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

2012-08-01 / 8. szám

rfb<2 Kitchen*

Hungarian Spicy Chicken

Zi cup kethcup Zi cup chili sauce 'A cup cider vinegar % cup water

I tablespoon Worcestershire sauce I tablespoon brown sugar I tablespoon minced garlic I tablespoon minced onion I tablespoon Hungarian paprika I tablespoon kosher salt I teaspoon black pepper

1 teaspoon red pepper flakes 6 chicken thighs

6 chicken legs

Combine all ingredients, except the chicken, in a mixing bowl and blend well. Wash chicken and pat dry with paper towels and place in a flat container. Pour the liquid over the chicken pieces, coating each one, and let marinate overnight. Cook chicken on a gas or charcoal grill, using the marinade to brush over the chicken for extra flavor as it cooks. Garnish chicken with chopped parsley and serve your guests.

Beet Salad (Cékla Salata)

2-pound can of sliced beets Zi cup vinegar % cup reserved beet liquid

2 tablespoons sugar I Zi teaspoons salt

I teaspoon caraway seeds

Drain the beets and reserve the liquid. Combine all the ingredients, except the beets, in a mixing bowl and blend well. Place the beets in a bowl and add the vinegar mixture. Toss lightly. Cover the bowl and place in the refrigerator to marinate. For extra flavor, follow the

above recipe and add I or 2 tablespoons of freshly grated horseradish (or Z* cup of prepared horseradish) to beets.

Potato Pancakes

2 eggs

I cup milk A cup flour

A teaspoon baking powder I teaspoon salt Dash black pepper Zi small onion, cut in chunks 4 medium potatoes, peeled and cut in chunks

Put half of the potatoes in a blender and blend until coarsely chopped. Add remainder of potatoes with all the other ingredients and blend. Pour a small amount of the mixture onto a lightly greased griddle or fying pan set at medium-high heat, and fry, flattening the pancake slightly as it cooks. Brown, turn and brown the other side. Keep finished pancakes in a warm oven as you fry the rest. Makes about 12 pancakes. Serve warm with sour cream.

Eggplant Scalloped

I medium to large eggplant Zi cup chopped onion

3 teaspoons salt

I Zi cup crushed soda crackers Dash black pepper I A cup milk

A pound butter, melted

Preheat oven to 375°. Pare eggplant and cut into I-inch cubes. Place eggplant in a pot with the onions and 2 teaspoons salt and cover with a small amount of water, about I-inch deep. Boil until the eggplant is tender but not mushy (about 5 minutes). Drain in a strainer. Spread half of the cracker crumbs in a greased baking dish (10x6x2 inches). Arrange eggplant and onions on top of crumbs. Sprinkle with I teaspoon salt and dash of pepper. Add remainder of crumbs. Pour milk into the corners of the dish so that the bottom is covered. Pour melted butter over top. Bake, uncovered, for about 45 minutes. Serves 4 to 5 guests.

Heath Bar Cheesecake

18-ounce package refrigerated oatmeal cookie dough with chocolate & butterscotch chips Two 8-ounce packages cream cheese, softened 2 eggs

Zi cup sugar

I teaspoon vanilla extract 4 Heath candy bars, coarsely chopped

Preheat oven to 350°. Slice cookie dough into 24 slices and arrange on bottom and up sides of a deep-dish pie plate. Press dough together, making a uniform crust. Set aside. In a large bowl, using an electric beater set on medium speed, beat cream cheese, eggs, sugar and vanilla for I minute until well mixed. Stir in candy pieces and pour into pie plate. Bake for 40 to 45 minutes until center is firm. Remove from oven and let cool. Cover loosely, then chill for at least 4 hours or overnight.

Enjoy a taste of Hungary today!

The Official WPA Cookbook

*20

(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.

William Penn Life 0 August 2012 0 9