Fraternity-Testvériség, 1978 (56. évfolyam, 1-4. szám)
1978-01-01 / 1. szám
MEMBERS OF THE HRFA WHO LIKE TO COOK HUNGARIAN MEALS There are many Hungarian cook books and yet most differ in the preparations of certain recipes. It would be interesting to find out how the first, second, third and fourth generation of Hungarians have changed their recipes to suit their taste in the United States. The stuffed cabbage recipes (some call it “Pig in a blanket”) vary from county to county in Hungary. Cook books tell us different ways of making stuffed cabbage. The famous George Lang's cookbook “The Cuisine of Hungary” has eight different variations. Interesting to note one of them is “stuffed whole cabbage”. There are various ways of making Hungarian goulash whether as a soup or stew. How did the four generations of Hungarians change it? With this in mind we ask our members to mail us their Hungarian recipes. Space will be available in the “Fraternity” for them. Many members asked Mrs. Palma George for her stuffed cabbage recipe. It is very basic yet different than those she found in cookbooks. RECIPE FOR STUFFED CABBAGE 3 lbs. of ground meat (veal, pork and beef) IV2 cups uncooked long grained rice 1 large onion 1 tablespoon salt 1 tablespoon Hungarian paprika 1/2 teaspoon black pepper V2 CUP water 1 tablespoon lard 1 quart of tomato juice 1 can of tomato soup 2 smoked butts 6 small heads of cabbage 4 pounds of sauerkraut Core and parboil cabbage, taking the cabbage leaves off one by one. Cut off heavy veins. (Set aside) Saute chopped onion in tablespoon of lard or margarine. When onion is soft, sprinkle with one tablespoon of paprika. Mix meat, rice, salt, pepper, sauted onion and water together well. Take a large soup pot and put a layer of sauerkraut on the bottom. (Sauerkraut should be rinsed if very sour and squeezed out from juice). Place stuffing in middle of cabbage leaf, fold one side over and tuck in other side. Do not make rolls too tight, for the stuffing will expand in cooking. Add the two smoked butts and continue with layers of cabbage and sauerkraut. Pour on tomato juice, tomato soup and enough water to cover top layer. Cook for 1 % hours or until rice is done. Mrs. George gave one of her recipes. We would welcome favorite recipes from our members or branches in our next issue. Christmas Party in Hollywood Branch No. 379. HUNGARIAN COOK BOOK My Mother's Hungarian Cook Book published in English by Mrs. Zoltán Beky, wife of Bishop Beky. The book contains 73 of the finest, original, perfected recipes. The most delicious soups, meats, plate meals, specialties, cakes, pastries and tortes are included. A few examples are: chicken paprikas, stuffed cabbage, ham suzettes, Hungarian székely goulash, crepe suzettes, linzer cake, indianer, orange torte, sacher torte, dobos, roccocco, rum, mocca almond, Éva and micado torte. A priceless gift for second and third generation wives or English speaking friends. Net profit (proceeds) go for “Student Aid”. Send your order with $2.75 (postage included) in check, money order, or cash to: Mrs. Margaret Beky 5221 Massachusetts Ave., N.W. Washington, D. C. 20016 Please send me ................... copies of your Hungarian Cook Book. Name .............................................................................................. Address ........................................................................................ City......................................... State....................... Zip............... 12
