William Penn Life, 2013 (48. évfolyam, 1-12. szám)
2013-11-01 / 11. szám
Grandma’s Pumpkin Soup I cup whole wheat flour 3 cups fresh pumpkin, cut into /2-inch cubes 1 cup cold water 2 teaspoons kosher salt 4 cups whole milk 1 whole egg 3 tablespoons all-purpose flour Ground cinnamon to taste Brown sugar to taste In a saucepan, combine the pumpkin, cold water and salt. Cook until the pumpkin is tender enough to mash with a fork. In a small saucepan, scald four cups of milk and add the mashed pumpkin. In a small bowl, beat the egg and stir in the flour, making a smooth paste. Add this mixture to the soup, stirring well. Cook additional five minutes or until soup begins to thicken. Adjust the taste with cinnamon and brown sugar. Serve hot to your guests. Húsleves (Beef Soup) 2 pounds chuck beef, cut into small cubes 1 soup bone 3 quarts cold water 3 carrots, cut into '/«-inch coins 2 parsnips & greens I kohlrabi, peeled & diced small I small onion, sliced thin I white potato, diced small 3 teaspoons salt 7 black peppercorns I cup tarhonya or egg noodles Wash the meat and bone, then put into a saucepan large enough to hold all the ingredients. Add the cold water and bring pot to a boil, then turn down to a simmer and cook for one hour. Add the vegetables and continue cooking until they are fork tender. Add the tarhonya (or egg noodles) and cook until they are done. Adjust the taste with additional salt and pepper, then serve soup hot to your guests. 10 0 November 2013 0 William Penn Life Mother’s Magyar Beef Soup 3 pounds soup meat with marrow bones 3 quarts cold water 4 carrots, cut into small cubes 2 potatoes, cut into medium cubes I tablespoon salt I fresh whole tomato 7 black peppercorns 1 teaspoon Hungarian paprika Z2 cup barley 2 celery stalks, sliced 'A inch thick I tablespoon fresh parsley I medium onion, diced small Wash the meat and bones, then place into a pot large enough to hold all ingredients. Add the water and bring pot to a boil, then turn down and let simmer. Skim the top of the soup to rid all impurities. When the meat is almost tender and falling off the bone, add the vegetables, seasonings and the potatoes, then continue to cook until the veggies are fork tender. Add the barley, giving it at least 20 minutes to cook. Serve the soup hot to your guests. Potato Tomato Soup 3 quarts cold water 5 medium potatoes, diced small I Zi cups Sacramento tomato juice 1 small onion, diced small 2 tablespoons lard 3 tablespoons all-purpose flour Z2 pint sour cream 2 teaspoons salt In a saucepan large enough to hold all the ingredients, add the water and salt, then cook the potatoes until al dente. In a small skillet, melt the lard and cook the onions until golden brown, then add the flour to make a roux and continue cooking for an additional 10 minutes. Add the tomato juice and sour cream, stirring well. If the mixture is too thick, add a half cup of water to thin back. Add the tomato/onion mixture to the potato mixture and cook for another five minutes, stirring until well blended. Adjust the flavor with additional salt and pepper, then serve hot to your guests.
