helen beveridges haluski grange stand favorite
Helen Beveridges Haluski Grange Stand Favorite
Posted by philocrates at recipegoldmine.com 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 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 saut? 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 " Its such a comfort food" Megan Schlow, New York free lance food stylist.
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pecan butter crescents
Pecan Butter Crescents (Czechoslovakia)
1 cup butter or margarine
2 cups flour
1 egg yolk, slightly beaten
1/2 pint sour cream
1 (12 ounce) can fruit filling
Confectioners sugar
Cut butter into flour. Combine egg yolk with sour cream and add to flour mixture. Form into a ball and wrap in wax paper. Chill overnight.
Divide dough into 4 portions. Roll each into a 12-inch circle. Spread fruit filling evenly over entire circle. Spread fruit filling evenly over entire circle. Cut into 16 wedges. Roll from wide end to form crescents. Bake on ungreased cookie sheet at 375 degrees F for 20 minutes or until delicately browned. Dust with confectioners sugar when cool.
It distresses me, this failure to keep pace with the leaders of thought, as they pass into oblivion. — Max Beerbohm
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gulyas
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.
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fish with sour cream (betyar fogas)
Fish with Sour Cream (Betyar Fogas)
In Hungary and Austria, Betyar Fogas is usually accompanied by boiled russet potatoes.
1 pound fish fillets
4 ounces fresh mushrooms, sliced
1 small onion, chopped
1 tablespoon butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup dairy sour cream
3 tablespoons grated Parmesan cheese
2 tablespoons dry bread crumbs
Paprika
Snipped parsley
If fish fillets are large, cut into serving pieces. Pat fish dry; arrange in ungreased 12 x 7 1/2-inch baking dish. Cook and stir mushrooms and onion in butter until mushrooms are golden, about 3 minutes. Spoon mushrooms mixture over fish; sprinkle with salt and pepper.
Mix sour cream and cheese; spread over mushroom mixture. Sprinkle with bread crumbs. Bake uncovered at 350 degrees F until fish flakes easily with fork, 25 to 30 minutes. Sprinkle with paprika and parsley.
Yields 4 to 6 servings.
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latvian gingerbread
Latvian Gingerbread
1/3 cup molasses
1 cup brown sugar
3 tablespoons lard (it must be lard)
1/2 cup butter
1/3 cup honey
2 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon black pepper
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1/2 teaspoon coriander
2 eggs, slightly beaten
2 1/4 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
Combine molasses, brown sugar, lard, butter and honey in a pot, heat until everything is melted together, but DO NOT SCORCH. If you do, the gingerbread won hold together. Add the 2 1/2 coups flour and spices to the mixture. Let the mixture cool a bit. Add eggs, then let the mixture cool completely. Add the 2 1/4 cups flour (a little bit more if the dough is sticky when kneading), baking soda and baking powder. Knead until smooth and not sticky. Refrigerate overnight.
Preheat the oven to 400 degrees F.
Roll the dough out quite thin and press gingerbread shapes. Bake until just golden and lightly brown underneath, about 3 to 5 minutes, depending on your oven. Let cool, then remove from pan.
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