparents moved when they first came America in the 20s, Allentown Pa, there is a section called The Ward where all sorts of immigrants lived, not just the mainly arab ones. There were all sorts. They serve perogies in Allentown saloons as deep-fried snacks the way other areas serve french fries. But my grandmother made them from scratch. We had them all sorts of ways. Boiled, Boiled and then sauteed. Potatoes, potatoes and cheese, but also sauerkraut. It was great to have all 3. The sauerkraut ones were great, but eaten alone over and over again they could get boring. But to eat the cheese and potato ones and then have one filled with sauerkraut was a treat - or just picking one up and not knowing what you were getting, that was a treat too. I liked them lightly fried. But I could also eat them simply boiled. TJ |
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Tonight I made something I've never made before - Potato And Cheese Pierogi
On Fri, 15 Jul 2011 07:02:25 -0400, Jim Elbrecht >
wrote: >Cheryl > wrote: >-snip- >> >>Here's the site I found the recipes. There is a "kielbasa rub" for pork >>chops there, too. >> >>http://www.mygourmetconnection.com/r...hive-sauce.php > >Yum-- We've always just done them with *way* too much butter. Always >cook too many as they microwave fine-- and make good evening snacks >and breakfast. Cheryl-- did you try that sauce? We just had it [with some frozen pierogies]. It is good. . . but next time around I'm tripling the garlic, quadrupling the sour cream and cutting the broth in half. Here are the ingredients as written; 3 tablespoons butter 2 cloves garlic, finely chopped 2 tablespoons flour 1-3/4 cup chicken broth (either homemade or low-sodium) 1/2 teaspoon salt 1/4 teaspoon white pepper 1/4 cup sour cream 1/3 cup chives xxxxx I used 3 [large, strong] cloves of garlic, but otherwise followed the recipe. It is a good gravy-- and I think it would be great with some mushrooms sauteed in with the garlic-- but the broth was the strongest flavor that came through. Jim |
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Tonight I made something I've never made before - Potato AndCheese Pierogi
On 7/16/2011 6:02 PM, Jim Elbrecht wrote:
> Cheryl-- did you try that sauce? We just had it [with some frozen > pierogies]. It is good. . . but next time around I'm tripling the > garlic, quadrupling the sour cream and cutting the broth in half. > > Here are the ingredients as written; > 3 tablespoons butter > 2 cloves garlic, finely chopped > 2 tablespoons flour > 1-3/4 cup chicken broth (either homemade or low-sodium) > 1/2 teaspoon salt > 1/4 teaspoon white pepper > 1/4 cup sour cream > 1/3 cup chives > xxxxx > > I used 3 [large, strong] cloves of garlic, but otherwise followed the > recipe. It is a good gravy-- and I think it would be great with > some mushrooms sauteed in with the garlic-- but the broth was the > strongest flavor that came through. I did. I made the sauce before I knew I didn't have enough flour for the pierogi. I used the sauce over egg noodles. |
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Tonight I made something I've never made before - Potato AndCheese Pierogi
On 7/14/2011 10:17 PM, Cheryl wrote:
> Not sure why I wanted to do this on a weeknight. I wanted to make some > over the weekend but I was low on flour. So the other day I got some > flour and decided tonight I'd make this dish. What a lot of work! After > finally finishing the boiling part, I'm too tired to fry some up and eat > any. I know they will freeze well and now I will have a big bag of > pierogi to use as needed. I tasted one, and it does taste like pasta so > I must have done something right. My treat was the leftover > potato-cheese-onion-garlic stuffing goodness. Lots of work as you said but worth it because they are light years better than those frozen industrial ones. Common home fare when I was a kid. My mother made them frequently and so did her sister. They made every version you could imagine including fruit filled. |
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Tonight I made something I've never made before - Potato AndCheese Pierogi
On 7/15/2011 1:49 AM, Julie Bove wrote:
> > wrote in message > .com... >> On 7/14/2011 11:15 PM, sf wrote: >>> On Thu, 14 Jul 2011 22:17:18 -0400, > >>> wrote: >>> >>>> Not sure why I wanted to do this on a weeknight. I wanted to make some >>>> over the weekend but I was low on flour. So the other day I got some >>>> flour and decided tonight I'd make this dish. What a lot of work! After >>>> finally finishing the boiling part, I'm too tired to fry some up and eat >>>> any. I know they will freeze well and now I will have a big bag of >>>> pierogi to use as needed. I tasted one, and it does taste like pasta so >>>> I must have done something right. My treat was the leftover >>>> potato-cheese-onion-garlic stuffing goodness. >>> >>> Have you ever eaten them before? I haven't even seen them other than >>> in pictures posted here. >>> >> I had some that were store bought frozen but I hadn't eaten them before >> and I didn't really know what to do with them. They were really good even >> though I baked them. Didn't know about a sauce or what to serve them >> with. So I found a recipe for a sauce, then found what they were >> traditionally served with kielbasa and found they are also often served as >> a side with pork chops. The sauce is a sour cream-garlic-chive sauce but >> it isn't as fatty as it sounds. The main ingredient in this sauce is >> chicken stock. Only about 1/4 cup sour cream to 1-3/4 cup chicken stock. >> Lots of garlic (be sure not to let it burn because it will ruin the sauce) >> and chives added as it is served. >> >> Here's the site I found the recipes. There is a "kielbasa rub" for pork >> chops there, too. >> >> http://www.mygourmetconnection.com/r...hive-sauce.php >> >> http://preview.tinyurl.com/63pl7bx > > They are very common in PA and there are basically three ways they served > them. Deep fried. They are often sold this way at theme parks. They are > not served with any kind of sauce AFAIK. Or either boiled or pan fried and > served with browned butter and sautéed onions. I prefer straight boiled and > my husband prefers pan fried. > > I am in PA. The deep fried are usually those industrial "MrsT" brand. Best are from the church picnics. Local one just had theirs last week and they always have homemade pierogies. There is a local Ukranian church that doesn't do picnics but they do much more frequent fundraisers and they always have homemade pierogies and borsht. |
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Tonight I made something I've never made before - Potato AndCheese Pierogi
On 7/15/2011 10:56 AM, news wrote:
> > wrote in message > .com... >> Not sure why I wanted to do this on a weeknight. I wanted to make some >> over the weekend but I was low on flour. So the other day I got some >> flour and decided tonight I'd make this dish. What a lot of work! After >> finally finishing the boiling part, I'm too tired to fry some up and eat >> any. I know they will freeze well and now I will have a big bag of >> pierogi to use as needed. I tasted one, and it does taste like pasta so I >> must have done something right. My treat was the leftover >> potato-cheese-onion-garlic stuffing goodness. > > That's why they're usually made by a crew of 20 Polish church ladies! > > Getting harder to find because they can't get the help because it is so labor intensive. One local church tried to go with those industrial "MrsTs" which aren't even close if you know what real ones taste like. That was the last year for their picnic. |
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Tonight I made something I've never made before - Potato And Cheese Pierogi
On Sat, 16 Jul 2011 21:39:04 -0400, George >
wrote: > Getting harder to find because they can't get the help because it is so > labor intensive. One local church tried to go with those industrial > "MrsTs" which aren't even close if you know what real ones taste like. > That was the last year for their picnic. That's one reason why I wouldn't bother trying frozen. I won't like it and paint all pierogies with that brush. I know the difference between home made and frozen pot stickers and the frozen type is a big waste of money, AFAIC. -- Today's mighty oak is just yesterday's nut that held its ground. |
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Tonight I made something I've never made before - Potato AndCheese Pierogi
On 7/16/2011 10:00 PM, sf wrote:
> On Sat, 16 Jul 2011 21:39:04 -0400, > > wrote: > >> Getting harder to find because they can't get the help because it is so >> labor intensive. One local church tried to go with those industrial >> "MrsTs" which aren't even close if you know what real ones taste like. >> That was the last year for their picnic. > > That's one reason why I wouldn't bother trying frozen. I won't like > it and paint all pierogies with that brush. I know the difference > between home made and frozen pot stickers and the frozen type is a big > waste of money, AFAIC. > But homemade is very cheap to make. A lot of work, but literally only a few dollars for the two bags that I froze. I didn't count them. |
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Tonight I made something I've never made before - Potato And Cheese Pierogi
On Sat, 16 Jul 2011 22:37:53 -0400, Cheryl >
wrote: > On 7/16/2011 10:00 PM, sf wrote: > > On Sat, 16 Jul 2011 21:39:04 -0400, > > > wrote: > > > >> Getting harder to find because they can't get the help because it is so > >> labor intensive. One local church tried to go with those industrial > >> "MrsTs" which aren't even close if you know what real ones taste like. > >> That was the last year for their picnic. > > > > That's one reason why I wouldn't bother trying frozen. I won't like > > it and paint all pierogies with that brush. I know the difference > > between home made and frozen pot stickers and the frozen type is a big > > waste of money, AFAIC. > > > > But homemade is very cheap to make. And homemade is delicious. > A lot of work, but literally only a > few dollars for the two bags that I froze. I didn't count them. Same with pot stickers, which is why most people won't make them from scratch. They don't mind investing the money, but they mind investing the time. -- Today's mighty oak is just yesterday's nut that held its ground. |
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Tonight I made something I've never made before - Potato AndCheese Pierogi
On Jul 16, 9:33*pm, George > wrote:
> I am in PA. The deep fried are usually those industrial "MrsT" brand. > Best are from the church picnics. Local one just had theirs last week > and they always have homemade pierogies. > > There is a local Ukranian church that doesn't do picnics but they do > much more frequent fundraisers and they always have homemade pierogies > and borsht. Oh I agree, I always assumed the deep-fried tavern perogies were some known commercial brand, but I never went far enough to check it out because I didn't care. It's still a great treat in a bar though. When I was growing up Allentown was mainly Pennsylvania Dutch, which just means they're Germans who settled in Pennsylvania. But with the arrival of immigrants into that one small area called the Ward also came the arrival of new foods that branched out and became commonplace to the whole area. I haven't had perogies in years, not searching, don't care enough - but the ones my grandmother made were from scratch, and I always assumed the tavern ones were brought in in frozen bags like french fries or whatever else the deep fryer accepts. Yeah, I bought the Mrs T brand once about 30 years ago just to see - not so good, not so good at all. But I was not surprised by that. Not only tasteless, but also quite thin and sparse. Ever have them made with sauerkraut? One of those for every 3 with potato and cheese seemed a nice ratio for me. TJ |
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Tonight I made something I've never made before - Potato AndCheese Pierogi
On 7/16/2011 10:00 PM, sf wrote:
> On Sat, 16 Jul 2011 21:39:04 -0400, > > wrote: > >> Getting harder to find because they can't get the help because it is so >> labor intensive. One local church tried to go with those industrial >> "MrsTs" which aren't even close if you know what real ones taste like. >> That was the last year for their picnic. > > That's one reason why I wouldn't bother trying frozen. I won't like > it and paint all pierogies with that brush. I know the difference > between home made and frozen pot stickers and the frozen type is a big > waste of money, AFAIC. > They survive well when frozen if you are freezing your own or good ones. The problem is the usual frozen ones are industrial versions. I do the same with gyoza. It is just as easy to make a big batch and freeze them. Frozen industrial pot stickers are simply a waste of time because of their poor quality. |
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Tonight I made something I've never made before - Potato AndCheese Pierogi
On 7/17/2011 12:35 AM, sf wrote:
> On Sat, 16 Jul 2011 22:37:53 -0400, > > wrote: > >> On 7/16/2011 10:00 PM, sf wrote: >>> On Sat, 16 Jul 2011 21:39:04 -0400, > >>> wrote: >>> >>>> Getting harder to find because they can't get the help because it is so >>>> labor intensive. One local church tried to go with those industrial >>>> "MrsTs" which aren't even close if you know what real ones taste like. >>>> That was the last year for their picnic. >>> >>> That's one reason why I wouldn't bother trying frozen. I won't like >>> it and paint all pierogies with that brush. I know the difference >>> between home made and frozen pot stickers and the frozen type is a big >>> waste of money, AFAIC. >>> >> >> But homemade is very cheap to make. > > And homemade is delicious. > >> A lot of work, but literally only a >> few dollars for the two bags that I froze. I didn't count them. > > Same with pot stickers, which is why most people won't make them from > scratch. They don't mind investing the money, but they mind investing > the time. > I do because I like quality. I don't do them often but I would rather have good ones once in a while instead of industrial versions any time. |
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Tonight I made something I've never made before - Potato AndCheese Pierogi
On 7/17/2011 1:14 AM, Tommy Joe wrote:
> On Jul 16, 9:33 pm, > wrote: > >> I am in PA. The deep fried are usually those industrial "MrsT" brand. >> Best are from the church picnics. Local one just had theirs last week >> and they always have homemade pierogies. >> >> There is a local Ukranian church that doesn't do picnics but they do >> much more frequent fundraisers and they always have homemade pierogies >> and borsht. > > > > Oh I agree, I always assumed the deep-fried tavern perogies were > some known commercial brand, but I never went far enough to check it > out because I didn't care. It's still a great treat in a bar though. > When I was growing up Allentown was mainly Pennsylvania Dutch, which > just means they're Germans who settled in Pennsylvania. But with the > arrival of immigrants into that one small area called the Ward also > came the arrival of new foods that branched out and became commonplace > to the whole area. I haven't had perogies in years, not searching, > don't care enough - but the ones my grandmother made were from > scratch, and I always assumed the tavern ones were brought in in > frozen bags like french fries or whatever else the deep fryer > accepts. Yeah, I bought the Mrs T brand once about 30 years ago just > to see - not so good, not so good at all. But I was not surprised by > that. Not only tasteless, but also quite thin and sparse. Ever have > them made with sauerkraut? One of those for every 3 with potato and > cheese seemed a nice ratio for me. > > TJ I think I have had them every possible way including the fruit filled versions. My favorites sauerkraut version is when the filling is half kraut and half cabbage. |
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Tonight I made something I've never made before - Potato And Cheese Pierogi
On Sun, 17 Jul 2011 08:54:27 -0400, George >
wrote: > I do the same with gyoza. Why do you use the japanese word? -- Today's mighty oak is just yesterday's nut that held its ground. |
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Tonight I made something I've never made before - Potato And Cheese Pierogi
sf > wrote:
>On Sun, 17 Jul 2011 08:54:27 -0400, George > >wrote: > >> I do the same with gyoza. > >Why do you use the japanese word? He thinks it will impress those who don't realize it's the same. I've made my own but it's a lot of work for what's essentially cheapo peasant food... I think Mrs T's is as good or better than any homemade I've ever tried. The same with ravioli, I've made those too but they're hardly worth the trouble... I used to buy Silver Star, they were better than homemade... unfortunately I think they decided to close shop: http://www.facebook.com/media/set/?s...73593856016892 |
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Tonight I made something I've never made before - Potato AndCheese Pierogi
On Jul 17, 8:57*am, George > wrote:
> I think I have had them every possible way including the fruit filled > versions. My favorites sauerkraut version is when the filling is half > kraut and half cabbage. My experience with variety is less than yours. But when perogies are brought up, most people only know of the cheese and potato ones. I'm sure you could do almost anything with them same as a taco or burrito or sandwich of any kind. How about an icecream perogie? TJ |
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US-made pizza recalled due to E. coli; maybe China should boycott all US-made pizzas | General Cooking | |||
Made this tonight... | General Cooking |