Kugel (Noodle Pudding) - Linda Grossman Beckman

Noodle Pudding (Kugel)

• 1 large bag of (medium) Pennsylvania Dutch Noodles (use a little more than 1/2 the bag.)
• 1 stick butter
• 1/2 to 3/4 cup of sugar
• 1-8 oz sour cream
• 1-8 oz whipped cottage cheese
• 1-8 oz crushed pineapple (include the juice)
• 4-5 large eggs
• Cinnamon

Preheat oven to 350 degrees. Melt butter (careful it doesn't burn), in a 13 x 9 inch pan. Cook noodles 2 minutes less than cooking directions call for. Drain noodles and place in large mixing bowl. Add butter (cooled), sugar, sour cream, cottage cheese, pineapple, and eggs. Mix well by hand and pour into pan. Sprinkle cinnamon on top. Bake 1 hour. ENJOY!

Parmesan Chicken - Camille King

My mom used to make this recipe all the time. It is very simple to make and so delicious. If you have a bigger family, just double or triple the recipe. If you don't like wine, you don't have to add it. I usually make one pan with wine and one without.

• 1 - 1 1/2 lbs Chicken breast cut into nugget size pieces 
• 1/2 cup Parmesan Cheese
• 1/2 cup Flour
• 1/4 tsp Pepper
• 1 tsp Oregano 
• 2 eggs
• 3-4 Tbs Margarine (can use olive oil or butter also)
• 1 cup White Wine

Mix Parmesan cheese, flour, pepper and oregano. 
Beat egg in a separate bowl.
Heat margarine in a frying pan, once the margarine is melted, dip chicken pieces in egg then dredge in the parmesan cheese and flour mixture until fully coated.
Saute the chicken until golden brown. Once the chicken is golden brown, lower the heat and add the wine to the pan.
It should bubble then reduce down to a syrup texture.

This can be served over mashed potatoes, rice or noodles. Enjoy.

Stove-Top Lasagna - Mary Polk

serves 4 (unless you really like lasagna like me)

A good recipe when you want lasagna, but don't have time for all the prep work and layering.....pretty simple, the only problem I ever had in making this is to have to add more tomatoes, so have some extra on hand just in case. and of course, if you want it cheesier add more cheese.

• 3 (14+1/2 ounce) cans whole peeled tomatoes( Don't use the crushed, tried it and it didn't come out as good)
• 1 tablespoon olive oil
• 1 med. onion, minced
• salt
• 3 med. garlic cloves, minced
• 1/8 teaspoon red pepper flakes (optional)
• 1/2 lb ground pork
• 1/2 lb 85% lean ground beef 
• (you can use 1 lb Meatloaf mix instead if packaged and available in your store)
• 10 curly-edged lasagna noodles, broken into 2-inch pieces(Do not use the no-boil kind)
• 2 ounces mozzarella cheese, shredded (1/2 cup)
• 1/2 ounce parmesan cheese, grated (1/4 cup)
• ground black pepper
• 1/4 cup ricotta cheese (whole-milk or part-skim)
• 3 tablespoons fresh basil leaves (if not on hand the dried spice will do)

1. Pulse the tomatoes with juice in a food processor until coarsely ground and no large pieces.
2. Heat the oil in a 12 inch non-stick skillet over medium heat until shimmering. Add onions and 1/2 teaspoon salt and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the combined ground meats and cook, breaking apart the meat, until lightly browned and no longer pink, 3 to 5 minutes.
3. Scatter the pasta over the meat, then pour the processed tomatoes over the pasta. Cover, increase the heat to medium-high and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until pasta is tender, about 20 minutes.
4. Turn off the heat, stir in half the mozzarella and half the parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle the remaining mozzarella and parmesan. Cover and let stand till cheese melts. Sprinkle with basil leaves.

Variation
Lasagna with sausage and peppers
Follow the recipe, substituting 1 lb of italian sausage, removed from it's casing, for the ground meat. Add 1 red bell pepper, stemmed, seeded and chopped coarsely to the skillet with the onion.

Vegetarian Lasagna
Cook as above, just don't add meat and if you want, add in other vegetables of your choice when you add the onion.

Cabbage and Noodle - Haluski - Peggy Konopka Martinez

• 2 medium heads of cabbage
• 1 medium onion
• Canola Oil
• salt to taste
• pepper to taste
• 1 lb egg noodles

Core and dice cabbage in quarters.  Then put the cabbage in the food processor and process it until it is fine.

While you are doing the cabbage you can peel the onion and put the onion in the food processor with the cabbage. 

Coat the bottom of a 3 quart pot with the canola oil and heat.

Once the oil is hot enough, put the cabbage and onion in the pot and cook this until it becomes soft.  This takes a couple of hours.

Make sure you stir every 10 to 15 minutes so it doesn't stick to the pot.

During the course of cooking the cabbage you may need to add more oil so it doesn't burn to the bottom of the pot.

While you are cooking the cabbage put in salt and pepper to your taste.

Taste the cabbage to make sure it is done.

Boil the water for the egg noodles and make them as the directions on the bag.  I usually use medium egg noodles (Pennsylvania Dutch) but you can use any egg noodle.

Drain and rinse noodles.

Mix the egg noodles in with the cabbage in the pot and there you have it. 

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

Hungarian Egg Noodle - Tojásos Tészta

fine, medium and wide noodles.

Usually, only three ingredients are required -- flour, salt and eggs.

Makes about 1 pound cooked. 

Ingredients:

•    2 cups all-purpose flour
•    1 teaspoon salt
•    4 large eggs

Directions:

In a large bowl, mix flour and salt. Then add eggs and knead until it’s smooth dough. 

Cover, on a lightly floured surface for about 15 minutes. Roll by hand or using a noodle roller and let dry for 5 minutes or more before cutting into the width desired. 

Cook fresh noodles in salted water for about 5 minutes or until tender. Drain.

You can store noodles with dried, Place the noodles to be dry on flat surface single layer. Make sure it is dry completely, which can take a couple of days. You must store in a airtight container.

Have Fun!!!