William Penn Life, 2013 (48. évfolyam, 1-12. szám)
2013-03-01 / 3. szám
Hortobágy Palacsinta THE FILLING 1 Zi pounds veal or chicken, medium diced 2 white onions, minced I teaspoon salt I tablespoon lard I Vi cups sour cream 'A cup flour I tablespoon paprika Sauté the veal (or chicken), onions and salt in the lard for five minutes, then cover the pan and cook another five minutes. Remove juices from the pan, leaving a somewhat dry meat mixture. Add two tablespoons of sour cream and simmer the meat for 30 minutes. THE PALACSINTA 3 whole eggs I % cups flour I cup whole milk 'A cup chicken stock I teaspoon sugar 'A teaspoon salt Zi cup carbonated water Sweet butter Mix the eggs, flour, milk, stock, sugar and salt to make a smooth, pourable batter. Let the batter rest for one hour. Stir in the carbonated water just before you start cooking the palacsinta. Heat a crepe pan or small sauté pan and add some sweet butter when the pan is hot. Swirl the pan so the butter coats the entire surface. Using a two-ounce ladle, pour in batter and tip the pan so the batter coats the bottom surface. Let the palacsinta cook for two minutes until you see the edges begin to turn light brown. Turn the palacsinta over and cook another 30 seconds, then remove from the pan. Continue making palacsinta using up all the batter, giving you 12 to 14 pancakes. Cool on parchment but do not stack on each other. Keep warm until ready to fill with meat mixture. Fill the pancakes with the cooked meat and roll them, tucking in the ends as you would for stuffed cabbage. Put the pancakes seam side down in a casserole dish and keep warm in the oven. i l I j |M if rUjj 10 0 March 2013 0 William Penn Life Mix the remaining sour cream with the flour and add the saved meat juices with the paprika to make gravy. Strain, then pour over the hot palacsinta and garnish with a sprinkle of paprika. Serve hot to your guests. Mézes Puszedli (Honey Macaroons) 3 whole eggs 5 ounces sugar 12 ounces blossom honey 4 ounces butter, unsalted 13A pounds flour I teaspoon baking soda 'A teaspoon ground cinnamon Zi cup walnut halves Zi cup hazelnuts In a mixing bowl combine the eggs, sugar, honey and butter. Add the flour in gradual amounts, then the baking soda and mix well. Let dough rest for 30 minutes. Roll out the dough to a thickness of 1Zi inches and punch into rounds using a biscuit cutter. Place a nut piece of your choice in the center of each round and place on a buttered and floured baking sheet spaced one inch apart. Bake at 400°F for five minutes and check for doneness. The color should be slightly golden. If the product needs more time, bake in additional two minute increments until the macaroon is finished. Remove from the oven, let cool to room temperature, then serve to your guests. Slambuc 4 ounces smoked bacon, diced small I white onion, finely chopped I teaspoon hot paprika 8 ounces csusza (flat noodles) I % pounds potatoes, peeled & diced medium 8 ounces paprika sausage, sliced to thin rings I each green pepper, diced small I beefsteak tomato Salt & white pepper to taste In a heavy bottomed saucepan, fry the bacon in its own fat. Add the csusza and slowly brown it in the bacon fat. Stir in the onion then sprinkle in the paprika and add enough water to cover the pasta. Cook the pasta until it’s al dente, then add the potatoes, green pepper and tomato. Season with salt & pepper and let cook until the potatoes are done. Add the thin sausage rings and cook until the entire contents are tender. DO NOT STIR THE PAN but shake it to make sure nothing sticks to the bottom. The end result is a mixture so thick you can stand a spoon straight up. Spoon into a bowl, garnish with paprika and serve hot to your guests. Sárgarépás Káposztasaláta 2 pounds white cabbage, shredded I onion, medium, cut into rings I carrot, large, sliced into thin coins I teaspoon ground caraway seeds I teaspoon sugar 3 tablespoons white vinegar 3 tablespoons salad oil Salt & white pepper to taste In a saucepan, add one pint water, sugar, ground caraway, salt and vinegar. Bring to a boil, then simmer for five minutes. In a mixing bowl, combine the onion and carrot and mix lightly. Pour the hot water mixture over the vegetables and let stand for one hour until cool. Before serving, drain off the liquid and sprinkle the salad oil over the vegetables, then toss lightly. Adjust taste with salt & pepper. Garnish with parsley then serve to your guests. pP L vs>®: C° ^ec° Outfit***-rC\, . npP' vee?''v^ Z'f\>*°' A "6 ,e^ \P (0Í cO’ ft* cd^
