This book is often my “starting point” for adapting recipes to the appliances #InMySmallKitchen – My copy is the 1968 edition. Treasured for its many notes written by me, those from aunts, cousins, and even Peggy Masterson one of the “Ladies in the office” If you are interested I did see some reasonably priced copies on line, possibly Alibris or you can use this affiliate link to see what Amazon has in new & Used versions.
i will work hard to share my versions of the recipes (almost all involve changes particularly to measurements and of course techniques. Ifyou want the original versions, you will need to get a copy of the actual hardcover book
Memorial Day commemorates the men and women who died while in the military service of the United States of America particularly those who died in battle or as a result of wounds sustained in battle. In other words, the purpose of Memorial Day is to memorialize the veterans who made the ultimate sacrifice for their country. Established as May 30th in the years following the Civil War, it is celebrated on the last Monday of May ——- God our Father, Giver of life, we entrust these United States of America to Your loving care.
You are the rock on which this nation was founded.
You alone are the true source of our cherished rights to life, liberty and the pursuit of happiness.
Reclaim this land for Your glory and dwell among Your people.
Send Your Spirit to touch the hearts of our nation’s leaders.
Open their minds to the great worth of human life and the responsibilities that accompany human freedom.
Remind Your people that true happiness is rooted in seeking and doing Your will.
Lead us into a new millennium of life. We ask this through Christ Our Lord.
My father’s family immigrated from that corner of the Ukraine that is much influenced by many food traditions of the Ukraine, Poland and Russia.
So whether you call it (Polish) Pierogi or (Ukrainian) Varenyky or (Russia) Pelmni They all use a nearly identical dough with many variations for the traditional fillings sometimes vary.
Depending on your family traditions, they can be prepared in several ways or a combination. Here’s what I do “most of the time”
Kielbasi and Frozen Pierogi Sheet Pan Meal I prefer Fresh Kielbasi – if you use precooked , reduce broiling time Frozen Pierogi can be whatever flavor you like best – Even though I do make Pierogi from scratch – I have found freezing helps produce a better version.
Preferred Prep: 1/4th c Fresh Chives, chopped fine or 1 Tablespoon Dried Chives rehydrated in butter Set Aside
Par-Boil Pierogi Toss in a bowl of garlic and horseradish compound butter Set Aside
Slice Kielbasi into 1/2 -3.4 in button bites 1/3 lb person works for us. Broil on Hi about 10 min Flip at 5. Remove & spread melted fat over pan as you would to “butter” for cake place buttered pierogi “round side down” Broil 5 min on HI FLIP Pierogi so rounded side is up Brush with remaining compound butter PLACE Kielbasi into the pan Broil until tops of Pierogi are browned. Arrange Kielbasi & Pierogi on plate, sprinkle with Chives Eat & Enjoy
VARIATION Suggestions: For Savory (meat & cheese) we like to steam and then either pan-fry with brown butter & onion I have been “practicing” with the not half bad stupid market product: “Mrs T’s” & third place ALDI – Bremer Pierogi.
And yes, they can sub ravoli & Italian sausage if you wish. A good addition to Sunday Snacks.
What can I say, two of my father’s sisters married into Italian families. so not unusual for me to use Italian sausage if Kielbasi is not handy.
What is YOUR Favorite “Eastern European” dumpling and how do you like it prepared?
In cold weather I find myself often focused on exploring food – TH likes this most of the time and early on in our decades together starting name the experiments he liked. So I could make a point of remembering what I did. In fact most dinners start with “What are we calling this?”
Inspired by a comment in a recipe group – today’s Passing (and perhaps prevailing context) thoughts.
Whether it is food or fiber work or any other aspect of a culture’s roots I prefer the commonality – the desire to give one’s family “comfort” using the best possible ingredients available and affordable.
Do you honestly think any ancestral home maker would have shunned the use of a food processor? Even and perhaps especially in many ways the Amish use technology – they just prefer people power.
Do you really think your great-great-grandmother would have found it preferable to hand sew a shirt rather than use a sewing machine and then have hours of time to spend on the embroidery or other fine details?
Is it really such a sin to use a circle cutter, rather than laboriously hand cut circles for whatever form of stuffed dough you and your family enjoy?
Are those who oppose machines also opposed to taking advantage of their home freezer to that found can be prepared in advance – meaning “on the day” they will have more time with family instead of alone time in the kitchen?
Quite frankly if they were not open to change and the opportunity to improve on their daily lives, would they have crossed an ocean as did the forebears of so many members of this group and migrate to North America?
No, I believe they would have welcomed the means to have time better used in other ways to provide comfort to the hearts and souls of their family and community.
I believe they would as reading accounts of every day life show, have made decisions based on their economic situation and the value of the “machine” – choosing to work and save for those most beneficial – I don’t have a dedicated machine for every food prep process, but I do have a Kitchen Aid with the specialty attachments that “cost justified” based on frequency of use.
Perhaps that is the tradition we should honor, careful use of our resources and not just acquisition for the sake of “owning”.
Yes, we should honor the past, allowing it to empower us in all ways while at the same time moving forward with respect for what brought us to this point.
