8. Vintage Recipes   
      
   Be sure to check out our vintage recipe archive online at: http:   
   /bit.ly/1vDXn6h.  Over 1200 wonderful vintage recipes are listed.  Email   
   recipes@tias.com if you would like to submit a recipe.   
      
   Darlene F. requested authentic Hungarian recipes. Here is a response from one   
   of our readers:   
      
   I married into a 100% Hungarian family.  My first gift from my fiance'-to-be   
   was a Hungarian cookbook!  It became very clear before our wedding six months   
   later that cooking Hungarian-style would be a must.   
      
   After several years' collecting and trying recipes, including ones sent in the   
   Hungarian language from my in-laws in Hungary, I found the seminal work for   
   Americans, ' The Cuisine of Hungary' by the world-renowned George Lang, still   
   the 'gold standard' in any edition. Not only is this work a cookbook; it also   
   is a history of the cuisine of the Hungarian people and culture.   
      
   Re: the request for 'Hungarian Goulash' as Americans know it,  my advice would   
   be to look for beef stews (called 'porkolt' in Hungarian)..  My slow-cooker   
   recipe includes a sweated-in-beef-scraps onion-carrot-celery base (about 1cup,   
   /1/2 cup,/1/2 cup per pound of browned boneless stewing beef cubes), 2 TBSP of   
   the best Szaged sweet paprika you can find, and 2TBSP of tomato paste.  The   
   last two ingedients listed each should be cooked over medium heat for a minute   
   or two in the vegetable/fat/beef mixture to develop the flavor.  Add beef   
   stock to cover or at least 2 cups, whichever is greater.  Add salt, herb   
   (e.g.  marjoram, OR thyme) and black pepper to taste. Follow slow cooker   
   instructions for beef stew.  Serve over parslied wide egg noodles or egg   
   dumplings.  In the area of Northern Hungary, around Budapest, the addition of   
   about 1/3 cup sour cream to the stew just before serving is customary.   
      
   Re: stuffed cabbage rolls, see Lang's work or many works on Jewish cuisine.    
   Also, my husband Imre did publish his lengthy recipe for Hungarian stuffed   
   cabbage rolls in a Church of the Epiphany, Royersford, PA cookbook many years   
   ago.  It was well received at the time.   
      
   Cheers!   
   Beatrice S   
      
   Linda had several requests, and here are the responses:   
      
   Melt in your Mouth Chicken Pot Pie   
      
   3 lb chicken, cooked, deboned and cut into bite size pieces 2 hard boiled eggs   
   1 10 3/4 oz. can condensed cream of chicken soup 2 cups chicken broth   
   1 cup self rising flour   
   1 cup buttermilk   
   1 stick unsalted butter   
   salt and pepper to taste   
   3/4 cup frozen or fresh green peas (canned is too mushy) 2/3 cup finely   
   chopped carrots   
   3/4 cup finely chopped celery   
   --------------------------   
      
   --- BBBS/Li6 v4.10 Dada-2   
    * Origin: Prism bbs (1:261/38)