Text 23393, 93 rader
Skriven 2012-04-06 17:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BEST EATS  20406
========================
-=> Quoting Glen Jamieson to Dave Drum <=-

 DD> celebration of newly found prosperity by recent immigrants.
 DD> From eating meat once a week or less they were now in a
 position to eat meat whenever they cared to

 GJ> Re the "once a week", Joan told me that she spoke to a recently
 GJ> arrived Polish migrant about that, and was told that, "Yes, it
 GJ> is true we could only afford meat once a week.  The rest of the
 GJ> time we had to make do with chicken."

That's recently. Read James Michener's "Poland" to get a feel for
peasant life in past centuries. The passage describing a farmer
lovingly making a kielbasa for a once a year meat dish at Easter
will make you very hungry!

Or consider how modern American pizza toppings are so much thicker
and meatier than the old fashioned Italian ones they are based on.

 GJ> dumplings and their pastry-enclosed cousins exist in almost
 GJ> every culture.  Even samosas and pasties fit the general
 GJ> description.

A pasty is a dumpling?!?

The Cornish Pasty Association has strict rules about this.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Latvian Piragi
Categories: Latvian, Dumplings, Groundmeat, Beef
  Servings: 6

    1/2 c  water
      1    egg
    1/4 c  vegetable oil
      1 ts salt
      1 TB sugar
      2 TB powdered milk
      2 c  bread flour
      2 ts yeast
           Filling:
      1 md onion, chopped
      1 ts vegetable oil
      1    garlic clove, minced
    1/2 c  ground beef
    1/2 c  mashed potato
    1/4 ts salt
    1/4 ts pepper

Piragi - the Latvian version of Perogi - are robust Hors d'Oeuvres.
If you roll the dough very thin and give the piragi enough time to
rise, the wrappers will be airy and tender. Dip them in horseradish
mixed with an equal, measure of sour cream or yogurt. Traditionally
they are drizzled with melted butter and served with soup.

Add bread ingredients to the baking pan according to manufacturer's
recommendation. Select dough cycle.

Meanwhile saute the onion in the oil in a non stick skillet over
medium high heat until translucent, about 3 minutes. Add garlic and
ground beef, Cook stirring to break up any limps, until meat is no
longer pink, 2 to 3 minutes. Remove from heat and stir in mashed
potatoes, salt and pepper. Let cool to room temperature.

At the end of the dough cycle, remove dough from machine and place
on a floured board. Roll out the dough 1/8" thick or thinner. Cut
into 3 to 4" circles. Place 1/2 Tbsp filling on one half of the
circle leaving it 1/4" from the edge. Fold over the other half and
pinch edges tightly together and seal.

Place piragi on a non stick surface in a draft free area and let
rise for 15 minutes. Cook the piragi in 2 to 3 batches in a non
stick skillet over medium low heat 8 to 10 minutes, or until golden
brown. Turn to cook the other side, 5 to 7 minutes. Eat warm.

Makes: 24 small piragi
                     
  From: Darlene Sharp To: International
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... There is no idea so sacred that it cannot be questioned, analyzed.

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