Ukrainian Fare


My hubby's background is Ukrainian, and this section would not be complete without the recipes that have been passed down through the generations of his family. Both of the recipes featured in this section are traditional Christmas dishes. We serve them, along with prime rib and mashed potatoes for our less traditional children! My mom, however looks forward to our holiday feast, and I've realized that I never really liked turkey much anyway!


VARENYKY (Pyrohy)
(Perogies)
2 cups flour
1 teaspoon salt
1 egg 		1/2 cup water
filling of choice
1/2 cup cold mashed potatoes
Mix the flour with the salt in a deep bowl. Add the egg and enough water to make a medium soft dough. Knead on a floured board until smooth. Too much kneading will toughen the dough.Divide the dough into 2 parts. Cover and let stand at least 10 minutes.
Prepare filling (see suggestions below). Filling should be thick enough to hold its shape.
Roll dough quite thin on floured board. Cut rounds with a 2 to 3-inch biscuit cutter or open end of a glass. Work quickly so dough does not dry out. Put a round on the palm of your hand, then place a spoonful of filling onit. Fold over to form a half-circle , and press edges together with fingers. Edges should be free of filling and sealed well to prevent filling from running out. Place on floured board or tea towel without crowding. Cover to prevent drying.
Drop a few varenyky at a time into a large pot of boiling salted water. Stir gently with a wooden spoon to separate and prevent sticking. Continue boiling 3 to 4 minutes. Varenyky are done when they are well puffed.
Remove with perforated spoon to a colander and drain well. Melt a generous amount of butter and add chopped green onion and cooked bacon bits. Place varenyky in a deep dish and toss gently with butter mixture to coat. Cover and keep hot. Serve with sour cream.

Fillings


A/  2 cups cold mashed potato, 1 cup cottage cheese, seasoning
B/  1 bunch fresh spinach, 1 c. ricotta cheese
C/  2 cups chopped mushroom and 1 sm. onion,cooked in butter
Use your imagination! Ernest even makes some with peanut butter.

Reheating

They really are better when they're left over, so make lots. You can heat them up again by pan-frying, steaming, or dipping for a short time in boiling water.




HOLUBTSI
(Cabbage Rolls)
1 large head cabbage
Rice Filling (below)
1 to 1-1/2 cups tomato juice 		2 tbsp. butter
1/2 cup sour cream
salt and pepper
Remove core from cabbage with a sharp knife. Place cabbage in a deep pot, and pour boiling water into the hollow of the core to cover the head completely. Let stand until leaves are soft and pliable. Drain cabbage and take leaves apart carefully. Cut off hard center rib from each leaf. Cut large leaves into 2 or 3 sections. Line bottom of a pot or small roaster with a few leaves.
Place a generous spoonful of filling on each leaf and roll lightly. Arrange rolls in layers in the pot. Sprinkle each with some salt.
Combine tomato juice with sour cream, melted butter and seasoning; pour over the rolls. Liquid should barely show between the rolls. Protect the top from scorching by covering it with a few leaves.
Cover holubtsi tightly and bake at 350°F for 1-1/2 to 2 hours or until both cabbage and filling are cooked. Serve hot with chopped crisp bacon, sour cream or tomato sauce.

Filling


Cook 1 cup each wild and regular long-grain rice according to package directions. (Tomato juice may be blended with water for liquid).Meanwhile, cook 1 medium onion, chopped in 4 tbsp. butter. Add 1/2 lb. each ground pork and ground beef, stir and cook until browned slightly. Combine with cooked rice and cool slightly. Mix in 1 beaten egg. Season with salt and pepper.



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