William Penn Life, 2012 (47. évfolyam, 1-12. szám)

2012-09-01 / 9. szám

Cabbage Noodles

I pound wide egg noodles Vi pound bacon, diced small I large white onion I tablespoon minced garlic I medium head of green cabbage cored and diced small Vi cup cold water Salt & white pepper to taste

In a pot of boiling salted water, cook the noodles and set aside. In a skillet, sauté the bacon and onions until cooked. Add the garlic and continue cooking until it turns golden brown. Add the cabbage and Vi cup of water, then cover the pan and cook until the cabbage is tender.

Mix in the noodles with the cooked cabbage and season with salt & pepper. Serve hot to your guests.

Cauliflower Casserole

I head cauliflower Vi cup melted butter I cup seasoned bread crumbs Salt & white pepper to taste

Cook the cauliflower florets in salted water until tender. Arrange on a serving platter. Brown the bread crumbs in butter and pour over the cauliflower. Season with salt and pepper, before serving hot to your guests.

Potato Biscuits

I cup mashed potatoes 1 /3 cup lard

I teaspoon baking powder Vi teaspoon kosher salt '/♦ teaspoon white pepper I cup all-purpose flour Pan spray for baking dish

To the mashed potatoes add the salt, pepper and lard, mixing well with a wooden spoon. Sift the flour and baking powder together, then mix into the potatoes using your hands to knead the dough. Roll out the dough to a lA-inch thickness on a lightly floured surface. Use a biscuit cutter to portion out the biscuits, then place on a greased or sprayed baking sheet. Bake the biscuits at 350°F for 20 minutes or until golden brown. Serve hot to your guests.

String Bean Soup

2 pounds fresh cut string beans

1 tablespoon white vinegar

2 tablespoons sour cream I tablespoon kosher salt

1 Vi quarts water

2 tablespoons lard

1 small white onion, sliced thin

2 tablespoons flour

I teaspoon Hungarian paprika

1 teaspoon chopped fresh parsley

In a saucepan, place the string beans and salt. Add the water to cover all the beans. In a small sauté pan, add the lard and cook the onions. When onions are soft, stir in the flour and cook until browned to make a roux. Add Vi cup of cold water to the pan then the paprika. Add this mixture to the string beans in the water. Cook the beans until they are tender, then add the vinegar and stir in the sour cream before serving hot to your guests

Hungarian Hamburgers

2 pounds ground pork

3 slices fresh white bread cut into small

cubes

2 whole eggs I tablespoon kosher salt

1 medium white onion, minced

2 garlic cloves, minced

Vi tablespoon black pepper

In a mixing bowl, combine all the ingredients and blend well. Make patties of equal portions and refrigerate for 30 minutes. Fry in a skillet or cook on an outdoor grill until desired doneness.

Hungarian Pound Cake

4 cups sifted all-purpose flour 4 cups granulated sugar

1 Vi teaspoons baking powder

2 cups whole milk

Vi cup melted unsalted butter 4 whole eggs I teaspoon vanilla extract

Preheat oven to 375°F. In a mixing bowl, combine the flour, sugar and baking powder and blend well. Add the remaining ingredients and mix until a smooth batter forms. Grease two loaf pans and evenly divide the batter into each pan. Bake for 45 minutes

5 large green peppers 4 large tomatoes Vi cup olive oil I tablespoon white vinegar I large white onion, diced small I tablespoon Hungarian paprika I tablespoon minced garlic Salt & white pepper to taste

Wash and core the peppers, then cut into 1/2-inch strips. Blanch the tomatoes, remove the skin and dice into large chunks. Sauté the onions in a skillet with the oil until transparent, then add the paprika. Add the peppers and cook until they are tender, then add the tomatoes, garlic and vinegar and cook another 5 minutes. Adjust the taste with salt and pepper, then serve hot to your guests.

Nokedli '

2Vi cups all-purpose flour I cup whole milk

1 tablespoon melted butter Vi teaspoon kosher salt

2 whole eggs

In a mixing bowl, blend the eggs, milk, butter and salt. Add the flour a little at a time, mixing with a wooden spoon until a smooth dough forms. If the dough is dry, add more milk by the tablespoonful. Prepare a pot of boiling salted water for cooking. Using a teaspoon, cut portions of dough against the side of the mixing bowl, then drop into the water to cook until the dough floats. Use a slotted spoon to remove the nokedli from the water and set aside. Top with chicken or mushroom paprikás.

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or until a cake tester inserted in the middle comes out clean. Let cool for 15 minutes, then remove from the pan to a cake rack to finish cooling. Slice cake and serve plain or with berries and whipped cream.

Lecsó