Pork Chops with Sauerkraut (Sertésborda Káposztával) - Ty Fedak

• 1 onion finely chopped
• 2 tablespoons fat
• 1 teaspoon paprika
• 1 lb sauerkraut
• 1/2 teaspoon salt
• 6 thin pork chops
• 1 cup sour cream
• 3/4 cup chopped dill pickle

Cook the onion in the fat until until golden. Add the paprika and sauerkraut and simmer while the chops are browning. Salt the chops and flatten with a mallet. Brown slowly on each side in their own fat. Place the sauerkraut and cook together for 1 hr. Five minutes before serving stir the sour cream into the sauerkraut. Serve the chops on topn of it, and garnish each one with the dill pickle. Bon appetite

Wheat Bulgar Pilaf - Camille Zaleski King

• 2Tbs Butter
• 1 Med Onion - diced
• 1 Cup Wheat Bulgar
• 1/2 Tsp Oregano
• 2 Cups chicken stock, bouillon cubes and water work too
• 1/2 tsp parsley
• salt and pepper to taste

Saute onions in butter until clear, add remaining ingredients bring to a boil then reduce to simmer. Cover and cook until liquid is absorbed and bulgar is soft. (about 15-20 minutes, just like rice a roni)

Mexican Rice - Camille Zaleski King

• 1 cup rice
• 3 tbs oil
• 2 cloves garlic
• 1/2 tsp cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce (if you want more heat use El Pato brand)
• 2 cups chicken broth

You will need a sauce pot with a lid, heat oil on medium heat add, rice, garlic and chopped onions. Cook until rice is starting to brown, you must constantly stir. once rice is starting to brown add remaining ingredients, bring to a boil then reduce heat to simmer and cover. cook for 18-20 minutes. All the water should be absorbed and the rice should be fluffy, just like a Mexican restaurant.

Coney Island Hot Dog Sauce - Louise (Balog) Johnson

Ingredients:

3lbs. Ground Chuck
1 or 2 onions (chopped approx. 1 ½ cups)
1 ½ tsp. Cloves Powder
1 ½ T. Salt2 T. Chili Powder
1 ½ tsp. Celery Salt
1 ½ tsp. Paprika
2 tsp. Curry Powder
5 or 6 cups of Cold Water
Dash or two Tabasco

Brown onion in large pot, using ½ butter ½ oil,
Soak Ground Chuck in cold water for an hour or more.
Next add the drain chopped meat and Save the water.
Brown off the chopped meat, with a potato masher break up meat into a sandy constancy. Keeping mashing until red color is gone from meat and it’s sandy.
Then using the saved water add rest of ingredients and simmer of 1 ½ hours.
If necessary add more water. Mixture should be very much like a heavy soup.
Serve with more chopped onions and mustard for hot dogs.

Hamantaschen Triangular Purim cookies - Larry Diamond

It's getting to that time of year!

Hamantaschen

A recipe for triangular Purim cookies
Makes about 36

Ingredients:

• 2/3 cup margarine or butter
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon vanilla
• 2 1/2-3 cups sifted unbleached all-purpose flour
• 1 teaspoon baking powder
• Dash of salt

1. Cream the shortening with sugar. Add egg and continue creaming until smooth.
2. Add the vanilla. Stir in the sifted flour, baking powder, and salt until a ball of dough is formed (a food processor is excellent for this).
3. Chill for 2-3 hours, or overnight.
4. Preheat oven to 375 degrees.
5. Taking 1/4 of the dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut circles of dough with a drinking glass or round cookie-cutter. With your finger put water around the rim of the circle. Fill with 1 teaspoon poppy-seed or nut filling and fold into three-cornered cookies. (Press two sides together, and then fold the third side over and press the ends together.)
6. Bake on a well-greased cookie sheet 10-16 minutes, until the tops are golden.

Filling
For an easy filling fix, plenty of people use premade jams or jelly.

Perth Amboy Pork Stew - Michael Fleyzor

Perth Amboy Pork Stew

Great for diabetics.   Easy to make and very tasty.   Just add more meat, sweet potatoes and water and it can serve a lot of people.

Ingredients:

• 2 small sweet potatoes, cut into 2 inch pieces, 12 oz.
• 1 (10 oz) package frozen corn
• 1 (9 oz) package frozen cut green beans
• 1 cup chopped onion
• 1 1/4 lbs lean pork, cut into 1" cubes
• 1 (14.5 oz) can peeled diced tomatoes
• 1-2 tablespoons of chili powde
• 1/2 teaspoon salt
• 1/2 teaspoon ground coriander

Directions :

1. Layer potatoes, corn, green beans, onion and pork in the bottom of the crock pot.
2. Add tomatoes, chili powder, salt, coriander and water (1/4 cup) to a large bowl, stir to combine and pour over crock pot ingredients.
3. Cover and cook on Low 7-9 hours.

Number Of Servings: 4-6
Preparation Time: 7-9 Hours

CHICKEN PAPRIKAS WITH NYOKODLI (dumplings) - Ilona Borodics Medina

CHICKEN PAPRIKAS WITH NYOKODLI (dumplings)

For Paprikas……..

• 4 Boneless chicken breasts
• Corn oil
• 1 small green pepper (chopped)
• 1 small onion (chopped fine)
• 1 tomato (chopped)
• 1 small can tomato sauce
• ¼ tsp black pepper
• ½ tsp salt
• ½ tsp garlic powder (not garlic salt)
• 1 tbsp red paprika (not hot paprika)
• ½ cup water (approx.)
• ½ cup sour cream (optional)
• To cook use a non-stick stock pot with lid

For Nyokodli (Dumplings)

• 2 cups flour (not self rising)
• 1 egg
• ½ tsp salt
• ½ tsp garlic
• 1 cup water (approximate)
• Large bowl
• Large Colander
• Cutting board & small knife

To cook use a large pot of boiling water

To cook Parikas….Line pot with oil, heat on medium, and add pepper, onion, and tomato – sauté – stir several times. Add chicken in pot and brown on both sides. Lower heat and add only ½ a can of tomato sauce, stir, then add ½ cup of water or enough to cover chicken. Add salt, pepper, garlic and put paprika on top. Lower heat to a simmer and cook for 1-1/2 hrs., till chicken is fork tender. Stir occasionally to prevent sticking, sauce will thicken. You can add sour cream about 5 minutes before Paprikas is done. Just stir it in and heat a bit. Set aside and make the nyokodlis….

To cook Nyokodli(dumplings)…..Fill large pot with water ¾ full. While waiting for the water to boil…..put flour into bowl, then egg, salt and garlic. Pour some water in and start mixing the flour mixture. Keep adding water in until the mixture is a thin paste, not runny. When water boils in pot……spoon out a glob of the flour mixture on the cutting board (about the size of a fist). Keep the water heat on high – it will stop boiling as you start adding the nyokodlis. Slice off little pieces of the flour mixture with a knife and push into the boiling water (about ½” to 3/4” or in size). Repeat this again until all the flour mixture is in the pot. The nyokodlis rise to the top immediately, this means they are done, they cook instantly. Drain immediately. The starch will stick to them when you drain – stir them to get starch off – rinse off the starch with warm water.

To serve……….Spoon a portion of the Nyokodli onto a plate, then spoon the Paprikas sauce over it, then add a piece of chicken. I usually serve it with a Hungarian cucumber salad - just sliced cucumbers, with vinegar, sugar, garlic, paprika and water, served ice cold (tastes sweet & sour). Enjoy!!!!