William Penn Life, 2010 (45. évfolyam, 1-12. szám)
2010-05-01 / 5. szám
The Hungarian Kitchen Scalloped Pork & Sauerkraut I lb. ground pork I small onion, diced small I teaspoon kosher salt I can sauerkraut, 16 ounces 1 tablespoon lard 2 teaspoons Hungarian paprika I cup long grain rice A pint sour cream Melt the shortening in a skillet, add the onions and sauté until slightly brown. Add the paprika, pork and salt. Cook the meat, adding water a little at a time to keep the meat from burning, which should take about one hour. Taste the meat and adjust flavor with salt and pepper. Cook the rice and set aside. In a casserole dish, layer the sauerkraut, then the rice, and finally the meat. Continue layering until you have used up all the ingredients. Pour the sour cream over the top and sprinkle with bread crumbs, if you choose. Bake at 350 degrees for one hour until the top is golden brown. Serve hot to your guests. Veal Steak Paprikas I 'A lbs. veal steak I small green pepper, diced 1 medium tomato, chopped 2 small onions, sliced I tablespoon lard A cup water 1 teaspoon salt A teaspoon black pepper 2 teaspoons Hungarian paprika In a skillet melt the lard and brown the meat on both sides. Add the vegetables and cook for five minutes. Add the water, paprika, salt and pepper, then cover the skillet and simmer until the meat and veggies are cooked. Serve hot to your guests. Hungarian Spicy Chicken 'A cup ketchup A cup chili sauce A cup cider vinegar 'A cup water I tablespoon Worcestershire sauce I tablespoon brown sugar I tablespoon minced garlic I tablespoon minced onion I tablespoon Hungarian paprika I tablespoon kosher salt I teaspoon black pepper I teaspoon red pepper flakes 6 chicken thighs 6 chicken legs Combine all ingredients, except chicken, in a mixing bowl; blend well. Wash chicken and pat dry with paper towels and place in a flat container. Pour the liquid over the chicken pieces, coating each one and let marinate overnight. Cook chicken on a gas or charcoal grill, using the marinade to brush over the chicken for extra flavor as it cooks. Garnish chicken with chopped parsley and serve your guests. Enjoy a taste of Hungary today! The Official WPA Cookbook- Over 500 recipes- Hungarian favorites & other tasty dishes- Kitchen tips from Chef Béla- Infonnation on cooking, dieting & entertaining]- PLUS an enclosed book stand *20 r vF (includes shipping & handling) For your copy, make your check payable to “WPFA Scholarship Foundation” and mail to: WPA Cookbook, William Penn Association 709 Brighton Road, Pittsburgh, PA 15233 All proceeds benefit the William Penn Fraternal Association Scholarship Foundation, Inc. William Penn Life 0 May 2010 0 11
