William Penn Life, 2013 (48. évfolyam, 1-12. szám)
2013-08-01 / 8. szám
Fogas Jóasszony Módra IMOPGS from the broth and put on a serving platter. Mix the sour cream with some broth, then add to the soup as a garnish to create a smooth texture. Serve hot to your guests. Sonkával Töltött Gomba (Ham-filled Mushrooms) 16 ounces button mushrooms Zi cup butter 16 ounces cooked, smoked ham 1 cup whole milk 5 tablespoons flour 2 egg yolks 2 teaspoons paprika I cup grated parmesan cheese Salt to taste White pepper to taste Wash and dry the mushrooms and remove the stalks. Grease a baking dish or pan with one ounce of butter. Place the mushrooms in the baking dish, then season with salt and white pepper. Mince the ham or pass through a meat grinder. In a saucepan, melt the remaining butter and add the flour, stirring to make a roux. When the roux is slightly brown, pour in the milk and keep stirring. Cook on low heat until the mixture thickens. Stir in the ham, then stir in the egg yolks and paprika. Let the mixture cool, then equally portion and fill each mushroom cap. Roll each mushroom in the parmesan cheese so the top is covered. Bake in a preheated oven at 400°F for 30 minutes until the tops are slightly golden in color. Serve hot to your guests. Pankaszi Almás Csirkeleves (Chicken Soup with Apple) One chicken, about 3 pounds I bunch fresh parsley finely, chopped I teaspoon salt Zi teaspoon black pepper 3 tablespoons flour 1 cup sour cream 2 egg yolks 16 ounces Gala apples 2 tablespoons light brown sugar Cut the chicken into eight pieces and place it in a soup pot covering with cold water. Bring to a boil, then add the salt, pepper and parsley. Blend the flour into pers, crushed garlic and caraway seeds to the skillet. Cook the meat slowly in its own juices until tender. (If the juices evaporate leaving your skillet dry, then gradually add small amounts of water.) Serve in bowls and garnish with the hot pepper rings. Hungarian Baked Fish Zi stick butter 4 ounces fruity white wine 1 cup Swiss cheese, grated 2 pounds white fish fillets I cup bread crumbs 1 teaspoon garlic powder 2 teaspoons sweet paprika I tablespoon parsley, freshly chopped Zi cup butter Salt to taste White pepper to taste I lemon, cut into wheels for garnish In a long baking dish, put the stick of butter and wine. Place in a 400°F oven to melt the butter. Lay the fish fillets in the baking dish so they do not overlap. Mix the cheese, bread crumbs, garlic, paprika and parsley in a small bowl, then sprinkle on top of the fillets. Bake for 15 minutes or until the fish flakes apart with a fork. Garnish with the lemon wheels and serve hot to your guests. the sour cream, making a smooth paste. When the chicken is cooked and meat is falling off the bone, stir this mixture into the soup pot, thickening the juices in the pot. Remove from heat and let cool for five minutes. Stir in the egg yolks and let set while you prepare the apples. Peel, core and slice the apples into Zi-inch pieces. In a skillet, add three tablespoons of water and the light brown sugar, then add the apples, cooking until they soften. Stir the apple mixture into the chicken soup and reheat. Serve warm to your guests with warm biscuits. Szüreti Birkapörkölt (Winegrowers’ Mutton Goulash) 3 pounds mutton, cut into I inch cubes 2 each white onions, diced Zi cup lard Z-i tablespoon hot paprika Salt to taste 2 red bell peppers, seeded & chopped 3 garlic cloves, crushed Zi tablespoon caraway seeds 3 hot chili peppers, seeded & sliced into rings In a skillet, heat the lard, then add the onions and cook until transparent. Shake in the paprika, add the meat and continue simmering. Add the red pep-10 ° August 2013 ° William Penn Life
