Author Topic: Thanks Gus Robins  (Read 1470 times)

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Offline Pam Gould

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Thanks Gus Robins
« Reply #-1 on: February 17, 2016, 01:00:50 PM »
I made some pierogi's today..OMG..so good..thanks Gus for the recipe..I got a pierogi maker that makes 18 at a time. I can see filling them with almost anything.  .☆´¯`•.¸¸. ི♥ྀ.

let's see if I can bring n pics form photobucket...crossin finners  .☆´¯`•.¸¸. ི♥ྀ.





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Offline Smokin Don

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Re: Thanks Gus Robins
« on: February 17, 2016, 01:12:45 PM »
Do you deliver??? :) Don
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Offline akruckus

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Re: Thanks Gus Robins
« Reply #1 on: February 17, 2016, 01:45:18 PM »
Do you deliver??? :) Don

How about to your PA neighbor too???  Those look like you have made them a few times before!
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Offline muralboy

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Re: Thanks Gus Robins
« Reply #2 on: February 17, 2016, 02:10:50 PM »
those do look good!
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Offline ACW3

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Re: Thanks Gus Robins
« Reply #3 on: February 17, 2016, 02:22:14 PM »
Pam,
You killed it!!  They look great.  The types of fillings are limitless.  No rules for that.

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Offline sparky

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Re: Thanks Gus Robins
« Reply #4 on: February 17, 2016, 02:29:29 PM »
Oh, those looks good.
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Offline Ka Honu

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Re: Thanks Gus Robins
« Reply #5 on: February 17, 2016, 02:49:19 PM »
You killed it!!  They look great.  The types of fillings are limitless.  No rules for that.

What he said. I'm especially looking forward to a blend of tofu, tilapia, ground turkey and beef liver (and don't forget the mashed peas for muebe).
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Offline Big Dawg

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Re: Thanks Gus Robins
« Reply #6 on: February 17, 2016, 02:53:37 PM »
Oh, Pam, that takes me back to Polish dinners when I was still a little guy up in Philly.

I'll take a dozen ! !





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