Mary Bancrofts brother-in-laws mother, Bea Katzan, was Hungarian and her family immigrated to these shores when Bea was a tot. She taught Mary many cooking tips and this authentic recipe was one Mary likes to make because one does not have to be exact with the measurements and the left overs are so good. Mary maintains she is not a cook, that she is not good at following directions. (Dont believe a word of this!) She maintains that this is yummy in the tummy food and on that, she is SO right!!

CSIRKE PAPRIKAS WITH NOKEDLI
(Chicken Paprikas with Hungarian Dumplings)

Saute in olive oil:
1 can diced tomato
1 chopped green pepper (Mary uses red as it is sweeter)
1 chopped onion
1/4 C. chopped parsley or a couple of hands full

2 T. or so of sweet paprika
1 can chicken broth
2 chicken breasts or tenders, cut into chunks and browned
1 pint sour cream do not use low fat; it separates

When vegetables are sauted, add paprika. Stir quickly to dissolve and then quickly add chicken broth, stirring to mix well. If sauted too long, paprika could become bitter. Brown the chicken and add to the pot. Cook for 1 to1 1/2 hours on low heat, covered. At the last, stir in 1 pint of sour cream and let heat through on low heat, uncovered, but DO NOT boil. It takes a heap of stirring here.

Nokedli (dumplings)

3 eggs well mixed and smooth
1 C. flour
Salt and pepper to taste
Stir with a spoon until smooth. It will be a gooey mixture. If you use very large or jumbo eggs, you will need to add more flour. Mary said that the best comparison she could come up with is the consistency should be that of Elmers School Glue! (Mary was a teacher, can you tell?)

In a large pot of boiling, salted water drop little blobs of the mixture from a teaspoon into the water. They will pop to the top of the water. Cook for a bit after they begin to float. The little blobs will double or triple in size, so keep that in mind. They will also not have any particular shape.

Serve by putting the paprikas over some of the dumplings as individual servings.