William Penn Life, 2006 (41. évfolyam, 2-12. szám)
2006-07-01 / 7. szám
The Hungarian Kitchen Hungarian Salmon Patties 16-ounce can of Atlantic salmon A cup uncooked oatmeal Zi cup crushed cornflakes 2 tablespoons reduced fat mayonnaise 1/3 cup chopped red onion 2 tablespoons fresh lemon juice 2 teaspoons bottled horseradish I tablespoon Hungarian Paprika 1 tablespoon fresh parsley 2 tablespoons "I Can't Believe It’s Not Butter" Mix all ingredients except the last item on the above list. The mixture should be blended well enough to make patties. If the mixture is too crumbly add a little more of the low fat mayonnaise. Coat the bottom of a skillet with the "I Can't Believe It’s Not Butter" then heat to medium high heat. Add the patties to the skillet and cook for about 7 minutes then turn over and cook the other side. Reduce the heat and cook for another 7 minutes. The pattié should look like a hash pattié with a brown crust on each side. Serve on a whole wheat bun with lettuce and tomato slice and a side of cole slaw. Baked Mustard Chicken 4 chicken breast halves (boneless) 'A cup spicy brown mustard 'A cup flavored bread crumbs 'A cup butter or margarine (melted) 2 tablespoons lemon juice 2 tablespoons water Paprika Preheat oven to 350 degrees. Brush chicken with mustard and dredge in bread crumbs. Place in 9 x 13 inch baking dish breast side up. Combine butter, lemon juice and water and drizzle one tablespoon over each piece of chicken and pour remainder in baking dish. Cover and bake for 30 minutes. Remove cover and sprinkle with paprika and bake an additional 15 to 20 minutes. Cold Green Bean Salad I pound fresh green beans Salad or vegetable oil Cider vinegar Freshly chopped mint leaves Kosher salt and pepper to taste Cook the green beans in salted water and drain. Sprinkle with the oil and vinegar to your taste then season with the salt and pepper. Add the mint leaves and chill for 30 minutes. Stir well and serve. Garlic Chive Pesto 2 cups fresh garlic chives greens washed and patted dry A cup olive oil (more or less as desired) Salt and fresh ground black pepper to taste A few drops of Tabasco sauce 'A to I cup of fresh grated parmesan cheese A cup pine nuts or walnuts or pistachios (toast for added flavor) In the food processor chop the garlic chives (add fresh parsley to stretch the chives) then add remaining ingredients and process until it is the texture you wish. Toss in the nuts last for extra crunchy flavor. Whipped T una Salad I small onion, rough chopped 3 stalks of celery (inside stalks), rough chopped 20 ounces of water-packed tuna, drained 3 tablespoons sweet pickle relish 1/3 cup low-fat mayonnaise 3 tablespoons cider vinegar 'A teaspoon Hungarian paprika A teaspoon salt In a food processor blend the onion and celery until they are medium fine. Add all the other ingredients and process for about 2 minutes until you have a very smooth whipped product. Add a little more low-fat mayonnaise to get a smoother texture if needed. Serve with your favorite bread. You may also hollow out cherry tomatoes, stuff with the tuna and serve as an appetizer. Garden Vegetable Soup I medium diced onion I tablespoon minced garlic I cup diced carrots I cup diced celery 'A cup summer squash A cup zucchini Vi cup sliced mushrooms 'A cup corn 'A cup green beans I'A cup red peppers 'A cup yellow peppers A cup broccoli florets A cup cauliflower florets I cup cabbage I cup diced tomato Lightly sauté all the veggies in light oil until they are just about tender. Start with the veggies that take the longest to cook and keep adding until you finish with the softest. You may add any vegetables you want from your garden but remember to add the longest to cook first Add a little water or stock to prevent burning. When vegetables are cooked, add enough veggie stock to equal 3 quarts. You may also add leafy vegetables like spinach or kale towards the end of cooking time for eye appeal. Season your soup with salt, white pepper and fresh herbs from your garden. Herb Citrus Marinade 4 tablespoons extra virgin olive oil 4 tablespoons fresh parsley, chopped fine 4 tablespoons fresh coriander, chopped fine 5 tablespoons fresh lemon juice Fresh juice from one lime 3 garlic cloves, crushed 11A tablespoons Hungarian paprika I teaspoon cumin I teaspoon black pepper Combine all the ingredients in glass bowl, then add fish or chicken to marinate. Refrigerate for at least one hour, turning product one time. You can also use this marinade to baste chicken on the grill. 14 William Penn Life, July 2006
