Ethnic specialties:
- Paczki, (plural) traditional Polish donut. Pronounced "punch-key or punt-ki." They are a pre-Lenten treat made by using lard, sugar and fruit. These items
were forbidden to be used and eaten during Lent. A Paczki is a deep-fried piece of dough shaped into a flattened sphere and filled with jam. The traditional Polish filing is a thickened jam or marmalade made from fried rose buds. Fresh Paczki are usually covered with a thin white icing, powdered sugar or fried orange zest. In the United States, they are available just before Fat Tuesday, the day before Ash Wednesday and come in a variety of filings, such as prunes, lemon, strawberry, Bavarian cream and raspberry. In Russian, they are called "pyshki or ponchiki." In Ukrainian they are called "pampushky."
- Studenina (Jellied Pig's Feet.), a winter staple, with Eastern European origins. Take 3 pounds of pigs feet, chopped in half lengthwise. Singe feet by holding
over flame. Wash, boil and pour off the water. Add fresh water to cover. Bring to boiling, skimming off fat. Lower flame and continue to simmer slowly. Add one clove of garlic, 1/2 tsp. pepper and 1 tsp. of salt. Cook until bones fall apart (about 4-5 hours). Take meat and bones out of broth. Discard bones and place meat and skin into dishes. Cover with liquid and allow to stand overnight or longer in a cool place. Fat will come to the top of the dishes as the mixture cools. Skim off fat. Serve with a sprinkle of white vinegar and paprika (optional.) See Pauline Knish Mills in Memories.
- Pan Boxty (Potato Pancakes), Irish. 6 medium potatoes; 2 eggs, separated; 2 T. dry bread crumbs; and, 1 tsp. salt. Grate pared, raw potatoes. (You might
want to drain the potatoes in a colander for a few minutes.) Add well-beaten egg yolks, crumbs and salt. Beat egg whites until still and fold into potato mixture. Drop by spoonfuls into hot fat in frying pan. Brown on both sides and drain on paper towels.
- Placki Kartoflane (Potatoe Pancakes), Polish. 8 large potatoes, peeled and grated; 1 large onion, grated; 1 egg; 3 T. flour; salt and pepper to taste; and,
bacon drippings. Place grated potatoes and onion in a colander and drain for a few minutes. Save the liquid. Combine the potatoes, onions, egg, flour and seasonings. If potatoes are too dry, use liquid to moisten. Heat bacon drippings in a deep frying pan. Drop batter by spoonfuls into fat. Flatten with a fork. Fry until golden brown. Serve with sour cream.
- Pysanky A pysanka (Ukrainian: писанка, plural: pysanky, or pysankas) is a Ukrainian Easter egg, decorated using a wax-resist (batik) method. The word
comes from the verb pysaty, "to write", as the designs are not painted on, but written with beeswax. Many other eastern European ethnic groups, including the Bulgarians (писано яйце, pisano yaytse), Croats (pisanica), Czechs (kraslice), Lithuanians (margitis), Poles (pisanka), Romanians (ouă vopsite), Slovaks (kraslica), and Slovenians (pisanica or pirh) decorate eggs for Easter. Pysanka is often taken to mean any type of decorated egg, but it specifically refers to eggs created by the written-wax batik method. Several types of decorated eggs are seen in Ukrainian tradition, and these vary throughout the regions of Ukraine.
- Easter: Because of the importance of Easter to the peoples of the Southside a whole page is devoted to the celebration of this holyday. Click here to go
to the Easter Page.
- Christmas: Christmas was the second most important holiday to the peoples of the Southside. Most families may not have had money for gifts for each other
but they did celebrate a special Christmas Eve dinner and if your family was religious, you went to Midnight Mass. There were two Christmas Eves on the Southside: December 24 and January 6.
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