Crispy oatmeal cookies are always a delight. These ones are extremely easy to throw together.
Butter cookie sheets. Preheat oven to 325ºF.
Beat egg until light. Beat in sugar. Stir in butter, oatmeal and salt. Drop by teaspoonfuls 1-1/2″ apart. Flatten with knife dipped in cold water. Bake about 10 minutes till golden.
Yield: 36 cookies.
Paprika is sweet and/or pungent dried red pepper and a staple in the Hungarian kitchen. Paprikash is made by stewing your ingredients in a thick, paprika-based gravy-like base.
In frying pan, cook bacon or lard, add finely chopped onion, and brown till golden. Add chopped tomatoes, green pepper rings, and paprika. Cook until pepper is well wilted.
Peel and quarter the potatoes. Add the bacon/tomato/pepper mixture, barely cover with water, and simmer until tender and liquid is reduced to a thick gravy. Season to taste with salt and pepper.
Hungarian Cabbage Noodles
Place grated cabbage in a large bowl and sprinkle liberally with salt. Allow to sit for an hour or two. Squeeze out excess water.
In large, heavy frying pan, heat oil and add cabbage. Cook over moderate heat, stirring, until cabbage is well browned, adding more oil as needed. Some people sprinkle on a teaspoon or so of sugar to help brown the cabbage without actually sweetening it. Season with extra salt and pepper to taste.
Cook noodles, toss together with cabbage and serve in liberal quantities.
Many recipes for Hungarian Cabbage and Noodles also call for a small, finely chopped onion to be fried with the cabbage. I haven’t tried that version but I have added one small, crushed garlic clove and just a pinch of crushed, dried basil just before tossing the cabbage together with the noodles, and it’s one of my favorite taste treats.
* The recipe calls for lots of lard or oil, and the cabbage seems to sop up whatever grease you throw at it. However, I have several times used only the minimum of oil (avocado oil or any other mild, unrefined vegetable oil will work) to keep the cabbage from sticking and burning, and it has come out fine, albeit drier than the traditional version. I’ve used grated cabbage and coarsely shredded cabbage, and the coarser cabbage tends to hold the moisture better. I’ve even used the dry cabbage pulp left over from making cabbage juice in my masticating juicer. It works, too, although, since the pulp is super fine, it is also much drier.
Loretta’s recipe.
Simmer sauerkraut, ham hock, peppercorns, bay leaf and mushrooms in water, covered, for 1 hour. Fry onion, stir in flour and cook 2 minutes without letting brown.
Take off heat. Add paprika, caraway. Return to heat. Mix with a little broth and then add to soup, Add chorizo and cook 15 minutes. Skim fat off. Add sour cream, salt and vinegar to taste.
These easy-to-make chocolate and oats treats were always a great favorite in our household while growing up.
Combine cocoa, milk, butter, sugar and salt together in pot and bring to boil. Remove from heat and add oats, walnuts and vanilla. Stir well. Drop onto waxed paper and cool.
This recipe was inspired by Mom’s Stuffed Cabbage Rolls, which were a staple in our home when we were growing up. Now that I no longer eat animal products, this version made with beans and Portobello mushrooms, completely satisfies the urge for some of Mom’s home cooking, especially when topped off by rich Cashew Sour Cream. Just like the original Cabbage Rolls, they’re always better the next day!
Have ready the 12 trimmed and blanched collard leaves (you can use cabbage leaves if you’d prefer).
In a large bowl, mix together the cooked rice and beans.
In a skillet, fry the onion, peppers, and celery in a little olive oil until soft. Add to the rice/bean mixture along with the diced Portobello mushrooms Season with salt and pepper, the sage, chives, and optional nutritional yeast and kelp powder. Combine well. If it’s sticky, so much the better.
Set a collard leaf,, stem-end toward you, flat in front of you and heap a tablespoon or two of filling near the bottom edge. Roll forward, tucking the sides in as you roll, and finish rolling, leaving the final edge underneath the roll so the weight of it holds it closed.
Spread a thin layer of tomato sauce (below) on the bottom of a 9×13″ oven-proof dish and nestle the rolls together on top of the sauce so that they hold each other in place snuggly. Pour enough of the tomato sauce on top to cover the rolls and fill in some of the spaces. The sauce will keep your rolls moist.
Place in a pre-heated 350 F (180 C) oven for about 45 minutes, until much of the sauce is absorbed and bubbly.
Remove rolls carefully with a spatula onto serving plates and top with dollops of Cashew Sour Cream (below). Top with extra heated tomato sauce at the table if you’d like the rolls moister.
Seasoned Tomato Sauce:
Combine all ingredients over low to medium heat and cook for about 15 minutes to meld flavors.
Blend the cashews, tofu, lime/lemon juice, vinegar, avocado (or oil) and salt to taste in a small food processor or blender until smooth and fluffy. This will make a thick, stiff cream that will easily keep in the fridge (covered) for a couple of days should you have any left over.
Rich crescent rolls filled with nuts or cheese, very similar to Hungarian beigli.
Dissolve yeast in warm milk with 1 tbsp sugar. Mix 1/2 cup sugar, flour, butter and salt until crumbly.
Form a well in center and add the yolks, sour cream and yeast mixture. Knead lightly.
Refrigerate overnight, covered. Roll into tennis-sized balls. Roll each ball into a circle. Fill and roll into crescents (see fillings, below). Let rise.
Bake at 350F until golden.
Nut Filling:
Beat 1 egg. Add 1 cup ground nuts, 1/2 cup packed brown sugar and 1 T cinnamon.
Cheese Filling:
Combine 1/2 lb. cottage cheese, 2 to 4 T sugar, 1 tsp vanilla, 1 tsp lemon peel, 1/2 cup raisins
Uncooked Green Sauce
Plunge peeled tomatillos in boiling water for about 30 seconds. Remove and run under cold water. Grind the chiles, onion, garlic, coriander and salt together in blender. Add the tomatillos, a pinch of sugar and the water and blend well.
For Salsa Verde Cocida (Cooked Green Sauce), substitute vegetable or chicken broth for the water in the above recipe and simmer sauce for 1/2 hour until slightly thickened.
Mix flour, salt and 1-1/2 tsp sugar. Cut in butter. Dissolve sugar in water and add yeast. Add beaten egg yolk to milk. Add this to flour, blend well. Add yeast and water mix. Cover and chill 2 hours.
Roll sticky dough 1/3″ thick and cut into 6×1/2″ strips. Twist into spirals on greased baking sheet. Cover and let double. Bake at 400ºF for 10 minutes. While still warm, ice with thin icing sugar/ butter/ vanilla topping and sprinkle with chopped walnuts.
Pork chops smothered in a top dressing of sage-seasoned sweet creamed corn, baked to a lovely crisp crust with a moist, savory interior.
Brown the pork chops in oil. Place in deep oven-proof dish in single layer.
Combine finely chopped or crumbled bread, onion, egg, creamed corn, celery, green pepper, and seasonings. Moisten with broth if necessary. Spoon on top of chops and smooth out to edges in even layer.
Bake at 350 F for 1- ½ hrs.
Serve with pan-fried potatoes.
Sage Herb (Salvia Officinalis)
