William Penn Life, 2007 (42. évfolyam, 1-12. szám)

2007-09-01 / 9. szám

The Kitchen

Best Internet Crockpot Beef Stew

1 large Vidalia onion halved and

thinly sliced

3 medium carrots peeled and sliced into coins

2 large Yukon gold potatoes sliced

into Vi-inch chunks I cup turnips peeled and diced I cup fresh cut green beans

1 lb. stew beef cut into bite size

chunks

2 bay leaves

Zi teaspoon dried thyme

1 garlic clove crushed

3 cups beef stock

2 tablespoons light brown sugar I teaspoon salt

I tablespoon Worcestershire sauce Salt and pepper to taste

3 tablespoons all-purpose flour I tablespoon tomato paste

Load everything—except the flour and tomato paste-into the crockpot. Stir to mix contents well. Cover the pot and cook on high for

4 hours or until the beef and potatoes are tender. Stir the stew while it's cooking whenever possible. Before serving the stew, take a ladle full of broth and pour into a small bowl. Add the flour and tomato paste mixing until very smooth. Stir this mixture back into the stew and cook for another 30 minutes until the stew thickens a bit. Serve hot to your guests with a freshly made French baguette.

Internet Fried Chicken

4 skinless, boneless chicken breast halves

I small can cream of chicken soup I whole egg slightly beaten Salt and pepper to taste Vi cup all-purpose flour Vi cup cornstarch Vi teaspoon granulated garlic Vi teaspoon Hungarian paprika V* teaspoon salt Ya teaspoon black pepper Canola oil for frying

In a small bowl combine the soup and egg, mixing together until creamy, then dip each piece of

chicken until it's completely coated and set aside. Using a sealable plastic bag, pour in the flour, cornstarch, spices with the salt and pepper. Place a piece of chicken into the bag and shake until it's completely coated. If you need more dry coating, add it in proportion to the recipe. Place the chicken on a platter to dry a bit and become doughy. The doughier the chicken the crisper it will fry. Fry the chicken in the canola oil for 4 minutes, then turn the chicken and cook for another 3 minutes or until clear juices run from the chicken when stuck with a fork. Drain on paper towels, then serve hot to your guests. Carolina Cole Slaw makes a great side dish.

Internet Meatloaf

I lb. ground beef I lb. ground veal I lb. ground pork I large Vidalia onion diced 3 cloves of garlic minced

6 ounces canned sliced mushrooms I tablespoon yellow mustard

3 tablespoons ketchup

1 28 oz. can diced tomatoes with

juice

2 whole eggs

5 slices of fresh bacon

7 medium slices of white bread Zi teaspoon kosher salt

Zi teaspoon black pepper Zi teaspoon lard Zi cup of whole milk

In a skillet, fry the onion in the lard until it softens, then add the garlic and cook for another minute or two. Take off the stove and set aside to cool a bit. In a mixing bowl, combine the beef, veal and pork, then add the cooled onion/garlic mixture. Put the bread in a dish and pour in the milk to soften the bread. Add the softened bread to the meat mix. Toss in all the other ingredients except the tomatoes and bacon. In a

baking dish, pour some of the tomatoes and juice on the bottom, then place the shaped meatloaf on top. Pour the rest of the tomatoes over the top of the meatloaf and place the bacon strips evenly over the top. Bake the loaf at 350 degrees for I Vi hours or until its done. Add water if needed to keep the meatloaf from drying out.

The Best Apple Pie

6 Granny Smith apples cored, peeled and thinly sliced I teaspoon ground cinnamon

1 small pinch cayenne pepper

Zi cup firmly packed brown sugar

2 tablespoons fresh lemon juice 2 teaspoons all purpose flour Pastry for one 9-inch pie top and

bottom

1 large whole egg slightly beaten

2 tablespoons whole milk

Preheat your oven to 400 degrees.

In a large mixing bowl mix the apples with the cinnamon, cayenne, brown sugar and lemon juice. Roll out enough pastry for the pie bottom and place it in a 9-inch pie pan. Sprinkle the flour over the bottom of the unbaked pie crust. Arrange all the apple slices evenly on the bottom crust leaving a little space between the slices. In a cup, create an egg wash mixing the egg and milk. Brush the edge of the bottom crust with some egg wash. Roll out remaining pastry to make the pie top and place over the bottom, covering the apples and crimping the edges for a tight fit. Brush on the remaining egg wash and bake in the oven for 30 minutes. Reduce the heat to 325 and bake for an additional 20 minutes or until the crust is golden brown. Cool on a rack then slice and serve.

Have comments or questions for the Chef? Then write to:

The Hungarian Kitchen c/o William Penn Assn.

709 Brighton Road Pittsburgh, PA 15233

wvasvary@camail.harvard.edu

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William Penn Life, September 2007