Niece hammin up
Christmas Dinner
- Thread starter washerboy
- Start date
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I made two 9" cakes in regular pans instead of a bundt pan and the bottom of the bowl was only about 7" I cut out the center 7" and put it in the bottom and the remaining ring on top.. You know how it's sort of difficult to slice thru angel food cake without squishing it.. I figured I'd try the electric knife.. it worked great.. made it really simple to slice the other one horizontally as well into two thinner layers... like they say, live better electrically. LOL
xraytech
Well-known member
Here are my Pierogi I made.
The sour cream dough was a dream to work with, and the filling is potatoes mashed with parsley and cheddar cheese.
I've found a martini glass cuts the perfect size pierogi, and for the filling I rolled tablespoons of filling into little potato balls to make filling them a breeze
The sour cream dough was a dream to work with, and the filling is potatoes mashed with parsley and cheddar cheese.
I've found a martini glass cuts the perfect size pierogi, and for the filling I rolled tablespoons of filling into little potato balls to make filling them a breeze
I too made Pierogi, I use the dough rrecipe an old family friend and my godmother made for decades. She used to make hundreds and freeze them to give to her kids. Too bad she is lost to this world with Alzheimers. It's a very tender and easy to work with dough.
Anyway I make a cheese filling, cottage cheese well drained - used to be farmer's cheese, but that is no longer available around here. I also make fried cabbage, I used to do some prune, but skipped it this year and tried mushroom. I have to have a few poppyseed - just for me, no one else likes them.
We've adapted the old Polish ways, used to do 12 meatless dishes when I was very little, but now we just make what we like. We start with a dried Mushroom soup, follow that with Herring and onions, pierogi, then sausage and sauerkraut and ham. We've added scalloped potatoes and a relish dish over the years, but for us it's not the holidays without what we consider traditional food.
Anyway I make a cheese filling, cottage cheese well drained - used to be farmer's cheese, but that is no longer available around here. I also make fried cabbage, I used to do some prune, but skipped it this year and tried mushroom. I have to have a few poppyseed - just for me, no one else likes them.
We've adapted the old Polish ways, used to do 12 meatless dishes when I was very little, but now we just make what we like. We start with a dried Mushroom soup, follow that with Herring and onions, pierogi, then sausage and sauerkraut and ham. We've added scalloped potatoes and a relish dish over the years, but for us it's not the holidays without what we consider traditional food.
