William Penn Life, 1999 (34. évfolyam, 2-12. szám)
1999-12-01 / 12. szám
Treasured Recipes Ú CLf Vilm Submitted by MARY BUCHENAUER Pleasanton, CA Csirke Paprikás (Chicken Paprikas) I whole chicken cut into parts I large or 2 small onions chopped medium or fine 2-4 tsp. paprika (only I tsp. if using hot paprika) 3 tblsp. flour I cup water or chicken broth Do not debone chicken parts, but cut off as much fat and skin as you desire. Saute chopped onions in saucepan until they just begin to turn slightly brown. Add chicken pieces and mix. Add paprika and salt to taste. (Never add paprika to hot oil; it makes it bitter.) Now add broth or water to cover chicken. Cook for 35 to 40 minutes or until done. Skim off fat. Drain broth or water into a jar. Add flour, seal jar with lid and shake vigorously to make a flour paste. Add paste to chicken slowly, stirring so it does not get lumpy. Bring to boil for 2 to 5 minutes to get rid of raw flour taste. The sauce should now have the consistency of runny gravy. Add more flour liquid as needed. If you desire take some of this sauce and mix with sour cream in a separate cup, then add to chicken. This makes it easier to spread the sour cream evenly. Serve with curly noodles. Serves four. 'V. . 'V &SSBU ........... ^ f , ,, * pumpiings The easy answer to your side dish questions I owe a big "double thanks" to Mary Buchenauer of Pleasanton, Calif. She not only sent the recipe for chicken paprikás you see down the left side of this page, but also inspired my topic for this month. "For $125,000: What side dish is traditionally served with chicken paprikás? Is it: (a) noodles; (b) bisquits; (c) french fries; or (d) dumplings ? " “I’d have to say it's ... (d) dumplings." "You 're going with (d). Final answer?" (Pause) “Yes." (Interminably long pause) "The answer is (another pause that's more annoying than dramatic) dumplings." No, it doesn't take a genius to know that _____ dumplings, or galuska, are the perfect compliment for dishes like chicken paprikas and are fantastic in stews and soups. What's even better is that it doesn't take a genius to make them. In fact, fewer dishes are easier to prepare than basic dumplings. Galuska (Dumplings) 3 eggs beaten lA tsp. baking 3 cups flour powder 1 tblsp. salt l/i cup cold water Mix all ingredients and beat with a spoon. Drop by the teaspoonful into boiling salted water. Cook until dumplings rise to the top. Drain and rinse in cold water. What could be simpler? Nearly as simple are several delicious variations of this basic recipe. As with the recipe above, the following appear in "An Outstanding Collection of Treasured Hungarian Recipes and Family Favorites." This fine book can be yours for a $5 donation to the William Penn Fraternal Association Scholarship Foundation. Májas Gombóc (Liver Dumplings) 6 chicken livers or Vt lb. calves liver Vi tsp. salt 1 cup flour 2 eggs Vi tsp. parsley leaves, chopped 2 tblsp. water Grind or scrape raw liver, add salt, parsley, eggs and water. Mix well. Add flour and beat to make a very soft dough. Drop batter by y* teaspoonful into boiling salted water; cook until dumplings rise to top (about five--------------S minutes). Drain and rinse in colander. Reszelt Krumpli Galuska (Grated Potato Dumplings) 4 medium size Vi lb. cottage cheese potatoes pt. sour cream 1 tblsp. salt 1/8 lb. butter 1 cup flour Peel and grate potatoes, add salt and flour; mix with a spoon. Drop into boiling salted water by small amount on tip of a tablespoon. Boil until dumplings rise to the top (at least 10 minutes). Drain in colander and rinse with cold water. In frying pan melt and brown butter, add dumplings. Serve hot with sour cream or cottage cheese. Tip of the month A wire cheese cutter is ideal for cutting chilled refrigerator cookie dough. 8 Hilliui toil Ilk, December 1999
