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Full Online Book HomeLearning KitchenEthnic_misc - Pagach
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Ethnic_misc - Pagach Post by :GregR Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1392

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Ethnic_misc - Pagach

3/4 c. scalded milk
1 tsp. salt
4 Tblsp. sugar
3 Tblsp. shortening
3 c. flour
1 egg, slightly beaten
1 cake yeast
1/4 c. lukewarm water

Cabbage Filling:
1 medium head cabbage, chopped fine

Potato Filling:
3 medium potatoes, mashed
chives, chopped
1 egg, beaten

Sauerkraut Filling:
1/2 lb. sauerkraut, drained

Pour milk over salt, sugar and shortening. Cook to lukewarm. Add egg. Add yeast which has been dissolved in water. Add about half the flour. Beat well.

Add remainder of flour. Beat well. Turn out on floured board and knead about 5 minutes. Place in greased bowl and let rise until doubled in bulk. Divide dough in 2 portions.

Flatten out one piece to about 2-inch thickness. Place desired filling in center. Draw up and pinch edges together to cover filling.

Roll out lightly and carefully to pie shape, about 3/4-inch thick.Follow same method for remaining half of the dough. Place on greased cookie sheet. Let rise about 1/2 hour.

Bake at 375 degrees about 20 to 30 minutes. When done, brush both sides with browned butter.

Cabbage Filling: Saute cabbage in butter until soft.

Potato Filling: Combine potatoes, chives and egg.

Sauerkraut Filling: Fry sauerkraut slowly in butter about 5 minutes.

Makes 2 round loaves.

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1 1/2 Tablespoons sugar 2 packages yeast 1/4 Cup luke warm potato water (water the potatoes are cooked in) 1/2 cup mashed potatoes 1/4 teaspoon ginger 1/4 Cup milk (scalded and cooled) 1 teaspoon salt 3 eggs 3/4 Cup plus 2 Tablespoons sugar 1/4 cup butter melted 4 cups flour Add sugar, yeast to potato water. Stir until dissolved. Blend in potatoes and ginger. Set aside and let rise until doubled in bulk (5-10 minutes). Melt butter. Scald milk and cool. Beat eggs. Add sugar gradually while continuing to beat. Stir in cooled

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