William Penn Life, 2006 (41. évfolyam, 2-12. szám)

2006-02-01 / 2. szám

The Hungarian Kitchen

Basic Pasta Dough

2'A cups all purpose flour 3 whole eggs I tablespoon olive oil A teaspoon salt

1 tablespoon cold water

Combine all ingredients to make smooth pasta dough. Roll into a ball and let rest before rolling and making noodles/pasta.

Herbed Pasta Dough

2/i cups all purpose flour

2 whole eggs 2 egg yolks

2 tablespoons olive oil 'A teaspoon salt 'A teaspoon garlic powder

2 or 3 tablespoons cold water

I cup chopped fresh herbs: parsley, sage, thyme, chives

Combine the first seven ingredients to make smooth dough. Blend in the fresh herbs and let dough rest before creating your noodles/pasta.

Hungarian Hot Pepper Pasta Dough

3 small banana peppers finely

minced

1 'A tablespoons hot Hungarian

Paprika

2 cups all purpose flour 2 whole eggs

2 egg yolks

2 tablespoons olive oil A teaspoon salt

A teaspoon garlic powder

3 to 4 tablespoons cold water

Combine all ingredients in order to make a smooth dough. Make noodles or your favorite entreé.

Tomato Pasta Dough

2 cups all purpose flour

4 egg yolks

3 tablespoons melted butter 'A teaspoon salt

2'A tablespoons tomato paste 3 tablespoons cold water

Combine all ingredients in order, mixing well to make smooth dough. Let rest then make noodles/pasta of your choice.

String Pasta Dough 2'A cups all purpose flour I whole egg

7 egg yolks

I tablespoon olive oil A teaspoon salt

Combine all ingredients to form smooth dough. Let rest before rolling out and cutting into long pasta.

Cabbage Noodles

'A tablespoon lard or Crisco I pound wide egg noodles A pound bacon diced small and fried

I large onion peeled minced fine I tablespoon minced garlic I medium head cabbage cored and diced small

Salt and pepper to taste

In a pot, boil water and cook egg noodles. In a fry pan, sauté the bacon and onions until cooked. Add garlic and cook until it turns golden brown. Then add raw cabbage, cover pan and cook until done. Mix in egg noodles, salt, pepper to taste, and serve your guests.

Pineapple Noodle Kugel

I pound fresh broad egg noodles

8 tablespoons melted butter I pint sour cream

I lb. small curd cottage cheese I cup sugar 6 whole eggs

I can (8oz) crushed pineapple A teaspoon vanilla extract 'A cup cinnamon sugar

Preheat oven to 350 degrees.

Grease baking dish with one tablespoon of melted butter. Cook noodles, drain and toss with two tablespoons of melted butter. Beat sour cream, cottage cheese, sugar, eggs and remaining five tablespoons into a smooth mixture. Mix in the can of crushed pineapple and the vanilla. Add the noodles and mix well. Pour into the baking dish

spreading out evenly. Sprinkle the cinnamon sugar on top. Bake for 60 minutes or until firm to the touch. Let rest for 10 minutes before cutting. Serve warm to your guests.

Tarhonya

2 eggs

1 egg yolk

2 tablespoons water 3A to I cup flour

I small onion, chopped (optional)

Combine eggs and water in bowl. Add flour to make dough. Knead on lightly floured board until smooth. Grate onto clean towel; let stand three hours (separate to hasten drying). To cook: Fry onion in shortening or margarine until brown; add tarhonya and brown. Add chicken or beef broth to moisten. Cover and simmer till done. Add more broth as needed.

Baked Spaghetti

I cup chopped onion I cup chopped green pepper I Tbs. butter or margarine I can (28 ounces) chopped tomatoes with liquid

1 can (4 ounces) mushrooms drained

2 teaspoons dried oregano

1 pound ground beef, browned and

drained (this is optional)

12 ounces spaghetti cooked and drained

2 cups shredded cheddar cheese I can cream of mushroom soup ‘A cup water

'A cup grated parmesan cheese

In large skillet, sauté onion and green pepper in butter or margarine until tender. Add tomatoes, mushrooms and oregano. Add ground beef if desired. Simmer uncovered for 10 minutes. Place half of the cooked spaghetti in a greased 13x9 inch baking dish. Top with half of the vegetable mixture. Sprinkle with I cup cheddar cheese, then repeat layers. Mix the soup and water until smooth. Pour over casserole and sprinkle with parmesan cheese. This is to be baked uncovered at 350 degrees for 30 to 35 minutes. Yield 8 servings.

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William Penn Life, February 2006