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Serving Up The North: August 2013 Archives

Ribbers talk about what makes good BBQ sauce

Over the weekend, people in Sudbury will have a chance to sample some of the best ribs in Ontario.

Kosta Kategiannis is the owner of Texas Rangers BBQ. George Kefalidis is the team captain and owner of Crabby's BBQ. Jack Sakellis is the owner of Jack The Ribber. (Jenifer Norwell/CBC)

Listen audio (runs 9:02)

Ukrainian Seniors Centre share the secret of the perfect perogies

We're launching our new food column with a look at at Ukrainian specialty - perogies.

Sandra Sharko with the Ukraining Seniors Centre in Sudbury. (Jan Lakes/CBC)


Makes approximately 15 dozen

Peel and boil about 10lbs of potatoes in a large pot.
(I also add a couple of large onions and 3 large garlic)
When boiled, mash the potato, garlic and onion, and add salt and pepper to taste.
Add about 1 1/2 lbs of shredded cheese (enough to make potato mixture yellow)

Form individual balls.

12 cups of flour
1 1/2 tblsp salt

in a separate bowl, blend
1/2 cup of oil
4 cups of warm (tepid) water
3 eggs
When blended, add to flour mixture and kneed for a few minutes.

Divide into portions and place on greased counter (covered with large bowls) for approximately 1/2 hour.

Roll dough, cut with glass, fill with potato mixture, pinch closed.


Place pyrohy on trays with floured wax paper and freeze. When frozen, store in plastic bags.


Add to boiling salted water.
Allow pyrohy to rise to top for a few minutes.
Drain well.
Add a mixture of butter and onions for a topping (or bacon).

Listen audio (runs 6:37)