[Ger-Poland-Volhynia] food - - "fooshia"

[Nelson Itterman]

The potato dumplings, which were made from potatoes mixed with flour, then
were boiled in water, and then fried in bacon grease and were eaten with
sour cream. It was one of my favourites.

Nelson

 

From: Lynn G [mailto:lynnds5 at gmail.com] 
Sent: April-11-09 8:16 PM
To: Nelson Itterman
Cc: Judy H; ger-poland-volhynia at eclipse.sggee.org
Subject: Re: [Ger-Poland-Volhynia] food - - "fooshia"

 

My grandmother also made something like this, from what I hear.  She mixed
the left over mashed potatoes with flour and fried it in bacon grease.  I
don't recall hearing anything about her putting the bacon and fat in cream,
though.  Her family was from Volhynia as well.

 

Good luck!

Lynn

On Sat, Apr 11, 2009 at 7:48 PM, Nelson Itterman <colnels at telus.net> wrote:

Could this be a dish that my mother used to make called Foosher with potato
dumplings? I'm sure it came from Volhynia. We were some of the last familes
that were saved from Stalin's massacres, by getting out in December 1926.
Nelson


-----Original Message-----
From: ger-poland-volhynia-bounces at eclipse.sggee.org
[mailto:ger-poland-volhynia-bounces at eclipse.sggee.org] On Behalf Of Judy H
Sent: April-11-09 7:02 PM
To: ger-poland-volhynia at eclipse.sggee.org
Subject: Re: [Ger-Poland-Volhynia] food - - "fooshia"


 My aunt was just asking me to see if I could track down a recipe for this
dish, and I've been through multiple Polish cookbooks without any success.

I'd also appreciate hearing how this dish is made.

Thanks for triggering this memory, Rose-Marie!
Judy Herling
Researching Family History for:
KINTOP, WITZKE, HERLING, BILOF, SEIDLITZ Germany / Poland



Now, on an entirely different line - I have another question. There is a
dish my grandmother made in the times when the depression was severe, and it
was hard to feed a hungry family even here in Canada on the prairies. It was
called "fooshia" - and I don't know how to spell it. The "oo" is pronounced
as in "foot". It was potatoes mashed with flour, and cooked somehow so the
flour was no longer raw. Bacon was cubed and fried, and the bacon bits  and
fat were both put into cream. (Are we gagging yet?) The potato mixture was
served with the cream sauce. She continued to make it occasionally, even
when times were much better. I had it as a child; but the last time I ate
it, it sat in my stomach for several days, I swear! Not that I will ever
make this dish, but is anyone familiar with it (it seems to be a dish
brought from the Old Country), and can tell me/us just how it was made? I am
actually wanting to make a cookbooklet of recipes that my grandmother was
noted for, and certainly this one qualifies. None of my kin seem to know
just how it was made.

Thank-you in advance!

Rose-Marie





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