Magyar News, 1992. szeptember-1993. augusztus (3. évfolyam, 1-12. szám)

1992-09-01 / 1. szám

TAKE A GOOD LOOK AND THINK

We all know the injustice that happened to Hungary. The country lost 75% of the land and 66% of the population after WWI. As the result, ethnic tension prevailed in the region ever since. On one hand it was never rectified, on the other hand some countries were given the advantage to expand at the expense of neighboring countries. Today new questions come to the surface. If you look at the map, you will see how the area around Hungary is split up into tiny little countries. What we don’t see is Romania giving territory to dominant ethnic groups. The 2 million Hungarians in Transylvania, and those on the Eastern slopes of the Carpathian Mountain are not considered.

Even more, Romania has claims for the 15,000 Romanian minorities in Hungary and also for the Hungarians in Moldova that is now part of the Ukraine. Not only are the Romanians the biggest power in this part of Europe, but they also want to expand. Is the European Community blind? Does America want to repeat the mistakes she was previously lured into? Somehow things don ’ t add up in Europe. We don’ t see the French letting their minorities out of the grip, nor the English doing so. And it is interesting to see all the joy about the unification of Germany.

THINK.

THINK.

SHOOTNEY

SALOHNAH-SZALONA SÜTÉS

Let us brush up on this Hungarian tradition that some people call bacon roasting - especially now that the American Hungarian Heritage Association is planning an outing at the Booth Memorial Park in Stratford on the 20th of September from noon on.

During the summer, especially on cooler afternoons, the smell of bacon roasting still fills the air in many Hungarian backyards. This tradition lingers on and people of other nationalities catch on fast as soon as they are introduced to the “szalona sütés”.

It would be hard to find a type of bacon that a Hungarian does not like. As the saying goes, the breakfast consists of bread and bacon, the lunch is bacon with bread, and the dinner is a combination of the two. And when the Hungarian has a chance to roast the bacon, it becomes a real holiday fare.

Let us see how the szalona sütés goes.

First we stop at the butcher, naturally a Hungarian butcher, because he knows what is suitable for roasting. The bacon slab is cut into a rectangular shape, 3-4 inches in size. Be sure that it is thick enough and has a soft texture so it lets the fat drip out easily.

Our next step is to stop at a bakery where we choose a nice fresh rye bread with crispy crust. To complete our shopping list, we pick up some onions, tomatoes, cucumbers and green peppers. If we are lucky we might have a friend who grows Hungarian peppers in his garden because it makes a difference. Then it is optional to stop at the liquor store for a good Hungarian wine. The reason that the Hungarians don’t cry about cholesterol is that they compensate it with onion, garlic, and wash it off with some delicious liquid out of the cool cellar.

The last steps of preparation is starting the fire to get the red glowing embers from the hardwood, and to put the bacon on the spit. The spit is also hardwood, a stick armlength long, cleaned at one end and sharpened like a reed. This you push through the bacon at the center point so it balances when you are turning it You also make cuts in it, partially separating the skin so the fat will drip out unobstructed. Now you put the bacon close to the fire, turning it slowly till it starts sizzling and the drippings fall into the embers. This is the time to be quick. You really don’t want the drippings wasted into the fire. You place the dripping szalona over the slice of bread that catches the hot fat.

This sounds simple. Perhaps it is if everything is done properly. The drippings onto the embers flames up the fire and the bacon itself could be set on fire. Then there is the smoke. Some people like their bread to become slightly smoky, but too much will produce a blackened bacon and bread. This in Hungarian they call “gypsy”, it has too strong of a taste. Besides the burned fat

becomes unpleasantly bitter.

When your bread has enough drippings on it, you should put the slices of vegetables on and give these some hot drippings too. Now you are ready to enjoy it.

The bacon roasting is a do-it-yourself

cooking. It takes time, you do it with care, enjoy the company, and there is hardly anything that is so relaxing. After, if you have some Hungarian music, you may add a dance or two to make the evening complete. See you at the next szalona sütés.

MARY KATONA SCHOLARSHIP TO CONTINUE WITH YOUR HELP

For the past several years the Mary Katona Scholarship Fund of the American Hungarian Heritage Association has offered young men and women of Hungarian background scholarships to help in their pursuit of undergraduate and graduate studies.

To continue offering this help to Greater Bridgeport, Norwalk and surrounding area students, the Scholarship Fund needs your

“investment”!!! Can you send a tax deductible contribution of one dollar or $??????? so that this worthwhile program may continue its helpful work? Your personal check will be gratefully received on behalf of students who will apply and will be awarded scholarships for 1993.

Please make your check out to “ A.H.H. A. Scholarship” and mail it to A.H.H.A., 60 Tyrone Place, Stratford, CT 06497, or to committee members.