William Penn Life, 2003 (38. évfolyam, 1-12. szám)
2003-01-01 / 1. szám
Recipe by Steve Üveges Submitted by HELEN GOSCIEJEW Lower Burrell, PA Hudka 2 lb. pork fat 3 lb. liver, heart and lung (if you can’t get lung, use pork butt) 5 lb. rice 10 lb. onion 3 sticks butter Marjoram, salt and pepper Grind 10 pounds of onions; mix with three sticks of butter and two pounds of ground pork fat. Place in oven and bake for one hour at 375 degrees. Grind liver, heart and lung, cook in pan until done, and then place in a tub. Add rice (cooked a little over half way) to meat mixture and mix by hand. Add about one handful of pepper, two handfuls of marjoram and one handful of salt and mix. Add cooked onion/pork fat mixture and mix by hand. Taste test and add seasoning to taste. Stuff in casings and tie in ring using three knots. Put in boiling water for about 10 minutes until sausages start to float. Either fry sausages or freeze them for another time. Makes about 25 pounds of sausage. If you have a recipe you would like to share, please send it to: Chef Vilmos, do William Penn Association, 709 Brighton Road, Pittsburgh, PA 15233. Treasured Recipes with Chef Vilmos Chef Vilmos’ Post-Holiday Recipe for the Guilt-Ridden Had more than your share of sweets over the holidays? Not our good chef Fear not: this treat is low on calories and big on taste YES, BOYS AND GIRLS, IT'S TIME once again for another installment of (drum roll, please) "Chef Vilmos's Post- Holiday Recipe for the Guilt-Ridden." (Add your applause here). Thank you. You are too kind. Let's start off with a show of hands. How many of you had your fill of sweets over the holidays and can't stand even the mere mention of cookies, pies, cakes and candy? I'm not surprised to see a lot of hands in the air. But, if you'll notice, there are a few who did not raise their hands...including me. I have to admit it: I am a sugar junkie. Like most sugar junkies, my addiction started when I was a small boy, nibbling on a cookie or two. An innocent enough practice at the time, but one which formed the basis of a lifelong, insatiable desire for sweets. No wonder the holiday season is my favorite time of the year. You can't visit any relative, friend or neighbor without having sweets thrust upon you. But, even after weeks of gorging on homebaked goodies, and adding the resultant extra pounds to my waistline, I still am enslaved to my constant cravings. The trick, of course, is how to satiate my desire for sweets without further adding to my waistline and suffering the accompanying guilt. The answer: low-cal sweet treats. So, as a special service to all my fellow sugar junkies feeling the pangs of guilt and burden of added weight, I present a recipe for a yummy, guilt-free dessert. It's not necessarily Hungarian, but it is good. It can be found in "An Outstanding Collection of Treasured Hungarian Recipes and Family Favorites." This gem of a book can be yours for a $5 donation to the William Penn Fraternal Association Scholarship Foundation. To get your copy, contact the WPA Home Office at 1-800-848-7366, or contact your local WPA branch coordinator or sales representative. Apricot Sponge Torte 1/3 cup sifted cake flour 1/2 tsp. baking powder Dash of salt 2 eggs 1/4 cup sugar 1/2 tsp. vanilla 1/2 tsp. almond extract 1 can (8 oz.) diet-pack apricot halves 1 tsp. cornstarch Sift cake flour, baking powder and salt onto waxed paper. Beat eggs until foamy in a medium-sized bowl; beat in sugar gradually until mixture forms soft peaks. (Beating will take about 10 minutes in all with an electric beater.) Stir in vanilla and almond extract; fold in flour mixture. Pour onto a greased 8- inch layer-cake pan with removable bottom. Bake in slow oven (325 degrees) for 25 minutes. While cake bakes, drain syrup from apricots into a cup, measure out one tablespoonful and blend with cornstarch in a small saucepan, then stir in remaining syrup. Cook, stirring constantly, until sauce thickens and boils three minutes. Remove almost-baked cake from oven; arrange drained apricot halves rounded side up, in a ring on top; spoon half of the hot sauce over; return to oven. Bake five minutes longer or until cake pulls away from side of pan. Spoon remaining sauce over apricots to glaze. Cool cake in a pan on a wire rack for five minutes; remove, leaving cake on its metal base. Cut into eight wedges. Serve warm. One wedge=72 calories. 10 Uillian Penn Life, January 2003
