Some Hungarian Recipes ( Archived) (21)

PALACINTA

1 CUP FLOUR
1/2 TEAS. SALT
3 EGGS WELL BEATEN
1 1/2 CUP MILK
1/2 tsp. Vanilla

Sift flour and salt, add milk and eggs, beat all together very well. The batter will be very thin. Pour a little batter in a large hot skillet spray some Pam over pan, tilt pan so batter will spread all over the bottom, when brown (happens quickly) Turn and brown on other side. A good crepe maker can handle 2 pans simultaneously. Spread each pancake with jelly and roll up and dust with powdered sugar. serve hot.
While the above is perfectly valid for French pancakes, the Hungarians who are world renown for their expertise with pastry have taken the idea for a rolled up, pancake type desert to an art form. Below are some variations on the theme which are peculiarly Hungarian.

In place of jelly, Hungarians use an ingredient known as LEKVAR which is Prune Jam. While this doesn't sound as good as jelly it is in fact surprisingly delicious.
The second filling favored by Hungarians is a cheese filling made with cottage cheese.

I'll post the cheese filling later when I type it up also a walnut filling.

CABBAGE NOODLES

1 Medium (about 5") head of Cabbage
1 Large Onion
1 Pound of "Wide" Egg Noodles
Butter
1/4 tsp. Salt
1/2 tsp. ground Black Pepper

Grate Cabbage and Onion and place with about 1 tbsp. of Butter, Salt and Pepper in a large skillet. Cook over low heat until mixture is greatly reduced in volume and has a light tan color. While the cabbage is cooking boil a Lb. of wide noodles, Combine drained Egg noodles with Cabbage-Onion mixture and serve. Can be used as a main coarse or side dish.

Ok this isn't exactly Hungarian but it's good enough to be. LOL

BREAD PUDDING

3 Eggs lightly beaten
4 C Milk
2 tsp Vanilla
1 tsp Cinnamon
1/2 tsp Salt
4 C cubed Bread
1 C Brown Sugar
1/2 C Golden Raisins

Combine Eggs, Milk, Brown Sugar, Vanilla and Salt. Put Bread cubes into a 9" cake pan or cassarol. Pour mixture on Bread cubes making sure they are soaked through. Sprinkle Cinnamon on top. Place in oven.
(Optional step: Place in larger pan and carefully add 1" of HOT water.) This will produce a more custard-like result.
Bake for an hour at 350 deg.

Ship, make my Bread Pudding and your tongue will slap your brains out!

your wish is my command!

SAUERBRATEN

4 LBS. BEEF, CHUCK, RUMP, OR ROUND VINEGAR AND WATER
SALT AND PEPPER 1/4 CUP SUGAR
1 ONION, SLICED 1/4 CUP RAISINS
3 BAY LEAVES 4 TO 6 GINGER SNAPS
1 TSP. PEPPERCORNS
1 CUP THICK SOUR CREAM


Sprinkle meat well with salt and pepper and rub in thoroughly.
Place with onions, bay leaves and peppercorns in a deep earthen dish. Add water to vinegar, (equal parts if vinegar is very strong) and add salt and sugar to taste (better without the sugar ed). Pour hot over the meat to cover. Cover dish well, put in a cool place, let stand 8 days (3 days is more than enough ed).
After marinating;
Put meat in Kettle (Roasting Pan ed) add onion and a little of the spiced vinegar, place in a hot (400ø ed) oven (Uncovered ed) to brown all over, then, put on tight fitting cover and let cook slowly about 3 hours or until tender. Add more of the vinegar if necessary. Take out the meat, slice for serving and keep hot. Strain liquid in kettle, skim off fat. Let sugar melt in an iron Spider, (large skillet ed) add very gradually the strained liquid, then the raisins and ginger snaps, cook until thickened and smooth and pour while hot over meat. Add 1 cup of thick sour cream to gravy if desired.

This recipe is from "The Settlement Cookbook" circa 1920 I've edited it somewhat so people today will understand what they're talking about ie most people today wouldn't know what a spider is. Also back in those days vinegar was not as consistant as it is today. Personally I believe sauerbraten was originally intended to be made from venison and I have made it using venison a few times and it is outrageous.