William Penn Life, 2004 (39. évfolyam, 1-12. szám)
2004-07-01 / 7. szám
The Hungarian Kitchen Simple Cheese Sauce I quart whole milk Vi pound yellow American cheese Roux to thicken Heat milk until simmering. Add cheese a slice at a time until it all melts. Thicken to your consistency with roux. Keep warm and serve your guests. Creamcheese and Artichoke Soufflé 1 Vi pounds cream cheese 4 large eggs 12 drained artichokes 2 cups grated Parmesan cheese 4 tablespoons chopped fresh garlic Vi cup fresh chopped parsley 2 tablespoons Worcestershire sauce Salt & white pepper to taste Soften cream cheese. Using a mixer, blend ingredients very well. Put mixture in a glass or ceramic baking dish. Bake at 350 degrees until top is golden brown. Serve with crackers. Crunchy Cruciferous Salad I pound broccoli florets I pound cubed Monterey jack cheese I cup golden raisins Vi cup bacon bits % cup thinly sliced red onions % cup shredded carrots /i Ranch dressing Salt & white pepper to taste Combine all ingredients in a mixing bowl and toss until evenly coated. Refrigerate for 20 minutes and serve your guests. Great salad for a picnic. Baked Four Cheese Pasta I pound cooked Penne pasta 4 cups whole milk 1 Vi teaspoons kosher salt 'A teaspoon cayenne pepper 2 cups grated Sharp white Cheddar cheese 2 cups grated Asiago cheese 2 cups grated Fontina cheese Vi cup grated Parmesan cheese I cup bread crumbs I cup heavy cream Roux to thicken Preheat oven to 350 degrees. Butter a 9” x 12” baking dish or IVi quart casserole dish. In a medium saucepan, heat milk until simmering, then add roux to thicken. Mixture should be slightly thicker than heavy cream. Remove from heat and stir in I cup each of Cheddar, Asiago and Fontina cheeses. In another mixing bowl, pour this sauce over pasta tossing to coat evenly. Place half the coated pasta in the baking dish and top with remainder of Cheddar, Asiago and Fontina cheeses. Cover with remaining pasta. In a small mixing bowl, toss together bread crumbs, Parmesan and remaining butter. Pour heavy cream over pasta mixture and evenly distribute bread crumb mixture over the top. Bake until top is bubbly and golden brown. 30-35 minutes. Herbed Cheese and Pepperoni 2Vi pounds White Cheddar cheese Vi pound sliced chopped pepperoni I tablespoon basil I tablespoon oregano I tablespoon parsley In a mixing bowl combine all ingredients and mix well. Use on a pizza or in scrambled eggs or as a topping for any pasta dish. You may Have comments, questions or suggestions for the Chef? Then write to: The Hungarian Kitchen, c/o William Penn Association, 709 Brighton Road, Pittsburgh, PA 15233. Or, send him an email at: wvasvary@ camail.harvard.edu also use Hungarian salami instead of pepperoni. Store in airtight container in refrigerator. Simple Roux Vi pound butter Vi pound all purpose flour Melt butter in saucepan and gradually stir in flour. Cook over medium heat stirring constantly until mixture turns a blonde color and gives off a slightly nutty aroma. Cool down and store in airtight container in refrigerator. Roquefort Grapes 10 ounces of almonds, pecans or walnuts 8 ounces goat cheese 2 ounces Roquefort cheese 2 to 3 tablespoons heavy cream I pound seedless grapes red or white Preheat oven to 275 degrees. Spread nuts on a baking sheet and bake until toasted, about 15-20 minutes. Chop nuts into very small coarse pieces and put them on a dry baking pan. In a mixing bowl combine softened cream cheese, Roquefort and cream. Beat until very smooth. Drop clean dry grapes into mixture stirring with a wooden spoon to coat them. Place the grapes on the baking sheet with nuts and roll to coat the grapes. Shake the baking pan slowly so grapes roll around and become coated with nut mixture. Place grapes on a tray lined with wax paper and chill for 30 minutes. Serve your guests. Blue Cheese Dressing 1 cup crumbled blue cheese 2 cups mayonnaise 1 tablespoon cider vinegar 2 tablespoons Worcestershire sauce 2 cups sour cream I teaspoon granulated garlic Salt & white pepper to taste Combine ingredients in a mixing bowl and blend well. Chill then serve your guests. Willi« Pen Life, July 2004 7
