Club Food

Pirogyi

Posted by jerseyjan

Here are a couple variations of the dough:

#1 Dough
1 egg
2 tablespoons sour cream
1 cup milk
1 cup water
2 plus cups flour

#2 Dough
1 egg
1 cup water
2 tablespoons Crisco
1/2 teaspoon salt
2 1/2 cups flour

#3 Dough
1 cup flour
2 egg yolks
1/4 teaspoon salt
5 tablespoons water

Which ever you use, mix all ingredients to make a soft dough.
Knead well.
Roll out until thin.
Use a round donut cutter or glass
to cut out rounds.
Fill with potato, cabbage or cheese.
To hold
dough together once filled, use water around edges while crimping.
Drop in salted water , once they come to the top, cook about 5
minutes more.

Potato Filling
5 pound baking potatoes, peeled and boiled

Mash by hand.
Add cream cheese, melted butter, salt/pepper and
Cheddar to flavor.

Cabbage Filling
1 head cabbage, chopped fine

Add salt and let stand for 1 hour.
Squeeze out water from
cabbage and fry in butter until browned.
Add some sugar ( 1-2
teaspoons).
Don’t burn.

Cheese Filling
1/2 cup dry cottage cheese
1 egg yolk
1 teaspoon butter
Pinch of salt

Combine and mix.

Chocolate Marzipan Slices (Mandulás
Szalámi — Hungary)

2 (3 1/2 ounce) tubes almond paste
2 (1 ounce) squares semisweet chocolate, melted and cooled
1/4 cup chopped almonds
Confectioners’ sugar

Mix almond paste, chocolate and almonds thoroughly.
Knead on
surface sprinkled with 1 to 2 tablespoons confectioners’ sugar
until of uniform color and consistency.
Shape into 6-inch long
roll; roll in confectioners’ sugar.
Wrap in plastic wrap;
refrigerate at least 12 hours

Cut roll into 1/4-inch slices.

Makes about 2 dozen candies.

Prune Filling

1 pound pitted dry prunes, cooked
1 cup liquid from cooked prunes
1/2 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1/2 teaspoon cinnamon

Cover prunes with cold water; stir in sugar, and bring to a
boil.
Reduce heat and cook slowly, stirring constantly until smooth
and thick.
Remove from heat and add lemon juice, grated rind and
cinnamon.
Apricots may be used in place of prunes.

Makes enough filling for 3 dozen kolaches.

European Pastry Kolachky

1/2 pound butter
8 ounces cream cheese
1 tablespoon milk
1 tablespoon granulated sugar
1 egg yolk
1 1/2 cups sifted flour
1/2 teaspoon baking powder
1 (12 ounce) can prune filling*
Confectioners’ sugar

* You may substitute another fruit filling if you prefer.

Cream butter, cream cheese, milk and sugar.
Add beaten egg yolk.
Mix well.
Add sifted flour and baking powder.
Roll out to 1/8 to
1/4 inch thick.
Use a lot of flour as it is wet.
Cut into squares
or rounds.
Make a depression in the center and add 1 teaspoon of
filling to each square or round.
Bake in a preheated 400 degree F
oven for 10 to 12 minutes until slightly brown.
Cool on racks.
Sprinkle with confectioners’ sugar before serving.

Helen Beveridge’s Haluski Grange Stand Favorite

Posted by philocrates 6/5/01 3:26:51
pm

Source: Pierogie Place at the Grange Fair Centre Hall PA

This one is a stand favorite.
IF you can’t wait a whole year
here is the Haluski scaled down.

1/2 cup (1 stick) margarine
1 large onion, chopped
1 large head cabbage, chopped and steam until tender
1 pound egg noodles, cooked al la dente
Salt, pepper and garlic powder to taste

Serves 10 to 12.

Using pot large enough to accommodate all the ingredients, melt
the margarine and sauté the onion until tender.
Add
the cabbage and the noodles and stir to combine.
Heat thoroughly.
Season to taste.

Final Comments: Once a year only.
Customers love it because ”
It’s such a comfort food” Megan Schlow, New York free lance food
stylist.

Hungarian Bread Dumplings (Zsemlye Gomboc)

Posted by Olga 8/31/02 4:39:26 pm

Serves 6-8

3 hard dinner rolls
Butter
2 cups flour
2 eggs
1 teaspoon baking powder
Salt
Milk
3 to 4 quarts water

Cut the rolls into small dice and sauté in butter
until crisp but not browned.

Mix the flour, eggs, butter, baking powder, salt, and enough
milk to make a medium dough.
Blend together thoroughly.
Fold in the
sautéed, diced rolls.

Bring 3 to 4 quarts water to a boil and add 1 tablespoon salt.
Drop the dumplings into the boiling water a tablespoonful at a
time.
When they come to the surface, taste one.
If done, remove the
dumplings from the water with a slotted spoon.
Dot with melted
butter and place in a warm oven to heat through.
If you want them
crisp, turn the oven to 400 degrees F and let them brown slightly,
but do not let them dry out.

Hungarian Pork and Sauerkraut Sandwich (Peshene)

Posted by jerseyjan 8/6/20013:46 pm

4 slices of pork butt, as meaty as possible,
sliced thin, pounded if necessary
1 large can (27 ounces) sauerkraut, rinsed, squeezed dry
1 onion, diced
2 cloves garlic, chopped
Salt
Pepper
Hungarian sweet paprika
1/4 cup (1/2 stick) salted butter
8 slices of the best rye bread

Prepare the pork butt and add some seasoning to it.
Gently brown
the pork in the butter till done.
Don’t over
cook.
Set pork aside and add sauerkraut, onions, garlic and
seasonings to the pan.
Be generous with the paprika.
Fry the kraut
till browned.
Make up 4 sandwiches being generous with the
sauerkraut mixture.

*NOTE: I sometimes add 1-2 peeled raw potatoes (diced small) to
the frying kraut.

Hungarian Rakott Burgonya (Layer Potatoes)

Posted by Olga March 20 2002 at
15:38:38

1 cup commercial sour cream
1/2 cup heavy cream
1 1/2 teaspoons salt
6 cold cooked medium potatoes, thinly sliced
3 hard-cooked eggs, sliced
1 cup finely diced, fully cooked ham
1 cup fresh bread crumbs
2 tablespoons melted butter or margarine
1/4 teaspoon onion salt

About 45 minutes before serving: Start heating oven to 350
degrees F.

Into sour cream in small bowl, stir heavy cream and salt until
well blended.

In greased 1 1/2 quart casserole, arrange one third of potatoes;
top with egg slices, then one half of cream mixture.
Add another
one third of potatoes; sprinkle with ham; pour over remaining cream
mixture; then top with remaining potatoes.

Toss crumbs with butter and onion salt, and sprinkle evenly over
potatoes.

Bake 30 minutes or until bubbly.
Nice with tossed green salad
for luncheon.

Makes 6 to 8 servings.

Makiwnyk (Poppyseed Loaf)

Posted by bettyboop50

Here is the recipe for the makiwnyk, poppyseed loaf.
This recipe
was written down by me when I was about 15 years old as my mother
was making it.
The paper is old and falling apart, so bear with me.
Don’t let this scare you from making it.
I just found it and
haven’t had a chance to re-do it.

Preheat oven to 350 degrees F.

2 cup milk, scalded and cooled until lukewarm in mixing bowl

Dissolve 1 teaspoon granulated sugar in 1/2 cup lukewarm water
(100 degrees F).
Sprinkle 1 envelope active dry yeast into
water/sugar mixture and let stand for 10 minutes.
Then stir briskly
with a fork.
Add softened yeast to lukewarm milk and stir.
Beat in
3 cups flour.
Cover bowl and let sit in a warm place until light
and full of bubbles, approximately 1 hour.

To that stir in:

1 cup granulated sugar
1/2 teaspoon salt
1/2 cup melted butter
1 teaspoon grated lemon rind

Beat just till mixed.

In a small bowl, beat with a fork 3 eggs and 3 egg yolks.
Stir
into above batter.
Add 2 cups flour and beat vigorously.
Add
another 4 to 4 1/2 cups flour working it in with a rotating motion
of your hand.
Turn dough over on a lightly floured surface and
knead 8 to 10 minutes.

Shape into a smooth ball and place in a greased bowl turning the
dough once.
Cover and let rise until doubled, about 1 1/2 to 2
hours, approximately.

Punch down dough and divide into 3 equal parts.
Roll each into a
1/2″ thick rectangle.
Spread with poppyseed filling or nut filling
and roll up each rectangle in a jelly roll fashion.
Pinch seams to
make edges secure and turn under loaf.
Place on greased baking
sheets and cover and let rise until doubled in size.
Brush tops
with butter and bake in oven for 1 hour.

Note: this makes 3 loaves

Poppyseed or Nut Filling
1 pound poppy seeds or ground nuts
(I think she used walnuts)
1 cup granulated sugar
3/4 cup (1 1/2 sticks) melted butter
1 cup hot milk
1 to 2 tablespoons grated lemon rind

Combine all filling ingredients in a mixing bowl and beat until
totally incorporated, set aside.

I just go out to the supermarket and purchase the Solo poppyseed
or nut paste and use that – it’s quicker.

Babka Fillings

Posted by bettyboop50 May 1, 2001

Cinnamon Sugar
2 tablespoons sweet softened butter
1/4 cup granulated sugar
1 teaspoon cinnamon

Combine all ingredients with a fork until crumbly.

Chocolate Babka
1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup melted sweet butter

Combine together cocoa and sugar.
Brush surface of dough with
melted butter.
Sprinkle with cocoa/sugar mixture.( If you like you
can sprinkle with 1/3 cup chopped pecans).

Cheese Babka
8 ounces farmer cheese
2 tablespoons granulated sugar
1 tablespoon flour
1 large egg yolk
2 teaspoons grated orange zest
or 1/2 teaspoon vanilla extract

Combine together all ingredients mixing well.
Spread on surface
of dough.
(If you like you can add 1/4 cup raisins after you spread
the cheese.)

Mom’s Crumb’s
2 1/2 cups flour
3/4 cup granulated sugar
2/3 cup butter

Combine all ingredients well.

Poppy Seed Filling
1 pound poppy seeds
1 cup granulated sugar
3/4 cup (1 1/2 sticks) butter
1 cup hot milk
Grated lemon rind from 1 lemon

Combine all of the ingredients and beat well.
Set aside until
ready to use.
(I always make this in advance and let it sit).

Ground Nut Filling

Basically the same as above, except you omit the lemon.
Mom once
in a while would add some vanilla and if she used almonds, she
would add some almond extract ( don’t add too much as almond
extract is very potent).

1 pound ground nuts, your choice
1 cup granulated sugar
3/4 cup (1 1/2 sticks) butter
1 cup hot milk

Combine all of the ingredients and beat well.
Set aside until
ready to use.
( I always make this in advance and let it sit.)

Chicken with Dill Sauce (Kurczeta z Sosem Koperkowyn
— Poland)

1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 1/2 cups water
1 teaspoon salt
1/4 teaspoon white pepper
1 cup half-and-half
3 tablespoons all-purpose flour
1 tablespoon minced dill weed
1 teaspoon lemon juice

Heat chicken, water, salt and white pepper to boiling in
skillet; reduce heat.
Cover and simmer until thickest pieces of
chicken are done, 45 to 50 minutes.
Remove chicken; keep warm.

Shake half-and-half and flour in tightly covered jar.
Stir half
and half mixture, dill weed and lemon juice into pan juices.
Heat
to boiling, stirring constantly; boil and stir 1 minute.
Pour some
of the sauce over chicken; serve with remaining sauce and with
spätzle or cooked cauliflower, if desired.

Apple Baba (Yablochnaya Baba)

Posted by Joyce’S 9/1/2001 6:50 am

4 tart apples (such as Granny Smith), peeled,
cored, quartered and thinly sliced crosswise
2 1/4 cups granulated sugar
1 teaspoon cinnamon
4 large eggs
1 cup vegetable oil
1/2 cup fresh orange juice
2 teaspoons vanilla extract
4 cups unbleached all-purpose flour
1 teaspoon baking powder
Confectioners’ sugar for sprinkling

Preheat oven to 350 degrees F.
Grease a 10-inch tube pan.

Place the apples in a large bowl, sprinkle with 1/4 cup of the
sugar and the cinnamon and set aside.

In a large bowl, beat the eggs and the remaining 2 cups of sugar
with an electric mixture until pale yellow and thick.
Gradually
beat in the oil, orange juice and vanilla extract.

Sift together the flour and baking powder.
Gradually add it to
the egg mixture, stirring with a wooden spoon.
You will have the
consistency of thick honey.
Fold the apples into the batter, making
sure they are well distributed.
Pour the apple batter into the
prepared pan and smooth the top with a rubber spatula.
Bake until
the top is well browned and splitting, about 1 1/2 hours.

Invert the baba onto a rack and cool.
Sprinkle with
confectioners’ sugar just before serving.

Serves 8 to 10.

Rugelach

Posted by bettyboop50 April 27, 2001

My Mother always made rugelach and boy, were they delicious.
You
can’t eat just one of these scrumptious little pastries.
I have
them with apricot preserves and almonds, which is delicious (love
the combination of apricot and almonds).
I can’t wait to try
them.

Cream Cheese Pastry
1 cup (2 sticks) unsalted butter, chilled
8 ounces cream cheese, chilled
2 tablespoons granulated sugar
2 cups all-purpose flour
2 egg yolks
1 teaspoon vanilla extract

Filling
1/2 cup granulated sugar
1 tablespoon ground cinnamon
3/4 cup seedless raspberry preserves
3/4 cup dried currants
3/4 cup finely chopped walnuts

In a medium-size mixing bowl, combine the butter, cream cheese,
sugar, and flour.
Using a pastry blender or your fingertips,
combine well until the mixture resembles coarse meal.

In a separate bowl, combine the egg yolks and vanilla extract.
Add the yolks to the flour mixture and mix until smooth.
Form the
dough into three equal pieces.
Form each piece into a round ball
and on a clean work surface, with the palm of your hand, flatten
the balls slightly and wrap each individually in plastic wrap.
Refrigerate 5 or 6 hours or overnight.

Preheat the oven to 350 degrees F.
Line 2 baking sheets with
parchment paper.

In a small bowl, combine the sugar and cinnamon and set
aside.

On a floured board or pastry cloth, roll one piece of the
chilled dough into a 12-inch circle about 1/4 inch thick.
Brush
with 1/4 cup raspberry preserves.
Sprinkle with one third each of
the cinnamon sugar, currants, and walnuts.
With a long sharp knife,
cut the circle into 16 wedges.
Starting at the wide end, roll up
each wedge jellyroll style.
Place each piece, seam-side down, on
the prepared baking sheets, leaving about 1 inch between each
piece.
Repeat with the remaining dough and filling ingredients.

Bake for 18 to 22 minutes, or until lightly browned.
Let cool
completely on a wire rack.

Makes 48 cookies.

Rugelach

Posted by liz April 28, 2001

Until CookinMom can be persuaded to post hers, here’s one with a
chocolate chip filling.
These are very good.

Pastry
1 cup unsalted butter, softened
6 ounces cream cheese, softened
2 3/4 cups unbleached white flour
1/4 teaspoon salt

Raisin filling
1/2 cup granulated sugar
2/3 cup finely chopped raisins
1/2 cup finely chopped walnuts
2 teaspoons cinnamon

Chocolate Chip filling
3/4 cup semi-sweet miniature chocolate pieces
3/4 cup finely chopped walnuts
1/2 cup granulated sugar
1 tablespoon unsweetened powdered cocoa
1/2 teaspoon cinnamon

Glaze
1 egg yolk, beaten
1/4 cup water
1/4 cup granulated sugar

For the pastry, in a large mixing bowl, cream the butter and
cream cheese until light and fluffy.
Add the flour and the salt and
knead the dough lightly until well mixed.
Wrap the dough in waxed
paper or plastic and chill for at least 2 hours.

Meanwhile, prepare the filling of your choice by combining all
the ingredients.
Set aside.

When the dough has chilled for a couple of hours and you’re
ready to bake the rugelach, divide the dough into 9 equal pieces.
Work with one piece at a time and keep the rest refrigerated.
Roll
each piece of dough into an 8-inch circle.
Sprinkle the dough all
over with about one-ninth of the filling.
Gently press the filling
into the pastry.
Cut the circle into 8 pie-shaped wedges.
Starting
at the base of each wedge, roll to the point to form little
horn-shaped pastries.
Place each rugelach, point side down, on an
unoiled baking sheet.
Continue with the rest of the dough.
When you
have almost finished forming all the rugelach, preheat the oven to
375 degrees F.

Combine the egg yolk with the water.
Brush the tops with the
beaten egg yolk mixture and sprinkle with sugar.
Bake for 15
minutes or until golden brown.

NOTE: This is a very soft dough.
For easier handling, roll the
dough out on a piece of waxed paper.

Polish Chrusciki

Posted by bettyboop50

This was a treat my mother would always have around the house.
The house would always smell great when she was making these
delicious, crispy treats.

About 2 to 3 dozen depending on the size you cut

3 egg yolks
1 whole egg
1/2 teaspoon salt
1/4 cup confectioners’ sugar
1 tablespoon rum
1 teaspoon vanilla extract
1 cup flour
Vegetable oil for frying (heated to 375 degrees F)

In a mixer bowl, beat egg yolks, egg and salt until very stiff,
approximately 10 minutes.
Beat in confectioners’ sugar, rum and
vanilla extract.

Add the flour all at once and beat well until incorporated.

Turn dough out onto a floured board or surface.
Knead until
surface of the dough is blistered in appearance, about 7
minutes.

Divide the dough in half.
Roll out each piece of dough very
thin.
Cut each rectangle into 2-inch wide strips, then cut the
strips into 4-inch lengths with a sharp knife.
Make a 1-inch slit
in the center of each strip and take one end and very gently pull
it through the slit twisting slightly.
Place on baking sheet until
ready to fry.

In a large soup or Dutch pot, heat oil to 375°F and
drop the strips in frying about a 1/2 minute on each side or until
a pale golden color is achieved.
Remove with a slotted spoon and
place on paper towels to drain excess oil.

Place in a large bowl and sprinkle with confectioners’
sugar.

Now sit back with a freshly brewed pot of coffee or tea and
enjoy these delicious little treats.
I bet you can’t eat just
one!

Meat on a Stick (Patychky)

Posted by Olga 1/8/2002 6:47 pm

Source: Back Roads and Country Cooking

Very good, I made this for Ukrainian Christmas.
I used pork
tenderloin only.
After you marinate for three hours and have
skewered the meat put them in plastic bag and let the sticks make
holes in the bag and put sticks upright in a casserole so that the
meat marinate drains into the casserole through the holes overnight
in the refrigerator.
This will not make them soggy when you coat
them.
When you coat them pat them into a nice roll.

Old-country meat dishes may seem like a lot of work, but the
results make the work worthwhile.

3 pounds veal
3 pounds lean pork
6 cloves garlic
1/2 cup water
1/4 cup medium dry sherry
1/4 cup wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

2 cups breadcrumbs
1/2 teaspoon curry powder
Salt
Pepper
2 eggs plus 1 teaspoon oil and mix well

Oil (peanut pil for frying is best at 350 degrees)
2 medium onions, chopped
1 tablespoon butter, softened

Cut veal and pork into 1-inch cubes and place cubes in a large
bowl.
Chop garlic.
In a small bowl, mix garlic water, sherry, wine
vinegar, salt, and pepper.
Pour over meat cubes and stir.
Marinate
meat cubes for at least 3 hours, or overnight, to allow flavors to
blend.

Leaving about 2 inches at the bottom of each skewer, arrange
pork and veal cubes alternately on wooden skewers.
Squeeze cubes
together.
Continue to add meat until all the meat is used.
You
should fill 12 skewers.

In a shallow bowl, combine breadcrumbs, curry powder, salt, and
pepper.
In a second shallow bowl, beat eggs.
Dip skewered meat
cubes in breadcrumbs.
Coat with egg, then dip in crumbs again and
pat into a roll.

In a large skillet, heat about 1 inch of cooking oil.
Fry
skewers of meat cubes, a few at a time, until meat is lightly
browned, turning to brown all sides.
Combine onions and butter and
spread in a large shallow baking dish.
Place meat sticks on onions
and bake in 275 degree F oven for about 1 hour, or until meat is no
longer pink.

Serves 12.

Hungarian Chicken Paprikas and Dumplings (My Mom’s)

Posted by jerseyjan May 31, 2001

OK, here’s the Hungarian part of me.

1 (3 pound) chicken, cut into pieces
4 tablespoons butter
1/2 cup chopped onion
3 cloves garlic, chopped
Salt
2 heaping tablespoons sweet Hungarian paprika
1 tomato, peeled and chopped
1/2 to 1 cup chicken broth
3 tablespoons flour
1/4 cup heavy cream
1/2 cup sour cream, room temperature

Brown the chicken and onions and garlic in the butter till
brown, adding salt midway.
Remove the chicken and add paprika and
cook for 1 minute.

Add the tomato and 1/2 cup chicken broth, lower heat and simmer
5 minutes.

Return chicken to the pan and cook for 30-40 minutes.

Remove the chicken and keep it warm.
Sprinkle the flour over the
drippings, stirring briskly to smooth and blend and simmer for 3
minutes.

Gradually add enough chicken broth to make 1 cup of liquid, then
stir in the heavy cream.
When it is heated through, turn off the
heat and add the sour cream to the sauce, blending quickly so that
it doesn’t boil.
Spoon over the chicken.

Sometimes I omit the heavy cream and put in a pint of sour
cream.
Although my Mom did not do it, I occasionally add chopped
green peppers and mushrooms to the cooking chicken.
I sometimes
would make it with boneless chicken breasts only, adjusting the
cooking time accordingly.
Sometimes I also remove the chicken skin
and de-bone it.
Not authentic Hungarian, I know.
My Mom would kill
me if she knew!!!

Dumplings
2 cups flour
1 teaspoon salt
1 large egg
About 3/4 to 1 cup water

Mix egg, salt and water.
Add enough flour to make a soft dough.
Heat a pot of water.
Add salt.
At the boil, make small teaspoonfuls
of the dough and pull it off the plate into the water.
When they
come to the surface, cook 1-2 minutes and drain.
Add to the
paprikas sauce.

In a pinch, you can just make wide noodles instead of the
dumplings.
Geez, with all my adjustments, it kinda loses its
Hungarian-ness.

Beef and Mushroom Stew with Caraway Dumplings

Posted by Olga 5/5/02 11:13:36 am

Browning meat in the oven reduces the amount of fat needed for
cooking.
Serve with julienne parsnip and carrot.

1 1/2 pounds round or blade steak
2 tablespoons all-purpose flour
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Bouquet Garni: Tie together with kitchen twine 1 celery stalk
with
leaves, 3 or 4 sprigs parsley, 1 bay leaf and
small sprig of thyme
1 tablespoon vegetable oil (if necessary)
1/2 pound small mushrooms
1/2 cup chopped onion
2 cloves garlic, finely chopped
2 cups beef stock
1/2 cup dry red wine
2 tablespoons tomato paste

Dumplings
1 cup soft fresh bread crumbs
1/4 cup melted margarine or butter
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon caraway seeds
1/4 teaspoon salt
1 egg, beaten
1 egg white

Cut steak into 1 1/2 inch cubes.
In a bag, combine flour, pepper
and salt.
Add beef, a few pieces at a time, and shake to coat with
flour mixture.
Shake off excess and place meat on wire rack in
flameproof casserole.
Bake in 350 degree F oven for about 25
minutes or until browned.
Meanwhile, prepare Bouquet Garni.

Set meat aside on platter.

Place casserole over medium heat.
Only if necessary add all or
part of the oil.
Add mushrooms, cap side down, and cook until
golden, transferring to platter as they brown.

Add onion and garlic; cook until onion is transparent.
Add
stock, wine and tomato paste; bring to a simmer, stirring and
scraping bottom of casserole with wooden spoon to scrape up any
brown bits.

Return meat to pan; add Bouquet Garni.
Cover and simmer over low
heat for 1 hour or until meat is tender.
Meanwhile prepare
dumplings.

Dumplings: In a bowl, toss bread crumbs and melted margarine
together with a fork.
Combine flour, baking powder, caraway seeds
and salt.
Mix lightly into crumb mixture.
Beat together egg and egg
white; add to crumb mixture and mix lightly (mixture will be soft)
shape into 8 balls of even size.

Remove Bouquet Garni and discard.
While stew is simmering, add
dumplings, cover and cook, without removing lid, for 18
minutes.

Makes 8 servings.

Calories per serving 311, Cholesterol 127 mg

Brussels Sprouts with Sour Cream (Hungary)

1 1/2 pounds Brussels sprouts*
3 slices bacon, cut into 1-inch pieces
1 small onion, chopped
1 cup dairy sour cream
1/8 teaspoon coarsely ground pepper

Heat 1 inch salted water to boiling.
Add Brussels sprouts.
Heat
to boiling; reduce heat.
Cover and cook until tender, 8 to 10
minutes; drain.

Fry bacon over medium heat until crisp.
Remove bacon with
slotted spoon; reserve.
Cook and stir onion in hot bacon fat until
tender.
Stir in Brussels sprouts, sour cream and pepper; heat until
hot.
Sprinkle with bacon.

* 2 (8 ounce) packages frozen Brussels sprouts can be
substituted for fresh Brussels sprouts; cook as directed on
package.

Gulyas (Hungary)

“Gulyas” means cattle- or sheep-herder in Hungarian.
This hearty
soup has traditional roots in the foods prepared by rustic herders,
long ago.
Serve the soup in bowls topped with sour cream.

1 pound lean boneless stewing beef
2 tablespoons olive oil
2 medium onions, peeled and chopped
2 cloves garlic, peeled and chopped
2 teaspoons Hungarian sweet paprika
Dash of cayenne pepper
3 cups beef stock or broth
2 cups water
1/2 teaspoon caraway seed
1/2 teaspoon crumbled dry marjoram
Salt and pepper
1 (16 ounce) can tomatoes, broken up
3 medium potatoes, peeled and diced
2 medium carrots, peeled and sliced
2 red (or green) bell peppers, cut into chunks
2 tablespoons flour
2 tablespoons water
Csipetke, if desired
Sour cream

Wipe beef with damp cloth; cut into 1-inch cubes.
Place oil in
Dutch oven.
Add beef; brown well on all sides.
Remove from pan with
slotted spoon; set aside.

Add onions and garlic to pan; cook 4 minutes, stirring
occasionally.
Add paprika, cayenne, stock, the 2 cups water,
caraway, marjoram, salt, pepper and meat.
Stir well.
Bring to boil
over moderate heat.
Reduce heat to low; cook, covered, 45
minutes.

Add tomatoes, potatoes, carrots, and peppers.
Stir well; return
to boil.
Cover; cook 30 minutes.

Combine flour and the 2 tablespoons water; stir to form smooth
paste.
Add slowly to soup, stirring well.
Cook over low heat,
stirring until thickened.
Drop Csipetke (noodle/dumplings) into
soup before serving, if desired.

Serves 4 to 6.

Piroghi

Source: Irina Zhulanovskaya, Kyiv-Ukraine, circa 1996
From: Dr.
Donald Houston; Overseas Medical Aid Group

1 Yeast Dough recipe (recipe follows)
1 Filling recipe (recipes follow)
1 egg yolk
1 teaspoon oil
1 teaspoon water
3 tablespoons butter

Drozhzhevoe Testo Dough

This dough is used to make piroghi, priozhki, kulebiaki, and
other delicious items.

1 package dry yeast
1 1/2 tablespoons warm water
4 1/2 tablespoons granulated sugar
2 pounds flour
1 1/2 teaspoons salt
4 egg yolks
3 egg whites
3 1/2 cups warm milk
1/4 pound butter (not margarine), unsalted, melted
and partially cooled to lukewarm

Mix yeast, 1 teaspoon of sugar and the warm water.
Cover this
mixture and allow to sit in a warm place for 10 minutes.

Put the flour into a large mixing bowl, add the yeast mixture,
the warm milk, and mix at low speed for 1 minute.

Beat the egg yolks with a whisk or fork, whip the egg whites
until they are stiff and then fold yolks and whites into the
flour-yeast-milk mixture.
Mix well for 1 to 2 minutes, add the warm
melted butter, and continue to mix at a medium speed for 10
minutes.

Remove dough from bowl and punch down, re-place into bowl,
cover, and allow to sit for 30 minutes in a warm place.

Remove the dough, punch it down again, and prepare to make
whatever items you wish.

Piroghi Preparation
Divide dough into 2 equal portions.
Roll each out flat to 1/8 inch
and cut to fit your around the outside of your baking pan so that
the bottom and sides are covered with a 1/2-inch overhang on all
sides.

Fill each piroghi with filling of your choice, cut a piece of
dough to cover top with a 1/2-inch overhang all around.
Pinch the 2
pieces of dough together all-around and trim excess if needed.
Cover the piroghi, and allow to sit in a warm (NOT hot) place for
30 minutes.

Preheat oven to 375 degrees F.

Beat the egg yolks, oil and water together and use to brush the
tops of the piroghi.
Using a fork, punch 8 to 10 holes in the tops
of the piroghi (usually done in a pattern).

Bake on baking racks at a mid-level for 30 to 35 minutes or
until dark golden brown.
Remove, brush with melted butter, allow to
cool for 10 to 12 minutes and serve!

Mushroom/Onion Filling for Piroghi
2 pounds fresh mushrooms
1 large onion, chopped finely
5 tablespoons butter
Salt, to taste

Wash and clean mushrooms.
Chop, mix with onions and
sauté in a large pan with the butter and salt.
Cook
for approximately 4 to 6 minutes.
Remove from heat and allow to
cool to room temperature.

Cheese Filling for Piroghi
5 egg yolks
3 1/2 pounds farmer’s cheese
Sugar, to taste

Cottage cheese well drained, and squeezed in cheesecloth to
remove moisture will substitute for farmer’s cheese.
Fold eggs into
cheese and add sugar, mixing thoroughly.

Meat Filling for Piroghi
2 1/2 pounds lean meat (beef or pork), boned
1/2 teaspoon salt
3 marrow bones
1 whole onion
1 carrot, sliced
1 leek
1/4 cup celery, chopped
2 tablespoons parsley, chopped
1 clove garlic, crushed

In a stock pot bring water to a boil.
Add salt, meat, bones and
cook for 3 minutes.
Reduce heat, skim, and cook for 1 1/4 hours.
Add vegetables, then cook partially covered for 25 to 30 minutes.
Remove from pot, drain.
Chop onion and leek, re-cube meat 1/2 inch,
mix with vegetables, and allow to cool to room temperature.

Cherry Filling for Piroghi
2 3/4 cups cherries
4 tablespoons honey or granulated sugar
1 tablespoon lemon juice, fresh
2 1/2 quarts water

Bring water to a boil in a large pot.
Add cherries, lemon juice
and honey or sugar.
Reduce to medium heat, cook covered for 5
minutes, stirring occasionally, remove from heat, drain, and allow
to cool to room temperature.

Mixed Fruit Filling for Piroghi
1 cup apple slices, skinless
1 cup cherries, pitted
1/3 cup raisins
1/2 cup walnuts, chopped
1/3 cup prunes, pitted and chopped
4 tablespoons honey or sugar
2 1/2 quarts water
2 teaspoons cinnamon, ground
1/2 teaspoon nutmeg

Bring water to a boil in a large pot, add fruits, honey or
sugar, spices, and lemon juice.
Reduce to medium heat, cover and
cook for 5 minutes, stirring occasionally.
Remove from heat, drain,
and allow to cool to room temperature.

Cesnica (Serbian Christmas Bread)

7 3/4 cups flour
3 tablespoons yeast
1 cup shortening
2 teaspoons salt
Warm water

Preheat oven to 375 degrees F.

Combine flour, yeast, shortening and salt.
Knead with enough
warm water to moisten until dough separates from hands.
Dough
should be firm, not tacky.

Put dough on greased pan.
Let rise for 10 minutes in warm area.
Perforate dough with fork.
Insert clean coin (quarter or gold
dollar) and spread dough flat like a pizza.

Bake for 25 minutes until brown.

Makes 16 servings.

Approximate values per serving: 349 calories, 14 g fat, 0
cholesterol, 7 g protein, 49 g carbohydrates, 0 fiber, 268 mg
sodium, 35 percent calories from fat

Czech Dill Gravy

3 cups water
Handful of dill, chopped
3 tablespoons vinegar
1 1/2 cups cream
3 tablespoons flour
Salt
12 whole eggs

Cook vinegar and dill in salt water.
Mix cream and flour until
smooth.
Add to water mixture and stir until thick.
Add raw eggs and
simmer until eggs are done.

Runza (Meat Pies)

Note: Rhodes frozen rolls can be substituted for the Dough.
Just
roll out thawed dough into 6-inch squares.

Dough
4 1/2 cups all-purpose flour, divided
1/2 cup granulated sugar
2 packages dry yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup shortening
2 eggs

Filling
1 pound lean ground meat
2 small onions, chopped
4 cups chopped cabbage
1 teaspoon salt
1/2 teaspoon pepper

In a large bowl, place 1 3/4 cups flour, sugar, yeast and
salt.

Heat milk, water and shortening to 120 degrees.
Pour over flour
mixture; add the eggs.
Beat with an electric mixer on low until
blended.
Beat 3 additional minutes on high.
Stir in remaining
flour; knead until smooth and elastic.
Place dough in a greased
bowl and let rise in a warm place until doubled, about 1 hour.

Meanwhile, brown beef and onions in a skillet.
Add the cabbage,
salt and pepper; cook until cabbage is wilted.

Punch dough down; roll into 12 (6-inch) squares.
Top each square
with 1/3 cup meat mixture.
Fold into triangles.
Pinch edges tightly
to seal and place on greased baking sheets.
Bake at 350 degrees F
for 20 minutes or until golden brown.
Serve hot.

Yield: 12 servings.

Beef Piroshki

1 pound ground round
2 medium onions, chopped
2 hard-boiled eggs, chopped
3 tablespoons sour cream
1 teaspoon dried dill (or 1 tablespoon fresh)
1/2 teaspoon salt
1/4 teaspoon pepper
5 (7 1/2 ounce) cans buttermilk biscuits
1 egg, well beaten

In a large skillet, cook ground round, onions, and garlic over
medium-high heat, stirring often to break up lumps of meat, until
beef has lost its pink color, about 5 minutes.
Drain off excess
fat.
Off heat, stir in hard-boiled egg, sour cream, dill, salt and
pepper; let filling cool completely.

Preheat oven to 400 degrees F.

One can at a time, separate biscuits.
On a lightly floured
surface roll out each biscuit to a 3 1/2 -inch circle.
Place about
1 tablespoon filling in the center of each circle.
Fold in half to
enclose filling.
Press edges with a fork to seal closed.
Place on
ungreased baking sheet.
Brush tops with beaten egg.
Bake piroshki
15 to 20 minutes, until golden brown.
Keep unbaked piroshki batches
covered with clean kitchen towels.
Serve warm or at room
temperature.

NOTE: Baked piroshki can be frozen and kept for up to one month.
Thaw and bake as instructed.

Bohemian Potato Dumplings

6 medium cooked and well mashed potatoes
1 teaspoon salt
2 eggs (do not beat)
1/3 cup Cream of Wheat
1/2 cup milk
2 cups sifted all-purpose flour

Mix potatoes, salt, eggs and Cream of Wheat thoroughly.
Add milk
and sifted flour.
Mix all ingredients well.
Knead on floured board.
Shape into oblong rolls.
Drop in boiling salted water.
Boil 20 to
25 minutes.

Hungarian Stew with Noodles

1/2 cup vegetable oil
1 large garlic clove
5 pounds beef stew meat, cut into 1-inch cubes
4 medium onions, sliced
3 (6 ounce) cans tomato paste
2 1/2 cups water
1 tablespoon paprika
2 teaspoons salt
1 teaspoon pepper
1 bay leaf
1 (16 ounce) package bow tie macaroni
2 tablespoons butter
1 tablespoon minced parsley
1 tablespoon grated lemon peel
1/2 teaspoon caraway seed

In an 8-quart Dutch oven over medium heat in hot oil, cook
garlic 1 minute (discard), add stew meat and onions.
Cook until
meat is lightly browned.
Stir in tomato paste, water, paprika,
salt, pepper and bay leaf.
Heat to boiling.
Reduce heat to low,
cover and simmer 2 hours or until fork-tender, stirring often.

Cook noodles, drain and toss with butter and parsley.

To serve, sprinkle stew with lemon peel and caraway seed.

Serves 12.

Chicken Paprikash

2 whole fryer chickens, cut up
1 medium onion, diced
Sweet Hungarian paprika
Vegetable oil
8 to 12 ounces sour cream
2 cans chicken broth

Spaetzle (Sinkers)
3 to 4 cups all-purpose flour
6 to 8 eggs
Pinch of salt
Water, if necessary

Sauté onions in about 1/3 cup vegetable oil in a
large skillet over medium heat.
Add 1/3 cup of paprika, being
careful not to let it burn.

Place chicken in skillet to fry, dusting one side again with
paprika.
Brown about 6 to 8 minutes, turning occasionally.
Take
chicken out and place in roasting pan.

Add chicken broth until it covers chicken.
Cover the pan and
bake at 375 degrees F for about 2 hours or until the chicken is
tender.

Remove chicken from roaster.
Cover and set aside.
Put roaster on
top of stove and bring remaining contents to a slow boil.

Gravy: Mix sour cream into some of the hot broth from roaster,
whisking until smooth.
Add back into roaster with boiling
broth.

Pre-mix flour, water and salt.
Whisk until smooth.
Gravy should
have a nice salmon color.
Add more paprika if desired.

Spaetzle: Mix ingredients in a bowl.
Dust hands and mix with
flour.
Knead into a ball.
Flatten to about 1/8 inch thick.

Boil chicken broth in a pot.
Keeping a spoon wet, section off
pieces of spaetzle dough.
Cook in the broth for about 3 to 6
minutes.

Place chicken and spaetzle on a plate and cover with gravy.