William Penn Life, 2005 (40. évfolyam, 1-12. szám)
2005-09-01 / 9. szám
The Hungarian Kitchen 505,. with Főszakács Béla counting! m •k.A 506,507...and FÁRADJON BE A MAGYAR KONYHÁBA. Yes, there are that many recipes coming your way in the new cookbook. But, let me first do a little housekeeping. Last month, I spent a wonderful week at Penn Scenic View in Rockwood, PA. The Hungarian Heritage Experience took place with 26 campers and a culinary staff of three. The Heritage week participants learned the Hungarian language as well as some cooking tips, dancing and singing, and took a field trip to the Bethlen Home in Ligonier, PA. We even had a "Palacsinta Night" during which everyone made their own palacsinta and enjoyed the camaraderie. We had two cookouts and plenty of Hungarian food. The best part of the week for me was getting to cook all the fresh vegetables and fruits available this time of the year in Pennsylvania. We all enjoyed fresh green beans, summer squash, zucchini, cabbage, pickling cucumbers, tomatoes, white sweet com, bread and butter com, Hungarian banana peppers (both hot and mild), yellow beans, Chambersburg peaches, watermelon, field cantaloupes and fresh herbs. I had more fun than you can imagine. One night for dessert we had fresh sliced peaches made into a sauce to top the Hungarian pound cake I made. Remember the 24-Hour pickle recipe from a few months back? Well, we all enjoyed that recipe two times during the week along with Hungarian specialties like Chicken Paprikas, Pork and Sauerkraut, Chicken Soup with Csiga noodles, Káposzta Testa, Bableves and Hungarian Guylasleves. I forgot to mention the Stuffed Cabbage, mashed potatoes and fresh rye bread for our opening meal on Sunday night. All in all it was a very good week. I met a lot of readers who enjoy "The Hungarian Kitchen" and the monthly recipes. I would like to thank the Board of Directors for letting me participate in this gala event which I know will be a success for many years to come. If you want to have fun learning the Hungarian language, enjoy great Hungarian cooking with fellow Hungarians in western Pennsylvania, think about attending next year 2006. Yes, I'll be coming back with more cooking lessons and a few surprises. Köszönöm szépen to all the campers for making this extra special! And now let's talk about the cookbook.... I started this project a year ago, and the time has flown bye. It will all come together during the next few weeks as I finish compiling the last recipes sent my way. I did not turn down anyone 10 William Penn Life, September 2005
