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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