Welcome to a New Cooking Experience

Aunt Paula's American Hungarian Cookbook

 

Aunt Paula

If you are one of those gastronomic gourmets always looking for new treats, this is for you. If you are an American of Hungarian background wishing to obtain access to food with that Hungarian ambiance, this is for you.

If your mother or aunt knew Hungarian, she may have had a copy of "Paula Néni Könyve" (Aunt Paula's Book), the author's original cookbook in the Hungarian language. Redoing this in English, she added many new recipes and hints for successful cooking and baking. The recipes are more than lists of ingredients - they are delightful, clear insights into the taste secrets of real Hungarian cooking.

Aunt Paula's American Hungarian Cookbook is an encyclopaedic collection of recipes and cooking hints.

 

Here is a partial chapter listing from the Table of Contents:

  • Herbs and Spices

  • Soup Bases
  • Flavoring Extracts
  • Hors D'oeuvres, Canapes and Appetizers
  • Fresh Vegetable Hors D'oeuvre
  • Soups and Soup Accompaniments
  • Beef Cookery
  • Pork Cookery
  • Veal Cookery
  • Poultry and Stuffing
  • Lamb Cookery
  • Rabbit Cookery
  • Fish and Seafood Cookery
  • Sauces
  • Vegetable Cookery
  • Salads
  • Salad Dressings
  • Egg Cookery
  • Noodles, Rice and Dumplings
  • Crepes, Fritters and Pancakes
  • Strudels
  • Tortes, Cakes, Pies and Cookies
  • Cooking with Wine
  • Cocktails
  • Long Drinks

Sample Recipes

(Out of over 850)

Paprikash
(Csirke Paprikás)

Select a nice plump 2 1/2 to 3 lb. chicken; clean, wash and disjoint into smaller portions. Then sauté 2 large finely chopped onions in 2 lbs. lard or shortening. When light yellow and transparent, mix in 3/4 tsp. paprika, little pepper; add cut up chicken, increase heat, and quick fry them with constant gentle mixing until all sides are parched a little (but not burnt). Then salt to taste, add 1/2 cup water, 1 tbs. tomato puree, 1/4 cut-up green pepper. Cover pan tightly and simmer very gently until meat becomes tender, mixing and adding just a little water occasionally as needed to prevent burning. When done, increase gravy by adding 1/2 cup or more of hot water as desired. Then mix 1 tbs. flour in 1/4 cup water until smooth and pour slowly into gravy with constant stirring and simmer 3 more minutes. Before serving, blend a generous amount sweet or sour cream and serve immediately with dumplings, egg barley, broad noodles, boiled rice or mashed potatoes, and cucumber, chef's, tossed or any other favorite salad.

Note: For more delicious flavor cook a few mushrooms in with paprikash. Paprikash may be prepared plain, without thickening the gravy or adding cream.

HungarianChocolate Nut Torte
(Magyaros Csokoladé Torta)

Beat 10 egg yolks with 1 1/2 cups powdered sugar until very light and thick. Add 1/2 lb. (2cups) ground walnuts or almonds mixed with 2 tbs. flour, 1/2 lb. (2 cups) grated sweet chocolate, 1/2 cup very fine bread crumbs mixed with 1 tsp. baking powder, 1/2 lemon juice, 3 tbs. brandy or cognac. Mix gently to blend. Then fold in 10 stiffly beaten egg whites. Bake in 2 well-buttered and floured cake pans in 350 F. oven for 30-35 minutes or until fully baked. Remove immediately from pans to cool. Then spread red raspberry or strawberry jam between layers and cover entire cake with any favorite frosting (see index for suggestions). Or, fill and cover with whipped cream.

 

Availability

This edition is now available hardbound, with 289 8.5"x11" pages of recipes, in white leatherette cover for $49.50. Please add $4.95 for shipping and handling. (Personal checks or money orders only.)

Soft Cover Edition $12.95

The publisher is considering offering this book (English language only) in a soft cover for $12.95. If you are interested and would like to be notified of its availability, please E-mail. Just write "Aunt Paula", your name and e-mail address. You will receive ordering instructions by E-mail.

 

Our address is:

Aunt Paula's American Hungarian Cookbook
33250 Ledge Hill Drive
Solon, Ohio, USA, 44139

Telephone: 440-498-0837
E-mail

Publisher and Editor:

Albert E. Misek
33250 Ledge Hill Drive
Solon, Ohio, USA 44139