Recipe - June Meyers Authentic Hungarian Chicken Paprikas (Csirkepap

2 Onions chopped
4 tablespoon Shortening, corn
oil or lard
3 tablespoon Hungarian paprika
1/8 teaspoon Black pepper
or whole pepper corns
2 teaspoon Salt
4 pound To 5 lbs. chicken disjointed
use legs, thighs, breast
and back for best flavor
1 One half cup Water
One half pt Sour cream

MODERN POTATO DUMPLINGS
1 cup Instant potato flakes
1 Egg
1 cup Flour
1 cup Water

Every country household had a yard full of chickens. Chicken dishes that
could be slow cooked on the stove for supper were plentiful and cheap to
make. Paprikas was a weekly dish for supper. A pot of potato dumplings, and
perhaps a platter of pickled hungarian peppers and a loaf of crusty home
baked bread was all that was need for ones well being. Every meal was eaten
with gusto.

Regards, June Meyer. Brown onions in shortening. Add seasonings and
chicken, brown 10 minutes. Add water, cover and let simmer slowly until it
is tender. It will smell wonderful! Remove chicken, add sour cream to
drippings in pan and mix well. To thicken gravy, mix into a paste 1 Tbl.
soft butter with 1 Tbl.of flour and stir into drippings. Add dumplings and
arrange chicken on top. Heat through,but do not boil, and serve.

Modern Potato Dumplings Yes, I know this is not traditional. But it is
easy, fast and delicious.

Mix in a small bowl. Drop by spoonfuls into salted boiling water. cook
until dumplings look done when cut in half, about 5 or 6 minutes. Drain and
place into sourcream gravy and serve. Serves 6 to 8.

Note: If you do not like dumplings, you can serve this with some cooked
wide egg noodles.

If you try one of my recipes please tell me what you think.
EMail me at: june4@interaccess.com

WALT
Posted to EATL Digest 25 November 96

Date: Tue, 26 Nov 1996 22:50:04 0500

From: Walt Gray waltgray@MNSINC.COM