nto a bowl. Serve with goulash over the spaetzle.
often to room temperature.
Classic:.
Preheat the oven to
GOULASH:
In a large heavy
Heat oil in large deep nonstick skillet over medium high heat and brown beef.
Stir in Recipe Ready Stew Blend, tomatoes and beef broth. Reduce heat to low and simmer covered 20 minutes or until beef is tender.* Season, if desired, with salt and black pepper and sprinkle with chopped parsley. For thicker stew, gently mash 2 potatoes using a fork; stir to blend.
Goulash:
Saute onion and garlic
o not boil.
Serve goulash with sauerkraut.
Summer Sangria.
In a large chilled pitcher, combine the sugar, orange liqueur, brandy and white wine.
Cover and refrigerate for 2 1/2 hours.
When ready to serve slowly stir in club soda to taste.
Add all the fruit and ice cubes and ENJOY.
Classic Sangria.
In a large chilled pitcher, combine the red wine, orange and lemon slices, triple sec and brandy with 1 tbsp of sugar.
Cover and refrigerate for 1 1/2 hours.
Before serving add club soda and ice, taste and adjust sugar or soda as preferred.
owder into dry ingredients for Classic Pizzelles. Blend into egg mixture
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
lavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
CLASSIC ICE CREAM: To the fruit
alf (bowl) will be the classic version and the other half
Classic Pie Crust:
Add the
Heat the butter in a large pan and brown the meat over high heat for about 8 minutes. Turn the heat down to medium and stir in the tomato paste, onions, garlic and carrots and saute for a couple more minutes.
Pour in the wine, bring to a boil then stir in 3 cups of water and season with cumin, sugar, salt, and pepper. Cover and simmer for about 2 hours.
Cook the pasta as per package instructions in boiling salted water, then drain. Stir into the stew and season to taste with salt and pepper.
he pan bottom, prepare the goulash sauce:.
Pour 3 cups
Elaborating on the original recipe I adopted -- Take one of