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Text 740, 76 rader
Skriven 2013-05-07 22:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: peppers
===============
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> Green paprika / Italian frying peppers would be the
 ML> most appropriate substitute for whatever the Hungarians use.

Italian frying peppers are Cubanelles, no?

Hungarian paprikas are also called Hungarian wax peppers.
 
Banana and Anaheim peppers are sort of similar too, although they
are a little bit hotter.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Paprika Gravy
 Categories: Hungarian, Beef, Sauces, Chilies, Casseroles
      Yield: 7 Cups
 
      1 tb Lard, fresh rendered
  1 1/2 tb Hungarian paprika
      1    Garlic clove, peel, chop
      1 c  Anaheim green peppers,
           -seeded, chopped or
      1 c  Cubanelle peppers, chopped
      1 c  Yellow onion, peel, chop
    1/2 c  Tomatoes, ripe, chopped
      1 ts Chicken base, Knorr pref.
      6 c  Beef stock
           S&P
      1 c  Sour cream
    3/4 c  Flour, all-purpose
 
  Heat a 5 qt heavy stove-top casserole and add the lard and
  paprika. Cook over medium heat for a moment and then add the
  garlic, green pepper, onion, and tomatoes. Simmer for a few
  minutes until all is tender. Add the chicken base and beef stock,
  along with the salt and pepper. Cover and simmer for 30 minutes.
  
  In a metal bowl, mix the sour cream and flour together. Mix it
  well with a wire whip as you do not want lumps. Add a cup of the
  gravy from the pot and quickly stir into the cream and flour with
  the whisk. Remove the gravy from the heat and stir in the cream
  mixture, whipping it well. Return to the heat and simmer, stirring
  often, for 15 minutes. Strain the gravy and discard the solids or
  lumps, if you have any.
  
  To render lard: Yes, I know this is heresy in our time, but if
  you want the real flavor of Grandma's cooking you must render your
  own lard. Lard purchased from the market is not as flavorful. You
  want fresh pork fatback, coarsely chopped, for rendering. Get 2 or
  3 pounds. Place in a heavy kettle and add 1 cup of water. Set over
  medium heat until all is boiling and then reduce heat to medium
  low. Cook until the pork fat pieces have shrunk to small toasty
  bits and the fat is clear yellow, about 2 hours. Allow the fat to
  cool and store it in glass jars in the refrigerator.

  On the use of lard: I have very mixed feelings about fooling
  around with Grandma's recipes. W  here she used lard, you and I
  might substitute some other kind of oil... but we must admit that
  the final flavor will not be the same. Perhaps we should have it
  just once in a while.
  
  The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith
 
MMMMM



YK Jim


... Don't eat anything your great-grandmother wouldn't recognize as food.

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