William Penn Life, 2007 (42. évfolyam, 1-12. szám)

2007-10-01 / 10. szám

íhe Kitchen

Butternut Squash & Apple Casserole

1 small butternut squash, about

3 pounds

2 red apples, cored, peeled and

sliced

Zi cup brown sugar, firmly packed IZ* cup cold butter I tablespoon all-purpose flour Z* teaspoon ground cinnamon Z* teaspoon ground nutmeg

Peel squash, remove seeds and cut into small cubes. Place squash and apples in a glass or Pyrex baking dish. Blend remaining ingredients together until crumbly. Sprinkle this mixture over squash and apples. Cover with foil and bake at 350 degrees for 45 minutes. Garnish with ground cinnamon and serve your guests.

Pumpkin Relish

I cup cooked pumpkin or any squash

1 cup brown sugar

Zi cup shredded coconut Rind of Zi orange, grated

2 whole cloves

I teaspoon cider vinegar

In a saucepan, combine pumpkin, brown sugar and vinegar and bring to a boil. Turn down heat and let simmer for a few minutes. Take off the heat and add the orange rind, coconut and cloves. Stir smoothly and let chill over night. Use as a condiment for a meal.

&en>&

Nagymama’s

■Recept*

Rizs Koch

(Rice Pudding)

8 ounces white rice I quart whole milk I tablespoon sugar

3 whole eggs, separated

4 tablespoons sugar Lemon zest

Cook the rice in the milk with one tablespoon of sugar until soft then set aside to cool. In a mixing bowl, beat the egg yolks with four tablespoons of sugar and lemon zest until very creamy. In another bowl, beat the egg whites until they are stiff. Add the rice to the egg yolk mixture then fold in the egg whites. Pour the entire mixture into a buttered baking dish and bake at 350 degrees until the top is a golden brown color.

*That’s Hungarian for “Grandma’s "Recipe.”

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

Smoked Salmon Wheels

I pound smoked salmon, cut into slices

I Zi cups cream cheese 3 tablespoons chopped chives Salt and pepper to taste I 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 and chive mixture on them. Roll up jelly roll style into oneinch thick rolls. Wrap in plastic wrap and chill for one hour. Wash and slice the cucumber into %-inch slices and arrange on a serving platter. Cut the salmon rolls into % slices and place on each slice of cucumber. Serve your guests.

Simple Cheese Sauce

I quart whole milk

Zi pound yellow American cheese

Roux to thicken

Heat milk until it simmers then add the cheese a slice at a time, stirring until it melts. Thicken to your consistency with roux. Keep warm and serve your guests.

Practical Pointer

When you have enough leftovers to feed your family, why not make your own TV dinners? You can be more creative with the contents, and they will be higher in nutritional value than store bought dinners. It gives you another dimension to meal planning.

CHEF’S TIP *60

No matter what you cook in the kitchen, keep a small notebook as a kitchen journal. When you make a recipe, you can jot down the date and time, special notes about how it turned out and how it tasted, and anything extra you did or adjustments you made to the recipe. This will help you make a consistent product time and time again.

10

William Penn Life, October 2007