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November Recipes

PORKOLT (HUNGARIAN STEW)

This recipe for Hungarian stew, made with pork loin and bacon is seasoned with rich and flavorful Hungarian paprika and served over egg noodles.

3       Slices Bacon (diced)

1       Large Onion (diced)

2       Tbsp. Hungarian Paprika

3/4    tsp. Garlic Powder

1/8    tsp. Ground Black Pepper

2 1/2 lbs. Boneless Pork Chops (trimmed)    

1       Small Yellow Bell Pepper (seeded and diced)

1       (14 oz.) Can Diced Tomatoes (with liquid)

1/3    Cup Beef Broth

1       Cup Reduced-fat Sour Cream

1       (6 oz.) Packages Wide Egg Noodles

Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stock pot.

Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.

Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.

Pour the tomatoes with liquid and beef broth into a stock pot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.

Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well. Ladle the stew over the drained noodles to serve. Servings: 7


OLD-FASHIONED MEAT LOAF

A few tablespoons of Worcestershire sauce spice up the traditional ketchup topping.  

1    Tbsp. Butter

3    Celery Ribs (finely chopped)

1/2 Large Onion (finely chopped)

2    Lbs. Lean Ground Beef

2    Tbsp. Worcestershire Sauce (divided)

1/2 Cup Italian-seasoned Bread Crumbs

1/3 Cup Ketchup

2    tsp. Creole Seasoning

1    tsp. Greek Seasoning

1    tsp. Garlic Powder

2    Large Eggs (lightly beaten)

1    (8 oz.) Can Tomato Sauce

3    Tbsp. Tomato Paste

1    Tbsp. Ketchup

Melt butter in medium nonstick skillet over medium heat; add celery and onion, sauté 7 minutes or until tender.

Stir together celery mixture, ground beef, 1 Tbsp. Worcestershire sauce, bread crumbs, and next 5 ingredients in a large bowl. Shape into a 10 x 5 inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.

Bake at 350 degrees for 45 minutes. Stir together remaining 1 Tbsp. Worcestershire sauce, tomato sauce, tomato paste, and 1 Tbsp. ketchup until blended; pour evenly over meat loaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving. Yield: Makes 6 to 8 servings.


SCHNITZ und KNEPP

(Ham with Dried Apples and Dumplings)

Schnitz und Knepp is an old Pennsylvania Dutch recipe meaning 'Apples and Buttons'. It is made with dried apples, the Schnitz, ham and dumplings, which are the Knepp or buttons. It is a kind of 'sweet and sour' dish, the apples being tart and the brown sugar adding sweetness. Schnitz und Knepp takes some time to cook, but it is relatively easy to prepare and makes a delicious, comforting main dish. The potatoes are not always added, so the choice is yours.

3   lbs. Smoked Ham with Bone

4   Cups Dried Tart Apples (see note)

3   Tbsp. Brown Sugar

1   Large Onion (finely chopped)

2   Medium Potatoes (cut into 1/2 inch cubes, optional)

Dumplings:

2    Cups All-purpose Flour (sifted)

1/4 tsp. Salt

4    tsp. Baking Powder

3   Tbsp. Butter (unsalted)

1    Large Egg (beaten)

1/2 to 2/3 Cup Milk

In a large pot, cover ham with cold water. Bring to boil, reduce and simmer for 2 hours or until ham is tender. Meanwhile, put apples in a bowl and cover with water. Soak for at least 2 hours. Remove ham from bone and cut into medium pieces. Return ham to pot. Add apples with most of apple liquid. Add brown sugar and onion. Cover and simmer for 30 minutes. Add potatoes (if using) and simmer an additional 30 minutes. Add dumplings last.

For dumplings: Sift or whisk together sifted flour, salt and baking powder. Cut in butter with two knives or pastry cutter. Stir in egg. Gradually add enough milk to make a moist, fairly stiff dough, gently stirring just enough to bring it together. Drop dough by tablespoons into simmering stew. Cover tightly and simmer for 12-15 minutes, or until dumplings are done. Serve immediately. Serves 6 to 8

Note: You can make dumplings using your favorite baking mix. Follow the directions on the box. Tart dried apples are sometimes difficult to find, but can be ordered from various sources or picked up at a local farmers market. If you have a dehydrator, you can make your own. Either way, make certain to use tart, not sweet apples. Schnitz und Knepp is typically served with a PA Dutch salad with hot bacon dressing.


COPE'S CREAMED CORN     

1       7.5 oz pkg. Cope's Toasted Dried Sweet Corn

3 1/2 Cups Milk

2       tsp. Sugar

2       tsp. Salt

2       Tbsp. Butter

Combine dried corn and milk and let soak in refrigerator for at least 4 hours. Add sugar, salt, and butter. Stir and bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally to prevent sticking.

*Microwave: Place contents of package of dried corn, 3 1/2  cups milk, 1/4 tsp salt (optional), 2 tsp sugar, and 2 Tbsp. butter in a 2 qt. casserole and mix thoroughly. Cover with wax paper and cook in microwave full power for 10 minutes. Stir and let stand for 15 minutes. Cook on full power for 5 more minutes and let stand until desired consistency.


HUNGARIAN BEIGLI (WALNUT ROLL)

Beigli is a traditional walnut roll served as a special treat.

For the Dough:

5 Tbsp. White Sugar

1 Cup Unsalted Butter (cubed)

3 Egg Yolks

1 (8 oz.) Container Sour Cream

4 Cups Self-rising Flour

1 (.25 oz.) Pkg. Active Dry Yeast

For the Filling:

1 Cup Whole Milk

1 Cup Sugar

2 1/2 Cups Walnuts (finely chopped)

1 Lemon (zested)

2/3 Cup Golden Raisins

1 Egg

1 Tbsp. Water

Combine the 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a food processor fitted with the dough blade and process well. Add the flour and yeast and process until the dough comes together. If the dough feels too wet, add a little more flour; if it's too dry, add milk a tablespoon at a time. The dough should be moist and easy to work with.

Shape the dough into a ball, cover with a damp towel, and set aside. To make the filling, heat the milk and 1 cup sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency. Add the chopped walnuts and stir to combine. Remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.

Divide the dough into three pieces. Roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick; keep the remaining dough covered. Spread 1/3 of the walnut filling on the dough, leaving about an inch of dough at each edge. Roll the dough up to form a log, and press to seal. Place the dough, seam side down, on a parchment-lined baking sheet. Repeat with the remaining dough and filling.

Beat the egg with the tablespoon of water to make an egg wash. Brush the loaves with egg wash and let rest for 1 hour in a warm place. After the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).

Preheat oven to 375 degrees F (190 degrees C). Bake the loaves until they're a deep golden brown, about 35 to 45 minutes. Makes 3 rolls.


PERFECT CRANBERRY SAUCE

12 oz. Bag Fresh or Frozen Cranberries

1 Cup Sugar

1 Strip Orange or Lemon Zest

2 Tbsp. Water

Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, a bit of salt and pepper to taste and cool to room temperature before serving.


HOMEMADE CARAMEL SAUCE

1 (14 oz.) Can Eagle Brand® Sweetened Condensed Milk

OVEN METHOD:

Heat oven to 425 degrees F. Pour sweetened condensed milk into 9-inch pie plate. Cover with foil. Place pie plate in larger shallow pan. Fill larger pan with about 1/2-inch hot water to surround pie plate.

Bake 1 3/4 to 2 hours or until thick and caramel-colored. Carefully remove from oven; remove pie plate from shallow pan. Whisk caramel until smooth. Cool 20 minutes before serving. Store any leftover caramel in refrigerator. Bring to room temperature or heat until warm to serve.

STOVETOP METHOD:

Pour sweetened condensed milk into top of double boiler. Place over boiling water and cover. Simmer 1 1/2 to 2 hours over medium-low heat, stirring occasionally, until thick and caramel-colored.

Remove from heat. Whisk caramel until smooth. Cool 20 minutes before serving. Store any leftover caramel in refrigerator. Bring to room temperature or heat until warm to serve.

DO NOT HEAT IN CAN.


FOOLPROOF CHOCOLATE FUDGE

3       Cups (18 oz.) Semisweet Chocolate Chips

1       (14 oz.) Can Eagle Brand® Sweetened Condensed Milk

         Dash Salt

1/2    to 1 Cups Nuts (chopped, optional)

1 1/2 tsp. Vanilla Extract

Line 8 or 9 inch square pan with foil, extending foil over edges of pan.

Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan.

Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares. Servings: About 2 pounds.

MICROWAVE METHOD:

Combine chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.

VARIATIONS:

CREAMY DARK CHOCOLATE FUDGE: Melt 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.

MILK CHOCOLATE FUDGE: Omit 1 cup semisweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.

CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE: Follow above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.