At 12:00 AM 5/25/96 -0300, Aniko Dunford, wrote:

>At 06:35 PM 5/24/96 -0700, you wrote:
>
>>This morning I called my father who lives in Kolozsvar, we spoke in
>>Hungarian.
>>
>>And he is a law-abiding person.
>>
>>Gabor D. Farkas

>Thank Goodness!!! is all that I can add!  Whew!  Cecilia had my heart
>palpitating for awhile!

Cecilia doesn't know what she's talking about.  Do readers of this list
believe that the use of Hungarian in homes in Romania could be made illegal
and we would *only* find out because an acquaintance of hers said so?  Come
on folks, get real!  Cecilia is displaying signs of paranoia.  Her
accusation that Romania, Slovakia and Serbia are commiting genocide against
their Hungarian populations is pure nonsense.

Joe Szalai

>Very simply put: Hungary, population ca. 1910 (ethnic Hungarians only as per
>a census from the old empire) 20 million+.  Population 1995, worldwide--3
>generations later--about 16 million.


        Very simply put: this is wrong. Hungary's population (minus Croatia)
was 18,264,533. However, and this is a big however, out of these numbers
only 8,651,520 was Magyar. Thus, if the estimated figure of 16 million is
correct--although in my opinion this figure is too high--the Hungarians'
numbers doubled in the last eighty years.

        On the other hand, it is true that in the last few years the
population of Hungary proper is shrinking. The birthrate is 1.8 per
woman--which is no lower or higher than in other industralized European
countries. The real culprit is deathrate which is extremely high and
becoming higher.

        As for the rest of Cecilia's posting my comment is the following:
yes, there are ignorant people full of hate everywhere, including in
Hungary. But at the same time there are many very reasonable people in
Romania, Slovakia, and Hungary. If those reasonable people will find a
dialogue, we will all able to live in relative peace--otherwise, the rest of
Europe will want nothing to do with us: either of us.

        Eva Balogh

>Sorry, Eva, but I just go by the United Nations Convention on the Prevention
>and Punishment of the Crime of Genocide (1951).  I quote:
>
>"ARTICLE II
>In the present Convention genocide means any of the following acts committed
>with the intent to destroy, in whole or part, a national, ethnical, racial
>or  religious group as such:
>a. Killing members of the group;
>b. Causing serious bodily or mental harm to members of the group;
>c. Deliberately inflicting on the group conditions of life calculated to
>bring about its physical destruction in whole or part;
>d. Imposing measures intended to prevent births within the group;
>e. Forcibly transferring children of the group to another group."


        That's very nice but every one of the five descriptions contain the
word "bodily harm, "killing," "physical destruction," or "forcible transfer
of children." None of them is applicable, I don't think to either Slovakia
or Romania. The fact is that the political leaderships of these countries
would rather not have a Hungarian minority around and they have been doing
everything in their power to reduce their number of assimilation. I am
almost certain that the Romanians are also quite happy to see Transylvanian
Hungarians moving to Hungary. But, thank God, we didn't get to the point yet
that they try to eliminate them by killing them.

        Eva Balogh

>
>The Romanians _are_ committing genocide against Hungarians within
>Transylvania.   The Slovakians are also committing genocide against the
>Hungarian minority in their country.  The Serbians have been periodically,
>quite recently committing genocide against the Hungarians in the Voivodina,
>and Slavonia.
>
>Sincerely,
>
>Cecilia L. Fa'bos-Becker
>San Jose, CA
>
>tel./fax: 408-223-6102
>e-mail: 
>
>
>
>
>
>
>>
>>        Eva Balogh
>>
>>
>N0BBS, Cecilia L. Fabos-Becker -  - San Jose, CA
>
>

Dear Martha,

Aniko is right the Somlo'i galuska is a very tasty dessert. I cannot send you
the  recipe as I don't know it, but Aniko will do it. You can have Somlo'i
galuska in almost every restaurant in Hungary. Of course the quality of
it can vary  place to place. I have to tell you however that my
no.1 favourite is the Gundell palacsinta (Gundell pancake). Unfortunatelly
you won't find it everywhere in Hungary.

J.Zsargo

Archive-name: hungarian/pointer
Soc-culture-magyar-archive-name: pointer
Bit-listserv-hungary-archive-name: pointer
Version: 0.90 (beta)
Posting-Frequency: monthly
Last-modified: 1995/11/21
URL: http://hix.mit.edu/hungarian-faq/hungarian-faq-pointer

 This document summarizes network-related resources of Hungarian
interest, which are accessible via email. Some of the most readily
available sources of information can be found in the archives of
periodical information postings to Usenet; these documents are commonly
known as FAQs (from Frequently Asked/Answered Questions). Knowing the
name of the file you can retrieve it by sending email to
 with the command "send
usenet/news.answers/<ARCHIVE-NAME>" in the message (without the quotes,
and with substituting the actual name for <ARCHIVE-NAME> in the pattern
shown above) - for example, to get the document described below, use

 send usenet/news.answers/hungarian-faq

 To learn more about the RTFM server just send the command "help" to it
- it will provide step-by-step intstructions on how to use the
archives, on retrieving indexes and so on.

 "Hungarian electronic resources FAQ" is a comprehensive collection
dealing with email, FTP, WWW and other Internet tools; its archive name
is 'hungarian-faq' (and the mail-server command to get it is shown in
the example above).
 If you only have direct access to email then, in order to use the
other tools, you'll need the methods described in "Accessing The
Internet By E-Mail" (Archive-name:
internet-services/access-via-email).
 To get a general introduction to Usenet (with some guides to Internet
as well - and explanation of how they are different, too) see "Welcome
to news.newusers.questions!" (Archive-name: news-newusers-intro).
 For a guide to finding someone's e-mail addresses, see the "FAQ: How
to find people's E-mail addresses" (Archive-name: finding-addresses).
Do notice that it's usually inappropriate to send such blanket requests
to mailing lists; the search tools available give much better chance to
locate addresses sought than posted queries in any case!
 An overview of commercial on-line services in Hungary is available by
John Horvath >
(Archive-name: hungarian/comm-providers).

 The hungarian-faq describes several email lists related to Hungary;
only a brief summary is shown here. Please keep in mind that
subscription requests (and other administrative communications) should
be directed to the server address, NOT to the lists themselves.

Server: 
 List:  (the HUNGARY LISTSERV list)

Server: 
 List: HOL (Hungary Online)

Server: 
 List: hungary-report

Server: 
 Lists: OMRI-L (Open Media Research Institute Daily Digest)
        MIDEUR-L (Middle European discussion list)

Server: 
 List: cet-online (Central Europe Today On-Line; email )

Server: 
 List: CERRO-L (Central European Regional Research Organization)

Server: email to  (Hollosi Information Exchange)
 Lists: HIX is a collection of several separate lists, including
  - MOZAIK, a collection of news items in English
  - various discussion forums in Hungarian language
  - SCM and HUNGROUPS, which are email-accessible archives of the Usenet
    newsgroup soc.culture.magyar and the hun.* national hierarchy,
    respectively; to get a directory listing of these archives (as well
    as that of other HIX lists), send email to  with
    "arch" in the 'Subject:' line. Note that the SENDDOC utility takes
    its parameter from the 'Subject:' of the message (unlike many other
    servers, like the ones described previously, which use the body)!

 Note that this document is available on the
 <http://hix.mit.edu/hungarian-faq/>; homepage for the "Hungarian
electronic resources FAQ" at the HIX WWW-server.
 The latter also provides access for the full FAQ via
 'finger ', and for this brief pointer you are
reading via 'finger ' (notice that you
will likely need to redirect the output to a pager or a file in order
to read it). The Usenet archive name for this document is
 hungarian/pointer .

--
 Zoli , keeper of <http://hix.mit.edu/hungarian-faq/>;
 <'finger '>
 NOTE: spamsters and bulk emailers see 'X-Policy*:' in the
header for the charges to be imposed for net abuse!

At 05:01 PM 5/25/96 -0400, you wrote:
>Dear Martha,
>
>Aniko is right the Somlo'i galuska is a very tasty dessert. I cannot send you
>the  recipe as I don't know it, but Aniko will do it. You can have Somlo'i
>galuska in almost every restaurant in Hungary. Of course the quality of
>it can vary  place to place. I have to tell you however that my
>no.1 favourite is the Gundell palacsinta (Gundell pancake). Unfortunatelly
>you won't find it everywhere in Hungary.
>
>J.Zsargo
Just gotta put my 2 cents worth here also!  Another wonderful, calorie free
dessert to 'die for'!  This one is an alltime favourite with my family!
Aniko

>
>

Good evening, Everyone!

What a great topic, brought to our attention by a Hungarian who wasn't
even born there!

Having just finished a true-blue Hungarian chicken paprikash with galuska
(spaetzels), I am mentally and physically ready for the Somlo'i galuska!

I have looked for a recipe in all of my Hungarian cookbooks, except the
Gundel's.  (Someone must have borrowed it and forgot to give it back!)

They are:
        Horvath Ilona: Szakacskonyv
        Az Inyesmester Szakacskonyve (Karpat Kiado, Buenos Aires)
        Turos Lukacs: Lanyok, Asszonyok Szakacskonyve
        Vizvari Mariska Szakacskonyve

Not *ONE* of the above contains the recipe.  Is it a recent one, perhaps?

Aniko:  I cannot wait for the recipe!

Janos:  Gundel has been known to create very unusual recipes.  What is in
his palacsinta?  Is it sweet or salted?  Main dish, side dish or dessert?
Until (and IF) I can locate my Gundel book, I will never know without your
help!  (I trust that it is in it !)

Thank you all for your replies and offer.

To everyone: Bon appetit!
Martha


> Aniko is right the Somlo'i galuska is a very tasty dessert. I cannot send you
> the  recipe as I don't know it, but Aniko will do it. You can have Somlo'i
> galuska in almost every restaurant in Hungary. Of course the quality of
> it can vary  place to place. I have to tell you however that my
> no.1 favourite is the Gundell palacsinta (Gundell pancake). Unfortunatelly
> you won't find it everywhere in Hungary.
>
> J.Zsargo

Hello all!

Checking in from a wonderful?  5 degC 'spring night' with pouring rain to
boot.  All this talk of decadent desserts are reminding me of a roaring
fire, which I'm about to start in a minute - just to chase the weather away.

Martha suggested that, some of you might also like to have the recipe for
Somloi Galuska.  While I don't want to turn this list into an "otthon", if
anyone is interested, please let me know.  I'll be happy to share.  After
all, it is Hungary's alternate for the everso famous English Trifle.  (and
mucho mucho better, if I may be so brash to say).

Btw:  Is all on vacation or what?  This 'defeaning silence' reminds me of
the reaction once enjoyed, around the time our 'fav' Doc strutted his stuff.

Good night all!
Aniko

Martha:  Gundell Palacsinta coming your way momentarily!


>
>What a great topic, brought to our attention by a Hungarian who wasn't
>even born there!
>
>Having just finished a true-blue Hungarian chicken paprikash with galuska
>(spaetzels), I am mentally and physically ready for the Somlo'i galuska!
>
>I have looked for a recipe in all of my Hungarian cookbooks, except the
>Gundel's.  (Someone must have borrowed it and forgot to give it back!)
>
>They are:
>        Horvath Ilona: Szakacskonyv
>        Az Inyesmester Szakacskonyve (Karpat Kiado, Buenos Aires)
>        Turos Lukacs: Lanyok, Asszonyok Szakacskonyve
>        Vizvari Mariska Szakacskonyve
>
>Not *ONE* of the above contains the recipe.  Is it a recent one, perhaps?
>
>Aniko:  I cannot wait for the recipe!
>
>Janos:  Gundel has been known to create very unusual recipes.  What is in
>his palacsinta?  Is it sweet or salted?  Main dish, side dish or dessert?
>Until (and IF) I can locate my Gundel book, I will never know without your
>help!  (I trust that it is in it !)
>
>Thank you all for your replies and offer.
>
>To everyone: Bon appetit!
>Martha
>
>
>> Aniko is right the Somlo'i galuska is a very tasty dessert. I cannot send yo
u
>> the  recipe as I don't know it, but Aniko will do it. You can have Somlo'i
>> galuska in almost every restaurant in Hungary. Of course the quality of
>> it can vary  place to place. I have to tell you however that my
>> no.1 favourite is the Gundell palacsinta (Gundell pancake). Unfortunatelly
>> you won't find it everywhere in Hungary.
>>
>> J.Zsargo
>
>

Aniko,

It is Memorial Day weekend in the U.S.  One of the biggest long weekends
for outdoor activities.  There will be little list activity until the happy
campers return from their holiday trips, made more exciting by horrendous
traffic jams on the highways.

Awaiting the palacsinta recipe.

Enjoy the fire.  Still more appealing than the 90+ degrees the other day!
Martha

Dear Gabor;

At 05:22 PM 4/28/96 -0700, you wrote:

>On a recent trip to the Caribbeans I met a nice Welsh couple with a three
>year old daughter. This was the first time I ever met someone from Wales and
>one evening I told them about Janos Arany's poem, The Welsh Bards. They
>never heard about it and were quite impressed.
>
>What I was impressed with was, that their three years old daughter did not
>speak English. Apparently, in Wales children first learn to speak Welsh
>(their mother tongue) and later, in school they pick up the English
>language. I also found out that in Wales there are Welsh language
>institutions of higher education.
>
>I am bringing this up becase I don't remember that anybody used Great
>Britain as an example to follow in their treatment of minorities (such as
>Welsh).
>
>Gabor D. Farkas
>
Thankfully, Great Britain has improved considerably since the days of the
Highland Clearances (early 1800's) and tartan proscription (just after
1745), and since the formation of the Irish Republic (1917).  There are
still problems, but they're getting there--rather like the U.S. in the past
30 years, after the Clearance of Native Americans from East of the
Mississippi River (1830), the annexation of Texas from Mexico (1836) and
California and the Southwest also from Mexico (1846), destruction of the
Kansas Indian Territory (1858), Oklahoma Indian Territory (1889), and
Segregation (1865-1958).  Maybe another generation or two and some of the
die-hard elites in both the U.S. and Great Britain will finally join the
rest of us.  (Do I hear the sound of Jesse Helms screaming?) ;-)

Cecilia L. Fa'bos-Becker
San Jose, CA

tel./fax: 408-223-6102
e-mail: 




N0BBS, Cecilia L. Fabos-Becker -  - San Jose, CA

Dear Martha;

At 09:59 PM 5/25/96 -0400, you wrote:

>Aniko,
>
>It is Memorial Day weekend in the U.S.  One of the biggest long weekends
>for outdoor activities.  There will be little list activity until the happy
>campers return from their holiday trips, made more exciting by horrendous
>traffic jams on the highways.
>
>Awaiting the palacsinta recipe.
>
>Enjoy the fire.  Still more appealing than the 90+ degrees the other day!
>Martha
>

If it is of any help, my grandmother had 2 palascinta recipes.  One was more
like French crepes, which my sisters, cousins and I eventually renamed
"coronary crepes."  Then I came up with a compromise after much trial and
error--especially the latter.

Palascinta (as generally made in large quantities by the ladies of St.
Stephen's Church, Toledo, Ohio)

5 eggs                          1 tsp. vanilla
1/2 cup sugar                   2-1/4 cups flour (sifted)
1 tsp. salt                     2-1/4 cups milk

Beat eggs. Add sugar, salt, vanilla. Beat well.  Add flour and milk
gradually, beating until smooth.

Heat lightly greased skillet (or crepe pan).  Pour about 3 Tbsps. batter
into skillet. Tilt pan in a circular motion quickly so mixture will cover
bottom in a very thin layer.  Brown on both sides.  Keep palascinta warm
until all are fried.  Fill with your choice of cream cheese, farmer's
cheese, cottage cheese, cinnamon and brown sugar, fruit jam or preserves, etc..



Palascinta Special (also called Coronary Crepes)

4 eggs                          1 cup milk
1/2 cup melted butter           1 cup flour
2 tsps. sugar                   1 tsp. salt
Optional: 1 Tbsp. of palinka, brandy or cognac

For about 25-30 crepes.  Beat the eggs well.  Then add milk, flour, melted
butter, salt, sugar, and palinka.  Mix well and let stand in the
refrigerator for 2 to 3 hours.  Stir again, and if thicker than heavy cream,
add a little more milk.  Heat a 7 or 8 inch skillet, omelet pan or crepe
pan.  Brush with melted butter and put in 1 Tbsp. butter.  Working quickly,
tip and tilt the pan so the batter flows evenly over the bottom.  Cook
quickly.  As soon as the pancake browns on one side, turn it quickly and
brown the other.  Stack and keep warm until all are made.  Fill as in
regular palascinta recipe.


Palascinta (Celia's Compromise)

1-3/4 cups flour                5 eggs, beaten
6 Tbsps. sugar                  2-1/4 cups milk
1/8 tsp. salt                   2 Tbsps. melted butter
Optional: 1 Tbsp. of palinka, brandy or cognac

For about 20-24 crepes.  In a deep bowl sift flour, sugar and salt together.
Combine beaten eggs and milk and stir into the flour and sugar mixture until
smooth.  Add the melted butter and optional palinka.  Let stand for 1-1/2 to
2 hours in refrigerator.  Stir, and if heavier than heavy cream, add a
little more cold milk.

In a 6 to 7 inch heated frying pan, omelet pan, or crepe pan, heat 1 Tbsp
butter.  When butter is hot, pour in about 1 Tbsp. of batter.  Tilt and
rotate pan quickly to spread batter.  Cook for about 1 minute on each side,
until lightly browned.  Keep crepes warm, piled flat one atop the other
until all are cooked.  Fill with any of the fillings listed in first recipe.


For a wedding anniversary breakfast, this is great with either champagne or
a "champagne mimosa" (orange juice and champagne).


I hope one of them works out for you.

Cecilia L. Fa'bos-Becker
San Jose, CA
tel./fax: 408-223-6102
e-mail: 


N0BBS, Cecilia L. Fabos-Becker -  - San Jose, CA

>From: 
>Date: Wed, 08 May 96 13:33:11
>To: , ,
>        , ,
>        , ,
>        , ,
>        
>CC: 
>Subject: HL: Unconditional MFN  to Romania???
>Sender: 
>Reply-To: 
>
>
>
>Dear Congressmen,
>Dear Mr. Lantos,
>
>I was born in Transylvania as a Hungarian, so I became a strong supporter of
>the human and minority rights.
>I'm very concerned about the premature vote on HR-3161, sponsored by
>Congressman Lantos and Congressman Crane.
>
>After December 1989 ONLY, the Romanian Government, led by President Ion
>Iliescu
>
>- -silently organized and supported the 1990 pogrom against the Hungarian
>minority from the Transylvanian city of Tirgu-Mures, during which writer Suto
>Andras lost an eye. As a consecvence of the street fights more than 20
>Hungarians and Romas have been convicted, and only 2 Romanians. Pal
>Cseresznyes got 10 years for a kick, his "victim"-Mihaila Cofariu, brought
>into the city by the organizers- became national hero. Some of the convicted
>persons died in jail "of natural causes" right after they talked to
>representatives of international human rights organizations.
>- -intimidated the opposition parties, beated protesting "hooligan" students
>in the University Square (small Tienan-Men?) with the miners from the valley
>of Jiul, organized by former Securitate. Prsident Iliescu publicly thanked
>to the miners for their well-done, "patriotic" job!
>- -banned the Hungarian inscriptions in the Transylvanian locations where
>the majority of the population is Hungarian;
>- -refused to apply EC Reccomandation #1201
>- -abusevly fired more than 30 --democratically elected--opposition mayors
>
>I'm deeply convinced that You are against of all the above mentioned Mr.
>Congressmen. Therefore I'm requesting You NOT TO VOTE on HR-3161. Your vote
>would help President Iliescu in his race for presidency, and to preserve the
>very sad situation of the Human and Minority Rights in Romania.
>
>Respectfully yours,
>
>Lesley Borbely-Bartis
>1701 Cienega Road
>Hollister, CA 95023
>Phone: (408) 638-1366
>E-mail: 
>
>====== The following has been added by the mailer software =======
>Digest: Send a mail to , in the body write
>
>unsubscribe hl
>subscribe hl-digest
>
>
AE0M, Tony Becker -  - Silicon Valley, U.S.A.

Thanks, Cecilia, for the recipes.  They sound excellent.  In due time (I
have none at the moment) I will give them a try - in substantially
reduced quantities!

I have many different varieties of palacsinta recipes (btw note the spelling)
- some are sweet, others are filled with meat or other salty ingredients.

The reason I wondered about Gundel's is because it was so highly recommended
and I couldn't find my Gundel cookbook.  Aniko has already provided me
with that recipe, too.

While everyone is away, it is probably harmless to others to be exchanging
recipes on the list, but I am afraid that it might become habit-forming.
Let us now do it in private, and keep the list for general topics.

Thanks to all who helped.
Martha

P.S.  Are the crepes named "coronary" because they might cause one?

Dear Jeliko;

At 06:27 PM 5/10/96 PDT, you wrote:

>

>
>I just hope that most good folks realize that hair splitting is
>not a good enough reason to go for the jugular, particularly with a rusty
>knife, even if the long winter got on everybody's nerves. By the way,
>anybody ever studied why some revolutions start in the spring while others
>start in the fall? It may be a good PhD thesis for environmentally oriented
>boilingsers, I mean revolutionaries.

Just a few theories I heard tossed around in various places over the years.
First, it's the weather.  It's too hot in the summer, and too cold in the
winter, but generally ennervating in spring and fall.  Second:  Spring comes
after the winter of discontent--poor harvest, not enough food, too cold and
too long, and then it just isn't quite warm and dry enough to plant again
until maybe May.  Third: Lousy summer and fall harvest and knowing the
winter is coming under a regime that wasn't so generous with extra
assistance under the last lousy winter.  Another theory is that these are
the times of year when animals normally fight for dominance, for mating and
control of herd territories to have enough resources to guaranteed the
survival of one's herd. ;-)

Cecilia L. Fa'bos-Becker
San Jose, CA
tel./fax: 408-223-6102
e-mail: 



>
>A Happy Global Warming to All!
>Regards,Jeliko.
>----- End of Forwarded Message
>
>
N0BBS, Cecilia L. Fabos-Becker -  - San Jose, CA

At 11:58 PM 5/25/96 -0400, you wrote:

>P.S.  Are the crepes named "coronary" because they might cause one?

I don't think so... in fact, crepes alone are quite healthy and wholesome.
What makes them "coronary" are the goodies that go into it...   And Gundel,
I'm afraid is closer to the "c" word than we'd even want to admit... as is
Somloi!  But hey! One life to live, and with Hungarian Genes, we ought to
thank them previous beings for having made us all invinceble!

Enjoy, Bon Apetit and Bon Soiree.
Signing off for the night.
Aniko
>
>