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sounds tasty!! But I am not good at making delicate things!!

CABBAGE NOODLES

1 Medium (about 5") head of Cabbage
1 Large Onion
1 Pound of "Wide" Egg Noodles
Butter
1/4 tsp. Salt
1/2 tsp. ground Black Pepper

Grate Cabbage and Onion and place with about 1 tbsp. of Butter, Salt and Pepper in a large skillet. Cook over low heat until mixture is greatly reduced in volume and has a light tan color. While the cabbage is cooking boil a Lb. of wide noodles, Combine drained Egg noodles with Cabbage-Onion mixture and serve. Can be used as a main coarse or side dish.

Ok this isn't exactly Hungarian but it's good enough to be. LOL

BREAD PUDDING

3 Eggs lightly beaten
4 C Milk
2 tsp Vanilla
1 tsp Cinnamon
1/2 tsp Salt
4 C cubed Bread
1 C Brown Sugar
1/2 C Golden Raisins

Combine Eggs, Milk, Brown Sugar, Vanilla and Salt. Put Bread cubes into a 9" cake pan or cassarol. Pour mixture on Bread cubes making sure they are soaked through. Sprinkle Cinnamon on top. Place in oven.
(Optional step: Place in larger pan and carefully add 1" of HOT water.) This will produce a more custard-like result.
Bake for an hour at 350 deg.

Hi ooby!!!

Would you happen to have a great recipe for sauerbraten???

a quick story about bread pudding:

When I was in reform school as a child, we frequently had "french toast" for breakfast. Whatever wasn't consumed was made into that evenings Bread Puddin!!

I swear upon all that is holy...I will never eat bread pudding again!!

Ship, make my Bread Pudding and your tongue will slap your brains out!

too late...no brains left!!

your wish is my command!

SAUERBRATEN

4 LBS. BEEF, CHUCK, RUMP, OR ROUND VINEGAR AND WATER
SALT AND PEPPER 1/4 CUP SUGAR
1 ONION, SLICED 1/4 CUP RAISINS
3 BAY LEAVES 4 TO 6 GINGER SNAPS
1 TSP. PEPPERCORNS
1 CUP THICK SOUR CREAM


Sprinkle meat well with salt and pepper and rub in thoroughly.
Place with onions, bay leaves and peppercorns in a deep earthen dish. Add water to vinegar, (equal parts if vinegar is very strong) and add salt and sugar to taste (better without the sugar ed). Pour hot over the meat to cover. Cover dish well, put in a cool place, let stand 8 days (3 days is more than enough ed).
After marinating;
Put meat in Kettle (Roasting Pan ed) add onion and a little of the spiced vinegar, place in a hot (400ø ed) oven (Uncovered ed) to brown all over, then, put on tight fitting cover and let cook slowly about 3 hours or until tender. Add more of the vinegar if necessary. Take out the meat, slice for serving and keep hot. Strain liquid in kettle, skim off fat. Let sugar melt in an iron Spider, (large skillet ed) add very gradually the strained liquid, then the raisins and ginger snaps, cook until thickened and smooth and pour while hot over meat. Add 1 cup of thick sour cream to gravy if desired.

This recipe is from "The Settlement Cookbook" circa 1920 I've edited it somewhat so people today will understand what they're talking about ie most people today wouldn't know what a spider is. Also back in those days vinegar was not as consistant as it is today. Personally I believe sauerbraten was originally intended to be made from venison and I have made it using venison a few times and it is outrageous.

Get away!! Really...??!!

Sure getting me hungry!

Ever been to Budapest Conrad? If so you know how good Hungarian cooking is.

Here's another one though again it's not Hungarian but it is an awesome dish and so easy to make.

ZUCCHINI COMPOTE

1 medium (about 8" by 2" ) Zucchini un peeled.
1 large Onion.
1 large Tomato.
1 can red Kidney Beans.
1 tbsp. oil or butter.
Salt & Pepper.

Slice Zucchini into 1/4 " thick slices. Slice Onion and Tomato. Put Zucchini, Onion and Tomatoes in a large skillet with shortening. Add Salt and Pepper to taste. Cook covered over low heat until Zucchini has lost it's white color (acquired a watery appearance). Add Kidney Beans. Remove from heat let stand a minute to allow Kidney Beans to absorb heat. Serve.

No,never been that way,but there were always some Hungarians around here in CH,after WWII and especially after October '56.

This may be my last entry in this thread because it doesn't seem to be generating any interest.

NOODLES WITH NUTS
Hungarian

One of the unusual things about Hungarian cooking is the strange combination of ingredients which at first glance would seem absurd. Noodles with nuts is a classic example of this. Whenever my mother made this dish there were never any left-overs!

1 lb Wide Noodles
1 C finely chopped Walnuts
1/3 C Confectioners Sugar
2 tbls melted Butter
1 tsp Lemon Juice
1/2 tsp grated Lemon Peel

Cook the noodles.
While the noodles are cooking mix the chopped walnuts and powdered sugar and set aside.
Blend in a large bowl the noodles, Lemon Juice, Lemon peel & butter.
Top each serving with some of the walnut sugar mixture. Or, just mix everything together and serve.
An alternative to Walnuts is Poppy seeds. Increase Butter to 1/4 C and use 2/3 C Poppy seeds in place of walnuts.

STUFFED CABBAGE
Hungarian style

1/2 lb Beef Short Ribs
1/2 tsp Salted Water to cover
1 Large head of Cabbage
2 Eggs well beaten
1 1/2 tsp Salt
1/4 tsp Paprika (Hungarian pronounced popreekash)
1/8 tsp freshly ground Pepper
1 1/2 lbs ground lean Pork such as shoulder
1 small Onion slivered
1 1/2 cloves Garlic minced
1/4 C cooked Rice or uncooked "MinuteRice"
1 27oz can of Sauerkraut
1 8oz can Tomato sauce
Water to cover contents of kettle
1 heaping tbls Eine Breine.*

1, Place Ribs in an 8 qt kettle with a tight fitting lid cover with salted water.
2, Bring quickly to boiling; skim off foam from liquid and discard.
3, Reduce heat, cover and simmer for 30 minutes skimming as nec.

4, Screw a corkscrew into the core of the Cabbage. This will be a handle.
5, Place the Cabbage into a large pot and cover with water. Remove Cabbage and get the water boiling. This step is to determine the correct amount of water needed to submerge the Cabbage
6, Using the corkscrew handle put the head of Cabbage into the boiling water for 1-2 minutes.
7, One by one carefully remove the leaves that can be taken off easily, carefully cutting around the core and without tearing the leaves. Return the Cabbage to the water and repeat the process. Remove a total of 18 to 20 leaves. Carefully trim down the thick heavy part of each leaf. Set leaves aside.
8, Blend together Eggs, Salt, Paprika and Pepper.
9, Mix Egg mixture with ground Pork, Onion, Garlic and rice.
10, To stuff the Cabbage leaves, place on the center of each leaf about 1/4 - 1/3 cup of the meat mixture. Roll each leaf tucking the ends in toward the center. Set aside.
11, Cover Ribs in kettle with 1/2 contents of Sauerkraut.
12, Lay stuffed Cabbage on top of the layer of Sauerkraut.
13, In a small pot bring to boiling 1 C of water with Eine Breine and pour over stuffed Cabbage.
14, Add Tomato Sauce and chopped Onions. Add Water.
15, Simmer about 2 hours til done.
Serve with Sauerkraut and Ribs.
*Eine Breine is Chopped onions saute'd in butter til they are burnt ie "burnt onions". Mix with flour and Paprika into a paste.

I would love to hear your take on a traditional chicken paprikash recipe, if you can mange to dig on up.

This is a very nice recipe btw!
Thanks.



(now if I can find some Lekvar... yummm)

I happen to be in possession of an un-opened 1 lb jar of Lekvar that I have been saving for years in anticipation of making some Palachinta.

BTW Some recipes call for 1/4 cup sugar in the pancake batter.

Oh no, it's fine as it is. Once you add the preserves, it's perfect. Maybe a little cream on top but that's it.
*mmm... perfect.

(I still have my Eu upbringing & less of a taste for super sweet stuffs)

In New Orleans, I knew of a place where I could buy Lekvar... but no chance finding it anywhere near me now.
*hmmm... I wonder...
Oh what am I thinking. I'll have my good Slovak friend send me some!



...perfect!

...great, now I'm craving Lekvar perogis...