Strawberry, cherry, pineapple or apricot preserves
Cut butter into sugar and flour as for pie dough. Add whole eggs and egg yolks. Mix well. Wrap dough in waxed paper and refrigerate for 2-3 hours. Roll out on floured surface 1/8” thick. Cut into rounds with small glass or cookie cutter. With a thimble, cut out centers of half the rounds, making rings. Brush rings with slightly beaten egg whites and sprinkle with nuts mixed with sugar. Bake rings on ungreased cookie sheet at 350° about 8 minutes or until done. Remove. Bake plain cookie rounds. Remove and cool. Spread a small amount of desired preserves onto plain cookie rounds and top with cookie rings.
Preheat over to 275°. Line a cookie sheet with brown wrapping paper. Beat egg whites till hard peaks form, using your mixer’s highest setting and it’s smallest bowl. Add ½ tsp. Cream of Tartar, 1 tsp. Of vanilla extract, and drops of food coloring (if desired). Mix well. Add sugar gradually and beat at high speed till hard and shiny peaks form. Use decorating press with largest design. To make circles, press decorator evenly and continuously three times around. The add decoration of choice (if desired). Bake for 1 hour at 275° then turn oven off. Leave meringue in oven for at least two hours to dry, or overnight if it is prepared in the evening.
Makes 18-20
Kathy Kekedy- A Taste of Hungary
Cook the chicken for 30 minutes in salted water to cover. Peel the kohlrabi and cut into fine strips. Add to the chicken with the salt and continue cooking until chicken and kohlrabi are tender. Wilt the parsley in the fat. Add the flour and blend. Stir in a cup of the soup and continue stirring and cooking until thick and smooth. Thin with the remaining soup. Remove the chicken from the bones and cut into bite size pieces. Return to the soup and heat to boiling. Mix the egg yolks with the cream and stir into the hot soup.
