Palacsinta (Hungarian crepes) - Beata Middlebrook

Palacsinta Batter 

• 3 cups sifted unbleached flour ( I use King Arthur)
• 1 1/2 teaspoons salt
• 1 Tablespoon sugar
• 6 eggs
• 1 1/2 cups of milk
• 1 1 /2 teaspoons vanilla extract (real vanilla, not the imitation extract)
• 6 Tablespoons melted butter
• About 1 1/2 cups club soda
• 3 Tablespoons cooking oil ( I use canola)

This recipe makes about 20 6 1/2 inch crepes.

Mixer method: mix flour, salt and sugar. Work in the eggs one at a time,
then very gradually add the milk, beating well after each addition.
Beat in the melted butter and vanilla. Strain the batter to remove any large lumps.
Cover and refrigerate for at least 2 hours or overnight.

Just before using, stir the batter and pour in as much club soda
as needed to make a thin batter. You want the consistency of light cream.

Do yourself a favor and buy a 6 1/2 inch teflon crepe pan and use it JUST for crepes.
I have 2 of them and believe me, they make this process much easier.

Heat the crepe pan on medium flame until very hot, brush with oil. When it starts to smoke
pick it up off the flame, pour 2-3 tablespoons into the middle of the pan and quickly swirl it
around until the batter coats the entire bottom of the pan.
A palacsinta should be very thin without getting lacy. It helps if you can use a small ladle
or small ice cream scoop. Remember you just want it to coat the bottom of the pan. This takes a bit of practice.
If you put too much batter into the pan, just pour the excess off and use it for the next crepe.
Put the pan back on the heat for about a minute, give it a good jerk and turn it quickly with a spatula. Cook briefly
on the second side and slide the crepe onto a plate or pie plate.
Keep crepes warm in the oven or cover and refrigerate and warm them up later.

Jam Fillings

You can use apricot jam, or strawberry or raspberry or whatever jam you like.
Spread a thin layer on the palacsinta, roll it up or fold them and dust with confectioners sugar.

Walnut or Hazelnut Filling

Cook 1 1/2 cups of coarsely ground nuts, 6 tablespoons sifted confectioners sugar and
3/4 cup of milk until you have a thick mush. Spread some on each palacsinta, roll or fold them and dust with confectioners sugar.
This fills 18-20 palacsintas.

Pot Cheese Filling

• 1 pound pot cheese or small curd cottage cheese
• 3 eggs, separated
• 1/2 cup sifted confectioners sugar
• Grated rind of 1 lemon(1 1/2 to 2 teaspoons)
• 1/4 cup yellow seedless raisins
• 3/4 cup sour cream
• 3 tablespoons buttermilk

Lightly butter as many shallow oval or oblong baking dishes that you need
to hold all the palacsinta rolls in ONE layer.

Strain the cheese and force it through a potato ricer, or a fine mesh sieve.
Mix well with the egg yolks, confectioners sugar and grated lemon rind.
Stir in the raisins. Beat the 3 egg whites until stiff and fold them in.
Spread some of the filling on each palacsinta, roll it and place into baking dish.
Thin the sour cream with the buttermilk, whisk it with a fork and spread on the palacsinta rolls.
Put in a preheated 325 degree oven for 20-25 min. Serve immediately.

Breakfast Spaghetti - Camille Zaleski King

My mom used to make this for breakfast if we had left over spaghetti from the night before. Now I make it for my son, he loves it. It is so simple, it doesn't seem like a real recipe.

Breakfast Spaghetti

• 3 - 4 cups Spaghetti (any pasta will work spaghetti is best)
• 2Tbs butter or olive oil
• 2 eggs
• 1/2 cup Parmesan cheese
• salt and pepper to taste

Put butter/oil in a frying pan, add spaghetti. Let it cook until spaghetti starts to get a little crispy in some parts. 

While spaghetti is cooking fork wisk eggs in a bowl, then add to the frying pan with the spaghetti. 

Stir until the eggs are cooked. 

Take off the heat and add parmesan cheese and salt and pepper.

Enjoy.

Hobo Breakfast from Bill Szemcsak, Sr. - Submitted by Barbara Davis

This was just one of the great meals Dad used to make and to this day I love it and so does anyone I make it for.


Another great camping memory.  Thanks and much love Dad...


The following can be divided in half to serve less people.  
Aprox. Serving to 4-6 people

• 1 lb. bacon
• 12 eggs
• 1 lg. onion
• 4-5 potatoes
• Butter
• Ketchup and/or hot sauce(optional)

Dice bacon and cook to just before crispy.  
Remove from pan and add thinly sliced potatoes to the bacon fat, when the potatoes start to soften add the diced onions, cook together till potatoes and onions (not burnt) are soft.
Remove and place on paper towels with the cooked bacon for a few minutes (just to get some of the bacon fat out).  
Wipe out frying pan leaving a thin layer of the bacon fat, re-add the bacon, potatoes and onions and warm.
Scramble eggs, get the frying pan hot and add the scrambled eggs to the pan with the bacon, potatoes and onions.  Add salt and or pepper if desired.
Cook on medium heat till eggs are done.  
Place on plates, add ketchup or hot sauce.