Kiflis #1
Ingredients: 1 1/2 Cups flour 1 1/2 Teaspoons baking powder 8 Ounces Philadelphia cream cheese 1/2 Pound butter or margarine 3 1/2 Tablespoons milk 3 1/2 Tablespoons sour cream
Instructions: Mix in small bowl. Cover with wax paper overnight. Roll out very thin, fill with nut filling. Flour to roll out. FILLING: 1 1/2 c. ground pecans 3/4 c. brown sugar Lemon juice (pinch) 2-3 tbsp. milk. Mix together. Bake at 400 degrees for 15 minutes. Serving Size : 4

Kiflis #2
Ingredients: 1/2 Pound butter 3 Tablespoons Crisco 1/2 Cup sugar 3 eggs, well beaten 1 Cup sour cream 4 Cups flour 3/4 Teaspoon soda 1/2 Teaspoon salt
Instructions: Mix butter, Crisco, sugar, eggs, and sour cream. Add flour, soda, and salt. Roll like pie crust. Cut with glass or cutter and put 1/2 teaspoon jam in each circle. Fold over and bake at 350 degrees for 10 to 12 minutes. Serving Size : 4

Grape and Apple Strudel

Instructions: Use 2 packets of ready-made strudel pastry (4 sheets each). Unfold the pastry on a clean cloth and brush with melted butter. To make the first filling: mix 200 g seeded grapes with 2 tablespoons redcurrant jam, 50 gr castor sugar 50 g chopped hazelnuts and yolk of 1 egg. Heap this up on one set of pastry sheets and roll it up. For the other roll: roughly grate 200 g peeled apples, squezze out the juice, add 50 g chopped walnuts, 2 tablespoons of dry breadcrumbs, 50 g castor sugar flavoured with cinnamon and use to fill the roll. Place both rolls in a baking dish rubbed with butter, brush the rolls with butter and bake in a hot oven until golden brown. Allow to cool a little before slicing. Serve sprinkled with icing sugar. (for 2 rolls)

Stuffed Cabbage

Instructions: Mix 300 g minced pork with 50 g diced smoked bacon, 1 medium onion, 1 egg, 80 g boiled rice, 1 clove crushed garlic, salt pepper and paprika. Rolls this filling up in 4 pickled cabbage leaves, tucking in the ends. Cook 300 g sparerib of pork until tender, add a bayleaf to the liquid and 1 kg slightly washed sauerkraut. Make hollows for the four cabbage rolls and cook until tender. Thicken with a roux made of 2 tablespoon of fat, 40 g flour and paprika. Boil thoroughly. Serve with the smoked meat cut into small pieces, boiled Debrecen paprika sausage and sour cream. (for 4 persons)

Stuffed Chicken
Ingredients: 1 chicken (about 1 and half kg/3 lb), 200 g/8 oz field mushrooms, 100 g/4 oz lard or chicken fat, fat rendered from 50 g/2 oz smoked bacon, 1 egg, 2 dry bread rools, 100 ml/2 and half fl oz milk, half teaspoon ground white pepper, half an onion (chopped), a bunch of parsley (chopped), salt
Instructions: Carefully separate the skin from chicken, starting at the neck. Salt the inside of the chicken and the meat under the skin. Chop mushrooms and fry them in the bacon fat. Soak the rools in mail an water, crumble them and mix with an egg, salt, pepper, chopped onion, parsley and mushrooms. Use forcing to spread part of this stuffing under the chicken skin and put the rest inside the chicken. Heat the chicken fat in a roasting tin and brown the chicken on each side. Cover the tin with foil or a lid, place in a moderate oven (180 C/350 F) for about 1 hour, basting occasionally. Let the chicken rest for 25-30 minutes before carving, to give the stuffing time to set.

Filled Fish Fillets
Ingredients: 800 g/one and three quarter lb fish fillets, 100 g/4 oz mushrooms (fried and chopped), 100 g/4 oz preserved red peppers, 100 g/4 oz cooked green peas, 2 pkts gelatine powder, 100 ml/ 2 and half fl oz oil, juice of half lemon, 1 tablespoon salt, mayonnaise
Instructions: Wash and dry the fillets. Halve them lengthways and beat slightly to about 1 cm/ half inch thick. Cut the foil into pieces large enough to wrap 2 stuffed fillets placed one over the other. Coat with oil and lay one fillet on each piece. Salt the fillets and sprinkle a teaspoon of gelatine and a little lemon juice over each one. Mix together the mushrooms, peppers ans peas and share over each fillet. Sprinkle again with a teaspoon of gelatine powder and cover with the remaining fillets. Wrap the fillets tightly and fold in the edge of the foil. Seal well. Put the rools into boiling salted water, boil for 20-30 minutes. Lift the fish out of the water and leave to cool. Chill for 2 to 3 hours so that the gelatine can set well. Remove the foil and slice the fish. Arrange on a serving dish and decorate with mayonnaise.

Stuffed Marrow with Dill Sauce
Ingredients: 2 marrows, 400 g/14 oz lean pork (minced), 1 small onion, 2 tablespoon rice, 1 egg, 2 bunches fresh dill, 200 ml/1 third pint sour cream, 50 g/2 oz butter, 1 tablespoon flour, juice and grated peel of half a lemon, 1 tablespoon vinegar, salt
Instructions: Peel the marrows, cut off the ends and scoop out the seeds. Blanch for 5 minutes in salted water with a little vinegar then drain. Parboil the rice and leave to cool. Brown the minced pork and chopped onion in half the butter, dtirring now and then. Mix together the meat, rice and an egg. Stuff the marrows with this mixture. Lay in a greased fireproof dish. Fry the chopped dill in the rest of the butter, then add 100 ml/2 and half fl oz water, salt and lemon peel and bring to the boil. Bubble for 10 minutes then thicken with flour and cream mixed together. Add the lemon juice and bring back to the boil. Pour the sauce over the marrows and bake in a moderate oven (180 C/350 F) for about 20 minutes or until tender.

Curd Dumplings

Instructions: Knead a stiff dough from 400 g plain flour, 4 eggs ans salt. Roll out thin then tear into small pieces, boil in a salted water and strain. Cut into dice 100 g smoked bacon, fry until the fat runs, toss the boiled dumplings in the fat. Mix together with 250 g curd of either cow's or ewe's milk, 20 cl sour cream, add salt to taste and pour into an ovenproof dish. Crumble another 250 g curd over the top, sprinkle with another 20 cl sour cream, sprinkle with small strips of fried bacon, place briefly in the oven to heat through and serve immediately. (for 4 persons)

Venison with Forest Berry Relish

Instructions: Lard a 1.5 kg saddle of venison generously with 200 g smoked bacon cut into thin strips. Mix a few crushed black peppers, juniper berries and coriander seed with 5 cl oil, 2 tablespoons od mustard and salt and spread on meat. Slice 2 onions and heap on the meat, wrap in foil and leave to stand for 2 days. Before cooking, wipe the spices off the meat, brush lightly with oil, roast for 25-30 minutes in a hot oven until medium done, slice and rearrange the meat on the bone to serve. Accompany with stewed onf preserved fruit. (for 4-6 persons)

Walnut and Poppy Seed Milk Bread (Gourmet's version)
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 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 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
Instructions: 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 rétes. 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.

Walnut and Poppy Seed Milk Bread (Version 1)
Ingredients: For batter: 1000 g/2 lb. flour, 200 ml/ 7 fl. oz. sourceam, pinch of salt, 450 g/1 lb. butter or margarine, 35 g/1 and quarter oz. yeast, 50 g/2 oz. icing sugar, 5 egg yolks For walnut filling: 450 g/1 lb. sugar, 100 ml/4 fl. oz. water, 300 g/11 oz. ground almonds, 300 g/11 oz. ground walnuts, 2-3 grated apples, 50-100 g/2-4 oz. apricot jam, 150 g/5 oz. sultanas, vanilla sugar, 2 tablespoon of chopped quince cheeese For poppy seed filling: 600 g/1 lb. 5 oz. ground poppy seeds, 600 g/1 lb. 5 oz. sugar, 100 ml/4 fl. oz. water, 2-3 grated apples, 50-100 g/2-4 oz. apricot jam, 150 g/5 oz. sultanas, vanilla sugar, 2 tablespoon of chopped quince cheeese
Instructions: Dissolve the yeast in the sour cream. Rub the butter into the sieced flour and salt. Make a well in the centre and add the yeast mixture, the sugar and the egg yolks. Mix and knead until very smooth. Shape into ten balls and live to rise for 1 and half hours. Then roll out very thin and fill 5 with the poppy seed filling and 5 with the walnut. Roll up each looely place on a baking sheet and brush twice with egg. Prick with fork and bake in a hot oven until golden brown. For the walnut filling, make a syrup with the sugar and water in a saucepan. Then mix in the ground walnuts and almonds. Remove from heat and add the other ingredients. To make the poppy seeds filling, make a syrup with the sugar and water in a sauce pan. Then add the ground poppy seed and stir for a few minutes. Remove from heat and add the remaining ingredients.

Walnut and Poppy Seed Milk Bread (Version 2)
Ingredients: For batter: 750 g/1 lb. 7 oz. flour, 350 g/12 oz. butter, 30 g/1 oz. sugar, pinch of salt 6 egg yolks, 150 ml/ 5 fl. oz. milk, 15 g/half oz. yeast For walnut filling: 80 g/3 oz. honey, 120-130 g/ 4 and half oz. sugar, 250 g/9 oz. ground walnuts, 50 g/2 oz. finely chopped sultanas, 1 tablespoon of rum, cinnamon, grated lemon peel For poppy seed filling: 80 g/3 oz. honey, 125 g/ 4 and half oz. sugar, 250 g/9 oz. ground poppy seeds, 1 tablespoon of rum, grated lemon peel
Instructions: Dissolve the yeast in the lukewarm milk. Sieve the flour and salt into a bowl. Rub in the butter, add the sugar and the egg yolks and mix in the yeast in lukewarm milk. Blend well together and knead. Put aside to rest in a cold place for few hours. Then roll into rectangle and cut into strips. Spread with the walnut and poppy seed filling. Roll up, brush with egg white and bake in a moderately hot oven until golden brown. To make the walnut filling, dissolve the sugar and honey in a saucepan over heat. Add the walnut and cook for a few minutes. Remove from heat and mix in the sultanas and rum. Finally add the cinnamon and grated lemon peel to taste. For the poppy seed filling, cook the honey, sugar and poppy seed in saucepan. Remove from heat and add the rum and lemon peel to taste.

Walnut and Poppy Seed Milk Bread (Version 3)
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 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 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
Instructions: 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.

Sopron Wedding Soup
Ingredients: 1 chicken (1200 g/2 and half lb), 2 stock cubes, 2 carrots, 2 parsley roots, 1 wedge of celeriac, 1 wedge of cabbage, 50 g/2 oz mushrooms, 1 small onion, 1 clove of garlic, 1 small piece of ginger root, 100 g/4 oz vermicelli, pepper, salt For dumplings: 200 g/8 oz pig's or calf's liver (chopped), 1 small onion (finely chopped), 1 tablespoon of lard, 2 bread rools, 2 eggs, 1 tablespoon lard, 1 tablespoon breadcrumbs, half teaspoon marjoram, half a bunch parsley (chopped), salt
Instructions: Use a flesh roasting chicken, not a botling fowl which would require longer cooking and which are sometimes dry and stingy. You could make the dumplings from chicken livers. Dissolve the stock cubes in 4 litres (7 pints) of hot water in a very large saucepan. Add the whole chicken and bring the stock to boil. Remove the scum as it rises with a perforated spoon. Dice all vegetables and add to thw soup, season with the ginger, pepper and salt. Simmer for about one hour. Meanwhile, prepare the dumplings. Melt the lard and fry the onion and parsley. Add to the liver, sokaed and crumbled rolls, eggs, herbs, salt, flour and breadcrumbs. Shape round dumplings from mixture and boil them in salted water for about 20 minutes. Boil vermicelli separately. When the chicken is tender, cut it up and discard any loose bones and skin. Arrange the chicken pieces in a tureen, cover with the vermicelli and dumplings. Pour the liquid over them and finally add the vegetables.