William Penn Life, 2002 (37. évfolyam, 1-11. szám)

2002-02-01 / 2. szám

Treasured Recipes'^w

th Chef Vilmos^^'Wi

A tasty legacy

I sometimes wonder if those who founded our Association ever dreamed the product of their desires, minds and efforts would be welcoming their great-great-greatgranchildren as members?

But, then I wonder how many of those great-greatgreat-grandchildren truly appreciate what our founders did. How many of today’s youth-so far removed from their immigrant roots—feel a bond to Hungary, the birthplace of their ancestors?

My guess is not many. And that’s sad. For as the old saying goes, you can’t know where you are unless you know where you’ve been.

Still, there is a ray of light in this dim circumstance: food. Hungarian food, that is. Think about it: do many of today’s kids dress like our ancestors did? No. Do our kids speak Hungarian? Very, very few. But, do they eat kolbász, palacsinta, gulyás, chicken paprikas, stuffed cabbage and kalács. You bet they do!

They say the way to a man’s heart is through his stomach. So, rest assured, that as long as we keep passing on our treasured recipes, our children will always be Hungarian Americans.

Is it soup, yet?. ...You betl

GOODNESS, GRACIOUS! CAN YOU believe it's February already? It seems as if we just took the last sip of New Year's champagne. Yet, we've flipped over the first page of the calendar.

Well, since it is February, you know what that means, dear and faithful readers.

Yes, you all win a prize—it's time for my annual column of super soup recipes.

My appreciation and fondness for soup has been well documented in these pages. So, I won't bore you with another exposition on the wonders, value and memoryinducing powers of soup. Suffice it to say—to cop a famous advertising slogan—soup is good food.

But, let's be honest. Soup is only as good as the ingredients you put into it. The operative word here is "freshness." So, please, do yourself a favor: keep the canned mushrooms and tomatoes in your pantry. Also, use real butter and quality meats, where called for. Think of soup as a whole meal prepared in one pot. Come to think of it, that's what my favorite soups usually are.

Here are two yummy recipes guaranteed to please your palate and warm your tummies. Both are taken from "An Outstanding Collection of Treasured Hungarian Recipes and Family Favorites," which can be yours for a $5 donation to the WPA's Scholarship Foundation.

Mushroom Soup (Gomba Leves)

Vi lbs. mushrooms cut in small pieces Vi cup sour cream 2 cups milk 2 cups water 1 small diced onion

1 sprig parsley

2 tblsp. flour Vi tsp. salt

Vi tsp. pepper

3 tblsp. butter 2 small carrots

Melt butter in deep pot. Add onion and mushrooms, cook slowly about 15 minutes, stirring occasionally. Add flour and stir well. Add milk and water slowly, bring to a boil. Add parsley, carrots, salt and pepper. Cook about 20 minutes. Add sour cream just before serving. Serves four to six people.

Beef Soup (Hus Leves)

1 lb. beef chuck 2 stalks celery

2 marrow bones 1 fresh tomato

3 qts. cold water 1 tblsp. salt

1 medium size onion Vi tsp. paprika

2 medium size potatoes 2 large carrots

8 whole black peppers 2 parsley roots 2 cabbage leaves and greens

(optional)

Wash meat and bones, place in large pot. Add water, let it come to a boil. Skim thoroughly by removing sediment collecting on top. Prepare vegetables by washing and paring as necessary. Add seasoning and vegetables, except potatoes; simmer for about 2Vi hours. Add whole potatoes, simmer for another Vi hour. When done, strain soup, serve as consomme or with fine noodles. Serve meat with vegetables cooked in soup.

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llilliiiin Penn Life, February 2002