Easy Goulash

 

Comfort food for Saturday night supper

 

 

Goulash

 

1.  Saute one large diced yellow onion and one medium diced green pepper in soup pot

2.  Add 1-3/4 lb. ground sirloin and brown -- cook until all pink is gone

3.  Bring water to boil in separate pan and add 1 lb. elbow macaroni - turn to medium & stir till soft

4.  Add 3 tsp. salt and several twists of ground pepper to soup pot

5.  Add two 29 oz. cans Hunts Natural Tomato Sauce and two cans of water to soup pot

6.  Simmer briskly, stirring occasionally, for 15 minutes

7.  Drain macaroni and add to soup pot

8.  Simmer gently, stirring occasionally, for 20 minutes

9.  Cover and let sit on stove until desired consistency

 

A quick and simple recipe -- even better warmed up the next day



Creating the Mood

 

 

A simple dessert and coffee get-together becomes a lovely memory with the use of delicate china, lacy table linens, flowers and candles

 

We said good-bye last evening to a beloved neighbor -- seven of us gathered around the table in cozy companionship, savoring carrot cake and brownies and sharing memories

Kentucky Carrot Cake



 

Delicious and beautiful -- a recipe passed down from my Great Aunt Ethel

 

Kentucky Carrot Cake

 

In large bowl combine:

 

2 cups flour

2 cups white sugar

3 cups grated carrot

2 tsp. cinnamon

1 tsp. baking soda

1-1/2 cups cooking oil

4 eggs

1 small can crushed pineapple

 

Stir together and beat with electric mixer on medium for 1-1/2 minutes.  Pour into greased cake pans and bake at 350 degrees for 30 minutes.  Cool thoroughly.

 

Cream Cheese Frosting

 

Combine 1-3/4 lbs confectioners sugar

1 8 oz. pkg cream cheese, softened

1 stick butter or margarine, softened

2 tsp. vanilla

2 Tbsp milk

 

Stir with spoon and then beat with electric mixer until fluffy (more milk may be added if necessary to achieve desired consistency.

 

Cover cake and store in refrigerator -- perfect dessert for an autumn party!



Beef Vegetable Soup

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This delicious soup has been simmering all afternoon -- can't wait for the first spoonful!

 

 

Beef Vegetable Soup

 

1.  Brown 2 lbs stew beef, cut into small cubes, in olive oil in heavy pan

2.  In large soup pot, in olive oil, saute the following, adding one by one and stirring occasionally

     1 large onion, chopped

     1-2 carrots, sliced

     1-2 stalks celery, sliced

     1 large yellow squash, cut in half and sliced

     1 package mushrooms, sliced

     1 package green beans

     5-6 white potatoes, diced

3.  When vegetables are soft, add 1-2 cans diced tomatoes (or fresh tomatoes)

4.  Add browned meat to pot

5.  Add 4 15-oz cans beef broth and enough water to fill the soup pot

6.  Add 4-5 sprigs fresh thyme, snipped and several stalks fresh parsley, snipped

7.  Add 15-20 twists of salt grinder and 8-10 twists of pepper grinder

8.  Simmer for two hours or more

9.  Add 1 cup barley and boil for 1/2 hour -- turn down heat and simmer for another hour;

 

Note:  Skim off any excess fat from surface of soup before serving

 

Great served with popovers or a loaf of crusty Tuscan bread --