Stephen : Stephen Ceideburg
1 : bn Young radishes, greens only
2 : ts Salt
1 : ts Sugar
1/2 : c Water
Soy : Soy sauce to taste
1 : ts Slightly crushed dill seed
1/4 : c Cider vinegar
1 : ts Salt
1 : ts Sugar
1 : Dash of hot pepper sauce
1 : c Water
2 : c Raw vegetablesc cut up*
2 : tb Finely chopped pimento
2 : lb Brown sugar
1 : qt Vinegar
Salt : Salt -- to taste
Cabbage, : Cabbage, red
Salt : Salt
Vinegar : Vinegar
Sugar : Sugar
Celery : Celery seed
Pepper : Pepper
Mace : Mace
Allspice : Allspice
Cinnamon : Cinnamon
16 : Hard boiled eggs, cooled
-and : -and shelled.
1 : c Beet juice
3 : c Cider vinegar
1 : ts EACH, whole cloves,allspice,
-and : -and peppercorns
1/2" : 1/2" piece ginger root
1 : lb Red onions, thinly sliced
1 : c White vinegar
1 : ts Cracked black pepper
1 : ts Roughly chopped cumin seeds
1 : ts Dried oregano
4 : Garlic cloves, sliced
2 : tb Sugar
1 : /2 ts Salt
1 : Beet, trimmed, peeled and
-cut : -cut into 8 wedges
2 : lb Zucchini -- sliced thin
1 : /2 c Onion -- sliced /4 inch
Thic : Thic
2 : c Carrot -- see directions
3 : c Celery -- see directions
12 : Radishes
2 : tb Salt
3 : c White vinegar
1 : /2 c Sugar
1 : tb Celery seed
1 : tb Fennel seed
2 : tb Ground mustard
3 : Dried red-hot pepper pods
40 : Baby rosebuds
1/2 : c Sugar
2 : c White wine vinegar
2 : lb Fresh salmon fillet;
-skinless : -skinless and boneless
3 : tb Salt
1/3 : c White vinegar
1 : tb Brown sugar
1/2 : tb Mixed pickling spices
6 : sl Lemon; thin
1/2 : Yellow onion; sliced thin
23: com/~gemini
0: Pierogi (Dough Pockets) Oil Place flour in a bowl or on a kneading board
1: Mix eggs, salt and water, beating slightly
2: Add mixture to flour and knead until the dough is firm
3: Divide dough in half or quarters and cover with warm bowl or towel and let dough rest for 10 to 20 minutes
4: Take a piece of dough and roll it out thin on a floured board
5: Cut circles (approximately 5 inches in diameter) with a cookie or biscuit cutter
6: Place small amout of desired filling in the center of dough, fold in half, firmly pressing edges together
7: Repeat until all dough and filling has been used
8: Fill large pot with water (approximately 3 inches from the top), add a pinch of salt and about 2 ounces of oil
9: Bring water to a boil and, while keeping water boiling, gently place pierogi in boiling water
10: Pierogi will rise to the top
11: Cook about 5 minutes
12: Remove gently with a skimmer or slotted spoon and place in a flat roasting pan containing about 1 inch of oil
13: Allow to cool, remove and place on a cookie sheet or platter till cold
14: Note: Add water to pot as needed
15: If water should get starchy (milky), discard and start over with a pot of fresh water
16: When pierogi is cold, place in a plastic bag and store in refrigerator or freezer until ready to use
17: Do not stack or pack tightly
18: When heating pieogi, use large frying pan and saute (with butter, salt pork or bacon in combination with onions or mushrooms) until heated through
19: Serves 8 to 12
20: Serve with sour cream
21: From Gemini's MASSIVE MealMaster collection at www
22: synapse