[Ger-Poland-Volhynia] food - - "fooshia"
lynnds5 at gmail.com
Sat Apr 11 19:15:42 PDT 2009
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.
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.
> -----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
> was hard to feed a hungry family even here in Canada on the prairies. It
> 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
> 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!
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