Hungarian Potato Bake 1975 Recipes

HUNGARIAN POTATO AND EGG CASSEROLE

Steps:

• Place the potatoes in a large pot, and add enough cold, lightly salted water to cover by 2 inches. Bring to a boil over high heat. Cook until potatoes are just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch rounds.
• Place a medium sauté pan over medium heat. Add vegetable oil, and heat until shimmering. Add onions, and sauté until soft and almost caramelized, about 25 minutes; lower heat if they begin to brown too quickly.
• Place the eggs in a large pot, and add enough cold water to cover by 2 inches. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Drain and rinse under cold water until cool enough to handle. Peel the eggs, and cut into 1/3-inch rounds.
• Preheat the oven to 350 degrees. Generously coat the inside of a 1 to 1 1/2 quart baking dish with the butter. Arrange a layer of half the potatoes in the dish, then a layer of half the onions, and then a layer of half the eggs. Season with salt and pepper and a light sprinkling of paprika. Spread with half the sour cream. Repeat with the remaining potatoes, onions and eggs, and season to taste with salt and pepper. Spread with remaining sour cream, and sprinkle with paprika.
• Cover the baking dish, and place in the center rack of the oven. Bake for 45 minutes. If desired, serve with a green salad.

HUNGARIAN POTATO BAKE 1975

Steps:

• 1. In greased 1 1/2 qt casserole mix potatoes, salt and pepper.
• 2. In a separate bowl blend together the cottage cheese and half-and-half, then stir into potatoes and dot with butter.
• 3. Cover and bake in 350 F oven for 45 minutes
• 4. Uncover and bake 20 minutes longer or until potatoes are tender.
• 5. Let stand 15 minutes. Sprinkle with paprika. Makes 4 to 5 servings.
• 6. Note: to reduce baking time, par boil the potatoes in salted water until about half done before adding to casserole dish. Add in other ingredients, dot with butter, cover, and bake until fork tender -- 350 F for 30 minutes -- uncover for the last 5 or 10 minutes.
• 7. For microwave oven place mixture in greased 9x5x3-inch glass loaf pan, cover with waxed paper and cook 15 minutes. Sprinkle with paprika

HUNGARIAN CHRISTMAS MASHED POTATOES

Steps:

• Boil peeled and quartered potatoes in salted water till tender.
• While potatoes are cooking --.
• Heat skillet. Add mustard seeds. Cover & shake until the popping slows. Add the butter & when melted, add the onions. Cover and cook over low heat for 15 minutes. Uncover, continue cooking over low heat for until very soft, dark & caramelized. Add the paprika. Stir over lowest heat for a minute or two until the paprika has lost its raw taste. Set aside.
• Back to the potatoes --.
• Strain off cooking water & mash. Add 1/2c of the sour cream and blend into potatoes. Add the egg into the potatoes and whip. Add the stick of butter & the remaining sour cream to taste. Stir in the onion mixture. Add salt to taste.

HUNGARIAN POTATO AND EGG CASSEROLE

Steps:

• Do not peel or slice the potatoes.
• You will be cooking them whole.
• Heat salted water (1/2 teaspoons salt to 1 cup water) to boiling.
• Add potatoes.
• Heat to boiling.
• Reduce heat.
• Cover and cook until tender.
• Test with a fork or a knife for tenderness.
• Drain and cool slightly.
• Cook onion in oil until tender.
• Mix onion, oil, sour cream, salt and pepper.
• Peel potatoes and cut into 1/4 inch slices.
• Gently mix potatoes and sour cream mixture.
• Arange half the potatoes in greased 10 x 6 x 1 1/2 inch baking dish or 1 1/2 quart casserole.
• Arrange eggs on top and add remaining potatoes.
• Sprinkle with bread crumbs and paprika.
• Bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes.
• Garnish with snipped parsley if desired.

HUNGARIAN POTATO BREAD

Steps:

• 1. Peel and cut up the potatoes in water. She says to use 1 1/2 cups of water and save the water! You simmer the potatoes until soft. Use the cooking water for the bread. I usually use a little more water to have on hand, just in case. This recipe calls for a lot of flour so I usually end up using a bit more water than called for.
• 2. While the potatoes cool, put about 5 cups of flour and the salt in a large bowl. And the caraway seeds if using. "Take 3 Tablespoons of flour, mix with 1/2 cup of warm water and the yeast. Set aside 20-30 minutes in a warm place covered with a cloth". Thats not how I usually mix in my yeast, but today we are Hungarians! We do this the Hungarian way!
• 3. Rice the potatoes (with a potato ricer, that I picked up just for this recipe) into the bowl with the flour and salt and add the water from the pot. (If you have no ricer, just mash the potatoes up with a fork or potato masher real good).
• 4. Mix the flour, potatoes, potato water and salt with a wooden spoon or dough hook in a mixer. Add the additional flour as needed to make a soft dough, tacky, not too sticky. Knead for at least 10 minutes. Put dough in oiled bowl, oil the top, cover and let rise about 1 hour or until double.
• 5. Punch down dough and form into 1 or 2 round or oval loaves. Place on baking sheets, put into the cold oven and let rise again, about 20-30 minutes before you turn on oven to 400 degrees. Bake about 45 minutes or until golden in color. (this is if you are making 1 large loaf, as she usually does. If making 2 smaller loaves they will be done sooner.) "Bon appetite!!!". ***NOTE: I usually let the dough rise on the baking sheet while the oven preheats BEFORE putting it in. Ms. Charlotte actually lets the dough rise IN the oven, then after 20-30 minutes turns on the oven with the dough already STILL IN it. The dough warms up as the oven heats and starts baking as it preheats. Its your call which way you want to do it. I sometimes like to bake this bread in a dutch oven for a crustier loaf. (if letting rise on the counter, be sure to oil tops and cover with plastic. Remove of course, before baking.)