Very good. I made this for Ukrainian Christmas. I used pork tenderloin only. After you marinate for three hours and have skewered the meat put them in plastic bag and let the sticks make holes in the bag and put sticks upright in a casserole so that the meat marinate drains into the casserole through the holes overnight in the refrigerator. This will not make them soggy when you coat them. When you coat them pat them into a nice roll.
Old-country meat dishes may seem like a lot of work, but the results make the work worthwhile.
Yield: 12 servings
Posted by Olga at Recipe Goldmine 1/8/2002 6:47 pm.
Source: Back Roads and Country Cooking
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