Andrea, to be certain where the family came from and whether they had land or 'property', i.e. a larger estate (and/or arable land), try to find in your Dad's estate relevant documents, passports, birth- or marriage certificates, old letters, pictures - anything that will show or relate to his place of birth. Of course the easiest way would be to ask the uncle, or try to pick up contact with his children. People living in Budapest during the communist era usually did not have estates scattered about the country (except for a small place near spots where people spent on vacation maybe); but if you go back far enough of course you should find ancestors as land owners of smaller or larger sizes. The land offices of the county seats are open offices where anybody can look up ownership of parcels, provided they supply the necessary coordinate #'s, under which the office keeps those parcels listed. Which is a rather complicated system and only ownership documents will show those reference #'s. So it's a catch 22 situation. But just like the deeds show here, many (most) pieces of land changed owners throughout history. The communist system confiscated incredible amount of land, which was then distributed (usually) to the people who worked on them. Some of these confiscations were reversed after 1989; in other cases they 'compensated' the previous owners for them - usually for a pittance of the value of the land in question. But those 'correction' time frames have been closed and nobody can reclaim anything any more (this goes for most of the countries under communist rule also). Once you find his place of birth (and you know when he was born), you can request official birth certificate via the consulate assigned to your place of residence (Washington, D.C., New York or Los Angeles (http://www.traveldocs.com/hu/embassy.htm) which will show his parents' names ... or ask your uncle to secure one for you; in Hungary it will be less costly. And once you are beyond 1895, LDS (the Mormon church) will help you trace his (and your) ancestry here by you going to one of their Family History Centers (FHC) and looking for and studying the vast collection of church book microfilms they amassed in their genealogical library. Joe Equinunk, PA - USA [email protected] [email protected] wrote: > I am sorry; I should probably clarify what I am trying to find out. In > my last post I referred to how the land and boundaries of Hungary > appear so different on maps now vs. then, which complicates the tiny > amount of information I have. The problem is that while I visited my > grandmother in Budapest several times when I was young, and have had > my father's brother visit us here several times in the states, I > always felt it was not ok to ask; from my father it was clear it was a > terrible time and no one wanted to speak about it. > > Unfortunately now that my father has passed away, I just want to find > anything on a map that I can see as his hometown, the family's farm > land....anything. I will be going through some old papers with my > mother next week to try and find a birthplace or town or any other > family names. I have my father's coat of arms on a ring he & my mother > had made, but cannot find any reference to our family name, crest or > coat of arms on any online directory. > > I believe that the uncle I have in Budapest had a son, who may have > had 2 boys also, which could account for several of the Moczar's > found. I guess what I wanted to know is where they came from (my > grandfather, etc); I think I recall the area being near Sezged but > past that I have nothing. Thank you...Andrea

Andrea, have you tried a Google search for Hungarian-English translators and dictionaries? There are several websites for this; such as, www:translationguide.com. It won't be exactly as we would say it, but you can usually figure it out. There is also a way to send your English messages through a translation for your uncle to receive it in Hungarian. Do you know the name of your Moczar ancestor and the village/town in Austria-Hungary they were from? Did someone come to the United States? You can check Ellis Island to see when they arrived and from where they came. _http://stevemorse.org/_ (http://stevemorse.org/) or _http://www.jewishgen.org/databases/EIDB/_ (http://www.jewishgen.org/databases/EIDB/) . The U. S. Federal Census will give you info as well, such as where born, maybe date of arrival, occupation, other family members, etc. If you do not subscribe to Ancestry.com, perhaps others on the list would look up some information for you. Happy Searching, Sue **************One site has it all. Your email accounts, your social networks, and the things you love. Try the new AOL.com today!(http://pr.atwola.com/promoclk/100000075x1212962939x1200825291/aol?redir=http://www.aol.com/?optin=new-dp %26icid=aolcom40vanity%26ncid=emlcntaolcom00000001)

I am sorry; I should probably clarify what I am trying to find out. In my last post I referred to how the land and boundaries of Hungary appear so different on maps now vs. then, which complicates the tiny amount of information I have. The problem is that while I visited my grandmother in Budapest several times when I was young, and have had my father's brother visit us here several times in the states, I always felt it was not ok to ask; from my father it was clear it was a terrible time and no one wanted to speak about it. Unfortunately now that my father has passed away, I just want to find anything on a map that I can see as his hometown, the family's farm land....anything. I will be going through some old papers with my mother next week to try and find a birthplace or town or any other family names. I have my father's coat of arms on a ring he & my mother had made, but cannot find any reference to our family name, crest or coat of arms on any online directory. I believe that the uncle I have in Budapest had a son, who may have had 2 boys also, which could account for several of the Moczar's found. I guess what I wanted to know is where they came from (my grandfather, etc); I think I recall the area being near Sezged but past that I have nothing. Thank you...Andrea **************One site has it all. Your email accounts, your social networks, and the things you love. Try the new AOL.com today!(http://pr.atwola.com/promoclk/100000075x1212962939x1200825291/aol?redir=http://www.aol.com/?optin=new-dp %26icid=aolcom40vanity%26ncid=emlcntaolcom00000001)

Thank you for your suggestion. I had no idea there were more than the 2 or 3 relatives I knew of; I have communicated with them previously but was only over there years ago when I was very young. I now am trying to understand the geography of the county, as I've heard that there were towns or villages often with a family name, but as so much has changed, the present day maps don't have anything that I've been told. I guess if any distant relatives can give me additional areas and locations perhaps I can find out more, so I thank you for your reply. Does anyone know of any directory of family properties owned before taken by the government? Or anything about the collective farms that Hungarians either were sent to or how the properties were re-distributed later on? My father came to the US in 1957 and was very troubled by the past events of his homeland. Thus, he rarely spoke of past events & now I just want to know where the village was, where he may have grown up.....anything. Unfortunately, I have very little information to go on, but appreciate any help you may be able to give. Sincerely, Andrea There are 14 Moczar listed in Hungary. My suggestion would be to compose a form letter wit some of the pertinent information and have someone translate it in to Hungarian and mail it to these addresses. **************One site has it all. Your email accounts, your social networks, and the things you love. Try the new AOL.com today!(http://pr.atwola.com/promoclk/100000075x1212962939x1200825291/aol?redir=http://www.aol.com/?optin=new-dp %26icid=aolcom40vanity%26ncid=emlcntaolcom00000001)

Can anyone tell me if the Paprikash restaurant in the Chicago area is still open? When I go to http://www.paprikashrestaurant.com/ there is an Italian restaurant listed on that web page. Just searching the web, I see an address on Diversey Ave. and one on W. Northwest Hwy, and I don't know if it's just that they have moved and one of these addresses is more current than the other. I don't urgently need this info, I'm just trying to maintain a list of places anywhere that people can get Rusyn or related food. I had posted the current list (may be several years old) in this message: http://groups.yahoo.com/group/RusynHeritage/message/3010 and someone pointed out to me that at least one of the restaurants on the list had closed. :( I really hope that Paprikash is still open somewhere. We ate there several years ago on a trip to Chicago, and it was absolutely wonderful! Thank you for your help, Elaine E.

Hello - I just joined this list as I'm trying to find out where my family's land was in early 1900's. I have just started this process so please excuse the questions if I'm going about this the wrong way. I have found so many maps showing Hungary over the last 100 years and with all the changes and political matters I have no idea where to try and find anything. I have an uncle in Budapest however communication due to English-Hungarian language is limited for both of us. I am just trying to find any sites to begin research on that may give more information about Hungary before 1956. Thank you, Andrea **************One site has it all. Your email accounts, your social networks, and the things you love. Try the new AOL.com today!(http://pr.atwola.com/promoclk/100000075x1212962939x1200825291/aol?redir=http://www.aol.com/?optin=new-dp %26icid=aolcom40vanity%26ncid=emlcntaolcom00000001)

Andrea, There are 14 Moczar listed in Hungary. My suggestion would be to compose a form letter wit some of the pertinent information and have someone translate it in to Hungarian and mail it to these addresses. Also do the same with your uncle's letters. I am sure someone on this list will be willing to translate back and fort. Usually all that is required for payment is just a thank you. Note: In Hungarian the lastname is written first. Also the names with "ne" at the end means she is a Mrs. (Like Moczar Istvanne would be Mrs. Istvan Moczar). If you decide to write to these people I will get you the house numbers too for the addresses. Let me know. In the addresses after the "Cim;" is the name of the city/town, zip code and name of the street Joseph M. Nemeth ? Moczar Bela [PARA]Cim: Tat 2534, Fekete Istvan utca[PARA][PARA]Telefon: (70) 569-8309 ? Moczar Bela [PARA]Cim: Tat 2534, Fekete Istvan utca[PARA][PARA]Telefon: (70) 340-0693 Moczar Bt.[PARA]Tovabbi albejegyzesek eleresehez kattintson az elofizetore [PARA]Cim: Siofok 8600, Pf.:[PARA][PARA]Telefon: (30) 560-6901 Moczar Geza [PARA]Cim: Erd 2030, Tolgyfa utca[PARA][PARA]Telefon: (23) 372-403 Moczar Istvanne [PARA]Cim: Budapest, XX. kerulet 1203, Zrinyi utca[PARA][PARA]Telefon: (1) 283-6385 Moczar Janos [PARA]Cim: Pilisvorosvar 2085, Tompa Mihaly utca[PARA][PARA]Telefon: (26) 331-725 ? Moczar Janos Tamas [PARA]Cim: Vokany 7768, Kossuth utca[PARA][PARA]Telefon: (20) 294-8915 Moczar Jozsef[PARA]Tovabbi albejegyzesek eleresehez kattintson az elofizetore [PARA]Cim: Budapest, XVIII. kerulet 1183, Krasznahorka utca[PARA][PARA]Telefon: (1) 297-4312 Moczar Jozsef [PARA]Cim: Kecskemet 6000, Fehervari utca[PARA][PARA]Telefon: (76) 498-506 ? Moczar Jozsef [PARA]Cim: Budapest, XVIII. kerulet 1183, Krasznahorka utca[PARA][PARA]Telefon: (20) 595-7921 Moczar Laszlo Jozsef [PARA]Cim: Ecser 2233, Attila utca[PARA][PARA]Telefon: (29) 335-141 Moczar Sandorne [PARA]Cim: Erd 2030, Lendva utca[PARA][PARA]Telefon: (23) 375-311 ? Moczar Tibor [PARA]Cim: Szazhalombatta 2440, Vasut utca[PARA][PARA]Telefon: (23) 350-392[PARA][PARA]E-mail: [email protected] 1000s of Crests (Coat of Arms) Hungarian, German, Spanish, English & more: www.nemeth-heraldic-art.com More products: http://www.zazzle.com/nemethart* -----Original Message----- From: [email protected] [mailto:[email protected]]On Behalf Of [email protected] Sent: Friday, November 21, 2008 10:38 AM To: [email protected] Cc: [email protected] Subject: Re: [HUNGARY] In search of any info on MOCZAR name Hello - I just joined this list as I'm trying to find out where my family's land was in early 1900's. I have just started this process so please excuse the questions if I'm going about this the wrong way. I have found so many maps showing Hungary over the last 100 years and with all the changes and political matters I have no idea where to try and find anything. I have an uncle in Budapest however communication due to English-Hungarian language is limited for both of us. I am just trying to find any sites to begin research on that may give more information about Hungary before 1956. Thank you, Andrea **************One site has it all. Your email accounts, your social networks, and the things you love. Try the new AOL.com today!(http://pr.atwola.com/promoclk/100000075x1212962939x1200825291/aol?red ir=http://www.aol.com/?optin=new-dp %26icid=aolcom40vanity%26ncid=emlcntaolcom00000001) ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message

10 years for me........we will follow you Joseph. Grayce in PA On Nov 19, 2008, at 6:48 PM, Joseph J Jarfas wrote: > [email protected]

Hi Joe! I sent you an email today. One chuckle, that's all. So your new address is [email protected] I have that correct, as it came through differently in my email....... Hugz, Peggy ----- Original Message ----- From: "Joseph J Jarfas" <[email protected]> To: <[email protected]> Sent: Wednesday, November 19, 2008 6:48 PM Subject: [HUNGARY] Address change ... Hi all, after 10 years and a few months I'm changing my E-mail address. Had to resort to satellite Internet since my phone company won't get DSL anytime soon. New address: jjarfas<at>hughes.net (might send notice also privately to some). (You can imagine the amount of junk mail I'm getting, after all this time! :-) Hopefully most of them disappear once I cancel with the old ISP.) For the coming Holiday have a happy - one and all! :-) Joe Equinunk, PA - USA [email protected] ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message -------------------------------------------------------------------------------- No virus found in this incoming message. Checked by AVG - http://www.avg.com Version: 8.0.175 / Virus Database: 270.9.8/1800 - Release Date: 11/19/2008 6:55 PM

Thanks Bette, had no intention to quit! :-) As a matter of fact - because I already unsubscribed with my old address - and this message of yours came to the new one, it gives me an opportunity to test my reply capability (just in case!), and test the receive side as well of my new address. Joe Equinunk, PA - USA [email protected] Bette Butcher Topp wrote: >Just as long as you stay on the Hungarian list, Joe. We wouldn't let you >drop off of that. >Bette >

Just as long as you stay on the Hungarian list, Joe. We wouldn't let you drop off of that. Bette ----- Original Message ----- From: "Joseph J Jarfas" <[email protected]> To: <[email protected]> Sent: Wednesday, November 19, 2008 3:48 PM Subject: [HUNGARY] Address change ... > Hi all, > > after 10 years and a few months I'm changing my E-mail address. Had > to resort to satellite Internet since my phone company won't get DSL > anytime soon. > > New address: jjarfas<at>hughes.net (might send notice also privately > to some). > (You can imagine the amount of junk mail I'm getting, after all this > time! :-) Hopefully most of them disappear once I cancel with the old > ISP.) > > For the coming Holiday have a happy - one and all! :-) > > Joe > Equinunk, PA - USA > [email protected] > > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message >

Hi all, after 10 years and a few months I'm changing my E-mail address. Had to resort to satellite Internet since my phone company won't get DSL anytime soon. New address: jjarfas<at>hughes.net (might send notice also privately to some). (You can imagine the amount of junk mail I'm getting, after all this time! :-) Hopefully most of them disappear once I cancel with the old ISP.) For the coming Holiday have a happy - one and all! :-) Joe Equinunk, PA - USA [email protected]

SANDOR  ( which means Alexander , I think ) --- On Sat, 11/15/08, [email protected] <[email protected]> wrote: From: [email protected] <[email protected]> Subject: HUNGARY Digest, Vol 3, Issue 345 To: [email protected] Date: Saturday, November 15, 2008, 3:00 AM Today's Topics: 1. Hungarian name (Marlene Norton) 2. Re: Hungarian name (Joseph M. Nemeth) 3. Re: Sauerkraut ??s (Dick Thomas) 4. Elizabeth Szabo, Magyar Marketing, died Nov. 8, 2008 (MTB) ---------------------------------------------------------------------- Message: 1 Date: Fri, 14 Nov 2008 14:17:08 -0800 (PST) From: Marlene Norton <[email protected]> Subject: [HUNGARY] Hungarian name To: [email protected] Message-ID: <[email protected]> Content-Type: text/plain; charset=iso-8859-1 I found a death certificate that lists the father as "Galantin ?andor"? I know the surname is Galantin.? The given name is?written?Nandor.? Looks more like Wandor to me.? I can't find either?in the list of Hungarian names.? Any suggestions? Marlene Norton Researching Mary Galantin?Kovacs? ------------------------------ Message: 2 Date: Fri, 14 Nov 2008 16:02:00 -0700 From: "Joseph M. Nemeth" <[email protected]> Subject: Re: [HUNGARY] Hungarian name To: <[email protected]> Message-ID: <[email protected]> Content-Type: text/plain; charset="iso-8859-1" Mary, N?ndor is a Hungarian first name in English it would probably would be Ferdinand. I hope this helps, Joseph M. Nemeth 1000s of Crests (Coat of Arms) Hungarian, German, Spanish, English & more: www.nemeth-heraldic-art.com More products: http://www.zazzle.com/nemethart* -----Original Message----- From: [email protected] [mailto:[email protected]]On Behalf Of Marlene Norton Sent: Friday, November 14, 2008 3:17 PM To: [email protected] Subject: [HUNGARY] Hungarian name I found a death certificate that lists the father as "Galantin ?andor" I know the surname is Galantin. The given name is written Nandor. Looks more like Wandor to me. I can't find either in the list of Hungarian names. Any suggestions? Marlene Norton Researching Mary Galantin Kovacs ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------ Message: 3 Date: Fri, 14 Nov 2008 18:57:56 -0700 From: Dick Thomas <[email protected]> Subject: Re: [HUNGARY] Sauerkraut ??s To: [email protected] Message-ID: <[email protected]> Content-Type: text/plain; charset=ISO-8859-1; format=flowed My grandmother made several 5 gal crocks of kraut every year. YES, it is quite salty, and the first thing she did before using it was to give the needed portion a quick rinse to wash off the xs salt. Then anything cooked with the kraut was only salted to taste during cooking. Of course back in those days, we all worked hard on the farm all day, and used more salt than we should today. Even used to take salt tablets with lunch during the summer, to avoid muscle cramps. Today it's the opposite: Hi blood pressure, less exercise, and a low sodium diet :-) DickT marlo wrote: > My parents made kraut when I was small and they made it by > the barrel. Wonderful taste. I > do not remember them adding more brine after it was layered with salt. > Perhaps you can rinse > the kraut with water and some > of the salt will wash off so you > can use it. I know if you are on a > low salt diet any that you eat will taste too salty. Good luck and enjoy, > nothing better than home made. > Margaret > > > ----- Original Message ----- > From: "Cheryl Gentsy-Penkrot" <[email protected]> > To: <[email protected]> > Sent: Friday, November 14, 2008 2:09 PM > Subject: Re: [HUNGARY] Sauerkraut ??s > > > Hi Andy, > > We have made kraut several times over the years, family recipe...all we did > was to shred the cabbage, layer with salt, add more shredded cabbage more > salt repeating the process over and over, placed a board or plate over kraut > and periodically checked on it. It never seemed to be too salty or not. Did > you use canning salt? Then after six weeks we took it out of the crock or > barrel placed in freezer bags and froze it. It was and is quite good...We > never added any additional brine as the cabbage/salt mixture made its own. I > don't know how to make adjustments to yours other than to take out the > additional brine. Good Luck! > Will anxiously await to hear how it went. Hope all works out. > Cheri Gentsy-Penkrot > > > --- On Tue, 11/11/08, ANDREW CHARLENE DANIELS <[email protected]> wrote: > > From: ANDREW CHARLENE DANIELS <[email protected]> > Subject: [HUNGARY] Sauerkraut ??s > To: "HUNGARY" <[email protected]> > Date: Tuesday, November 11, 2008, 6:59 PM > > Hi to all: I'm making my first attempt at home made sauerkraut. Following > the recipes I received from this e-mail list, I bought a 5 gallon crock > being > very careful to keep everything spick & span, wash everything in boiling > water that has come in contact with the kraut during the past 4 weeks !! My > question is I added about a pint of brine after 2 weeks of fermenting to > keep > the kraut covered with brine does this in any way effect the out come. > Being > the first time I only made three 5 pound layers of cabbage. The color is > good, > the bubbles have stopped, the order is pleasant, but the taste is quite > salty ,I > don't remember this from when my Mother made kraut. Dose not filling the > crock with more cabbage have any effect? Also I never did get any succumb > when I > cleaned & changed the towel & pour boiling water over the plate to keep > everything clean. Any advise will be welcome. Thanks Andy Daniels > (Zaleczky) > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the quotes > in the subject and the body of the message > > > -------------------------------------------------------------------------------- > > > > No virus found in this incoming message. > Checked by AVG - http://www.avg.com > Version: 8.0.175 / Virus Database: 270.9.3/1787 - Release Date: 11/14/2008 > 8:32 AM > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message > > > ------------------------------ Message: 4 Date: Fri, 14 Nov 2008 21:07:18 -0500 From: MTB <[email protected]> Subject: [HUNGARY] Elizabeth Szabo, Magyar Marketing, died Nov. 8, 2008 To: "INTERNET:[email protected]" <[email protected]> Message-ID: <[email protected]> Content-Type: text/plain; charset=ISO-8859-1 I am saddened to report that Elizabeth Szabo, most recently of MagyarMarketing.com online, died this past Saturday, November 8, 2008, here in Youngstown, Ohio. She was born in Pittsburgh, Pennsylvania in 1933. Anyone who knew Elizabeth, directly or via the internet, knows that the Hungarian-American community has lost a great friend and patriot. She was a vibrant soul, leading annual tours to Hungary, and providing all sorts of information about things Hungarian. Elizabeth earned a master's degree from Kent State University near here, in Ethnomusicology. She had published articles in national publications, and also published two books about Hungarian music. Elizabeth's husband, Elmer, died in 1970. They had three sons and a daughter, Charles, Alan, Ernie, and Elizabeth, as well as 11 grandchildren. The MagyarMarketing website and marketing flyers always features a myriad of these relatives, generally wearing Hungarian-emblem clothes. Maureen Tighe-Brown ------------------------------ To contact the HUNGARY list administrator, send an email to [email protected] To post a message to the HUNGARY mailing list, send an email to [email protected] __________________________________________________________ To unsubscribe from the list, please send an email to [email protected] with the word "unsubscribe" without the quotes in the subject and the body of the email with no additional text. End of HUNGARY Digest, Vol 3, Issue 345 ***************************************

I am so sorry to read about Elizabeth. Our sympathy to her family. I ordered paprika from her and she was always so gracious and most of my Hungarian CD's came from her. I miss her newsletters and wondered about her. I will think of her every time I play one of the CD's. Margaret ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Saturday, November 15, 2008 7:57 AM Subject: Re: [HUNGARY] Elizabeth Szabo, Magyar Marketing, died Nov. 8, 2008 > > In a message dated 11/14/2008 9:10:17 P.M. Eastern Standard Time, > [email protected] writes: > > I am saddened to report that Elizabeth Szabo, most recently of > MagyarMarketing.com online, died this past Saturday, November 8, 2008, > here > in Youngstown, Ohio. She was born in Pittsburgh, Pennsylvania in 1933. > > Anyone who knew Elizabeth, directly or via the internet, knows that the > Hungarian-American community has lost a great friend and patriot. She > was > a vibrant soul, leading annual tours to Hungary, and providing all sorts > of > information about things Hungarian. Elizabeth earned a master's degree > from Kent State University near here, in Ethnomusicology. She had > published articles in national publications, and also published two books > about Hungarian music. > > Elizabeth's husband, Elmer, died in 1970. They had three sons and a > daughter, Charles, Alan, Ernie, and Elizabeth, as well as 11 > grandchildren. > The MagyarMarketing website and marketing flyers always features a myriad > of these relatives, generally wearing Hungarian-emblem clothes. > > Maureen Tighe-Brown > > > > > Maureen, thank you for publishing this about Elizabeth. I just learned > about > it yesterday. My only relationship with her was when I ordered her > products; > however, so many people have sung her praises throughout the years. She > was > a regular attendee/displays at the Penn Scenic September picnic the > William > Penn Association sponsors each year in South Western Pennsylvania. > > I do wish her family will publish a biographic sketch of her. Some of > the > Hungary List members may remember she would send us her Newsletter > including a > recipe and a link to her catalogue. It generally included Hungarian > history > or genealogy information. > > Her obituary in the Youngstown Vindicator said she also was the owner of > the > Paprika Cafe in Youngstown. A friend stopped there last year and said it > was > excellent. > > It would be hard to follow in her footsteps, but we must make a concerted > effort to interest younger generations in promoting Hungarian history and > culture. > > Marika > **************Get the Moviefone Toolbar. Showtimes, theaters, movie news & > more!(http://pr.atwola.com/promoclk/100000075x1212774565x1200812037/aol?redir=htt > p://toolbar.aol.com/moviefone/download.html?ncid=emlcntusdown00000001) > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message -------------------------------------------------------------------------------- No virus found in this incoming message. Checked by AVG - http://www.avg.com Version: 8.0.175 / Virus Database: 270.9.4/1790 - Release Date: 11/15/2008 9:32 AM

To all thank you for the friendly support & suggestions. I tasted the sauerkraut a couple day ago & it is coming down on being too salty, also I did rinse some under the cold water & this helped quite a bit. My wife Charlene (not Hungarian) also did the taste test and was really surprised how good the flavor was. Maybe she will let me do pickles or better yet Hungarian yellow peppers, anyone have a recipe? Thanks again to all Andy Still searching Zeleczky,Horvath,Beno,Bino,Urban, All from Hungary settling in Cleveland and Conneaut Ohio.

In a message dated 11/14/2008 9:10:17 P.M. Eastern Standard Time, [email protected] writes: I am saddened to report that Elizabeth Szabo, most recently of MagyarMarketing.com online, died this past Saturday, November 8, 2008, here in Youngstown, Ohio. She was born in Pittsburgh, Pennsylvania in 1933. Anyone who knew Elizabeth, directly or via the internet, knows that the Hungarian-American community has lost a great friend and patriot. She was a vibrant soul, leading annual tours to Hungary, and providing all sorts of information about things Hungarian. Elizabeth earned a master's degree from Kent State University near here, in Ethnomusicology. She had published articles in national publications, and also published two books about Hungarian music. Elizabeth's husband, Elmer, died in 1970. They had three sons and a daughter, Charles, Alan, Ernie, and Elizabeth, as well as 11 grandchildren. The MagyarMarketing website and marketing flyers always features a myriad of these relatives, generally wearing Hungarian-emblem clothes. Maureen Tighe-Brown Maureen, thank you for publishing this about Elizabeth. I just learned about it yesterday. My only relationship with her was when I ordered her products; however, so many people have sung her praises throughout the years. She was a regular attendee/displays at the Penn Scenic September picnic the William Penn Association sponsors each year in South Western Pennsylvania. I do wish her family will publish a biographic sketch of her. Some of the Hungary List members may remember she would send us her Newsletter including a recipe and a link to her catalogue. It generally included Hungarian history or genealogy information. Her obituary in the Youngstown Vindicator said she also was the owner of the Paprika Cafe in Youngstown. A friend stopped there last year and said it was excellent. It would be hard to follow in her footsteps, but we must make a concerted effort to interest younger generations in promoting Hungarian history and culture. Marika **************Get the Moviefone Toolbar. Showtimes, theaters, movie news & more!(http://pr.atwola.com/promoclk/100000075x1212774565x1200812037/aol?redir=htt p://toolbar.aol.com/moviefone/download.html?ncid=emlcntusdown00000001)

I am saddened to report that Elizabeth Szabo, most recently of MagyarMarketing.com online, died this past Saturday, November 8, 2008, here in Youngstown, Ohio. She was born in Pittsburgh, Pennsylvania in 1933. Anyone who knew Elizabeth, directly or via the internet, knows that the Hungarian-American community has lost a great friend and patriot. She was a vibrant soul, leading annual tours to Hungary, and providing all sorts of information about things Hungarian. Elizabeth earned a master's degree from Kent State University near here, in Ethnomusicology. She had published articles in national publications, and also published two books about Hungarian music. Elizabeth's husband, Elmer, died in 1970. They had three sons and a daughter, Charles, Alan, Ernie, and Elizabeth, as well as 11 grandchildren. The MagyarMarketing website and marketing flyers always features a myriad of these relatives, generally wearing Hungarian-emblem clothes. Maureen Tighe-Brown

My grandmother made several 5 gal crocks of kraut every year. YES, it is quite salty, and the first thing she did before using it was to give the needed portion a quick rinse to wash off the xs salt. Then anything cooked with the kraut was only salted to taste during cooking. Of course back in those days, we all worked hard on the farm all day, and used more salt than we should today. Even used to take salt tablets with lunch during the summer, to avoid muscle cramps. Today it's the opposite: Hi blood pressure, less exercise, and a low sodium diet :-) DickT marlo wrote: > My parents made kraut when I was small and they made it by > the barrel. Wonderful taste. I > do not remember them adding more brine after it was layered with salt. > Perhaps you can rinse > the kraut with water and some > of the salt will wash off so you > can use it. I know if you are on a > low salt diet any that you eat will taste too salty. Good luck and enjoy, > nothing better than home made. > Margaret > > > ----- Original Message ----- > From: "Cheryl Gentsy-Penkrot" <[email protected]> > To: <[email protected]> > Sent: Friday, November 14, 2008 2:09 PM > Subject: Re: [HUNGARY] Sauerkraut ??s > > > Hi Andy, > > We have made kraut several times over the years, family recipe...all we did > was to shred the cabbage, layer with salt, add more shredded cabbage more > salt repeating the process over and over, placed a board or plate over kraut > and periodically checked on it. It never seemed to be too salty or not. Did > you use canning salt? Then after six weeks we took it out of the crock or > barrel placed in freezer bags and froze it. It was and is quite good...We > never added any additional brine as the cabbage/salt mixture made its own. I > don't know how to make adjustments to yours other than to take out the > additional brine. Good Luck! > Will anxiously await to hear how it went. Hope all works out. > Cheri Gentsy-Penkrot > > > --- On Tue, 11/11/08, ANDREW CHARLENE DANIELS <[email protected]> wrote: > > From: ANDREW CHARLENE DANIELS <[email protected]> > Subject: [HUNGARY] Sauerkraut ??s > To: "HUNGARY" <[email protected]> > Date: Tuesday, November 11, 2008, 6:59 PM > > Hi to all: I'm making my first attempt at home made sauerkraut. Following > the recipes I received from this e-mail list, I bought a 5 gallon crock > being > very careful to keep everything spick & span, wash everything in boiling > water that has come in contact with the kraut during the past 4 weeks !! My > question is I added about a pint of brine after 2 weeks of fermenting to > keep > the kraut covered with brine does this in any way effect the out come. > Being > the first time I only made three 5 pound layers of cabbage. The color is > good, > the bubbles have stopped, the order is pleasant, but the taste is quite > salty ,I > don't remember this from when my Mother made kraut. Dose not filling the > crock with more cabbage have any effect? Also I never did get any succumb > when I > cleaned & changed the towel & pour boiling water over the plate to keep > everything clean. Any advise will be welcome. Thanks Andy Daniels > (Zaleczky) > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the quotes > in the subject and the body of the message > > > -------------------------------------------------------------------------------- > > > > No virus found in this incoming message. > Checked by AVG - http://www.avg.com > Version: 8.0.175 / Virus Database: 270.9.3/1787 - Release Date: 11/14/2008 > 8:32 AM > > ------------------------------- > To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message > > >

My parents made kraut when I was small and they made it by the barrel. Wonderful taste. I do not remember them adding more brine after it was layered with salt. Perhaps you can rinse the kraut with water and some of the salt will wash off so you can use it. I know if you are on a low salt diet any that you eat will taste too salty. Good luck and enjoy, nothing better than home made. Margaret ----- Original Message ----- From: "Cheryl Gentsy-Penkrot" <[email protected]> To: <[email protected]> Sent: Friday, November 14, 2008 2:09 PM Subject: Re: [HUNGARY] Sauerkraut ??s Hi Andy, We have made kraut several times over the years, family recipe...all we did was to shred the cabbage, layer with salt, add more shredded cabbage more salt repeating the process over and over, placed a board or plate over kraut and periodically checked on it. It never seemed to be too salty or not. Did you use canning salt? Then after six weeks we took it out of the crock or barrel placed in freezer bags and froze it. It was and is quite good...We never added any additional brine as the cabbage/salt mixture made its own. I don't know how to make adjustments to yours other than to take out the additional brine. Good Luck! Will anxiously await to hear how it went. Hope all works out. Cheri Gentsy-Penkrot --- On Tue, 11/11/08, ANDREW CHARLENE DANIELS <[email protected]> wrote: From: ANDREW CHARLENE DANIELS <[email protected]> Subject: [HUNGARY] Sauerkraut ??s To: "HUNGARY" <[email protected]> Date: Tuesday, November 11, 2008, 6:59 PM Hi to all: I'm making my first attempt at home made sauerkraut. Following the recipes I received from this e-mail list, I bought a 5 gallon crock being very careful to keep everything spick & span, wash everything in boiling water that has come in contact with the kraut during the past 4 weeks !! My question is I added about a pint of brine after 2 weeks of fermenting to keep the kraut covered with brine does this in any way effect the out come. Being the first time I only made three 5 pound layers of cabbage. The color is good, the bubbles have stopped, the order is pleasant, but the taste is quite salty ,I don't remember this from when my Mother made kraut. Dose not filling the crock with more cabbage have any effect? Also I never did get any succumb when I cleaned & changed the towel & pour boiling water over the plate to keep everything clean. Any advise will be welcome. Thanks Andy Daniels (Zaleczky) ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message -------------------------------------------------------------------------------- No virus found in this incoming message. Checked by AVG - http://www.avg.com Version: 8.0.175 / Virus Database: 270.9.3/1787 - Release Date: 11/14/2008 8:32 AM

Mary, Nándor is a Hungarian first name in English it would probably would be Ferdinand. I hope this helps, Joseph M. Nemeth 1000s of Crests (Coat of Arms) Hungarian, German, Spanish, English & more: www.nemeth-heraldic-art.com More products: http://www.zazzle.com/nemethart* -----Original Message----- From: [email protected] [mailto:[email protected]]On Behalf Of Marlene Norton Sent: Friday, November 14, 2008 3:17 PM To: [email protected] Subject: [HUNGARY] Hungarian name I found a death certificate that lists the father as "Galantin ?andor" I know the surname is Galantin. The given name is written Nandor. Looks more like Wandor to me. I can't find either in the list of Hungarian names. Any suggestions? Marlene Norton Researching Mary Galantin Kovacs ------------------------------- To unsubscribe from the list, please send an email to [email protected] with the word 'unsubscribe' without the quotes in the subject and the body of the message