William Penn Life, 2000 (35. évfolyam, 1-12. szám)
2000-02-01 / 2. szám
Submitted by ANNA PASTOR CASSAR Scottsdale, AZ Nut Butter Balls 3 cups soft butter I '/i cups granulated sugar I Zi tsp. salt 6 tsp. vanilla extract (or 3 tsp. almond extract) 6 cups sifted all-purpose flour 3'/i cups finely chopped nuts (Use any combination of walnuts, pecans, almonds and black walnuts. Anna mixes walnuts and pecans.) Mix butter with sugar until creamy. Add salt, extract, flour and nuts and mix well. Chill dough until its easy to handle. Pinch off small piece of dough and roll into a ball. Place ball on ungreased cookie sheet. When cookie sheet is filled, gently press down balls with a fork. Bake in oven pre-heated to 350 degrees for 12 to 15 minutes. Remove from oven, allow cookies to cool, then sprinkle with powdered sugar. However, if you plan to freeze the cookies, do not sprinkle with powdered sugar. Allow cookies to thaw thoroughly before adding powdered sugar. Some tips from Anna: • Make small cookies; they’re tastier. • Freeze the cookies in tins. • “One cannot make enough of these, that is how fast they go.” There’s no escaping it it’s time for soup We thought we could do it this time. We figured that if we would stay quiet, hunch over, keep our heads down, that maybe-just maybe-winter would pass us by this year. No such luck. Oh, we here in Pittsburgh managed to avoid our annual Arctic visitor for about a month. Hopes rose as scarves and long underwear remained stowed away. Besides, after suffering through another miserable Steelers football season, we felt we deserved a break. But, eventually it happened: someone voiced what we collectively dared to dream and feared to speak of even in whispers. "Mild winter, huh? I hope it stays this way." That's all it took. Old Man Winter heard that and made a sharp right turn straight towards Southwestem-P-A. So be it. We'll do our best to stay warm. As a service to all my faithful readers living in the snow belt (and those who like a warm feeling in their tummies), I offer the following recipes for that wintertime staple-soup. You may not have tried these soups before, but, trust me, they (as they say) "hit the spot" on a chilly February day. Caraway Seed Soup (Kömény magos Leves) 1/8 lb. butter 2 tblsp. flour 54 tsp. paprika 1 tsp. caraway seeds V* tsp black pepper 2 eggs 5 cups cold water 2 tsp. salt Melt butter in a deep pot, add flour and brown lightly. Add caraway seeds, paprika, black pepper, salt and Vi cup cold water. Stir well. Add the rest of the water and bring to a boil, then simmer for 5 minutes. Beat the eggs and pour into the soup. Let simmer for 2 more minutes. Serve piping hot. Sauerkraut Bean Soup (Káposztás Bableves) 2 tblsp. lard or bacon drippings 2 tblsp. flour 1 tblsp. minced onion 1 lb. sauerkraut 1 can kidney beans 54 pint sour cream 1 tsp. salt 54 tsp. pepper V. tsp. paprika 6 cups cold water Melt the lard or bacon drippings in a 2- quart pot. Add flour and stir well until blended and the mixture turns a rich brown in color. When well browned add minced onion, stirring until the onions are soft. Remove from heat, and add paprika, salt, pepper and sauerkraut. Mix well. Add the cold water and cook for 20 minutes. Add kidney beans and cook for 10 more minutes. When serving, top each bowl with a tablespoon of heavy sour cream. Serves about 6 |ff|>|) These and many other tasty soup recipes can be found in "An Outstanding Collection of Treasured Hungarian Recipes and Family Favorites," It's yours for a $5 donation to the William Penn Fraternal Association Scholarship Foundation. Mail your check to: Cookbook, do William Penn Association, 709 Brighton Road, Pittsburgh, PA 15233. 8 Killian Pesa Lift, February 2000
