The Diplomats are alive -- and cooking. Home prepared foods from as far away as Hungary, Scotland, Yugoslavia and Baltimore were among those gracing the tables of an "international picnic" hosted by the Diplomats and their families last Friday in the Press Box at RFK Stadium.

While the temperature climbed to well above 90 degrees and the players concluded their workout on the field below, their wives were putting the finishing touches on their favorite foods in a kitchen high above the bleachers. Children of all kitchen high above the bleachers. Children of all ages chased each other around the press box, to the kitchen and back again.

When it came time to bring out the food, converted equipment carts rolled the many bowls to the tables. There was noodle kugel, stuffed green peppers, crab and mushroom quiches, corn pudding, lassagne, tabouleh, stuffed grapeleaves, almond wafers, Cornish pasties, sausage plait, Scottish eggs, goulash, curried chicken, crab soup, stuffed cabbage, chicken divan, lemon bread, sweet potato pie, a watermelon fruit bowl filled with 13 varieties of fresh fruit and kifli. For dessert there were cookies, cakes and trifle.

Two of the Dips' American bachelors, Don Droege and Barney Boyce, graced the tables with a large box of Kentucky Fried Chicken.

Budweiser and Michelob beer sat cooling on ice in a far corner.

Many of the wives said they had a difficult time adapting their recipes to American products because they are so different from what they are used to buying at home (particularly flour and cream). But one would never have guessed that was the case by the dent put in the tables of food by the aproximately 75 people in attendance.

Zsuzsanna Horvath, wife of forward Alan Green, brought two of the international favorites. Unfortunately, to the dismay of many, the bowls filled with Green's British Trifle and Horvath's Hungarian Goulash were emptied before everyone got a taste. HUNGARIAN GOULASH (15 servings) 4 pounds yellow onions, chopped 8 pounds round steak, cut in cubes 1 tablespoon vegetable oil 3 green peppers, diced 6 whole tomatoes cut in chunks 6 teaspoons paprika 20 cumin seed pods Salt and pepper to taste 1 tablespoon oil

Brown the onions and steak in the oil in a Dutch oven over medium high heat. Add green peppers, tomatoes, paprika, cumin and cover with water. Cook for 15 minutes over high heat, stirring constantly. Turn the heat down and simmer for 2 1/2 hours. Serve over noodles. Noodles 5 eggs 1 teaspoon salt 2 1/2 cups flour

Mix all ingredients in a bowl and shape into a ball. With a knife shave off thin slices of dough into a large pot of boiling water and cook for 7 minutes, or until tender.