William Penn Life, 2014 (49. évfolyam, 1-12. szám)

2014-01-01 / 1. szám

Treasured Recipes with Chef Vilmos

Share your favorites with us

BOLDOG ÚJ ÉVET! Happy New Year! My sincere wish for you, dear readers, is that 2014 will be a year filled with good food shared with family and good friends.

I apologize for the brevity of my remarks this month, but I am trying to write this column during what is crunch time for us cooks and bakers--i.e., the week before Christmas. I'm sure you can relate to what I'm saying. In those days just before the holidays, you're lucky to have enough time to get done what you need to do, let alone have time to do what you want to do. So, here I sit-more briefly than I would like-putting together a few recipes to start off the new year. These recipes come from WPA's fabulous cookbook, A Taste of Hungarian Heaven. You can own a copy of this terrific collection of more than 500 recipes by sending

a $20 donation to "WPFA Scholarship Foundation" at William Penn Association, 709 Brighton Road, Pittsburgh, PA 15233. (The $20 includes shipping and handling.)

I am still hoping to hear from at least some of you who have recipes to share. As I wrote in last month's column, there are countless variations to many traditional recipes, and I think many of us would love to discover your way of making (and perhaps improving upon) old favorites.

If you would like to see your recipe in a future issue of William Penn Life, please send it me at: Chef Vilmos, c/o William Penn Association at the address listed previously. Or, you can email your recipe directly to our managing editor, John E. Lovász, atjlovasz@williampennassociation.org, and he will see that I receive it.

Ludaskása

1 goose or duck giblets, neck & wings I cup rice

I tablespoon shortening

1 parsley root, chopped 3 sprigs parsley, chopped

2 carrots

I medium onion, chopped I kohlrabi (optional)

I teaspoon paprika

1 quart water

Salt & pepper to taste Cook the giblets, meat, carrots, parsley root and kohlrabi in one quart of water. Add salt and pepper. Cook until meat and vegetables are tender. Drain the liquid and set aside. Cut the vegetables and meat into small pieces. In a large skillet, melt one tablespoon of shortening and add the chopped onion. Cook until tender. Add parsley, then add the rice and liquid; cook until rice is done, adding more water if needed to prevent burning. When rice is done, add the cut-up meat and vegetables. Chicken may be substituted for goose or duck.

Borjú Tekercs (Veal Roll)

2 pounds veal shoulder

I rounded tablespoon shortening I medium onion I package plain gelatin 6 eggs, hard boiled I teaspoon salt I cup water

Cube the veal into small pieces. Chop the onion and fry it in the shortening until golden brown. Add the veal, salt

and water. Cook over very low heat until the meat is tender. Add the gelatin and mix well, then put mixture through a meat grinder. Moisten waxed paper well with water. Spread the meat on the waxed paper. Lay the hard-boiled eggs in the center lengthwise. Lift the waxed paper and roll the meat over the eggs, then wrap the waxed paper tightly over the rolled meat. Tie the two ends with a string. Put in refrigerator. When ready to serve, remove waxed paper and slice

Ham Schnitzel Hungarian Style

Ham steaks, fully cooked Or smoked ham slices

3 medium onions, chopped I cup water

1 even tablespoon sweet paprika 'A teaspoon salt

Medium potatoes, peeled & cut into quarters, I per person

4 heaping tablespoons sour cream

2 even tablespoons flour

In a large skillet (with cover), or a Dutch oven, brown the ham steaks in a small amount of fat. Remove ham steaks and add the chopped onions. Sauté until nicely brown. Add the ham steaks, potatoes, salt, paprika and water. Cover

and simmer for about 30 minutes until potatoes and ham are tender.

In a 2- to 3-cup capacity measuring cup or bowl, mix the flour with the sour cream and a little water. Stir until smooth and free of lumps. Add more water until the mixture reaches the consistency of melted vanilla ice cream. Add a tablespoon of the hot liquid from the skillet to this mixture. Stir until completely mixed. Repeat this procedure about five to six times. (This procedure is very important. It will assure you a smooth sauce which will not curdle.) Then, while stirring constantly, add the sour cream-flour mixture to the liquid in your skillet. Stir until smooth and thickened. Add more water if the gravy is too thick.

Be careful not to bring to a boil again to be sure your gravy does not curdle. Suggest to your guests that they try mashing up their potatoes and mixing in the gravy.

Pineapple Rice

I cup rice

I bag miniature marshmallows I medium can crushed pineapple Zi cup sugar 'A pint heavy cream Cook rice. Soak marshmallow pieces in crushed pineapple for one hour. Mix the cooked rice with the sugar and add the crushed pineapple. Whip the cream and stir into the entire mixture. Chill and serve.

10 0 January 2014 ° William Penn Life