[Sca-cooks] breaded pork shish-kabobs?
Jane Boyko
jboyko at magma.ca
Mon Jan 12 09:44:21 PST 2004
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
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