William Penn Life, 2005 (40. évfolyam, 1-12. szám)

2005-02-01 / 2. szám

The Hungarian Kitchen

Heavy Cream, White or Brown Eggs, Butter, Margarine, Grated Parmesan Cheese and American Cheese Slices. Again, I stress, these are basics to get you through recipes to feed yourself and your family. Extras here could include different varieties of Cheese, Egg Beaters and Butter substitutes and different Cheddar Cheeses for Macaroni and Cheese entrees.

Are you getting hungry and anxious to open everything in your pantry? Good for you because enthusiasm in the pantry makes for a great dish from the kitchen.

Let me leave you with a few thoughts about setting up a kitchen. Set up a small budget and stick to it. You don't have to go out and buy everything on the same day. I set up my pantry at school a little at a time. Every time I tried a new recipe I found myself buying an extra ingredient or two for the shelf. After a few weeks the shelf was very well stocked. Remember: I cook for 300 people at school, so I can fill my pantry up very quickly. Rotate your items and check for freshness once in a while so nothing goes bad or gets stale. There

is nothing worse than making the perfect macaroni and cheese dish then finding out you have soggy, stale tasting bread crumbs to use for a topping. I know because it happened tome.

Have fun with what you have learned this month. Now congratulate yourself once again for passing Basic Training 201.

Jé **<*}?**

föglOilUóS üétOTöltött Káposzta

I pound ground beef I pound ground pork

1 pound ground veal

2 pounds pork bones

3 eggs

2 tablespoons kosher salt 2 tablespoons paprika I teaspoon black pepper I tablespoon granulated garlic I cup uncooked rice

1 large onion

2 tablespoons Crisco

I large head of Green Cabbage I can sauerkraut

3 cups Sacramento Tomato Juice

With a serving fork stuck into the core of cabbage, blanch cabbage leaves in boiling salted water until they wilt away from head. Cut leaves at stem and put aside to drain. Do this until all the leaves have been removed from the core. Save any cabbage pieces, broken leaves or spines and mix with sauerkraut to add to the pot later when cooking the stuffed cabbage.

In a mixing bowl combine all the meat, spices, eggs and rice. Blend until mixed well. In a soup pot, sauté the onion and add pork bones cooking them for 10 minutes to brown them slightly. Cover bones with cabbage pieces and spines trimmed from the leaves. Taking a leaf in hand place a tablespoon of meat mixture onto a leaf and roll up tucking in the end. Do this until all the cabbage leaves are used.

Place the cabbage rolls into the pot in one layer. Make another layer of cabbage pieces on top of the rolls. Then make another layer of cabbage rolls and another layer of pieces until pot is filled. Add tomato juice and fill pot with water covering cabbage rolls. Cook for I A hours on low heat. Serve with a crusty rye bread from your favorite neighborhood bakery.

Beef Goulash

2 medium size onions

2 tablespoons lard

3 pounds beef cut into I -inch cubes Zi pound beef heart cut into small

cubes

3 garlic cloves

2 finger pinches caraway seeds I tablespoons salt

3 tablespoons Paprika

1 large tomato peeled, /2-inch dice

2 small green peppers cored and cut

into rings.

I pound white potatoes, /2-inch dice

Peel onions and chop coarsely. Melt lard in a 6-quart iron skillet and sauté the onions until they become glossy. Add beef, beef heart cook for 10 minutes, mixing onions with beef. Chop and crush garlic with caraway seeds and mix with salt. Remove skillet from heat. Using a wooden

spoon stir in the paprika and garlic mixture so meat absorbs all the paprika. Add 2/2 quarts warm water. Put skillet back on low heat and simmer for one hour. Add tomatoes, green peppers and A quart water for consistency. Simmer for another 30 minutes. Add potatoes and cook another 15 minutes. Salt and pepper to taste. Serve hot in soup bowls.

Hungarian Miracle Soup

This is a great tasting soup you can enjoy anytime to feel healthy and lose a few pounds. The original recipe was developed at the Lahey Clinic for its patients. This soup burns more calories than it puts into your body. Makes enough for 20 portions. Can be refrigerated for seven days.

6 large onions sliced thin 2 red peppers diced small 2 cans whole peeled tomatoes

1 large head of cabbage cored and

sliced

2 stalks of celery diced small I -pound bag of baby carrots

I small bag of white boiling onions.

Use 2 bags of instant onion soup mix as the starter.

Combine all ingredients in a soup pot and slowly simmer until the vegetables are cooked. Season to taste with salt, pepper and granulated garlic. For a stronger flavor cut back on water in onion soup mix and replace with Sacramento Tomato Juice.

William Penn Life, February 2005

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