Escolar Documentos
Profissional Documentos
Cultura Documentos
By Carol MacLeod
Treasures of Hungarian Cooking
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Treasures of Hungarian Cooking
Table of Contents
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Treasures of Hungarian Cooking
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Treasures of Hungarian Cooking
Section 1
Soups
CHICKEN SOUP
Csirkeleves
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Treasures of Hungarian Cooking
Section 1
Soups
Bring water and cherries to boil and add cinnamon, salt. Blend
thoroughly the flour in the sour cream and gradually add to soup and
simmer for 10 minutes and add sugar to taste.
CHERRY SOUP
Cseresznyeleves,
Lightly brown flour in butter. Mix beaten egg yolks with ½ cup of
milk. Mix with remaining milk and cream. Add to flour and butter
mixture. Slowly let it come to a boil. Places cherries, juice, salt, and
sugar in milk mixture. Cook 10 minutes. May be served warm or
cold. Delicious served
Warm with croutons.
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Treasures of Hungarian Cooking
Section 1
Soups
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Treasures of Hungarian Cooking
Section 1
Soups
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Treasures of Hungarian Cooking
Section 1
Soups
Melt butter in a deep pot; add 2 tbsp. Flour, brown to a rosy, deep
brown. Add caraway seeds, paprika, black pepper, salt and ½ cup
cold water, stir well. Add rest of water and bring to boil, simmer for
5 minutes. Beat 2 eggs, pour into soup, let simmer 2 more minutes.
Serve piping hot.
MUSHROOM SOUP
Gombaleves
Melt butter in deep pot. Add onion and mushrooms, cook slowly
about 15 minutes stirring occasionally, add flour and stir well. Add
milk and water slowly, bring to a boil. Add parsley, carrots, salt and
pepper. Cook about 20 minutes. Add sour cream just before
serving. Serves from four to six people.
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Treasures of Hungarian Cooking
Section 1
Soups
Cook diced potatoes with salt, bay leaves and onions in deep pot
in 1 ½ cups water for 15 minutes. In skillet, brown flour in melted
butter. Add 1 ½ cups cold water and stir until smooth. Pour this
mixture into cooked potatoes, boil a few minutes. Add sour cream
just before serving. Serves 6
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Treasures of Hungarian Cooking
Section 1
Soups
NOODLES FOR SOUP
Gyurt teszta
Place flour and salt in bowl, make a well in center. Put eggs and
water into well and work into smooth dough. Work for 10 minutes
with heel of the hand turning constantly. Dough must be very
smooth. Cover with bowl and let rest for 20 minutes. Roll out from
center to edges until it is about 7 inches in diameter. Then begin
rolling from one edge until all dough is on rolling pin. Deep dough
well floured so it will not stick together. Roll in this manner, turning
dough frequently, until very thin. Lay dough flat and let dry 15
minutes, turn over and dry 10 minutes. Cut into strips 2 inches wide,
and flour. Stack 4 or 5 strips and cut thin or broad noodles as
desired with a very sharp knife. Toss lightly on board and let dry.
Can be used immediately. To store, dry at least for 2 days.
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Treasures of Hungarian Cooking
Section 2
Salads and Vegetables
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Treasures of Hungarian Cooking
Section 2
Salads and Vegetables
PAPRIKAS POTATOES
Paprika’s krumpli
Fry bacon until crisp and remove, add diced onion and green
pepper, simmer for about 5 minutes and add paprika, salt and black
pepper. Add potatoes and water and cook until the potatoes are
tender. Top with bacon strips.
CUCUMBER SALAD
Uborkasalata
Peel cucumber; slice thinly, also the onion. Sprinkle with salt and
set aside for ½ hour. Then squeeze a few at a time (discarding
liquid). Pour over this the vinegar, water, sugar, black pepper, green
pepper and mix thoroughly. Sprinkle paprika on top before serving.
If desired, sour cream may be added.
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Treasures of Hungarian Cooking
Section 2
Salads and Vegetables
Fry bacon and when brown remove from fat and set aside. Boil
water, vinegar, sugar, salt, garlic and bacon fat and pour over lettuce
that has been separated and garnish with fried diced bacon. ¼ pint
of sour cream may be poured on this, if desired.
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Treasures of Hungarian Cooking
Section 3
Main Dishes
SZEKLER GOULASH
Szekely Gulyas
CHICKEN PAPRIKAS
Csirkepaprikas
1 chopped onion 2 tbsp. Salt
4 tbsp. Shortening 4 to 5 lbs. Chicken cut in pieces
1 tbsp. Paprika 1 ½ cups water
1 tsp. Black pepper ½ pint sour cream
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Treasures of Hungarian Cooking
Section 3
Main Dishes
DUMPLINGS
Gomboc
3 beaten eggs 1 tbsp. Salt
3 cups flour ½ cup water
3 tbsp. Sour cream
Mix all ingredients together and beat with a spoon. Drop batter by
teaspoonful into boiling salted water. Cook about 10 minutes. Drain and rinse
with cold water. Add to paprikas.
Lightly brown onion and green pepper in butter, add hot dog,
brown. Add salt, paprika, and pepper. Sprinkle flour over
ingredients and stir. Add tomato juice. Stir. Add potatoes and
water. Bring to a boil then lower hear and simmer until potatoes are
tender. Garnish each serving with a tablespoon of sour cream.
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Treasures of Hungarian Cooking
Section 3
Main Dishes
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Treasures of Hungarian Cooking
Section 3
Main Dishes
STUFFED CABBAGE
Toltott kaposzta
1 ½ lb. Lean pork, or beef ground 1 pint water
½ cup rice 1 small can tomatoes
2 medium onions chopped 1 small can Sauer kraut
4 tbsp. Bacon fat 1 large head cabbage
1 tsp. Paprika 1 lb. Neck bones
(optional)
2 ½ tsp. Salt 1 egg well beaten
Fill large pot half full with water. Bring to a boil and add 2 tbsp.
Salt and 1 tbsp. Vinegar. Core cabbage, place in boiling water to
cover. With fork in on hand and knife in other hand, keep cutting
off the leaves as they become wilted. Drain. Trim thick center vein
from each cabbage leaf. Set cabbage leaves aside to cool.
Parboil rice in 1-½ quarts of boiling water for 5 minutes. Drain,
thoroughly. Fry chopped onion in bacon fat until light brown. Cool.
Mix all other ingredients with rice and onion mixture, blend
thoroughly. Place 1 large tbsp. of meat mixture into each cabbage
leaf. Roll up and tuck both ends into make a nice neat roll. Rinse
Sauer kraut in strainer with cold water and let drain. Place neck
bones with a layer of Sauer kraut in bottom of 6-quart pot. Place
cabbage rolls close together in layer. Sprinkle 1/3 of remaining Sauer
kraut on cabbage rolls. Place ½ can tomatoes on top; continue
process until cabbage rolls are used up. Put remaining Sauer kraut
and tomatoes on top. Sprinkle with salt. Add 1-pint water or
enough to cover. Cook for approximately 1-½ hours or until tested
as done.
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Treasures of Hungarian Cooking
Section 3
Main Dishes
Cut steak into portions. Pound well. Sprinkle with salt, flour and
paprika. Brown in hot butter until light brown. Put in baking dish.
Add onions, green pepper, tomato juice and water. Simmer or bake
slowly for about 1 ½ hours in covered pan. Take meat out. Mix sour
cream with 1 tsp. Flour and a little water. Add to the sauce slowly
and stirring constantly, bring to a boil. Pour over meat again and
heat. Serve.
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Treasures of Hungarian Cooking
Section 3
Main Dishes
POTATO PANCAKES
Krumpli-palacsinta
4 large grated raw potatoes 2 Tbsp. flour
½ tsp. Salt shortening
1 egg
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Treasures of Hungarian Cooking
Section 4
Cakes and Pastries
BAVARIAN CREAM
Felseges krem
1 tbsp. plain gelatin 1/3 cup sugar
¼ cup cold water 1 tsp. Vanilla
1 ½ cups milk, scalded ½ cup whipping cream
3 eggs, separated
Soften the gelatin in the water for 5 minutes. Add the milk and stir
until the gelatin is dissolved. Beat the egg yolks until thick and the
whites until stiff. Combine the egg yolks and sugar in the top of a
double boiler. Add the gelatin mixture and cook over hot water for 5
minutes, stirring constantly, until the sugar is dissolved. Add the
vanilla. Cool and chill until slightly thickened. Whip the cream until
stiff and fold it into the mixture. Then fold in the beaten whites.
Rinse a mold with cold water and pour in the mixture. Chill in the
refrigerator until firm (Serves 6)
Another way to serve--- When ready to serve, scoop Bavarian
cream into a tall glass, add a small layer of frozen strawberries ( any
other fruit may be used), alternate in layers and return to refrigerator
until ready to serve.
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Treasures of Hungarian Cooking
Section 4
Cakes and Pastries
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Treasures of Hungarian Cooking
Section 4
Cakes and Pastries
Beat the sugar, eggs, salt and sour cream together, mix in the cottage
cheese. Mix well. Spread each Suzette generously with the cottage
cheese filling. Roll and place in a buttered glass baking dish. Spread
top with sour cream and bake at 350 F for 35 minutes. Delicious
served warm
Apple Filling
Core, halve and thinly slice the apples. Melt butter in a heavy
skillet, add sliced apples and cover with sugar. Cover and slowly
steam for ½ hour, turning occasionally until apples are soft. Keep
warm until ready to use. Makes enough filling for 8 or 10 inch
palacsintas.
Simple dessert---just add your favorite jam roll up and sprinkle with
powered sugar- serve immediately
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Treasures of Hungarian Cooking
Section 4
Cakes and Pastries
CRESCENTS
Kufli.
Mix flour and butter. Mix egg yolk and sour cream together, mix all
together. Make small balls, walnut size. Put into refrigerator
overnight. Roll out one at a time. Put walnut or lekvar on top. Bake
at 350 degrees for 15 to 20 minutes.
Filling
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Treasures of Hungarian Cooking
Section 4
Cakes and Pastries
Sift together flour and salt. Cut in butter until particles are the size of
small peas. Sprinkle the orange juice and water over mixture, tossing
lightly with fork until dough is moist enough to hold together. Form
into a ball. Roll out on lightly floured board to 18" x 16” rectangle.
Spread date filling over half of pastry along 16” side. Fold over other
half to form a sandwich. Cut into strips with a pastry wheel or knife
to 3x 1 ½ inches. Give each strip a complete twist. Brush with milk
and sprinkle with granulated sugar. Place on un-greased baking
sheets and bake at 450 degrees for 12 to 15 minutes.
Date Filling
1 cup ( 1 package)dates, chopped
½ cup liquid orange juice and water
½ cup walnuts (chopped)
2 tsp. Grated orange rind
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Treasures of Hungarian Cooking
Section 4
Cakes and Pastries
Set oven at 325 degrees. Cream butter and sugar together until
light and fluffy. Add eggs, one at a time, beating well after each
addition. Add flour with has been sifted with baking powder. Add
vanilla. Add baking soda to sour cream, stirring to blend. Quickly
add sour cream mixture to batter, blending well. Fold in raisings.
Pour half of batter into greased and floured tube pan. Add half of
topping mixture over batter. Add remaining batter then top with rest
of topping mixture. Bake approximately 60 minutes or until cake
tester comes out clean. If desired, bake in rectangular pan 11x6
inches. Sprinkle topping over it and do not over-bake.
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Treasures of Hungarian Cooking
Section 4
Cakes and Pastries
BUTTER FLAPS
Toltott vagas teszta
Mix butter with flour as for pie dough. Blend in beaten egg yolks and
mix lightly. Then shape into small balls the size of a walnut. (makes
about 50 to 55 balls.) Place in dish on wax paper in layers and
refrigerate overnight.
FILLING
9 stiffly beaten egg whites ½ lb. Powdered sugar
¾ lb. Shelled walnuts (finely ground)
Fold powdered sugar into beaten egg whites. Then lightly fold in
ground walnuts.
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Treasures of Hungarian Cooking
Section 4
Cakes and Pastries
3 c. flour Filling
½ lb. Butter ½ lb. Ground walnuts
1 tbsp. sugar 3 egg whites beaten
3 egg yolks 3 tbsp. sugar
½ pt. Sour cream Frosting
1 tsp. Baking powder 1 c. powdered sugar
1/8 tsp. Baking soda juice of ½ lemon
¼ lb. Cream cheese
Cream butter, sugar, egg yolks, and sour cream. Gradually add
flour, baking soda, and baking powder and knead until dough leaves
hand. Divide in three balls. Roll out one ball and place in bottom of
10x16 pan. Spread with nut filling. Place second layer of dough and
spread raspberry jam. Place third layer of dough on top and bake at
350 degrees for 30 min. Frost as soon as taken from oven.
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Treasures of Hungarian Cooking
Section 4
Cakes and Pastries
Beat egg yolks until lemon colored, add brown sugar and cream well.
Add breadcrumbs, sifted flour, baking soda, baking powder and salt.
Then add flavoring, oil and the walnuts last. Mix lightly, then fold in
beaten egg whites. Bake in two 10” or three 9” cake pans lined with
oiled wax paper for 30 minutes in a 350 degree oven. Frost with
Custard frosting using the same flavoring that was used in the cake.
Beat egg yolks slightly and add sugar gradually. Beat well. Fold in
beaten egg whites. Gradually sift flour and salt over mixture. Gently
sprinkle lemon rind and fold into mixture.
Bake in 9” tube pan at 325 degrees for 45 minutes.
Invert tube pan on a bottle. Cool cake before removing from pan.
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Treasures of Hungarian Cooking
Section 5
Frosting and Fillings
CUSTARD FROSTING
Kremes maz
Combine sugar, flour, eggs and milk. Cook until thickened. Cool.
Add creamed butter and shortening, powdered sugar and vanilla.
Beat until smooth.
Melt chocolate in top of double boiler. Add hot water and blend.
Add eggs and sugar. Remove from fire, but allow mixture to stand
over hot water, stirring constantly until it is slightly thickened (about
3 minutes). Cool quickly to lukewarm. Add butter, 2 tbsp. at a time.
Stir and blend after each addition. This frosting may be kept in
refrigerator until needed. It can then be spread on cake which is
almost cold.
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Treasures of Hungarian Cooking
Section 5
Frosting and Fillings
ICING
Maz
Beat: 1 egg white until stiff. Boil ¾ cup milk. (let cool). Add 1 cup
SUPER-FINE SUGAR and beat well. Add 1 tsp. Vanilla, ½ cup
sweet butter, ½ cup Crisco and beat. Add milk a little at a time.
Keep on beating until all milk is used and the sugar is dissolved. Beat
with a stand mixer for satisfactory results.
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