| HUNGARIAN HERITAGE REVIEW
(Monthly 1986-1988) |
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"The Culinary Art of Hungary" by Louis Szathmary, Contributing
Editor
"The Preservation of the Hungarian Heritage Is Our Mission."
The Official Publication of the Rakoczi Foundation (Canada) and the Rakoczi
Foundation-International (USA)
Union, New Jersey
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| September 1986 |
THE GRAND MASTER OF THE CULINARY
ARTS: LOUIS SZATHMARY
By Paul Pulitzer Introducing the new magazines new column:
" The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
September 1986 Volume XV, Number 9 (Monthly)
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| September 1986 |
YOURS FOR THE ASKING
(Recipe Cold Peach Soup)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
September 1986 Volume XV, Number 9 (Monthly)
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| October 1986 |
A TOUCH OF TOMATOPHILIA
(Recipe: Clear Tomato Soup)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
October 1986 Volume XV, Number 10 (Monthly)
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| November 1986 |
TURKEY: FROM COLUMBUS TO LEFTOVERS
(Recipes: Roast Turkey, Three Stuffings for Roast Turkey: Basic Stuffing,
Sausage
Stuffing, Chestnut Stuffing, Chef 's Salt.)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
November 1986 Volume XV, Number 11 (Monthly)
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| December 1986 |
A HUNGARIAN CHRISTMAS DESSERT "BOBOLYKA"
(Recipes: Bobolyka, Jellied Whitefish or Halkocsanyi)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
December 1986 Volume XV, Number 12 (Monthly)
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| January 1987 |
HAPPY NEW YEAR!
(Recipe: "Korhelyleves" or Sauerkraut Soup)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
January 1987 Volume XVI, Number 1 (Monthly)
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| February 1987 |
POTATOES
(Recipe: "Rakott Krumpli" or Layered Potatoes)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
February 1987 Volume XVI, Number 2 (Monthly)
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| March 1987 |
"DIÓS ÉS MÁKOS"
FAVORITES OF ALL HUNGARIANS
(Recipes: Hungarian Holiday Pastry, Walnut Filling and Poppy seed Filling")
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
March 1987 Volume XVI, Number 3 (Monthly)
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| April 1987 |
SEASONAL FOODS IN HUNGARY AND THE UNITED
STATES
(Recipes: Hungarian Mixed Vegetable Salad, Hungarian Cheese Palacsintas
and
Palacsinta Batter (Crepes)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
April 1987 Volume XVI, Number 4 (Monthly)
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| May 1987 |
SOFT SUMMER FRUITS
(Recipe: Hungarian Fruit Dumplings made from Hungarian Potato Dough)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
May 1987 Volume XVI, Number 5 (Monthly)
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| June 1987 |
FROM FISHING TO SOUP
(Recipe: Cream of Green Bean Soup)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
June 1987 Volume XVI, Number 6 (Monthly)
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| June 1987 |
IS THERE AN ETHNIC LINK BETWEEN
HUNGARIANS AND MEXICANS?
By Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
June 1987 Volume XVI, Number 6 (Monthly)
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| July 1987 |
THE SEASON FOR CHERRIES
(Recipes: Cold Cherry Soup, Cherry Strudel)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
July 1987 Volume XVI, Number 7 (Monthly)
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| August 1987 |
HUNGARIAN TURKEY
(Recipes: Hungarian Turkey, Tökfozelék [Dilled Zucchini])
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
August 1987 Volume XVI, Number 8 (Monthly)
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| September 1987 |
LET'S GO FOR LECSO!
(Recipe: Lecso)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
September 1987 Volume XVI, Number 9 (Monthly)
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| October 1987 |
THE SMELLS OF
NOSTALGIA
(Recipe: Mushroom Caps with Bacon and Feta Cheese)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
October 1987 Volume XVI, Number 10 (Monthly)
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| November 1987 |
SOUP CHAUVINISM
(Recipe: Újházy Chicken Soup)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
November 1987 Volume XVI, Number 11 (Monthly)
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| December 1987 |
AH, SWEET CHRISTMAS!
(Recipe: Hungarian Christmas Bars)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
December 1987 Volume XVI, Number 12 (Monthly)
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| December 1987 |
MAGYAR KARCSONYFÁK
By Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
December 1987 Volume XVI, Number 12 (Monthly)
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| January 1988 |
RIZSES KACSA (DUCK WITH RICE)
(Recipes: Duck with Rice, Sweet-Sour Red Cabbage, Chef's Salt)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
January 1988 Volume XVII, Number 1 (Monthly)
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| February 1988 |
KREMES (NAPOLEON SLICES)
(Recipes: Napoleon Slices, Basic Vanilla Cream)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
February 1988 Volume XVII, Number 2 (Monthly)
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| February 1988 |
FRÁTER LORÁND HALÁLA
CONNECTICUTBAN…
By Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
February 1988 Volume XVII, Number 2 (Monthly)
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| March 1988 |
OF TIME AND TRADITION
(Recipe: Orjaleves (Soup from the "Feast of the pig killing")
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
March 1988 Volume XVII, Number 3 (Monthly)
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| April 1988 |
BACK TO THE BASICS
(Recipes: Chicken Paprikash, Galuska (Spaetzle)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
April 1988 Volume XVII, Number 4 (Monthly)
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| May 1988 |
"NYÁRSONSÜLT PECSENYE"
A HUNGARIAN MIXED GRILL OF GYPSY
ORIGIN
(Recipe: Gypsy Grill)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
May 1988 Volume XVII, Number 5 (Monthly)
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| May 1988 |
News Nuggets: "THE BOOK AND
THE COOK" Philadelphia, Pennsylvania
By Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
May 1988 Volume XVII, Number 5 (Monthly)
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| June 1988 |
BACK TO THE BASICS ? HUNGARIAN GOULASH
SOUP WITH CSIPETKE
(Recipe: Beef Goulash Soup with Pinched Pasta (Csipetke))
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
June 1988 Volume XVII, Number 6 (Monthly)
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| June 1988 |
News Nuggets: "Chef Louis"
Szathmary, our new Contributing Editor
By Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
June 1988 Volume XVII, Number 6 (Monthly)
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| July 1988 |
STUFFED MUSHROOMS TÖLTÖTT
GOMBAFEJEK
(Recipe: Mushroom Caps with Bacon and Feta Cheese)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
July 1988 Volume XVII, Number 7 (Monthly)
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| August 1988 |
EMPEROR'S TRIFLE (CSÁSZÁRMORZSA)
(Recipes: Emperor's Trifle, Fresh Plum Sauce (Szilvamártás)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
August 1988 Volume XVII, Number 8 (Monthly)
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| September 1988 |
HUNGARIAN STYLE SCRAMBLED EGGS WITH
BACON
(Recipe: A good recipe for the real Hungarian scrambled eggs with bacon
drippings, and with a nice, crispy crown of smoked Hungarian bacon on
the top, with some yellow, fleshy, milk peppers, which are in abundance
in September and October in the United States.)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
September 1988 Volume XVII, Number 9 (Monthly)
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| October 1988 |
TRANSYLVANIAN BEEF SOUP A LA MAROSVÁSÁRHELY
(Recipe: Transylvanian Beef Soup)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
October 1988 Volume XVII, Number 10 (Monthly)
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| October 1988 |
THE HUNGARIAN CONNECTION…
"Chef Louis On Life" by Louis Szathmary
Reprinted from the June 15th 1988 issue of Inside Lincoln Park, Chicago,
Illinois
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
October 1988 Volume XVII, Number 10 (Monthly)
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| November 1988 |
AS AMERICAN AS 'ALMÁS PITE'
(or almás lepény)
(Recipe: Hungarian Apple Pie (recipes for both the pastry and the filling)
"The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
November 1988 Volume XVII, Number 11 (Monthly)
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| December 1988 |
A 'SLIP' OF THE CABBAGE PANCAKE
(Recipe: Slipped Cabbage Pancake)
The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
November 1988 Volume XVII, Number 12 (Monthly)
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| January 1989 |
HUNGARIAN STYLE POTATO SOUP (KRUMPLILEVES)
(Recipe : Potato Soup)
The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
January 1989 Volume XVII, Number 1 (Monthly)
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| February 1989 |
JUST MOVING ALONG… (Chef
Louis' Autobiographical tale and remarks on
retirement.)
By Chef Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
February 1989 Volume XVII, Number 2 (Monthly)
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| February 1989 |
HUNGARIAN SALT STICKS A MAIN STAPLE
IN ENTERTAINING
(Recipe: Salt Sticks)
The Culinary Art of Hungary" by Louis Szathmary
Hungarian Heritage Review, The Rakoczi Foundation-International,
Union, New Jersey
February 1989 Volume XVII, Number 2 (Monthly)
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