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Old 02-12-2008, 05:29 PM
 
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My Dad, who has 5 sisters; is a pretty good cook too. Once I remember having the pierogi factory at his house. They mixed the dough in the bread maker, my Dad used a pasta machine to make the sheets of dough...everyone was doing something, with all kinds of fillings being made. It was fun and I was envisioning all the pierogi we would have until it was time for the sisters to leave....there went most of our pierogi!
My parents have always been the 'MAKE A HUGE POT' kind of people. My Mom to this day, makes a pot of soup that would feed an army, and it is just the 2 of them. She uses a very large lobster pot. Ox-tail soup being her specialty. It's a shame how rediculously expensive oxtails have become! They used to be scrap bones and are now almost $9.00 a pound! They just call us and say, "Come get some soup!" They wouldn't dream of cooking a smaller pot. I'm thinknig I'm going to make some stuffed cabbage myself, and share it with them for all the soup they have given me! And as soon as I get my good quality paprika, goulash is on the menu too!
And I might have to try those crepes! I'm thinking of a fruit filling though. Any other ideas for filling besides cottage cheese, that are not too sweet?
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Old 02-12-2008, 05:52 PM
 
Location: Looking East and hoping!
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What about ricotta, egg, cinnamon, nutmeg?
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Old 02-12-2008, 06:39 PM
 
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Quote:
Originally Posted by LaceyEx View Post
What about ricotta, egg, cinnamon, nutmeg?
MMMMM...kinda like cannoli filling, but in a crepe!
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Old 02-12-2008, 08:40 PM
 
Location: So. of Rosarito, Baja, Mexico
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A high dollar french restaurant would probably charge a hefty price for their CREPE SUSETTE (pardon spelling). Hungarians are not that upity,at least I'm not. My mother was a simple person who grew up in the poor 20's in Hungary. She would use LEKVAR (Jam) most of the time and cottage cheese. It would always be plain cottage cheese. It was my idea to add cinnimon and raisons and sugar to please my kids when they were small. Some people use nutmeg as is mentioned on post. Its a matter of taste. Nice thing about CREPES is that you can use your imagination and come up with any filling your heart desires. Initially a dessert but can be versital. I have a NEW BRAINER for some on this thread. Many know of Confection Roll or Strudal which generally has fruit inside. HOW ABOUT CABBAGE STRUDAL?? I had some from a JEWISH BAKERY over 50 yrs ago. It was DELICIOUS and was sold as a PASTRY. Anybody hear of it?? Stefhen
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Old 02-13-2008, 06:59 AM
 
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No, I have never heard of that Stefhen....most of my contact with thes type of foods stems from my Dad and his mother. My grandparents were born in this country in the late 1800's, but their ancestry is Slovak. I did find out at a family reunion that someone a long time ago was from Hungary though! A local polish deli here run by a Polish woman sells pierogi with strawberry and blueberry filling though, I haven't tried it...just don't know if you would put butter on them? Certainly not the onions! Maybe I should ask for a suggestion from her and try them!
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Old 02-13-2008, 11:43 AM
 
Location: South Bay Native
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Cabbage Streudel - Káposztás rétes - one of my favorites! Very easy to make, especially if you buy a box of phyllo dough. It was the most delicious thing on the menu at my wedding reception in Hungary.
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Old 02-13-2008, 01:50 PM
 
Location: So. of Rosarito, Baja, Mexico
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Donth8me:Koszonom Szepen (thankyou very much) My mother was from Nyircsaholy but never mentioned Cabbage Retes. She always made Walnut (dio),Cottage cheese (turo),Jam (lekvar),Apple/Raison (Alma/mazsola). For those who do not know what we are talking about it is a pastry. Dough is rolled out on a large board or table and the ingredients are spread over it. Then you start to roll from one side of board/table like rolling up a newspaper. Liquid butter or egg yolk is spread on top. These rolls are then placed into a flat pan and baked in a oven. This is STRUDEL a delicious dessert by Europeon standards. It has been a lonnnng time since I danced the CSARDAS. Pista
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