William Penn Life, 2004 (39. évfolyam, 1-12. szám)

2004-05-01 / 5. szám

In Memóriám

We ask our fellow members to pray for the eternal rest of all recently departed members listed below:

MARCH 2004

0001 BRIDGEPORT, CT Olga M. Fabry Peter P. Lucas Irene E. Papandrea G. Robert Soracco 0008 JOHNSTOWN, PA Keith A. Coleman Peter Mishko Virginia L. Nido Zada Snider 0010 BARTON, OH

Robert James Solar

0013 TRENTON, NJ Elizabeth Bajek Elizabeth Gaspar Eleanor Geczi Mary Strigel

0014 CLEVELAND, OH Frank Azman Julius Laslo Emily Palasics Rose Szarvas Mary C. Vargo

0016 PERTH AMBOY, NJ Julia Goetz

0017 LORAIN, OH Elizabeth Kovács Stephen Santo

0018 LINCOLN PARK, Ml John E. Dohányos Flora M. Falus Mary Fazekas

Rose Marie Fazekas Helen Francis Louis Franks Viola J. Holozsi Louise A. Kowalski John Perry

0019 NEW BRUNSWICK, NJ Irene Krasznai Andrew Kucharczyk Margaret Savitski

0022 ROEBLING, NJ Helen Revak

0024 CHICAGO.IL Arthur Dobos

0028 YOUNGSTOWN, OH Karen Mary Colucci Magalena Czihal Mary Dusza Betty E. Sabo

0034 PITTSBURGH, PA William Mayor

0045 CLEVELAND, OH

Theresa M. Domonkos Elizabeth P. Kerepesi Margaret G. Mester Margaret Sasak Elizabeth Slovick

0048 NEW YORK, NY Anna Szuperak

0051 PASSAIC, NJ

John Munkácsy, Jr. Jane Varga

0076 PHILADELPHIA, PA Anna Marie Kennedy

0089 HOMESTEAD, PA Magdolyn T. Ceno MaryJ. Kochik

0129 COLUMBUS, OH

Elizabeth Schafhausen

0132 SOUTH BEND, IN Rose T. Bridge Susan Nagy Gizella Simon

0133 PHILLIPSBURG, NJ Donald Nemeth, Sr.

0159 PHOENIXVILLE, PA Bertha Brittenburg Elizabeth M. DiCicco Walter M. Hauk

0214 FLINT, Ml Frank Forro

0226 McKeesport, pa

Albert Jozseffy Ruth N. Pici Elizabeth J. Tolone

0249 DAYTON, OH Irene Lessis

0296 SPRINGDALE, PA Michael J. Abaray Joseph P. Balia Joseph D. Dolansky

0336 HARRISBURG, PA John Hyduk

0352 CORAOPOLIS, PA Andrew Laskowsky 0590 CAPE CORAL, FL Joseph Barta Frances V. Smith Anna Szuperak Martha Tadler 0705 MAYVILLE, Wl June A. Brown Margaret J. Janke James R. Welch 0720 DEDHAM, MA Edward L. LaFleur Janie Isabel Makié 0723 WORCESTER, MA Margaret M. Cantwell 0725 SPRINGFIELD, MA Celia H. Bussiere Kenneth R. Suprenant 0800 ALTOONA, PA

William Leberfinger 8014 PITTSBURGH, PA Robert J. Owen 8020 McKEES ROCKS, PA Frank Leone

8164 STEUBENVILLE, OH Louis H. Maul

The Hungarian Kitchen

Continued from Page 13

In a mixing bowl blend all the above

ingredients thoroughly.

Then add the following;

1 tablespoon Dijon mustard

I/2 tablespoon finely minced onion I/2 tablespoon finely minced garlic

2 tablespoons paprika

Vi teaspoon caraway seeds Salt and pepper to taste

Blend thoroughly and put in a crock or mound on a dish.

Chill and serve cold with crackers, or a loaf of crusty rye or pumpernickel bread.

Rye bread corrections

I received a series of emails from reader Mary Ciliak of Norridge, 111., concerning the troubles she experienced while trying out the rye bread

recipe published in our March 2003 issue. "I was excited to see the bread recipes," Mary wrote, "because my father always made his own rye bread, but I was not wise enough to watch and learn before he passed on." When she tried our recipe, she found the dough was far too sticky and would not rise properly. The resulting bread was less than what it should be.

Mary, you did nothing wrong. It's the recipe that is the problem. After recalculating the ingredients, I see there was not enough yeast. Plus, using bread flour—which is high in gluten-makes for very sticky dough.

Here's a revised list of ingredients:

Rye Starter

I cups warm water I teaspoon active dry yeast Vi teaspoon granulated sugar I cup ground rye flour

Wheat Starter

I cup warm water I teaspoon active dry yeast Vi teaspoon granulated sugar I cup unbleached bread flour

Dough

I teaspoon active dry yeast 2% cups warm water 71A ounces rye starter 5 ounces wheat starter 2/4 teaspoon salt 4 cups unbleached bread flour

I use Fleishmann's Active Dry Yeast. Make sure it's fresh. Also, in the directions, I changed the amount of flour from ounces to cups. For our purposes, one level cup of flour equals 6 ounces.

Sprinkle a little all-purpose flour on the surface used to knead the bread. When it comes time to cover the dough, use Saran Wrap wiped with a little oil, instead of a damp towel.

20

Williu Pen Life, May 2004