Custom Search



Pork & Cabbage Pierogis

----- Original Message -----
From: House
To: phaedrus
Sent: Wednesday, May 29, 2002 11:46 AM
Subject: what are these?

> I caught little snippets of a lady ( I think she was Polish ) making 
> this dish. Now I can't seem to get it out of my mind. I know you used 
> ground pork and chopped up cabbage. You put this in squares of dough 
> and shaped the dough so it ended up looking like what frozen Hot Pockets 
> look like. Any ideas ?
> Thanks.


I think you are referring to an Eastern European dish called pierogis. They have lots of names - piroshki in Russia - and may contain a wide variety of ingredients. See the recipe below.


Pierogi Dough

 Ingredients :
 2 c. flour
 2 eggs
 1/4 tsp. salt
 1/2 c. water, about
 1 tbsp. oil

 Preparation :
    Mound the flour on board and make a well at center.  Drop in 2
 eggs and cut into flour with knife.  Add the salt and about 1/2 cup
 water and work by hand into uniform dough.  Cover with warm bowl and
 let stand 10 minutes.  Divide in 2 and roll out thin, cut into
 circles (with biscuit cutter or glass, 3-4 inches).

Pierogi  Cabbage  Filling

 Ingredients :
 1 sm. head cabbage
 1 sm. onion, chopped fine
 Salt and pepper
 1 c. sauerkraut, chopped
 1 c. cooked pork (ground)
 1 sm. piece salt pork, chopped fine

 Preparation :
    (See recipe for dough in Breads & Rolls section.)  Quarter
 cabbage and cook in salted water 15 minutes.  Drain, cool and chop
 fine.  Saute onion and salt pork, chopped fine, approximately 5
 minutes.  Add pork, then add chopped cabbage and sauerkraut.  Salt
 and pepper to taste.  Continue to fry until flavor blends.  *Note:
 Rinse sauerkraut well before frying.  Add filling to 3 inch
 circles of dough.   Place a  teaspoon of filling in center of circle, 
 fold over in half, pinch edges shut, sealing well and cook in large 
 kettle of boiling salted water, about 5-8 minutes, after boiling 
 resumes. Do not crowd, as  they will rise to the top when they are 
 done. (Boil just enough  pierogi at a time to make a layer in your 
 kettle.) Remove with slotted spoon to drain.  Serve plain with or 
 without a touch of butter or margarine.  Also, a  mixture of bread 
 crumbs with butter may be sprinkled over all.  Another option is a 
 dab of sour cream as desired.

Scalded Milk Sponge Cake

  ----- Original Message ----- 
  From: Doug
  To: phaedrus
  Sent: Wednesday, May 29, 2002 1:50 PM

  Thank You very much for finding the Monkey Bread for us. Going through 
  your older recipes I found a sponge cake recipe that brough bake 
  memories of my mothers sponge cake of the '50s'. Her's called for scaled 
  milk. Would you have a sponge cake recipe that calls for scaled milk? 
  What a great find your Web Site is. Thanks again for your help. 
  Doug in Michigan

Hi Doug,

By "scaled milk", do you mean what I call "scalded milk"? I would have thought "scaled" was just a typo, but since you spelled it that way twice, I did an internet search on "scaled" milk and got a few hits on it. I don't know if that's another name for scalded milk?

I'm sending you three recipes for sponge cake made with scalded milk.


  Hot Milk Sponge Cake

  2 eggs, beaten well
  1 cup sugar
  1 cup flour
  1 tsp baking powder
  1/2 cup scalded milk
  1 Tbl vanilla
  1/2 tsp salt

  Preheat oven to 350

  Beat eggs and sugar together until smooth.  Add 1/2 of the flour and 1/2 
  of the milk and mix.  Add other 1/2 of the flour and milk, salt and vanilla.

  Bake for 50 minutes
  Butter Sponge Cake

  1 c. sifted flour
  1 Tbsp. baking powder
  1/4 c. melted butter
  1/2 tsp. vanilla
  1/2 c. milk, scalded
  6 egg yolks
  1 c. sugar

  Sift together flour and baking powder; add vanilla to
  scalded milk and keep hot. Beat eggs until thick and lemon
  colored. Gradually beat in sugar. Quickly add flour mixture.
  Stir just until mixed. Gently stir in hot milk mixture. Pour
  into greased 9 x 9 x 2-inch pan. Bake in 350 degrees oven for 30 to
  35 minutes.

  Orange Butter Frosting:
  1/4 c. butter, creamed
  2 c. confectioners sugar
  2 tsp. grated orange peel
  2 Tbsp. orange juice
  Beat until smooth. Spread on cool butter sponge cake
  cut into squares. Center with pecan halves or English walnuts
  to garnish.
  Hot Milk Sponge Cake

  4 medium size eggs
  2 cups granulated sugar
  1 cup skim milk, scalded
  2 cups all-purpose flour
  2 teaspoons baking powder
  1 teaspoon vanilla extract 

  1. Preheat oven to 365 F.
  2. Grease and flour two 9" cake pans.
  3. Beat eggs, one at a time until frothy and then slowly add the sugar.
  4. Add scalded milk and lower the speed of the mixer as you add the milk 
  slowly so it doesn't spritz ( a Pennsylvania Dutch term).
  5. Add the flour and baking powder and the vanilla till blended. The batter 
  will be the consistency of pudding with some air bubbles.
  6. Divide batter in half for each pan and bake for about 25 minutes.
  7. Remove from pans immediately... cool and frost with your favorite icing.
  8. This cake is very good with fruit and ice cream... it is very light. 

Veggie Burrito

  ----- Original Message ----- 
  From: Beverly 
  To: phaedrus
  Sent: Wednesday, May 29, 2002 10:34 AM
  Subject: Veggie Burrito

  On a recent trip to Oregon (heaven on earth, the coast at least) 
  I had a veggie burrito at a franchise called Taco Time. It included 
  sunflower seeds, rice, beans and, I think, sprouts and a creamy sauce.  
  There are no Taco Times around here and I would love to be able to make 
  one of these any time.  Can you help?   Thanks in advance and what a 
  great and helpful site!

Hello Beverly,

There are no Taco Time recipes online, not at any of the copycat recipe sites. I did find a veggie burrito recipe. It's not exactly the same as you describe (no beans), but it sounds pretty tasty. See below.


Here's Taco Time's website classic burrito menu description of this:
Veggie Burrito
A soft whole-wheat tortilla wrapped around refried pinto beans, seasoned rice, cheddar cheese, sour cream, lettuce, salsa fresca and roasted sunflower seeds. Big flavor in a big burrito

There is now a copycat for the Taco Time veggie burrito here:

  Veggie Burrito

  Eggroll wrappers
  Mix the following ingredients in a large bowl or cooking Pot:
  2 cups Bean Sprouts
  2 tbls BBQ sauce
  3 tbls soy sauce
  8 oz alfalfa sprouts
  4 oz onion sprouts or 12 spring onions minced.
  2 teaspoons garlic powder
  1 teaspoon black pepper
  1/4 teaspoon oriental 5 spice or one very small sprinkle of cinamon
  5 tbls roasted sunflower seeds

  Stir it together well and let sit until mixture is soft. Sautee eggroll 
  wrapper (available at any medium to large grocery store) until golden 
  brown in a thin layer of olive oil. Make sure each side and the ends get 
  crisp. When Eggroll wrappers are ready, as described in previous recipe, 
  put 1/2 cup of mixture into each wrapper. Makes 2 dozen Veggie Burritos.

Marshmallow Dough

  ----- Original Message ----- 
  From: Jenn 
  To: phaedrus
  Sent: Tuesday, May 28, 2002 8:53 PM
  Subject: marshmallow creme/powdered sugar recipe

  Hi.  I have been searching high and low for the particular amounts 
  for this recipe:

  If I recall correctly, you can mix marshmallow creme and powdered 
  sugar together until you get a dough that will roll out.  You can 
  use this dough much as you would use rolled fondant to create cake 

  Do you have any idea what the amounts are? Or if there is a real-live, 
  actual recipe for this?


Hi Jenn,

I found the below recipe. You can roll out each portion of dough after you add the food coloring. Use powdered sugar like you would flour in rolling out the dough.


  Marshmallow Dough

  3/4 cup (from a 7- to 7 1/2-oz jar) marshmallow cream (such as Marshmallow Fluff or Creme) 
  1 1/2 cups confectioners' sugar, plus more for dusting
  Liquid food coloring in the colors you want

  1. Scrape marshmallow cream into a medium bowl. Stir in as much of the 
  1 1/2 cups confectioners' sugar as possible, kneading in remaining sugar 
  until a smooth, stiff dough forms. Divide dough into as many portions as 
  colors of dough that you will needs. Wrap separately in plastic wrap until 
  ready to use.
  2. Working with one portion at a time, knead in food coloring to make the 
  color of dough you want. 

Stove Rags

  ----- Original Message ----- 
  From: Carole 
  To: phaedrus 
  Sent: Tuesday, May 28, 2002 12:06 PM
  Subject: Stove rags

  Dear Phaedrus:

  I'm looking for a recipe for what my mother-in-law used to call stove rags.

  They were made from left over mashed potatoes and flour.  I remember she 
  called them stove rags because she cooked them on the top of an old kitchen 
  coal stove.

  Any information you have would be greatly appreciated.


Hello Carole,

I can't find anything called "stove rags", but this sounds like the common potato pattie. They are made a variety of ways, some with cheese, some with onion, some with neither. See below.


  Leftover  Mashed  Potato  Patties

   Ingredients : 
   Leftover mashed potatoes (about 1 quart)
   1 onion, diced
   1 egg
   1 c. cheese, grated
   Salt and pepper

   Preparation : 
     Combine mashed potatoes, onion, egg and cheese.  Shape into large
   size balls.  Roll into flour and flatten into patties.  Melt
   margarine in frying pan and brown for about 5 minutes on each side. 
   Salt and pepper to taste.  
  Leftover  Potato  Delites

   Ingredients : 
   2 c. leftover mashed potatoes
   1/4 c. flour
   1 sm. onion, finely chopped
   2 eggs, beaten
   Salt & pepper to taste
   1 c. corn meal mix

   Preparation : 
     Mix together:  potatoes, flour, onions, eggs, salt and pepper. 
   Roll into balls and chill 10 minutes.  Remove from refrigerator,
   roll in cornmeal mix, deep fry until golden brown.  May be made
   ahead and frozen on waxed paper for later use.  
  Fat  Rascals

   Ingredients : 
   1 c. leftover mashed potatoes
   1/2 c. flour
   1 tbsp. sugar
   Dash of salt
   1 egg
   2 tsp. baking powder

   Preparation : 
      Mix ingredients together.  Drop less than a teaspoon into deep
   hot fat (any kind of oil).  In seconds the fat rascal will brown and
   rise to the top.  Remove and enjoy.  Kids love them. 


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus