Recipe: Re: Still Searching for SLOVAK (or maybe?? Hungarian) Recipes...

I searched and found a few
* Exported from MasterCook *
Baba
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Recipe for Baba



3 large potatoes, grated
1/4 lb of bacon, cut in small pieces
1/2 large onion, diced
1 Egg
1 cup Barley, cooked in salt water and drained
1/2 teaspoon salt
1/8 teaspoon pepper
Fry bacon and onion until brown. Mix cooled and drained barley with potatoes. Add egg, then add this mixture to the bacon and onions and stir well. Spread in a 9 inch x 13 inch pan. Bake at 375 degrees approx 35 minutes or until edges are golden brown. Serve warm.

Left overs; Slice and brown and butter. Use in place of potatoes
Good luck !!!!
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* Exported from MasterCook *
Bean Soup
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Bean Soup with Knuckle of Pork
Bableves cs l kkel

Ingredients
500-600 g/1 lb smoked knuckle of pork, 150 g/6 oz dried speckled beans, 1 carrot (sliced), 1 parsley root (sliced), 1 small onion, 1 clove of garlic,
Ingredients for roux
1 tablespoon of lard, 1 tablespoon of flour, 200 ml/ one third pint sour cream, paprika
Preparation
Soak the pork with the beans for 24 hours beforehand, to remove some of the salt.
Cook the meat in fresh water with onion and garlic, for about 1 and half hours, until the skin is tender. Remove the onion and garlic and taste the stock to see if more salt should be added. If it is too saltry, throw away some of the liquid and dilute with more water.
Add the beans and other vegetables and simmer until they are cooked (about 1 and half hours more). If the soup is very greasy, let it cool down and skim the fat from the surface.
Prepare a roux from the lard and flour, stir in the paprika, then the sourcream. Pour into the soup and bring to the boil. To serve cut the meat into pieces, put a piece in each soup plate and pour the soup over.
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* Exported from MasterCook *
Green Tomato Relish
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June Meyer's Authentic Hungarian
Green Tomato Relish
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Summer time was never a time of ease and leisure. The produce was ripening in the garden and that meant more canning to do. Relishes were always a welcome addition to the table during the winter. My parents never bought comercially prepared pickles, peppers, relishes. We alway made our own. The Green Tomato Relish would rid the garden of all the tomatoes that never wanted to ripen. It is a wonderful, tasty, spicy relish that will accent any meal. Great with sandwiches.
Regards, June Meyer.

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10 lbs. of green tomatoes 1 head of cauliflower or more 5 lbs. of peeled yellow or white onions 5 green bell peppers 5 red peppers 1 cup of pickling salt (no iodine)

Brine

7 cups of vinegar. White is best 1 whole box of mixed pickling spices 1 box of whole mustard seed 5 cups of sugar

Slice thinly only the tomatoes, onions and cauliflower.
Place the cut up vegetables in a large plastic bin.
Sprinkle 1 cup of salt over vegetables and let it sit over night.
Drain well and rinse off salt with water.
Remove the seeds from the red and green peppers and cut up into small pieces.
Add the rinsed off vegetables and place in large kettle or pot along with the vinegar, mustard seeds. Place the mixed pickling spices in a bag or cloth to keep them together so they can be fished out later. Mustard seeds remain in the relish.
Cook until vegetable are soft, not mushy!
Remove mixed spice bag and add 5 cups of sugar.
Cook ten more minutes until sugar is melted.
Bottle in sterilized canning jars.
Makes a lot!
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* Exported from MasterCook *
Instant Loksa
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Instant Loksa



One of the traditional dishes of Christmas is Loksa, a mixture of sweetened poppy seed and bread served at the Holy Supper of Christmas Eve. We have been using this "instant" version of the recipe for the past 25 years.
One Loaf of Sliced Bread
One can Solo Poppy Seed Filling
Water
Tear about 2/3 of a loaf of bread into about 1 1/2 inch squares

Add about 1/2 of the Solo poppy seed filling
Mix, adding water to moisten the mixture as needed
Add either bread, poppy seed filling, or water until the mixture has the correct texture (not dry and not runny)
Refrigerate for a couple of hours before eating, and it tastes even better the second day.
There is also a rather unusual tradition involving the use of Loksa, Bobalky, or Kutia on Christmas Eve.
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* Exported from MasterCook *
Lentil Soup
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June Meyer's Authentic Hungarian
Lentil Soup
(Lencseleves)
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Hungarian soups are usually served in the fall and winter months. When ever I make a large pot of soup in winter, the steam always condenses on the windows. I then always think of a remote memory I have of playing by a low window, water running down in little riverlets, and shadowy forms passing by single file on the other side of the window, and the wonderful smell of soup cooking. When I asked my mother about the memory she said that my paternal grandmother had died in January 1936, and family and guests were coming back from the cemetary after the burial. It was frigid out and Hungarian soup, bread and Strudel was made to feed the frozen mourners. I was two years old and that faint memory has stayed with me for my whole life.
Never a separate course by itself, but always the main course. This is another one of those hearty Peasant soups that is a complete meal by itself. Serve it with some crusty bread, a chunk of cheese and a dark beer. Serve in a large bowl steaming hot.
Regards, June Meyer.

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1 lb. dried lentils, washed and drained 1/4 cup of lard, bacon drippings, or oil 2 medium onions, chopped 1 parsnip or parsley root, chopped 2 medium carrots, sliced 1 cup sliced celery 8 cups water 1 tsp. salt to taste several whole black pepper corns 2 whole cloves 2 bay leaves 1 large potato, peeled and grated 2 large links, or 4 small links smoked sausage, skin pricked with fork 2 Tbls. good vinegar

In a large pot, heat fat and add carrots, root vegetable and onions.
Saute until onions are golden.
Add lentils, water, celery, and seasonings.
Grate the potato into the mixture and add sausage.
Simmer covered 1 hour until lentils and vegetables are tender.
Remove bay leaves.
Add vinegar just before serving and adjust salt.
Serve with a crusty bread and salad.
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* Exported from MasterCook *
Loksa
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Traditional Bobalky or Loksa



Bobalky at home was always made with fresh bread dough, but today, we use frozen bread roll dough from the supermarket. Either prepare or buy about 1 pound of bread dough.
To make Bobalky, pinch off portions of your bread dough into small pieces about an inch in diameter. Place on a greased cookie sheet, set in a warm location, and let rise for for 15 minutes. Then bake at 375-F for 15 minutes or until lightly browned. When cool break the bread pieces in half and place in a colander.
Cook 1 1/2 cups of ground poppy seed in 3/4 cup of water for 10 minutes.
Bring 3 cups of milk to a boil. Add either 1 cup of sugar or honey or according to how sweet you want the Bobalky to be.
Now pour about 2 cups of boiling water over the bread.
Mix the poppy seed and milk & sweetening together and pour over the bread. Mix well and you have Bobalky.
Can be served either warm or cooled from the refrigerator.
It was traditional to have bobalky every Christmas and New Year.
My family called it Bobalky. My wife's family called it Loksa (Pronounced lok-sha) but it was made the same way.
There is also a rather unusual tradition involving the use of Loksa, Bobalky, or Kutia on Christmas Eve.
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* Exported from MasterCook *
Mushroom Soup
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Hungarian Mushroom Soup
Magyaros gombaleves
Ingredients
150 g/6 oz mushrooms, stock made from 500 g/1 lb pork or beef bones, half an onion (chopped), 1 tablespoon lard, 1 level tablespoon flour, 100 ml/2 and half fl oz sour cream, paprika, half a bunch chopped parsley, salt
Preparation
Wash the mushroom and cut into thin slices. Heat the lard and fry the mushrooms gently, covered, for 10 min. Add the onion and brown at low heat, stirring occasionally, until all the water has evaporated. Add the salt, flour and chopped parsley. Stir together for minute and sprinkle with paprika.
Pour 1 litre of stock onto the mushrooms and stir well. Add the sour cream, stir well and serve.
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* Exported from MasterCook *
Mushroom Soup 2
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PAPRIKA MUSHROOM SOUP

MUSHROOM-SOUP2 - A rich dill, paprika and mushroom soup
I first saw this at "Old Wives Tale", a restaurant in Port-
land Oregon. The waiter there said that this had been on the
menu every day for a year, and highly recommended it. The
soup was delicious. I was pleasantly surprised to find a
recipe for it in Molly Katzen's Moosewood Cookbook.


INGREDIENTS (Serves 3-4)

350 g mushrooms, cleaned and sliced
300 g chopped onion
1 garlic clove, crushed
50 g butter or margarine
50 ml flour
25 cl milk
10 ml dill weed
15 ml Hungarian paprika
15 ml tamari
black pepper, to taste
salt, to taste
10 ml lemon juice
5 dl vegetable stock or water
10 g fresh parsley
12 cl sour cream


PROCEDURE

(1) Saut' onions in large pot with half the butter for
5 minutes. Add mushrooms and crushed garlic along
with dill, paprika, stock, and tamari. Simmer
covered for 15 minutes.
(2) In a saucepan, melt butter over medium heat and
stir in flour. Whisk while heating for 2 minutes,
then add milk. Stir often for 10 minutes or until
thick.
(3) Combine mushroom mixture with sauce and simmer for
15 minutes. Add sour cream.
(4) Add lemon juice and salt and pepper to taste
before serving. Top with chopped parsley.
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* Exported from MasterCook *
Walnut Poppy Seed Milk Bread
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Walnut and Poppy Seed Milk Bread (Gourmet's version)
Di s s M kos kal cs (bejgli)

Ingredients for batter
300 g/11 oz. butter, 1 and half tablespoon of sugar, 7 egg yolks, 300 ml/11 oz. milk, pinch of salt, 15 g/half oz. yeast, 1000 g/2 lb. flour

Ingredients for walnut filling
1 and quarter of kg/2 and half lb. ground walnuts, 1000 g/2 lb. sugar, hot milk, 60 g/2 and half oz. cooking chocolate, 450 g/1 lb. stoned and chopped dates, 3-4 peeled and grated apples, 150 g/5 oz. sultanas, 150 g/5 oz. chopped quince cheese, 4-5 tablespoon of appricot jam, half teaspoon of vanilla essence, 3-4 egg whites

Ingredients for poppy seed filling
225 g/8 oz. ground poppy seeds, 225 g/8 oz. sugar or honey, 1 teaspoon of grated lemon peel, half teaspoon of vanilla essence, 150 g/5 oz. sultanas, 4-5 tabespoon of apricot jam, 2-3 egg whites

Preparation
Dissolve the yeast in the milk. Cream together the butter, sugar and salt. Add the egg yols one bye one and the yeast dissolved in a little lukerwarm water. Fold in the sieved flour. Blend thoroughly with a spoon or by hand. Then roll out and fold three times on a floured pastry board, resting the dough for 30 minutes after each rolling and folding process. Then roll out very thin into squares of 30-33 cm/12-13 inch and spread with fillings below, leaving the edges (1-2 cm/half inch) free. Roll up in the same way as for r tes. Place on a baking tin, brush with egg and prick in a few places with a fork. Leave to rest for 15 minutes, then brush again with egg. Bake in a slow oven to start with, then turn it up until the bread is golden brown.
For the walnut filling, dissolve the sugar and melt the chocolate in a little hot milk. Then add the ground chocolate in a little hot milk. Then add the ground walnuts and all the other ingredients, folding in the stiffly beaten egg whites at the end.
To make the poppy seeds filling, make a syrup with sugar or honey and a little water. Then add the ground poppy seeds and cook for a few minutes. Remove from the heat and mix in the lemon peel, vanilla essence, sultanas, jam and finally the stiffly beaten egg whites.
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* Exported from MasterCook *
Walnut poppy Seed Milk Bread-the simplest
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Walnut and Poppy Seed Milk Bread (Version 3)
Di s s M kos kal cs (bejgli)

Ingredients for batter
400 g/14 oz. flour, 150 g/5 oz. butter, 15 g/half oz. yeast, 1 tablespoon of milk, pinch of salt, 100 ml/4 fl. oz. sour cream

Ingredients for walnut filling
150 g/5 oz. sugar, 2-3 tablespoon of milk, 200 g/7 oz. ground walnuts, 80 g/3 oz. chopped sultanas, 2 tablespoon of apricot or apple jam, 1-2 peeled and grated apples, grated lemon peel

Ingredients for poppy seed filling
200 g/7 oz. ground poppy seeds, 150 g/5 oz. sugar, 100-200 ml/4-8 fl. oz. milk, 80-100 g/ 3-4 oz. sultanas, grated apple jam or 1-2 peeled and grated apples

Preparation
Dissolve the yeast in the lukewarm milk. Rub in the butter into the sieved flour and salt. Add the sour cream. Knead well. Divide the dough into two and leave to rest for 15 minutes. Roll out into fairly thin squares and spread one with walnut filling and the other with poppy seed. To make the walnut filling, make syrup with milk and sugar. Then add the ground walnut and the remaining ingredients. For the poppy seed filling, make syrup with sugar and milk. Then add the ground poppy seed and cook for few minutes. Remove from the heat and mix in the remaining ingredients. After spreading the dough with fillings, roll up and leave to rest for 10 minutes. Brush with egg yolk and prick with fork. Place on a baking tin and leave for another 10 minutes. Brush again with yolks and bake in a moderately hot oven until golden brown.
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