Meatball & Sauce - Ilona Borodics Medina

For Sauce:

• 1 small can of tomato paste
• 2 small cans of tomato sauce
• 2 tbsp or so Corn oil
• 1 small onion
• 1 clove garlic
• ½ tsp. Salt & ¼ tsp. pepper
• Large non-stick pot with lid

For Meatballs

• 1 lb. beef only chop meat
• 1 egg
• ½ cup or so Plain bread crumbs
• 1 tsp. Grated Romano cheese
• Parsley flakes
• ¼ tsp. Salt & ¼ tsp. pepper
• Large bowl for mixing

Combine all ingredients for meatballs in bowl and shape into meatballs. Brown the meatballs either in the microwave or in a frying pan (no oil). 

For sauce………line bottom of non-stick pot with oil and heat. While oil is heating chop up onion and garlic until fine. Put it in pot and sauté. Garlic should only be browned slightly. 

Put in 2 cans of tomato sauce and 1 can of tomato paste, stir. Now fill the tomato sauce can with water and pour into tomato paste can, stir. I do this so I can get all the sauce and paste out. Repeat with other tomato sauce can. Fill tomato paste can again with water. You should have a total of 3 cans of water from the tomato past cans. The sauce should be a saucy consistency, not watery. Drop in the meatballs, lower heat immediately and stir. Add salt and pepper. Cover with lid and stir every 15 minutes or so, making sure it doesn’t stick to bottom. 

Tomato sauce cooks very hot and burns easily, heat should be as low as possible – you should only see a slight bubble when cooking. Cook for about 1-1/2 – 2 hrs. The oil will rise to the top of the sauce when finished, you can scoop it off if you like. Because you cook it for a long amount of time, the sauce will lose it’s tomato taste and taste more beefy.

LEKVAR COOKIES - Ilona Borodics Medina

• Sugar,
•  4 sticks butter, 
• 4 cups flour, 
• small amount of flour to coat work surface, 
• med. jar of Lekvar and 
• apricots, 
• 2 bars cream cheese, 
• 1 egg, 
• powdered sugar

Blend softened butter and cream cheese together (a food processor can be used), 

add 2 cups flour, mix, gradually add the rest of the four. 

In the meantime spread sugar, small amount of flour on table/work surface .
Beat egg in a small bowl- set aside .Roll dough in a large ball, put remainder in refrigerator. Roll out dough with rolling pin, till thin,( not too thin – you have to be able to roll and put filling into it, without it falling apart). If dough is too sticky add more flour to dough and working surface.
Cut into small squares and fill. 

Place on cookie sheet. Brush cookies with egg. When completely cooled, sprinkle with powdered sugar.
Bake 10-12 minutes until lightly golden brown at 375.

Palacsinta (Hungarian crepes) - Beata Middlebrook

Palacsinta Batter 

• 3 cups sifted unbleached flour ( I use King Arthur)
• 1 1/2 teaspoons salt
• 1 Tablespoon sugar
• 6 eggs
• 1 1/2 cups of milk
• 1 1 /2 teaspoons vanilla extract (real vanilla, not the imitation extract)
• 6 Tablespoons melted butter
• About 1 1/2 cups club soda
• 3 Tablespoons cooking oil ( I use canola)

This recipe makes about 20 6 1/2 inch crepes.

Mixer method: mix flour, salt and sugar. Work in the eggs one at a time,
then very gradually add the milk, beating well after each addition.
Beat in the melted butter and vanilla. Strain the batter to remove any large lumps.
Cover and refrigerate for at least 2 hours or overnight.

Just before using, stir the batter and pour in as much club soda
as needed to make a thin batter. You want the consistency of light cream.

Do yourself a favor and buy a 6 1/2 inch teflon crepe pan and use it JUST for crepes.
I have 2 of them and believe me, they make this process much easier.

Heat the crepe pan on medium flame until very hot, brush with oil. When it starts to smoke
pick it up off the flame, pour 2-3 tablespoons into the middle of the pan and quickly swirl it
around until the batter coats the entire bottom of the pan.
A palacsinta should be very thin without getting lacy. It helps if you can use a small ladle
or small ice cream scoop. Remember you just want it to coat the bottom of the pan. This takes a bit of practice.
If you put too much batter into the pan, just pour the excess off and use it for the next crepe.
Put the pan back on the heat for about a minute, give it a good jerk and turn it quickly with a spatula. Cook briefly
on the second side and slide the crepe onto a plate or pie plate.
Keep crepes warm in the oven or cover and refrigerate and warm them up later.

Jam Fillings

You can use apricot jam, or strawberry or raspberry or whatever jam you like.
Spread a thin layer on the palacsinta, roll it up or fold them and dust with confectioners sugar.

Walnut or Hazelnut Filling

Cook 1 1/2 cups of coarsely ground nuts, 6 tablespoons sifted confectioners sugar and
3/4 cup of milk until you have a thick mush. Spread some on each palacsinta, roll or fold them and dust with confectioners sugar.
This fills 18-20 palacsintas.

Pot Cheese Filling

• 1 pound pot cheese or small curd cottage cheese
• 3 eggs, separated
• 1/2 cup sifted confectioners sugar
• Grated rind of 1 lemon(1 1/2 to 2 teaspoons)
• 1/4 cup yellow seedless raisins
• 3/4 cup sour cream
• 3 tablespoons buttermilk

Lightly butter as many shallow oval or oblong baking dishes that you need
to hold all the palacsinta rolls in ONE layer.

Strain the cheese and force it through a potato ricer, or a fine mesh sieve.
Mix well with the egg yolks, confectioners sugar and grated lemon rind.
Stir in the raisins. Beat the 3 egg whites until stiff and fold them in.
Spread some of the filling on each palacsinta, roll it and place into baking dish.
Thin the sour cream with the buttermilk, whisk it with a fork and spread on the palacsinta rolls.
Put in a preheated 325 degree oven for 20-25 min. Serve immediately.

Szilvás gombóc (plum dumplings) - Ty Fedak

One of my alltime favorites as a kid. Mom made these all the time.
Szilvás gombóc (plum dumplings)

• 12 plums
• 12 lumps of sugar
• 3 tbls sugar
• 2 cups flour
• 2 cups cooked potatoes (chilled)
• 1 tsp salt
• 2 eggs
• 3/4 cups buttered crumbs

Remove the pits, but do NOT cut them in half.

Fill center with sugar lump (or cube)

Slice the butter thin into the flour, mix until mixture is coarse.

Add in potatoes, salt and eggs.

Knead the dough well.

Roll it out 1/4 inch thick on a floured board.

Cut into 3" squares.

Place the plums on square, moisten the edges and pinch it all together around the plum.

Dust the hands with flour and roll the dumpling around the flour.

Gently drop the dumpling into a large pot of boiling water. Don't let the water boil too violently or it will break them up.

Cook 15 minutes.

Carefully lift each one out, and roll in buttered crumbs. Serve hot. (I used to add more sugar if the plumbs were sour). Egészségedre!!

Pork Chops with Sauerkraut (Sertésborda Káposztával) - Ty Fedak

• 1 onion finely chopped
• 2 tablespoons fat
• 1 teaspoon paprika
• 1 lb sauerkraut
• 1/2 teaspoon salt
• 6 thin pork chops
• 1 cup sour cream
• 3/4 cup chopped dill pickle

Cook the onion in the fat until until golden. Add the paprika and sauerkraut and simmer while the chops are browning. Salt the chops and flatten with a mallet. Brown slowly on each side in their own fat. Place the sauerkraut and cook together for 1 hr. Five minutes before serving stir the sour cream into the sauerkraut. Serve the chops on topn of it, and garnish each one with the dill pickle. Bon appetite

CHICKEN PAPRIKAS WITH NYOKODLI (dumplings) - Ilona Borodics Medina

CHICKEN PAPRIKAS WITH NYOKODLI (dumplings)

For Paprikas……..

• 4 Boneless chicken breasts
• Corn oil
• 1 small green pepper (chopped)
• 1 small onion (chopped fine)
• 1 tomato (chopped)
• 1 small can tomato sauce
• ¼ tsp black pepper
• ½ tsp salt
• ½ tsp garlic powder (not garlic salt)
• 1 tbsp red paprika (not hot paprika)
• ½ cup water (approx.)
• ½ cup sour cream (optional)
• To cook use a non-stick stock pot with lid

For Nyokodli (Dumplings)

• 2 cups flour (not self rising)
• 1 egg
• ½ tsp salt
• ½ tsp garlic
• 1 cup water (approximate)
• Large bowl
• Large Colander
• Cutting board & small knife

To cook use a large pot of boiling water

To cook Parikas….Line pot with oil, heat on medium, and add pepper, onion, and tomato – sauté – stir several times. Add chicken in pot and brown on both sides. Lower heat and add only ½ a can of tomato sauce, stir, then add ½ cup of water or enough to cover chicken. Add salt, pepper, garlic and put paprika on top. Lower heat to a simmer and cook for 1-1/2 hrs., till chicken is fork tender. Stir occasionally to prevent sticking, sauce will thicken. You can add sour cream about 5 minutes before Paprikas is done. Just stir it in and heat a bit. Set aside and make the nyokodlis….

To cook Nyokodli(dumplings)…..Fill large pot with water ¾ full. While waiting for the water to boil…..put flour into bowl, then egg, salt and garlic. Pour some water in and start mixing the flour mixture. Keep adding water in until the mixture is a thin paste, not runny. When water boils in pot……spoon out a glob of the flour mixture on the cutting board (about the size of a fist). Keep the water heat on high – it will stop boiling as you start adding the nyokodlis. Slice off little pieces of the flour mixture with a knife and push into the boiling water (about ½” to 3/4” or in size). Repeat this again until all the flour mixture is in the pot. The nyokodlis rise to the top immediately, this means they are done, they cook instantly. Drain immediately. The starch will stick to them when you drain – stir them to get starch off – rinse off the starch with warm water.

To serve……….Spoon a portion of the Nyokodli onto a plate, then spoon the Paprikas sauce over it, then add a piece of chicken. I usually serve it with a Hungarian cucumber salad - just sliced cucumbers, with vinegar, sugar, garlic, paprika and water, served ice cold (tastes sweet & sour). Enjoy!!!!

Chicken Paprikas Hungarian Recipe ...by Noreen StephensonFamily

Noreen's Recipe would be more Red Sauce Color than Photo.

Chefette: Noreen Stephenson...

Noreen is originally from Perth Amboy and grew up on Front Street and graduated from PAHS. Noreen's Mother was 100 % Hungarian. The recipe is from her Hungarian Grandmother "Esther"...handed down to Noreen's Mother "Irene" and now handed down to Noreen. It is Bowl Licking good! A good "Hunky" dish for sure!

This Recipe is for a slow cooker which Noreen prefers to use. According to Noreen the chicken is so tender and so moist when it is done and the juices really stay in the Chicken. She cooks with a Waring 6.5 slow cooker and is delighted with the results. That she paid around $49.00 for.
 
Ingeredients:  

• A large pack of Bonelss Chicken Breasts nice and thick makes at least 5-6 big ones...no thin breasts...it is best to use boneless because this dish "stews" as it melts together and you can end up with a pile of little disgusting bones choking you or your family....UGH! 
• Your Choice of either regular, light or fat free sour cream. 5-6 Tablespoons any of these will do nicely. Noreen recently tried the Fat Free and was pleased with it and found it did not effect the flavor. 
• Two 28 oz cans of whole tomatoes...Hunts or your favorite brand (can have basile added to them) Please put them in a bowl first and cut through those Big whole tomatoes with a knife...break them down before they go into the slow cooker. 
• One 28 oz can of crushed tomatoes...
• Paprika...lots of it....it starts when browning the chicken breasts 
• 3 carrots cut up one inch or so in length (Carrots always add sweetness to a Recipe) 
• One Huge Spanish Onion...(Vidalia's Rock)....or a White Onion...NEVER use yellow onions...It has been proven that they have a negative ,horrible gastric effect for many people. 
• Pepper...HINT: Noreen prefers Pimenta Negra (sounds like a dance) ...the best large flake and milder pepper for cooking. Most Chefs or Chefettes use it..It can be found in Costco. Not to worry any pepper can be used. FYI: Those small pepper flakes can be deadly if you add too much...Pimenta Negra is forgiving... 
• Salt ...Noreen prefers Kosher course Salt for cooking. Any Salt can be used...season to taste at lease 3/4 tsp for the entire slow cooker dish...taste it... Shake and taste! 
• Parsley "Shake it up Baby"...and add to the slow cooker. Twist and Shout! Have on hand...corn starch or flour.....for the end result...Noreen prefers Corn Starch...

Ok we are moving along here...Now take the Chicken that is defrosted or fresh and DO NOT SLICE through those breasts...keep 'em large and rinse 'em off and get ready. Your Slow Cooker or Oven Pan is ready ...whatever...Ready....Set..Go! A Master piece in the making!!!! Calling all Hunkies!  
In a large Frying Pan with some oil added and heated and your chicken beasts all doused with Paprika...Nice and reddish and salt and pepper added add those breasts and brown 'em up ...turning over each side...

• then add that chopped garlic just for a minute or so...

after you see they are browning some.. ( I BRAKE FOR GARLIC...LOL) DO NOT BURN THAT GARLIC, Garlic is disgustingly bitter if you burn it. NOTICE: DO NOT COOK THROUGH!!!! Just Sear them ...let that garlic envelope them... add that chopped Onion for another couple of minutes, we are almost done......WHEWWWW!!!!!!! Moving right along.....  

OK it's time to have add it to that already heated pan or slow cooker.....dump it in there, let it rip.....all of it...dont forget those chopped carrots too...once situated...add the 2 cans of whole tomatoes (which you cut down smaller) and the whole can of crushed tomatoes (makes more juice we shall need)..Add at least a heaping tablespoon of the Hungarian nector of the Gods...'Paprika"...It calls for a lot of it...The juice you added should be covering that dish Now I set my slow cooker on 5 hrs and I leave for work..I work ...I shop ..I shop..and I am home....and it is just the way I like it...stewed down and so tender...the carrots, onions and the seasonings just melt into it. OK its 4.5 to 5 hrs later on the slow cooker...fork goes through it like butter...Take the sour cream and add a little of the dishes hot sauce in a cup and add at least 5-6 TBS of the sour cream and stir it like heck...Dump it into the cooked dish and stir and stir and stir and stir...Now I suggest you add a little corn starch or flour to thicken it...1 tsp ...maybe 2 or 3...keep stirring ...FYI...if adding flour do it with a cool 1/2 glass of water and mix till no lumps...you don't need to add lumps here...so be patient and smooth out this wonderful sauce.  
Noreen wishes you the best of luck here on making this wonderful Ethnic Dish and hopes you can understand it...She can always be reached by a mere post here on the "Food Group Site" for any questions...Mongia...well this is not Italian for sure! It's the sourcream that makes this dish!.

Nut & Poppy SEED ROLLS - Mrs. Rose Tarrantino, 1960's Ukrainian Cookbook

Blogger's note: There are a number of Poppy Seed and Nut Roll Recipes here, I felt we should post them all due to the fact they are "Perth Amboy's Family Recipes".

Nut & Poppy SEED ROLLS - Mrs. Rose Tarrantino, 1960's Ukrainian Cookbook

NOTE: An Eastern European dessert table would invariably include something sweet made with poppyseeds, either ground or whole. This poppyseed roll or strudel is made with a yeast dough and is known as makowiec (mah-KOH-vyets) in Polish. Canned poppyseed paste, available in the ethnic aisle of most supermarkets, can be used, but directions are also given if you choose to make your own filling.

• 4 1/2  c. flour
• 1 tsp, salt
• 1 c of lukewarm water
• 1/2 c of butter
• 2 egg yolks
• 4 Tbsp. sugar
• 2 fresh yeast cakes

Crumble yeast into cup, add water and sugar, let stand until
you mix butter and flour as for pie crust. Make a well and add
egg yolks, salt and yeast mixture. Mix until smooth and dough
leaves the side of the bowl. Divide into 4 pieces. Roll each
piece out as thin as possible and spread with (cooled) filling
Place greased pan and brush with egg white. Let stand in warm place
for about 1hour. Bake at 350 degrees for about 30 - 45 minutes ~
or until brown. Cover with damp cloth as soon as you take it out
of oven, keep covered for about 10 minutes for a nice crust.

Nut Filling

Heat milk, add walnuts and stir. Add sugar, butter and
lemon juice. Cool before spreading on dough.

• 1 lb. ground walnuts
• 1/2 co sugar
• 1/2 c. milk
• 1 Tbsp. butter
• 1tsp, lemon juice

HUNGARIAN COOKIES - Carol Matto Kaye

Here's one: the best little hungarian cookies......

• 1 lb. of butter,
• 1 lb. of creamcheese and
• 1 lb. of flour....

Just knead all ingredients together until it no longer sticks to your hand; refrigerator over night. 

Roll out the dough on a floured board ( i also put sugar in the flour) small bits at a time to about 1/8" to 1/4" thick; cut into 2-3" squares and fill with walnuts or lekvar (prune) or apricot filling.

Just fold over 2 corners & pinch together.

Bake at 350 for about 15 minutes until golden brown. 

For the walnuts: grind as much as you want, add sugar to taste and a little milk to hold the nuts together.

These are great but very time consuming. I make about 300 for Christmas. Enjoy!!

CAROL MATTO KAYE

Bloger's Note:

Carol made Hungarian Cookies, if you are Interested in the Polish version recipe, search under Little Cakes or Kolaczki 

Stuffed Peppers - Michael Fleyzor

• 1 pound lean ground beef 
• 4 medium bell peppers, green, red or yellow 
• 3/4 cup chopped onion 
• 1/4 cup regular white rice, uncooked 
• 4 tablespoons ketchup 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 
• 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained 

Heat oven to 350 degrees F. Cut the tops off the bell peppers and remove the seeds and ribs.

In large bowl, combine the ground beef, onion, rice, 3 tablespoons ketchup, 1/2 teaspoon salt and 1/4 teaspoon pepper, mixing lightly but thoroughly. Spoon equal amount of filling into each pepper. Put in an 8 x 8-inch baking dish, making sure the peppers fit snugly but easily.

For the sauce: Combine the stewed tomatoes and 1 tablespoon ketchup. Pour the sauce over the peppers. Cover tightly with aluminum foil and bake for 1 1/2 hours or until the peppers are tender and the beef is cooked through.

Holiday Snow Balls - Mary-Ann Makar

Recipe from a Church fundraising book (Ukrainian) 1960's. Recipe is by Mary-Ann Makar her recipe will live on for all of us to enjoy. 

Ingredients as follows:

•  1 stick of butter
• 1 tsp. vanilla
• 1 c of ground walnuts or pecans
• confectioners sugar
• 2 tbsp of sugar
• 1 1/4 c. of sifted regular all purpose flour

In mixing bowl cream butter, add sugar and beat intil creamy. Blend in vanilla, flour, & nuts. Chill. Shape into one inch balls. Place on baking sheet. Bake 15-20 minutes while still hot, roll in confectioers sugar. Cool on wire rack. Roll again in the confectioners sugar.

HUNGARIAN SPONGE CAKE... Helen Furik

HUNGARIAN SPONGE CAKE...

Recipe from a Church fundraising book (Ukrainian) 1960's. Recipe is by Helen Furik her recipe will live on for all of us to enjoy.

Ingredients: 

• 8 Eggs at room temperature
• 1/4 tsp of salt
• 1 tsp baking powder
• 6 rounded tsp of sifted pastry flour
• 8 tsp sugar
• 1 tsp lemon juice
• 1 tsp cold water

Beat egg yolks until lemon colored add the sugar, water, and lemon juice. Mix until thick. Add 3 tsp of flour and mix. Beat egg whites with the salt until very stiff. Very carefully fold whites into yolk mixture, Last add remaining flour and fold whites into the yolk mixture. Bake in 9" layers at 350. 

Ty Fedak's Rakott Krumpli- Hungarian (layered potatoes).

 From Ty Fedak

Haven't seen a new recipe in a while, so I'll this as one of my favorites:

Rakott Krumpli- Hungarian (layered potatoes).
Ingredients:
2 lbs middle-sized potatoes
6 eggs
1 link smoked, paprika-flavored kolbasz
16 oz sour cream
2 egg yolks
Butter or margarine
2-3 slices smoked bacon (optional)
Cheddar cheese
Recipe:
Put potatoes in a pot with enough water to cover well, add a tablespoon of salt, bring to a boil, cover and cook for 20 minutes on low heat, until soft.
Hard boil the eggs.
Drain the potatoes, peel while still warm and let them cool.
Peel the eggs and cut into circles.
Wash the kolbász in warm water (to make it easy to remove its skin) then cut into thin circles.
Combine the sour cream and the egg yolk.
Preheat oven to 350F
Smear butter inside a baking dish, put half of the potatoes in, sprinkle with salt, put the egg and kolbász on top, then spread half of the sour cream on top.
Add the rest of the potatoes and sour cream, spread the cheese and put the bacon on top.
Bake until sour cream and bacon are golden brown (35-40 minutes).
Serve with mixed pickled vegetables or fresh vegetables.

Spare Ribs & Sauerkraut - Dorothy Szemcsak - Submitted by Barbara (Szemcsak) Davis & Kathy (Syontko) Szemcsak

Dorothy's Famous Spare Ribs & Sauerkraut:

Grandma Szemcsak

This Recipe has been handed down from Barbara Szemcsak (grandmother) to Dorothy Szemcsak (Mother) to Barbara Davis (Daughter) and Kathy Szemcsak (Daughter in Law).

Dorothy always made this for her family when ever they got together. Mom is smiling right now!

• Ribs (country preferred)
• Paprika
• Barley
• Bay Leaf (1-2)
• Diced onions (1 large)
• Sauerkraut
• 2 can Tomato Sauce
• Flour
• Sour Cream
• Tomato Soup

Flour ribs, brown in oil, cover and simmer with paprika.
In a separate Pot: add a little oil, diced onion, sauté. 
Add well washed sauerkraut- simmer 10-15 mins.  
Add 2 cans of tomato sauce, 1 can of tomato soup, 1 cup barley (can add more if you really like barley) 2 bay leafs and lots of paprika.
Add ribs and sauce from pan used to brown and simmered ribs.  
Cook all till meat, sauerkraut and barley are tender (soft), 
add sour cream to taste.

Note: As far as the measurements are concern, like this one that was handed down, most was by watching and doing, than exact measurements. I will try to give you what we use;

4-6 country style Ribs
1- cup or a Hand Full Barley
1- lb. bag or 2 - cans of Sauerkraut
1- 8 oz. Sour Cream
1- large Onion
2- 8 oz. cans of Tomato Sauce
1- 8 oz. can of Tomato Soup

Also as far as Paprika, start with a tablespoon and add accordingly.  
For folks that don't know, Paprika is dry Red Pepper (not hot).

Palacsinta (Crepes) - Dorothy (Kulbacki) Szemcsak, submitted by Barbara (Szemcsak) Davis

Palacsinta (Crepes)

• 4 eggs beaten
• 2 cups milk
• 2 cups sifted flour
• 1 tsp. salt
• 2 tsp. sugar
• 1 1/2 tbsp. oil

Mix flour, salt and sugar.  Combine beaten eggs, milk and oil and add to flour mixture gradually making a thin smooth batter.


Add butter or oil to skillet getting it hot, add a small amount of batter making a THIN pancake.  Brown lightly both sides and remove.  Repeat till all batter is gone.  Spread filling on pancake, roll and put into a warm oven in buttered baking dish till heated.  Remove, sprinkle with powered sugar.


Fillings:  Any jams or preserves, prune and cheese fillings (see below) Cheese filling:

• 1/2 lb. cottage cheese
• 1 egg yolk
• 1/4 cup sugar
• 1/4 tsp. vanilla

Beat together.

Hungarian Chicken Paprikás - Donna Pryga

Ingredients:

• chicken pieces
• flour
• salt & pepper to taste
• onion (chopped)
• paprika
• sour cream

Unfortunately, I don't use measurements and it depends on how much you make;

1. Saute onions with paprika and braise chicken in this,
2. Add water to cover and simmer approx 1.5 hrs. 
3. In a glass or measuring cup, take some juice from pot and add flour to a slightly thickened consistency.
4. Add this back to pot and stir. 
5. Then again, remove some juice and do the same with sour cream (I use small container),
6. Add this to pot and stir.

Serve over rice or dumplings

Ukrainian/Hungarian Cucumber Salad - Noreen Stephenson

Ingredients

• 3 medium cucumbers, peeled and thinly sliced
• 1/2 teaspoon salt
• 1/2 cup finely chopped green onions
• 1 tablespoon white vinegar
• 1 dash white pepper
• 1/4 cup sour cream

Directions

Sprinkle the cucumbers with salt. Let stand 15 minutes*. Drain liquid. Add onions, vinegar and pepper. Just before serving, stir in sour cream.


*Hungarian Editor's Note: Mom let it stands for 2 hours before draining.


Serves 6 

Cabbage and Noodle - Haluski - Peggy Konopka Martinez

• 2 medium heads of cabbage
• 1 medium onion
• Canola Oil
• salt to taste
• pepper to taste
• 1 lb egg noodles

Core and dice cabbage in quarters.  Then put the cabbage in the food processor and process it until it is fine.

While you are doing the cabbage you can peel the onion and put the onion in the food processor with the cabbage. 

Coat the bottom of a 3 quart pot with the canola oil and heat.

Once the oil is hot enough, put the cabbage and onion in the pot and cook this until it becomes soft.  This takes a couple of hours.

Make sure you stir every 10 to 15 minutes so it doesn't stick to the pot.

During the course of cooking the cabbage you may need to add more oil so it doesn't burn to the bottom of the pot.

While you are cooking the cabbage put in salt and pepper to your taste.

Taste the cabbage to make sure it is done.

Boil the water for the egg noodles and make them as the directions on the bag.  I usually use medium egg noodles (Pennsylvania Dutch) but you can use any egg noodle.

Drain and rinse noodles.

Mix the egg noodles in with the cabbage in the pot and there you have it. 

How To Make CHRUSCIKI- Angel Wings and /or Csoroge

This is Visual Directions to Follow when making Csoroge or Chrusciki.....

Recipe are on a different Page.

 Ready to Eat Above.

  Knead a soft dough................,Roll Out to 1/8 inch thick....

 Cut into 2 " Strips than crosswise to form 2x2" Diamond Shapes.....

Make Slit in center of square; draw one end through......

and Fry for a minute or two.... 

 Once it's done, Sprinkle Confectionery Sugar..

Körözött- Hungarian cheese spread - Ty Fedak

• 1/2lb farmers cheese (I've also used Philadelphia Low Fat Cream Cheese- from box, not the bowl)
• 1/4lb unsalted butter 
• 1/4 small onion, finely diced (I use red onion)
• 1 heaping tsp sweet Hungarian paprika (only imported Hungarian)
• 1/2 tsp prepared mustard 
• 1/2 tsp crushed caraway seeds (optional)

Mix everything together throroughly. Best to refrigerate overnight.
Being allergic to it, I leave the mustard out.
Great on rye bread, bagels or with crackers as an appetizer.
Garnish with chives or parsley