While doing some quick research before typing up our recipe for goulash I was somewhat surprised about how many variations there are of this dish and how it has changed over the hundreds of years it has been prepared and eaten. The following is very much an American version of the dish.
One pound meat (we use kielbasa or ground beef)
One onion, diced
Garlic clove, crushed
Green pepper, diced
Paprika, caraway seed, salt and pepper, chili powder to taste
Splash of Worcestershire sauce
Squeeze of mustard
Add all of the above to a skillet and cook until done
Boil one package of elbow or shell noodles until done, drain, then add the above ingredients to the pot along with:
One can diced tomatoes
One can mushrooms
Pinch of parsley
One can of corn
And finally add tomato sauce, the amount of which will determine if you are making more of a casserole type dish or a soup.
Heat until warm and top with sour cream and shredded cheese.
A few years ago I created a project blog I titled An Old Recipe Box. To quote from the introduction: “While cleaning out a house in Villisca, Iowa I found an old, rusty green recipe box. I decided to scan each recipe, from the front of the box to the back, in the order that the box was found. I also decided I would not go through the box ahead of time but rather explore it with the reader, week by week, until finished.” Not too surprisingly the blog generated little traffic and today it receives about 500 pageviews a month. There are dozens of scanned recipes and other ephemera on the blog that give a glimpse at Midwestern life during the mid-twentieth century.
celebrated a birthday this weekend and my wife Shelly made a
cheesecake as one of the desserts. Here she shares the recipe.
oven to 350 degrees. For the crust use 1 ¾ c crushed graham
crackers, 1/3 c melted butter, ¼ c sugar and ¼ tsp salt. Mix
altogether and press into your springform pan. Bake for 10 min.
4 8oz pkg cream cheese room temp, 3 eggs room temp, 2 tsp vanilla, ½
c sour cream and 1 c sugar. Mix altogether but do not over mix.
Pour on top of the graham cracker crust. Bake for 60-70 minutes
until cheesecake is slightly browned and some cracks have formed.
You can shut off the oven and let it cool.
family’s favorite is to then add strawberry topping. I have used
canned pie filling as well.
time I used an 11 x 13 baking dish instead of the springform pan.
This way I usually only bake for 55 min.
moving to the country last winter this is our first garden out
here. We planted in a freshly tilled section of the yard and the
results have been almost unbelievable. We have put up 12 quarts of
tomatoes so far and we should easily be able to at least double that
while also making stews, soups, spaghetti, chili
and salsa. All that from seven plants. I am going to make my third
batch of salsa this weekend and thought I would share the recipe. As
usual, I don’t measure the ingredients, so flavor to your taste.
cloves (I use a hand held garlic press)
In a mixing bowl stir together all the above ingredients then add:
Basil, salt and pepper, cilantro, parsley, paprika, oregano, Tabasco, cayenne pepper and cumin. Stir well then chill or serve at room temperature with tortilla chips.
version is chunky. If you prefer more juice, puree some tomatoes and
a scoop or two of the salsa together, and add back to the bowl.
discovered this little culinary gem several years ago and will
continue to use it until I can cook no more. Whenever you cut up
vegetables get in the habit of putting the leavings in a baggie in
the freezer. Onion ends, cucumber ends, carrot ends, end chunks from
broccoli or cauliflower, tomato parts, peppers, you get the idea.
Anything you would normally throw in the trash from your veggies take
10 seconds and put them in that designated baggie in the freezer.
Once it is full, fill up a pan with water, add the contents of your
freezer stash, and boil for at least 20 minutes, or until it smells
so good you want to sample it. Add whatever spices you most enjoy
then let the broth cool. I pour mine into various sized empty butter,
cottage cheese and dip containers and freeze. Then comes the best
part; add the thawed broth instead to a recipe that calls for plain
water, to some fried foods (including ground beef, chicken or pork)
instead of oil, to casseroles, soups, to boil noodles, or even use as
a marinade. When using a slow cooker, use the broth. I have even
added the broth when making chili and it seems to me to contribute
another layer of flavor. I also boil chicken and beef bones for
specific broths, but the veggie broth is more versatile.