Chicken with Lemon

6 chicken breasts, dredged in flour

1/4 cup chopped green onion

4 TB butter

1 cup Rhine wine or chicken stock

1/3 cup lemon or lime juice

1.5 TB lemon or lime rind (optional)

1 tsp each of rosemary, parsley, tarragon an seasoned salt

1 cup light cream or milk

Fresh parsley and lemon slices for garnish adds to a beautiful meal!

Brown dredged chicken and onion in butter. Add chicken stock or wine along with the lemon or lime juice. Add the spices and rind. Cover and cook slowly for 40-50 minutes (depending on the size of the chicken breasts). Uncover and add cream and seasoned salt.

Garnish with parsley and lemon slices. Serve over rice.

Serves 6

Egg Salad

6 large hard boiled eggs

1 large dill pickle

2 stalks of celery

1/2 cup diced sweet onion

3/4 cup mayo or salad dressing

2 TB mustard

1 tsp celery salt

1 tsp paprika

salt and pepper to taste

After boiling eggs, carefully peel, rinse and dry. Dice eggs in medium bowl. Thinly slice the celery. Dice the onion. Thoroughly mix all ingredients with the diced eggs. Salt and Pepper to taste.

This is great as a sandwich or scooped over a bed of lettuce.

Serves 4

Chicken a la King

3 TB butter
2 cups diced, chicken or turkey
1/2 cup diced green or red pepper
1 small onion
1 can of corn-optional
1 cup dice and cooked carrots-optional
3 TB flour
1 cup chicken stock
1 cup milk
1 tsp seasoned salt
2 tsp Worcestershire sauce
1/2 cup sherry or brandy-optional
2 cups rice or 8 oz noodles

Melt butter in a pan. Saute onions and peppers. Add chicken and cook until heated. Add flour and mix well. Add milk then chicken stock and let simmer for 5 to 6 minutes. Add Worcestershire sauce and sherry (if desired). Add corn. Simmer for 5minutes. Serve over steamed rice or cooked egg noodles.

Serves 4

Chicken Paprikash

1 whole chicken or pieces of your choice
1 cup flour
5 TB paprika, divided
3/4 tsp salt, divided
1/4 tsp pepper
2 TB canola oil
1 large chopped onions
4 cup chicken broth
1 cup sour cream (optional)
16 oz spaetzel

In large plastic food bag combine flour, 3 TB paprika, 1/4 tsp salt and
pepper. Add chicken pieces; shake to coat well.In large skillet heat oil over medium heat; add chicken. Cook, turning once, 10-15 minutes or until browned. Remove; set aside. Saute onions until soft. Transfer to a large 5 quart pot. Add chicken. Stir in chicken broth remainder of paprika and salt. Cover bring to boil. Reduce heat; cover again and simmer 1 hour. Always salt and pepper to taste. Add sour cream, if desired. Prepare spaetzel. Serve chicken over spaetzel.
Note: This can be made in a crock pot and cooked all day prior to adding sour cream.

Serves 6

Hungarian Letcho

2 medium onions, diced or minced
2 TB canola oil
2 large green or red peppers
2 TB paprika
3 large tomatoes, diced
salt and pepper to taste
4 franks or good hot dogs

In a large frying pan, saute the onions and peppers in canola oil, until limp. And peppers, and saute, mixing well, until softened, and the onions are slightly browned. Add franks and heat for 5 minutes. Add tomatoes and bring to a slight boil, reduce heat to simmer. Heat covered for 15 minuted. Add paprika Add salt and pepper, to taste.

Serves 6

Stuffed Green Peppers

6 medium sized green peppers
1 lb. ground beef (you may you any mixture of either ground turkey, for a lower fat meal or ground pork for a more flavorful meal)
1 cup cooked rice
1 28 oz. can of crushed tomatoes
1 28 oz. can of tomato puree
1 large white onion, chopped and slightly sauteed
2 Tb Hungarian paprika (buy imported sweet, if possible)
1 tsp. salt
2 Tbs sugar which takes the bitterness our of the tomatoes
1/4 tsp. ground black pepper
1 whole bay leaf
1 tsp oregano
1/2 cup water only if needed

Cut off the tops of peppers and reserve. Take the seeds out. You may blanch your peppers for 5 minutes to get rid of any possible bitterness. Cook your rice. Saute you onions slightly. In mixing bowl, place the ground meat, cooked rice, onions, salt, pepper, oregano and paprika. Mix well. Stuff peppers, using all the meat mixture. If you have some of the mixture left, make a few meatball to either save for another smaller meal or place them in the pot around the peppers . Set peppers up-right in a large dutch oven type pot. Add the tomatoes, sugar, onions and chopped tops of peppers over the peppers, toss in the bay leaf. Cover and slowly cook for about 1 1/2 hours.

If it looks too thick add a little water.

Serves 4

Cabbage and Noodles

5-6 TB. Canola oil
1 large onion peeled diced
1 large head of cabbage shredded
1 tsp. salt
1/4 tsp. pepper
1 box or bag of large egg noodles, cooked and drained

Put oil in a large pan or pot, large enough to hold the chopped cabbage. Salt oil. Saute the cabbage and the onion tender. Now add the pepper. Cover and let the cabbage mixture cook over low heat for about 30 minutes until limp and slightly browned. Add cooked drained egg noodles ( I prefer Kluski brand or No-Yolks since they since they hold their firmness) and mix. Add salt and pepper to taste.

Serves 4 to 6

Tomato Salad

3 or 4 large juicy fresh tomatoes
1 cucumber washed and sliced with or with skin
1 green pepper and 1red pepper seeded and chopped
1/8 cup of chopped parsley
1 medium peeled onion sliced thin -red or sweet
1 garlic clove minced
3 Tbs. of apple cider or rice vinegar
1 tsp. sugar
6 Tbs. of canola or olive oil
Salt and pepper

Slice the tomatoes and place in salad bowl. Peel cucumber, score lengthwise and slice.Slice the peppers. Add the chopped parsley and onion then adjust seasoning by adding salt and pepper if needed. A dash or onion powder and or garlic powder adds a to a stronger flavor if you like. Let sit for 1 hour in the refrigerator.

Serves 5-6

Hot Potato Salad with Bacon

8 whole red or white potatoes washed
1 medium onion
1/4 lb. bacon
3 TB. vinegar
2 Tbs. flour
2 tsp. sugar
1 tsp salt

1 tsp chopped parsley
1 cup water

Cook potatoes in boiling water until tender, yet firm. Dice, but not too small, and place in mixing bowl. Dice and fry in frying pan 1/4 lb. bacon, till almost crisp. Do not let burn. Remove diced bacon and place into mixing bowl with other ingredients.Peel and dice onion and place into reserved bacon fat. Saute a few minutes. I like to cover the pan so the onions saute evenly. Remove sauteed diced onion with slotted spoon and place into mixing bowl.Into at least 2 Tbs. bacon fat, cook 2 Tbs. flour until smooth and bubbly, add 3 Tbs. vinegar and 2 teaspoon sugar, 1 tsp. salt, and enough water to make a medium sauce. (About 1 cup or more). Bring to a boil and cook until sauce is thickened.Pour over ingredients in mixing bowl, and toss and mix. Sprinkle with parsley. Taste and if needed add more salt.

Salad serves 4

Cucumber Salad

4 cucumbers
1/2 thinly shaved medium onion (optional)
1 small clove of garlic
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon paprika
1/4 cup of good vinegar such as rice or apple cider etc..
3/4 cup of sour cream

Peel cucumbers. Scrape a fork down length of peeled cucumbers to create long groves that will look very nice when you slice cucumbers as thin as possible. Put in mixing bowl. Peel and chop clove of garlic. Add Salt and sugar. Add thinly shaved onions (optional). Add vinegar and sour cream, then 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 several days.

Serves 4.