SC - Period Potatoes

[Mark Schuldenfrei]

I have been thinking on this whilst reading the thread...I remember it being
mentioned that they were boiled then fried(?)  I do this with ravioli and
perogi all the time....just cook it to the al dente stage then drain and
place in one layer in a pan that has butter/oil in it heated to the proper
temperature  turn when lightly browned...YUMMY
- -----Original Message-----
From: LrdRas at aol.com <LrdRas at aol.com>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Tuesday, October 28, 1997 10:59 PM
Subject: Re: SC - cuskynoles-My .02


>In a message dated 97-10-28 10:31:45 EST, you write:
>
><< something should be
> seethed over the fire (as opposed to over the ice?) >>
>
>Seethed over the fire as opposed to sitting the pot beside the fire.  It
>would indicate a medium heat as opposed to a low eat. So far as the
>Cuskynoles recipe...IMO, there is little doubt as to the ravioli or perogie
>nature of the recipe. It appears as if most are missing the rather obvious.
>
>If a spoonful of the mixture is placed as per the illustration on the
>individual 6x3 piece and then folded over and sealed it becomes a 3x3
>raviolio/perogie type packet. Three of which wheb placed on a serving dish
>would look great. I see no problem with this recipe which is why I haveb't
>posted so far but I felt that the obvious should be pointed out. I think
that
>there is a lot less to this recipe than the current discussion seems to
>portray.
>
>Ras
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