Subj: (no subject) Date: Thu, Aug 24, 1995 9:25 AM PDT From: dmurphy@freenet.scri.fsu.edu X-From: dmurphy@freenet.scri.fsu.edu (David Murphy) To: psychowww@aol.com August 24, 1995 Dear Mr. Campbell, As a devoted fan and follower of Psychospy I am delighted that someone has finally had the courage to expose the ET/Hungarian connection. This FACT has been obvious to me for some time now. ANYONE can tell that the Gabor sisters are not from Earth, and researchers conveniently omit references to the other two elusive Gabor sisters Eva-Eva and Zsa! My Hungarian relative Uncle Steve (whose favorite word is succulent) has always behaved strangely, and it is through this solitary man that I will share with you my favorite dish - the succulent Hungarian Chicken Paprikash. Chicken Paprikash 1 Broiler fryer chicken (cut up) 1 Large onion 4 Heaping table spoons paprika 2 Table spoons tomato paste 1/2 Pint dairy sour cream 1 Table spoon cooking oil Salt & Pepper to taste Home Made Noodles - ratio 1 Cup all purpose flour 1 Egg 2 Table spoons milk 1/2 Tea spoon salt In a Dutch oven (large cooking pot) combine chicken, chopped onion, paprika, tomato paste, cooking oil, and a little water. Cover and cook (low) for 45 minutes. While that is happening, make yourself some nice homemade noodles. I make about 6 cups of these gems. In a large bowl combine 6 cups flour, 6 eggs, 12 table spoons milk and 3 tea spoons salt. Hand mix and knead until you have a little yellow ball of dough. In another large pot, bring some water to a boil (like you are going to cook spaghetti noodles) and roll out your dough to about a 1/4" thickness. Cut the dough in 1/2" strips and pinch off pieces into the boiling water. Boil about 15 minutes then drain. After your paprikash has cooked for 45 minutes, remove the chicken pieces and stir in the sour cream. Return the chicken pieces and add the noodles. There you have it. Serve with hot bread and lots of Hungarian red wine-if you can find it. Enjoy, and keep up the good work! Succulently Yours, David Murphy