[Sca-cooks] breaded pork shish-kabobs?

[Jane Boyko]

On 01/12/2004 12:16 pm, Olwen the Odd wrote:
> >Hi there
>
> <<<<<<<<<big ol snip>>>>>>>>>>
>
> >Pan fry to brown and then pack into a roasting pan.  The kabobs must be
> >standing on their skewers and be upright.  This way any fat will run to
> > the bottom and pool around the skewers not the kabob itself.
> >
> >Bake in a moderate oven for 1.5 to 2 hours.  Remove and serve.
> >
> >Marina
>
> Did this come from a chinese recipe book? 

Nope, it is quite Ukrainian.  I have it in an Ukrainian cookbook (must check 
the Russian one) and my own family variation.  The Polish Hall in Oshawa have 
been doing this for years.  It is traditional Ukrainian/Polish food but it 
does not surprise me that other cultures have similar foods.

Marina