-=> Quoting Michael Loo to Jim Weller <=-

 JW> Austrian / bread dumplings / boiled, sliced, fried in garlic
 JW> butter and then sprinkled with chopped parsley, with both
 JW> mustard and horseradish

 ML> Rather frou-frou. Were buttered crumbs also strewn
 ML> over? I like that variation

They didn't do that at the Austrian restaurant but I've had the
crumb treatment at Polish people's dinners. It's a common garnish on
Polish vegetable dishes too, a practise I've adopted.

 JW> imported beer / ordered one of everything we had never heard of
 JW> before and split each one. That's when I had my first Kriek.

 ML> I'm not a Belgian fan, nor a lambic fan

 Neither am I as it turned out.

 > Speaking of cold Prairie winds I still get shivers listening to this

 > Four strong winds that blow lonely
 > But our good times are all gone
 > And I'm bound for moving on
 > I'll look for you if I'm ever back this way
 > Think I'll go out to Alberta
 > Weather's good there in the fall
 > I got some friends that I can go to working for
 > If I get there before the snow flies
 > And if things are goin' good
 > You could meet me if I sent you down the fare
 > But by then it would be winter
 > There ain't too much for you to do
 > And those winds sure can blow cold way out there
 
Pulling two threads together, I played that song the night I left
Ottawa and my Polish girlfriend for Alberta back in '73.

Another crummy recipe ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lithuanian Mushroom Buns
 Categories: Lithuanian, Breads, Mushrooms
      Yield: 24 servings

      1 kg (2 lbs) flour
      2 c  Milk
     30 g  (1 oz) fresh yeast
      4 tb Sugar
    100 g  (4 oz) butter
      1    Egg
    Salt
           FILLING:
    1/2 l  (2 cups) cooked mushrooms
     50 g  (2 oz) oil or butter
      2    Onions, finely chopped
      2 tb Bread crumbs

  Blend yeast with sugar and dissolve in warm milk. Add half flour,
  mix well. Sprinkle dough with flour, cover and let rise for 2
  hours in a warm spot. Beat dough and add remaining flour, melted
  butter. Knead dough about 30 minutes, until dough does not stick
  to hands. Let rise for another hour.

  To make filling fry onions, add finely chopped mushrooms, continue
  frying for 5 more minutes, add bread crumbs and heat for 3 more
  minutes.

  Roll out dough to 1/2 inch thickness, cut dough rounds, place 1
  tablespoon mushroom filling, fold round in half, press edges
  together, place on baking sheet. Let rise for about 1/2 hour, then
  brush with egg wash and bake in preheated oven at 350F/180C, until
  browned, about 25 minutes.

  These buns are eaten hot or cold.

  Lithuanian National Cultural Center
  From: http://www.lnkc.lt
  Compiled by Birute Imbrasiene
  Translated by Giedre Ambrozaitiene

MMMMM


Cheers

Jim


... Dumplings are better than flowers, if you are hungry

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