Text 23264, 127 rader
Skriven 2012-04-03 10:40:04 av MIKE ROBERTS (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Ukrainian food
======================
->  MR> That would be pretty cool though, a Ukrainian restaurant run by
->  MR> Chinese.

-> Except that those particular Chinese guys can't even cook Chinese
-> food! I have only eaten there twice since the place changed hands

Heheheh, I hear ya..


->  MR> Russia at one time was largely populated by Chinese or people
->  MR> of chinese descent.

-> Are you referring to the Mongol invasion of Ghenis Khan that stopped

The understanding that I got from the documentary was that it was such a
huge country, expanding well into the Asia, that Asians in Russia.
although asian, were russian. So maybe saying "chinese" is wrong, I
should have used the term asian, but then again, I am sure in that part
of Russia their heritage was of mostly chinese descent.           



-> People think of Canada as being English and French but we've had a

<snip>
                                               
-> reservation and far from town. As Harry got along well with the Cree
-> (he spoke five Native languages) the family could go to town and to
-> school through rather than around the reservation. Roslind grew up
-> speaking French at home, English in school and picking up a good
-> deal of Cree, Ukrainian and that strange Mennonite version of
-> old fashioned German.                       

Very Interesting to me Jim, Thanks for sharing.


->  MR> Yes... That is a popular traditon amongst the Christians of
->  MR> that area. Mostly of the Eastern tradition, like the Orthodox
->  MR> or Byzantine

-> Polish Catholics observe Christmas Eve the same way too, but on Dec.
-> 24 as they have the same calendar as us. My oldest granddaughter's
-> other grandfather is Russian and she loves celebrating Christmas and
-> New Years twice! 

Yes it seems although a few Polish churches are of Eastern Rite. Most
any of the Churches be they Polish or Ukrainian etc. Celebrate on the
25th. Byzantine Churches which are under The Pope do too. Though in most
respects they kept their Orthodox Traditions. Even the Orthodox in
America, for the most part Celebrate on the 25th. I dunno about Europe
and eslewhere. It is an old calendar vs. New Calendar thing which is
part of a long drawn out custom. Strict Orthodox, Usually the Russians
stick to old Calendar, but I don't know for any reason other than
tradition. Easter is a different story. Celebrating twice! Now thats a
good idea <grin>. When I was young and The Orthodox church of America
was under direct jurisdiction of Russia. We used to celebrate in January
too. That was odd. I was Young and it was only for a year or so. Then
the OCA was allowed to be a single individual governing Church not under
Russia any longer and they went to using the new calendar. So Christmas
was on the 25th like most of the rest of the world that was on the new
calendar.

Have a good One!
Mike

Traditional Russian Pirozhki

Ingredients

    2 cups milk, warmed
    1 tablespoon white sugar
    1 tablespoon active dry yeast
    2 tablespoons butter, melted
    1 egg
    1 teaspoon salt
    6 cups all-purpose flour
    1 tablespoon butter
    1/2 medium head cabbage, finely chopped
    6 hard-cooked eggs, chopped
    salt and pepper to taste

Directions

    Place 1/2 cup milk in a cup or small bowl. Stir in sugar and
sprinkle yeast over the top. Set aside until foamy, about 10 minutes.
Pour the remaining milk into a large bowl.

    Add the melted butter, egg, salt and 1 cup of flour to the large
bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a
time until dough pulls away from the sides of the bowl and doesn't stick
to your hands. Cover the bowl loosely and set in a warm place to rise
for about 1 hour. Dough should almost triple in size.

    While you wait for the dough to rise, melt the remaining butter in a
large skillet over medium heat. Add cabbage and cook, stirring
frequently, until cabbage has wilted. Mix in the eggs and season with
salt and pepper. Continue to cook, stirring occasionally until cabbage
is tender. Set this aside for the filling.

    Place the risen dough onto a floured surface and gently form into a
long snake about 2 inches wide. Cut into 1 inch pieces and roll each
piece into a ball. Flatten the balls by hand until they are 4 to 5
inches across. Place a spoonful of the cabbage filling in the center and
fold in half to enclose. Pinch the edges together to seal in the
filling.

    Preheat the oven to 400 degrees F (200 degrees C). Line one or two
baking sheets with aluminum foil. Place the pirozhki onto the baking
sheet, leaving room between them for them to grow.

    Bake for 20 minutes in the preheated oven, or until golden brown.
                                                                     
Servings  30
  
    Nutritional Information open nutritional information

Amount Per Serving  Calories: 134 | Total Fat: 3g | Cholesterol: 54mg








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