William Penn Life, 2000 (35. évfolyam, 1-12. szám)
2000-11-01 / 11. szám
A tasteful gift Good grief! It’s November! Weren’t we all just sweating out the Y2K thing. And, here we are approaching Y2K+1. Naturally, that means Christmas will soon be here. Have you finished your gift shopping? What? You haven’t even started? Let me help you out. Why not send the good folks in your life a copy of the WPA’s “An Outstanding Collection of Treasured Hungarian Recipes and Family Favorites”? It costs only $5 a copy and the proceeds benefit our scholarship foundation. It’s like two gifts (one to your friend or relation, and one to our young scholars) in one. Plus, if you give our recipe book as a gift to everyone you know, you can almost guarantee yourself a good meal whenever you visit those on your gift list Send a donation of $5 per book to: Cookbook William Penn Association 709 Brighton Road Pittsburgh, PA 15233 Make checks payable to WPFA Scholarship Foundation Tip of the Jvtonth Soup boiled is soup spoiled. Simmer your soup gently. Bread winners You’ll need something to sop up the turkey gravy WHY IS IT that a meal doesn't seem complete unless some form of bread is served? Go to any restaurant, order dinner, and you're sure to get either a roll of bread or a basket of rolls or biscuits. There seems something wholesome and traditional about serving bread with a meal. And special meals call for special breads, especially during the holiday season. I remember my mama used to bake the most wonderful crescent rolls for our holiday meals. Of course, they were at their best straight from the oven, almost too hot to the touch, the steam rising in thick curls as you split them open. A treat for all five senses. I know, you'll be busy enough preparing other foods for your holidays meals. You don't need to bake bread. Well, let me ask you this: What more inviting, appetizing and comforting smell in the world is there than bread baking in the oven? I rest my case. Kenyér (Bread) 8 cups flour 2 tblsp. salt 1 pint or more luke warm milk 2 cakes compressed yeast dissolved in one cup warm water 2 tblsp. shortening 2 tblsp. sweet cream Beat yeast mixture into 1 cup of flour, set in warm place to rise for about 15 minutes. Put rest of flour into large bowl, make well in center, add yeast mixture, add warm milk gradually. Beat by hand to a soft dough, knead until dough does not stick to hands. Brush top with melted shortening. Place in warm place and let rise for about lVi hours. Punch down and let rise once more. Place on lightly floured board, form into two loaves. Place in greased pans, set aside to rise. Brush top with cream, bake in 350 degree oven until golden brown, about 1 hour. Gyors pogács (Quick Hungarian biscuits) 1 lb. flour 1 pt. sour cream Vi lb. lard 1 tsp. baking powder Vi tsp. salt 1 egg yolk 1 whole egg Sift flour, baking powder and salt into bowl. Add lard, sour cream and whole egg. Roll out on lightly floured board to 1-inch thickness. Cut with round biscuit cutter. Place on greased cookie sheet, cut into each biscuit with knife so it will bake through. Brush top of each biscuit with beaten egg yolk. Bake in 350 degree oven for about 20 to 25 minutes or until golden brown. Serve hot or cold. Sós rudacskák (Salt sticks - a favorite in my house) 3 cups flour 1 tsp. baking powder 1 egg yolk 1 cup sour cream Vi tsp. salt V4 tsp. caraway seeds V4 lb. lard !4 lb. cracklings Sift flour, baking powder and salt. Mix in bowl by hand flour mixture, chopped cracklings, lard, egg yolk and sour cream. Roll out on lightly floured board to Vi-inch thickness. Cut into 4 inch strips, sprinkle with salt and caraway seeds. Bake in 350 degree oven 10 minutes or until golden brown. (This is a treat with beer or tea, as well as a meal.) [m] 12 Hilliam Penn Life, November 2000
