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Old 05-09-2012, 01:55 PM   #1
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Lazy Pirogy

Lazy Pirogy, or as they are called in Russian Lenivie Vareniki. (TNT)

Or you can call them Halushki in Ukrainian, or if you want to make them Italian, they would probably be called gnocchi. Not sure though.

Anyways:
½ lb. farmers’ cheese
1 egg
1 cup flour
Salt to taste
½ tea spoon Baking soda
and
1 table spoon of vinegar mixed together
(Can be substituted for baking powder)

I was really lazy this morning, could not get out of the bed. I overslept my first shift of Morning Prayer, decided to make something different for kids. I did not have Farmers cheese, only Cottage, I do not really like to use it because it has too much liquid for this this dish, but I did it anyway, had to add more flour. Mix/kneed everything together till a ball forms, roll it out into a long round, or not so round, ahh, darn, what is it cold, you know shape like snake, round and long. Anyways you know what I mean. Do you? If you do tell me what it is called, please. Doesn’t have to be perfect by any means. In the meantime boil some water in a pot, it is better to have pot big enough so you pasta, let’s call it that, will have enough room to cook and grow, because if you did it right it will grow. Add a little bit of sat to the water. Slice the pasta into about half an inch to ¾ of an inch pieces and put into boiling water. In the beginning when I first started making this I would cook only one to see if it falls apart, if it did I would add more flour and kneed it some more. When they swim to the top, give them couple more minutes and they are done. Take it out with slotted spoon; serve with butter and sour cream.

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Old 05-09-2012, 02:19 PM   #2
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Thanks for this! And, the story to accompany it. I also have a lazy day perogie recipe that is a "lazy day" perogie hotdish. I'll have to dig it out when I get settled.
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Old 05-09-2012, 05:07 PM   #3
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Thank you very much for the directions that go along with the recipe.

In the town where I grew up, there were a lot of cooks who came from Eastern Europe, Czechoslovakia, mostly, and I recall them talking about haluski noodles. These were the same ladies who made chicken paprikash for Sunday dinners. I wonder if your little dumplings are the same thing as their noodles. In any case, I'm copying your recipe for my file and hope I'll be brave enough to try it one of these days.
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Old 05-09-2012, 06:35 PM   #4
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I would call that a rope or a snake.
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Old 05-09-2012, 06:42 PM   #5
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Some people would expect Halušky / галушка to contain potatoes.
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Old 05-09-2012, 06:46 PM   #6
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Quote:
Originally Posted by justplainbill View Post
Some people would expect Halušky / галушка to contain potatoes.
I think that it is a regional thing...my Czech friend expects her perogies to be filled with sauerkraut, some of my polish friends, potatoes...
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Old 05-09-2012, 06:51 PM   #7
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Quote:
Originally Posted by CWS4322 View Post
I think that it is a regional thing...my fCzech friend expects her perogies to be filled with sauerkraut, some of my polish friends, potatoes...
I was referring to the composition / content of the dough / noodle / dumpling.
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Old 05-09-2012, 07:11 PM   #8
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Quote:
Originally Posted by CharlieD View Post
Lazy Pirogy, or as they are called in Russian Lenivie Vareniki. (TNT)

Or you can call them Halushki in Ukrainian, or if you want to make them Italian, they would probably be called gnocchi. Not sure though.

Anyways:
½ lb. farmers’ cheese
1 egg
1 cup flour
Salt to taste
½ tea spoon Baking soda
and
1 table spoon of vinegar mixed together
(Can be substituted for baking powder)

I was really lazy this morning, could not get out of the bed. I overslept my first shift of Morning Prayer, decided to make something different for kids. I did not have Farmers cheese, only Cottage, I do not really like to use it because it has too much liquid for this this dish, but I did it anyway, had to add more flour. Mix/kneed everything together till a ball forms, roll it out into a long round, or not so round, ahh, darn, what is it cold, you know shape like snake, round and long. Anyways you know what I mean. Do you? If you do tell me what it is called, please. Doesn’t have to be perfect by any means. In the meantime boil some water in a pot, it is better to have pot big enough so you pasta, let’s call it that, will have enough room to cook and grow, because if you did it right it will grow. Add a little bit of sat to the water. Slice the pasta into about half an inch to ¾ of an inch pieces and put into boiling water. In the beginning when I first started making this I would cook only one to see if it falls apart, if it did I would add more flour and kneed it some more. When they swim to the top, give them couple more minutes and they are done. Take it out with slotted spoon; serve with butter and sour cream.
Do you mean rolled into a rope, Charlie?

And I have copied and pasted this! Thanks!
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Old 05-09-2012, 07:42 PM   #9
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Quote:
Originally Posted by PrincessFiona60 View Post
Do you mean rolled into a rope, Charlie?

And I have copied and pasted this! Thanks!
there you go, that is what I meant. Thank you.
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Old 05-09-2012, 07:44 PM   #10
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Quote:
Originally Posted by justplainbill View Post
Some people would expect Halušky / галушка to contain potatoes.
You are correct, my friend, but some times it is plain past with nothing in it. Depending on where you are from there could be different names.
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Lazy Pirogy [SIZE=3][FONT=Bookman Old Style]Lazy Pirogy, or as they are called in Russian Lenivie Vareniki. (TNT)[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]Or you can call them Halushki in Ukrainian, or if you want to make them Italian, they would probably be called gnocchi. Not sure though.[/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]Anyways:[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]½ lb. farmers’ cheese[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]1 egg[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]1 cup flour[/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]Salt to taste [/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]½ tea spoon Baking soda [/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]and [/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style]1 table spoon of vinegar mixed together [/FONT][/SIZE] [SIZE=3][FONT=Bookman Old Style](Can be substituted for baking powder) [/FONT][/SIZE] [FONT=Bookman Old Style][SIZE=3] [/SIZE][/FONT] [SIZE=3][FONT=Bookman Old Style]I was really lazy this morning, could not get out of the bed. I overslept my first shift of Morning Prayer, decided to make something different for kids. I did not have Farmers cheese, only Cottage, I do not really like to use it because it has too much liquid for this this dish, but I did it anyway, had to add more flour. Mix/kneed everything together till a ball forms, roll it out into a long round, or not so round, ahh, darn, what is it cold, you know shape like snake, round and long. Anyways you know what I mean. Do you? If you do tell me what it is called, please. Doesn’t have to be perfect by any means. In the meantime boil some water in a pot, it is better to have pot big enough so you pasta, let’s call it that, will have enough room to cook and grow, because if you did it right it will grow. Add a little bit of sat to the water. Slice the pasta into about half an inch to ¾ of an inch pieces and put into boiling water. In the beginning when I first started making this I would cook only one to see if it falls apart, if it did I would add more flour and kneed it some more. When they swim to the top, give them couple more minutes and they are done. Take it out with slotted spoon; serve with butter and sour cream. [/FONT][/SIZE] 3 stars 1 reviews
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