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Melba's Jammin'[_1_]

In article >,
(Capt'n Jim) wrote:

> Jim in Pa

Hi, Jim --
It is and it gets distracted by other crap entirely too much. Mostly
you have to ignore the bozos who come back at you with a smartass reply
(unless you're acquainted, in which case you give as good as you get).

You want to cook? Good. Steve Wertz mentioned Chicken Paprikash. Have
you ever made it? Here's the recipe I'll mostly use for tonight's
supper:

{ Exported from MasterCook Mac }

Chicken Paprikas - Eva Kende's recipe

Recipe By: posted to rfcooking by Barb Schaller 4-6-06
Serving Size: 4
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
1 lg cooking onion finely diced
1 yellow sweet pepper
- chopped (optional)
1 tb shortening or cooking oil
1 frying chicken cut up
2 ts paprika Hungarian sweet
1 pinch cayenne or red pepper
- (optional)
1/2 t salt (to taste)
Sourcream optional

Tiny Hungarian Dumplings ---Nokkedli

2 lg eggs
1 c water
1 1/2 c flour, all purpose, unsifted
1/2 ts salt
Heat oil or shortening, add onion and pepper and saute on medium heat
until the onions are transparent. Make sure the heat is high enough
that the onions are gently frying and not steaming in their own juice.

Remove the pot from the stove, add paprika, mix well. Add the chicken
and salt. Coat the chicken thoroughly with the onion-paprika mixture.
Add 1/4 c of water or broth and check frequently to make sure it's not
burning. Simmer covered until the chicken is tender.
Add sourcream just before serving or let each person add it at the
table if they wish. (Don't let the sourcream come to a boil or it will
curdle). Serve with Tiny Hungarian Dumplings.

You can use cut up parts instead of whole chicken, but using white
meat only produces a rather insipid dish. I often make it from thighs
only.

For Nokkedli:
Prepare large pot of rapidly boiling water, making sure that the water
is no more than 2 inches from the lip of the pot.

Place flour in large mixing bowl, make a well add the other
ingredients and stir using a wooden spoon until mixed. (Do not "work
the dough").

The easiest way is to use a spaetzle maker. Looks like a grater with
dime size holes and a hopper on top, available in many kitchen shops.
Place this device on top of the pot with the boiling water. Fill the
hopper with dough and slide it back and forth as fast as you can. The
faster you do it the smaller, the dumplings. The dough should be thick
enough to offer resistance, but "grate" easily. When all the dumplings
are floating (about 2minutes), pour into a colander, drain and serve.

Alternatives to using a spaetzle maker:
1.Place dough on a small cutting board and using a knife to cut bean
size pieces of dough into the boiling water.

2. Use a collander with large holes, a chestnut roaster with holes or
a coarse grater and mush dough through with a wooden spoon.

Recipe by Eva Kende - posted to rec.food.cooking 9-16-1998
----------

Per serving (excluding unknown items): 36 Calories; 2g Fat (29% calories
from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 1/2 Starch/Bread; 1/2 Fat
_____

--
-Barb
<http://jamlady.eboard.com> Updated 4-2-06, Church review #11

"If it's not worth doing to excess, it's not worth doing at all."