William Penn Life, 2010 (45. évfolyam, 1-12. szám)

2010-07-01 / 7. szám

The Hungarian Kitchen

Blueberry Muffins (with Stevia)

6 ounces pineapple juice Za cup oil I whole egg I Zi tablespoons Stevia

1 teaspoon vanilla extract V

a cup vanilla yogurt

2 ounces whole milk

I 'A cup fresh blueberries Zi cup steel cut oats I Zi cups whole-wheat flour I teaspoon baking soda Za teaspoon salt

I Preheat the oven to 375 degrees. Oil your muffin pans. Soak the oats in the pineapple juice for 10 to 15 minutes in a small bowl. Beat together the oil, egg and vanilla in a mixing bowl. Thin the yogurt with the milk and add to the other liquid ingredients. Beat. Mix in the soaked oats. Sift together the flour, baking soda and salt. Fold the dry ingredients into the wet, stirring as little as possible. Fold in the blueberries just before the flour is completely blended. Spoon the batter into the muffin pans and bake for 25-30 minutes.

Healthy Hungarian Fish

I carrot, sliced into coins I celery knob, sliced I kohlrabi, diced

1 medium sweet onion, sliced 3 sprigs parsley

2 tablespoons unsalted butter 2 pounds whitefish

I cup dry white wine I teaspoon kosher salt Za teaspoon white pepper

Slice all the vegetables into bite-size pieces. In a sauté pan, heat the butter and cook the vegetables until soft. Cut the fish into large chunks and place over the vegetables. Pour in the wine, then season with salt and pepper. Cover the pan and simmer over low heat until the fish is tender and the sauce is slightly thick. Cooking time should be 20 minutes. Serve hot to your guests with a crusty rye bread

Low Down Fish Dressing

% cup low-fat mayonnaise Zi cup low-fat vanilla yogurt I teaspoon prepared yellow mustard 3 tablespoons sweet pickle relish

1 tablespoon white balsamic vinegar

2 tablespoons minced sweet onion

In a mixing bowl, combine all the ingredients, then refrigerate for one hour before serving. Serve with your favorite seafood entrée.

Flaxseed Vinaigrette

Za cup fresh raspberries, pureed I tablespoon fresh cilantro, minced I large clove garlic, minced Za teaspoon kosher salt Zi cup apple cider vinegar Zi cup flax seed oil

In a mixing bowl, combine all ingredients and blend well. Refrigerate for one hour, then shake and serve with fresh salad greens or grilled vegetables.

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

Md VF (includes shipping & handling)

For your copy, make your check payable to “WPFA Scholarship Foundation” and mail to:

WPA Cookbook, W illiam Penn Association « 709 Brighton Road, Pittsburgh, PA 15233

All proceeds benefit the William Penn Fraternal Association Scholarship Foundation, Inc.

William Penn Life 0 July 2010 ° 11