William Penn Life, 2004 (39. évfolyam, 1-12. szám)

2004-09-01 / 9. szám

The Hungarian Kitchen

24-Hour Pickles

2 quarts of spring water I cup white vinegar Vi cup kosher salt (I use /* cup)

Va cup sugar 4 ounces fresh dill 7 cloves of garlic peeled then split.

12 cucumbers cut lengthwise into

4 slices each.

In a saucepan, combine water, vinegar, kosher salt and sugar. Boil, then cool down. In the bottom of a gallon glass or plastic jar, place some of the dill and half of the garlic cloves. Add the sliced cucumbers to the jar then the rest of the garlic and dill. Pour the cooled vinegar water into the jar put on the lid and refrigerate for 24 hours.

Hungarian Garden Pickles

I cup carrot sticks I cup red and green pepper strips I cup celery sticks

I cup corn sliced into %-inch circles

3 Hungarian banana peppers left

whole with slit in side I cup cauliflower florets sliced thin lengthwise

I cup broccoli florets sliced thin lengthwise

I cup green cabbage cut into bite size pieces

I cup white boiling onions peeled left whole

I cup green beans trimmed left whole

I Vi tablespoons peeled crushed garlic

I Vi teaspoons celery seed I teaspoon ground turmeric 'A teaspoon Hungarian paprika Vi teaspoon ground allspice 3Vi cups cider vinegar I cup sugar

I tablespoon kosher salt

In a large bowl, combine all veggies except the corn, garlic and banana peppers. Mix well and put aside. In a saucepan put all remaining liquids, spices and the corn. Bring to a boil then reduce heat and simmer for 5 minutes stirring to dissolve the sugar and spices. Remove from heat and pour directly over the bowl of

vegetables. Allow to cool to room temperature then cover and refrigerate for 24 hours. Serve cold.

Summer Squash &

Zucchini with Dill

I pound summer squash

1 pound zucchini

2 teaspoons finely chopped fresh dill Salt and pepper to taste

I cup sour cream

1 tablespoon lemon juice

2 teaspoons sugar

Vi teaspoon Hungarian paprika

Wash vegetables and trim off ends then cut into V*" crosswise slices.

In a saucepan, add the zucchini and squash with dill and salt and Vi cup of water. Cover the saucepan and simmer for 10 to 15 minutes or until tender. In another small saucepan heat the sour cream, lemon juice, sugar and paprika stirring so the sauce does not burn. Mix this sauce with the squash. Garnish with paprika and serve hot to your guests.

Cold Green Bean Salad

1 pound fresh green beans Salad or vegetable oil Cider vinegar

Freshly chopped mint leaves Kosher salt and pepper to taste

Cook the green beans in salted water and drain. Sprinkle with the oil and vinegar to your taste then season with the salt and pepper.

Add the mint leaves and chill for 30 minutes. Stir well and serve.

String Bean Soup

2 pounds fresh cut string beans

1 tablespoon white vinegar

2 tablespoons sour cream

1 tablespoon kosher salt

2 tablespoons shortening I small onion sliced thin

I teaspoon Hungarian paprika I teaspoon chopped fresh parsley

In a saucepan place the string beans and salt. Add I Vi quarts water to cover the top of the beans. In a small sauté pan, add the shortening, flour and sliced onion cooking until well browned. Add Vi cup cold water and then the paprika. This mixture is added to the string beans in the water. Add vinegar and then stir in the sour cream before serving your guests.

Pickled Green Tomatoes

5 green tomatoes cut into thin slices

2 tablespoons kosher salt I red pepper diced small

3 celery stalks cut crosswise into

'A-inch pieces

1 red onion peeled and diced small

2 cups fresh corn kernels 2 cups cider vinegar

2 cups sugar

7 whole cloves

Va teaspoon cinnamon

'A teaspoon nutmeg

Kosher salt and cracked black

pepper.

Rub tomato slices with salt and let stand overnight covered in refrigerator. Drain tomato slices, rinse with cool water and drain until almost dry. Place tomatoes in a large nonreactive bowl with red pepper, onion and celery. In a saucepan, combine the vinegar, sugar and spices, bringing them to a boil stirring all the time to dissolve sugar. Pour this mixture over the vegetables and allow cooling to room temperature. Season with salt and pepper then cover and refrigerate. Serve cold at your next meal.

To submit recipes for the new edition of the WPA's "Treasured Recipes" cookbook, write to:

The Hungarian Kitchen c/o William Penn Association 709 Brighton Road Pittsburgh, PA 15233

Or, send via email to: wvasvary@camailharvard.edu

William I’enn Life,September 2004

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