Earlier this week, I received a special email from one of the blog readers who wanted to share the following recipes with all of us. Unfortunately, I am unble to share her full name since it wasn’t included. Nonethe less THANK YOU Gloria for sharing your family recipe with all of us. Be sure to add a comment to this post at the end and let us know all about you!
Having been raised as a first generation American with two Hungarian parents, I want to share with your readers the authentic Hungarian recipe for Chicken Paprikas and Nokedli (dumplings.)
1 onion chopped
1/4 cup oil
2 tablespoons salt
1 tablespoon paprika
4 to 5 pound chicken cut up
1 1/2 cups water
1/2 pint sour cream
Brown onion in oil; mix in seasonings; add chicken and brown 10 min. Add water and simmer until tender. Remove chicken; add sour cream to drippings admix well. Add dumplings; arrange chicken on top. Heat and serve.
3 eggs beaten
2 1/2 cups sifted flour
1/2 cup water
Blend ingredients together, adding more flour if necessary, to make batter stiff. Drop by teaspoonful into boiling water. Cook ten minutes; rinse with cold water; drain.
Hope someone enjoys this recipe as my family has for many, many years. Keep up the interesting articles! I am hoping you will share with us some more articles from The Duquesne Times.
Since you whetted our appetites Gloria, I thought I would gear everyone up to begin thinking about some traditional Easter food recipes that an adventurous hunky might just want to try out for the upcoming holiday!
1 cup milk, scalded
1 package cake yeast in 1/4 cup of water
3/4 tsp salt
4 1/2 cups flour
1/2 cup sugar
3 egg yolks
1/2 cup shortening
1 cup raisins
1. Preheat oven to 400 degrees
2. Add milk to salt, sugar, and shortening. Add soft yeast and 1 1/2 cups of flour. Beat well, let rise until very light.
3. Add egg yolks and flour, knead, and let rise til doubled. Roll to 1 inch thickness and cut into rounds.
4. Set close together on greased pan and let rise. Glaze surface of each with egg white diluted with water.
5. With sharp knife, cut a cross on tip. Bake about 20 minutes in hot oven. Just before removing from oven, brush with sugar and water.
6. Fill the cross with plain frosting (optional, but traditional)
1 cake yeast
1 cup warm water
1 tablespoon sugar
2 cups milk (brought to a boil)
1/2 cup sugar
1/4 pound butter (1 stick)
8 cups of flour
2 tablepsoons salt
1 cake yeast
1/2 cup warm milk
1 tablespoon sugar
1 pound dry cottage cheese
1 cup sugar (to taste)
1 teaspoon salt
1 teaspoon lemon zest
1 teaspoon of baking powder
3 cups flour, sifted
- Crumble yeast in 1/2 cup water and 1 tablespoon sugar. Set aside for 5 minutes. Pour boiling milk over remaining 1/2 cup water, sugar and butter. Cool to lukewarm. Sift flour into bowl; add salt, eggs, milk mixture and yeast. Knead dough until smooth and elastic. Cover and let rise until doubled in bulk, about 2 hours, in a warm place.
- Crumble yeast in warm milk to which 1 tablespoon of sugar has been added and let stand 5 minutes. Mix cottage cheese with spoon until smooth. Add raisins and yeast mixture. Add unbeaten egg yolks, remaining sugar, salt, lemon zest, baking powder and flour; knead well. Set aside to rise until doubled in bulk (about 2 hours).
- When the basic dough has doubled in size, turn out onto a lightly-floured board and divide into 4 parts (one part of the basic dough is for decorating, the remaining 3 parts are for the 3 loaves). Shape three of the parts into rounds. Let basic dough stand on the board covered for 15 minutes. Take one part of the basic dough and lightly punch around the edge so that the center is elevated. Take the cheese dough divide it in thirds. Place one third of the cheese dough around the elevated edge of the basic dough; then lightly make an opening in the center. Join edges; press carefuly so that the cheese dough is completely covered. Place dough in a pan and let rise about 30-45 minutes. (Round pans or stainless steel bowls are typically used here.) Use the remaining part of basic dough to make braids, crosses, etc and attach with a little egg yolk. Brush the top with egg yolk before placing in oven. Bake for 10 minutes at 325 degrees F. Increase to 350 degrees F and bake for an additional 40 minutes.
Kolachki, Kolacky, Kolachy, Kolace, Kolachi, Kolache, or Kolachke
24 ounces cream cheese (3 pkgs)
2 lbs butter
8 cups flour
Filling A walnut
½ lb walnuts , chopped fine
honey , enough to bind
Filling B Lekvar
2⁄3; cup water
1 teaspoon lemon zest
3 tablespoons lemon juice
1⁄3; cup brown sugar
Filling C apricot or peach
1 ½ cups dried fruit
½-¾ cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla or 1 teaspoon almond extract
Filling D Cream Cheese
16 ounces cream cheese (2 pkgs)
½ cup sugar
1 beaten egg
1 teaspoon vanilla
Filling E Pineapple
1 (16 ounce) can crushed pineapple
2 tablespoons cornstarch
1 pinch salt
Filling F Cherry-Choc-nut
1 cup drained canned sweet cherries
¼ cup semisweet chocolate , chopped fine
¼ cup walnuts , chopped fine
¼ teaspoon almond extract
Filling G poppyseed
2 cups scalded milk
1 lb ground poppy seed
1 ½ cups sugar
Preheat oven to 350
Allow cream cheese and butter to soften to room temperature Mix till well blended.
Add Flour a little at a time and mix in till well blended.
Divide into balls. one ball for each filling you will make and wrap and refrigerate for at least 4 hours or overnight.
Using one ball at a time, Roll out square about 1/8 inch thick on board sprinkled with flour or confectioners sugar or a combination. You can cut the dough into 2 inch squares and place a little filling on each square and fold the dough over. As a time saver, I place a little filling in a line across the bottom of the dough and roll till filling is covered. Should be about 1/2 inch in diameter (or a little more).
With a knife, cut through the dough at that point and cut the roll into 1 1/2 to 2 inch pieces. Then place a little filling in a line across what is now the bottom and repeat steps.
Place on ungreased cookie sheet and bake for about 20 minutes.
(I found that they were better if I turned them over after about 10 minutes) Check them at 10 and see how they are doing on the bottom.
Cool for a couple of minutes then place on wire rack to cool.10FILLING A (walnut) Mix ingredients until blended.
FILLING B (Lekvar) Simmer ingredients (except brown sugar) covered for 25-30 minutes until very soft and most of the water is evaporated Uncover last few minutes if necessary remove from heat and mash Stir in brown sugar will keep in refrigerator for a long time in a covered jar Lekvar can be purchased in the Jewish section of grocery store already made.
FILLING C (Apricot or Peach) Place fruit in medium saucepan and cover with water until about an inch over the fruit bring to boil and reduce to simmer for 35- 45 minutes until very tender mash until fruit is smooth Add cinnamon and vanilla add 1/2 cup sugar to taste– and more if desired.
FILLING D (Cream Cheese). Allow Cream Cheese to soften to room temperature. Mix all ingredients until well blended.
FILLING E (Pineapple). Combine, Cook until thick, cool.
FILLING F (Cherry-Choc-nut). Chop cherries in food processor until finely chopped. Add remaining ingredients and blend well.
FILLING G (poppyseed) — Mix together and set aside till milk is absorbed and mixture is cooled.
In closing, I found an article about coloring Easter eggs that was published in the Duquesne Times, 100 years ago in 1912. If anyone tries any of these techniques, let us know your results!!