Subj : Re: Ravioli
To : Ruth Haffly
From : Dave Drum
Date : Sat May 25 2024 07:04:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> Somehow I always thought of goulash as a Hungarian dish. I have a
DD> couple recipes for Hungarian grub (Juune Meyer's cookbook in hardback)
RH> This is goulash soup--no pasta in it, just meat, peppers, onion, tomato
RH> and seasoning.
DD> Errrrmmmm, lots of soups have pasta. Chicken 'n' Noodle soup
DD> f'rinstance. Bv)=
RH> And a lot that don't, tomato soup for instance. (G)
Or beef consomme .... PPBBBBTTTT!
RH> Nothing left for the dogs? DD> Title: June Meyer's Authentic
Hungarian Beef Soup
DD> Categories: Beef, Vegetables, Potatoes
DD> Yield: 5 servings
DD> NOTES: This is a traditional winter soup. It is served
DD> in three courses. First the broth is served with fine or
DD> broad egg noodles. Then the meat and vegetables are
DD> served along with a cold sourcream and horse-radish
DD> sauce. This is a slow cooking soup, that tastes
DD> wonderful. It is worth the time it takes. It makes a
DD> cold winter day cosy. This serves a family.
RH> I only count two courses--broth with noodles, then meat and vegetables.
RH> It does look good, no matter how you count it tho.
DD> Good catch. I'd not noticed that and I've read (and cooked) that
DD> recipe several ties.
RH> My first reading it, it seemed a bit off so I re-read it slower and
RH> only counted 2 courses. Somebody can't count or add. (G)
Well, maybe math isn't her first language. Bv)= She do have some good
(and authentic) recipes, though. And some not so authentic - to wit:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: June Meyer's Authentic Csirkepaprikas *
Categories: Poultry, Vegetables, Dairy, Breads
Yield: 12 Servings
2 lg Onions; chopped
4 tb Shortening, corn oil or lard
3 tb Hungarian paprika
1/8 ts Black pepper
+=OR=+
1/8 ts Whole pepper corns
2 ts Salt
5 lb Chicken; disjointed, use
- legs, thighs, breast and
- back for best flavour
1 1/2 c Water
1/2 pt Sour cream
MMMMM------------------MODERN POTATO DUMPLINGS-----------------------
1 c Instant potato flakes
1 lg Egg
1 c Flour
1 c Water
Yes, I know this is not traditional. But it is easy,
fast and delicious.
Mix in a small bowl.
Drop by spoonfuls into salted boiling water. cook until
dumplings look done when cut in half, 5 - 6 minutes.
Drain and place into sour-cream gravy and serve.
NOTE: If you do not like dumplings, you can serve this
with some cooked wide egg noodles.
TO MAKE THE PAPRIKAS: Brown onions in shortening. Add
seasonings and chicken, brown 10 minutes. Add water,
cover and let simmer slowly until it is tender. It will
smell wonderful!
Remove chicken, add sour cream to drippings in pan and
mix well. To thicken gravy, mix into a paste 1 tb soft
butter with 1 tb flour and stir into drippings.
Add dumplings and arrange chicken on top. Heat through,
but do not boil, and serve.
* Hungarian Chicken Paprikas
Serves 6 to 8.
Every country household had a yard full of chickens.
Chicken dishes that could be slow cooked on the stove
for supper were plentiful and cheap to make. Paprikas
was a weekly dish for supper.
A pot of potato dumplings, and perhaps a platter of
pickled Hungarian peppers and a loaf of crusty home
baked bread was all that was need for ones well being.
Every meal was eaten with gusto.
Regards, June Meyer.
From:
http://june4.interaccess.com
Uncle Dirty Dave's Kitchen
MMMMM
... Politics - compound word. Poli - many and Tics - blood sucking insects!
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