Are you new to cooking? Don't be scared away from it, thinking it's too inconvenient and not worth the time it takes. I'm relatively new to cooking myself, and have discovered that it's not hard to do, it's well worth the effort, and it's even fun! If you're just starting out, I recommend obtaining copies of Betty Crocker's Good and Easy and Dinner for Two cookbooks, which have all the basics. Even though the original editions are the best, this book is still in print and can be bought new. This was always a very popular book, and the beautifully designed 1950s editions aren't hard to find. Library book sales, used book shops, and house sales always seem to have them.
The current featured recipe is ...
Also known as Csirke Paprik`as or its Americanized name of Chicken Paprikash, this recipe of an old Hungarian staple has been improved upon by Miss Patty Hlywiak of Medina, Ohio.
Hungarian Chicken Paprikas with Dumplings (Csirkepaprikas)Ingredients:
- 8 pieces (legs, breasts, thighs) frying chicken
- 1 medium onion, chopped
- 4 Tbls margarine or vegetable shortening
- 3 Tbls Hungarian paprika (I always use Szeged!)
- 1 Tbls flour
- 1 1/2 cups chicken broth
- 1/2 pint dairy sour cream
- 1 can condensed cream of chicken soup
- 1 can condensed cream of mushroom soup
- In a large heavy pot, saute onion in margarine over medium heat until golden.
- Add paprika and then flour.
- Stir over low heat until bubbling with no lumps.
- Add the broth, a little at a time, while beating with wire whisk.
- Add chicken pieces and condensed soups.
- Cover and cook over low heat until chicken is tender, about 1 1/2 hours.
- Meanwhile, prepare dumplings (below).
- Stir sour cream into pot and heat through without boiling.
- Add dumplings to pot.
- 3 eggs, beaten
- 3 cups all-purpose flour
- 1 Tbls salt, or to taste
- 1/2 cup water
- Measure flour in mixing bowl.
- Whisk together egg, salt, and water in measuring cup.
- Add whisked mixture to flour in bowl.
- Stir with spoon just enough to mix.
- Bring a saucepan of salted water to a boil.
- Using a teaspoon, scoop up only enough of the mixture to cover 1/2 of the spoon or less, and immerse in water; it will fall off.
- Repeat last step until about half the batter is gone, and then strain all dumplings under cold water.
- Repeat again with second half of batter.
Makes 50-80 dumplings.
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Most recent update: $Date: 2005/11/14 02:03:25 $