UJHAZI TYUKLEVES (Fowl Soup, Ujhazi Style)
Course: Main Course, Main Dish, Soup
Cuisine: Hungarian
Keyword: Chicken, chicken soup, fowl, hungarian, soup
Servings: 8
1 Fowl 3 to 5 lb. 6 black peppercorns 1 Tbsp. salt 1 small onion chopped 2 garlic cloves crushed 1 medium-sized tomato peeled, chopped and seeded 1 thin slice of fresh ginger root 1 knob celery peeled and sliced 3 small young carrots peeled 2 young parsnips peeled ½ c. shelled fresh peas ½ head of cauliflower broken into flowerets 1 small green pepper diced ¼ lb mushrooms peeled and sliced Cooked noodles Cut the cleaned Fowl into 8 pieces.
Place in a soup pot with 3 quarts cold water, peppercorns, and salt. Slowly bring to a boil.
Just before the liquid starts to boil, add l/4 cup cold water.
Repeat this once more.
Each time you will have a lot of scum on top, which should be carefully removed with a ladle.
Add onion, garlic, tomato, and ginger root.
Cook over very low heat, just below boiling point, for 45 minutes.
Add whole carrots and parsnips, the knob celery, peas, and cauliflower.
Cook For another hour, again making sure that soup never boils.
About 10 minutes before you decide that the Fowl will be done, add green pepper and mushrooms.
Adjust saltiness of soup and add cooked noodles.
Before serving, remove the slice of ginger root.
Printer-friendly copies:
Pickled Beets
Course: Side Dish
Cuisine: American
Keyword: beets, Pickled, Pickles
Author: Meet the Millers
1 cup water 1 cup sugar 1 cup vinegar 1 tbsp pickling spices 2 Italian Onion cut in rings 2 cloves garlic 12 medium beets cooked and sliced Bring all ingredients, except beets, to a boil and simmer for three minutes.
Pour over beets and refrigerate overnight.
Originally aired Tuesday, August 12, 1958
Printer-friendly copies:
WINE JELLY
Course: Dessert
Cuisine: American
Keyword: gelatine, jelly, wine
1 package of Larkin Gelatine 3 pints of freshly boiled Water Juice of 1 lemon 1 cup of cold water 1 cup of sugar ¼ cup of sherry Wine Moisten the contents of the package in the cold water for two minutes.
Add sugar, pour over this the boiling water.
Add lemon-juice and Wine.
Strain through cheese-cloth or soft linen into molds.
This may be used for invalids or as a dessert.
Serve with whipped cream
Printer-friendly copies:
Rocketship 7 was a children’s television series that aired weekday mornings on WKBW-TV in Buffalo, New York from 1962 to 1978 and from 1992 to 1993.
The host of the show was Dave Thomas, who had joined WKBW in 1961. Promo the Robot was the show’s other main on-air character. Rocketship 7 featured segments with Thomas and Promo along with cartoons and other short programs such as Davey and Goliath, and Gumby. Thomas left the station in 1978 to join WPVI in Philadelphia, where he assumed the name “Dave Roberts” When Roberts left, WKBW canceled Rocketship 7
Via Wikipedia
(as a side note Dave Thomas was a stage name- his original name? David Thomas Boreanaz. His son is an actor who kept his birth name- you might have heard of him if you’ve ever heard of Buffy the Vampire Slayer Angel Bones .Bones and I had to explain to the spouse my excitement of seeing Promo on Bones)
PROMO THE ROBOT'S ORANGE SUMMER SALAD
Course: after church coffee hour, Dessert, Side Dish, Snack
Cuisine: American
Keyword: fruit, Fruit Salad
Author: Promo the Robot
1 large can crushed pineapple 1 large can mandarin oranges 1 family size orange-flavored gelatin. 1 carton cottage cheese 1 medium-size container frozen whipped cream Drain well—crushed pineapple and mandarin oranges and mix together in a large bowl.
Sprinkle gelatin on top of the fruit and mix well until gelatin is dissolved.
Add cottage cheese and whipped cream and mix well.
Serve in a large bowl and decorate with mandarin oranges.
Refrigerate a least 6 hours, or, preferably, overnight before serving.
Printer-friendly copies:
Dutch Apple Squares
Course: bread, Brunch, Dessert
Cuisine: American
Keyword: apple, apple bread, bread, Larkin
Author: WILBERTA MERRELL BLISS, SHREWSBURY, Mass.
1 cup scalded milk ⅓ cup lard ⅓ cup granulated sugar 1 teaspoon salt 1 yeast cake ⅓ cup lukewarm water 2 eggs 3 cups bread flour 5 apples ⅓ cup granulated sugar 1 teaspoon Larkin Cinnamon 2 tablespoons currants Pour one cup scalded milk over one-third cup each of lard and granulated sugar; add one teaspoon salt.
When lukewarm, add one yeast cake softened in one-half cup lukewarm water.
Add two unbeaten eggs and three cups of bread flour.
Beat thoroughly with a wooden spoon, cover and set in a warm place to rise until it has doubled in bulk.
Spread in two square greased pans, brush over with melted butter.
Pare and core five apples, out in eighths, press the sharp edges of the apples into the dough.
Sprinkle with one-third cup granulated sugar mixed with one teaspoon Larkin Cinnamon and scatter over top two tablespoons currants.
Bake one-half hour or more in a hot oven.
Cut in squares and serve hot with butter or sweetened and flavored whipped cream.
Also good when cold.
Printer-friendly copies:
Posts navigation
random stuffs mostly vintage and found
