William Penn Life, 2013 (48. évfolyam, 1-12. szám)
2013-03-01 / 3. szám
Birka Pörkölt (Lamb Stew) 3 pounds lamb meat, cut into %-inch cubes 4 ounces lard 7 ounces white onions, diced small 2 teaspoons paprika I green pepper, finely chopped 1 beefsteak tomato, chopped 3 garlic cloves, crushed Salt & white pepper to taste In a large skillet, fry the onions in the lard. Turn off the heat and sprinkle in the paprika, then add the meat. Brown the meat over high heat, stirring all the while and evaporating most of the liquid. Add the green pepper, tomato and garlic. Adjust the taste with salt & white pepper. Cook over medium heat until the meat is tender. Serve the dish garnished with a sprinkle of paprika and small galuska (that is, soft noodles or tiny dumplings). ) Debreceni Töltött Káposzta ' (Debrecen Stuffed Cabbage) 2 pounds sauerkraut 12 green cabbage leaves 16 ounces pork, ground 6 ounces long grain rice, par cooked 2 onions, finely chopped 3 garlic cloves, minced 3 teaspoons paprika, noble sweet Zi teaspoon ground caraway seeds • Vi teaspoon marjoram 4 ounces bacon, smoked & diced small 4 Debrecen sausages (kolbász) 2 tablespoons lard 10 ounces sour cream 2 teaspoons salt Vi teaspoon black pepper Fry the bacon in a skillet, then cool and add to the ground pork, saving the bacon fat in the skillet. Fry the onions in the skillet until they are well cooked. Add half to the pork mixture, then sprinkle the remaining onions with some paprika and add two ounces of water. Rinse the sauerkraut and drain, then add the remaining onion/paprika mixture, blending well. In another mixing bowl, combine the pork, rice, garlic, egg and remaining paprika, salt, pepper and marjoram, combining well. Cut the thick ribbing out of each cabbage leaf, then spread some pork mixture over the leaf and roll up, tucking in each end of the leaf toward the center of the roll. In a baking dish large enough to hold everything, spread the sauerkraut evenly and add another two ounces of water to wet the sauerkraut. Position the sausages against each edge of the dish and place the cabbage rolls seam side down in the middle of the dish. Cover the dish with foil or a lid and bake at 350°F for one hour. Check the rolls for doneness, then remove along with the sausages and keep warm. Brown the remaining flour in lard and mix together with four ounces of cold Practical Pointer fresh, but if you can't get fresh * products os they ore too high Í sodium ' ^ water, then add to the sauerkraut mixture and boil for a few minutes. Cut slits into the sausages and place them back in the baking dish along with the cabbage rolls. Dollop sour cream over the cabbage rolls, sprinkle with paprika for garnish and serve hot to your guests. Pulykaleves (Turkey Soup) 5 pounds turkey meat, white & dark 3 pounds mixture of carrots, turnips, kohlrabi & celery, cleaned & cut into bite size pieces. I white onion 7 garlic cloves, peeled & quartered 8 ounces Savoy cabbage I green pepper, diced I beefsteak tomato, diced 4 ounces champignons (mushrooms) 8 ounces green peas, cooked Salt & black peppercorns to taste Fresh parsley, chopped In a small stockpot, add the turkey meat and add one gallon of water. Bring to a boil, then turn down to simmer, adding one teaspoon salt, five peppercorns, the garlic and whole onion. Cook until the meat is tender, then add the green pepper, tomato, whole mushrooms and all the vegetables, except the peas. Cook the peas separately and keep them warm until the vegetables are tender, then add them to the soup. Serve the soup piping hot garnished with parsley and freshly made galuska. Daragaluska 6 ounces Semolina 3 ounces butter, unsalted & melted I whole egg Salt & white pepper to taste In a mixing bowl, combine the egg and butter, then season with salt and pepper. Stir in the semolina and mix well. Cover the bowl and let rest for one hour. In a saucepan, boil water or chicken stock and drop spoonfuls of the semolina mixture into the liquid, then cover the pan and simmer for 15 minutes or until the dumplings are cooked. Remove from the water and drain a few minutes before adding to turkey soup. William Penn Life 0 March 2013
