CHICKEN PAPRIKASH
(Hungarian)

Frying chicken
1 “tbsp. fat
2 onions
1/2 tsp. pepper
1 tsp. paprika
tomato juice
1/2 green pepper
Cut chicken into pieces. Melt fat
in heavy saucepan, add chopped
onions and dry until golden brown.
Add shredded green pepper and pap-
rika.e. Mix well, then add chicken
pieces, pepper and tomato juice.
Cover tigntly and stew till chicken
is tender. Seascn with salt. When
aone, _remove chicken to a platter,
add a little water to the saucepan,
let come to a boil and pour over
the chicken pieces. Serve with
boiled rice.

REET SOUP
2° 3 qts. pork stock
1/2 cup white beans
6 medium fresh beets
(some leaves and stock)
4 carrots
1 parsnip
parsley
as small potatoes
1/2 cup fresh green peas
2 bay leaves

sour cream °
salt and pepper
vinegar

Add to stock, cut beets (some leaves
and stock of beets if desired), beans
and bay leaves. Remove bay leaves
after a few minutes of cocking. Cook
for about 45 minutes or more. Add
diced carrots, peas, parsnip and
parsley and cubed potatces. Cook for
1 more hour. Add salt, pepper and
about 2 tbsp. of vinegar to taste,
also about 3 tbsp. of sour cream,
Serves 6.

- Olga Balicki.

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UKRANIAN EASTER BREAD

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eggs
cup sugar
ib. butter
cup salad oil
pint warm milk
tosp. sour cream
tsp. vanilla
tsp. salt
tsp. taking scda
cups seediess raisins
envelcpes ary yeast
/2 los. flour cr enough
to make a soit dough

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Melt butter in warm milx. Add ts
beaten eggs. Fcliow yeast directicns
on package and iet rise. Mix tc-
eether dry ingredients, tnen add
sugar. Mix yeas* into dary ingrec-
ients and sugar. Mix eggs in flour
mixture, then add raisins. Let rise
in large container. Knead, when let
rise again in pans. Bake 1} necur at
300°. Makes & small loaves.

- Olga Ealicki.
KRAEMMERHUSE (Danish Cones)

2 eggs

1/2 cup sugar

2/3 cup sifted ali-purpese flour
1/2 tsp. vanilla

1 tbsp. water

Start oven at 3/5° or moderate. Beat
eggs until light and foamy, chen add
sugar little at a time and beat hard
after each addition, stir in ficur,
vanilla and water until very smooth
and spongy. Drop from a teaspocn cn
to a well-greased cookie shee* with
plenty of space between each mcunc.
With spoon spread each mcunc until
it resembles a thin pancake. Bare 10-
12 minutes. While still hot and soft,
remove cakes from sheet and maze ‘n-
to cones. Tnis must be done gquickiy
before they turn brittle. Bake oniy
a few at a time. Fil: ccnes just
before serving with whipped cream
topped with jelly.

- Mrs. Jacob Holm.