We chose three recipes as our favorites from Book Club Night. Here are the full recipes so you can try them at home. Enjoy!
HUNGARIAN CHICKEN PAPRIKAS by Erika
NOTE from the chef: I learned this dish by observing my mom in the kitchen when I was a child. I’ve been making this dish for so long tha it was quite hard to figure out a ‘recipe’ for it. The dish is traditionally served with little dumplings, “galuska”, but it is also good with pasta or rice.
4-5 sliced of diced bacon
2 tbsp vegetable oil
1 medium onion chopped
3 cloves smashed garlic
1 green pepper diced (if you like a little more heat you can add a couple of jalapenos or hatch peppers)
salt and pepper to taste
1 14oz can of diced tomatoes
1 6oz can of tomato paste
12 tbsp of Hungarian paprika (sweet or hot depending on your taste)
Chicken (1 whole chicken cut up into 8 pieces, or an assortment of breast, drumsticks and thighs)
- In a dutch oven or cast iron pot, brown the bacon in the vegetable oil. remove bacon.
- In batches, brown the chicken on all sides and remove from pot.
- Add the onion, garlic, and green pepper. Salt and pepper to taste. Cook for 5 minutes.
- Add the paprika, stir and cook for an additional 2 minutes.
- Add the chicken diced tomatoes, tomato paste and enough water (about a cup or so) to almost cover the chicken pieces.
- Bring to boil, cover and simmer for 1 1/2 hours.
- Remove from heat and add some parsley.
OPTIONAL: In Hungary, they would finish off the dish by adding about 1 cup of dairy sour cream to the sauce. Since I try to watch my cholesterol and my husband hates sour cream, I skip this step.
2 cups all-purpose flour, 1 1/2 tsp salt, 3 eggs.
In a 3 qt bowl mix flour and salt, add eggs and beat with a large spoon. Add about 1/2 cup of water a little at a time. Hand beat several minutes. Let it rest covered for about 45 minutes. Place it on a flat dish using a teaspoon cut off noodles about 1-inch long and about the thickness of a pencil into a pot of boiling water. Cook until they rise to the top of the water. Skim them off with a slotted spoon and drain in a colander. Mix them with a little sauce from the paprika and serve.
QUICHE LORRAINE by Allison
9 inch pie crust (or 3 pkgs of mini pie shells)
8 slices of bacon (or diced ham)
1 cup shredded Swiss cheese
1/3 cup finely chopped green onion
4 large eggs
2 cups heavy cream
1/4 tsp salt
1/4 tsp pepper
1/3 tsp ground red pepper/cayenne
Heat oven to 425°
Sprinkle meat, onion and cheese into pie shell (top of mini shells). Beat eggs slightly. Beat in remaining ingredients. Pour into pie shells. Bake 15 minutes. Reduce oven temp to 300° Bake 30 minutes until knife comes out clean. Let stand 10 minutes.
For Spinach quiche – substitutes 1 package thawed, frozen chopped spinach for the bacon/ham. Make sure to drain/squeeze water out well.
TIRIMISU by Kathryn
1 cup cold water (room temperature works too)
1 (14 ounce) can (fat free) sweetened condensed milk (I use regular Eagle Brand)
1 (1.4 ounce) pkg. (sugar free) vanilla instant pudding mix (this size is hard to find. I buy a regular size box and pour about half into the bowl. I throw the remainder away. I don’t use sugar free, but it’s an option).
1 (8 ounce) block (1/3 less fat; fat free) cream cheese softened (I use 1/3 less fat)
1 (8 ounce) tub (fat free) cool whip (I use fat free cool whip)
1 cup hot water (needs to be hot to melt the coffee granules)
1/2 cup Kahlua
2 T instant coffee granules
24 ladyfingers (located near strawberries in the produce section)
3 T unsweetened cocoa
Make the pudding mixture: Combine first three ingredients in a large bowl. Stir with whisk. Cover bowl with plastic wrap. Chill 30 minutes, or until firm, in refrigerator.
Remove plastic wrap and add cream cheese and whip topping. Beat with a mixer until well blended.
Combine hot water, Kahula, and coffee granules in small bowl or saucepan.
Begin the layering process: Put ladyfingers on the bottom of the serving bowl. Drizzle some coffee mixture over the ladyfingers (I always have a lot of the mixture left when I’m done. Just toss it out). Spoon 1/3 of the pudding mixture over the saturated ladyfingers. Sprinkle with cocoa. Repeat the process….ladyfingers…
Yield: 12 servings @ 2/3 cup each
This is from a Cooking Light cookbook. If you use the fat free / sugar free ingredients, here are the details:
Calories 310; Fat 9.1g; Protein 7.8g; Carb 44g; Fiber .2g; Chol 95mg; Iron 1.1mg; Sodium 265mg; Calcium 124mg