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.

Hungarian Chicken Paprika with Nokedli (dropped Dumplings) lite version - Louise Johnson

Chicken Paprika

• 12 pieces of chicken parts with or without skin 
• Salt and pepper to taste
• Paprika to taste
• 2 T. of flour
• ¼ C. oil or half butter and oil mixture
• 4 C. chopped onions
• 2 cloves of garlic
• 2 T. of minced marjoram leaves (optional)
• 1 tsp. of cumin
• Thyme and bay leaf
• 1 14oz. can of tomato sauce
• 2 tsp. of tomato paste
• 1 C. white wine (optional or add another cup of chicken stock)
• 2 C. chicken broth

Clean and cut chicken parts into pieces. Place in separate pan place oil, dredged chicken with flour. Next went oil is hot-- brown off chicken while searing coat each side with salt, pepper and go heavy with paprika both side of the chicken. Then remove from pan and set aside.

Add onion to the pan and sauté for 5 minutes until golden brown, Add the garlic, and cumin cook for 1 minute. Add the tomato paste, tomato sauce, and 2 Tablespoons of paprika. Stir until well blended add the marjoram, thyme and bay leaf. Deglaze the wine add chicken stock. Bring to boil taste then season with salt and pepper if needed. Add chicken pieces and cover with a vented lid or parchment paper. Simmer for 30 minutes or until chicken is tender.

Nokedli –small dumplings

• 4 C. Flour
• 1 egg
• 1 C. Milk or add more as needed
• ½ tsp. of salt and pepper to taste.
• Pasta pot of boiling water

Start by boiling large pot of water typically one for pasta. 

In large bowl add all ingredients, mix together with a fork. Constant should be elasticity like pulling away from the dough let rest for a few minutes. Then with a tablespoon or large serving spoon –fill spoonful of dough then with table knife scrape off pieces about ¼ to 1/3 size pieces off into the boiling water. Continue to do so till bottom of pot is covered. Once dumpling rise to the top they are cooked and can be removed and place into bowl and set aside. Repeat this step until all dough batter is gone. 

Before serving taste chicken and adjust seasoning. In large bowl or platter with edges place dumpling down then add chicken and sauce. Can be made ahead of time then reheat in dish in oven at 250 degrees F. Garnish with Parsley and if you like with sour cream or crème fraiche

Chez -Slovakia Cole Slaw - Louise Johnson

• 1 Large Cabbage
• 1 Large Onion
• ¾ C. Oil (vegetable or canola)
• 1 tsp. Celery seeds
• 1 tsp. Dried Mustard
• 1tsp. kosher salt
• 1 C. Sugar

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Cut cabbage into quarters and finely shred it with sharp knife –leave out the core. Next thinly slice onion. In large bowl make layers cabbage first then layer onion until complete. Set bowl aside.

In another bowl, add oil, celery seed, dried mustard, salt and sugar. Mix well and these ingredients want to separate then pour over cabbage and onions. Refridge and mix every few hours---can be made several days ahead of time but can be served in little as 8 hours. Cabbage slaw should be wilted