William Penn Life, 2008 (43. évfolyam, 1-12. szám)

2008-11-01 / 11. szám

fhe Kitchen

Dinner for 4

Lemony Steamed Haddock

4 Haddock fillets (5-6 ounces)

1 small Vidalia onion, minced % cup fresh chopped parsley 'A teaspoon kosher salt

2 teaspoons fresh lemon juice I teaspoon fresh dill weed

I teaspoon Hungarian paprika 'A teaspoon white pepper 4 foil sheets, 12-inch squares 4 lemon wedges or slices for garnish

Place the haddock on each foil sheet. In a small mixing bowl combine the remaining ingredients then evenly pour over the fish. Fold the foil over the fish to create a pocket Fold the seam to make it airtight. Place the pockets on a baking sheet and bake for 30 minutes at 350 degrees. When fish is done plate up and garnish with the lemon. Serve with brown rice or mashed potatoes and a fresh garden salad.

relates to culture. Ladies, thank you for your letter and kind words.

Don't forget to support your branch activities this holiday season. Watch for many upcoming activities that will be advertised in the William Penn Life. The WPA

also maintains a great website, www.williampennassociation.org, so visit the site early and often to see what activities are on tap. There is another website where you can find more Magyar information at www.thegulyaspot.com which has news of events all over the country. Check to see what is happening in your area. As I come across more sources for Magyar matters,

I will make note.

Chef Vilmos and I wish you and your family the best this holiday. Enjoy the recipes and stay healthy and safe.

Trivia answer: In 1779 George Washington declared Thanksgiving a holiday. In 1863 Abraham Lincoln signed a declaration making the fourth Thursday of November the official holiday. From 1939 to 1941 Franklin Roosevelt made Thanksgiving the third Thursday of November to increase the holiday shopping season. Congress changed it back to the fourth Thursday in 1942. Then in 1947 Harry Truman was the first president to pardon the turkey meant for dinner at the White House.

Have a great month!

Jé M

fa.talártß**a

"The Hungarian Kitchen" is a trademark of William S. Vasvary.

Hungarian Sweet Potatoes

IVi cups fresh apple cider I cup honey

3 tablespoons fresh lemon juice

4 tablespoons unsalted butter Zi teaspoon Hungarian sweet

paprika

'A teaspoon cinnamon % teaspoon allspice 'A teaspoon nutmeg 6 large sweet potatoes peeled and sliced into %-inch rounds

In a large saucepan combine all the ingredients except the potatoes. Stir well, then add the sweet potatoes and make sure you have enough liquid to cover potatoes. Cook until the potatoes are fork tender. Transfer the potatoes to a serving dish and keep warm. Bring the

contents of the saucepan to a boil and reduce making a thick sauce. Pour the sauce over the sweet potatoes and serve hot to your guests.

Mashed Potatoes & Hungarian Onions

'A cup butter

I lb. Vidalia onions, thinly sliced I Zi teaspoons white balsamic vinegar

I Zi teaspoons sweet Hungarian paprika

2 pounds Yukon Gold potatoes, peeled and quartered Zi cup warm whole milk I teaspoon kosher salt Z* teaspoon ground white pepper

In a small skillet melt the butter and sauté the onions until they are soft and golden brown. Stir in the vinegar and cook until liquid is gone, then add the paprika. In a saucepan add the potatoes and cover with water, then bring to a boil. Cook until fork tender, then drain potatoes. Mash the potatoes, then add the milk, salt and pepper. Fold in the onions and transfer to a serving dish. Serve hot to your guests.

(More recipes on next page.)

William Penn Life, November 2008

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