Hungarian Style


It is important to use sweet Hungarian paprika.
Once you taste this you'll know why.
You could try to substitute yogurt for the
sour cream for lower fat.


Chicken Paprikas

2 1/2to3lb.chicken pieces
2 large onions chopped
1 stick butter or 1/2 c. cooking oil
2-3TBSP.Hungarian sweet paprika
2tsp.salt
1/4 tsp. pepper
Water to cover
1 pt. sour cream
Flour to dredge chicken (optional)
1 sweet red pepper, chopped (optional)

(1) Saute` chopped onion and(optional) chopped
sweet red pepper in butter
(or oil) til tender; remove and set aside.
(2) Brown chicken (optional, dredged in flour)
in large frying pan.
(3) On moderate heat ,add onions and water, then
sprinkle with paprika. Add salt and pepper
Cook until tender; remove to warm serving plate.
(4)Add sour cream to pan to make sauce. Adjust flavor
with additional salt and paprika ,if desired.
Arrange noodles around chicken and cover with sauce.


Homestyle Chicken Paprikas

2 1/2 to 3lb.chicken pieces
2 large onions sliced
1/4 to 1/2 c. cooking oil
2-3 TBSP. Hungarian sweet paprika
salt and pepper to taste
Water to cover
4 medium potatoes peeled and quartered
Flour to dredge chicken (optional)
1 green red pepper, (or any sweet pepper) sliced

(1) Brown chicken in oil; add to baking pan
with quartered potatoes
(2) Cook sweet red pepper and onions in
chicken drippings til soft.
Add to chicken in baking pan.
(3) Add water. Sprinkle with paprika, lt,and pep-
per. Bake for 1 to 1 1/2 hours at 350 degrees.
Serve with noodles, if desired.


veal paprika

1-2lb. veal round cut into bitesize pieces
flour
2 sliced onions
1-2 cloves minced garlic
1 C. (or more) sour cream
1-2 TBSP. paprika
salt and pepper to taste
sliced mushrooms(optional)

Brown onions,garlic, and veal (and opt. mushrooms)in butter
sprinkle with flour and brown.
Add water to cover and season with salt and pepper and paprika.
Cook at a simmer til tender.Add sour cream and additional paprika
to taste.

You can also add sweet peppers to this dish. Serve on noodles.





I believe I use more paprika than stated (as I adjust the flavor)
if you have a deep red without sour cream or deep salmon with
or until it tastes right to you !






Here is my Grandmother's recipe followed by the way I make it


Stuffed Cabbage

3 lb. ground pork
2 tsp. salt
1 T. paprika
1 T. black pepper
1/2 lb. rice
1 egg
1 large onion,minced
3 T shortening
1 large head cabbage
1 large can sauerkraut
1 #2 can tomato juice

Core cabbage, place in enough boiling salted water to cover
As heavy midvein of cabbage softens, ut off leaves
and remove to plate, cut out vein. (sound like Dracula, yet?)
Saute onion in shortening. Add meat, seasoning and rice
Mix well ,then place 1 rounded T. filling on each leaf rolling
and tucking in ends
Place in large heavy pot alternating rolls with kraut
Add tomato juice with enough water to cover. Cook covered slowly
about 1 1/2 hours or until rice is tender. Serves 8-10 people.



The procedure for cabbage rolls is essentially always the same
but I use ground beef instead of pork, I flavor it with the
same seasoning, but with the addition of Worchestershire sauce.
Instead of plain tomato sauce I like to use V-8 juice,
but the tomato sauce my Grandmother made was delicious.
I think it was the long cooking time which I recall being most of
the day. Also,I always rinse the kraut so it isn't such a strong flavor
Remember to chop and add the extra cabbage
-there's never enough, I think.



Cucumber Salad

This is the salad the way I like it-
no oil and made at least several hours ahead
two cucumbers (sliced thin with a vegetable peeler)
3-4 green onions chopped
4 TBSP. vinegar
water to cover
salt and pepper to taste
Mix together and let stand in the refrigerator.
Serve cold.Fresh dill makes a nice addition as well.


Cauliflower

Parboil cauliflower florets
butter a cup of bread crumbs
Layer a buttered baking dish with sprinkling of crumbs.
Place layer of cauliflower spread with sour cream
continue until all cauliflower is covered and end with
bread crumbs over the top.
Bake at moderate heat for 30 minutes.
Add salt and pepper to your taste.




This is one of my favorite cakes-it is rich and not too sweet
Sprinkle it with powdered sugar through a doily for a pretty
presentation.


Szegedi Cake

3/4 c. butter
2 tsp. cinnamon
1/2 c. brown sugar
1/2 c. chopped walnuts
3/4 c. sugar
3 eggs -separated ,beat whites stiff
3 c. flour
pinch salt
2 tsp. baking powder
1 c. sour cream
2 med. apples, hopped

Stir 2 tsp butter and brown sugar, cinnamon and walnuts til crumbly.
Beat butter and white sugar til creamy. Add egg yolks.
Add flour, alt, and baking powder, alternating with sour cream.
Fold in stiff egg whites. Turn 1/2 batter into greased tube pan
Sprinkle with the walnut mixture, then apples.
Top with remaining batter and bake at 350 degrees
for 50-60 minutes






Here is an old recipe from my grandmothers files.
It was given to her by her friend Mary Tuger.
Her notes state that it was the same way her mother
made csoroge.

Csöröge

12 egg yolks
3 1/2 c. all-purpose flour (approx.)
pinch cinnamon,2tsp.sugar
small glass wine or brandy
enough sour cream
to make soft dough
Combine ingredients. Roll out 1/2 inch thick
Cut into rectangles or diamonds
with piecrust wheel
Cut slit in center of each, pull one end through
Fry in deep fat, and drain on
paper towels. When cool sprinkle with powdered sugar.



I make these every Christmas
They are the best.


Kifli

dough:
4 c. unsifted flour
2 c. butter
4 egg yolks, slightly beaten
1 c. dairy sour cream
1 egg, eaten

filling:
1 1/4 lb. walnuts (ground)
1 c. sugar
1/2 c. milk
1 Tbsp. almond extract
2 egg whites whipped

(1)Cut butter into flour with pastry blender
til mixture resembles coarse crumbs. Add egg
yolks and sour cream. Stir.
Turn out on lightly floured surface
knead until smooth and shape into ball. (If
too sticky, use more flour.)
Refrigerate
(2)Filling: Combine nuts, sugar, milk, extract,
and egg white; blend well.
(3) Heat oven to 400 degrees and grease cookie
sheets.
(4)On floured surface, roll out quarter of dough
at a time to measure,16 by 12 inches,1/4 inch
thick. Cut into 2 inch squares.
(5)Place generous 1/2 tsp. filling in each square,
then overlap two opposite corners. Pinch edges
to seal. Place on cookie sheets and brush
with beaten egg.
(6)Bake 10 to 12 minutes til golden. Roll in
confectioners sugar.




© 2000 Ilona