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

2010-08-01 / 8. szám

The Hungarian Kitchen

Zöldségeskert Lángos

I pound bread flour Zr cup milk warmed to I 10 degrees Zi pounds boiled & mashed potatoes I teaspoon sugar 2% teaspoons dry yeast I envelope of Knorr Vegetable soup mix

Zi cup warm water Oil or lard to deep fry

In a small bowl, combine yeast in warm milk with sugar then let rise for 15 minutes. In another small bowl, combine the cold water and soup mix and let stand for 15 minutes until the veggies soften. Add more water if needed. In a large mixing bowl, mix the flour and soup liquid with the mashed potatoes making a well for the yeast/milk liquid. Pour the yeast liquid in and make dough that is silky smooth. Add more flour if the dough is too sticky or cold water if the dough is too dry. Let dough rise to double in size. Punch down and

portion dough equally. Make circles about /2-inch thick then fry until golden brown on both sides. Drain on paper towels then top with shredded cheese or sour cream and serve.

Krumpli Lángos

2 pounds potatoes, peeled & quartered

2 whole eggs

Zi teaspoon salt

3 cups flour

Oil or lard for frying

In a sauce pan, boil the potatoes until soft then mash with salt, white pepper and butter. Adjust flavor to your taste. Slightly cool then add the eggs and flour in three steps. Add cold water a tablespoon at a time if the mixture is

dry. Mix until you have smooth dough. Portion dough equally then roll into thin circles before frying. Fry until both sides are golden brown. Drain on paper towels then top and serve.

Griddle Flatbread

3 cups bread flour

1 cup water or flavored liquid

3 tablespoons melted, unsalted butter

2 teaspoons salt

Z* teaspoon white pepper 2 teaspoons baking powder % teaspoon baking soda Canola oil for frying

In a mixing bowl, combine all ingredients except the canola oil and mix then knead into smooth dough. Cut dough into equal pieces then roll into a thin circle and prick with a fork. Heat a griddle or black iron skillet then add canola oil and cook until golden brown on each side turning once using a spatula. Top and serve warm to your guests.

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WtlllAtn pefl rYiSPC ultién

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

Ém \J (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.

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