William Penn Life, 2004 (39. évfolyam, 1-12. szám)
2004-12-01 / 12. szám
The Hungarian Kitchen .......o ....... Continued from previous page and blend well. Add the nuts mixing well then chill for 30 minutes. Serve with crackers or toast points. Smoked Salmon Wheels I pound smoked salmon cut into slices I Zi cups cream cheese 3 tablespoons chopped chives Salt and pepper to taste 1 English cucumber (seedless cucumber) In a mixing bowl, blend the chopped chives into the cream cheese. Lay the salmon slices flat and spread cream cheese chive mixture on them. Roll up jelly roll style into I-inch thick rolls. Wrap in plastic wrap and chill for one hour. Wash and slice the cucumber into 'A-inch slices and arrange on a serving platter. Cut the salmon rolls into Z* slices and place on each slice of cucumber. Serve your guests. Spinach Hors D’oeuvres 20-ounce package of frozen chopped spinach 2 cups Pepperidge Farm stuffing mix I large onion diced small 4 whole eggs Zi cup parmesan cheese, grated I cup melted butter I teaspoon thyme Zi teaspoon rosemary I garlic clove minced Salt and pepper to taste Cook spinach and drain very well. In a mixing bowl, blend all other ingredients, then add the spinach. Chill for one hour then roll into I-inch balls or scoop out using a tablespoon onto a baking sheet. Bake at 300 degrees for 25 minutes or until golden brown. May also be baked in a casserole dish and serve spread on slices of French bread. Cranberry Walnut Bread 2Zi cups all purpose flour I Zi cups sugar I Zi teaspoons baking powder Zi teaspoon baking soda I cup orange juice 2 tablespoons melted butter 1 tablespoon grated orange peel 2 eggs well beaten 2 cups cranberries coarsely chopped I cup chopped walnuts Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan. Mix together the flour, sugar, baking powder and baking soda in a bowl. Stir in the orange juice, butter, orange peel and egg. Mix until well blended. Stir in the cranberries and nuts. Spread mixture evenly into the loaf pan. Bake for 50 minutes or until a toothpick inserted comes out clean. Cool on a rack for 30 minutes then remove from pan. Slice and arrange on a serving dish for your guests. Pepper Snacks 2 tablespoons olive oil Zi red pepper, diced small Zi yellow pepper, diced small One 16-ounce package fresh spinach, stemmed Zi tablespoon minced garlic Zi cup chopped bacon 2 tablespoons heavy cream Zi cup grated parmesan cheese Salt and pepper to taste 24 slices of French bread cut Z* -inch thick In a skillet, heat the oil and brown the bacon. Then add the peppers and cook till tender. Add the spinach and cook until it wilts. Remove mix from heat and let cool. Stir in the cheese and chill for 30 minutes. Spread slices of bread on a baking sheet and bake at 350 for 10 minutes or until golden brown. Spread the mix on a bread slice and heat for 3 minutes in the oven until cheese melts and mixture is hot. Arrange on a serving platter and serve your guests. Hungarian Mushroom Appetizers 36 slices of French bread 'A-inch thick 2 tablespoons olive oil % cup chopped shallots 6 cups chopped Button White mushrooms 3 garlic cloves, minced Za cup heavy cream I teaspoon fresh minced rosemary Zi teaspoon minced lemon peel Zi cup grated parmesan cheese I cup Fontina cheese Salt and Pepper to taste. Preheat oven to 375 degrees. Arrange bread slice on a baking sheet and toast in oven until golden brown. Heat oil in a large skillet, medium to high heat. Sauté the shallots and mushrooms until they begin to brown. Stir in the garlic then remove from heat. Stir in the cream, rosemary and lemon peel. Season with salt and pepper then let cool to room temperature. Stir in the cheeses and chill for 30 minutes. Place a teaspoon full of mix on a bread slice and broil till golden brown. Immediately serve your guests. LAST CALL FOR RECIPES Time is running out to submit recipes for inclusion in the upcoming edition of the WPA's "Treasured Recipes" cookbook. We will accept recipes until the end of the year. Send your favorites to: The Hungarian Kitchen c/o William Penn Association 709 Brighton Road Pittsburgh, PA 15233 wvasvary@camail.harvard.edu 1 1 Willi» Pen Life, December 2004
