William Penn Life, 2010 (45. évfolyam, 1-12. szám)
2010-06-01 / 6. szám
The Hungarian Kitchen Hungarian Miracle Soup 6 large white onions, sliced thin 2 red peppers, diced small 2 cans whole peeled tomatoes 1 large head of green cabbage, cored and sliced 2 stalks celery, diced small I -pound bag of baby carrots I -pound bag of baby spinach I box onion soup mix Salt and white pepper to taste Use the onion soup as the starter. Combine all ingredients in a soup pot and slowly simmer until the vegetables are cooked. Season to taste with the pepper and granulated garlic and any other spices you choose. Refrigerate for 7 days or freeze in plastic containers. This soup burns more calories than it puts into your body. Cold Green Bean Salad I lb. fresh green beans Canola, olive or vegetable oil Flavored vinegar Freshly chopped mint leaves Salt and pepper to taste Cook the beans in salted water then drain and let cool to room temperature. Sprinkle with the oil and vinegar, season with salt and pepper, then taste and adjust flavor. Add the mint leaves and chill for 30 minutes. Stir well before serving to your guests. Spicy Pan Vegetables 'A lb. asparagus spears cut into 2-inch pieces 4 oz. broccoli florets Zi head Savoy cabbage, finely shredded 2 leeks, shredded 3 tablespoons canola oil 1 -tablespoon butter 2-inch piece of fresh ginger peeled and finely chopped 2 teaspoons coriander seed, crushed I-teaspoon yellow mustard seed 2 tablespoons fresh chopped parsley Salt and white pepper to taste In a saucepan cook the broccoli and the asparagus until tender then set aside. Heat the oil and butter in a large sauté pan. Add the ginger, coriander and mustard seeds frying for I minute. Add the leeks and cabbage; stir-fry for 2 minutes. Add the broccoli and asparagus and stir-fry for another 3 minutes. Season the vegetables then serve hot to your guests. Visit Chef Béla online at www.hungariankitchen.com Enjoy a taste of Hungary today! The Official WPA Cookbook! Over 500 recipes Hungarian favorites & other tasty dishes Kitchen tips from Chef Béla Information on cooking, dieting & entertaining PLUS an enclosed book stand (includes shipping & handling) For your copy, make your check payable to “WPFA Scholarship Foundation” and mail to: j WPA Cookbook, William Penn Association £ 709 Brighton Road, Pittsburgh, PA 15233 All proceeds benefit the William Penn Fraternal Association Scholarship Foundation. Inc 1 William Penn Life 0 June 2010 0 11
