Fraternity-Testvériség, 1978 (56. évfolyam, 1-4. szám)

1978-04-01 / 2. szám

HUMAN RIGHTS ISSUES — WARC

Delegates of the North American and Caribbean Area Council of the World Alliance of Reformed Churches (WARC) met on January 4 - 6 at the Princeton Theological Seminary.

In sending its greetings to the (Hungarian speaking) Reformed Church in Romania, the WARC stated its strong conviction that “ethnic, religious or linguistic minorities should have both the rights and the opportunity to enjoy their own culture, to profess and practice their own religion and to use their own language.”

The Area Council notes with appreciation that the World Council of Churches as well as the World Alliance of Reformed Churches have been deeply interested in and concerned about the life of minorities in many countries, among them in Romania (Transylvania).

The Area Council is looking forward to further development in this field.

The Area Council sends its greetings to brothers and sisters in Romania and assures them of the love and care of their communions."

(Bishop Butosi was instrumental for the above WARC statement and message- A.G.)

STUFFED PEPPERS

12 green peppers 1 lb. ground pork 1 medium onion, grated V2 cup rice

V2 tsp. pepper and V2 tsp. salt, to your own taste

1 tbsp. shortening 1 qt. tomato juice and 1 pt. water 1 egg

1 slice of bacon diced

Wash pepper and cut off the top so you can remove the inside with a teaspoon. Rewash.

In a pan, put 1 tbsp. shortening, 2 tbsp. flour and brown until rosy in color. Then pour the cold tomato juice on it with the water. Place on heat and when it begins to boil, place the stuffed ppers in.

How to stuff pepper:

Mix the ground meat with the rice, onion, salt, pepper, egg and bacon. Mix well and stuff the peppers. Cook for 1 hour until the meat and rice are tender. When ready to serve, you may pour sour cream on top.

Here’s another of Mrs. Palma George’s old recipes requested by Mrs. Ethel Nagy of Duquesne.

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— RECIPES —

Mrs. Margaret Beky gave us permission to print the following recipes from her Hungarian Cook Book:

SZEKELY GULYAS (Goulash)

2 lbs. diced pork butts 1 head cabbage, sliced 1 lb. sauerkraut

V2 pt. sour cream

3 tbsp. shortening

1 onion chopped 1 teaspoon salt 1 teaspoon paprika V2 cup water 1 tbsp. flour

NUT-PITE The Dough

2 cups flour V2 lb. sweet butter 2 egg yolks 2 tbsp. wine

Mix together (same as pie dough). Roll out half and put in oblong pan 13 x 9 x 2 in. Put in filling and place other half on top. Bake for 45 minutes.

Filling

6 egg yolks (beat well

1 cup sugar)

add

Brown onions in 2 tbsp. shortening, add 1 tsp. paprika and 2 lb. diced pork butts. Pour on cup water and cook % hour in a covered skillet.

In another skillet melt 1 tbsp. shortening, add sauerkraut and sliced cabbage and % cup water. Cook until cabbage is tender. Mix 1 tbsp. flour with cabbage mixture and add this to meat, mix entire gulyás with sour cream and serve.

1 lemon rind grated, 2 tbsp. vanilla, 8 egg whites well beaten, V2 lb. of nuts grated fine — mix together.

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Many ladies mentioned that they liked the idea of publishing the recipes in the Fraternity and promised to send their own to the Editor.

Mrs. Palma George

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