William Penn Life, 2008 (43. évfolyam, 1-12. szám)
2008-09-01 / 9. szám
Hungarian Poppy Seed Cookies V* cup unsalted butter Zi cup sugar 1 teaspoon vanilla extract 2 tablespoons fresh squeezed lemon juice 3 whole eggs I egg yolk 3 cups all-purpose flour I tablespoon baking powder 'A teaspoon baking soda Zi teaspoon salt 1/3 cup poppy seeds 1/3 cup sesame seeds In a large mixing bowl cream the butter and the sugar, then add one cup of flour to bind mixture. Add the eggs one at a time, blending well after each, then add the yolk. Now add the vanilla and lemon juice, then blend well again. Scrape the sides of the bowl to make sure the batch is mixed evenly. Fold in the dry ingredients then the poppy seeds. The dough should be stiff but soft. Let it rest for 30 minutes. Preheat an oven to 350 degrees. Shape the dough into either bars or cookies, then dip into sesame seeds so they stick to the top before baking. Bake for 12 to 15 minutes until they are golden brown. Cool on a rack then serve to your guests with tea or coffee. Broccoli Chicken I pound penne pasta 1 pound chicken tenders 8 ounces broccoli florets Za stick butter 4 cups milk 3 cups parmesan cheese Salt & pepper to taste 2 tablespoons olive oil I tablespoon garlic Cook the pasta and set aside. Cut the chicken tenders into bite-size pieces, toss in the olive oil with garlic, salt and pepper, then bake at 350 for 12 minutes. Cook the broccoli until tender and set aside. In a sauce pan melt the butter, then combine the milk and cheese and "The Hungerten Kitchen m /P E S\ bring to a boil while constantly stirring. When the cheese mixture gets thick, taste it and adjust flavor by adding a bit more cheese or salt. Combine the broccoli, chicken and pasta along with the sauce in a casserole dish then heat in oven for 20 minutes at 350. Serve hot to your family. Chicken Paprikás I cup sliced Vidalia onion Za cup shortening I tablespoon kosher salt I Zi tablespoons Hungarian sweet paprika Zi teaspoon black pepper 1 whole chicken (approx. 4 pounds) cut into 8 pieces 2 cups warm water I cup sour cream In a stewpot sauté onions in shortening until they are glossy not browned. Stir in salt, paprika and black pepper. Add chicken and fry until all pieces are coated with the mixture. Add water, cover pot and simmer for one hour until chicken is tender. Remove chicken from pot and blend sour cream into the liquid in the pot. Salt and pepper to taste. Platter up the chicken with nokedli and ladle sauce over the top. Garnish with a sprinkle of paprika. Grandma Szuhay’s Applecake I cup vegetable oil 3 whole eggs I cup fine sugar Va cups packed brown sugar 1 teaspoon vanilla Zi teaspoon salt 2 cups all-purpose flour I teaspoon cinnamon 5 apples peeled, cored and diced I cup walnuts Preheat the oven to 350 degrees then grease and flour a 9” x 13” cake pan. In a mixing bowl combine the first five ingredients. Add all the other ingredients except for the apples and the walnuts. Batter will be thick so use an electric mixer. Fold in the apples and the walnuts then spread into the pan. Bake for one hour or until a toothpick comes out clean. Let cake cool slightly then serve warm to your guests with powdered sugar or freshly whipped cream. Plum Dumplings 18 Italian plums Kosher salt 3 cups mashed potatoes, cooled 3 cups sifted all-purpose flour 3 whole eggs I stick softened butter 18 small sugar cubes I cup dry bread crumbs Wash, split and remove pits from the plums then set aside. In a mixing bowl place the mashed potatoes, then mix in the flour and I Zi teaspoons kosher salt. Add the eggs and mix with a wooden spoon until dough forms. Mix in five tablespoons of butter a tablespoon at a time and work the dough until it is smooth. Let the dough rest for 20 minutes then roll out to a thickness of Za inch on a cutting board. Cut the dough into 3-inch squares. Place dough square on your floured hand then put a plum in the middle. Put a small sugar cube in the middle of the plum center. Close your hand around the plum to form a dumpling and pinch it closed. Roll it in your hands to make it round and smooth. Place it pinched side up on a board until ready to cook. Boil the dumplings in salted water for 12 to 15 minutes and make sure they don’t stick to the bottom of the pot. Brown the bread crumbs in the remaining butter and set aside. When all the dumplings are done roll them in the crumbs and serve warm to your guests. William Penn Life, September 2008 9
