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Old 03-18-2002, 07:40 PM   #1
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Hungarian Recipes

Since I am of Hungarian descent I want to share a few favorite recipes. And also, since my heritage includes some of the "traveling gypsy" I will try very hard not to move before I get this typed!! LOL

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Old 03-18-2002, 08:19 PM   #2
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POTATO CAKES

3 or 4 med. potatoes
1/2 envelope of dry yeast
1/2 cup of warm milk for yeast
1/2 tsp. sugar
1 1/2 cups to 1 2/3 cups of flour
1/2 tsp. salt
Lard for frying (I use Crisco)

Cook the potatoes in boiling, salted water. Peel immediately and mash. You should have about 1 1/2 cups. Cool mashed potatoes.

Mix the warm milk with the yeast and sugar. Let the starter sit for 5 or 10 minutes.

Mix mashed potatoes with flour and salt. Start with 1 1/2 cups of flour and add more to make a kneadable dough. Knead dough well.

Put dough in a bowl and cover. Let dough rise in a warm place until doubled in bulk -about 1 hour. Roll out dough with a floured rolling pin on a floured board to 1/2 inch thick. Cut into rectangles, squares or circles. Prick with a knife to keep big bubbles from forming.

Melt lard in a frying pan to at least 1/2" deep.

Fry cakes over medium heat. If the oil is too hot they will burn, if the oil is to cool they will absorb too much oil. You will have to watch them. Let them take on a nice golden color.

When they are done, rub each cake with a cut clove of garlic and sprinkle with salt and Paprika.

Serve warm. Good served with soups and also makes a good snack served with a glass of wine or beer.
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Old 03-18-2002, 08:23 PM   #3
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CUCUMBERS AND SOUR CREAM

2 large cucumbers

Dressing:
4 oz. sour cream
1 TBS apple cider vinegar
˝ tsp salt
lots of black pepper
2 tsp sugar

Peel and slice cucumbers paper thin; set aside. In large bowl, mix dressing ingredients thoroughly. Add cucumbers; cover and marinate in fridge for at least 30 minutes.
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Old 03-18-2002, 08:28 PM   #4
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Potato Casserole

Potato Casserole

5 or 6 large potatoes
4 eggs - hard boiled
1 smoked sausage (a good kielbasa)
several tbspns butter
1 pint sour cream
salt

Peel and dice 5 or 6 large potatoes and boil until they start to get soft (10-15 minutes). Hard boil eggs, remove shells, and slice. Cut sausage into bite-size pieces. When potatoes are ready, drain into colander and return to pot. Mix in enough butter to coat (a few large spoonfuls or less); layer in casserole dish with eggs and sausage. Cover mixture completely with a pint of sour cream that has been mixed with salt to taste. Cook at 350 degrees for at least 20 minutes, or until sour cream is firm and sausages are cooked.

Vegetarian option: Omit sausage and instead saute onions in butter; add to potatoes after they are drained.

Serves 4
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Old 03-18-2002, 09:21 PM   #5
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Chicken Paprikas Over Egg Noodles

1/2 cup vegetable oil
3-4 medium onions- diced
Half a green pepper- diced
3-4 tbsp. paprika
1 tbsp. tomato paste
1 whole chicken cut-up into sections, washed and salted well
1 can mushrooms (optional)
1/4 cup water (**add 1/4 cup water if needed)
4 Tbsp. sour cream
Egg noodles (any shape)

In a large pot add oil, onions, and green pepper. Saute until golden brown. Remove from stove and add paprika and tomato paste. Mix well.

Add salted chicken sections and mushrooms if using. Mix well until sauce completely coats chicken. Add 1/4 cup water. Cover slightly and simmer for 30 minutes or until chicken is tender.

** Add 1/4 cup water if needed. Simmer for 10 minutes more. Add sour cream, mix well and gently boil for 3 minutes.

Cook egg noodles in large pot of boiling salt water. Drain and rinse. Serve noodles with chicken and sauce mixture over top.
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Old 03-18-2002, 11:04 PM   #6
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Hungarian Cabbage Rolls (for slow cooker)

1 large head of cabbage

3/4 pound ground pork
3/4 pound ground beef
1 small onion, chopped
1 cup rice
1 egg, beaten
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon paprika
2 cups sauerkraut, rinsed and drained
1 1/2 cups tomato juice
1 1/2 cups water
1 cup sour cream

Remove core from cabbage, place in a large bowl and pour boiling water over to cover. Let stand until the cabbage has wilted, about 5 minutes. Drain and remove the leaves, leaving them whole. Trim off the heavy stem and flatten leaves.

Combine meats, onion, rice, egg, salt, pepper, and paprika. Put about 2 tablespoons of this mixture on each leaf, fold sides in and roll up. Place rolls seam side down in pot. Spread the sauerkraut on top of the rolls and add romato juice and water.

Cook on low, covered, for 6 to 8 hours.

Remove cabbage rolls to a warm platter. Blend 1/2 cup of the broth with the sour cream and pour over cabbage rolls.
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Old 03-18-2002, 11:11 PM   #7
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Gulyásleves (Hungarian goulash soup)

Since hot paprika is hard to find, bring up the heat by adding small dried red chiles, rather than adding more paprika, which can make the soup too sweet. If you don't like it hot, omit the chiles. It will not be authentic, but it will still be great!

Ingredients
6 small dried red chiles such as Cayenne or Piquin
5 Tablespoons hot Hungarian paprika
1 cup flour
1 pound cubed, boneless beef chuck
2 Tablespoons bacon fat or oil
1 medium onion, cut in thin slices
1 large carrot, peeled and diced
4 cups beef broth
1 tablespoon fresh black pepper, coarsely ground
3/4 teaspoon caraway seeds

Mix 4 tablespoons of the paprika with the flour. Add the beef, toss to coat, and shake off excess flour. Brown the beef cubes in the bacon fat, remove and drain.

Add the onions to the oil and saute until they are browned.

Place all the ingredients in a large pot or crockpot, bring to a boil, reduce the heat, and simmer until the vegetables and meat are very tender and start to fall apart. Add more water if necessary to thin to desired consistency.

Variation: Add diced potatoes and tomatoes that have been peeled and seeds removed for a heartier soup or stew.

Yield: 6 servings
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Old 03-18-2002, 11:43 PM   #8
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Spice Cookie

1 lb. of walnuts, ground well
1 lb. or 6 cups of bread crumbs, (make from dry French or Italian bread)
9 egg yolks
1/4 lb. of butter (1 stick), melted
1 tsp. of ground clove
1 tsp. ground nutmeg
1 lb. of sugar (2 1/2 cups)

Place in mixing bowl the ground walnuts, bread crumbs, ground clove, ground nutmeg and sugar.

Beat egg yolks with melted butter.

Mix beaten egg and butter mixture into mixing bowl ingredients with a wire pastry cutter or use Cuisinart to blend.

Firmly press the cookie mix flat into a pan that has been buttered and floured on the bottom. It will seem crumbly at first. (This recipe will make 4 or 5 8-inch square pans or 2, 9 x 12 inch pans full). Make the cookie mix about 1 inch thick.

With a knife or straight edged pastry board scraper, carefully cut the dough into 1 inch by 2 inch bars.

Bake in a low oven about 325 degrees until firm, about 20 - 25 minutes. It should be slightly dark in color. You have to watch this carefully. Can burn easily.

Let bars cool in pan. After they are cooled, recut with knife and keep in cookie tin.

This recipe may easily be cut in half.
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Old 03-29-2002, 10:42 PM   #9
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Tony Packo’s Stuffed Cabbage

Tony Packo’s Stuffed Cabbage
This isn't Hungarian stew but a recipe for stuffed cabbage from Tony Packo's Cafe in Toledo, which Jamie Farr made famous on the television series M*A*S*H. By Chef Dorothy Braunbern.
1 cup uncooked rice
1 head cabbage, about 3 pounds
2 pounds ground beef or 1 pound ground pork and 1 pound ground beef
2 eggs
2 medium onions, chopped, divided
1 clove garlic, minced
2 teaspoons salt
Pepper and paprika to taste
1 pound sauerkraut, canned or bulk
1 can (1 pound) whole tomatoes with juice, mashed
1 can (10 3/4 ounces) condensed tomato soup
2 tablespoons sugar
1 teaspoon salt
Sour Cream Sauce--
1 tablespoon butter
2 small onions, chopped
3 ounces sour cream
1 can (1 pound) whole tomatoes with juice, mashed
In a small bowl, soak the rice in cold water for 15 minutes. Meanwhile, remove the core from the cabbage and immerse the head in boiling water long enough to wilt the leaves, about 10 minutes. Remove from the water and drain. Remove the large leaves and cut out the large vein from the center of each with a triangular cut. In a large bowl, combine the meat, eggs, 1 chopped onion, the garlic, 2 teaspoons salt, the pepper and paprika. Rinse the soaked rice well with cold water; drain and add it to the meat mixture. Using your hands, mix the ingredients until well combined. Place about 1/2-cup meat mixture onto each cabbage leaf and roll it up, tucking the sides in like an egg roll. Secure the rolls with a toothpick. Repeat until all the meat mixture is used. Set the rolls aside. Removing any remaining core, chop the remaining cabbage. Place it in a large bowl with the sauerkraut, mashed tomatoes and juice, tomato soup, remaining chopped onion, the sugar, 1 teaspoon salt and additional pepper and paprika to taste. Put some of the sauerkraut mixture on the bottom of a large heavy kettle or Dutch oven. Place the cabbage rolls upright around the edge and center of the kettle. Put the remaining sauerkraut mixture on top. Fill the kettle with enough water to cover the tops of the rolls. Cover and cook over low heat about 2 hours, adding water as needed to keep the rolls completely covered. Meanwhile, prepare the Sour Cream Sauce. In a medium saucepan, melt the butter; add the onions and cook until soft. Stir in the sour cream, tomatoes and juice. Mix well and keep warm until serving time.
Yields about 8 servings
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Old 03-30-2002, 12:27 AM   #10
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This sounds great Forney!!!!! One thing is for sure - Hungarian cooking is lot light!!!!! I think they ate this way for so long that heart disease is now a gene!!
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