-=> Quoting Denis Mosko to Jim Weller <=-

 JW> my oldest granddaughter's other grandfather is Russian

 DM> Wow!

Canadian people, like Americans, mostly have immigrant ancestors
from all over. I have British (both English and Cornish), German and
Scottish heritage. My granddaughter is my step-daughter's daughter
so not a blood relative. Her real grandfather is Danish, German and
English and her grandmother, my wife, is French, Scottish and
Saulteaux Cree (Canadian Indian). Her other grandfather is a Russian
(with a Polish surname!) who first immigrated into the USA and then
moved to Canada, His wife was an American too, of some sort of mixed
European ancestry.

And her boyfriend is half Acadian French and half Filipino, so
little Oliver will truly have a mixed heritage when he is born.   

 JW> Source: Belarusian cuisine. Miensk, 1994.
 JW> Translation into English. A.Weise, V.Cichanovic, 1994.
 JW> Bielaruskaja Palicka

 DM> To Russian man it is LOL.
 DM> 2All: And You?

I thought that Belarusian cooking would be much like Russian and
Ukrainian. So how would you make buckwheat pancakes that's
different?


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Supreme Pork Chops
 Categories: Pork, Mushrooms, Dairy, Sauces
      Yield: 4 Servings
 
      4    Lean Pork Chops
    1/2    Inch Thick
    1/4 ts Salt
    1/4 ts Pepper Or Paprika
      1 tb Shortening
    3/4 c  Water
    1/2 c  Celery; finely cut
      1    Env Onion Soup Mix
      4 oz Can Mushroom Stems & Pieces
    1/4 c  Flour
      1 tb Dried Parsley Flakes
    2/3 c  Evaporated Milk
 
  Sprinkle the chops with salt and pepper.  Brown on both sides in
  shortening in a skillet over medium heat.  Drain off the drippings
  and stir in the water, celery, and onion soup mix.  Cover and cook
  over low heat for 30 minutes, or until the chops are tender.
  Remove the skillet from heat. Stir together the mushrooms and the
  flour. Move the chops to one side in the skillet.  Stir the flour
  and mushroom mixture, the parsley flakes, and the evaporated milk
  into the liquid in the pan. Place over low heat and stir until
  steaming, but do not boil. Serve with 3 cups of steamed rice or
  with buttered noodles.
  
  Recipe By: Mrs Frederick H. Morgan
  Source: Mountain Measures -Junior League of Charleston, WV. 1974
  From: Michael Loo                 Date: 23 Jul 97 Home Cooking
 
MMMMM


Cheers

Jim


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