General Food Talk

[Poppy Fields]

AJane, you are making me hungry!

Aren't pierogi potato dumplings?

[AJane]

Yes, and it's probably more appropriate to use the word "dumplings" to refer to them rather than the cabbage buns, now that I think about it. The usual filling is potato and cheese, but sauerkraut filling is also very traditional. My grandmother also made blueberry filled ones, which we call "dessert perogies", but I don't like them. There's a specialty perogy shop where I live now that has all kinds of exotic fillings (the dill/Swiss cheese is excellent & even this non-perogy lover will eat them). My husband liked the bacon/cheddar ones.

[libgirl2]

I Googled "haluski" for a recipe and learned that it's sauteed shredded cabbage and onions with Polish egg dumplings. It sounds scrumptiious!

Cooks.com - Recipe - Cabbage And Polish Egg Dumpling (Haluski)

That looks like it, I could have sworn it had bacon in it too. I remember it being so rich and so comforting....

[Poppy Fields]

That looks like it, I could have sworn it had bacon in it too. I remember it being so rich and so comforting....

I bet there are a thousand ways to make it, libgirl2 - and probably lots of them include bacon. Yum!

I think you can substiute bacon (and the renedered fat) for the butter in the Cooks.com recipe. Just sizzle up a pound of bacon and save 1/2 cup (plus 3 tablespoons) for cooking the cabbage.

[libgirl2]

I bet there are a thousand ways to make it, libgirl2 - and probably lots of them include bacon. Yum!

I think you can substiute bacon (and the renedered fat) for the butter in the Cooks.com recipe. Just sizzle up a pound of bacon and save 1/2 cup (plus 3 tablespoons) for cooking the cabbage.

More then likely, that is what she did.

[Ellen]

No, perogies are different. The cabbage dumplings are more like stuffed mini-buns. (I've purchased a very similar item from a local Chinese bakery). Perogy dough is different - they are boiled first, then you mix them all in butter. You can fry them up after they're boiled & add onions & bacon. I rarely eat perogies any more (perogies & holubchi are staples at wedding dinners and holidays in my home province, particularly in the rural area my husband is from). My kids love them, though.

Hmmm. My mom used to make something that we called "bee rocks" (actually, "bierock"):
Bierock - Wikipedia, the free encyclopedia
Could this be it?

[AJane]

Hmmm. My mom used to make something that we called "bee rocks" (actually, "bierock"):
Bierock - Wikipedia, the free encyclopedia
Could this be it?

Nope. I nearly lost my mind trying to find it online because of the spelling. I had to call my mom - we use the English spelling, pereshke. Finally found a wiki page.

http://en.m.wikipedia.org/wiki/Pirozhki

The Ukrainian ones, though, are most often stuffed with sauerkraut.

[Gutmutter]

Has anyone tried the cheese (sliced and shredded) that's part cream cheese? (Philadelphia brand). I saw it advertised on tv and even though I don't eat much cheese at all these days, I tried the sliced colby. Very creamy!

[prhoshay]

Never heard of it, but I will be looking for it! I adore cheese!

[Gutmutter]

Just to correct myself - it's made by Kraft, but it has the silver Philadelphia logo on the top of the package so it's easy to find. I got the Mexican shredded blend today and am about to try it on (jerusalem artichoke) elbow macaroni.