SC - Re: speaking of peanuts...

[Decker, Terry D.]

Your recipes sound great.  I can't wait to try this version of the cheese 
filling.  You are welcome for the perogie cutters.

Have you tried placing hard boiling your eggs in with the red cabbage.  Then 
let them sit in the water for the day.  Interesting...
Olwen

>For cheese filling:
>Place 1/2 of the prepared spinach in a medium-sized bowl.  Add ricotta,
>parmesan, mozzarella, gouda and 1 egg lightly beaten.  Mix together well.
>Set aside.
>
>For chicken filling:
>For dough:
(We
>used the largest dumpling maker from the set we begged from Olwen - thanks
>again!)
>Amazing thing here.  When blanched, the cabbage turned a pale violet color,
>but when I poured on and mixed in the dressing, it turned to a brilliant
>red. Way cool!
>Liadan

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