Sharing great recipes
I was talking with (Othello) city administrator Ehman Sheldon the other day and he was telling me about a recipe he has that is a favorite of his. I said he should submit it for my Table Scraps column.
He said he didn’t know he could do that.
Several times, I have put a little note at the bottom of this column inviting folks to send me their recipes and to include a little story. It would be a fun way for folks to share a little bit about their families and friends.
Recipes can be emailed to labordi at hotmail dot com. Please put "recipe" in the subject line.
I really enjoy hearing about family histories. My grandmother was a wonderful cook. She was born in Hungary and emigrated to the U.S. through Ellis Island in the early 1900s.
She had such delicious recipes, but none were written down. I would spend time with her as she explained how to make some of my favorites.
Some of the dishes didn’t require a recipe, but others she kept in her own memory and could tell me exactly how much of each ingredient to add.
I was only able to get a few of my grandmother’s recipes and I cherish them.
Many Hungarian recipes use sour cream as a base and paprika as a main seasoning. One of my very favorites is chicken paprikas and I’ll share it with you.
Chicken paprikas
2 chopped onions
3 tablespoons shortening
2 teaspoons salt
½ teaspoon pepper
4 to 5 pounds chicken parts
1 cup water
½ pint sour cream
1 tablespoon paprika
Brown onions in shortening; add salt, pepper and chicken. Add water, cover and simmer slowly until tender. Add sour cream and paprika.
Serve over hot buttered noodles.