William Penn Life, 2000 (35. évfolyam, 1-12. szám)

2000-09-01 / 9. szám

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Treasured Recipes

with C^ließ 1Jiímoó

A word of thanks

As this issue of the William Penn Life was going to press, the new school year was starting. I thought this would be an appropriate time to thank all of you who have purchased our cookbook.

As you know, the money you donate for each book goes directly to the William Penn Fraternal Association Scholarship Foundation.

From there, it goes, in the form of grants, to many deserving young WPA members seeking a higher education.

On behalf of all our scholarship recipients, we say köszöbnö szépen.

If you would like a copy of our book, “An Outstanding Collection of Treasured Hungarian Recipes and Family Favorites,” send a donation of $5 per book to:

Cookbook

William Penn Association 709 Brighton Road Pittsburgh, PA 15255

Make checks payable to “William Penn Association.”

Tip of the Month

Before cutting rich cheeses, heat your knife in boiling water. The cheese won’t crumble as much when you cut it.

Using your noodle

We Hungarians know something about ‘pasta,’ too

I HAVE A CONFESSION TO MAKE.

I am proud of my Hungarian ancestry and heritage. (No, that's not my confession. It's coming; be patient.) I love cooking and eating Hungarian dishes. I enjoy sharing my favorite Hungarian recipes with you, my dear readers. I marvel at the colorful and exquisitely embroidered blouses and skirts Hungarian women create and wear. The sound of a cimbalom stirs my heart. I proudly call myself a citizen of the U.S.A., but, at heart, I am Hungarian.

For that reason, I have hidden a terrible secret from you all. I was afraid that, if revealed, the truth would bring upon me derision and shame. But, I can no longer keep the truth from you.

My favorite food is pasta.

There, I've said it. It's now out there for all to see. Yes, this man who calls himself a Hungarian at heart, this selfproclaimed Hungarian chef, this man whose blood runs red, white and green, enjoys an Italian dish above all others.

Ever since I was a boy, I've loved noodles. (When "noodles" became "pasta" I'm not sure.) And, let's be honest, nobody does noodles better than the Italians. From angel hair to ziti, from pesto to alfredo, Italians are the noodle masters.

That's not to say we Hungarians don't know a thing or two about noodles. Not surprisingly, I serve many of my favorite Hungarian entrees with grated noodle dishes. Grated noodles are pretty easy to make and they do go well with many other dishes.

So, for all you pasta—excuse me, noodle—lovers, here are some Hungarian noodle recipes. They're taken from the WPA's wonderful cookbook, available for a $5 donation to our Scholarship Foundation.

Reszelt Tészta

(Grated Noodles)

1 egg -1 cup flour - V* tsp. salt

Sift flour and salt, add egg. Mix thoroughly by hand, to form a hard ball.

Grate on a potato grater, then spread on a pastry board to dry thoroughly.

Tarhonya

(Browned Noodles)

Vi lb. grated noodles 2 tblsp. lard or bacon drippings 2 tblsp. minced onion 1 tsp. salt

V* tsp. black pepper cold water or soup stock

Fry the noodles in lard until a light golden brown. Add minced onion and fry again until onions are soft. Add cold water or soup stock to cover the noodles, add salt and pepper. Cook in an open pot over a low flame for about 20 minutes until the liquid is absorbed. If noodles are still hard, add a little more liquid and cook until noodles are soft. For variation, add a small can of sliced mushrooms and juice before adding the stock or water. Serve with meat in place of potatoes. Very tasty when served with fowl.

Túrós Tészta

(Noodles with Pot Cheese)

1 lb. wide noodles 1 lb. pot cheese Vi lb. butter or fat Vi pt. sour cream

Cook noodles in boiling salted water for about 8 minutes. Drain and rinse with cold water. Melt 2 tblsp. of butter in pan, add noodles, place over low fire and heat well. Mix in pot cheese, add sour cream on top. Serve hot. |\q»| |

I want YOUR treasured recipes

Have a great recipe for a Hungarian dish or family favorite that you’d like to share? Send your treasured recipe to: Chef Vilmos, c/o William Penn Association, 709 Brighton Road, Pittsburgh, PA 15233.

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liilliam Penn Lilt, September 2000