Hi every one.

D

dahia

Active member
My first time posting. Will try to find my way aroud. I like this type of forum.A lot like the old Gail Swap.

 
REC: Cucmber Salad with Sour Cream

Cucumber Salad with Sour Cream
(Tejfeles uborkasalata) Originally this was a summer salad to accompany roast meat or chicken dishes. Now that we have cucumbers available all year round we can enjoy this dish all year. Use a slaw slicer to slice the cucumber thinly enough to see through! Serves 4.

4 CUCUMBERS
1 small clove GARLIC
1 tsp SUGAR
¼ tsp SALT
¼ cup GOOD WHITE VINEGAR
¾ cup REAL SOUR CREAM

Peel cukes. Drag fork tines down length of peeled cucumbers to create long groves that will look very nice when you slice cucumbers very, very thin. Put in mixing bowl.

Peel and chop clove of garlic. Add Salt and suger slices. Mix in sour cream. Add vinegar (I like to use "Maruchan seasoned gourmet Rice Vinegar" orange label) and toss well, I use my hands, till cucumbers slices and sour cream are all frothy and foamy.

Place in serving dish and sprinkle a little paprika on top for decoration, and serve well chilled.

This will stay good in refrigerator for a few days.

 
REC: Sweet and Sour Red Cabbage with Bacon

Sweet & Sour Red Cabbage

1½ lbs RED CABBAGE, chopped
2 mid-size sour APPLES, peeled and diced
2 oz BACON FAT
½ mid-sized RED ONION, diced
1 BAY LEAF
4 WHOLE CLOVES
SALT & PEPPER
¼ cup BROWN SUGAR
¼ cup RED WINE VINEGAR
1 tsp CARAWAY SEEDS
(Ham Hocks or Smoked Pork Chops)

Melt bacon fat in a large sauce pan, sauté onion and apple until slightly wilted. (Add hocks here, if using) Add cabbage, and the rest of the ingredients. The vinegar keeps the cabbage from losing its red color. Cook for about 1 ½ hours, or until done. Cabbage should be tender not too soft. Season to taste with salt and pepper

 
REC: Hungarian Green Beans with Onion & Dill

Hungarian Green Beans
(Kapros zoldbabfozelek) Hungarian style green beans are unusual in that it combines, beans, onions, fresh dill, vinegar and sugar to make a dish that is sweet, sour, and dilly. This could only come from Hungary, where variety of taste in a meal is commonplace. Use fresh or frozen cut green beans only. Not canned! Serves 4 to 6.)

1 lb GREEN BEANS
2 Tbsp LARD or BUTTER
2 Tbsp FLOUR
½ cup of sliced ONION
¼ cup of GOOD VINEGAR
2 tsp SUGAR
1 Tbsp chopped FRESH DILL

Cook beans in salted water till tender, not soft.

Melt lard or butter, add onions and sauté till limp, add chopped dill, then add flour making a roux.

Add 1 cup of water, sugar and vinegar and stir while the sauce gets thick. Add drained beans, and mix, if too thick add a little more water.

 
Preferably a baking book, either cakes or cookies, but am open to other suggestions - just not

books that are meat-based.

 
I would like this one Meryl. Let me see what I have for a trade.

I will need to go down and take a look at what I have. How sad is that, most of my cookbooks are collecting dust down in the basement. I am referring to the Tex Mex one.

 
You must log in or register to reply here.
Back
Top