1 : cn Beets, sliced (6oz.)
12 : Hard-Boiled Eggs, peeled
3/4 : c Cider Vinegar
1/2 : c Sugar
2 : tb Salt
1/2 : ts Pepper, cracked
1/8 : ts Allspice
6 : Cloves, whole
4 : qt Firm-ripe whole figs (5
-lbs+) : -lbs+)
2 : qt Water
1 : tb Whole cloves
2 : Cinnamon sticks
5 : c Sugar
3 : c Vinegar
1 : tb Whole allspice
See : See instructions
5 : c Fish; any kind
2 : c White vinegar
1/4 : c Sugar
1/2 : ts Whole peppercorns
1/4 : ts Whole allspice
1/4 : ts Whole cloves
2 : Bay leaves
1/4 : ts Oregano
1/4 : ts Dill seeds
1 : md Onion; sliced
1 : c Water
Peeled : Peeled garlic cloves
Vinegar; : Vinegar; (white)
Sugar : Sugar
Salt : Salt
Water : Water
3 : c Fresh garlic cloves
1 : /2 c White distilled vinegar
1/2 : c Sugar
1/2 : ts Salt
CHUCK : CHUCK OZBURN
1 : lb Fresh ginger; - peeled and
-into : -into paper thin slices
2 : tb Kosher salt
2 : tb Granulated sugar
1 : c Water
1/2 : c White vinegar
4 : dr Red food coloring
6 : Fillets salt herring
4 : lg Onions, thinly sliced
1 : c White vinegar
1/2 : c Water
2 : tb Sugar
1 : tb Pickling spice
4 : Bay leaves
2 : lb Fresh hot chiles; 1- inches
-long : -long
4 : Cloves garlic; peeled
24 : Peppercorns
8 : Whole allspice
1 : lg Bay leaf; quartered
2 : c Distilled white vinegar
2 : c Water
2 : ts Non-iodized salt
4 : tb Olive oil
0: Dough: Mix flour, eggs and water and work dough until firm
1: Divide in 2 parts and roll each piece into a thin sheet on a floured board
2: Arrange suffing by the spoonful along one edge of a piece of dough, 2 to 3 inches from edge
3: Fold over and cut out in shape of semi-circles with a pastry cutter or a glass
4: Press edges of dough together
5: Repeat until all the dough and filling have been used up
6: If necessary, reroll leftover dough and repeat
7: This is a fast way of making the pockets
8: Cook in boiling water like noodles, covered, so that they will steam
9: In a few minutes, when pockets rise to the top, they are done
10: Serve with drawn butter
11: Fillings: Cheese: Cream egg yolks and butter
12: Combine with cheese, season and mix thoroughly
13: For a sweet filling, and sugar and raisins
14: Fill pockets as directed above
15: Potato: Cook, mash and season potatoes
16: Fry onion to a light, golden brown in butter
17: Combine with mashed potato and season to taste; add cheese if desired
18: Mix thoroughly and proceed to fill and cook pockets
19: Cabbage: Prepare cabbage as directed for Sweet Cabbage: Cut cabbage into small sections, core and parboil in salted water for 10 minutes
20: Drain
21: Add 1 tbsp butter, onion, and continue cooking until onion is lightly brown
22: Add cabbage 3 tbs bouillon and salt and pepper
23: Simmer, tightly covered, stirring occasionally, until soft - about 1 hour
24: Dust with 2 tsp flour and add 1/2 tsp Maggi extract or Kitchen Bouquet, stir and let simmer another 5 minutes
25: Combine with cabbage, season and use to fill pockets
26: Cook as directed and serve drawn butter and bread crumbs or onions
27: Fruit: Fruit is an excellent filling if the "pierogi" are to be used as a summer dish or as dessert
28: Fill the dough pockets with a spoonful of berries each, or with 3 or 4 pitted cherries
29: Press edges tightly and cook in boiling water as directed
30: Serve with sour cream and sugar
31: If sour cream is omitted, garnish with melted sweet butter
32: From: Bread-Bakers Archives: ftp
33: best
34: com/pub/reggie/archives/bread/recipe Recipe By : >From: PMCiesla@aol
35: com