NANCY BACKUS wrote to DAVE DRUM <=-
Sounds almost interesting enough to look for that flavor in the
stores.... ;)
I certainly shall. Just for S&G.
Maybe you could bring it to the picnic....? And, BTW, /are/ you coming
to my picnic this year...? :) Sept 7-9, with folks arriving on the
6th and leaving the 10th, in case you'd not paid attention... Fords are going to be in attendance Friday night and Saturday (picnic day), maybe later on Sunday..
Since this will be the twentieth anniversary of my first picnic (The
Alabama Jam at Pat Stockett's) I had thought to do as I did for that
one - just show up. But, we're extremely short-staffed at work .....
and I really don't want to leave Misty to twist slowly in the breezes.
So, as much as I'd loke to see Burt and Shirley and meet the Sean/Shawn
SysOp brigade, it's not gonna happen this year.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Varenyki (Filled Dumplings) Ukrainian
Categories: Five, Dumplings, Breads
Yield: 10 Servings
5 c Unbleached all-purpose flour
1 ts Salt
2 tb Butter
1 c Evaporated milk; NOT
- condensed milk
1/2 c Water; as needed
FILLINGS: your choice, can be as varied and diverse as
your imagination will allow.
Combine the flour and salt in a large bowl, forming a well
in the middle. Add the butter and milk and mix lightly
until the flour is absorbed. (Add a little warm water as
needed.) Knead until the dough sticks together, cover and
allow to rest for a few minutes, then knead until smooth.
Cover and set aside. (This dough should be somewhat soft,
since more flour will be added as the dough is rolled
out.)
Or, in a processor, combine the flour, salt, and butter,
stirring a few times, then with the machine running, add
liquids until a ball forms. Allow to rest for a few
minutes and then process until smooth. Place the dough in
a lightly oiled bowl, turn, and cover for about 30
minutes. (It may be wrapped in plastic and refrigerated
for a day or so, brought to room temperature and then
rolled out.)
Place a fourth of the dough on a floured work surface,
re-covering the rest of the dough. Roll into a circle,
starting at the center and rolling outwards to maintain an
even thickness, turn over and again from the center, roll
the dough out to about 1/8-inch thickness. Run a hand
under the bottom to loosen it. With a 3-inch biscuit
cutter or wine glass, cut into rounds.
When done cutting, place 1 Tb of the filling on one side
of each, flipping the other half over the top and sealing
with your fingers or a fork. Make sure each is sealed or
the filling will come out when cooked. Place each of the
dumplings on a floured cookie sheet, keeping the dumplings
covered with a towel. Repeat with the remaining dough,
saving the scraps until last. Use as little flour as
possible in this process or the scraps will be come tough
and heavy.
Gently drop 12 to 15 varenyky into 3 quarts of boiling
water, in a large wide pot or Dutch oven. Do NOT
overcrowd. Stir and cook for about 3 to 4 minutes. Drain
in a collander and place on a lightly oiled cookies sheet,
shaking to coat with a thin film to prevent sticking. Do
NOT pile the dumplings on top of each other as this
distorts their shape. If the varenyky are to be frozen,
remove with a slotted spoon when they float to the top. DO
NOT overcook.
To freeze. place in the freezer on an oiled cookie sheet
when tepid (lukewarm). When they are rigid, store in
tightly sealed plastic bags.
TO SERVE: Varenyky may be poached, pan-fried or steamed,
served as an accompaniment or meats or served with sour
cream, chopped sauteed onions or fried bacon with a little
bacon fat.
As served at the Alabama Jam Picnic @ Pat Stockett's
From: Don Houston
Uncle Dirty Dave's Archives
MMMMM
... "All happiness depends on a leisurely breakfast." -- John Gunther
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA -
http://tinysbbs.com (1:229/452)