William Penn Life, 2007 (42. évfolyam, 1-12. szám)
2007-08-01 / 8. szám
Oven-baked Picnic Chicken I envelope Knorr's onion soup mix 1 cup all-purpose flour 2 large whole eggs 3A cup buttermilk 3-lb. fryer chicken cut into 8 pieces 'A cup melted butter I teaspoon Hungarian paprika Preheat your oven to 375 degrees. In a shallow bowl combine the onion soup mix with flour and paprika then set aside. Beat the eggs into the buttermilk, dip the chicken pieces in the mixture, then dredge in the dry soup flour mix coating well and shaking off the excess. Place the chicken pieces in a baking pan and chill for 45 minutes. Drizzle with butter then bake for 45 minutes or until golden brown. Refrigerate your chicken overnight so its cold when you’re ready to pack it in your cooler. Pineapple Picnic Salad 24-ounce can crushed pineapple 8 ounces softened cream cheese 8 ounces vanilla pudding 24 ounces pineapple tidbits, drained 12 ounces non dairy whipped topping In a mixing bowl, stir the crushed pineapple into the cream cheese blending well, then add the pudding. Fold in the pineapple chunks and the whipped topping. Cover and chill until you're ready to pack your cooler. Serve chilled to your guests. Practical Pointer Whenever possible buy local fresh produce from farm stands or reputable growers in your area. Fresh produce makes for healthier eating, and the summer months provide us with those fresh local items we can't enjoy in the winter. Local corn, tomatoes, beans and leafy greens always make for a delicious summertime meal. "fhe Kitchen Nagymama’s ■Rjscept* Sonkás Krumpli Kolbász (Ham & Potato Sausage) 2 lbs. white potatoes Zi lb. flour Vi teaspoon salt 2 tablespoons sour cream Vi lb. ham ground fine, seasoned with black pepper I whole egg beaten Flour Bread crumbs A lb. shortening Boil the potatoes and remove the skins. Mash then add the salt, flour and cream to make dough. Roll out to /i-inch thickness. Cut into 2-inch squares and place some ham and pepper mixture in the center of each square. Now roll each square to look like a little sausage. Roll in the flour then dip in egg mixture then coat with bread crumbs. Fry till golden brown. *That’s Hungarian for “Grandma’s "Recipe.” Cold Green Bean Salad 1 lb. fresh green beans A cup extra light olive oil 2 tablespoons cider vinegar Fresh chopped red onion I teaspoon sugar Kosher salt and white pepper Blanch the green beans in hot salted water then cool in ice water. Drain the beans and put into a mixing bowl. Add the olive oil, vinegar, sugar and chopped onion. Toss lightly and adjust the flavor with salt and pepper. Chill then pack in cooler or serve cold to your guests. German Potato Salad 4 medium white potatoes 4 slices bacon 1 tablespoon flour 2 tablespoons white sugar Zi cup water Za cup white balsamic vinegar Zi cup chopped red onions Salt and white pepper to taste In a large pot of salted water, cook the potatoes until they are tender to a fork but still firm. Drain, cool and cut into 'A-inch slices. In a small skillet cook the bacon until golden brown then drain, crumble and set aside. Add the flour, sugar, water and vinegar to the skillet and cook until the dressing is thick. Add the crumbled bacon to the skillet along with the potatoes and onions stirring until everything is coated. Cook until heated then season with salt and pepper. Chill for 30 minutes then pack in a cooler or serve chilled to your guests. If there’s a topic you would like to see covered in The Hungarian Kitchen, or if you have any comments, questions or other suggestions for Chef Béla, then please write to the chef at: William Vasvary 190 Fern Avenue Rye, NH 03870 Or, you can write to: The Hungarian Kitchen, c/o William Penn Association 709 Brighton Road, Pittsburgh, PA 15233 16 William Penn Life, August 2007
