Jolie Gabor's Chicken Paprika
2 yellow onions, chopped
4 tablespoons butter
1 tablespoon Hungarian sweet paprika
4 pound whole chicken, cut up
1 garlic clove, crushed
1 cup chicken stock
1 can (15-ounce) diced tomatoes
1 cup sour cream
salt and pepper to taste
Melt butter in skillet. Cook onions. Add paprika and chicken, cook 10 minutes. Don't burn. Season with salt and pepper to taste.
Add garlic, stock and tomatoes; simmer 90 minutes covered, until tender.
Remove the chicken then blend in sour cream.
Add chicken back and cook 5 more minutes. Don't boil.
Serve over egg noodles.
Jolie Gabor's Hungarian Stuffed Green Peppers
6 medium green bell peppers
1 pound ground round
1/2 teaspoon baking powder
2 slices bread, cubed and softened in 2 tablespoons white wine
1 large egg
1 tablespoon ketchup
1/2 cup cooked rice
1 cup stewed tomatoes
1 cup tomato puree
1/4 cup sherry wine
1/2 cup water
2 tablespoons lemon juice
1 tablespoon brown sugar
6 gingersnap cookies, softened in 2 tablespoons boiling water
Wash and dry firm green peppers; cut off stems and removed seeds and pulp with a sharp knife.
Parboil peppers in boiling water for 5 minutes. Remove them from water and drain well. Sponge them dry.
Place ground round in a mixing bowl; add baking powder, softened bread, egg, catsup and cooked rice. Toss with a fork until completely blended.
Stuff peppers with meat mixture, rounding the mixture at the top.
Heat stewed tomatoes, puree, sherry wine, water, lemon juice, and brown sugar.
Place stuffed peppers in an upright position into the hot tomato sauce.
Cover, cook gently for an hour.
Stir softened gingersnaps into the sauce.
Spoon sauce over each pepper and serve very hot.