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

\

 

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 --

 



"Parsley, Sage, Rosemary & Thyme..."

As the chill of autumn crept in this morning, I decided to harvest the herbs from my pots and gardens and hang them up to dry in my kitchen window.  The kitchen is now filled with the fresh, sharp scents of basil, oregano, parsley, rosemary, sage, tarragon and thyme.

I will miss hurrying to the garden as I cook to snip the fresh herbs I need, but in the cold of winter, I will remember their beauty as I crush the dried leaves into the dishes I am cooking.

Bacon Corn Chowder with French Bread

 

What could be more enticing than the aroma of soup simmering on the stove and bread baking in the oven on an autumn afternoon?

 

 

Bacon Corn Chowder

 

1 lb. bacon

2 medium onions, chopped

10-15 stalks of chives, snipped

4-5 stalks of thyme, snipped

15 twists of sea salt grinder

6 twists of pepper grinder

8 medium potatoes, diced

1 package frozen corn, thawed

1 - 48 oz. can chicken broth

5-1/2 cups water

4 Tbsp. corn starch

1/2 cup half & half or heavy cream

 

1.  In soup pot, saute bacon until crisp; remove from pan and drain off half of bacon drippings

2.  Saute onions, chives, thyme, salt and pepper in remaining drippings until onions are soft

3.  Add diced potatoes, corn, chicken broth and water to pot

4.  Simmer until potatoes are soft, stirring occasionally

5.  Crumble bacon strips and add to soup

6.  Simmer for 1/2 hour or so, stirring occasionally

7.  Dissolve cornstarch in small amount of water -- add to pot and lightly boil.  Stir till thickened

8.  Stir in half & half and simmer gently for 10 minutes

 

French Bread

 

2 cups lukewarm water

2 pkg. dry yeast

2 Tbsp. sugar

1 Tbsp. salt

4 Tbsp. softened butter

6 cups flour

1/4 cup cornmeal

 

1.   In large mixing bowl, dissolve yeast in warm water.  Cover with cloth and let rise for 5 minutes

2.   Mix sugar, salt and butter into the yeast mixture --stir well

3.   Add 4 cups of flour and beat with electric mixer until smooth

4.   Add 1-1/2 to 2 cups of flour (enough to make dough stiff) and mix well by hand

5.   Sprinkle pastry board with flour and place dough on it.  Cover with cloth and let rise 10 minutes

6.   Knead the dough until smooth and elastic; Cover with cloth and let rise 10 minutes

7.   Grease large bowl with butter - punch dough down and place in greased bowl

8.   Place pan of hot water in oven; place bowl in oven, cover with cloth and let rise until double

9.   Divide dough into four pieces - place on pastry board; cover with cloth and let rise 10 minutes

10. Roll out each piece of dough to about 1/4" thick 

11. Roll up each piece of dough lengthwise to form long, slender loaf; seal edges with fingers

12. Sprinkle two baking sheets with cornmeal and place two loaves on each sheet

13. Make several diagonal slashes across the top of each loaf about 1/4" deep

14. Brush with glaze made from 2 raw egg whites, 2 Tbsp. water and 1 tsp. salt

15. Place in oven, uncovered, and let rise until double

16. Remove from oven and turn oven on to 425 degrees (leaving pan of hot water in oven)

17. When oven is heated place baking sheets into oven and bake for 10 minutes

18. Brush with egg white glaze again and turn oven down to 375 degrees

19. Bake for 20 minutes, or until bread is brown and sounds hollow when tapped with your finger

10. Remove from oven and cool

 

Serve with tossed salad for a simple, cozy meal --







Veggie Quiche

 

Delicious quiche for Sunday brunch, served with sausages & fruit

 

 

Veggie Quiche

 

Place homemade or packaged pie crust in quiche pan and bake in preheated 425 degree oven for 5 minutes.  Remove and cool.

 

Prepare Quiche:

 

1.  Saute one small onion in 3 tablespoons butter.  Add one tablespoon flour and whisk over medium   heat; slowly add 1/2 cup milk and whisk together over medium heat for 1-2 minutes, until smooth and beginning to thicken a bit.

 

2.  Remove pan from stove and stir in 3/4 tsp. salt, four grinds of pepper, 1 sprig of thyme leaves, 2 sprigs of snipped parsley, and four tiny snipped basil leaves. 

 

3.  Dice one medium tomato and drain juices; stir into mixture. 

 

4.  Whisk four eggs and add to mixture; whisk in 1/2 cup half & half.

 

5.  Stir in 3/4 cup finely grated cheddar cheese.

 

6.  Pour mixture into crust; bake at 375 degrees for 25 minutes.

 

Vegetables, herbs and cheeses of your choice can be substituted according to individual tastes and availability of fresh ingredients