William Penn Life, 2008 (43. évfolyam, 1-12. szám)

2008-09-01 / 9. szám

Tepertős Pogácsa

3 tablespoons whole milk

I pound all-purpose flour I envelope dry yeast I large whole egg

'A pound pork cracklings ground or chopped

I tablespoon dark rum I tablespoon salt I teaspoon black pepper 'A pound lard, melted 1/3 cup dry white wine I extra egg yolk

Heat the milk until lukewarm, then add one tablespoon flour with the yeast to make a dough starter. Let this mixture rise for 10 minutes. Mix the remaining flour with the egg, cracklings, rum, salt, pepper, melted lard and wine. Now mix in the starter and blend well. Keep kneading until smooth dough forms. Let the dough rise until it doubles in size. Roll out the dough on a lightly floured board and fold in half.

Cover with a cloth and let rest for 10 minutes. Repeat this process three more times. Preheat the oven to 400 degrees. Roll out the dough to a thickness of 2 inches then use a cutter to punch out biscuits. Score the tops of the biscuits with a knife. Beat the egg yolk with a teaspoon of water and brush on top of biscuits. Let them rest until the glaze dries. Bake in the oven for 25 minutes or until golden brown.

Upside-down Kugel

I pound medium wide egg noodles I cup sour cream 'A cup granulated sugar

4 whole eggs

I cup cottage cheese I teaspoon vanilla A cup golden raisins

Topping

'A cup melted butter I cup brown sugar I cup whole pecans

In a baking dish pour in the melted butter and top with the brown sugar then the pecans. Press down on the nuts so they are mixed into the brown sugar. In a mixing bowl blend

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together everything, making a smooth mixture. Toss in the noodles coating them well. Pour the entire mixture into the baking dish on top of the nuts and brown sugar. Using a spoon, press down lightly so the mixture is firm in the dish. Bake at 350 degrees for one hour. Serve hot to your guests.

Nut Rolls

1 small yeast cube

2 tablespoons warm water

(110 degrees)

'A teaspoon sugar

3'A cups all-purpose flour

I stick cold butter (4 ounces)

3 tablespoons granulated sugar A teaspoon salt

3 whole eggs 'A cup sour cream Nut filling of your choice Butter or pan spray for greasing

baking pan

In a small bowl crumble the yeast cube in with the water then add the IA teaspoon of sugar. Stir gently and set aside until the mixture begins to foam. In a larger bowl sift together the flour, sugar and salt. Cut in the butter with a pastry blender or fork until the mix is crumbly. Beat the eggs and sour cream together then add to the flour. Pour in the yeast mixture and mix with a spoon or rubber spatula until dough begins to form. Turn onto a lightly floured board and knead quickly until smooth. Cut the dough into four equal parts and roll out into a rectangle %-inch thick. Spread the filling onto the dough and roll up as you would for a jelly roll. Tuck the top flap under the roll and place on a greased baking pan. Let the rolls rise for two hours in a warm spot of your kitchen. Preheat oven to 325 degrees. Place rolls in oven and bake for 30 minutes. Cool on a rack then slice and serve your guests.

Paprikás Potatoes

I pound Yukon Gold potatoes, peeled & cut into /2-inch cubes 3 tablespoons canola oil I medium Vidalia onion, diced small

3 tablespoons sweet Hungarian

paprika

I teaspoon white pepper

1 teaspoon kosher salt

Boil potatoes until they are cooked halfway through. In a skillet heat the oil then sauté the onions until they are golden brown. Stir in the paprika and mix well. Add the potatoes and continue cooking until they are done and evenly coated with the paprika mixture. Season the dish with the salt and pepper then serve hot to your guests with a meat entrée.

Gulyásleves

IA pounds beef flank

2 tablespoons lard

I large onion diced I tablespoon paprika

1 red pepper, diced

2 large carrots, diced

1 tablespoon chopped parsley

2 stalks celery, diced

1 large tomato, diced

4 potatoes, diced

Salt and pepper to taste

2 quarts water

Cut meat into small cubes. In a large pot, sauté the onions in lard, add paprika and stir well. Add the meat, salt, pepper, tomato and one pint of water. Slowly cook for one hour simmering the meat. Add all the diced vegetables except the potatoes. Add another pint of water and cook slowly for another hour. Add the potatoes and cook for another 15 minutes. Add another pint of cold water; bring to a boil cooking for 10 minutes. Serve as a main dish.

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William Penn Life, September 2008