William Penn Life, 2015 (50. évfolyam, 1-12. szám)
2015-08-01 / 8. szám
liquid has cooked away, add the lemon slices. Blend the flour and fat over low heat. Stir in a cup of the chicken broth and continue cooking and stirring until mixture is smooth and thickened. Add the raisins in wine and blend. Arrange the chicken on a platter and pour the sauce over it. Fokhagymás Rostélyos (Garlic Steak) 3 pounds beefsteak, thinly sliced I/2 teaspoon salt A teaspoon white pepper 3 tablespoons olive oil 3 tablespoons lard 3 cloves garlic, minced 2 tablespoons fresh parsley, chopped Sprinkle the meat with salt and pepper; cut into eight serving pieces. Place 'A teaspoon olive oil on each piece, stack and let stand in refrigerator for three hours. Heat the fat and quickly brown the meat in it, on both sides. Remove to platter. Add the garlic and parsley to the meat juices, stir and pour over the meat. Serve with mashed potatoes and green vegetable of your choice. Harcsás Káposzta (Fish with Sauerkraut) 1 onion, chopped 2 tablespoons bacon fat 1 tablespoon paprika 2 cups fresh sauerkraut 2 pounds white fish fillets I/2 cup sour cream Brown the onions in bacon fat. Stir in the paprika and then the sauerkraut; cook slowly for one hour. Cut the fish into six serving-size pieces; stir the sauerkraut, then arrange the fish on top of it. Cover and cook slowly for 45 minutes longer. Before serving, spoon the sour cream onto the fish pieces and cover for two minutes to heat the cream. If you wish, you can cook the sauerkraut separately. In this case, brown the fish in the fat and paprika and then carefully arrange over the sauerkraut. Also, a cup of heavy sweet cream may be used instead of the sour cream. It should be covered long enough to heat. Lecsó 2 green peppers 2 red peppers 2 yellow peppers 1 onion, large, thinly sliced 3 garlic, cloves minced 3 tablespoons olive oil 2 tablespoons Hungarian paprika 4 tomatoes, skinned, seeded & quartered Kosher salt & black pepper, to taste Wash all the vegetables and pat dry with paper towels. To prepare tomatoes, cut out the core and drop them 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 fine 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 tomatoes and cook until they become soft. Adjust seasoning and serve hot. Hot Lecsó 2 green peppers 2 red peppers 2 Hungarian banana peppers 2 onions, medium, thinly sliced 3 tablespoons canola oil I tablespoon white vinegar I tablespoon sugar 1 tablespoon Hungarian paprika 4 tomatoes, skinned, diced Kosher salt & black pepper, to taste Wash all the vegetables and pat dry with paper towels. To prepare tomatoes, cut out the core and drop them in boiling water for a minute. Remove from water and let cool. Skin should easily peel away when scraped with a paring knife. Dice tomatoes and set aside. Cut peppers into strips and onion into fine slices. In a skillet, heat the canola oil, add onions and cook until soft. Add paprika and stir well. Add all the peppers and cook until they are limp. Add tomatoes and cook another 10 minutes. Add sugar and vinegar. Adjust seasoning and serve hot. Miskolc Lecsó 'A cup butter, melted 2 onions, medium, sliced thin 4 green peppers, sliced thin 4 tomatoes, large, cut into big chunks A teaspoon salt A teaspoon paprika 'A teaspoon white pepper In a large skillet, melt the butter, then add the sliced onion and simmer for a few minutes. Add the sliced peppers and cook for a few more minutes. Add the tomato chunks, salt, pepper and paprika; cook for 20 minutes. Serve hot to your guests. For Lescó Tojással, add six whole eggs, slightly beaten, to the mixture in the skillet and cook over low heat for a few minutes until eggs are done. Ron’s Lecsó 3 pounds tomatoes 6 green peppers, medium 8 sweet banana peppers 6 yellow onions Zi teaspoon salt 'A teaspoon white pepper I tablespoon sugar 12-ounce can Campbell’s tomato juice Core tomatoes and cut into quarters. Slice green peppers in half, remove seeds and white core, and then cut into one-inch chunks. Slice banana peppers in half lengthwise, remove seeds and white core. Cut each half again lengthwise, then cut all four pieces in half crosswise to get a total of eight pieces from each pepper. Slice the ends off each onion and remove outer skin. Cut onions in half from top to bottom and place flat side down, then cut into '/«-inch pieces. Put tomatoes in a large saucepan, cover and simmer for 25 minutes until they liquify. Stir constantly so tomatoes don’t burn and stick to the bottom of the pan. When tomatoes are almost done, stir in the salt, pepper and sugar. If there is not enough liquid when tomatoes are cooked, add the canned tomato juice. Add all the peppers and onions; stir very well. Bring the mixture back to a boil, then turn off the heat and let set with cover on pot. The lecsó may be canned or stored in an airtight container in your refrigerator for up to five days. Hideg Almaleves (Cold Apple Soup) 4 apples, pared & diced I/2 cup sugar 1 teaspoon lemon peel, grated 3 cups hot water A cup white wine 2 tablespoons flour
