William Penn Life, 2005 (40. évfolyam, 1-12. szám)
2005-12-01 / 12. szám
The Hungarian Kitchen Cranberry Bread I cup whole wheat flour I cup all purpose flour 2/3 cup firm-packed brown sugar I tablespoon baking powder Vi teaspoon salt V* teaspoon allspice V* teaspoon cinnamon I cup orange juice I tablespoon grated orange rind 1 whole egg Pan spray or vegetable oil Zi cup canola oil 2 tablespoons vanilla extract 2 cups Craisins (dried sweetened cranberries) Preheat oven to 350 degrees. Lightly spray 2 loaf pans with vegetable oil. In a mixing bowl combine first 7 ingredients and blend well. Make a well in the middle of the bowl and pour in orange juice, egg and vanilla. Stir just until blended together. Pour into loaf pans and bake 45 minutes or until a tootpick inserted in center comes out clean. Remove from pans and cool on wire rack. Cream Cheese & 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. Deviled Mixed Nuts 3 tablespoons melted butter 2 tablespoons Worcestershire sauce 3 drops of Tabasco Sauce I pound mixed nuts Salt and pepper to taste Preheat oven to 350 degrees. In a mixing bowl add all the ingredients and mix well. Spread out on a baking sheet and bake for 15 minutes stirring every 5 minutes. Let cool to room temperature then serve your guests. Eggnog Crown Cake 2 tablespoons vegetable shortening I'A cups Quaker 100% Natural Cereal, original, crushed I cup butter or margarine I Vi cups sugar 4 eggs 3 cups all-purpose flour Vi teaspoon salt Vi teaspoon soda Vi teaspoon nutmeg I cup canned eggnog 1 Vi teaspoons rum extract Generously grease 10-inch tube pan with shortening. Pat one cup cereal onto sides and bottom. Beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add combined flour, salt, soda, and nutmeg alternately with combined eggnog and rum extract, mixing well after each addition. Spoon into prepared pan; sprinkle with remaining cereal. Bake at 325 degrees for one hour to one hour and 10 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool right side up on wire cooling rack. Holiday Bourbon Wieners 2 pounds all beef hot dogs from the Hungarian butcher 2 cups ketchup 2 cups brown sugar I cup bourbon (Or more, your choice) Cut hot dogs into I-inch pieces. In a saucepan add the hot dogs, ketchup, brown sugar and bourbon. Bring to a boil then turn down heat to simmer until the sauce thickens a bit, about 2 hours. Serve warm in a chafing dish with hors d’ouvre picks on the side. Hungarian Bacon Pepper Snacks 2 tablespoons olive oil Vi red pepper diced small Vi yellow pepper diced small One 16-ounce package fresh spinach, stemmed Vi tablespoon minced garlic Vi cup chopped bacon 2 tablespoons heavy cream Vi cup grated Parmesan cheese Salt and pepper to taste 24 slices of French bread cut I-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 French bread % -inch thick 2 tablespoons olive oil 'A cup chopped shallots 6 cups chopped Button White Mushrooms 3 garlic cloves minced V* cup heavy cream I teaspoon fresh minced rosemary Zi teaspoon minced lemon peel Vi cup grated Parmesan cheese I cup Fontina cheese Salt and Pepper to taste. Preheat oven to 375 degrees. Arrange bread slices on a baking sheet and toast in oven until golden brown. Heat oil in a large skillet, medium to high heat. Saute 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 Continued on Page 12 1 1 William Penn Life, December 2005
