How would you finish off your last supper on Earth? Many Hungarians might choose Mákos Szelet, better known as poppy seed squares. This recipe is from the Old World Hungarian Cookbook prepared by the ladies of the Hungarian United Church of Montreal and donated to me by my Hungarian neighbor.

When I bought my first house I went to dinner at the Blue Danube around the corner on Ottawa Street, touted as Windsor’s one and only authentic Hungarian restaurant. It offered traditional Hungarian specialty dishes such as Hungarian Goulash and Wiener Schnitzel (lightly breaded veal cutlet ).

Gizella and Miklós Kázmér (the names are pseudonyms) live up the street. I got to know them best while doing some research for a lesson plan. I’d asked the Kázmérs, both originally from Hungary, to send a letter to one of their friends, a Mrs. Marki who lived in Budapest, requesting information on the geography of her city. When I received the reply it was written in Hungarian so Mr. and Mrs. Kázmér invited me for dinner and a translation session.

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