Subj : Ravioli
To : Dave Drum
From : Ruth Haffly
Date : Sat May 25 2024 15:36:45
Hi Dave,
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)
DD> Or beef consomme .... PPBBBBTTTT!
That's used as an ingredient, not a stand alone course in this
household.
RH> Nothing left for the dogs? DD> Title: June Meyer's Authentic
DD> 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)
DD> Well, maybe math isn't her first language. Bv)= She do have some
DD> good (and authentic) recipes, though. And some not so authentic - to
DD> wit:
Authentic can vary a lot, even from cook to cook within the same
country.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
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