February 7th, 2008 by alice
Tags: Hungarian, Sausage
INGREDIENTS
- 3lbsboneless pork butt, cut into large pieces
- 1lbbeef chuck, cut into large pieces
- 1lb freshpork fat, cut into large pieces
- 10garlic cloves, peeled and crushed(about 2 Tablespoons)
- 1cupwater
- 2tablespoonssalt
- 1/2tablespoonfresh ground black pepper
- 3tablespoonsHungarian paprika
- 1teaspoonsaltpeter
- 1/4teaspoonground cloves
- pork sausage casings, about 10 feet, 1 inch in diameter as for Polish sausage
DIRECTIONS
- In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all the remaining ingredients except the casings. Mix well and allow to sit while you clean the casings.
- Rinse the casings thoroughly in cold water and run fresh water through them. Drain. Using a sausage machine, a KitchenAid with a sausage attachment, or a sausage funnel, fill the casings and tie them off into about 16-inch lengths. Do not fill them too tightly as they must have room to expand when they cook.
- Hang the sausages in a home-style smoker and smoke them for about one hour. Do not allow the temperature of the smoker to go above 150.
- Remove the sausages and hang over a stick or dowel. Put the stick in a cool place and position an electric fan so that it will blow directly on the sausages. Allow them to dry for two days. They are ready for use. Place them in the refrigerator, where they will keep well for about a week.
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February 7th, 2008 by alice
Tags: Cheese, Liptauer
INGREDIENTS
- 3lbslarge-curd cottage cheese, drained in cheesecloth overnight
- 2lbscream cheese, at room temperature
- 1cupyellow onions, peeled and diced(1/4-inch dice)
- 1teaspooncaraway seeds, ground in a spice ginger
- 3garlic cloves, peeled and crushed
- 1teaspoondry mustard
- 1teaspoonfresh ground black pepper
- 1/2cupsour cream
- 3tablespoonsHungarian paprika
- salt (optional)
DIRECTIONS
- Place some cheesecloth in a large colander and pour in the cottage cheese.
- Tie up the ends of the cloth so that you have a bag you can hang over a bowl overnight. You want to drain the whey from cheese.
- The next morning, mix all ingredients except the cottage cheese, paprika, and optional salt.
- Mix well and then fold in the paprika and cottage cheese. Do this gently, as you want the spread to have some texture.
- Taste for salt and add if desired.
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February 7th, 2008 by alice
Tags: Auntltas, Crazy, Crust, Pizza
INGREDIENTS
-
Crust Batter
- 1cupall-purpose flour
- 1teaspoonsalt
- 1teaspoonoreganoor italian seasoning
- 1/8teaspoonblack pepper
- 2largeeggs, lightly beaten
- 2/3cupskim milk
-
Sauce (make extra if you prefer more sauce)
- 1 (8 ounce)cantomato sauce(plain)
- 2teaspoonsoregano
- 1/4teaspoonblack pepper
- 1/4-1/2teaspoonsalt, to taste
- 1/4teaspoongarlic powder, to taste
- 1/8teaspoon dreidred pepper flakes, to taste (optional)
-
Topping
- 1lb groundItalian sausage, cooked and drained or1 cuppepperoni, thinly sliced
- 1/4cuponions, chopped (optional)
- 1/4cupgreen bell peppers, chopped (optional)
- 1 (4 ounce)canmushrooms, sliced, drained (optional)
- 2-3teaspoonsfresh garlic, minced (optional)
- 1cupmozzarella cheese, shredded(4 ounces in weight)
DIRECTIONS
- Preheat oven to 425°F.
- Have ready a 12-14″ round pizza pan with a rim (or use a 10×15″ jelly roll pan), lightly greased with olive oil.
- Combine flour, salt, oregano, pepper, eggs, and mikl until smooth.
- Pour crust batter into the pan, tilting the pan to coat evenly; you want the entire bottom covered and it will appear to be very very low and thin.
- Sprinkle cooked sausage (or pepperoni slices) all over the batter, then do the same with the garlic,onions,green peppers, and mushrooms if using, but DO NOT ADD SAUCE OR CHEESE YET.
- Bake on a low rack in preheated 425 F oven for 25-30 minutes until deep golden brown (to give it a crispy crust).
- Meanwhile mix together the sauce ingredients.
- When pizza is ready, drizzle the sauce over the pizza as evenly as you can and sprinkle cheese over the top, bearing in mind that if you add extra sauce/cheese the pizza will not be as crispy.
- Bake another 10-15 minutes or until sauce is heated through and cheese has melted.
- Cut into squares and serve, this is going to have a very thin crust and depending on how many toppings you added, might be a bit floppy so have a fork handy (my aunt always ate pizza with a fork).
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February 7th, 2008 by alice
Tags: Casserole, Squash
INGREDIENTS
- 2lbscrookneck yellow squash, sliced
- 1largewhite onion, chopped
- 1/2teaspoonsalt
- 1/2teaspoonpepper
- water
- 4tablespoonsbutter
- 1cupsaltine crackers, crumbled
- 1/2cupmilk
- 1cupsharp cheddar cheese, shredded
- 1/2teaspoongarlic powder
- Tabasco sauce
- breadcrumbs
DIRECTIONS
- Preheat oven to 350 degrees.
- Place squash & onion in VERY LARGE nonstick skillet or pan. Add 1/4 cup water. Cover & cook over medium-low heat, stirring often. Try to get most of the juices to evaporate.
- When squash is tender, drain and turn into mixing bowl. Mix with butter and add salt and pepper.
- Mix in the milk, cheese and the saltines. Add garlic powder and tabasco. Mix well.
- Turn into baking dish greased w/ Pam. Top with bread crumbs.
- Bake @ 350 for 30 minutes.
- Let stand for 5 minutes before serving.
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February 7th, 2008 by alice
Tags: Biscuits, Southern, Traditional
INGREDIENTS
- 2cupsall-purpose flour
- 1 1/2teaspoonsbaking powder
- 1 1/2teaspoonssalt
- 2tablespoonsbutter, cold
- 1/2cupvegetable shortening, cold
- 1cup2% low-fat milk
DIRECTIONS
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, combine the flour, baking powder and salt. Mix well.
- Add 1 tablespoon of the cold butter and the cold shortening and work it into the dry ingredients, using your hands, until the mixture resembles coarse crumbs. Stir in the milk. The dough will be sticky.
- Dust your work surface with some flour.
- Turn the dough onto the floured surface. Gently fold each side toward the center. Pick up the dough and dust the work surface with additional flour.
- Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to 1-inch thickness.
- Cut the biscuits, straight down, do not twist the cutter, with a 2 1/4-inch round cookie cutter.
- Melt the remaining tablespoon of butter and add to a 10-inch round cake pan. Place the biscuits in the pan, turning once (to coat both sides with butter), about 1/4-inch apart. Let the biscuits rest for 15 minutes before baking.
- Bake until golden brown, about 15 minutes.
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