William Penn Life, 2004 (39. évfolyam, 1-12. szám)
2004-11-01 / 11. szám
The Hungarian Kitchen Turkey Salad Dark & white meat turkey Cut into /2-inch cubes. Regular or cranberry mayonnaise Salt and white pepper to taste I stalk celery, minced I small red onion, minced In a mixing bowl combine the turkey, celery and red onion. Add the mayonnaise a tablespoon at a time until you reach the desired consistency of moistness. Adjust taste with salt and pepper. Chill for A hour. Serve on rye bread with green leaf lettuce or baby spinach for extra flavor and protein. Sweet Potato Souffle Cooked sweet potatoes or yams I Zi cups heavy cream I whole egg 'A teaspoon nutmeg 'A teaspoon cinnamon A cup brown sugar Salt & pepper to taste I cup chopped pecans or walnuts 'A stick margarine In a mixing bowl combine your leftover sweet potatoes or yams with the nutmeg and cinnamon. Mix the egg, brown sugar and heavy cream together then mix into potatoes. Potato mixture should be creamy smooth, not lumpy. Place in a casserole dish greased with the margarine. Bake in a 350 degree oven for 45 minutes or until top is golden. Garnish with chopped nuts and serve your guests. Vegetable Crudités Platter Small bag of broccoli florets Small bag of cauliflower florets Small bag of baby carrots I large cucumber cut into spears 1 pint of cherry tomatoes 2 stalks celery cut into sticks I red pepper cut into strips I yellow pepper cut into strips Wash all vegetables and arrange on a large serving platter. Chill before serving your guests. For dressing or dip try a cream cheese spread, ranch or bleu cheese dressings. Crudite Dip 1 pint sour cream 2 tablespoons onion powder I celery stalk diced small 1 carrot peeled and diced small 'A red pepper diced small 'A yellow pepper diced small Salt and white pepper to taste In a mixing bowl combine all the above ingredients and blend well. Taste and adjust seasonings to your preference. Chill and serve with vegetable crudite platter. Ants on a Log (Children's Appetizer) 4 celery stalks washed and cut into 3-inch lengths. Spreadable cream cheese Creamy peanut butter Golden or dark raisins Small bits of red pepper Fill each celery section with cream cheese or peanut butter making sure it fills the entire length. This part of the recipe is the “log.” Place raisins on top of each section spacing them apart like ants marching to a picnic. If you use red pepper bits, put them on the cream cheese and call them “red ants.” Chill for A hour before serving. Cheese Logs 2 pounds spreadable port wine cheese or cheddar cheese A cup chopped parsley 'A cup chopped nuts A cup chopped red pepper, carrot and celery A cup Hungarian paprika Kitchen wrap or film Assorted crackers Lay down the kitchen wrap using 4 pieces 12” x 12”. Divide cheese into four portions and place each in the middle of the wrap forming a small log. Roll the log up like you were rolling up a sausage. Grasping both ends of the wrap, keep rolling to tighten the wrap around the cheese log forming the shape of a small sausage. Refrigerate for I hour. Remove cheese log from wrap and roll in the topping of your choice covering the entire log. Serve on a small platter or cheese board with a cheese knife and assorted crackers. 8 ounces cream cheese softened 3 tablespoons oil & vinegar salad dressing 2 tablespoons sugar A cup chopped walnuts I large can of whole cranberry sauce I small can crushed pineapple I cup whipped cream or Cool Whip Green leaf or Iceberg lettuce, chopped In a mixing bowl combine the cream cheese, salad dressing and sugar blending very well. Add in the nuts, cranberry sauce and pineapple mixing well. Fold in the whipped cream to make a colorful speckled mixture. Pour into glass or aluminum loaf tins and freeze overnight. Before serving let stand at room temperature for 15 minutes. Cover bottom of a small platter with the chopped lettuce. Cut loaf into small pieces and arrange on platter. Serve your guests immediately. Cranberry Mayonnaise Regular mayonnaise Jellied or whole cranberry sauce Salt & white pepper to taste In a mixing bowl blend 3 tablespoons mayonnaise with I tablespoon cranberry sauce. If you want a sweeter cranberry mayonnaise, add more cranberry sauce. Adjust seasoning to your taste. Chill for A hour then serve your guests. Submit recipes for the new edition of the WPA's "Treasured Recipes" cookbook, to: The Hungarian Kitchen c/o William Penn Association 709 Brighton Road Pittsburgh, PA 15233 urvasvary@camailharvard.edu William Pen Life, November 2004 IS
