A Tribute to my Dad on Father's Day by Clara M. Czegeny

A Tribute to my Dad...

Alexander Sandor Czegeny 1944 (Hungary)

Life and Chess and Making "ALL" the Right Moves!

Growing up in a classic Hungarian family, I witnessed many wonderful things to be grateful for. My parents viewed Canada as the land of dreams, freedom, and living life without limits or boundaries, full of hope, possibilities and abundance. But it wasn't just all about hard work, it was about love and family and making great and lasting memories. Dad always said "Let's try" or "Let's try again" or "Why not?". Nothing was out of reach or impossible. That confidence lives on in me to take on life's challenges and turn the obstacles into opportunities. And when things get out of hand, I ask God to turn the messes into miracles!

My dad was a good chess player. Ok, that's not true. Dad was an "AMAZING" chess player. And something I did not know, but learned recently, he learned to play chess from his baby brother, Nick! How cool is that? 
As a little girl, I would sit munching and watch him play his opponents, one after another-beating them all! Never for money, just the challenge - the ultimate win. It got so the spectators would place bets on not "who" would win, that was a given - but how fast!

Giving the chess game the 'old school try" and Dad's incredibly patient character didn't pay off with my mastering the game, but when we kept saying - "Dad, how do you know - how do you do it?" He said - "..you only have one chance to make the right move". Ok - lesson learned. Take your time, think things over, ponder and mull your options. That's why chess is so challenging to "WATCH". You don't know what is going on behind that serious look.

But his "right" moves were not all made on the chess board - but in real life, with his family, with his career opportunities and his business decisions. Competition and winning, I inherited from my dad. As an author and daughter, I have not made the mistake of basking in my moments of triumph, but have learned and inventoried countless bits of strategic information to use for life.
Some of the other special gifts that he passed along especially to me were: honesty, trustworthiness, humility and grace!

We all know life isn't a chess game and wisdom develops over time after failures and mistakes. Dad provided all the groundwork for me to secure those highly saught-after redeemable qualities such: as forethought, insight, tenacity and intuition as well as adventurous, compassionate and creative. 
~~~~~
Thank you so much, Dad.
I love you and miss you madly!
by the Hot Hungarian!  (Clara M. Czegeny)

Hungarian Headcheese - from Helen's Hungarian Heritage Recipes.

Hungarian Headcheese  

I miss my dad. Especially around Father's Day. He passed away in 1999 and he used to make authentic Hungarian headcheese just like this (photo below). Lots of garlic and authentic red paprika. He also make Slambucs, Ohon, open-fire szallona and much more. 

He would have L-O-V-E-D his wife's Helen's Hungarian Heritage Recipes cookbook. 

And he would have been soooo proud!

Photo below Courtesy of 

Hungarikum Community

Facebook 

 

Hungarian Headcheese recipe from our fine

Helen's Hungarian Heritage Recipes cookbook!

 WEBSITE LINK

Káposztás Lángos - another Hungarian classic from the Czegeny's

Hungarian Fried Bread with Cabbage Recipe - Káposztás Lángos

By Barbara Rolek, About.com Guide

Photo Barbara Rolek

Lángos (LAHN-gosh), Hungarian fried bread sometimes called Hungarian pizza, became part of the country's cuisine centuries ago when it was introduced by the Turks during their occupation.

Today it's a favorite street and fair food and eaten as an appetizer or snack, usually simply, rubbed with garlic and sprinkled with salt. Some incorporate caraway seeds and mashed potatoes into the yeast dough, as I have done here.

Variations are to serve langos with sour cream and dill or shredded Emmenthaler or Gruyere cheese, or sprinkled with cinnamon sugar or confectioners' sugar for a sweet version.
I adapted the cabbage filling for this recipe for káposztás lángos from "Helen's Hungarian Heritage Recipes ™© 2005 " by Helen Szabo and Clara M. Czegeny.

Clara Czegeny says, "Lángos ... comes from the Hungarian word láng or flame, because traditonally lángos was baked in brick ovens, close to flames. ... It is eaten fresh and warm, topped with sour cream and grated cheese, körözött (cheese spread), ham, sausages, rubbed with garlic or garlic butter. Lángos is known in the Czech Republic and Slovakia as langoš."

Czegeny adds, "Other ingredients and accompaniments (besides cabbage) are mushroom, quark cheese, dill or shredded Emmenthaler or Gruyere cheese, eggplant, cabbage, kefir, omelette, and icing sugar, or jam." 

For the complete recipes, click here Káposztás Lángos

Visit our main website for more recipes, stories, media posts and more....Helen's Hungarian Heritage Recipes

THE ONLY HUNGARIAN COOKBOOK YOU NEED!

 

 Helens Hungarian Heritage Recipes ™© 2005

The Really Healthy Oils in the Kitchen by Clara M. Czegeny - The Hot Hungarian Chef

The Really Healthy Oils in the Kitchen...

Hi folks. Back again with some up to the minute news about health and cooking and ingredients.

I do a lot of research and reading on and off line, so naturally, I come across some good-bad-ugly stuff. I share the good stuff!

Most recently, I came across some very wrong information. Actually - it delves into the off-base weird stuff that someone posted on Facebook and their blog about Healthy Oils in the Kitchen. Wonder what they were "cooking up"?It certainly wasn't health!

Let's be honest, As Hungarians, we often get a beating for using so much sour cream, butter and bacon in our recipes. So, since health is always at the top of my priority list when preparing food and recipes, I thought this would be a great opportunity to  redeem our coveted Hungarian heritage recipes and put those bad reports to bed. 

Ok - the recycling bin!

A GIFT!

Here's some great comforting news. I bumped into a gal in the know called the Kitchen Kop on Facebook and she had some pretty good news to share which fits quite nicely into my research. 

I won't re-write the article, because it's great as is.

It's called...

"Get Rid of the Bad Fats in Your Kitchen!"

 

BAD GUYS: Sunflower, Safflower, Corn, Soybean, Canola, Cottonseed.

GOOD GUYS: Butter, bacon grease, animal fats, ghee, evoo, cocoanut oil, lard, tallow and palm oil!

  
Yeah! - we win! Us Hunkies didn't have it all wrong after all!

 ~~~~
To read the whole article, 

click here.

For more recipes, stories, chef hints and media blurbs,  please visit our website at...

Helen's Hungarian Heritage Recipes

the ONLY Hungarian Heritage Cookbook you will ever need!

HUNGARIAN PARSLEY POTATOES- Petrezsélymes Paprikás Krumpli or Magyar Petrezsélymes Krumpli

Take simple rustic ingredients such as these...

 

and transform them.

 
 

This classic Hungarian recipe brings the humble potatoe, who often gets a beating as being boring, plain and common to new heights. With a little bit of extra effort, the potato is King! Who knew that adding 3 ingredients, would transform potatoes from ordinary to Fantastic?

Did you know that parsley was the world's most popular herb? In this recipe, it makes potatoes come alive. The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, but simple, tasty, attractive and goes with just about anything. Parsley adds that punch of flavour and colour you were looking for.

Add to that onions and burst of PAPRIKA PASSION - the beloved Hungarian paprika - and you have a dish you will fall in love with. Guaranteed. Pared with any meat dish along with other salads or vegetables - you will be making this over and over again!

I can eat this heated up for breakfast alongside eggs
and bacon or ham. 

Pared with deep fried breaded chicken - it's a keeper!

Click here to watch the YouTube Video!

Clara Margaret Czegeny and her Mother Helen Irene Czegeny (Ilona Szabo) co-authored these highly sought after, beloved, cherished and treasured Hungarian family recipes.

These Hot Hungarians are the original creators of 
"Helen's Hungarian Heritage Recipes" They are the Heritage Queens! This culinary masterpiece contains the best of the best Hungarian Heritage recipe collection ever. For the first time, Helen and Clara share the best kept secrets of Hungarian cooking with you!

With old fashioned methods and attention to detail, Chef Helen keeps alive an age old tradition of exceptional European cookery. You will find a full range; from the simplest sumptuous savoury meat dishes, vegetable side dishes and soups to the elegant and elaborate world-renowned favourites!

With our amazing ORIGINAL cookbook,  
Helen's Hungarian Heritage Recipes TM ©,
 we wish to serve one purpose: to bring the "flavours of Hungary" nearer to your hearts and also give you a glimpse into Hungarian life and acquaint you with our wonderful hospitable country.

~~~~~~~~~~~~~~~~

To purchase a copy of this global sensation - visit our lovely website
Helen's Hungarian Heritage Recipes 

VIszont Látásra!

HELEN'S HUNGARIAN HERITAGE RECIPES TM © by Clara Margaret Czegeny

HELEN'S HUNGARIAN HERITAGE RECIPES TM © 

by Clara Margaret Czegeny

Have you seen the Parade? The Hungarian parade of classic recipes? It's a must see! Mouth-watering. 

Clara Margaret Czegeny and her Mother Helen Irene Czegeny (Ilona Szabo) co-authored these highly sought after, beloved, treasured and cherished Hungarian Czegeny family recipes.
 

This culinary masterpiece contains the best of the best Hungarian Heritage recipe collection ever. For the first time, Helen and Clara share the best kept secrets of Hungarian cooking with you!

With old fashioned methods and attention to detail, Chef Helen keeps alive an age old tradition of exceptional European cookery. You will find a full range; from the simplest sumptuous savoury meat dishes, vegetable side dishes and soups to the elegant and elaborate world-renowned favourites!

HUNGARIAN PEASANT MELT-IN-YOUR MOUTH MEALS LIKE:

Turos Csusza, Rakott Káposzta, Tepértös Pogácsa, Rakott Krumpli Kolbászal, Székely Diszno Gulyás, Téjfélés Uborka Saláta, Nokedli, Lecso and Lángos!

AS WELL AS CLASSICS LIKE:

Gulyás Leves, Csírke Paprikás, Toltött Káposzta, Bécsiszelet, Madár Tej, Rácsos Tészta, Palacsinta, Fonott Kálács, Debreceni Túrós, Kifli and Fánks, Piskota Tekercs, Cseresznyés Rétes, Varga Béles Rétes and Turos Rétes.

ALL THE WAY TO THE ELEGANT TORTES AND EXQUISITE PASTRIES AND DESSERTS FROM THE CLASSIC CAFES OF BUDAPEST, THE ENTIRE WORLD TALKS ABOUT LIKE:

Dobos Torta, Diós és Mákos Rudas (Beigli), Rigo Jancsi, Sacher Torta, Gérbaud Slices, Esterházy Torte, Dios Torta, Russian Custard Torte and Krémes and many, many more!

With our great cookbook, Helen's Hungarian Heritage Recipes TM © we wish to serve one purpose: to bring the flavours of Hungary nearer to your hearts and also give you a glimpse into Hungarian life and acquaint you with our wonderful hospitable country.
(Bukta Photo courtesy of B. Rolek, Eastern Euro Food, About.com)

 HOT HUNGARIAN CHEF ON YOUTUBE

 

Visit our website for more recipes and how to purchase a copy of our fine Hungarian Heritage recipes cookbook!

http://www.helenshungarianheritagerecipes.com/ 

 

Helen's Hungarian Heritage Recipes - THE COOKBOOK MAN TELLS ALL!

 WHO COULD ASK FOR A MORE LOVELY AND THOROUGH COOKBOOK REVIEW?

WE ARE BIASED, WE AGREE!

TITLE: Helen’s Hungarian Heritage Recipes
AUTHOR : Clara Margaret Czegeny
PUBLISHER : Dream Machine Publications
CUISINE : Hungarian

• • • • •

Featured Ingredient: Paprika
Paprika is a spice made from ground, dried fruits of Capsicum annuum, either bell pepper or chili pepper varieties or mixtures thereof. In many European languages, the word paprika refers to the Capsicum fruit itself. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot. Flavors also vary from country to country. [Wikipedia]

First Impression
First off, I love self-published cookbooks. It’s a tough mountain to climb. I admire the determination it takes to get one of these publications into the hands cooks like you and me. Helen’s Hungarian Heritage Recipes is similar to so many of these self-produced projects. Homey and comfortable, those are two adjectives that would accurately describe this labor of love. Lots and lots of recipes are contained in the 377 pages. Mostly Hungarian as you would expect. The book is dedicated to Clara’s mother, Helen. Looks like Helen really knew how to cook. And, as a real pat on the back the book was named a 2010 Canadian Cookbook Best Seller.

• • • • •

What You Find Inside (aka Table of Contents)
Introduction & Forward
History of Hungary and Foods
Appetizers and Soups
Sauces, Salads and Side Dishes
Main Dishes
Pastries, Squares, Tortes and Crepes
Passport to International Fare

 Best of the Book (Our Favorite Recipes)

Transylvanian Veal Stew	Hungarian Liver Sausage
Wild Braised Rabbit in Red Wine	Breaded Chicken Livers
Braided Raisin Bread	Wild Mushroom Strudel
Potato, Egg & Sausage Casserole	Hungarian Soup Dumplings
Rustic Fisherman’s Soup	Chicken Cordon Bleu (France)

Yes, of course there were recipes that really caught my eye. I love salty things. So, the Salt Bread Sticks (p112) are a big hit with me. The Anchovy Stuffed Hard Boiled Eggs (p31) are a great take on an old favorite. Who doesn’t love a good deviled egg? So, when you pep it up with a little anchovy and Madeira you’re sure to have a hands down winner. The Chocolate Jelly Roll (p245) will make a wonderful finish to any meal, Hungarian or not.

 

TO READ THE WHOLE REVIEW - CLICK HERE! 

http://www.cookbookman.com

GERMAN BEEF ROULADEN - with the Hot Hungarian Chef

GERMAN BEEF ROULADEN

Német Marha Hus Tekercs

Take a Culinary Journey Around The World From Your Kitchen!

As a Hot Hungarian Chef, I am always up to something new and exciting. With the Easter flood of email requests for my French Beef Bourguignon (Boeuf A la Bourguignonne) recipe, we decided to continue with our exciting and bountiful international thread. 

As a pedigree Hungarian and the author of a well-recognized and succesfull cookbook, often I feel I am expected to churn out elaborate and/or forgotten heritage recipes.  Well,  I am crazy about trying new recipes from around the world; tasting new spices, trying out new cooking methods, from Japanese Sushi to making my own homemade Moroccan preserved lemons, Italian limoncello, Indian Lamb Khorma, Portuguese Bacalhau and my newest Thai Tom Yum Soup!


Today, a lovely classic German meal that will please any palate! Guaranteed. Especially if you prepare it as we have suggested.

German Beef Rouladen is a unique and delicious preparation of beef. This very classic and traditional German dish; a German meat roulade consisting of bacon, onions, mustard and pickles wrapped in thinly sliced sirloin beef steak. The roulades are seared quickly and then slowly braised until the meat is fork tender. They are traditionally served with mashed potatoes and red cabbage. Roasted winter vegetables are another common side dish.  The gravy is an absolute requirement to round off the dish!

German Rouladen was considered a dish for common people; however, it is nowadays enjoyed by many as a festive dish. This delicious and incredibly easy recipe was adapted from dear German friends in Chicago. Helen’s recipe for this flavourful heart meal is over the top. 

   

For the exact measurements and ingredients, consider owing your own copy of Passport to International Fare e-book containing 60 recipes from 12 countries today.

So let the Hot Hungarian Chef take you on an unforgettable International Culinary Journey through some of the world's most classic and well-known recipes.  Enjoy this delightful recipe and travel the world through your own kitchen.


Next stop - Italy!
  

The Lord's Prayer - AZ ÚR IMÁDSÁGA

The Lord's Prayer 

AZ ÚR IMÁDSÁGA

Miatyánk, aki a mennyekben vagy,
Szenteltessék meg a Te neved.
Jöjjön el a Te országod,
Legyen meg a te akaratod,
Amint a mennyben, úgy a földön is.
Mindennapi kenyerünket add meg nekünk ma,
És bocsássd meg a mi vétkeinket,
miként mi is megbocsátunk az ellenünk vétkezőknek.
És ne vígy minket a kísértésbe,
de szabadíts meg a gonosztól.
Mert tiéd az Ország, a Hatalom és a Dicsőség,
mindörökkön-örökké.

AMEN

Hungarian House Blessing - Magyar Házi Áldás

-->

Hungarian House Blessing

Where there is Faith,

There is Love.

Where there is Love,

There is Peace.

Where there is Peace,

There is God.

Where there is God,
There is no need.

 Magyar Házi Áldás

 Hol hit, ott szeretet,

Hol szeretet, ott béke,

Hol béke, ott áldás,

Hol áldás, ott Isten

Hol Isten,

Ott szükség nincsen.

  

We are helping people everywhere, fall in love with Hungarian food - one cookbook at a time.

Enjoy the Hungarian Rhapsody of Recipes that you will find in the pages of "Helen's Hungarian Heritage Recipes".
Helen' s Hungarian Heritage Recipes 

Magyar Csírke / Tyúk Leves - HUNGARIAN CHICKEN or HEN SOUP

HUNGARIAN CHICKEN or HEN SOUP

Csírke / Tyúk Leves

The queen of soups in any Hungarian gathering is Chicken Soup. The traditional noodle is hand-made Csiga Tészta- Screw Shaped is the noodle of choice.  No wedding would be complete without it. The golden gloss of this soup is the pride of an excellent cook.   

Any season is the time for Chicken/Hen Soup. Aromas that you recognize in later years, that actually tug at your heart. There is no soup as good as the soup mom made. My mom's Hungarian heritage is evident in the method and ingredients of this classic recipe.

1  3-4 lb Stewing Hen

(Mature Chicken)

4 quarts water 

1 tbsp salt

8 peppercorns

3 carrots

3 parsley roots

3 ribs celery w/ leaves,

1 pc kohlrabi (in season)

1 chicken OXO cube

1 onion, unpeeled

1 thread Saffron

Cut up stewing hen and place cleaned pieces into large soup pot with water, salt, and peppercorns. Bring to a slow boil. Skim foam from top with small cup-size sieve as soon as it appears. Continue 2 or 3 more times. Then, slowly simmer chicken soup until meat is fork tender, about 2 hours.  Add cut up vegetables and seasonings. Continue simmering over lower heat until vegetables are tender, about ½ hour.  Remove large pieces of meat and vegetables into serving dish. Strain soup through a fine sieve slowly into soup tureen so that soup stays clear and golden.  Serve meat and vegetables and soup along with Hungarian noodles like fine Laska or Csiga or Kocka. (The photograph by Evangbeline Mackell, Design in Bloom, shows the square noodles or Kocka Tészta)

Just like every other authentic Hungarian soup, chicken soup is a slow cooking soup that takes a bit of time. The secret to making glassy,  glissening and clear soup is to simmer the soup, never boil.   Also, use unpeeled yellow onions as the peel imparts a very desirable golden yellow colour to the soup. The results are beautiful.

Chef’s Hint: Saffron is a spice derived from the flower of the saffron crocus and is a bright orange in colour. Saffron is the three stigmas of the saffron crocus. They are delicate and thread- like, each measuring 2.5-4 cm. Its colour is a bright orange-red, and is used in cooking as a seasoning and colouring agent. The redder the saffron, the higher the quality. It is a secret weapon used by skilled chefs – one thread will brighten your hen soup to a glorious gold.

HUNGARIAN MIXED PEPPER STEW WITH KOLBÁSZ and RICE

HUNGARIAN MIXED PEPPER STEW WITH KOLBÁSZ and RICE
Lecso Kolbászal

AS SEEN ON CTV's LIVE COOKING SEGMENT

WITH KYLE CHRISTIE AND NANCY RICHARDS
OCTOBER 15, 2009 12:00 PM

(The Hot Hungarians were invited back by popular demand)
 

chef Helen czegeny & Clara Czegeny - from
Helen's Hungarian Heritage Recipes TM

My mom’s Hungarian Heritage Recipes are all over this recipe. Here is an ancient dish which originated in Serbia. Lecso is very versatile and essentially, is a stew of onions, various shaped and sized peppers including hot and yellow banana peppers, tomatoes and paprika. By adding sliced Kolbász, it becomes a main dish.  Served as a side dish with any breaded meat; veal or pork is a perfect match. Excellent with scrambled eggs for breakfast! Many people refer to this is the Hungarian Ratatouille. This dish comes together in 6 -8 minutes. Any longer and it will be baby food. Please don't stir it more than you have to - don't break up the peppers!

VERY INTERESTING MYSTERY SOLVED:  "LESCO" is NOT the basis for anything except LESCO - don't let anyone tell you otherwise.  Some would have you believe that you can prepare Lesco and then you can prepare any Hungarian dish. Not True!
Hungarians are genius when it comes to preparing Gulyás (goulash) or Paprikás Dishes. And, each dish has it's own unique flavour combination - more paprika, sour cream, etc. LESCO", on its own is healthy, satisfying and bursting with flavour and goodness. The fresh red peppers and tomatoes give the dish it's vibrant lively colouring, NOT the red paprika!

1 -2 fresh tomatoes
3 Hungarian White peppers
½ tsp pepper
1 14 oz can stewed tomatoes (whole)
1 - 2 Hot Hungarian Banana Peppers
¼ tsp sweet paprika
¼ cup tomato paste
3 red peppers
⅛ tsp hot paprika or
1 tsp salt
1 green bell peppers
1 tsp Hot Chili Pepper Flakes
3 med onions (cut in 1/2 moons)
2 tbsp oil or bacon fat

METHOD:  Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.  If using fresh tomatoes:  cut tomatoes, skins on and stew along with peppers and onions. Cut onions into ½ moon slices. Place onions and peppers into large shallow pan (Dutch Oven or Wok) with oil/fat on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; about 6-8 minutes. Then, add all seasonings, stewed tomatoes and paste. Let simmer until all flavours are melded; about 4-6 minutes.  

Hint: You can use pepper flakes instead of fresh hot peppers. Also – you can use assorted variety of peppers – fresh local to give colour and texture.

Serving Suggestion:  Serve with fluffy white rice or fresh Hungarian white bread. You can jazz it up or play it  down.  However you use, it you will find it to be very complimentary with a lot of dishes.

RICE SIDE DISH
Rizsa

1 cup long grain rice (Jasmine)
1 tsp salt
1 1/3 cup water
1 tbsp butter/oil (combo)

METHOD:  In a medium saucepan, heat oil and sauté rice in oil/butter for a few minutes – stirring – until translucent. Add salt , water stirring to blend.  Bring to boil, cover and reduce heat to a lively simmer for 15-20 minutes.  When rice is done, remove from heat and use a fork to separate rice kernels into fluffy mounds before serving.  (Note: Jasmine rice is by far the most beautiful rice for side dishes to main dishes.) Perfect rice everytime!

HUNGARIAN SAUSAGE
Lecso Kolbászal

1 pair Hungarian Kolbász
1/2 cup water

Prepare Lecso previous recipe above, except add 1 pair diagonally sliced Hungarian Sausage - Kolbász into the pepper stew and let it stew together.

Hint:        If sausage is too dry – stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding to peppers. (Add both stewing liquid and sausage to the peppers).

Serving Suggestion: Serve with fresh Hungarian bread or alongside white rice.

For more "SECRETS OF HUNGARIAN COOKING" revealed by Chef Ilona Szabo, please visit our site and own this timeless cookery book.  70 Years of perfection in the making!

Hungarian Rhapsody "Helen's Hungarian Heritage Recipes Capture Flavours of Heritage" Monday, February 27, 2006

Hungarian Rhapsody
"Helen's Hungarian Heritage Recipes"
Capture Flavours of Hungarian Heritage

Monday, February 27, 2006 

  Seniors Byline: Kit McDermott  In
Touch Dateline: BRANTFORD Source: The Brantford Expositor
COPYRIGHT BY SUNDMEDA 2006

There are books and albums for preserving memories and photographs of past and present events, as well as images of loved ones. But how do we recapture the taste and aroma of homemade delicacies, favourite meals or celebration dinners?

Easy for some, with cookbooks and family recipes for quick reference, not a problem for most of us. Imagine, however, that the creative chef and her secret recipes has most ingredients and methods for preparation stored in her head, with only bits of information jotted down on scraps of paper and the backs of envelopes, sometimes in Hungarian, or Swedish, German, or even Russian.

"That was the problem in our case," Clara Czegeny told me.

"My sisters and I were in the habit of phoning our mother, from Alberta, with requests for ingredients of familiar recipes, and mother would always include a mild rebuke, namely, we should have paid attention in her kitchen when we were girls at home."

When I suggested that Helen's Hungarian Heritage Cookbook must have been the direct result of solving the problems, Clara assured me, 'yes,' but it happened in rather a round-about way.

"We, the family, wanted to give mother a surprise party for her 80th birthday, Jan. 14, 2006. Last October (2005) I suggested that we put together a collection of her Hungarian recipes and offer them to the invited guests.

"Originally, we had planned to have five books printed, one for each of the girls in the family," Clara said. "Knowing that friends and relatives would bring gifts to the party, we asked instead that they make a 'Love Gift' donation, for a fund designed to support
a young missionary and his family in Hungary on behalf of our church, Evangel Pentecostal Church, on Fairview Drive in Brantford."

Clara told me that 55 books were printed, but after extra orders began arriving from friends in California, Ohio, Sweden and Australia, another 50 books were ordered. Her mother adds, "and the cheques kept pouring in, so that we ended up sending $1,100, that's 137,000 florins in Hungarian money, enough for a period of four months living expenses for the missionary family."

Although written, compiled and edited by Clara, her introduction in the book states, "Helen was the translator, the teacher, the master chef, chief editor and consultant."

Clara acknowledges support and thanks to sisters Elizabeth Hart and Anne Lindsay and their families, assisting with testing and tasting, and to Uncle Nick Czegeny.

Clara thanked her daughter, Evangeline, for her great contribution to the overall look of the cookbook, with its charming floral cover and illustrations, including colourful photos, the graphics and colour matching. Evangeline is a graphic artist and webmaster.

First published by Clara's, Dream Machine Publications, the cookbook was printed by Hurry Print in Brantford in January 2006. Included in the contents is a brief history of Hungary and foods, a bio of chef Helen, a checklist for successful baking, and the origins and development of Hungarian Cuisine.

It was when Clara and I spoke on the phone, setting a date for the interview, that Clara warned me not to eat lunch because her mother planned to offer samples of some of her favourite recipes. Naturally, I was glad to heed the warning and expected a tea party with home baking. Instead, to my surprise and delight, Helen had set the table for dinner, a three-course meal, followed by an astonishing array of dessert treats.

The traditional Hungarian chicken, or "hen" soup featured the delicate homemade snail noodles. The chicken paprika was served over another variety of noodles, with extra sauce on the side. The cucumber salad, served with an extra dollop of sour cream, to
bring out the flavour of special herbs, was delicious.

Where to begin describing the taste and texture of the cakes and pastries! The Hungarian names rolled easily off the tongues of Helen and Clara as they identified each dessert, with me recognizing kifli, poppy seed and walnut cake, and tiny jam-filled croissants.

I'm told that the French croissant is believed to have originated in Hungary, and then taken to France by the chef, one of many who were imported to Hungary by Royalty and wealthy citizens, adding famous French cuisine to the native dishes. There are also
Austrian and Turkish influences to be detected in the internationally famous cuisine.

Helen says she first learned to cook when she was six years old, wanting to surprise her mother, she says. "Even now, I always have six or seven types of baked goods in the freezer, in case someone comes in for coffee or tea."

She makes all her own pasta, showing me the variety, each type intended for specific recipes, with some noodles requiring hours of patient shaping by hand.

"We were all taught to make the tiny snail noodles," Clara said, "working with a small hand-held scraping board. And mother would say, the ones that unravel are the ones Clara made, so we'll put those in her soup," she laughed.

"Hungarian ladies in Brantford all get together to make those noodles, which are sold at the Hungarian Club on certain days, and are in great demand."

As for Helen, her serious training as an exceptional cook began when she was 13, taught by her great aunt, who was the wife of a High Court Magistrate.

"We lived in a small town located 240 km east of Budapest," Helen said. "It's a beautiful area, with great fields of poppies grown for their seeds, with guards posted to protect them from theft."

"I wanted to become a teacher, but the war started, the Russians invaded and set curfews, so I couldn't attend teachers college in a nearby city. Our village actually changed hands between the Russians and the Germans, nine times."

Helen Szabo met and married Alexander Czegeny, who, she says, told her to forget about teachers college, because, "she would be teaching their children."

"In 1947, we moved to Sweden, and our daughter Elizabeth was born. We lived in Sweden for six years."

Helen learned to speak, read and write Swedish and to this day she reads Swedish newspapers on the Internet, as well as Hungarian and Russian ones.

"But the climate didn't suit us, with the summers too chilly to grow my tomatoes and peppers," Helen said, explaining their move to Canada in 1953, settling first in Montreal, where Clara was born. There were many other Hungarian ex-patriots with shops
selling traditional specialties. There was a temporary move to Brantford to work in tobacco and third daughter, Anne, was born here.

"We settled in Brantford and my husband worked as a machinist at Massey's for many years and supervised the building of our house. He seemed to know so much about construction although he had attended agricultural school in Sweden."

Always an ardent gardener, Helen took over all the outside work following her husband's death seven years ago.

"I even caught her resealing the driveway," Clara smiled, "and sometimes I find her dressed like a spaceman, spraying the fruit trees or fertilizing the garden."

Helen loves her flower garden, but all the vegetables and herbs and fruit are preserved and canned in her well-appointed kitchen.

Nevertheless, the talented chef assures me that she always takes time to set the table and sit down for a complete dinner every afternoon, one of the secrets to staying healthy and active.

Kit McDermott finally and enthusiastically stated... "Helen's Hungarian Rhapsody of Recipes" truly captures the unique "Flavours of Hungary" and Hungarian Heritage. If you ever re-print the book, you already have a name!

For over 440 recipes that reach back as far as 70 years of perfecting, visit our website
to own your copy.  There is no other cookbook worthy of the honour and prestige afforded this recipe book.


HELEN'S HUNGARIAN HERITAGE RECIPES TM