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

2012-07-01 / 7. szám

íhe KítcheD

Hungarian Potato Salad

10 medium white potatoes 3 hard-boiled eggs, chopped Zr cup minced celery Zi cup minced red pepper Zi cup minced white onions V* cup white vinegar I to 2 cups sour cream I tablespoon kosher salt I teaspoon black pepper I teaspoon granulated garlic

1 tablespoon Hungarian Paprika

2 tablespoons chopped fresh parsley

Cut potatoes into medium cubes and cook until they are fork tender but not mushy. Place the potatoes on a sheet pan and sprinkle the onions over the potatoes. Sprinkle the V* cup of white vinegar over the potatoes and let them cool. In a large mixing bowl, combine half the sour cream with the salt, pepper and garlic, mixing well. Stir in the chopped eggs, celery and red peppers.

If the mixture needs more sour cream, add it and stir well. If the mixture is too thick, add a little more white vinegar. Pour this mixture over the potatoes in a large serving bowl. Taste and adjust seasoning then chill until ready to serve your guests. Garnish with parsley before serving.

Cucumber Salad

3 medium cucumbers, peeled

& sliced thin

2 teaspoons kosher salt

3 tablespoons cider vinegar 3 tablespoons water

I teaspoon brown sugar I teaspoon Hungarian Paprika I garlic clove, minced Salt & pepper to taste

In a mixing bowl, slice cucumbers thin and sprinkle with 2 tablespoons salt. Let stand for 45 minutes. In another bowl combine all the ingredients and adjust the seasoning. After 45 minutes, drain any excess liquid from the cucumbers and pour dressing over the slices. Chill until ready to serve your guests.

Cabbage Salad

I small head green cabbage I small white onion, finely diced I red pepper, finely diced

1 tablespoon kosher salt V2 cup cider vinegar

Zi cup salad oil

2 tablespoons brown sugar Salt & pepper to taste

Shred the cabbage and toss in a mixing bowl with one tablespoon salt. Let stand for one hour. Salt will draw out water from the cabbage. Drain liquid from the cabbage. In another mixing bowl, combine the vinegar, oil and brown sugar to make the dressing. Toss dressing over the shredded cabbage and mix well. Stir in the diced onion and red pepper. Adjust the seasoning to your taste then refrigerate until ready to serve your guests.

Fruit Salad

7 cups mixture of freshly sliced fruit: watermelon balls sliced bananas

peach and/or pear chunks blueberries strawberries raspberries pitted cherries seedless grapes orange segments pink grapefruit sections Za cup confectioners’ sugar Boston Bibb lettuce leaves 7 teaspoons rum, cognac or Riesling

Dip bananas, peach and pear slices into lemon juice to prevent darkening. In a large mixing bowl, combine the bananas, peaches and pears with all your other fruits. Toss gently then sprinkle with confectioners’ sugar. Chill the fruit for one hour. Shape the lettuce leaves into round cups and spoon the fruit into each cup. Top with your choice of liquor and serve cold to your guests.

Hungarian Barbecue Glaze

2 cups white balsamic vinegar I tablespoon Hungarian sweet paprika Zi teaspoon salt Za teaspoon white pepper

In a small saucepan, simmer the balsamic vinegar until it reduces by half. Stir in the paprika, salt and pepper. Let cool then brush on chicken or pork after cooking and before serving.

Orange Honey Glaze

Z2 cup honey Z2 cup orange juice I cup light brown sugar

In a saucepan, combine all ingredients and heat until well blended. Cool then brush on chicken or pork after the meat is cooked. Serve hot to your guests.

Enjoy a taste of Hungary today!

The Official WPA Cookbook

$20

md \7 (includes shipping & handling)

For your copy, make your check payable to “WPFA Scholarship Foundation” and mail to:

WPA Cookbook,William Penn Association 709 Brighton Road, Pittsburgh, PA 15233

All proceeds benefit the William Penn Fraternal Association Scholarship Foundation, Inc.

^unaiKritvn We a. Ven

William Penn Life 0 July 2012 0 9