Saturday, August 6, 2016

Zsa Zsa Gabor's Dracula Goulash

Zsa Zsa Gabor's Dracula Goulash

2 red onions, sliced
Olive oil or butter
3 lbs. stewing pork
3 lbs. stewing beef
Salt and pepper to taste
Hungarian red paprika
Handful of caraway seeds
Bottle of red wine
4 pounds pre-washed sauerkraut
2 smoked Hungarian (or Polish) sausages
2 cups sour cream
Fresh parsley

Get a big stewing pot.

Finely chop the red onion and saute with olive oil or butter until translucent. Add the pork and beef. Season with salt, pepper and three tablespoons of paprika (you must use Hungarian paprika or don't bother making this dish).

Turn the meat mixture and cook for 10 minutes. Add more paprika and 1/2 small container of caraway seeds. Pour in a bottle of red wine. Cook out the alcohol.

Wash and drain four pounds of good quality sauerkraut in a colander. Add to the meat mixture, cover and stew for about 2 hours.

Cut sausages into half inch pieces and add to mixture and bring up to heat. Add enough paprika to make the stew red. Cover and cook for 15 minutes.

Add a cup of sour cream. Stir in and adjust seasonings.

Serve in bowls garnished with sour cream and a little chopped parsley. Serves 10 hungry Americans or 8 dieting Hungarians.

Friday, August 5, 2016

Recipes by Jolie Gabor: Chicken Paprika; Hungarian Stuffed Green Peppers

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.

Thursday, August 4, 2016

Recipes by Eva Gabor: Cheese Souffle; Goulash Gabor; Hungarian Goulash; Piperade for Two

Eva Gabor's Cheese Souffle

1/4 cup butter
1/4 cup all-purpose flour
1 cup milk
1 cup sharp cheese, grated
1 tsp. salt
1/4 tsp. dry mustard
5 eggs, separated

Melt butter in top of a double boiler. Stir in flour to form a smooth paste. Gradually blend in milk. Cook over boiling water until thickened, stirring constantly. Add cheese and seasonings.

Stir until cheese is melted. Remove from heat. Stir in well-beaten egg yolks; cool. Beat egg whites until stiff but not dry. Fold egg whites into cheese-yolk mixture.

Turn into well-greased casserole. Place dish in pan of hot water. Bake in preheated 450 degrees F. oven for 10 minutes. Reduce oven temperature to 350 degrees F. and bake about 30 minutes longer.

Serve immediately. Terrific with salad of mixed crisp greens, tiny French rolls and dry white wine. Serves 4.

Thoughts: Souffles are not difficult to make, even for novice cooks. They work best when egg whites are whipped with a large balloon whisk. Souffles can be made lighter with the addition of 1 extra egg white. Be sure to serve at once. A good, aged cheddar is an excellent choice for this French classic.

Eva Gabor's Goulash Gabor

1 pound lean sirloin
1 pound veal (cut from leg)
1 teaspoon salt
1/16 teaspoon freshly ground pepper
1 tablespoon vegetable oil
1 medium yellow onion, peeled and sliced
1 1/2 teaspoons Hungarian paprika
1 small clove garlic, crushed
1 1/2 cups beef stock (or 10 1/2-ounce can beef broth)
Chopped parsley

Trim off fat and connective tissue from meat, cut into one-inch cubes. Heat oil in heavy skillet (or Dutch oven); brown meat and onion quickly. Stir often to prevent sticking.

Add 1 teaspoon Hungarian paprika, salt, pepper, beef stock (or undiluted beef broth) and crushed garlic. Bring to boil, cover, simmer 1/2 hour. Uncover, cook over low heat until liquid is absorbed and meat is fork-tender (about 1/2 hour). Shake skillet often to prevent sticking. Top with Hungarian paprika and minced parsley. Serve with dumplings, boiled potatoes or hot buttered noodles flavored with poppy seeds. Serves 4-6.

Thoughts: The Gabors prepare goulash countless ways, using beef or fowl. For a change of pace, turn cooked goulash into buttered pie plate, top with seasoned, fluffy potato crust. (Whip potatoes with beaten egg, sour cream, sweet butter, salt, pepper and liberal amounts of Hungarian paprika). Heat in hot 450 degree oven 20 minutes until crust is crisp and brown.

Eva Gabor's Hungarian Goulash

2 tablespoons lard
2 yellow onions, chopped
2 pounds beef round, cut into 1/2-inch cubes
1 pound beef heart, trimmed and cut into 1/2-inch cubes
1 teaspoon caraway seeds, ground
1/2 teaspoon salt
2 garlic cloves, minced
3 tablespoons sweet Hungarian paprika
1 1/2 quarts beef broth
2 green bell peppers, cored and sliced into strips
4 medium potatoes, peeled and diced into 1-inch cubes
1 tomato
Salt, pepper, and paprika to taste

2 large eggs
10 tablespoons all-purpose flour
Pinch of salt

Heat the lard in a heavy covered casserole and cook the onions over medium heat until they sweat, wilt and start to turn translucent, about 6-8 minutes.

Add the two meats, turn the heat up to medium high and cook, stirring every 30 seconds, to brown the meat on all sides, about 10 minutes.

Use a mortar and pestle to grind the caraway seeds and 1/2 t. salt together so that the seeds are powdered. Grind in the minced garlic to make a crumbly paste. Stir this into the browned meat. Stir the paprika into the meat.

Add the beef broth and bring to a simmer. Cover and simmer for 1 hour. After 1 hour, taste the broth in the goulash. Add salt and pepper, and more paprika to taste. Add the sliced bell peppers and potato cubes.

Cut the tomato in half around the middle. Scoop out the seeds with your finger. Use the large wholes on a box grater to grate the pulp into the pot, pressing down the tomato with the heel of your hand until all that is left is the skin denuded of all pulp. Discard the skin.

Make sure there is enough liquid to cover the vegetables; if not add more broth. Simmer for 30 minutes. Check after 15 minutes to see if the goulash is too watery; if so, leave the lid off to reduce the liquid. If not, keep covered.

While the potatoes and peppers are simmering, use a fork to whisk the two eggs with a pinch of salt in a small mixing bowl. One tablespoon at a time whisk in the flour. Keep stirring as you incorporate the flour 1 tablespoon at a time. Keep adding flour until you have a yellow dough that is very stretchy and elastic so that when you pull out the fork you get a nice long strand stretching out. You might not need all 10 T. flour, or you may need more. Towards the end, add by 1/2 T. so that the dough doesn't get too stiff.

When the potatoes and peppers are done, use a metal spatula to pull strings of dough out of the bowl and let them drop into the simmering goulash. They will make little yellow squiggles of spaetzlë-style dumplings.

When all the dough has been dropped into the simmering goulash use a wooden spoon to push them into the liquid so that they are slightly submerged.

They are done when they float back to the surface, 2-3 minutes.

Eva Gabor's Piperade for Two

1/2 cup julienne strips leftover ham (or sliced Italian salami)
2 tablespoons olive oil (or butter)
1 green pepper, thinly sliced
1 small yellow onion, peeled and sliced
3 ripe tomatoes, peeled, seeded and chopped
1 clove garlic, crushed
Salt and freshly ground pepper to taste
4 eggs
Hungarian paprika

Brown ham lightly in olive oil (or butter); remove and set aside. Add pepper and onion to same skillet, cook over medium heat until vegetables are half soft.

Add tomatoes, garlic and seasonings; simmer until sauce becomes a soft, mushy puree. Beat eggs lightly, gently stir into hot tomato sauce. Stir, do not overcook. The omelet should be wet and soft like scrambled eggs. Top with ham sprinkled lightly with Hungarian paprika. Serve with triangles of fried toast. 

Wednesday, August 3, 2016

Recipes by Clark Gable: Baked Stuffed Pork Tenderloin; Pancakes; Southern Fried Chicken

Clark Gable's Baked Stuffed Pork Tenderloin

3 pork tenderloins
Melted butter
2 cups crumbled toasted bread
1/3 cup boiling water
1 egg, beaten lightly
¼ cup butter
½ small onion, minced
½ teaspoon minced parsley
½ teaspoon salt
¼ teaspoon celery salt
1/8 teaspoon powdered sage
Sprinkling of salt

Split the tenderloins so they will lie flat. Brush with melted butter. Then prepare the following stuffing:

Pour boiling water over toasted crumbs (the crumbs should be well moistened) then add beaten eggs, butter, onion, parsley, salt, celery salt, sage and a sprinkling of pepper. Mix all together until light, then spread on pork tenderloins and tie with a string. Arrange in a greased baking dish, sprinkle lightly with salt, put about a half cup of water in bottom of pan and bake at 400 degrees F. about an hour, or until tender. To serve, cut and remove string. Thicken pan gravy and serve with tenderloins.

Clark Gable's Pancakes

1 1/2 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
1 teaspoon sugar
1 egg
1 tablespoon melted butter
1 cup milk (or water)

Sift flour, measure. Mix and sift together with salt, baking powder and sugar. Beat egg, combine with liquid and add to dry ingredients. Beat until smooth. Add melted butter. Mix thoroughly. Bake on hot greased griddle until filled with bubbles and golden brown on under side. Turn and bake on the other side until done.

Clark Gable's Southern Fried Chicken

3 lb. frying chicken, cut into serving pieces
1/2 cup shortening
1/4 cup water
1 1/2 tablespoons flour
1/2 teaspoons salt
1 - 8 teaspoons pepper
1/2 teaspoons paprika
1 cup boiling water.
2 tablespoons cream

Roll pieces of chicken in a seasoned flour. Fry chicken in hot shortening in frying pan. Brown well on both sides, then reduce heat slightly. Add water. Cover and cook for 15 minutes on each side, or until chicken is tender. Pour off from pan all but two tablespoons fat. Add flour, blend and stir until richly browned. Add salt, pepper, paprika and boiling water. Cook until smooth and thickened, stirring constantly. Add cream and blend. Pour around chicken. Serves four people.

Tuesday, August 2, 2016

Recipes by Steve Furness: Cinnamon Rolls; Pompadour Pudding

Steve Furness' Cinnamon Rolls

1 package hot roll mix
1/2 cup raisins
Soft butter
Brown sugar
3 tablespoons sugar

Add three tablespoons of sugar to yeast. Mix thoroughly and follow directions on hot roll mix package. Put in warm place to rise until double in size. Roll out on floured surface to about 14 inches by 10 inches. Spread with soft butter, brown sugar and cinnamon to taste, and 1/2 cup raisins and roll up. Slice in 15 one-inch pieces and place in a greased pan about 14 x 10 inches. Let rise again until double in size and bake in preheated 375 degrees F. oven 12 to 15 minutes or until brown.

Icing for rolls:

1 cup powdered sugar
1 tablespoon butter
1 teaspoon vanilla

Add hot water (or milk) until consistency to spread. Ice while hot.

Steve Furness' Pompadour Pudding

3 egg yolks
3/4 cup sugar
3 tablespoons cornstarch
1 quart milk
1 teaspoon vanilla

In bowl, put egg yolks, sugar and cornstarch. Stir until smooth, add to hot milk and cook until thickened. Remove from heat. Add vanilla and spread frosting (see below) on top and bake. Bake at 350 degrees F. for 30 minutes or until top cracks.

Frosting for pudding:

2 squares unsweetened chocolate (about 1 ounce in a square)
3/4 cup sugar
4 tablespoons milk
3 egg whites

Combine chocolate, sugar and milk in saucepan over low heat. When chocolate is melted, add to beaten egg whites.

Monday, August 1, 2016

Recipes by Allen Funt: String Beans Cantonese; Veal Paprika

Allen Funt's String Beans Cantonese

2/3 cup chicken stock (or consomme)
2 tablespoons chopped scallion (white part only)
3 water chestnuts, cut in paper-thin slices
1 tablespoon soy sauce
1/8 teaspoon ground ginger
1/4 teaspoon garlic salt (optional)
1/4 teaspoon monosodium glutamate
Salt and pepper (to taste)
Two 10 oz. packages frozen French cut green beans, slightly cooked (according to package instruction)
1 teaspoon cornstarch

Combine stock (or consomme) in a saucepan with all the ingredients except cornstarch and beans. Simmer 15 minutes or until scallions are tender. Moisten cornstarch with a little warm chicken stock. Add to the mixture, stirring, blending well. Simmer until thickened, stirring. Toss beans in the sauce, heat. Serve with broiled lamb chops or grilled small lean steak. Serves 6.

Allen Funt's Veal Paprika
(250 calories per serving)

1 teaspoon vegetable oil
1 small yellow onion, minced
2 pounds veal chops
3 tablespoons water
1 clove garlic, pressed
2 teaspoons paprika
1/2 teaspoon caraway seeds
1 teaspoon salt
1/16 teaspoon freshly ground pepper
3 tablespoons tomato sauce
1/2 cup buttermilk (at room temperature)

Rub skillet with the vegetable oil, heat. Saute minced onion in hot oil a few minutes, push aside. Brown veal chops in skillet on both sides. Add
water, garlic and seasonings; cover, simmer 1 hour, stirring occasionally. Remove from heat. Mix tomato sauce into buttermilk and pour over the meat. Heat over very low heat but do not boil. Serve at once over cooked rice. Garnish with chopped parsley. Serves 6. 

Sunday, July 31, 2016

Recipes by Annette Funicello: Peanut Banana Pudding; Peanut Butter Chocolate Chip Cookies; Steak in a Bag

Annette Funicello's Peanut Banana Pudding

1/2 cup light brown sugar, firmly packed
1/4 cup cornstarch
1/4 teaspoon salt
3 1/4 cups nonfat milk
3/4 cup creamy-style peanut butter
1 teaspoon vanilla extract
3 bananas, sliced
Whipped cream, sweetened

In a saucepan, stir together brown sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil; stir 1 minute. Remove pan from heat. Stir in peanut butter and vanilla extract. Pour peanut butter pudding between layers of sliced bananas in individual serving dishes. Chill to serve. Top with sweetened whipped cream if desired. 6 servings.

Annette Funicello's Peanut Butter Chocolate Chip Cookies

2 cups unsifted flour
1 cup granulated sugar
1/2 teaspoon baking soda
2 eggs
1/4 teaspoon salt
1 tablespoon water
1/2 cup corn oil margarine, softened
1 teaspoon vanilla extract
6 ounces semisweet chocolate chips
1/2 cup creamy or chunky peanut butter

Heat oven to 375 degrees F.

In small bowl stir together flour, sugar, baking soda and salt.

In large bowl with mixer at low speed beat together margarine, peanut butter, eggs, water and vanilla extract just until blended. Add flour mixture, beat until blended. Increase speed to medium; beat 2 minutes. Stir chocolate pieces into batter. Drop by rounded tablespoonsful 3 inches apart onto ungreased cookie sheets. Flatten slightly with floured bottom of glass. Bake for 10 to 12 minutes or until lightly browned. Cool on wire rack. Store in tightly covered container. Makes about 2 to 3 dozen.

Annette Funicello's Steak in a Bag

2 pounds top sirloin steak, cut 2 1/2 inches thick
2 tablespoons garlic spread
2 tablespoons vegetable oil
1 teaspoon salt
1 1/2 teaspoons seasoned pepper
1/2 cup Cheddar cheese, shredded
1 cup bread crumbs

Trim fat from steak. Make a paste from garlic spread, vegetable oil, salt and seasoned pepper. Spread on both sides of steak.

Combine cheese and bread crumbs; pat on steak. Place steak in brown paper bag (large enough to fit steak comfortably). Seal loosely with paper clips. Bake in preheated 375 degrees F. oven for 30 minutes. Increase oven temperature to 425 degrees F. and bake steak for 15 minutes longer. Unseal bag to serve.

For easy handling, place bag on cookie sheet during baking. Annette advises, "You can bake steak early in the day, then bake at 425 degrees F. just before serving. The steak is out of this world." Yields 6 servings.