William Penn Life, 2006 (41. évfolyam, 2-12. szám)
2006-06-01 / 6. szám
The Hungarian Kitchen Continued from Page 17 In a large pot melt the lard. Add the paprika and mix in. Add the kolbász pieces and the onions, mixing thoroughly. Add the water and the potatoes and the seasonings and simmer the mixture until the potatoes are done. If there is excess liquid, remove one cup and slowly stir in some flour to thicken, then pour this mixture back into the pot and stir well. Serve hot to your guests. Hungarian Country Sausage (Kolbász) 3A cup of water 5 cloves minced garlic I pound pork casings, cleaned & rinsed 5 pounds lean pork shoulder, cubed then ground I Zi tablespoons salt I tablespoon black pepper I teaspoon paprika A teaspoon cayenne pepper In a saucepan bring the water to a boil then add the minced garlic, cover the pan and cook for 10 minutes. Place the ground pork in a mixing bowl. Add the garlic water and seasonings mixing well. Using a sausage stuffer, fill each casing, then lightly prick each sausage with a needle to let any gases that have built up escape. Let the sausages sit overnight in the refrigerator. Prepare the sausages according to your favorite recipe. Hungarian Pork Sausage 5 pounds pork butt 9 cloves of garlic, minced fine I Zi teaspoons of garlic, minced fine 1 Zi teaspoons ground black pepper 2 tablespoons Hungarian paprika I tablespoon of salt Grind the meat and mix in all the spices except the garlic. Put the garlic into one cup of water and soak overnight in refrigerator. Mix the meat on the second day and pour in the garlic water and refrigerate one more night. The next morning, stuff the meat into the R E C tP E S casings and store in the refrigerator until ready to cook. Prepare the sausages using your favorite recipe. Creame Cabbage Soup 6 Kolbász 1 pound sauerkraut 2 quarts water I tablespoon lard I tablespoon flour I small onion 1 teaspoon salt 2 tablespoons sour cream I pound smoked kolbász cut into 'A-inch rings Rinse off the sauerkraut and drain well. Cook in 2 quarts of water adding the salt and the kolbász. Simmer for 15 minutes. Brown the flour and the lard adding the diced onion cooking until the onion softens. Pour this mixture into Zi cup of water. Add to the cabbage and kolbász pot, stirring in very well. Simmer for another 20 minutes. Stir in the sour cream, remove from heat and serve hot to your guests with a crusty rye bread. Potato Kolbász Casserole 4 pounds potatoes, peeled, cooked & sliced A-inch thick I Zi pounds smoked kolbász, sliced thin Zi red pepper diced small Zi pound butter 7 hard cooked eggs, sliced A-inch thick I pint sour cream I raw egg Zi cup seasoned bread crumbs In a greased casserole dish place a layer of potatoes, then kolbász, then hard cooked eggs. Dot with the butter then season with salt and pepper. Combine the sour cream with the raw egg and spoon some of the mixture on. Continue to layer, ending with potatoes on top. Spread remaining sour cream on top and sprinkle with bread crumbs. Bake uncovered at 350 degrees for 45 minutes or until top is golden brown. Serve hot to your guests. Polish Kiszka 3 pounds pork steak, chopped into coarse bits 2 pounds coarse buckwheat grits Zi teaspoon rubbed marjoram Salt and pepper to taste Place chopped meat in a pot, cover with water and cook until tender to eat. Add the salt and pepper and marjoram. Drain off the meat water and save. Wash the buckwheat grits and using a double boiler cook in the saved meat water for 30 minutes. Combine the mixtures and stuff into your sausage casings. Keep refrigerated until ready to cook using your favorite recipe. Sausage Bake I pound smoked Polish sausage cut into I-inch pieces I cup shredded cheese I cup celery diced 12 oz. can of cream of mushroom soup Combine all the ingredients and place in a casserole dish. Bake covered for 45 minutes or until done at 350 degrees. Serve hot to your guests with a side of cooked rice. Sweet & Sour Kielbasa 4 pounds kielbasa 28-oz. can pineapple chunks 28-oz. can crushed pineapple 32 oz. sweet and sour sauce Bake the kielbasa in a 350 degree oven for 30 minutes, remove from oven and cut into Vi-inch rounds or circles. Combine the pineapple and the sauce in a crock pot then add the sliced kielbasa. Cook for one hour on low heat. Serve the kielbasa hot to your guests as an appetizer or entrée. 18 William Penn Life, June 2006
