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