Fraternity-Testvériség, 1994 (72. évfolyam, 1-4. szám)
1994-07-01 / 3. szám
FRATERNITY Page 31 BRANCH 501 - METUCHEN, NJ The Holy Trinity Byzantine Hungarian Catholic Church of Bridgeport, Conn, celebrated the 100th Anniversary of its founding on June 5, 1994. The Most Reverend Michael J. Dudick, D.D., Bishop of Passaic was the Celebrant at the Divine Liturgy. A reception was held at Sante’s Manor in Millford, Conn. The guest speaker was the Very Reverend Basil Rakaczky, O.S.B.M., Pastor of St. Michael’s Parish in Perth Amboy, N.J. Also present at the reception was Reverend Bela Poznan and his wife, Julianna. Reverend Poznan is the new pastor at the Calvin United Church of Christ in Fairfield, Conn. His wife, Julianna, is the daughter of Rt. Rev. Dr. & Mrs. Francis Vitéz. Rt. Rev. Vitéz is presently Bishop of the Calvin Synod, United Church of Christ, and Pastor of the John Calvin Magyar Reformed Church in Perth Amboy, N.J. It was indeed an honor an privilege for my wife Margaret, myself along with a busload of parishioners from St. Michael’s to attend the Anniversary celebration. Michael Pauli, Jr., Director Left to right, Margaret Pauli, Very Reverend Basil Rakaczky, Sarah Rakaczki (wife of Rev. Andor Rakaczki), Most Reverend Michael J. Dudick, D.D., Reverend Andor Rakaczki, Reverend Bela Poznan, his wife Julianna, and Michael Pauli, Jr. E very year for Christmas, my entire family has enjoyed what we call a “Holiday Cake”. It is a special recipe which my mother, Martha Hudak, made traditionally for the holiday. The recipe for this cake is a remembrance of when my father came to the United States from Hungary in May of 1929. At a stop in Budapest, he purchased a magazine for my mother called Tolnai Világ Lapja, and in it was the recipe for this particular cake. My mother baked the Holiday Cake the first year they were married, and she has been baking it every Christmas since 1929. “Thanks for the memories, Mom and Dad.” Margaret Pauli, Manager Branch 250 3 cups flour 3/4 cup sour cream 1/2 teaspoon baking powder 1/2 cup crisco 4 tb. sugar 3/4 cup butter 3 egg yolks Sift flour, sugar, salt, and baking powder into a bowl. Cut in shortening with a pastry blender. Add sour cream and egg yolks to make a dough. Let rest in refrigerator for 1/2 hour. FILLING 2 cups ground walnuts (mixed with 1/2 cup sugar) 2 cups ground poppyseed (mixed with 1/2 cup sugar) 8 medium apples, peeled and coarsely grated. Cut pastry dough in half. Roll out first half to fit into a jelly roll pan that is buttered and floured. Place ground sugared walnuts over crust, grate apples coarsely over walnuts. Spread poppyseed mixture evenly with a fork over the grated apples. Roll out second piece of dough with pastry cutter. Make lattice strips to cover the top. Brush with beaten egg as you put the strips on and then brush the entire top of the lattice strips with the beaten egg. Trim the edges with a fork. Bake for approximately 1 hours in a 350 degree oven.
