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

2010-02-01 / 2. szám

"the Jím^rum KäAcd

K nyelnem líe(V\/en

William Pét 'hl Btultion

Basic Dumplings

2 whole eggs Zi teaspoon salt 3A cup water 2 cups all-purpose flour

In a mixing bowl, combine the eggs, salt and water, beating well. Add flour a little at a time to make soft dough. Drop this dough by teaspoonfuls into a pot of boiling water and cook until the dumplings rise to the top. Drain the dumplings and serve as a side dish with a sauce or buttered with fresh herbs.

Dumplings for Stew

2 cups all-purpose flour 4 teaspoons baking powder Zi teaspoon salt V* cup whole milk

Mix the flour, salt and baking powder together in a bowl. Add the milk and stir to make smooth dough. If the dough is too hard, add more milk; if too soft and wet, add flour to get the consistency you want. Drop tablespoonfuls of dough onto simmering stew then cover the pot and cook for 15 minutes. Remove the cover and serve hot to your guests.

Farina Dumplings

I whole egg Zi teaspoon salt I tablespoon water Zi cup quick cooking Farina

Beat the egg, salt and water until light and fluffy, and then add the farina slowly stirring the mixture.

Let stand for 15 minutes to solidify then drop spoonfuls of the dough into simmering chicken soup. Cover the soup pot and cook for 15 minutes until they are firm. Serve with soup in a hot bowl.

Country Cabbage Soup with Cornmeal Dumplings

ffl/PES

Enjoy a taste of Hungary toda

The NEW WPA Cookbook /- Over 50M recipes- Hungarian favorites & other tasty dishes- Kitchen tips from Chef Béla mj- 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: i

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, February 2010

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