Nothing dietetic at Hungarian supper
Thirty-two of St. Margaret’s parishioners and relatives came to the Global Cuisine Potluck last Saturday. Here’s what the rest of you missed: sweet and sour soup with ham, pork-filled crepes, chicken paprikash with egg spaetzle, roast pork with dumplings and caraway sauerkraut, two versions of beef goulash, stuffed cabbage rolls and sour cream cabbage slaw. For dessert, we had cheese-filled pastries called Turos Delki and poppy seed moon cake.
Next month, Saturday, Feb. 11, the potluck will focus on Cajun cuisine. Cipperly Good will be researching recipes and will provide copies on the Time and Talent Table. In the meantime, here’s a bit of background about “Cajuns.”
A Cajun is a person living along the bayous, marshes and prairies of southern Louisiana. Most are of French Canadian descent. The word Cajun began in 19th century Acadie ( now Nova Scotia) when the Acadians began to arrive from France in the early 1600s. After the British won the colony from France a century later, the Acadians, all Roman Catholics, refused to pledge allegiance to the British crown and renounce their faith for that of the Anglican Church. “They were forced from their homes in 1755,” writes historian Jason Meaux on his website, “an event known as ‘Le Grand Derangement.” Their houses were burned. They went to sea. Survivors scattered along the U.S. Eastern seaboard. In 1784, the King of Spain invited them to settle in southern Louisiana. Their cooking focused on what they could trap and fish from the bayous and grow in that hot terrain.