William Penn Life, 2002 (37. évfolyam, 1-11. szám)
2002-10-01 / 9. szám
Treasured Recipes with Chef Vilmos Recipe by MARY ÜVEGES Submitted by HELEN GOSCIEJEW Lower Burrell, PA Pumpkin Soup (Tök Laska) I small green pumpkin A lb. bacon, chopped 'A cup chopped onion 1 tblsp. flour 2 or 3 cups water I tblsp. vinegar Salt Sour cream Peel and grate pumpkin. Put a little salt on shredded pumpkin. Let stand while you continue with the rest of the recipe. Fry the chopped bacon until brown, add the chopped onion and brown. Then add about one tablespoon of flour (brown flour). Add about 2 or 3 cups of water and a teaspoon of vinegar. Bring to a boil. Squeeze pumpkin; add it to the bacon, onion, flour, water and vinegar. Cook about 20 to 30 minutes. Then add sour cream. Thanks, Helen, for sharing this yummy recipe. We’ll definitely give it a try. If you have a recipe you would like to share, please send it to: Chef Vilmos c/o William Penn Association 709 Brighton Road Pittsburgh, PA 15233 Spud wiser Get off the couch and into the kitchen to try these potato recipes IF IT'S TRUE THAT "YOU ARE what you eat," then it's no wonder there are so many "couch potatoes" in America. According to the Potato Association of America, the average American eats about 130 pounds of potatoes each year. Now, let me make it dear that it's not the potato's fault that so many of us are overweight. In fact, the potato itself is a "healthy" thing to eat. It's how we prepare our potatoes and what we add to them that makes us pack on the pounds. Your average spud contains no fat, about half the daily requirment of vitamin C and a good dose of potassium. Potatoes are also an excellent source of dietary fiber, protein and several nutrients. Unfortunately, most of the potatoes we eat come in forms that are not so healthy. Only about one-third of those 130 pounds of spuds we eat are fresh potatoes. Another third are frozen, and the remainder are chips, dehydrated or canned. Even the fresh potatoes we eat are almost always topped off with generous portions of butter, margarine or-that enemy of waistlines everywhere—sour cream. Well, I can do without the sour cream, but—gosh—I do love a little (okay, a lot) of butter on my baked potatoes. And sometimes it seems as if cheese and potatoes were meant to be blended together. So, at the risk of turning a few more of you into couch potatoes, I offer the following potatoes recipes. They come from "An Outstanding Collection of Treasured Hungarian Recipes and Family Favorites" available for a $5 donation to the WPA's Scholarship Foundation. Potatoes Au-gratin 4 potatoes, cooked and cubed IV2 cups grated American cheese Vi cup bread crumbs 5 tblsp. butter V* cup flour 2 cups milk V2 tsp. salt dash pepper Melt 3 tablespoons of butter, blend in flour. Gradually stir in milk. Cook until thick, stirring constantly. Add salt and pepper. Put half of the potatoes in greased IV2 quart casserole. Add half of the sauce and half of the cheese. Repeat layers. In separate pan, melt remaining 2 tablespoons of butter and mix in bread crumbs. Sprinkle this mixture over top of casserole. Bake at 350 degrees for 45 minutes. Escalloped Potatoes (Rakott krumpli) 6 medium potatoes boiled in skins 6 hard-boiled eggs Va lb. butter Bread crumbs V2 pint sour cream Salt and pepper to taste Melt butter and line casserole with 2 tablespoons. Sprinkle with bread crumbs. Put a layer of sliced potatoes, then a layer of sliced eggs, seasonings, melted butter and bread crumbs. Continue layers until all ingredients are in casserole. Pour sour cream on top. Bake in 375 degree oven for about 1 hour or until golden brown. It'll, | 12 llilliam Penn Life, October 2002
