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Main Reviews Selected Recipes
Selected Recipes
Many of these Hungarian recipes originated in Hungary. Others started out Hungarian and became Americanized. Others started out American and were then touched by Hungarian hands. Still others have their Hungarian background with religious customs and food for religious holidays. Woven together these strands produce eminently do-able, distinctive dishes for family enjoyment. They come from families for families. Emma's Hungarian Goulash
Ethel Quarnstrom
Emma Weiss
Preparation time: 3 hours
4 tablespoons Crisco (white vegetable shortening)
2 large onions, diced
2-1/2 pounds beef, diced
Boiling water
1 tablespoon chopped parsley
6 medium carrots, sliced round
1 teaspoon paprika
1 teaspoon black pepper
2 teaspoons salt
1 teaspoon garlic salt
6 large red potatoes, diced
2 teaspoons flour
In a large pot, sauté onion in 2 tablespoons of the shortening; add beef; brown for 20 minutes. Add enough boiling water to cover the meat 1 inch. Add parsley, sliced carrots, and spices. Cook about 2-1/2 hours or until done. Add potatoes after about 2 hours and cook until they are done. In fry pan, make sauce of the remaining 2 tablespoons shortening and the flour. Add sauce to the goulash. Mix well and serve.
Serves 8.
Crepes Suzette (Palacsinta)
Ruth Gluck
Preparation time: 30 minutes
2 eggs
2 tablespoons sugar
¼ teaspoon salt
1-1/2 cups flour
1 pint milk
1/3 cup melted butter
1 teaspoon vanilla
shortening
sour cream
Filling
1 pound pot cheese
1/3 cup sugar
2 egg yolks
1/4 cup flour
1 teaspoon grated lemon rind
1 teaspoon vanilla
Beat eggs, add sugar and salt. Beat well. Add flour and milk gradually. Beat until smooth. Add butter and vanilla. Batter should be thin enough to pour. If batter is too thick, add more milk. Heat very little shortening in a small frying pan. Pour on 1/4 cup batter, spread evenly, fry quickly. Turn and fry other side lightly.
To make filling, mix all ingredients in a bowl. Spread the crepes with the filling and roll. Place side by side in buttered baking dish. When ready to serve, brown on both sides. Serve with sour cream on top.
Yield: 25 crepes.
For more great recipes be sure to visit our Cookbook site!
ISBN 1-877749-28-1
$ 14.95
Published by Five Star Publications, Inc.
Paperback
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