Quoting Dave Drum to Jim Weller <=-

Title: Varenyki (Filled Dumplings) Ukrainian

Varenyky may be poached, pan-fried or steamed,

And like ravioli, they can be deep fried too. That's not at all a
traditional method but it sure is tasty. I first came across them
done that way in 1979 in Yellowknife at Nettie Hnatiuk's restaurant
in the Gold Range Hotel annex, "Netties Perogy House". I've never
seen them done that way since then (except at my house).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mars Snicker Bar
Categories: Candy, Chocolate, Nuts, Bars
Yield: 36 servings

1 tb Plus 1/4 cup water
1/4 c Light corn syrup
2 tb Butter
1 ts Vanilla extract
2 tb Peanut butter
1 ds Salt
35 Unwrapped Kraft caramels
1 c Dry roast unsalted peanuts
24 oz Milk chocolate chips
3 c Powdered sugar

With the mixer on high speed, combine 1 tablespoon water, corn
syrup, butter, vanilla, peanut butter, and salt until creamy.
Slowly add the powdered sugar.

When the mixture has the consistency of dough, remove it from the
bowl with your hands and press it into a lightly greased 9x9" pan.
Set in the refrigerator.

Melt the caramels in a small pan with 1/4 cup water over low heat.
When the caramel is soft, mix in the peanuts. Pour the mixture
over the refrigerated nougat in the pan. Let this cool in the
refrigerator.

When the refrigerated mixture is FIRM, melt the chocolate over low
heat in a double boiler or in a microwave oven set on high for 2
minutes. Stir halfway through cooking time.

When the mixture in the pan has hardened, cut it into 2x1"
sections. Set each chunk onto a fork and dip into the melted
chocolate. Tap the fork against the side of the bowl or pan to
knock off any excess chocolate. Then place the chunks on waxed
paper to cool at room temperature (less than 70o). This could take
several hours, but the bars will set best this way. You can speed
up the process by placing the bars in the refrig. for 30 min.

From: Diane Bruck

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Cheers

Jim


... I said what I said. Everyone top staring at me.

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JIM WELLER wrote to DAVE DRUM <=-

Title: Varenyki (Filled Dumplings) Ukrainian

Varenyky may be poached, pan-fried or steamed,

And like ravioli, they can be deep fried too. That's not at all a traditional method but it sure is tasty. I first came across them
done that way in 1979 in Yellowknife at Nettie Hnatiuk's restaurant
in the Gold Range Hotel annex, "Netties Perogy House". I've never
seen them done that way since then (except at my house).

Meat and/or cheese filled, certainly. I have trouble getting my head
wrapped around deep-fried fruit filled ravioli/pierogi/varenyki.

Deep fried ravioli is pretty much "home boy" stuff having been invented
by happy accident. Supposedly ravioli was accidentally dropped into
the fryer at Mama Campisi's by the chef. Several other "Hill" places
also claim to have been the first. And Lombardo's (local mini-chain)
claim it's an import from Sicily - and have a 1930s menu to back up the
claim. You can also "toaast" tortellini. But they tend to be very much
on the "crunchy" side. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Deep Fried Tortellini
Categories: Pasta, Cheese, Herbs, Appetiser
Yield: 6 servings

450 g Fresh cheese tortellini
4 tb Breadcrumbs
4 tb Cornflake crumbs
Salt & pepper
Dried parsley
2 lg Eggs; lightly beaten
Oil for deep frying

Cook tortellini according to package directions. Rinse
under cool water and allow to cool slightly.

In a large resealable plastic bag, combine breadcrumbs,
cornflake crumbs, salt, pepper, and parsley.

Heat oil in a deep fat fryer or deep frying pan over
medium heat. In small batches, dip the tortellini in egg
and place in resealable bag. Shake to coat and set aside
on a plate until the oil is hot.

In batches, deep fry breaded tortellini until golden
brown. Serve with passata for dipping.

Serves 6 (appetiser)

Recipe by: Andrea Vetere (Canada)

RECIPE FROM: http://allrecipes.co.uk

Uncle Dirty Dave's Archives

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