Recipes

[NYwoman]

On 3/5/2014 cater said:

cabbage bread is delicious Pa. thing

A friend of mine turned me on to Runzas. I love them. There is even a chain of fast food restaurants that specialize in varieties of them. You can use combos of cabbage, beef, and cheese.

[Poodlepet2]

Allegheny, I thought about looking on Youtube but I thought "If I were to enter Easter cheese-that would just be too easy: it's probably not there!" Duhhh! I will look it up today-and I would love to hear about the microwave method. When it comes to simplifying and ease and taking out some of the guess work, I'm all for it!

Pepesmom-I would say this is definitely a sign you need to make this cheese...if you think about it, it's food like this that is truly part of living family history and it's made even more valuable because this is not something you can buy in any store.

New York, what is a runza? (sorry if I mispelled it: I'm not technologically savy enough to go back and look at your post and not lose what I'm writing!)

My husband's family and mine are from Eastern Europe-Poland, Russia, Hungary and Austria. I grew up in New Orleans however and my mother never cooked from "the olde country"-but I'm going to make it my business to learn, and my children really appreciate it. I made halushki on Monday-I have not made it in years and years-and it was such a hit with my family-particularly my son. Simple food-well prepared-and rich in history-does it get much better?

Have a great day everybody-and I would certainly appreciate more recipes if somebody would like to start a thread.

Hugs,

Poodlepet

[Beebee2]

This is one of the most interesting threads I have ever read on the forum because my background lacks all of these recipes and the information. I hope people keep posting.

I had a Ukrainian friend whose mother made pysanky; she shared some with me and over the years various 'tragedies' have demolished my half dozen. The last one went when a neighbor with a small boy visited; he reached up, grabbed the egg, put it in his mouth and crunched down on it. She was devastated almost as much as I was and made me a little decorated egg to replace the pysanky, but when I see it it reminds me of the 'tragedy'. Still, for years they brought great pleasure. Now I have a little bowl full of pretty wood painted I eggs that I bought from the covered arcade in downtown Krakow; I treasure them, too.

I'm wanting now to try the cabbage and noodles with the variations; it sounds delicious.

Thanks again, ladies.

[spookyghost]

On 3/5/2014 cater said:

We don't make our huluski with egg noddles we make home made little dumplings and mix it with our cabbage 1 cup flour. 2 beaten eggs, salt, pepper, add enough water to make dough. Have a pot of boiling water on the stove. Put some dough on a plate and use a knife to cut little dough off the plate in to the boiling water when all the dough mixture is dropped into the boiling water let them cook till they come to the top of the water drain in colander rinse in cold water so they don't get mushy. after they are drained well then add them to your cabbage and inions. For each cup of flour you use you will need at least 2 eggs. Some people even grate fresh potato's in their dough mixture. This is real huluski my grandmother if she was alive would be 126 years old and this is how she made them she was from Poland.My Mom would be 101 and this is how she made them. Have fun making them.

This is how my great grandma, grandma, and my mom have made it! I'm Slovak and even though my mom rarely makes it anymore-only because its not the healthiest of dishes. She would in a second if I request it. Which I won't because I'm very into nutrition. I should have my mom teache how to make it. Her recipe should live on. Things like that are important to me. I haven't had hauski in years. Makes me feel a little guilty! Just hearing the word haluski takes me back with so many wonderful memories. Thanks for bringing it up op!!!