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


.... Are you sure you really want to know that?

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