I was tempted to write a long story about how when my great-great-grandmother was a girl she smuggled this Creamed Cabbage Soup with Kolbasz (Kaposzta Leves Fustolt Kobassza) recipe out of Hungary by sewing a copy of this in the hem of her skirt. That didn’t happen. For one thing, my grandmothers were variations of the German/ Polish/ Swiss theme. For another? I got this from a church cookbook which is freely available at Archive.org .
[archiveorg st-emeric-church-hungarian-cookbook-ocrd width=560 height=600 frameborder=0 webkitallowfullscreen=true mozallowfullscreen=true]
Creamed Cabbage Soup with Kolbasz (Kaposzta Leves Fustolt Kobassza)
Print Recipe
Course Dinner, Lunch, Soup
Cuisine Hungarian
Keyword Cabbage, Kielbasa, Sauerkraut, soup
1 lb sauerkraut 2 qt water 1 Tbsp lard or shortening 2 Tbsp flour 1 small onion 1 tsp salt 2 Tbsp. sour cream ½ lb smoked kolbasz (Hungarian sausage)
Rinse off sauerkraut.
Drain.
Cook in 2 quarts of water.
Add salt and cut up kolbasz.
Cook for 15 minutes.
Brown flour in lard.
Add diced onion; brown a little longer.
Pour into this ½ cup water.
Add to cabbage and kolbasz mixture.
Cook for 30 minutes and add sour cream.
[archiveorg st-emeric-church-hungarian-cookbook-ocrd width=560 height=384 frameborder=0 webkitallowfullscreen=true mozallowfullscreen=true]
Making pasta is one of those things that I never thought that I would fall in love with. Now, unlike this recipe I do go for the easy way- yes I have a pasta maker attachment for our kitchen-aid . You can also buy or cut roll it out and cut as the instructions say. Honestly though- the attachment for the Kitchen-Aid is one of the best buys I’ve made (it makes making pierogi a breeze).
Homemade Noodles
Course: Dinner
Cuisine: Italian
Keyword: homemade pasta, italian, pasta
Servings: 2 pounds
6 eggs 6 tablespoons light cream 1 teaspoon salt 4½ cups flour about
Combine eggs, cream, and salt.
Beat thoroughly.
Stir in flour gradually to form a dough that can be formed into a ball.
Knead on a lightly floured surface for 10 minutes.
Divide dough into 4 portions.
On a lightly floured surface roll each portion, stretching the dough, until paper-thin and transparent.
Let dry for 30 minutes.
Cut into strips of desired widths.
Drop into boiling salted water (½ pound or 2 cups noodles, 2 quarts water, 2 teaspoons salt) and cook for about 6 minutes.
Drain.
Yield: 2 pounds of uncooked noodles
APPLE PUDDENY
Course: after church coffee hour, Dessert
Keyword: apple, church foods, dessert
4 medium cooking apples ½ teaspoon grated nutmeg ½ teaspoon salt 2 teaspoons fresh lemon juice ½ teaspoon baking soda ⅓ cup butter 1 teaspoon ground cinnamon ½ cup sugar ⅓ cup water 1 teaspoon grated lemon rind 1 cup quick-cooking oats
Pare and core apples.
Cut into eighths and place in a greased baking dish about 10"x6".
Sprinkle with combined spices, sugar, and a little salt.
Mix water, lemon juice, and grated rind and pour over apples.
Add baking soda and remaining salt to oats; work the butter into this mixture over apples and bake in preheated moderate oven (375° F.) for 40 minutes
YUGOSLAVIAN CHRISTMAS COOKIES
Course: Cookie, Dessert
Cuisine: The Balkans, The former Yugoslavia, yugoslavian
Keyword: christmas, cookie, cooky
½ lb. sweet butter ½ cup sugar 1 egg yolk ½ tsp. salt 4 egg whites 1 cup sugar ¾ cup finely ground walnuts 1 tsp. lemon extract 1 cup blackberry and current jelly 1 cup chopped walnuts
Cream butter with the ½ cup sugar.
Add egg yolk and salt.
Sift flour, measure, and stir into mixture.
Pat dough into a thin layer in the bottom of a 10x15" cooky sheet.
Beat egg whites until stiff; gradually add sugar and continue beating until of a meringue consistency.
Fold in the ground walnuts and flavoring.
Spread jelly over the dough and swirl meringue over jelly.
Sprinkle meringue with chopped walnuts,
Bake in a moderate oven ( 350°) for 40 minutes.
Cut into squares.
Makes three dozen cookies.
Printer-friendly copies:
Chicago Metallic Commercial II Traditional Uncoated True Jelly Roll Pan, 15-Inch by10-Inch Ideal for like one-sheet dinners, jelly rolls, bars, and cookies but can also be used to make one-sheet pan meals, roast vegetables, reheat leftovers Made from heavy-weight aluminized steel for superior heat conduction and even baking; features wire rod reinforced rims to prevent warping Features a traditional, uncoated baking surface Measures 14.75-inch by 9.75-inch by 1-Inch Dishwasher safe, however hand-washing is recommended to extend product life
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random stuffs mostly vintage and found