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Hungarian Sauerkraut

On 29 Aug 2007 at 20:56, Bob wrote:

> Dear Uncle Phaedrus
> I'm looking for a recipe from a cookbook that was lost many years ago
> it  was from a cookbook that was part of a series of international
> cookbooks by I  believe Weathervain books in the late 70's  "Hungarian
> Cooking"
> The Recipe I'm looking for is . . . Hungarian Sauerkraut, some of the 
> ingredient's that I can still remember are: Sauerkraut, Sour Cream,
> Paprika  & Gherkin Pickles.
> The story behind this recipe was one year I was in a bad mood and
> angry at  my boss the day he asked me what I would be making for the
> company  Christmas Party, and I scowled Sauerkraut!!!  He asked again
> a day  later and I repeated sauerkraut.  Come the day of the pot luck 
> Christmas dinner I brought a double recipe of this sauerkraut, mine
> was the  first dish at the party to be completely consumed and I had
> multiple requests  for the recipe (it was the hit item of the pot
> luck). I must admit the red and  green appearance of the dish was
> quite Christ-massy, and it was also the best  sauerkraut I've ever
> tasted.  Unfortunately my car was broken into and the  recipe book was
> among the things stolen and I've never been able to find another  copy
> I have tried locating a copy of the book from a used book dealer and
> they  have had no luck finding it.
> I thank you in advance for your efforts to locate this recipe-  Bob 

Hello Bob,

Below are a couple of recipes. If you'd like to have the book, I believe there are several copies of "Hungarian Cooking" ISBN 10: 0517276690 / ISBN 13: 9780517276693 ) by Ruth Bauder Kershner for sale here:



Hungarian  Sauerkraut

1 (16 oz.) can sauerkraut
3/4 tsp. caraway seeds
3 slices diced bacon
1 sm. onion, peeled, diced
1 c. sliced smoked sausage
2 tsp. Hungarian sweet paprika
2 sweet gherkin pickles, thinly sliced
4 tbsp. sour cream

 Combine sauerkraut and caraway seed in small saucepan.  Bring to boil. 
Cover, reduce heat to low.  Cook 15 minutes.  Meanwhile, saute bacon in 
heavy skillet until crisp.  Remove with slotted spoon.  Add onion and 
sausage to skillet; cook until lightly browned.  Remove from heat; stir 
in paprika.  Drain sauerkraut; add to skillet.  Add bacon and pickles; 
stir well. Cook over low heat 10 minutes.  Serve topped with sour cream.  
Hungarian  Stuffed  Sauerkraut

1 qt. sauerkraut (approximately)
Ham bone or bacon pieces

2 lbs. ground beef (or 1 lb. ground beef and 1 lb. ground pork)
1 c. cooked rice
1 big onion, diced fine
2 tsp. salt or more
Black pepper
Dash of sage
Dash of marjoram
2 tbsp. red paprika (fresh)
2-3 eggs
1 tbsp. flour
Serve with sour cream

  Drain and rinse sauerkraut.  Add enough water to sauerkraut in pot to 
barely cover the sauerkraut.  Add ham bone of ham or bacon pieces to 
sauerkraut and cook together for about 15 minutes.  Make meatballs with 
all the ingredients above.  Then put meatballs on top of gently boiling 
sauerkraut; if there are too many meatballs, put them in 2 layers. 
Cook on top of stove covered for about 20 minutes, then uncover and 
cook altogether about 1 hour.  Set it aside and serve it the next day 
warmed up thoroughly.  Put sour cream on top of meatballs when serving. 


On 28 Aug 2007 at 14:47, Salvatore wrote:

> There is /was this Sicilian restaurant in Brooklyn, a mostly
> neopolitan neighborhood, now called Fernando's on Union st.maybe
> The address is about 144
> Back in the day they served something called panele or pannelle, the
> size of a dollar bill, and about 1/8 of an inch thick.
> It was deep fried in a 20 inch kettle of pitch black oil, in front of
> the store, they also made "ponzarrotte" which is a cocquette stuffed
> With prescuitto and mozzarella. Made from the same dough.
> I,m trying to find at least the type of dough they used ....some say
> it was rice-dough, some say it was chick pea dough.
> Hope you can help.
> Thank You, Salvatore

Hello Salvatore,

See these sites:


Italian Food at

Food Network


Montreal Smoked Meat

On 26 Aug 2007 at 8:43, Dan wrote:

> Phaedrus ...
> I have seen the archives relating to a most closely guarded secret
> recipe. Montreal Smoked Meat. Ever tried it? If you did, you'd want it
> too. Not like Pastrami in taste at all really. I've tried all those.
> Any new news?
> Thanks ...
> Dan 

Bonnie P., one of the Hungrybrowser Regulars, sent the below recipe:

 Montreal Smoked Meat Sandwich
  Serve on rye bread with mustard, and with a dill pickle on the side.
  Montreal Spice Mix
  2 teaspoons peppercorns 
  1 1/2 teaspoons coriander seeds 
  1 1/2 teaspoons cumin seeds 
  2 teaspoons fennel seeds
  1 teaspoon mustard seeds 
  1 teaspoon mustard powder 
  1 tablespoon celery seeds 
  2 allspice berries
  1 tablespoon smoked paprika
  2 cloves garlic, minced 
  2 tablespoons brown sugar 
  1 1/2 tablespoons kosher salt
  Montreal Smoked Meat
  3 lbs beef brisket, with fat on 
  1 cup red wine 
  3 slices double smoked bacon 
  2 cups wood chips ( you can use apple, cherry or maple), soaked in water
for about 5 minutes or so. 
  Only use wood chips if you are going to cook the meat on a Barbecue
Grill! DO NOT put wood chips in the oven!
  Montreal Spice Mix:
  Toast the peppercorns, coriander seeds, cumin seeds, fennel seeds
mustard seeds, allspice berries, celery seeds over medium heat, in a small
saute pan or cast iron frying pan until fragrance develops, about 5 to 7
minutes. Grind spices coarsely in a mortar and pestle or spice grinder;
combine with the remaining ingredients.
  Montreal Smoked Meat: 
  this can be done on the Grill or in the oven
  Oven Method:
  Rub 1/2 of the spice mixture all over the brisket, and allow to sit in
fridge for 1 hour or overnight so that the flavor can permeate the meat.
Remove brisket from fridge. Preheat oven to 250 degrees F. Place a rack
into a roasting pan. Pour the cup of wine into the bottom of the roasting
pan and place the brisket on the rack. Cover the top of the brisket with
the slices of bacon, cover with foil and slow cook for 3 hours or until
the meat is tender. 
  To use your Barbecue Grill to Smoke the Meat:
  Wrap the soaked wood chips loosely with foil paper, poke holes in the
foil, add wood chips to the barbecue on medium high heat; when the chips
start to smoke, turn the grill to low heat and put the meat on the upper
part of grill. 

Chicken Pot Pie

About 40 years ago I found a wonderful recipe for Chicken Pot Pie.  It came 
out of a Consumer Reports Magazine.  It had a really "short" crust and was 
better than the frozen pot pies.  I used it for years, but it finally became 
to fragile and fell apart. I would be thrilled to have it again.  

The main ingredients were, cooked chicken, frozen mixed vegetables and a pie 
dough type crust that was "short" (which means it wasn't as sturdy as a regular 
pie dough crust.

Hope you can help.



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