Helen Beveridge’s Haluski Grange Stand Favorite

Posted by philocrates 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’t 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 sauté 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 ”
It’s such a comfort food” Megan Schlow, New York free lance food
stylist.

Hungarian Bread Dumplings (Zsemlye Gomboc)

Posted by Olga 8/31/02 4:39:26 pm

Serves 6-8

3 hard dinner rolls
Butter
2 cups flour
2 eggs
1 teaspoon baking powder
Salt
Milk
3 to 4 quarts water

Cut the rolls into small dice and sauté in butter
until crisp but not browned.

Mix the flour, eggs, butter, baking powder, salt, and enough
milk to make a medium dough.
Blend together thoroughly.
Fold in the
sautéed, diced rolls.

Bring 3 to 4 quarts water to a boil and add 1 tablespoon salt.
Drop the dumplings into the boiling water a tablespoonful at a
time.
When they come to the surface, taste one.
If done, remove the
dumplings from the water with a slotted spoon.
Dot with melted
butter and place in a warm oven to heat through.
If you want them
crisp, turn the oven to 400 degrees F and let them brown slightly,
but do not let them dry out.

Hungarian Pork and Sauerkraut Sandwich (Peshene)

Posted by jerseyjan 8/6/20013:46 pm

4 slices of pork butt, as meaty as possible,
sliced thin, pounded if necessary
1 large can (27 ounces) sauerkraut, rinsed, squeezed dry
1 onion, diced
2 cloves garlic, chopped
Salt
Pepper
Hungarian sweet paprika
1/4 cup (1/2 stick) salted butter
8 slices of the best rye bread

Prepare the pork butt and add some seasoning to it.
Gently brown
the pork in the butter till done.
Don’t over
cook.
Set pork aside and add sauerkraut, onions, garlic and
seasonings to the pan.
Be generous with the paprika.
Fry the kraut
till browned.
Make up 4 sandwiches being generous with the
sauerkraut mixture.

*NOTE: I sometimes add 1-2 peeled raw potatoes (diced small) to
the frying kraut.

Hungarian Rakott Burgonya (Layer Potatoes)

Posted by Olga March 20 2002 at
15:38:38

1 cup commercial sour cream
1/2 cup heavy cream
1 1/2 teaspoons salt
6 cold cooked medium potatoes, thinly sliced
3 hard-cooked eggs, sliced
1 cup finely diced, fully cooked ham
1 cup fresh bread crumbs
2 tablespoons melted butter or margarine
1/4 teaspoon onion salt

About 45 minutes before serving: Start heating oven to 350
degrees F.

Into sour cream in small bowl, stir heavy cream and salt until
well blended.

In greased 1 1/2 quart casserole, arrange one third of potatoes;
top with egg slices, then one half of cream mixture.
Add another
one third of potatoes; sprinkle with ham; pour over remaining cream
mixture; then top with remaining potatoes.

Toss crumbs with butter and onion salt, and sprinkle evenly over
potatoes.

Bake 30 minutes or until bubbly.
Nice with tossed green salad
for luncheon.

Makes 6 to 8 servings.

Makiwnyk (Poppyseed Loaf)

Posted by bettyboop50

Here is the recipe for the makiwnyk, poppyseed loaf.
This recipe
was written down by me when I was about 15 years old as my mother
was making it.
The paper is old and falling apart, so bear with me.
Don’t let this scare you from making it.
I just found it and
haven’t had a chance to re-do it.

Preheat oven to 350 degrees F.

2 cup milk, scalded and cooled until lukewarm in mixing bowl

Dissolve 1 teaspoon granulated sugar in 1/2 cup lukewarm water
(100 degrees F).
Sprinkle 1 envelope active dry yeast into
water/sugar mixture and let stand for 10 minutes.
Then stir briskly
with a fork.
Add softened yeast to lukewarm milk and stir.
Beat in
3 cups flour.
Cover bowl and let sit in a warm place until light
and full of bubbles, approximately 1 hour.

To that stir in:

1 cup granulated sugar
1/2 teaspoon salt
1/2 cup melted butter
1 teaspoon grated lemon rind

Beat just till mixed.

In a small bowl, beat with a fork 3 eggs and 3 egg yolks.
Stir
into above batter.
Add 2 cups flour and beat vigorously.
Add
another 4 to 4 1/2 cups flour working it in with a rotating motion
of your hand.
Turn dough over on a lightly floured surface and
knead 8 to 10 minutes.

Shape into a smooth ball and place in a greased bowl turning the
dough once.
Cover and let rise until doubled, about 1 1/2 to 2
hours, approximately.

Punch down dough and divide into 3 equal parts.
Roll each into a
1/2″ thick rectangle.
Spread with poppyseed filling or nut filling
and roll up each rectangle in a jelly roll fashion.
Pinch seams to
make edges secure and turn under loaf.
Place on greased baking
sheets and cover and let rise until doubled in size.
Brush tops
with butter and bake in oven for 1 hour.

Note: this makes 3 loaves

Poppyseed or Nut Filling
1 pound poppy seeds or ground nuts
(I think she used walnuts)
1 cup granulated sugar
3/4 cup (1 1/2 sticks) melted butter
1 cup hot milk
1 to 2 tablespoons grated lemon rind

Combine all filling ingredients in a mixing bowl and beat until
totally incorporated, set aside.

I just go out to the supermarket and purchase the Solo poppyseed
or nut paste and use that - it’s quicker.

Babka Fillings

Posted by bettyboop50 May 1, 2001

Cinnamon Sugar
2 tablespoons sweet softened butter
1/4 cup granulated sugar
1 teaspoon cinnamon

Combine all ingredients with a fork until crumbly.

Chocolate Babka
1/4 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup melted sweet butter

Combine together cocoa and sugar.
Brush surface of dough with
melted butter.
Sprinkle with cocoa/sugar mixture.( If you like you
can sprinkle with 1/3 cup chopped pecans).

Cheese Babka
8 ounces farmer cheese
2 tablespoons granulated sugar
1 tablespoon flour
1 large egg yolk
2 teaspoons grated orange zest
or 1/2 teaspoon vanilla extract

Combine together all ingredients mixing well.
Spread on surface
of dough.
(If you like you can add 1/4 cup raisins after you spread
the cheese.)

Mom’s Crumb’s
2 1/2 cups flour
3/4 cup granulated sugar
2/3 cup butter

Combine all ingredients well.

Poppy Seed Filling
1 pound poppy seeds
1 cup granulated sugar
3/4 cup (1 1/2 sticks) butter
1 cup hot milk
Grated lemon rind from 1 lemon

Combine all of the ingredients and beat well.
Set aside until
ready to use.
(I always make this in advance and let it sit).

Ground Nut Filling

Basically the same as above, except you omit the lemon.
Mom once
in a while would add some vanilla and if she used almonds, she
would add some almond extract ( don’t add too much as almond
extract is very potent).

1 pound ground nuts, your choice
1 cup granulated sugar
3/4 cup (1 1/2 sticks) butter
1 cup hot milk

Combine all of the ingredients and beat well.
Set aside until
ready to use.
( I always make this in advance and let it sit.)