*** Answering a Netmail msg
Hello Andras!
 A> I've read your recipes in INTERCOOK echo and I was wondered about the
 A> hungarian dishes. I would have never known that the food from my
 A> country is so famous.
As I replied in Netmail, Andras, I'm half hungarian, so I'm particularly 
pleased to be able to share a cuisine which I know to be excellent, with 
friends from all over the world. For example, you'll have seen that Jim 
Weller is very much a fan of Gulyas, and has many recipes for dishes with 
that name. Some of them are even quite authentic!
 A> But I ask you if you could send me some SPECIAL american recepies.
 A> You know, several stuffs in USA don't exist here in Hungary.
No problems. Of course it's true the other way round, many ingredients you 
take for granted and can find easily in Budapest market, can't be found 
outside Hungary. We adored the market when we went there. My only regret was 
that we were there on a Monday and it was quiet that day.
  I hope lots of other people join in and send you some of their special 
American dishes, especially
 A> So I'm interested in the cookies, and barbecued meat.
You'll find that barbecued meat is treated completely differently in 
different parts of the States, and that where in some places ribs of beef, 
slowly cooked by smoke from various kinds of wood, is the _only_ barbecue 
worth talking about, for others, it _has_ to be chopped pork. I'm English and 
live in France, so I'm a bad person to ask about american cooking! However 
I'll set the ball rolling with a few of of the American recipes that I've 
adored since I've discovered them.
Forst of all, here are two wonderful cookie recipes. They were sent me by 
someone else from this echo, so hopefully she'll halp with some recipes for 
you. too.
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Ruth Hanschka's Snickerdoodles
 Categories: Cookies, American, Recommended
      Yield: 60 Cookies
      1 c  Soft shortening
  1 1/2 c  Sugar
      2    Eggs
  2 3/4 c  Flour
      2 ts Cream of tartar
      1 ts Baking soda
    1/2 ts Salt
MMMMM--------------------CRUSTING INGREDIENTS-------------------------
      2 tb Sugar
      2 ts Cinnamon
MMMMM--------------------METRIC MEASUREMENTS-------------------------
    225 g  Shortening
    300 g  Sugar
      2    Eggs
    350 g  Flour
      2 ts Cream of tartar
      1 ts Baking soda
    1/2 ts Salt
      2 tb Sugar
      2 ts Cinnamon
  Pre-heat oven to 400øF (moderately hot).
  Mix three first three ingredients (shortening, sugar and eggs)
  together thoroughly. Sift the next four ingredients (flour, tartar,
  soda & salt) together twice. then stir into the first mixture. Chill
  dough.
    Meanwhile, sift together thoroughly the crusting ingredients (sugar
  and cinnamon) and put onto a plate.
    Roll pieces of douch into balls the size of small walnuts. Roll in
  crusting mixture and place about 2" (5 cm) apart on ungreased baking
  sheet. Bake in pre-heated oven until lightly browned, but still soft
  (12-15 mins). These cookies puff up at first but flatten out with
  crinkled tops.
    Recipe Ruth Hanschka (Fido Cooking Echo)
    MMed IMH c/o Georges' Home BBS 2:323/4.4
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50+
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