William Penn Life, 1999 (34. évfolyam, 2-12. szám)

1999-05-01 / 5. szám

WELCOME, dear

readers, to my new Hungarian cooking page. That’s right, I said “page.” The editors-in an insightful but long overdue bit of decision making—finally figured out that a mere two columns every month or two was insufficient to allow the full breadth of my epicurean knowledge to be imparted on your hungry minds. Either that or they had extra space to fill this month.

Whatever the case may be, look at the banner at the top of the page. Examine it closely. Now, look at the banners atop the other sections of our publication. Go ahead, I’ll wait. Notice what’s special about my banner? That’s right, pal: it’s the only one with a name attached to it. And it’s my name.

Okay, time to jump off the Chef Vilmos ego train. Let’s get to some good recipes.

Tip of the Month

Best way to soften butter that is too hard to spread: cover it with a bowl that was heated. This softens the butter throughout evenly.

^Treasured Recipes

itli (Slwf

Salad

M

emorial Day will soon be here and with it the beginning of the "3P Season": you know, the season of Picnics, Patio parties and Potato salad. Next to charred meats, the dishes most closely associated with outdoor repasts are salads. So, to get you ready for the upcoming "salad days," I thought I'd share with you three fine recipes. Two are for traditional summer favorites. But first, here's one that will let you show your Hungarian colors.

Hungarian Salad

(Magyar saláta)

Vi lb. boiled potatoes Vi lb. tomatoes Vi lb. green peppers 2 tblsp. vinegar 3 tblsp. oil Vi tsp. salt Vi tsp. pepper Vi tsp. paprika

Slice boiled potatoes, tomatoes and peppers into thin slices. Arrange in bowl. In a measuring cup blend vinegar, oil, salt pepper and paprika. Pour mixture over salad. The red color of the tomatoes, the white of the potatoes and the green of the peppers represent-you guessed it~the colors of the Hungarian flag.

Potato Salad

15 medium sized potatoes 1/3 cup salad oil 1 tblsp. grated onion 1/8 tsp. pepper 2 tblsp. salt 6 hard cooked eggs Vi cup chopped green pepper 1 cup chopped celery 1 pint mayonnaise

Boil potatoes 45 minutes in salt water. Pare and cube. Combine salad

oil, onion, salt and pepper. Pour over potatoes and toss lightly. Halve 2 eggs; remove and set aside the yolks. Dice remaining eggs, green pepper and celery; add to the potatoes. Blend in mayonnaise. Pack into 10-inch tube pan. Cover with foil or plastic wrap. Chill 2 to 3 hours. When ready to serve, loosen salad around edge of pan with a thin bladed knife. Invert pan over serving plate. Sieve egg yolks onto top of salad. Serves 12 to 16.

Macaroni Salad

4 cups cooked elbow macaroni 1 cup diced celery

1 cup slivered processed

American cheese Vi to Vi cup sliced green onions

2 tblsp. snipped parsley

1 cup mayonnaise

2 tblsp. vinegar

1 to 2 tsp. prepared mustard Wi tsp. salt 1 tsp. celery seed 1/8 tsp. pepper Vi cup sliced radishes

Combine all ingredients and toss lightly to mix. Refrigerate several hours before serving. Serve on lettuce; garnish with tomato or hard cooked eggs, sliced olives or pickles. Serves 6 to 8.

We want your treasured recipes

Do you have a great recipe for a traditional Hungarian dish or a longtime family favorite? We would love to share it with all our readers. Just send your treasured recipe to: Chef Vilmos, c/o William Penn Association, 709 Brighton Road, Pittsburgh, PA 15233.

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William Penn Life, May 1999