William Penn Life, 2012 (47. évfolyam, 1-12. szám)
2012-05-01 / 5. szám
fhe jíuDpfwv) Kitcto® Stuffed Cabbage This is not Grandma’s recipe, which was more akin to the recipe for Stuffed Cabbage I shared with you last month. But, this one is a bit simpler and still quite delicious. 2 pounds ground beef 2 tablespoons salt I tablespoon Hungarian paprika I teaspoon black pepper I large head green cabbage I can sauerkraut 1 large onion, sliced thin 2 cloves garlic, finely chopped 3 tablespoons lard I large can tomato juice I cup uncooked rice Core the cabbage and boil in enough salted water to cover for 15 minutes, then drain. Cut the leaves and trim the thick center vein off each leaf. For the filling, brown the onion in the lard until it is tender. In a mixing bowl, add the onions to the meat with all the seasonings and the rice. Blend well, then place a tablespoon of this mixture into the center of each leaf and roll up pushing in both ends with the tips of your fingers. In a large saucepan, layer sauerkraut on the bottom, then place the cabbage rolls on top. Alternate putting sauerkraut and cabbage rolls until you reach the top of the pan. Pour in the tomato juice and add enough water to cover the contents of the pan. Cook covered for I Zi hours at a simmer. Serve hot to your guests with a dollop of sour cream to thicken the juice. Baking Powder Biscuits 2 cups flour 4 teaspoons baking powder 2 tablespoons salted butter Z2 to I cup whole milk, room temperature Two finger pinches of salt Zi teaspoon Hungarian paprika Sift and mix the dry ingredients, then rub in the butter with your fingers making a coarse mixture. Add enough milk to make a soft dough. Roll out on a floured surface to I-inch thickness. Cut into rounds using a biscuit cutter, then place on a greased baking sheet. Bake in a 350 degree oven for 12 minutes until tops begin to turn golden brown. Serve warm to your guests. Lemon Meringue Pie A 9-inch pie shell, pre-baked 7 eggs, separated I teaspoon flour Zi teaspoon baking powder 3 tablespoons confectioner’s sugar Juice from 3 lemons Grated rind of I lemon 3A cup cold water 1 cup sugar 2 teaspoons cornstarch One finger pinch of salt In a mixing bowl, beat the egg yolks well with lemon juice. In a measuring cup, dissolve the cornstarch, salt and flour in the water. Add this mixture to the egg yolks and cook in a double boiler until thick. Set aside to cool. Beat the egg whites into soft peaks, then add the confectioner’s sugar mixed with the baking powder and beat until you have stiff peaks. When the yolk mixture is cool, add one quarter of the egg whites and blend well, then pour into the pie shell. Cover this mixture with the remaining egg whites and form peaks with a spoon. Bake 20 minutes in a 300 degree oven until the meringue peaks start to turn golden brown. Remove from the oven and cool to room temperature, then slice 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- Information on cooking, dieting & entertaining- PLUS an enclosed book stand 20 Vr (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 2012 0 9
