ake a big pot of goulash and freeze for a quick
nto a bowl. Serve with goulash over the spaetzle.
GOULASH:
In a large heavy
Goulash:
Saute onion and garlic
o not boil.
Serve goulash with sauerkraut.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Cook the beef, drain.
Add onions and garlic. Saute for about 10 minutes.
Stir in everything else BUT the macaroni.
Heat to boiling, simmer 20 minutes.
Stir in macaroni, heat to boiling. Simmer 20 minutes.
Remove from heat and let sit for 30 minutes.
I'd be curious to see if the macaroni got overdone with these cooking/sitting times. I think that I'd check it after that last 20 minute simmer. Also, I'm not sure about the measurements for the alternative house seasoning. That's what the magazine said, but I bet it will need ...
lavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
In 6 qt Dutch oven, cook ground beef on medium- high until no pink remains, stirring occasionally.
Drain.
Place beef back in Dutch oven and add onions.
Stir well, and cook until onions are tender, about 10 minutes.
Add water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, house seasoning, and season salt. Stir well. Heat to boiling, then reduce heat to low, cover and simmer 20 minutes. Stir occasionally.
Stir in elbow macaroni and cover. Simmer on low for 25 minutes more, until macaroni is tender. Stir ...
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
For the toasted coconut: Preheat oven to 325 degrees F. Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.
For the simple syrup: Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about ...
mall cubes and put into goulash. Cook until potato is done
he pan bottom, prepare the goulash sauce:.
Pour 3 cups
eat. Add Venison and Jimmy Dean sausage immediately (no need to
Smother meat and sausage; add onions and garlic.
Saute, then add vinegar, tomatoes and chili powder.
Cook for about 15 minutes.
Then shred cabbage and add to mixture.
Set the oven to 200C/375\u00b0F.
In a large bowl mix everything together apart from the cream cheese and grated cheese and put into an ovenproof dish.
Dot the cream cheese, teaspoon by teaspoon evenly in and around the goulash and press down into it (it doesn't have to be too neat).
Bake in the oven for 45 minutes to an hour sprinkling the cheese on after the first 30 minutes.
When the cheese is melted and slightly browned it is ready.
Comforting, satisfying and quick.