-=> Quoting Dave Drum to Jim Weller <=-

 DD> I have ordered one each of hot and sweet Pride of Szeged
 DD> from farawayfoods.com.

Not that far away. Pride of Szeged is made by Spice Co of New
Jersey. But to give them credit the founders are Hungarian Americans
and they do import their paprika from Hungary. It's not as
mystically wonderful as the Bencivenga family's legendary cloth bags
but it's pretty good and it's my go to supermarket brand. I
currently have their Exquisite Delicate and their chicken rub, which
I use in all sorts of dishes not just chicken, including tonight's
cream of squash soup. My third can is El Avion smoked hot Spanish
pimenton.

I just noticed something: on my Szeged can, squeezed in between the
words "Hungarian" and "Paprika" (in large bold print) is some small
highly stylized cursive. I got out my magnifying glass and the
little squiggle says "style"! So it may not in fact be pure
Hungarian paprika after all but it still beats McCormick's, Club
House and Venetian Gold.

Is your "hot" Szeged "Eros" strong? That is the hottest. The five
heat levels are: Delicate, Exquisite, Pungent, Noble and Eros, That
last one is brown, not red in colour.  

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Paprika and Spaetzle
 Categories: Hungarian, German, Chicken, Chilies, Bacon
      Yield: 4 Servings
 
    315 g  Sifted flour
      1 ts Salt
      1    Egg; slightly beaten
    225 ml Water
     55 ml Butter or margarine;
           Melted
      2 ts Salt
      1 l  Water
      1    Frying chicken
      8 sl Bacon
    1/4 c  Finely chopped onion
    170 g  Flour
      2 tb Flour
  1 1/2 ts Salt
  1 1/2 ts Paprika
  1 1/2 tb Paprika
      1    Cube chicken bouillon
    150 ml Milk
    1/3 l  Thick sour cream
 
  Bring to boiling in 2.5-3.5 l saucepan, 1 l water and 2 tsp salt.
  Meanwhile, sift together and set aside the flour and 1 tsp salt.
  Combine in another bowl and mix the egg and 225 ml water.
  Gradually add flour mixture to egg mixture, stirring until smooth.
  (Batter should be very thick and break from the spoon instead of
  pouring in a continuous stream).
  
  Spoon batter into the boiling water by 1/2 teaspoonfuls, dipping
  spoon into water each time. Do not make the noodles too big. Cook
  only one layer of noodles at a time; do not crowd. After noodles
  rise to the surface, boil gently 5-8 minutes, or until soft when
  pressed against the side of the pan with a spoon. Don't overcook
  them (if you're not sure they're done taste one). Remove from
  water with a slotted spoon, draining for a second, and place into
  a warm bowl. Toss noodles lightly with the butter.
  
  Clean, rinse and pat dry the chicken, and cut into pieces. Dice
  bacon and place into Dutch oven. Cook slowly, stirring and turning
  frequently, until bacon is slightly crisped. Add the chopped onion
  and cook until transparent, stirring occasionally. Meanwhile, coat
  chicken evenly by shaking 2-3 pieces at a time in a plastic bag
  containing 170 g flour, 1  1/2 tsp salt, and 1  1/2 tsp paprika.
  With slotted spoon, remove bacon and onion from pan, leaving bacon
  fat in pan and set aside. Save 30 ml bacon fat and set aside.
  Slightly increase the heat under the pan. Lightly and evenly brown
  the chicken, starting with meatier pieces, and browning skin sides
  first. When chicken is browned, reduce heat. Cover pan tightly and
  cook chicken slowly for about 25-40 minutes until thick pieces are
  tender when pierced with a fork.
  
  Meanwhile, dissolve chicken bouillon in 225 ml hot water and set
  aside. Melt saved bacon fat again in a small saucepan over low
  heat. Blend into the fat 2 Tbls flour. Heat until the mixture
  bubbles, stirring constantly. Remove from heat and gradually add
  chicken broth, stirring all the while. Return to heat and bring to
  rapid boil. Keep stirring! Cook 1-2 minutes longer. Gradually add
  (still stirring of course) milk and 1 1/2 Tbls paprika. When
  thoroughly heated, remove saucepan from heat. Stirring vigorously
  with a whisk or fork, add the sour cream to the sauce in small
  amounts. Mix in the bacon and onion.
  
  Pour the sauce into the skillet over each piece of chicken. Cook
  over low heat, stirring sauce and turning chicken frequently for
  3-5 minutes or until thoroughly heated; do not boil. Cover pan
  tightly; turn off heat under chicken and let stand about 1 hour.
  About twice during hour, spoon sauce over chicken. Reheat just
  before serving. Sprinkle lightly with paprika and serve over
  Spaetzle.
  
  Recipe by: Liz Kornya
 
-----



YK Jim


... Food can't be "healthy." Food, in most cases, is actually dead.

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