The Scottish-

Hungarian
Cookbook

(COLLECTION OF RECIPES INSIDE THE FAMILY)

BY

GEORGE FELFOLDI, D.D., Ph.D.

 The Scottish-
Hungarian
Cookbook
(COLLECTION OF RECIPES INSIDE THE FAMILY)
 COPYRIGHT INFORMATION

Copyright 2009 ALL RIGHTS RESERVED

No part of this book may be reproduced or

transmitted in any form or by any means,
electronically or mechanically, including
photocopy, recording or any information
storage or retrieval system that is known
or to be invented, without permission in
writing from the author or from the
publisher. Except by a reviewer
wishes to quote brief passages
in connection with a review
written from inclusion in
a magazine, newspaper.
 PRINTING EDITION

First Printing: (1984) was in a hardcover that was done by

The University of Toronto Press, the book contained 117
pages and had no pictures.

Second Printing: (2009) this is a PDF version of the

original (1984) book, but it is slightly modified from the
original format to reflect with the times. Also there has
been additional recipes added.
 TABLE OF CONTENTS

Title Page
Subtitle Page
Copyright Information
Printing Edition
Table Of Contents
Dedication
Special Thanks
About The Author
Other Books By The Author
Section On Main Dishes
Section On Soup And Stews
Section On Salads
Section On Bread
Section On Dessert
Section On Pastries
Section On Drink And Punch
 DEDICATION

This cookbook is dedicated to

two very special people who
are very dear in out hearts,
who have contributed with
knowledge and understanding
and love to our family. Our
two mothers, Joan G. Hall and
(Anyu) Rosa Felfoldi who we
both give thanks for making
this book possible

George & Bettyann Felfoldi

 SPECIAL THANKS
I would like to thanks all the people and organizations that
has made this cookbook possible.

The University Of Toronto Press

Bettyann Felfoldi
(The Late) Rosa Felfoldi (Anyu)
Rose Felfoldi
Tina-Marie Felfoldi
Joan G. Hall
Nellie Orr
(The Late) Ernest G. Felfoldi (Apu)
Mr. Ken Allen and his Staff
 ABOUT THE AUTHOR

DR. GEORGE FELFOLDI, D.D., Ph.D.

is an Independent Baptist Minister, A Musician,
Songwriter, Recording Artist and an Author, who lives in
Toronto, Ontario, Canada. George holds eight different
doctors degrees in various fields of study and has
written several books on different subjects such as:
Occult, Health, Vision Care, Herbals, Sex, Ships,
Solar Power, Animals, Mythology, Religion,
Cooking, and also Poetry and Lyrics.
George is also married and has
four grown children.
 OTHER BOOKS BY THE AUTHOR

2006
Katoomba-Columbia
The Power Of Garlic
The Meaning Of New Birth
Speaking To God Through Prayers
Ginger The Herb And Root Guide
The Complete Book On Angels
Chamomile The Healing Herb
The Healing Powers Of Aloe Vera
The Healing Powers Of Cranberry
The Healing Powers Of Seaweed And Algae
The Spiritual Key To Healing
The Healing Powers Of Pomegranate
2007
The Healing Powers Of Blueberries
AMD - Age-Related Macular Degeneration
A Modern Look At Solar Power
The Healing Powers Of Oregano
The Healing Powers Of Coconuts
The Book Of Spells: White Magic Vs. Black Magic
The Healing Powers Of Cherries
Experimenting With The G-Spot
Sex Magic
The Images Of God
The Healing Powers Of Thistles
The Felfoldis: Medical Herbal Encyclopedia
The Complete Book On Herbal Magick
The Herbs And Animals Of The Bible
The Road To Better Health
The Gnomes In Mythology
The Magic Of Having Great Sex
The Healing Powers Of Strawberries
The Backyard Terror: Squirrels
Changing The Way We Look At Wolves
Cooking With Eggs Cookbook
The Healing Powers Of Watermellons
The Healing Powers Of Avocados

2008
The Healing Powers Of Mangos
The Complete Book Of Angels (2nd Edition)
The State Of Man (In Relationship To The Bible)
The Healing Powers Of Tomatoes
The Schooner, Bluenose II
The Healing Powers Of Mushrooms
A Modern Look At ParaPsychology: Exploring
Psychic Reality And Psychical Research
Angel Light Bible Studies (A Complete 22 Lesson Course)
Peach Popourri (A Book On Peaches)
Hypnosis: For Self Betterment And Self Healing
The Down To Earth Cookbook
The Science Of Faith And Other Gods Sciences
World Wide Ghosts And Hauntings
The Modern Look At Poetry

2009
The Science Of Mind Transformation
A New Look At Scheuermanns Disease
Loch Ness Mystery
In Search Of Mysterious Primates
The Healing Powers Of Pineapples
The Healing Powers Of Limes
The Scottish-Hungarian Cookbook
SECTION
ON
MAIN
DISHES
 HIGHLAND STEAK AND
KIDNEY PIE

INGREDIENTS

2 lbs steak
3 lbs lamb kidneys
3 tbsp all purpose flour
Dash of salt
Dash of pepper
2 tbsp butter
1 lg onion minced
1 cup boiling water
1 tbsp Worcestershire
Pastry for 1- 10 inch pie
Milk

MERHOD

Cut meat into inch cubes, remove skin, fat and tubes
from kidney, cut kidney into inch cubes, coat cubes from
steak and kidney in 3 tbsp flour, mix with 1 tsp salt and
tsp of pepper. Melt butter in heavy pan, add onions and

brown lightly. Remove onions and brown cubes of meat, a

few at a time, in remaining drippings. Add onions, boiling
water and Worcestershire, cover tightly, simmer gently 30
minutes or until meat is tender. Mix 2 tbsp flour in a little
cold water and add to gravy to thicken. Pour mixture into a
ten inch pie pan. Invert a small funnel in the center to
support crust, roll out pastry to cover pie, cut small slits in
pastry to allow steam to escape.

Crimp edge of pastry to edge of pie pan. Brush with milk,

bake in preheated oven on 425 degrees for about 30
minutes.

Makes: 6 servings

SPEGHETTI WITH MEAT SAUCE

INGREDIENTS

2 tbsp oil
3 garlic cloves
cup onions (chopped)
 cup celery (chopped)

cup mushrooms
2 tbsp parsley
cup green peppers
1 lbs ground beef meat
lbs ground pork
1 (28 oz.) can tomatoes
1 cup water
1 (8 oz.) can tomato sauce
1 (5 oz.) can tomato paste
1 tbsp salt
tsp paprika
1/8 tsp cayenne
1 tsp basil
tsp oregano
tsp pepper
1 bay leaf
tsp chillies
16 oz. Spaghetti

METHOD

Simmer all ingredients for 2 hours. Cook spaghetti and

pour sauce over the noodles.

Makes: 8 servings
 BETTY-ANNES MACARONI
AND CHEESE

INGREDIENTS

7 oz. Macaroni
2 tbsp onions (chopped)
1 tsp salt
tsp pepper
3 cup cheese
2 cup white sauce
1 tbsp butter

METHOD

Cook macaroni and mix all other ingredients together. Stir

all ingredients well together. Place in oven at 300 degrees
and let cook for 30 minutes.

MAKES: 7 servings
 CASSEROLE SURPRISE

INGREDIENTS

2 green peppers, diced

2 stalks celery, diced
2 med. Onions, diced
cup oil
lb fresh mushrooms, sliced or 4 oz. Can sliced
mushrooms
tsp salt
tsp pepper
tsp garlic powder
1 lbs minced meat
tsp paprika
3 hot dogs, sliced in thick pieces
16 oz. Can tomato sauce
8 oz. Elbow macaroni
tsp tarragon

METHOD

Saute green peppers, celery and onions slightly in oil. Add

mushrooms and seasonings and cook, stirring, over a low
heat just until they are heated through. Add minced meat,
half at a time, stirring to break meat completely apart. Add
hot dogs and tomato sauce.
Cover and simmer for 15 to 20 minutes more. Cook

macaroni and drain well. Combine with sauce. Then turn

into a large casserole dish and bake at 350 degrees for 30
minutes.

MAKES: 6 to 8 servings

GEORGES SWEET AND

SOUR PORK

INGREDIENTS

3 pork chops (cut into strips)

oil pan to brown meat
1 jar mixed sweet pickles (use all)
1 med. Can pineapple,
can juice and all fruits
3 shakes of ketchup
accent to taste

METHOD
Cook all ingredients about 25 minutes. Let thicken by
adding corn starch. Pour over rice.

MAKES: 6 servings

BEEF HEART

INGREDIENTS

3 lbs beef heart

celery (chopped)
1 onion (chopped)
1 tbsp butter
tsp salt
tsp thyme
1/8 tsp pepper
2 cans tomato soup
1 can water

METHOD

Place heart and ingredients into a large pot. And bake in

the oven at 350 degrees for 3 hours. When done serve.

MAKES: 6 servings
 MAGYAR LECSO

INGREDIENTS

3 tbsp lard
2 garlic cloves (chopped)
8 green onions
4 tbsp red paprika
tsp tarragon
2 lg onions (chopped)
2 lbs tomatoes (quartered)
8 green peppers (cubed)
Dash of salt to taste

METHOD

Put all your ingredients into a large pot and let it simmer
until ready for 1 hour.

OPTIONAL
1 lbs polish sausage, sliced to thin pieces and add to the
mixture.

MAKES: 6 servings

BARBAQUED CHICKEN

INGREDIENTS

4 to 6 chicken pieces
1 lg onion (sliced)
2/3 cup ketchup
1/3 cup vinegar
1 garlic clove (minced)
1 tsp rosemary
1 tsp salt
tsp mustard

METHOD

Butter pan and place chicken skin side down into pan, top
with onions. Mix all other ingredients in a small sauce pan,
heat to boiling, pour over chicken.
Bake in the oven at 350 degrees for 30 minutes. Turn
chicken over, baste with sauce from pan. Cook for another
30 minutes till done.

MAKES: 4 to 6 servings

BETTY-ANNES SCALLOPED
DINNER

INGREDIENTS

10 potatoes (peeled and sliced)

3 onions (sliced)
4 tsp paprika
Dash of salt
4 tbsp flour
Dash of pepper
1 can cream of mushroom soup
2 cans of milk (soup can size)
5 pork chops
tsp butter

METHOD
Put a layer of potatoes in the bottom of pot. Top with layers
of onions. Sprinkle 1 tbsp of flour over top with salt and
pepper, and dot with butter. Add another layer of

potatoes and onions, top with 1 tsp flour, salt, pepper and
butter. Combine this way until all the potatoes and onions
are used up. Top potato mixture with pork chops. Add a
can of mushroom soup and milk. Bake in 350 degree oven
for 1 hour.

MAKES: 5 servings

SCOTTISH HIGHLAND CASSEROLE

INGREDIENTS

1 lbs lean round beef

lbs link sausages
3 med. Apples (peeled and sliced inch thick)
Dash of salt
2 cups tomato juice
Pinch of dry sage
2 tbsp flour
4 med. Potatoes (peeled and sliced inch thick)
1 onion (peeled and sliced inch thick)
Dash of black pepper
3 beef boullion cubes

METHOD

Cut beef into cubes, and coat with flour, cut sausages in
half. In greased 2 quart casserole bowl put half of mixture,
tomatoes, apples and onions. Add meats. Then remaining
vegetable mixture, sprinkle each layer lightly with salt and
pepper.

Heat tomato juice and dissolve boullion cubes in it, add

sage, pour over ingredients in casserole bowl. Cover and
bake in a preheated oven at 350 degrees for about 1
hours.

MAKES: 4 to 6 servings

BEEF PORKOLT

INGREDIENTS

2 tbsp lard
1 large onion (chopped)
3 tsp paprika
3 lbs stewing meat (beef or pork)
Caraway seeds
2 cups water
Dash of tarragon
3 tbsp All Purpose Flour

METHOD

Place lard and chopped onions into a large pot. On medium

heat cook, making sure that the onions are brown and
tender. Add beef stewing cubed, letting the meat turn
brown and soft. Add slowly all the remaining ingredients to
the mixture in the pot.

Cover the mixture with water and let simmer for about 1
hour until the meat is done.

Serve mixture over noodles, potatoes, rice, or mashed

potatoes.

Add a bit of flour to thicken the solution if needed, at the

end of the cooking time.

MAKES: 5 to 6 servings

BETTY-ANNES HUNGARIAN
GOULASH
INGREDIENTS

cup oil

4 lg onions (chopped)
cup ketchup
2 tsp paprika
Water to cover
2 lbs stewing beef (cubed)
3 garlic cloves (chopped)
2 tsp salt (leveled)
tsp mustard
1 tbsp brown sugar

METHOD

Brown meat, onions and garlic in oil. Stir in ketchup,

mustard, salt, paprika. Add water to cover meat mixture.

Let simmer for 2 hours. Add water if needed.

Serve over noodles, rice or mashed potatoes.

MAKES: 6 to 8 servings

ROSAS PORK CHOPS

INGREDIENTS

5 pork chops

1 can mushroom soup (or tomato soup)

1 sm. Onion (chopped)
4 tomatoes (quartered)
Dash of garlic powder
cup sour cream
1 tbsp butter
tsp salt
1 green pepper (chopped)
cup mushrooms (chopped)
Dash of pepper
(garnish) with sour cream if desired

METHOD

Wash the pork chops first and then fry pork chops in a
large frying pan. Add your can of (tomato soup) or
mushroom soup. Add cup of water and add all your other
ingredients.

Then pour over the meat and cook in the oven at 450
degrees for 2 hours or until the meat comes apart.
Then serve when done. Garnish with sour cream.

MAKES: 5 servings

OLD SCOTTISH EGGS

INGREDIENTS

1 lbs sausage meat

5 eggs

METHOD

Wrap one third of the sausage meat around each egg. And
roll in bread crumbs and fry. When cold, cut into quarters.
Serve with salad.

MAKES: 5 servings

SAVORY CREAMED SAUCES

INGREDIENTS
Thin:

Butter tbsp
Flour 1 tbsp

Milk 1 cup
Salt tsp
Pepper 1/8 tsp

Medium:

Butter 2 tbsp
Flour 2 tbsp
Milk 1 cup
Salt tsp
Pepper 1/8 tsp

Thick:

Butter 4 tbsp
Flour 4 tbsp
Milk 1 cup
Salt tsp
Pepper 1/8 tsp
METHOD

Melt butter in a small saucepan. Slowly stir in flour, cook

and stir over medium heat, for 3 to 5 minutes after mixture

bubbles. Gradually stir in milk. Add seasoning and cook,

stirring constantly, until mixture is smooth and thick and
comes to a boil.

MAKES: 1 cup

JOANS GOULASH

INGREDIENTS

1 lbs hamburg
2 - 3 celery stalks (diced)
1 (28 oz) can tomatoes
Salt to taste
1 garlic cloves (chopped)
3 lg. Onions (chopped)
3 green peppers (chopped)
3 pepper corns
METHOD

Brown the meat, push meat aside in the pan and stir in

onions, peppers, celery. Pour off the fat after the vegetables
are cooked. Then add in your tomatoes and the rest of your
ingredients. Let simmer for 1 hour.

MAKES: 4 servings

BEEF AND GREEN PEPPERS

INGREDIENTS

1 lbs beef (cut in inch cubes)

1 onion (chopped)
2 lg. Green peppers (chopped)
Ginger root (cut up 2 slices, and dice)
Accent to taste
1 tbsp lard
cup water
Soy sauce (to taste)

METHOD
Brown meat and ginger in a pot with lard added. Put in
your onions and green peppers with cup water. Stir for a
while. Put soy sauce into taste.

Serve over rice.

MAKES: 6 servings

SKILLET SPAGHETTI

INGREDIENTS

1 tbsp oil
1 lbs hamburg
1 cups water
tsp parsley
1/8 tsp pepper
cup onions (chopped)
3 cans tomato soup
1 tsp salt
tsp basil
8 oz. Spaghetti

METHOD
Simmer all ingredients in a cooking pot and serve over
noodles.

MAKES: 6 servings

BETTY-ANNES BEEF AND

GREEN PEPPERS

INGREDIENTS

2 lg. Green peppers (chopped)

1 garlic clove (chopped)
1 tbsp lard
1 beef boullion cube
tsp salt
1 can tomato soup
3 lbs stewing beef (cut in inch cubes)
1 cup boiling water

METHOD

Heat the lard in frying pan, over medium heat, brown meat.
Stir boullion cube in boiling water. Pour onto meat. Let
simmer for 15 minutes.
Add pepper and garlic, plus salt. Let simmer for another 10
minutes. Add in your can of soup and continue to cook for
another 15 minutes.

Serve over baked potatoes or over noodles.

MAKES: 6 servings

ANYUS HUNGARIAN HAMBURGER

INGREDIENTS

1 tsp sage
2 onions (chopped)
2 lbs hamburger meat
3 garlic cloves (chopped)
Black pepper to taste
1 med. Egg
2 tbsp red paprika
4 bread slices

METHOD
Place into patties and cook in hot oil or lard. Or deep fry in
deep fryer. WITHOUT DEEP FRYER . Cover the first
time you put in the patties, then uncover when you turn
them over.

You can eat them warm or cold.

HUNGARIAN TARRAHON
CHICKEN

INGREDIENTS

1 lb new potatoes (scrubbed)

4 lg carrots (peeled)
4 skinless, boneless chicken breasts (about 5 oz. Each)
1 tsp olive oil
1 tsp red paprika
1 tbsp lemon juice
cup chopped fresh tarragon (or 2 tsp dried tarragon)
cup sour cream
2/3 cup diluted salt-reduced chicken stock
1 garlic clove (crushed)
4 scallions (finely chopped)

METHOD

Put potatoes in a pot of lightly salted boiling water. Bring

back to boil, then reduce heat and simmer 7 minutes. Add
carrots and simmer for 5 minutes. Drain and leave until
cool enough to handle.

Meanwhile, place chicken breasts in shallow dish. Mix oil,

lemon juice and 1 tbsp chopped fresh tarragon with a little
salt and pepper. Drizzle over chicken and turn to coat.
Cover and set aside to marinate in refrigerator. Preheat
oven to 375 degrees F.

Peel and thinly slice potatoes. Thinly slice carrots. Whisk

sour cream into stock, then stir in garlic, scallions and half
of remaining fresh tarragon.

Roughly layer potatoes and carrots alternately in lightly

greased, shallow oven proof dish, spooning a little sour
cream mixture over each layer. Finish with potato slices
covered in remaining sour cream mixture. Cover dish with
foil. Bake 35 to 40 minutes.

Arrange chicken on top of potatoes and re-cover with foil.

Bake for another 30 minutes or until chicken is cooked
through. Scatter over the remaining tarragon.

MAKES: 4 servings

HUNGARIAN HOT DOG GOULASH

(LECSO)

INGREDIENTS

4 lg. Onions (chopped)

3 green peppers (diced)
3 tomatoes (chopped)
4 tbsp shortening
1 tbsp red paprika
Cayenne pepper
tsp salt
Dash of pepper
8 potatoes (peeled and diced)
3 cups water
1 lbs hot dogs
Green peppers for garnish (if desired)

METHOD
In a 2 quart pan, saute the onions, green peppers and
tomatoes in the shortening until limp. Take the pan from
the stove; and sprinkle with paprika, salt, and pepper and
stir.
Return to the stove, add the potatoes and the water, let this
mixture simmer, gently until the potatoes are done about 20
minutes.

Skin and slice the hot dogs in half inch rounds and add
them to the pan. Let cook, cover, 10 to 15 minutes more.

Taste for seasoning and sprinkle with cayenne pepper,

serve garnished with green pepper rings and with a crisp
green salad.

MAKES: 6 to 8 servings

GEORGES PARMESAN
EGG NOODLES

INGREDIENTS

1 cups milk
tsp salt
1 cup Parmesan
1 cup frozen peas
Dash of pepper to taste
1 cups water
8 oz. Egg noodles
4 slices ham, (cut in strips)
3 green onions (chopped)

METHOD

Bring the milk, water and salt to a boil in a large pot. Add
the egg noodles, partially cover the pot and cook, stirring
often until the noodles are tender and most of the water has
been absorbed.

There should be about 1 cup of liquid left in the pot. Stir in

the remaining ingredients and heat through.

Thin with a bit of more milk if necessary.

MAKES: 6 to 7 servings

BETTY-ANNES FAMOUS
CHILI
INGREDIENTS

6 lg cans red kidney beans

6 lg cans tomatoes
6 lg onions (chopped)
cup parsley (minced)
7 lbs ground beef
2 tbsp salt
1 tsp ground cumin
5 green peppers (chopped)
4 tbsp oil
4 garlic cloves (minced)
cup butter
2/3 cup chili powder
1 tsp pepper

METHOD

Take 4 tbsp of oil, and saute the green peppers and onions.
Add garlic and parsley, set aside.

In a skillet melt the cup of butter, and brown the ground

beef, add salt, chili powder, pepper, and ground cumin.

Mix in onions to solution, to beef mixture, let simmer for 5

minutes, then add kidney beans (3 drained and 3 left with
the liquid), add your tomatoes.
Then you let this simmer and stir often for 2 1/3 to 3 hours.
Serve when ready.

MAKES: 30 to 32 servings

JOANS BEEF HEART

INGREDIENTS

1 beef heart
1 celery (chopped)
2 onions (chopped)
2 cans tomato soup
1 boullion cube

METHOD

Brown the beef heart, and add the remaining ingredients.

Bake in oven at 350 degrees F. for 2 hours or until it is
done.

MAKES: 6 servings
 TINA-MARIES FRIED GREEN
PEPPERS

INGREDIENTS

3 lg. Green peppers (chopped)

3 lg. Onions (chopped)
1 egg scrambled
Dash of salt
Dash of pepper
2 tsp oil
Dash of tarragon
Dash of paprika

METHOD

Place first oil into a medium frying pan, then add the
onions and green peppers. Make sure that the peppers and
onions are soft and brown. Then add 1 egg and the rest of
the ingredients. Let it simmer for about 10 minutes.

MAKES: 5 servings
 ANYUS HUNGARIAN LECSO

INGREDIENTS

3 tbsp lard or oil

2 garlic cloves
8 lg. Green peppers (cut in cubes)
Dash of salt (to taste)
Dash of pepper (to taste)
2 lg. Onions (chopped)
3 lbs tomatoes (quartered)
5 tsp red paprika
1 lbs Polish sausage (sliced)

METHOD

Place all ingredients into a large cooking pot and let

simmer on low heat until ready. Takes about 25 to 30
minutes to cook.

MAKES: 7 servings

GEORGES STUFFED GREEN

PEPPERS
INGREDIENTS

8 green peppers
2 lbs hamburg
2 tbsp rice
onion (chopped)
1 tsp pepper
16 oz. Can tomato sauce
1 garlic clove (chopped)
tsp paprika
2 tbsp butter
2 tbsp flour
1 quart tomato juice
2 tbsp sugar
tsp salt

METHOD

Mix meat, rice, onions garlic, salt, pepper and paprika

together.

Make a gravy from shortening and flour; brown, add

tomato sauce and juice.

Place in sugar and salt. Let simmer on medium heat. Place

peppers in sauce and set aside.
Cover, cook on top of stove over low heat for to 2 hours.

Remove when ready.

MAKES: 8 servings

BETTY-ANNES GLAZED
COTTAGE ROLL

INGREDIENTS

1 cottage roll
1 bay leaf
1 onion (quartered)
1 garlic clove (crushed)
6 whole garlic cloves
3 tbsp brown sugar
3 tbsp prepared mustard

METHOD

Place cottage roll in a pot of water. Add bay leaf, onion,

garlic and cloves. Let simmer for 2 hours. Take roll from
water and place it in a pan.
Mix mustard and brown sugar together. Place glaze over
cottage roll and bake in the oven at 350 degrees F. for
about 15 minutes, longer or until glaze is set.

ANYUS SAVANYU KAPOSZTA

(Sauerkraut With Pork)

INGREDIENTS

2 lbs pork (cubed)

4 tsp paprika
2 tbsp lard
10 pepper corns
4 lg. Onions (chopped)
1 tsp caraway seeds
4 bay leaves
2 cans sauerkraut

METHOD

Heat the lard in a large pot and cook pork, paprika and
onions like a stew.

Wash sauerkraut 3 times in plain water. Then place in the

pot and cook with bay leaves, pepper corns, caraway seeds
until soft.

After all the mixture is cooked completely, place meat

mixture with sauerkraut and heat, until done.

MAKES: 8 servings

HUNGARIAN MUSHROOM
BURGERS

INGREDIENTS

8 oz mushrooms (wiped clean)

1 tbsp oil
2 tsp balsamic vinegar
2 tsp Dijon mustard
tsp dry oregano
1 garlic clove (minced)
1 (19 oz) can kidney beans (drained and well mashed)
cup rolled oats
cup pine nuts (finely chopped)
cup chopped roasted red peppers
cup chopped fresh parsley
 tsp salt
tsp black pepper

METHOD

Preheat your grill to medium. Toss mushrooms with oil,

vinegar and mustard. Place mushrooms on grill and grill for
15 minutes, turning occasionally until they are tender.
Remove from grill to cool slightly and finely chop.

Using your hands, combine chopped mushrooms, onions,

oregano, garlic, mashed beans, oats, pine nuts, roasted red
peppers, parsley, salt and black pepper.

Form mixture into 4 even patties, about 170 g. each. Place

patties on well greased grill and grill on medium heat for 5
minutes.

Using a thin grilling spatula, carefully turn the patties over

and grill for additional 5 minutes. Serve on whole grain
buns with garnish of your choice.

MAKES: 4 servings

PORK STRIP GOULASH

INGREDIENTS

2 tbsp olive oil

1 lg. Onion (minced)
2 garlic cloves (crushed)
3 thick lean, boneless pork lion chops (cut into thin strips)
1 tbsp flour
2 (14 oz) cans tomatoes (crushed)
cup extra-dry vermouth
2 1/2 tbsp paprika
1 tsp caraway seeds
1 tsp sugar
2 chicken bouillon cubes (crushed)
1 lg. Green pepper (seeded and chopped)
2 cups cabbage (finely shredded)
Dash of salt
Dash of black pepper

TO SERVE

4 tbsp sour cream

Paprika
Fresh chives

METHOD

Heat oil in large frying pan or pot over high heat. Add
onions, garlic and pork, and saute for 3 minutes or until
meat changes colour and becomes firm, and onion is
slightly soft. Meanwhile, blend flour with 4 tbsp juice from
canned tomatoes for a smooth paste; set aside.

Stir vermouth, paprika, caraway seeds and sugar into the

frying pan. Add tomatoes, breaking them up as you mix.
Stir in bouillon cubes and flour-and-tomato-juice mixture.
Bring to a boil, stirring, and boil until juice thickens.

Stir in green peppers and cabbage until both are coated in

cooking juice. Reduce heat, cover frying pan, and let
simmer for about 15 to 20 minutes or until meat is cooked
and vegetables are crisp-tender.

Taste goulash and season with salt and pepper, if necessary.

Ladle goulash into bowls and top each with spoonful of
sour cream and a sprinkle of paprika. Garnish with chives
and serve.

MAKES: 4 servings

MAGYAR GREEN BEAN TASTA

INGREDIENTS
8 oz can green beans (halved crosswise)
10 oz Pennerigate pasta
10 oz mini red potatoes (scrubbed and quartered)

PESTO

cup toasted pine nuts

cup Parmesan cheese (shredded)
2 garlic cloves (chopped)
1 cup fresh basil leaves (packed)
cup oil
tsp salt
tsp black pepper

METHOD

In a large pot of boiling salted water, cook green beans

until tender-crisp, about 5 minutes. With slotted spoon,
transfer to bowl.

In same pot of boiling water, cook pasta until done, about

10 minutes. Drain and return to pot, reserving cup of
cooking liquid.

Meanwhile, in separate saucepan, cover and cook potatoes

until tender, about 10 minutes. Drain well.
PESTO

Meanwhile in food processor, pulse together pine nuts,

Parmesan cheese and garlic until smooth. Add basil, oil,
salt and pepper; pulse until smooth. Add to pasta.

Add green beans, potatoes and reserved cooking liquid; stir

to coat

HUNGARIAN SQUEAK

In Ireland this dish is called colcannon; in Great Britain, it

is called bubble or squeak for the sound it makes as it
cooks. Whatever the name, it was a customary way to use
up vegetables that was left over from Sundays dinner. Good
with corned beef, ham or sausages, the amount can vary to
suit your leftovers or taste.

INGREDIENTS

2 tbsp butter
3 green onions (sliced)
3 cups green cabbage (cooked)
3 cups mashed potatoes
Salt (to taste)
Black pepper (to taste)

METHOD

Melt butter in a large skillet over medium heat. Add onions

and cook until softened, a few minutes. Add cabbage and
toss with onions. Add potatoes, breaking up with wooden
spoon to combine with cabbage and onions. Season to taste
with salt and pepper and cook until heated through, 5 to 10
minutes.

MAKES: 6 servings

MAGYAR PIROS BOR - CHICKEN

ES FENNEL

INGREDIENTS

1 (3 lbs) chicken (cut into pieces)

2 tbsp flour
2 tbsp oil
1 lg. Leek (chopped)
1 tbsp fresh parsley (chopped)
1 tsp fennel seeds
6 tbsp Hungarian red wine
2 cup chicken stock
2 med. Fennel bulbs (trimmed and cut into chunks)
2 cup frozen peas
Fresh juice of 1 lemon
1 lg. Egg (lightly beaten)
Salt (to taste)
Black pepper (to Taste)
Chopped parsley
Lemon zest shreds

METHOD

Remove skin from chicken pieces. Season, flour with salt

and pepper to taste. Dust flour over chicken.

Heat 1 tbsp oil in large frying pan over medium heat. Add
leek, parsley, and fennel seeds and saute for 5 minutes until
leek is soft, stirring frequently. Remove from pan; set aside.

Heat the remaining 1 tbsp oil in frying pan. Add chicken

and saute until just golden, 7 minutes. Remove chicken and
set aside. Pour in wine and boil until reduced to about 2
tbsp of glaze. Pour in stock, and return leek mixture and
dark chicken pieces and wings to the pan. Add fennel.
Cover and simmer over low heat for 15 minutes. Add
chicken breasts and simmer, covered, 15 minutes until all
chicken and juices run clear when thickest part is pierced.
Add peas for last 15 minutes of cooking.
Transfer chicken pieces and vegetables to serving bowl;
keep warm.

In small bowl, mix lemon juice into egg. Slowly add 4 tbsp
hot cooking liquid to lemon and egg mixture, stirring.
Slowly stir back into liquid in frying pan. Return chicken
and vegetables to pan and warm through, on very low heat
so sauce does not curdle.

Season to taste and garnish with parsley and shreds of

lemon zest.

MAKES: 4 serving

MAGYAR SALMON ES
ASPARAGUS

INGREDIENTS

4 skinless salmon fillets (about 5 oz each)

7 oz leeks
lbs tender asparagus spears
Dash of paprika
5 oz can peas
4 tbsp dry white Hungarian wine
cup fish or vegetable stock
2 tbsp butter
Salt and fresh ground black pepper
1 tbsp fresh chives

METHOD

Run fingertips over salmon to check for stray cones, pull

out any that remain between flakes of fish. Arrange leeks in
single layer in bottom of large shallow casserole dish. Lay
pieces of salmon on top.

Surround fish with asparagus and peas. Pour in wine and

stock, and dot butter over fish. Season with salt and pepper
to taste.

Bring to boil, then cover casserole with tight-fitting lid and

reduce heat so liquid simmers gently. Simmer fish and
vegetables until salmon is pale pink all through and
vegetables are fork-tender, 14 minutes. Sprinkle chives
over the salmon.

MAKES: 4 servings

HUNGARIAN BEEF ES
MUSHROOM STROGENOFF
INGREDIENTS

2 tbsp oil
3 cups mushroom (halved)
1 red pepper (seeded and cut into fine strips)
1 cups small brocolli florets
2/3 cup beef stock
1 onion (sliced)
10 oz beef tender loin (cut into thin strips)
2 tbsp brandy
3 tbsp bottled grated horseradish (optional)
2/3 cup sour cream
Salt and Black pepper (to Taste)

METHOD

Heat half the oil in large pot over medium heat. Add
mushrooms and saute until beginning to soften, 2 minutes.
Stir in red pepper and brocolli florets and continue to saute,
stirring 4 minutes.

Pour in stock and bring to a boil. Reduce heat, cover pot,

and simmer for 5 minutes or until brocolli is tender.

Meanwhile, heat remaining, 1 tbsp oil in a large frying pan

over high heat. Add onions and saute for 5 minutes or until
soft and beginning to brown.
Add beef strips to onions and saute for 1 minute or until
beef begins to change colour. Stand back from pan, pour in
brandy.

Stir in horseradish, if using, and sour cream. Add

vegetables with their cooking liquid. Stir well and season to
taste. Serve with rice pilaf, tagliatelle or boiled new
potatoes.

MAKES: 4 serving

SPIRAL MOODLES AND HERBS

INGREDIENTS

2 cups spiral noodles

1 wooden spoonful butter
tsp garlic powder
1 tsp paprika
1 tsp oregano
1 tsp onion salt
Salt (to taste)

METHOD
In a large pot over high heat, cook the noodles in salted-
water until they are done.

Rinse twice to get all the starch out. Add your butter to the
noodles, stirring in all your ingredients, continue to cook
on low heat while mixing the ingredients in the pot.

Once mixed well, and still hot. Serve right away.

MAKES: 4 servings
SECTION
ON
SOUP &
STEWS
 BETTY-ANNES CHICKEN
STEW

INGREDIENTS

1 chicken (cut in pieces)

4 potatoes (cubed)
2 carrots (sliced)
1 bay leaf
2 onions (quartered)
1 tbsp oil
1 tsp paprika
Water
2 cup frozen peas
1 tsp salt
2 celery stalks (chopped)

METHOD

Heat the oil in a pot, add chicken, onions, brown the onions
lightly.

Add paprika, salt, bay leaf, and enough water to cover.

Let mixture cook for 1 hour. Add potatoes, carrots, frozen

peas and celery.

When vegetables are done, top with dumplings.

MAKES: 6 servings

JOANS OXTAIL STEW

INGREDIENTS

4 oxtails
1 or 2 beef boullion cubes
5 lg. Potatoes (cubed)
3 celery stalked (chopped)
3 onions (chopped)
Water to cover
4 carrots (sliced)

METHOD

Brown the oxtails, and you add your water and onions and
beef boullion. Let simmer. Then add your vegetables.
When vegetables are done, its ready to be served.
MAKES: 4 servings

GEORGES CHICKEN
SOUP

INGREDIENTS

4 med. Chicken wings

3 med. Onions (chopped)
5 med. Potatoes (squared)
2 celery stalks (sliced)
3 green onions (chopped)
tsp tarragon
2 tsp lard
tsp garlic salt
3 carrots (sliced)
2 med. Onions (quartered)
tsp salt
2 tsp red paprika
7 cups hot water

METHOD

Put onions, green onions, into lard and cook until the
onions are browned. Add the chicken wings, carrots,
celery, and continue to cook for hour and let simmer on
low heat for another hour, totaling 1 full hour altogether.
Cook until done.

MAKES: 6 to 7 servings

ANYUS HUNGARIAN
BEEF SOUP

INGREDIENTS

1 lbs of stewing beef (cubed)

1 garlic clove (chopped)
1 carrot (sliced)
1 tbsp. paprika (heaping)
2 cups water
tsp caraway seeds
cup tomato juice
4 potatoes (diced)
1 onion (chopped)
1 wooden spoon lard
1 celery stalk (chopped)
1 tbsp salt (heaping)
Dash of pepper
3 sprinkles parsley
Italian seasoning
 cup elbow macaroni
Hot paprika (optional)

METHOD

First put onions, garlic in lard in a cooking pot and let it

cook until it is golden brown. Add carrots and celery and
continue to cook in lard. Then add paprika and meat with 1
cup water. Add salt and remaining other 6 cups of water to
cover the meat.

Adding parsley, tomato juice, hot paprika. Cover and let

simmer on low heat.

You can also add 1 piece of hot paprika crushed to make it

a bit spicy (but it is optional).

Stir once in a while. Then add potatoes and macaroni and

continue to cook until done. Then sprinkle with Italian
seasoning and serve.

Makes: 7 servings

HUNGARIAN GAME AND WILD

BOAR STEW
INGREDIENTS

2 lbs venison leg or shoulder (cut in 1 inch cubes)

1 lbs wild boar leg or shoulder (cut in 1 inch cubes)
Salt to taste
Black pepper to taste
3 tbsp vegetable oil
3 bay leaves
1 tsp dry thyme
1 med. Onion (chopped)
2 pints (favorite lager beer)
1 lbs potatoes
mushrooms
1 lbs carrots (peeled and cut into chunks)
1 to 2 pints water

METHOD

NOTE: You can substitute the wild boar or venison with

pork and beef. Lamb is another good option.

Put an 8 qt pot on the stove to heat up.

Season the wild boar and venison in a large bowl with salt
and black pepper.
When the pot is nice and hot, add the oil, swirl it around,
then add the meat and brown it over medium heat for 10
minutes.

Add the onions, stir and saute for 3 minutes. Pour in a pint
or two of beer (this decides on how much water you will
need to add later).

Bring to a boil than add bay leaves and dry thyme. Simmer
for 10 minutes. Add the potatoes, carrots and mushrooms.
Top up with water, season with salt and black pepper.

Bring to a boil, turn down to low, stirring constantly. Cover

and leave 8 hours to cook. Serve with bread and beer.

To thicken, mash some of the potatoes in the broth and this

will bind all the flavours together and make for a heartier
consistency.

If you are a vegetable lover then may I suggest that you add
half the potatoes and carrots 15 minutes before the stew is
finished.

GEORGES VEGETABLE
SOUP
INGREDIENTS

1 tbsp. Butter or lard

2 lg. Onions (chopped)
7 cups cold water
1 cup frozen peas
1 cup frozen corn
tsp onion salt
1 celery stalk (chopped)
2 lg. Onions (quartered)
3 med. Potatoes (Diced)
1 cup frozen carrots
tsp tarragon
tsp garlic salt
Dash of Italian seasoning

METHOD

Place onions, into lard and cook in a cooking pot until

onions are golden brown.

Add the water and the remaining ingredients into the pot to
cook.

Let simmer for 45 minutes to 1 hour. Add Italian seasoning

at end of cooking time if you prefer. Cook until done and
serve hot.

MAKES: 7 servings

GEORGES HAM SOUP

INGREDIENTS

1 cottage roll
1 garlic clove (chopped)
Water to cover
1 cup cooked ham (cut into small cubes)
1 cup frozen peas
1 celery stalk (chopped)
1 onion (quartered)
1 bay leaf
6 whole cloves
1 cup frozen carrots
4 potatoes (diced)
Dash of tarragon

METHOD

Boil cottage roll in water and add, garlic, onions, bay leaf,
whole cloves and let cook until roll is done. After the
cottage roll is cooked take out the meat and add the rest of
the ingredients.

Add 4 cups of water to the remaining liquid from the roll.

Cut some meat from the roll to equal 1 cup and add it to
your solution.

Now you can add the remaining ingredients, your carrots,

peas, potatoes, celery, and tarragon. Let simmer for about a
good 30 minutes in the pot until ready to serve.

MAKES: 10 servings

GEORGES MUSHROOM
BARLEY SOUP

INGREDIENTS

1 can mushrooms
2 qts. Water
tsp black pepper
2 tbsp flour
3 tbsp pearl barley
2 tsp salt
2 onions (diced)
cup milk

METHOD

Combine the mushrooms, barley, water, salt, pepper in a

sauce pan. Cook mixture over low heat for 1 hour. Brown
the onions in butter and add to the soup. Cook for 30
minutes. Mix the flour in the milk and add it to the soup.
Cook for another 15 minutes and serve hot.

MAKES: 8 servings

GEORGES OLD BARLEY

BEAN SOUP

INGREDIENTS

2 cans Lima beans (drained)

2 qts. Water
2 onions (diced)
tsp pepper
2 tbsp parsley
2 lbs. Beef (cubed)
cup pear barley
2 tsp salt
2 tsp paprika

METHOD

Drain the cans of Lima beans. Cook the meat in the water
for 45 minutes. Add the barley, onions, and Lima beans.
Cook over low heat for 1 hour. Add the salt, the pepper and
the parsley. Cook for 10 minutes more until the meat and
the beans are tender.

MAKES: 8 servings

OLD FASHION KIDNEY

BEAN SOUP

INGREDIENTS

2 tbsp lard
1 celery stalk (chopped)
1 lg. Carrot (chopped)
cup thin noodles
3 cans kidney beans
tsp garlic powder
tsp parsley
hot paprika
1 sm. Onion (chopped)
1 tsp salt
1 garlic clove (chopped)
7 cups water
tsp Italian seasoning
tsp caraway seeds
2 tsp red paprika

METHOD

Put lard with onions into a large cooking pot. Brown the
onions.

Add celery, carrots, seasoning, garlic and your water. Put in

your cans of beans.

Then add all the remaining ingredients to the soup. Stir

once in a while. Let simmer for about 1 full hour or until
done.

MAKES: 10 servings
 GEORGES OLD POTATO
SOUP

INGREDIENTS

3 tbsp lard
3 cups potatoes (cubed)
3 cups water
tsp pepper
1 tsp tarragon
3 tbsp parsley (minced)
1 cup onions (diced)
1 grated carrot
2 tsp salt
1 tsp caraway seeds
3 cups milk
cup sour cream

METHOD

Melt lard in a cooking pot and brown the onions. Add

potatoes, carrots, water, salt, pepper and caraway seeds.

Bring mixture to a boil and stir in the tarragon. Cook over

low heat for 20 minutes.
Stir in the milk and parsley and bring to a boiling point.

Garnish with sour cream.

MAKES: 8 servings

GEORGES OLD FASHION

CABBAGE SOUP

INGREDIENTS

4 lbs. Cabbage (shredded)

4 cups water
4 tbsp butter
2 tsp salt
2 tbsp sugar
1 cup sour cream
3 onions (chopped)
2 cups canned tomatoes
3 tbsp flour
tsp pepper
1 tsp caraway seeds
1 tbsp lemon juice
METHOD

Cook the cabbage and onions in the butter for about 15

minutes.

Sprinkle with flour and gradually add water, stirring

constantly until mixture reaches the boiling point.

Add the tomatoes, salt, pepper, sugar, lemon juice and

caraway seeds. Cook over low heat for 1 hour.

Correct seasoning. Garnish with sour cream.

MAKES: 8 servings
SECTION
ON
SALADS
 HUNGARIAN GRILLED
PINEAPPLE AND CARROT SALAD
INGREDIENTS

1 bunch carrots with tops (about 1 lbs) wash well

pineapple (peeled, cut into quarters and cored)
3 tbsp oil
2 tbsp maple syrup
1 tbsp cider vinegar
1 tbsp Dijon mustard
1 garlic clove (minced)
tsp salt
tsp black pepper
1/3 cup fresh dill (chopped)
1/3 cup dried cranberries
cup fresh parsley (chopped)

METHOD

Cut tops off carrots leaving about 2 inches of stem on each

carrot. Cut carrots in half lengthwise, leaving stems intact.

Stir together oil, maple syrup, vinegar, mustard, garlic, salt

and pepper. Toss half of the dressing with carrots and
pineapples.
Preheat the grill to medium. Place carrots and pineapple on
well greased grill and grill turning occasionally for about
20 minutes or until well marked and tender.

Remove from grill and cool. Roughly chop carrots and

pineapple and toss with remaining dressing, dill, dried
cranberries and parsley.

MAKES: 6 servings

GEORGES POTATO SALAD

INGREDIENTS

8 potatoes (cooked)
2 carrots (chopped)
Dash of salt
tsp tarragon
tsp garlic powder
3 tsp paprika
1 celery stalk (chopped)
tsp parsley
Mayonaise (to moisten)
Dash of black pepper
6 radishes (chopped)
tsp garlic salt
2 eggs (hard boiled)
1 lg. Onion (minced)

METHOD

Combine all ingredients in a large mixing bowl. Add salt

and pepper to taste.

Moisten with Mayonaise.

Garnish with parsley and paprika.

MAKES: 8 servings

OUR CARROT AND

RAISIN SALAD
INGREDIENTS

8 carrots (shredded)
1 cup raisin (seedless)
Mayonaise
METHOD

Combine all the ingredients in a mixing bowl. Moisten with

Mayonaise. Then serve.

MAKES: 6 servings

BETTY-ANNES GARDEN
SALAD
INGREDIENTS

1 head lettuce
6 med. Radishes (chopped)
2 tomatoes (quartered)
1 med. Cucumber (chopped)
2 carrots (chopped)
3 green onions (chopped)
2 celery stalks (chopped)
1000 Island Salad Dressing

METHOD

Wash and break apart lettuce, add carrots, radishes, onions,

tomatoes, celery, cucumbers in a large mixing bowl.
Toss until well mixed. Just before serving, pour dressing
over salad and toss again lightly.

MAKES: 8 servings

TINA-MARIES CHEFS
SALAD
INGREDIENTS

1 sm. Head of lettuce

1 med. Cucumber (sliced)
2 sm. Tomatoes (chopped)
6 med. Radishes (chopped)

METHOD

In a large mixing bowl, break up your lettuce into bite size

pieces, peel the cucumbers and slice it into small even
pieces. Then add cucumbers to the lettuce with the chopped
tomatoes and chopped radishes. Mix all ingredients well.

TOP

Top with vegetable oil.

MAKES: 6 servings

GEORGES CUCUMBER
SALAD
INGREDIENTS

3 med. Cucumbers (slice in paper thin)

1 tbsp salt
2 tbsp sugar
tsp paprika
2/4 cup white vinegar
tsp black pepper

METHOD

Peel and cut cucumbers paper thin. Place in a deep bowl;

sprinkle every few layers with salt. Cover, let stand at room
temperature for 2 hours.

Drain cucumbers thoroughly and press out remaining

liquid.

Stir together, vinegar, sugar and pepper; pour over

cucumbers. Cover.

Refrigerate at least 4 hours. Drain again and serve.

MAKES: 6 servings

COLE SLAW
INGREDIENTS

1 head cabbage (shredded)

4 lg. Carrots (shredded)
1 tsp black pepper
Mayonaise (to moisten)

METHOD

Shred cabbage and carrots into a large bowl.

Blend in all remaining ingredients; Toss gently. Sprinkle

with paprika.

MAKES: 8 serving
 POTATO SALAD
HUNGARIAN STYLE

INGREDIENTS

6 med. Potatoes (cubed)

3 tbsp Mayonaise
6 tbsp sour cream
2 tsp mustard
tsp pepper
1 tsp salt
Dash of paprika
3 sm. Green onions (diced)
red pimiento
carrot (diced)
5 celery stalked (diced)
3 tsp vinegar
1 tbsp oil
2 grated hard boiled egg yokes
Minced fresh parsley
tsp tarragon
Dash of garlic salt
green pepper (sliced)

METHOD

Boil the potatoes in their jackets, then cool, peel, and

cut into dices, mix together with Mayonaise, sour cream,
mustard, peppers, salt, and a dash of paprika and blend
well.

Mince fine the green onions, green peppers, pimiento,

carrot and celery. Mix these together, with a little vinegar
and oil, and blend in the Mayonaise mixture.

Taste and correct the seasoning. Mix in diced potatoes with

two forks being very careful not to crush them.

Let stand for a few hours, and correct the seasoning if

needed. Before serving sprinkle with egg yoke, paprika and
parsley.

MAKES: 10 servings

BETTY-ANNES CHICKEN
SALAD

INGREDIENTS

1 Whole chicken (cooked and cut into cubed pieces)

cup celery (sliced)
1/3 cup salad dressing (or Mayonaise)
tsp salt
tsp poultry seasoning
1/8 tsp onion salt
Dash of black pepper

METHOD

Combine chicken and celery in bowl. Mix salad dressing,

salt, poultry seasoning, onion salt, and pepper.

Pour over chicken and celery; Toss. Cover. Chill for 2

hours and serve.

MAKES: 5 servings

BETTY-ANNES TUNA
NOODLE SALAD

INGREDIENTS

2 cans tuna
1 green pepper (chopped)
3 eggs (hard boiled)
2 cups elbow noodles
Pimiento
1 celery stalk (chopped)
1 med. Onion (chopped)
1 tomato (diced)

METHOD

Cook the noodles, drain and let cool. Chop pimiento and
celery, eggs, onions, pepper, and add to noodles. Drain
tuna and add to noodles. Moisten with Mayonaise.

Garnish with slices of green peppers, egg and tomatoes.

MAKES: 6 servings

ANYUS FAMOUS
MACARONI SALAD

INGREDIENTS

cup onions (chopped)

cup celery (chopped)
cup green peppers (chopped)
cup parsley
tsp salt
2 cans tuna
6 eggs (boiled)
4 pimiento
Miracle Whip
tsp black pepper

METHOD

Cook the macaroni elbows as directed on the package,

Drain. Wash noodles with cold water and add Miracle
Whip to taste, and mix all the ingredients together. Place in
a large bowl on lettuce leaves and serve.

MAKES: 8 servings
SECTION
ON
BREAD
 OLD SCOTTISH RAISIN
SCONES

INGREDIENTS

3 cups all purpose flour

2 tsp baking powder
1 cup butter
1 cup milk
1 cup raisins
1 egg white
tsp salt

METHOD

In a large mixing bowl. Mix all the ingredients and add

your raisins and well beaten white of egg last. Roll out the
dough to inches thick.

Spread well with beaten yoke of egg on top. Cut into

squares with cookie cutters.

Bake in oven at 350 degrees F. for 12 minutes.

MAKES: 2 dozen
 OLD SCOTTISH BANNOCK

INGREDIENTS

4 cups flour
4 tsp baking powder
tsp salt
1 cup lard
1 cup milk

METHOD

Mix all your dry ingredients in a mixing bowl. Then add

lard using pastry blender. Add your milk.

Place on bread pan. And bake in the oven at 350 degrees F.

for 40 minutes.

When it is cooled serve.

MAKES:

SCOTTISH TEA SCONES

INGREDIENTS
4 cups flour
8 tbsp sugar
6 tsp baking powder
1 2/4 cups milk
1 tsp salt
2/3 cup putter
2 eggs

METHOD

Mix all ingredients well in a mixing bowl. Knead. Roll out

with rolling pin to inch thickness and cut into shapes.

Bake in the oven at 350 degrees F. until they are golden

brown.

MAKES: 3 dozen

GEORGES BANANA
BREAD

INGREDIENTS

1 cups sugar
cup butter
2 eggs
Pinch of salt
3 ripe bananas (mashed)
1 tsp baking soda
4 tbsp milk
2 cups flour
1 tsp vanilla extract

METHOD

Cream sugar and butter together well in a mixing bowl.

Add your eggs and salt. Then add baking soda and milk
and flour. Add vanilla and your bananas.

Place in greased bread pan. Bake in the oven at 275 degrees

F. for 45 minutes or until knife comes out clean.

MAKES: 1 loaf

DUMPLINGS

INGREDIENTS

1 cups flour
2 tsp baking powder
 tsp salt
3 tbsp butter
cup milk

METHOD

Mix first three ingredient to look like corn meal. Add butter
well then stir in milk.

Put in stew, cover and cook for 10 minutes.

Remove cover and continue to cook for another 10

minutes.

GEORGES ORANGE
SCONES

INGREDIENTS

4 cups all purpose flour

1 lg. Orange (peeled, grated, rest mashed)
8 tbsp sugar
6 tsp baking powder
2 eggs
2/3 cup butter
1 tsp salt
1 cups milk

METHOD

Mix all the ingredients together well in a small mixing

bowl. Knead. Roll out the dough with a rolling pin to a
inch thickness and cut into shapes.

Bake in the oven at 350 degrees F. or until they are golden

brown, let cool, and then serve.

MAKES: 3 dozen

BETTY-ANNES WHITE
BREAD ROLLS

INGREDIENTS

5 cups flour
3 tbsp sugar
1 cups water
3 tbsp oil
1 pkg. Yeast
2 tsp salt
cup milk
cup butter

METHOD

Mix 2 cups of flour, yeast, sugar and salt. Heat water and
milk and the oil in a pan. Add yeast, water, milk and oil to
flour mixture, beat in. Add the rest of flour, beat in.

Knead for about 10 minutes. Let rise for 2 hours. Make into
small or medium buns, rolls or bread. Let rise again for
another hour.

Bake in the oven at 350 degrees F. for about 30 minutes.

MAKES: 2 loaves

GEORGES PORK
BUNS

INGREDIENTS

Pork (cut up fine)

8 green onions (chopped)
1 bottle barbecue sauce
Flour (to thicken)

METHOD

Brown pork, add sauce and water to cover meat. Simmer

until the meat is done. Add onions and thicken with flour.

USE.. for dough the same recipe as for (Betty-Annes

White Bread Rolls), and place the meat one tablespoon in
each of the buns.

Shape into rolls, place on pans, and let rise until they are
double in size, then bake in the oven at 350 degrees F. until
buns are cooked

USE as a meal at lunch or dinner or just as a snack.

SCOTTISH OAT SCONES

INGREDIENTS

1 cup flour
tsp salt
1 tbsp sugar
 cup milk
1 cup rolled oats
tsp baking soda
cup butter
1 tsp cream of tartar

METHOD

Mix dry ingredients. Cut in butter, add milk. Make to soft

dough. Roll out to inch thickness. Cut into triangles or
into circles.

Put on greased cookie sheet, and bake in the oven at 350

degrees F. for about 15 minutes or until they are lightly
golden brown.

MAKES: 2 dozen (or 24 scones)

SECTION
ON
DESSERTS
 BETTY-ANNES BAKED RICE
PUDDING

INGREDIENTS

cup rice
1 cup water
1/3 cup sugar
tsp salt
2 cups milk
tsp butter
tsp mutmeg
1/3 cup raisins

METHOD

Stir all ingredients together in a buttered baking dish.

Bake in a 300 degrees F. oven for 1 hour without

disturbing the rice.

MAKES: 6 servings
 ANYUS COCONUT LEMON
SQUARES
INGREDIENTS

2 cups flour
cups brown sugar
tsp baking powder
cup butter
1 cups coconut (flake, type)
1 egg (yoke slightly beaten)
1 tsp vanilla extract
1 jar lemon spread

METHOD

Mix the first four ingredients together and cut in the butter.
Stir in the coconut, egg yoke and vanilla and press half the
mixture in the bottom of a greased 9 inch square pan.
Cover with lemon spread remaining crumbly mixture. Press
down lightly and bake in the oven at 350 degrees F. for 30
minutes. Cut into squares when cooled and serve.

MAKES: 20 squares (or 20 servings)

 ANYUS OATMEAL COCONUT
BARS

INGREDIENTS

1 cup lard
1 cups brown sugar
2 tbsp molasses
1 egg (beaten)
1 tsp baking powder
1 tsp salt
1 cups flour
1 cup coconut (shredded)
1 cups rolled oats
1 pkg. Chocolate chips

METHOD

Mix the first four ingredients together well and stir in sifted
dry ingredients and coconut and oats.

Spread half the mixture in a greased 9 x 12 inch pan.

Sprinkle with chocolate chips and spread the remaining
batter on the top.

Sprinkle sugar and bake at 350 degrees F. in the oven

for 30 minutes. Let cool, then cut in bars.

MAKES: 3 dozen bars (or 36 pieces)

FRUIT CUP
INGREDIENTS

3 oranges (chopped)
2 grapefruit (chopped)
3 bananas (peeled and sliced)
2 apples (decored and chopped)
20 grapes (halved)
2 peaches (sliced)
2 tbsp shugar

METHOD

Combine all the ingredients with sugar in a bowl. Cover

and refrigerate for 2 hours. Then serve.

MAKES: 6 servings
 OUR APPLE BETTY
INGREDIENTS

4 apples (decored and sliced)

cup brown sugar
cup flour
cup oats
tsp cinnamon
tsp nutmeg
1/3 cup soft butter

METHOD

Grease a square cake pan 8 x 8. Place apples in the pan.

Mix all the other ingredients in a mixing bowl.

Sprinkle over apples. Bake for 30 minutes in the oven at

350 degrees F. or until apples are tender and topping is
brown.

MAKES: 6 servings
 BETTY-ANNES MOO

INGREDIENTS

1 pkg. Small Jell-o

1 cup boiling water
2 cups milk

METHOD

Empty Jell-o into a mixing bowl, add boiling water, stirring

until Jell-o is well dissolved.

Let cool on table at room temperature. Add milk, mixing

well. Refrigerate.

MAKES: 6 servings

MILK BREAD PUDDING

INGREDIENTS

1 cup bread crumbs

1 egg (slightly beaten)
 tsp salt
1 tsp vanilla
2 cups scalded milk
3 tbsp white sugar
2 tbsp melted butter

METHOD

Add the milk to bread, combining egg, sugar, and add to

former. Add butter and vanilla.

Place in buttered 1 quart casserole dish and bake in the

oven at 325 degrees F. about 1 hour. Let cool and serve.

MAKES: 6 servings

GEORGES THIRTY MINUTE

PUDDING

INGREDIENTS

1/3 cup sugar

tsp salt
2 tsp baking powder
1 cup flour
1 cup raisins (seedless)
cup milk
SAUCE

1 cup brown sugar

1 tsp butter
2 cup boiling water

METHOD

Combine all pudding ingredients, first six steps, and place

in a greased baking dish.

Combine sauce ingredients and pour over the batter mix.

Bake in the oven for 30 minutes at 400 degrees F.

Let cool, then serve.

MAKES: 6 servings

SCOTTISH TRIFLE
INGREDIENTS

1 sm. Box of Jell-o

1 lg. Can of fruit cocktail
1 lg. Pkg. Of vanilla pudding
1 layer of sponge cake
1 med. Size Cool Whip

METHOD

1, Drain and save juice of fruit cocktail.

2, Make Jell-o with 1 cup of hot water and cup of cold

water, with cup juice, mix well.

3, Pour in a bowl, crumble sponge cake into Jell-o.

4, Let mixture sit 1 hour or a bit longer.

5, Add pudding over Jell-o. Then put fruit over the

pudding.

6, Cover with Cool Whip and put in fridge.

MAKES: 10 servings
SECTION
ON
PASTRIES
 SCOTTISH GINGER COOKIES
INGREDIENTS

1 cup butter
1 cup dark molasses
1 cup brown sugar (firmly packed)
4 cups flour
4 tsp ground ginger

METHOD

Heat butter and molasses together until butter is melted.

Blend in brown sugar. Mix in flour and ginger thoroughly.

While mixture is still hot roll out dough, a small amount at

a time, on a lightly floured board. It should be very thin,
cut in 2 inch diamonds, with a knife, and put on a greased
cookie sheet.

Bake in preheated oven at 325 degrees F. for 15 minutes or

until lightly browned.

MAKES: 12 dozed (or 144 pieces cookies)

 SCOTTISH DELIGHT
BISCUITS

INGREDIENTS

2 cups flour
tsp baking powder
cup sugar
1 tbsp grated lemon rind
cup butter
2 tsp caraway seeds
1 egg (beaten)
2 tbsp lemon juice

METHOD

Mix flour, baking powder and sugar in a mixing bowl. Mix

in lemon rind; Cut in butter until mixture is crumbly, add
caraway seeds.

Mix in egg, beaten with lemon juice, work into a stiff

dough (use your hands id necessary), chill, roll out on a
lightly floured board, about 1/8 inch thick, cut into 2 inch
rounds.

Prick each one with a fork. Bake on a cookie sheet in a

preheated oven at 375 degrees F. for 8 to 10 minutes.

MAKES: 3 dozen

BETTY-ANNES CHERRY
ROLL

PASTRY INGREDIENTS

MIX

2 cups all purpose flour

tsp salt

Cut in until crumbly

cup shortening
cup butter

Stir into calls, wrap and chill.

FILLING
In a sauce pan, blend together:

cup sugar
cup cornstarch

Stir in:

cup cherry juice

Cook, stirring constantly until thickened. Remove from

heat and blend in:

1 tsp almond flavoring

tsp red food coloring
3 cups drained cherries
cup slivered almonds

Allow to cool. Roll out half of the pastry into a 10 x 9 inch

rectangle. Shape into roll on ungreased jelly roll pan, using
half of filling. Seal ends and tuck under, repeat with
remaining pastry and filling.

Bake in a preheated oven at 425 degrees F. for 20 to 30

minutes. Sprinkle with icing sugar when cooled.

MAKES: Two 10 inch rolls

 REAL SHORT BREAD

INGREDIENTS

lbs real butter

cup sifted icing sugar
cup corn starch
1 cup all purpose flour

METHOD

Let the butter sit out at room temperature for 24 hours. In a

mixing bowl, cream butter until light and fluffy. Blend in
sugar gradually, blend well. Add corn starch, and flour a
little at a time. Work in enough flour to make a stiff dough.

Place on a floured board and knead lightly. Put dough into

a 9 inch square pan, evenly. Prick dough with fork.

Bake in the oven at 300 degrees F. for about 1 hour or until

it is set. Turn oven off. Cut into squares with a sharp knife,
return to the oven for another 15 minutes to dry edges.

Remove from pan when cooled.

NOTE: You can also roll the dough into 1 inch balls,
flatten lightly, bake until done.

MAKES: 25 servings

SCOTTISH DUNDEE CAKE

INBREDIENTS

1 cup butter
5 eggs
2 cups flour
tsp salt
1 cup dried currants
1 orange grated rind
Almond halves
1 cup sugar
cup blanched almonds
1 tsp baking powder
1 cup seedless raisins
chopped candied fruit
2 tbsp orange juice
Candied cherries

METHOD
In a bowl, cream butter and sugar together, beat in eggs
(one at a time), grade almonds and mix with electric mixer.

Add to batter. Sift flour, baking powder and salt together,

into a bowl, mix in raisins, currants and candied fruit, add
to batter, mixing well, stir in grated rind and orange juice.

Grease a 9 inch tube pan, pour in batter, pressing down and

illiminating any air bubbles, decorate top with almond
halves and candied cherries.

Bake in a preheated oven at 300 degrees F. for about 1 hour

and 15 minutes.

MAKES:

ANYUS HUNGARIAN STYLE

CHEESE CAKE

INGREDIENTS

4 (3 oz) pkg. Cream cheese

tsp vanilla
cup sugar
1 cup sour cream
2 eggs

tbsp vanilla
2 tbsp sugar

METHOD

Cream the packages of cream cheese with the eggs, the

tsp of vanilla and the cup of sugar. Mix well and pour
into a butter and floured 8 by 9 inch cake pan.

Bake in the oven at 375 degrees F. for 20 minutes while it

bakes mix the sour cream, the 2 tbsp of sugar and the
tbsp of vanilla at the end of 20 minutes, spread this mixture
over the cake and return back to the oven for another 5
minutes. Remove from oven, chill and serve cold.

MAKES: 8 servings

BETTY-ANNES CHERRY
DOT COOKIES

INGREDIENTS

2 cups all purpose flour

 tsp salt
2 tbsp milk

1 cup white sugar

1 cup butter
1 tsp vanilla

METHOD

Mix all ingredients in a large mixing bowl. Drop by tsp

onto a cookie sheet.

Bake at 350 degrees F. in the oven for 10 to 12 minutes.

MAKES: 90 cookies

HUNGARIAN COFFEE CREAM

CAKE

INGREDIENTS

2 pkg. of dry yeast

4 cups flour (sifted)
6 tbsp white sugar
1 cup water (lukewarm)
1 tbsp cinnamon
lbs butter

6 eggs (separated)
Pinch of salt
1 egg (beaten)
2 oz raisins
Vanilla powdered sugar
1 cup milk (lukewarm)

METHOD

In a bowl, mix the yeast with 1 cup of flour, 1 tsp of the

sugar and the lukewarm milk, beat the mixture until it
bubbles, then cover with a cloth, and put into a warm place
to rise.

While it rises, in another bowl, cream the butter with the

egg yoke and the remaining sugar for about 20 minutes,
add the salt alternatively with the remaining flour and the
cream while still mixing finally add the yeast mixture and
beat with a wooden spoon until it leaves the bowl clean,
and beat the egg whites separately and fold them carefully
into the batter.

Mix together the raisins and cinnamon, pour 1/3 of the

batter into a large greased and floured cake pan. Sprinkle
with the remaining cinnamon mix then add the last of the
batter.

Cover with a cloth and let it rise in a warm place for about
30 minutes. Brush with beaten eggs and bake in the oven at
a temperature of 450 degrees F. for 15 minutes. Cover with
brown paper and bake at 350 degrees F. for 1 hour more,
the cake is done when it leaves the side of the pan, and is
nicely brown.

Remove from pan, sprinkle with vanilla powdered sugar

and serve warm or cold.

MAKES: 8 servings

UP-SIDE DOWN PINEAPPLE

CAKE

INGREDIENTS

cup cutter
1 pine apple (sliced)
cup brown sugar
Betty-Annes standard cake batter (see following recipe)
METHOD

Melt butter in an 8 x 8 inch cake pan. Sprinkle bottom of

pan with brown sugar. Arrange pineapple slices in the
bottom on top of brown sugar.

Pour over cake batter.

Bake in the oven at 350 degrees F. for 50 minutes. Serve

up-side down with whipped cream or whipped dessert
topping mix.

BETTY-ANNE-S STANDARD
CAKE

INGREDIENTS

cup shortening
2 eggs
1 tsp vanilla
3 tsp baking powder
1 cup sugar
cup milk
1 cup flour
Pinch of salt

METHOD

In a bowl, cream shortening, add sugar and beat until light

and fluffy. Add eggs; beat until creamy. Mix together the
flour, baking powder and salt.

Add dry ingredients to creamed mixture, and the milk. Add

vanilla. Beat for several minutes until light and smooth.

Pour into 2 well greased and floured round 8 inch cake

pans.

Bake in the oven at 350 degrees F. for 20 minutes. Test the

doneness by inserting a toothpick or straw in the center of
cake. If it comes out clean and dry, the cake is done.

Cool on a cake rack for 10 minutes before turning over.

Use with fresh fruit or whipped dessert topping mix, or
frost with any kind of icing.

MAKES:

GEORGES DAISEY
COOKIES
INGREDIENTS

1 cup flour
tsp baking powder
Dash of salt
4 tbsp butter
cup sugar
1 egg
tsp vanilla
2 tbsp milk

METHOD

Mix all the ingredients in a large mixing bowl together.

Drop dough a tsp at a time onto a lightly greased cookie

sheet.

Bake in the oven at a temperature of 350 degrees F. for

about 10 minutes.

MAKES: 9 dozen
 HUNGARIAN NAPOLEONS
CREMES LEPENY

INGREDIENTS

2 cup cake flour

1 tsp butter
Melted butter
Vanilla cream filling
1 egg
Pinch of salt
Water (lukewarm)
Vanilla sugar

METHOD

In a large bowl, mix the flour, egg, butter and salt together,
adding enough lukewarm water to make a dough that is not
soft.

Kneed on a floured board until it bubbles and becomes

very shinny and smooth. Cover with a towel and place in a
warm pan over it, let it sit for 30 minutes to 1 hour.

Spread a large cloth over the table and sprinkle with flour,
put the dough on the table cloth and brush with melted
butter; Then begin to pull the dough out working from the
sides and using the tips of your fingers to stretch it gently,
pull it out paper thin.

Sprinkle with melted butter and sugar then fold it over and
over about 4 to 6 times.

Bake in a 350 degrees F. oven until it is a nice yellow,

carefully make sure not to burn it. Split and fill Nepoleons
with vanilla cream filling, cut into squares and serve
sprinkled with vanilla sugar.

MAKES:

VANILLA CREAM FILLING

(For Hungarian Napoleons)

INGREDIENTS

4 egg yokes
1 tsp flout
tsp vanilla
4 tbsp sugar
1 cup light cream
1 pint heavy cream (whipped stiff)

METHOD

In a mixing bowl, cream together the egg yokes, sugar and

flour and then add the cup of light cream, stirring to make a
smooth mixture.

Put in a double boiler over hot water and add vanilla.

Cook, stirring constantly until thick.

Remove and let cool. Fold in stiff beaten cream very

carefully.

OLD RECIPE FOR

CRUNCH

INGREDIENTS

2 cup oatmeal
1 cup brown sugar
lbs butter

METHOD
Mix oats and brown sugar in a mixing bowl. Pour in melted
butter. Mix well and pour into a greased pan.

Bake in the oven at 350 degrees F. until edges are lightly

browned.

Cut into pieces when cooled, then serve.

MAKES:

BETTY-ANNES ROLLED
COOKIES

INGREDIENTS

cup butter
1 cup sugar
1 egg
1 cup flour
2 tsp baking powder
1 tsp vanilla
METHOD

Cream butter in a mixing bowl and add sugar, add eggs and

flour with the baking powder and also add your vanilla.

Roll 1/8 inches thick. Cut with cookie cutters.

Bake in the oven at 350 degrees F. on a buttered cookie

sheet, for 5 to 8 minutes or until cookies look lightly
browned.

MAKES: 2 dozen (or 24 servings)

TREE TREATS

INGREDIENTS

1 cup butter
1 cup sugar
3 eggs
3 cup flour
1 tsp baking soda
Pinch of salt
METHOD

In a bowl mix all the ingredients well and roll out.

Shape with cookie cutters and bake in the oven at 350

degrees F. for 10 minutes.

MAKES: 2 dozen (or 24 cookies)

BETTY-ANNES PASTRY
(Sutemeny)

INGREDIENTS

1 tsp vanilla
1 cup butter
3 tsp baking powder
5 cups flour
8 apples (sliced)
4 tbsp sugar
1 cups sugar
1 orange (peel grated)
1 egg
 cup milk
Cinnamon

METHOD

Mix all ingredients with cup milk to make a little pie like
crust mixture.

In a bowl; Cut 8 apples, mix with sugar and cinnamon to

taste.

Roll the dough out to fit a cookie sheet. Top with apple
mixture. With the remaining dough, roll out and cut into
thin strips and criss crossing the top of the apple mixture.
Place over the apples.

Bake in the oven at 350 degrees F. for 30 minutes or until it

has a nice light brown shine. Take out from the oven and
sprinkle with icing sugar.

Let cool, cut into pieces and serve.

MAKES:

HUNGARIAN SCRATCH
 CAKE

INGREDIENTS

8 eggs
8 cups all purpose flour
8 tbsp sugar

METHOD

In a mixing bowl, beat egg yokes and sugar until foamy,

and then add flour continuing to beat. Beat egg whites until
stiff then gradually fold into the egg-yoke mixture.

Grease pans and bake in the oven at 375 degrees F. for 30

minutes or until done.

NOTE: use jam to cover top of cake, or also you can use
icing sugar.

MAKES:

ANYUS LINZER TESZTA

INGREDIENTS
5 cups flour
lbs butter
1 egg

2 tsp vanilla
1 pkg. Walnuts (crushed)
1 cup sugar
3 egg yokes
3 tsp baking powder
1 lemon peel (grated)
1 lg. can apple sauce
cup milk
4 tbsp sugar

METHOD

In a mixing bowl, mix all ingredients, with a cup of milk

to make a little pie-like crust mixture. Mix walnuts, 4 tbsp
of sugar and apple sauce together.

Roll the dough out to fit a cookie sheet; Top with nut
mixture. With the remaining dough, roll out and cut into
thin strips criss crossing the top of the mixture.
Bake in the oven at 350 degrees F. for 30 minutes or until it
has a nice light brown color. Take out of the oven and
sprinkle with icing sugar.

Let cool and serve. Cut into pieces.

MAKES:

BETTY-ANNES STICKY
BUNS

INGREDIENTS

5 cup flour
1 pkg. yeast
1 cup water
3 tbsp oil
1 tsp cinnamon
1 cup raisins (seedless)
3 tbsp sugar
2 tsp salt
cup milk1/4 cup butter
2 cup brown sugar
METHOD

In a mixing bowl, mix 2 cups of flour, yeast, sugar, and salt

together.

Heat water, milk, oil in a pan. Add yeast, water, milk, oil to
flour, beat in. Add the rest of the flour and beat in. Knead
for about 10 minutes, then let it rise for 2 hours.

Take dough out of bowl, and then with a rolling pin roll out
dough, to about in thickness. Spread dough with butter.

Mix in a bowl, brown sugar, cinnamon, and raisins. Spread

the mixture over the batter. Take the end of your dough and
roll the dough away from you pinching ends as you go.
After finishing rolling the dough, stretch the dough out till
it is equal in thickness all the way across.

Then with a sharp knife cut the rolled dough into 1 inch
pieces. Place the pieces into a buttered pans side ways.

Cover and let rise until they are doubled. Then bake at 350
degrees F. in the oven for 15 minutes, or until they are
done.
Turn the baked buns over onto a tray to let the syrup drain
over the buns.

MAKES:

SCOTTISH CARAWAY
CAKE

INGREDIENTS

cup butter
3 eggs
2 tsp baking powder
cup almonds (chopped)
2 tsp caraway seeds
cup sugar
2 cup flour
tsp nutmeg
1/3 cup milk
cup candies orange peel (firmly chopped)
cup citron (firmly chopped)

METHOD
In a mixing bowl, combine butter and sugar together, beat
in eggs one at a time, add flour, baking powder and
nutmeg.

Add alternately with milk and first mixture. Beating well

after each addition, mix in fruits and nuts.

Grease a 9x5x3 inch loaf pan. Pour in batter, sprinkle with

caraway seeds.

Bake in a preheated oven at 325 degrees F. for about 1

hour. Turn out on rack and let cool, cut in a thin slices and
serve.

MAKES:

BETTY-ANNES SUGAR
COOKIES

INGREDIENTS

1 cup butter
cup white sugar
1 tsp vanilla
1 tsp cream of tartar
tsp baking soda
cup brown sugar
2 cups flour
1 egg
1 tsp salt

METHOD

Roll in balls after mixing all the ingredients in a bowl.

Mark with fork dipped in water.

Bake for 10 minutes in the oven at a temperature of 350

degrees F. Sprinkle with sugar before baking.

MAKES: 2 dozen (or 30 cookies)

GEORGES PEANUT BUTTER

BALLS

INGREDIENTS

2 cups peanut butter

2 cups Rice Krispies
2 cups icing sugar
4 tbsp butter

METHOD
Mix all the ingredients well in a mixing bowl. Roll into
small balls, then into icing sugar.

Place in the refrigerator until ready.

MAKES: 3 dozen (36 Bolls)

BETTY-ANNES RAISIN
KRINKLES

INGREDIENTS

cup butter
2 cup flour
1 cup brown sugar
tsp salt
1 cup raisins
2 cup rolled oats
1 tsp baking soda (dissolved in a cup of warm water)
1 tsp vanilla

METHOD
Mix together in a mixing bowl, all the ingredients and drop
from a spoon onto a greased cookie sheet (or pan). Press
with fork dipped in warm water.

Bake in oven at a temperature of 350 degrees F. until done.

MAKES: 2 dozen (24 cookies)

GEORGES CHOCOLATE
BALLS

INGREDIENTS

1 cup peanut butter (crunchy)

1 cup icing sugar
1 cup coconuts
1 tsp vanilla
Parafin wax
1 egg (beaten)
2 (6 oz) pkg. Chipits
1 cup walnuts (chopped)
1 cup dates (chopped)

METHOD
Put walnuts and dates through a food chopper. Add to other
ingredients, in a mixing bowl, and mix by hand. Form into
small balls.

In top of double boiler place chipits and a dot of wax. Melt.

Coat tiny balls with chocolate mixture and drop out on wax

paper and allow it to cool. Serve when cooled.

MAKES:

FOSTER MOMS OAT

DELIGHT

INGREDIENTS

2 cups sugar
6 tbsp cocoa
cup butter
cup milk
tsp vanilla
1 cup coconut
3 cups oats

METHOD
In a pot, combine all ingredients, sugar, cocoa, butter, and
milk. Bring mixture to a boil. Add your vanilla.

Remove from heat. Stir in coconuts and oats.

Drop onto a waxed paper. Let chill. After finishing chilling

serve.

MAKES: 4 dozen cookies

OATMEAL CHOCOLATE
DROP COOKIES

INGREDIENTS

2 cup sugar
cup butter
cup milk
1 tsp vanilla
3 cup oatmeal
6 tbsp cocoa
1 cup coconut
Pinch of salt

METHOD
Mix sugar, butter and milk in a sauce pan. Bring to a boil.
Add oatmeal , cocoa, vanilla, salt and coconuts.

Drop by tsp onto waxed paper.

Let stand until cooled, then serve.

MAKES:

BETTY-ANNES RICE
KRISPIES TREATS

INGREDIENTS

cup butter
tsp vanilla
40 mushrooms (Candy type)
5 cups Rice Krispies

METHOD

Melt butter in a sauce pan. Add your marshmellows. Cook

until marshmellows are melted.
Remove from heat, add vanilla. Stir in rice krispies. Spread
into a buttered pan and let cool.

After it chilled, cut into squares and serve.

MAKES:

THE LITTLE GNOME

COOKIES

INGREDIENTS

1 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
3 cup flour
1 tsp baking powder
tsp salt

METHOD
Mix all the ingredients, well together in a mixing bowl.

Roll dough out with a rolling pin and cut with a cookie
cutter into shapes.

Bake in the oven at 350 degrees F. for about 10 minutes.

MAKES: 3 dozen

THIN ICING
INGREDIENTS

2 cup icing sugar

2 tbsp water

METHOD

In a mixing bowl, blend your 2 cups of icing sugar with 2

tbsp of water.

If the icing is too thick, stir in a few more drops of cold

water to thin it.

MAKES:
 CANDY CANE COFFEE
CAKE

INGREDIENTS

2 cup sour cream

2 pkg. Dry yeast
cup warm water
cup butter
1 cups candied fruit
1 cups marshmellows cherries
1/3 cup sugar
2 tsp salt
2 eggs
6 cups flour
Soft butter
Thin icing

METHOD

In a sauce pan heat sour cream over low heat just until luke
warm.
Dissolve yeast, in a bowl, in warm water. Stir in sour
cream, cup butter, sugar, salt, eggs and 2 cups of flour.
Beat until smooth. Mix in enough flour to make a dough
that is easy to handle.

Turn dough onto a well floured board, knead until smooth,

about 10 minutes.

Places in a greased bowl, turn greased side up. Cover with

a cloth and let rise in a warm place until it double in size.

Heat oven to 350 degrees F. Punch down dough, divide

into 3 equal parts. Roll each part into rectangles 15x6
inches, place on greased baking sheet. With scissors, make
2 inch cut at inches intervals on the long side.

Combine fruit and cherries, spread 1/3 of mixture down

center of each rectangle. Criss cross the strips over the
filling. Stretch dough to 22 inches. Curve to form a cane.

Bake in the oven at 350 degrees F. for 15 to 20 minutes or

until golden brown.

While it is still warm brush with butter and drizzle with

icing sugar over the cane. Serve when done and cooled.

MAKES: 3 canes
 BETTY-ANNES OLD FASHION
FUDGE CAKE

INGREDIENTS

2 cup flour
tsp salt
2 cup brown sugar
3 squares unsweetened chocolate (melted and cooled)
1 tsp vanilla
1 cup sour cream
1 cup boiling water
2 tsp baking soda
tsp soft butter
3 eggs

METHOD

In a bowl, sift together flour, baking soda, and salt; set

aside.

In another bowl, cream butter. Gradually add brown sugar

and continue beating for about 5 minutes. Add eggs, one at
a time, beating well after each addition. Add your chocolate
and vanilla, alternately, blend in the flour mixture and sour
cream, 1/3 at a time on low speed in mixer.

Add the boiling water, blend well, (batter will be thin).

Pour into two greased and floured 9 inch pans.

Bake in the oven at 350 degrees F. for 40 minutes, or until

cake tester inserted in the center comes out clean.

Cool in pans for about 15 minutes, remove and finish

cooling on cooling rack.

MAKES:

CHOCOLATE CAKE
FROSTING

INGREDIENTS

5 squares unsweetened chocolates (melted and cooled)

3 cups icing sugar
cup soft butter
1 egg
cup hot water

METHOD
In a bowl, combine chocolate, your icing sugar, butter, hot
water, and eggs. Blend well; then beat at a medium speed
in the electric mixer for 2 minutes. Chill until the time
you need it for spreading on cake.

MAKES:

DAINTY SUGAR COOKIES

INGREDIENTS

1 cup butter
1 cups sugar
2 eggs
5 tbsp milk
3 cups flour
1 tsp baking powder

METHOD

Mix all ingredients in a bowl, together into a dough. Roll

out the dough to a inch thickness and cut with a cookie
cutter.

Brush with egg mixture of 1 egg, pinch of salt and 2 tbsp of

milk. Sprinkle with sugar.
Bake in the oven at 350 degrees F. for about 8 minutes.

MAKES: 13 dozen cookies

SECTION
ON DRINK
AND
PUNCK
 ANYUS HUNGARIAN
BOLE (PUNCH)

INGREDIENTS

1 bottle of Hungarian red wine

1 bottle Hungarian Pear liquor or Cherry
2 bottles of ginger ale
1 lemon (sliced)
1 bottle Hungarian white wine
1 lg. can orange juice
1 orange (sliced)

METHOD
In a large mixing bowl, mix all the ingredients together
well. Add slices of orange and your sliced lemon to the
mixture.

Chill in the refrigerator for 1 hour then serve.

MAKES: 24 servings

GEORGES PUNCH

INGREDIENTS

2 lg. cans orange juice

2 lg. cans pineapple juice
2 sliced orange
2 sliced lemons
1 cup marchino cherries
3 tbsp white sugar
1 bottle ginger ale

METHOD

Mix all the ingredients in a large mixing or punch bowl.

Add lemon and oranges last. Chill in the refrigerator for an
hour and serve, when ready.

MAKES: 20 servings

THE
END