Chicken Paprikas Hungarian Recipe ...by Noreen StephensonFamily

Noreen's Recipe would be more Red Sauce Color than Photo.

Chefette: Noreen Stephenson...

Noreen is originally from Perth Amboy and grew up on Front Street and graduated from PAHS. Noreen's Mother was 100 % Hungarian. The recipe is from her Hungarian Grandmother "Esther"...handed down to Noreen's Mother "Irene" and now handed down to Noreen. It is Bowl Licking good! A good "Hunky" dish for sure!

This Recipe is for a slow cooker which Noreen prefers to use. According to Noreen the chicken is so tender and so moist when it is done and the juices really stay in the Chicken. She cooks with a Waring 6.5 slow cooker and is delighted with the results. That she paid around $49.00 for.
 
Ingeredients:  

• A large pack of Bonelss Chicken Breasts nice and thick makes at least 5-6 big ones...no thin breasts...it is best to use boneless because this dish "stews" as it melts together and you can end up with a pile of little disgusting bones choking you or your family....UGH! 
• Your Choice of either regular, light or fat free sour cream. 5-6 Tablespoons any of these will do nicely. Noreen recently tried the Fat Free and was pleased with it and found it did not effect the flavor. 
• Two 28 oz cans of whole tomatoes...Hunts or your favorite brand (can have basile added to them) Please put them in a bowl first and cut through those Big whole tomatoes with a knife...break them down before they go into the slow cooker. 
• One 28 oz can of crushed tomatoes...
• Paprika...lots of it....it starts when browning the chicken breasts 
• 3 carrots cut up one inch or so in length (Carrots always add sweetness to a Recipe) 
• One Huge Spanish Onion...(Vidalia's Rock)....or a White Onion...NEVER use yellow onions...It has been proven that they have a negative ,horrible gastric effect for many people. 
• Pepper...HINT: Noreen prefers Pimenta Negra (sounds like a dance) ...the best large flake and milder pepper for cooking. Most Chefs or Chefettes use it..It can be found in Costco. Not to worry any pepper can be used. FYI: Those small pepper flakes can be deadly if you add too much...Pimenta Negra is forgiving... 
• Salt ...Noreen prefers Kosher course Salt for cooking. Any Salt can be used...season to taste at lease 3/4 tsp for the entire slow cooker dish...taste it... Shake and taste! 
• Parsley "Shake it up Baby"...and add to the slow cooker. Twist and Shout! Have on hand...corn starch or flour.....for the end result...Noreen prefers Corn Starch...

Ok we are moving along here...Now take the Chicken that is defrosted or fresh and DO NOT SLICE through those breasts...keep 'em large and rinse 'em off and get ready. Your Slow Cooker or Oven Pan is ready ...whatever...Ready....Set..Go! A Master piece in the making!!!! Calling all Hunkies!  
In a large Frying Pan with some oil added and heated and your chicken beasts all doused with Paprika...Nice and reddish and salt and pepper added add those breasts and brown 'em up ...turning over each side...

• then add that chopped garlic just for a minute or so...

after you see they are browning some.. ( I BRAKE FOR GARLIC...LOL) DO NOT BURN THAT GARLIC, Garlic is disgustingly bitter if you burn it. NOTICE: DO NOT COOK THROUGH!!!! Just Sear them ...let that garlic envelope them... add that chopped Onion for another couple of minutes, we are almost done......WHEWWWW!!!!!!! Moving right along.....  

OK it's time to have add it to that already heated pan or slow cooker.....dump it in there, let it rip.....all of it...dont forget those chopped carrots too...once situated...add the 2 cans of whole tomatoes (which you cut down smaller) and the whole can of crushed tomatoes (makes more juice we shall need)..Add at least a heaping tablespoon of the Hungarian nector of the Gods...'Paprika"...It calls for a lot of it...The juice you added should be covering that dish Now I set my slow cooker on 5 hrs and I leave for work..I work ...I shop ..I shop..and I am home....and it is just the way I like it...stewed down and so tender...the carrots, onions and the seasonings just melt into it. OK its 4.5 to 5 hrs later on the slow cooker...fork goes through it like butter...Take the sour cream and add a little of the dishes hot sauce in a cup and add at least 5-6 TBS of the sour cream and stir it like heck...Dump it into the cooked dish and stir and stir and stir and stir...Now I suggest you add a little corn starch or flour to thicken it...1 tsp ...maybe 2 or 3...keep stirring ...FYI...if adding flour do it with a cool 1/2 glass of water and mix till no lumps...you don't need to add lumps here...so be patient and smooth out this wonderful sauce.  
Noreen wishes you the best of luck here on making this wonderful Ethnic Dish and hopes you can understand it...She can always be reached by a mere post here on the "Food Group Site" for any questions...Mongia...well this is not Italian for sure! It's the sourcream that makes this dish!.

Cabbage Soup - Camille Zaleski King

Cabbage Soup - tastes just like stuffed cabbages

• 1 - Polish Sausage Ring
• 1 - Onion
• 1 - Small head of cabbage (grapefruit size)
• 1 - Can diced tomatoes
• 1 - can of sourkraut
• 1 - can of cream of tomato soup 
• 1 - can of diced tomatoes
• 1 - can tomato sauce
• 2 - bouillon cubes (chicken, beef or veggie)
• 1 - 2 tbs Olive oil
• salt & Pepper
• 1/2 tsp paprika
• 1 lb of ground beef
• 1/2 cup instant rice

Cut the sausage into "wheels" and cook in a frying pan. 

Once done set aside and drain on paper towel. 

Dice the onion and cook until translucent in 1 -2 Tbs olive oil. 

Add hamburger meat and cook until no longer pink. 

Chop the cabbage into postage stamp size pieces, add to onions. 

Rinse and drain sourkraut, add to onions and and cabbage. 

Then Add tomato soup, diced tomatoes and tomato sauce, sausage, paprika and bouillon cubes. Fill pot with water to cover all the ingredients and stir. 

You can add chicken stock instead of water, but then omit bouillon cubes. Salt and Pepper to taste.
Cook on medium to medium low heat until the cabbage is cooked all the way, then add instant rice and cook for 5 minutes more or until rice is soft.
Top with sour cream!

Sour Cream Chocolate Cake - by Lucille (Nancy) Shneer

Sour Cream Chocolate Cake

Recipe from a Church fundraising book (Ukrainian) 1960's. Recipe is by Lucille Shneer her recipe will live on for all of us to enjoy.

Grease and flour the bottom of a 13 x 9 x 2" baking pan or 2   9" layer pans. Heat oven to 350 

Sift together the following:

• 2 C of sifted cake flour, 
• 1 tsp of baking soda, 
• 1 1/2 C of sugar,
• 1 tsp bakinbg soda, 
• 1 tsp of salt

Add:

• 1 C of sour cream,
• 1/3 c of shortening and beat for 2 minutes. 
• Add 3 squares of melted chocalate,
• 2 eggs, 1 tsp of vanilla, 
• 1/2 c of hot water. 

Beat for 2 minutes and fill the pan or pans.

Bake at 25 minutes for a sheet cake and 25 minutes in the 2 layer pans or until the knife comes out clean. 

Cake should spring back when touched. 

Add icing of your choice of confectioners sugar.

Polish Potato Pancakes - Placki Kartoflane - Bill Szemcsak

This is the way my Mom made her Polish Potato Pancakes- If you are going to use this recipe, I can not stress enough the HAND GRATING ! The texture will not be like Mom's if you use a blender or food processor.

• 5 lbs. Large Potatoes
• 1/2 cup flour
• 1/8 teaspoon black pepper
• 2 eggs
• 1/2 teaspoon salt
• 1 Large Yellow onion 

Grate peeled Potatoes and Onions with a Hand Grater. Add Flour, Eggs, Salt and Black Pepper. (remember, you can always add salt and black pepper to taste)  Mix the ingredients together. Put oil in the bottom of a skillet and heat to medium-high. Put 2 or 3 lumps of the potato mixture in the hot oil (leave space between each lump), and flatten. Let them brown on one side, flip and let brown on the other side. Drain on paper towel. Serve warm. Serve with Sour Cream or Applesauce! 

Bill's FireHouse Chili - William Szemcsak

This Recipe is dedicated to my Sons, Billy; the firefighter and Michael; the Police Officer....
Billy will make it at the Firehouse and Michael can stop by for Dinner!

Ingredients

• Chopped Green Peppers
• Chopped Onions
• 3 lbs of ground Chuck
• 3 Large Cans of Kidney Beans
• 3 Large Bottles of Spaghetti Sauce (Ragu Mushroom or Sausage)
• 1 small can of mushroom slices
• Chili Power
• Garlic Powder
• Salt
• Black Pepper

In a LARGE pot, Brown Ground Chuck, breaking up Chuck with a spoon to small pieces. While browning the Chuck, add Chopped Onions and Green Peppers. Also add 1 tsp. each of Garlic Power and Chile Power to Chuck. Add a pinch of Black Pepper and Salt to Chuck. Open can of mushrooms and place into Chuck.

As meat mixture is cooking, open and DRAIN Kidney Beans, place on the side for now.

After meat is brown, onions are transparent, add Ragu Spaghetti Sauce, mixing it all together, add Kidney Beans… Now the IMPORTANT PART; as the Chili is cooking on medium heat, stirring often; add 1 tsp. of Garlic Powder; and START with 1 tsp. of Chili Powder, add more if needed during the cooking of chili, don’t rush it. If you like it THICKER, add small can of Tomato Paste, but if you do; you may have to add a little more Chili Powder. After about 60 minutes, place heat on low for 1 ½  - 2 hours.

Things to remember during cooking of the Chili, if a alarm comes in, TURN OFF STOVE!, Second; STIR OFTEN!, Third; TASTE OFTEN, Fourth; Don’t add a lot of Chili Powder, or the Chili will become a 3 alarmer, and some people don’t like it HOT and you can always add “Hot Sauce” to your own portion.

This Chili is great on a Cold Damp Day/Night and should be served with; Oyster Crackers, Sour Cream and or Shredded Cheddar Cheese. 

Remember 343! 

Pork and Sauerkraut (Szekely Gulyas)

From the Hungarian Cookbook by The Women's Guild of
the Hungarian Reformed Church in Perth Amboy  Copyright 1978

I can remember my mother (Polish ) making something like
this for my father. (Lithuanian)

She would just use the whole pork chop, but don't remember her mixing
in any sour cream.

1 lb. pork butts
3 T. shortening
1 t. salt
1/2 t. pepper
2 C. sauerkraut
1 C sour cream

Cut meat into 1 inch cubes. Brown meat in shortening, cover and
cook until meat is done.
Remove meat and drain all but 2 T shortening.  Heat sauerkraut in
the shortening, browning a little. Add meat and sour cream to sauerkraut.
Mix well and serve.