SC - Cuskys--A Recipe

[Woeller D]

> It would have been far easier to  employ Adamantius' method and fill the
> individual squares. Even easier would have been to use a square (heretic!)
> ravioli press, or round (egads!) pierogi press to fill them.

I had already decided, for ease of preparation, to make these using the
ravioli attachment on my old Atlas pasta machine.  I decided that, since
we're not certain yet on size, shape & closure, the time that it would
save, while still supplying a 'taste' of yesteryear, would be
worthwhile, for now. I have saved all of the diagrams & discussions for
future use.  Thanks for the idea on freezing & finishing later. That's a
great one for impromptu 'home feasts'.
Angelique
> 
> I highly reccomend this recipe, whatever shape you choose to make them (and
> regardless of whether they will actually be "icleped cuskynoles" once the
> shape has been altered). It will be well recieved. The filling is expensive
> but stretches very far, making this a fairly economical dish. It has the
> added benefit of the ability to be made and frozen in advance, and then can
> be boiled and fried from the frozen state on site.
> 
> We had a lot of fun making these, and it is a highly successful dish. I hope
> you enjoy it.
> 
> Aoife
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