INGREDIENTS

INSTRUCTIONS

Tarhonya can also be made in large bulk as the Ancient Hungarians
made. These were dried hard and stored in a large container for years
without spoiling. Regards, June Meyer.  Let the Tarhonya dry for 1/2
hour and then add to boiling water 1/2  cup at a time and cook till
done.  Bulk Dried Tarhonya about 25 servings  In a small mixing bowl
mix eggs with the water and salt. Beat well.  Put the flour in a large
mixing bowl and add the egg mixture a little  at a time. Blend the
dough with your hands in a rubbing motion as  though you were washing
your hands with the palms open. The mix  should become uneven little
pieces of dough the size of dried peas.  Break up any that look large.
The mix should be somewhat uniform.  Spread out a tablecloth on a table
and spread the Tarhonya on it in a  thin layer so that all the pieces
are exposed to the air. Let dry  until very hard, this will take 3 or 4
days. While the mix is drying,  roll your fingers through to mix it up
so all sides are exposed to  air. When you are sure that the mix has
dried hard, store in a  container.  Note: Make Tarhonya in the hot
summer, never during a rainy season or  the mix will never dry hard. If
you have some particles that are  larger and are not hard, sift them
out and let them dry separately.  To Bake Dried Tarhonya - serves 6
Brown 1/2 cup of dried Tarhonya in 3 Tbs. of butter or lard. Add 1
tsp. of salt, 1 Tbs. Hungarian Paprika and water to cover. Cover and
bake in the oven at 375 degrees. It will take about 35 minutes to 1
1/2 hours depending on the size and age of the dried Tarhonya. The
water should be absorbed when the Tarhonya is cooked.  Note: If you
have a large pot of boiling soup, you can cook these  Tarhonya in the
soup. Serve instead of potato, noodles, dumplings or  rice.  If you try
one of my recipes please tell me what you think. E-Mail me  at:
june4@interaccess.com Posted to EAT-L Digest 14 Dec 96  From:    Walt
Gray <waltgray@MNSINC.COM>  Date:    Sun, 15 Dec 1996 15:56:20 -0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 152
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 52.1mg
Sodium: 439.5mg
Potassium: 58.3mg
Carbohydrates: 27.8g
Fiber: <1g
Sugar: <1g
Protein: 5.5g