William Penn Life, 2013 (48. évfolyam, 1-12. szám)
2013-04-01 / 4. szám
Csirke Paprikás (Paprika Chicken) I medium onion 4 tablespoons shortening 3 pounds cut up chicken Salt and black pepper I tablespoon Hungarian paprika 1 A cups water 2 tablespoons flour 'A pint sour cream 8 ounces chicken broth 6 ounce can of mushroom caps In a skillet, brown the onions in melted shortening. Add chicken, salt, black pepper and paprika, then brown the chicken. Add the water, then cover the pot and cook until chicken is tender. When chicken is done, add A cup more water and mushrooms, then bring to a boil. Mix the flour with the sour cream until smooth and add to chicken broth. Pour this mixture into the pot and stir to make gravy. Serve hot over white rice or with a side of nokedli. Nokedli 2A cups flour I cup milk 1 tablespoon butter 3 finger pinch of salt 2 eggs In a mixing bowl, blend eggs with butter, milk and salt. Add flour a little at a time, always stirring until the mixture is a smooth dough. If too thick, add a little more liquid to thin back. Using a spoon, cut portions of the dough against the side of the mixing bowl and drop into boiling water. When the nokedli float, they are done. Serve immediately or oil slightly and keep warm until dinner time. Kolozsvári Káposzta (Scalloped Pork & Sauerkraut) I pound ground pork I tablespoon shortening I onion, diced I teaspoon paprika I teaspoon salt I cup rice I small can sauerkraut A pint sour cream In a skillet, melt the shortening, then add onions and cook until slightly brown. Add paprika and pork, then season with salt. Cook until meat is done, about one hour. Add water to keep meat from burning. Cook rice in boiling, salted water. In a casserole, arrange a layer of sauerkraut, rice and meat. Continue this until all ingredients are in casserole. Pour sour cream over all. Sprinkle with bread crumbs. Bake in 350°F oven for about one hour, until top is browned. Töltött Káposzta (Stuffed Cabbage) I pound ground beef I pound ground pork I pound ground veal 1 pound pork bones 3 eggs 2 tablespoons kosher salt 2 tablespoons paprika I teaspoon black pepper I tablespoon granulated garlic I A cups uncooked rice 1 large onion 2 tablespoons lard 2 large heads of green cabbage 2 large cans of sauerkraut 48 ounce can of tomato juice With a serving fork stuck into the core of cabbage, blanch cabbage leaves in boiling, salted water until they wilt away from head. Cut leaves at stem and put aside to drain. Do this until all the leaves have been removed from the core. Save any cabbage pieces, broken leaves or spines and mix with sauerkraut to add to the pot later when cooking the stuffed cabbage. In a mixing bowl, combine all the meat, spices, eggs and rice. Blend until mixed well. In a soup pot, sauté the onion and add pork bones, cooking them for 10 minutes to brown them slightly. Cover bones with cabbage pieces and spines trimmed from the leaves. Taking a leaf in hand, place a tablespoon of the meat mixture onto the leaf and roll up, tucking in the end. Do this until all the cabbage leaves are used. Place the cabbage rolls into the pot in one layer. Make another layer of cabbage pieces on top of the rolls. Alternate layers of cabbage rolls and cabbage pieces until the pot is filled. Add the tomato juice and fill pot with water until cabbage rolls are covered. Cook for IA hours on low heat or until cabbage rolls are fork-tender and filling is not pink. Serve hot to your guests with a crusty rye bread. Sonkás Tészta (Ham & Noodle Casserole) 3 cups medium wide noodles 1 tablespoon salt 2 tablespoons shortening or bacon drippings 2 cups ground ham 'A stick of butter Cook noodles in salted, boiling water until done. Drain and rinse in cold water. Heat noodles in melted shortening (or bacon drippings) and salt to taste. Grease a baking dish. Place in it alternate layers of the noodles and ground ham with the last layer being noodles. More than two cups or ham may be used, according to fondness for ham. Dot the noodles with butter and bake in 300°F oven for one hour. Serve hot. Lecsó — 2 green peppers 2 red peppers 2 yellow peppers 1 large onion, thinly sliced 3 cloves garlic, minced 3 tablespoons olive oil Kosher salt and pepper to taste 2 tablespoons Hungarian paprika 4 tomatoes skinned, seeded and quartered. Cut out tomato cores and drop tomatoes in boiling water for a minute. Remove from water and let cool. Skin should easily peel away when scraped with a paring knife. Cut peppers into strips and onion into thin slices. In a skillet, heat the olive oil and sweat the garlic and onions. Add paprika and stir well. Add peppers and cook until they are limp. Add quartered tomatoes and cook until they become soft. Adjust the seasoning and serve hot to your guests.
