Ingredients
½ tsp salt
½ tsp dry mustard
1 tsp celery or poppy seed
3 Tbl sugar
1/3 cup Champagne wine vinegar
1 cup vegetable oil
1 Tbl onion grated
Directions
Mix all ingredients together, shaking well to blend. Chill and serve.
Hungarian Style Goulash March 27, 2013
Ingredients
3 Tbl butter
6 medium onions, thinly sliced
2 pounds beef for stew, cut in 1-inch cubes
¼ cup paprika
1 tsp salt
8 oz sour cream
egg noodles or mashed potatoes
Directions
In hot butter cook onions until lightly browned. Add meat, salt and paprika. Add enough water to cover, reduce heat and simmer until meat is fork tender. About 1 ½ to two hours. Stir in eight ounces of sour cream just before serving. Serve with egg noodles or mashed potatoes.
Note: Nana changed the recipe by flouring the beef before browning it. She also added carrots and sometimes potatoes about 30 minutes before the goulash finished cooking.
Oven Stew
Ingredients
1 ½ lbs stew meat
2 cups canned whole tomatoes
1 cup celery, sliced
2 medium onions, sliced
6 carrots, chopped into chunks
1 tsp salt
2 tsp sugar
3 tsp tapioca
1 clove garlic
½ cup fresh bread crumbs
Directions
Combine all ingredients in an oven-safe container. Cover tightly and bake at 350 degrees for two hours and 30 minutes.
Belgian Beef Stew
Ingredients
2 Tbl vegetable oil
2 cups onion, sliced
2 cloves garlic, crushed
2 Tbl vegetable oil
3 lbs beef, cut in 2” cubes
6 carrots, sliced
6 mushrooms, sliced
2 bay leaves
¼ tsp dried thyme
1 can beer
1 cup water
1 beef bouillon cube
1 tsp vinegar
Parsley
Directions
Heat two tablespoons of vegetable oil in a Dutch oven. Sauté onion and garlic until soft and slightly browned. Remove and set aside. Heat two tablespoons of vegetable oil in a Dutch oven and brown beef on all sides, about 10 to 15 minutes. Add onion, garlic, carrots, mushrooms, bay leaves, thyme, pepper, beer, bouillon and water. Bring to a boil, then simmer for two hours. Remove bay leaves. Thicken the gravy with one tablespoon flour blended with ¼ cup water and vinegar. Add to stew and stir until thick and bubbly. Sprinkle with parsley. Serve with mashed potatoes.
Boatman Stew
This tomato-based seafood stew is best served with warm crusty rolls with lots of real butter.
Ingredients
¾ tsp salt
2 lbs fish, cut into chunks. Grouper is best. Shrimp and scallops make nice additions.
2 large onions, sliced
½ cup olive oil
19 oz canned tomatoes
8 oz canned tomato sauce
1 tsp crushed red pepper
1 Tbl dried parsley or 2 Tbl fresh
½ cup white wine
1 ½ cup water
Directions
Salt fish and let stand. Meanwhile, brown onions in oil in a large soup pot. Add tomatoes, tomato sauce, red pepper, parsley, wine and water. Simmer for 30 minutes. Add fish. Continue to simmer until fish is cooked. Add salt and pepper to taste.
Mama’s Chili
Ingredients
1 Tbl vegetable oil
2 cloves garlic, minced
½ cup onion, chopped
¼ cup scallion, chopped
¾ cup bell pepper, chopped
1 cup each: carrot, celery, mushrooms, all chopped
1 can crushed tomatoes
4 cans kidney beans
1 large can tomato paste
1 bag frozen corn
1 (12 oz) can of beer
½ tsp cumin
½ tsp crushed red pepper
¼ tsp cayenne pepper
2 Tbl chile powder
¾ lb ground beef
2 lb cut of London Broil, cut into bite-size pieces
Directions
Heat oil in a heavy pot. Add the onion and garlic; sauté briefly. Add the scallion, pepper, carrot, celery and mushrooms. Cook until tender, but not mushy. Remove vegetables. Brown ground beef; drain and set aside. Brown London Broil pieces. Add all the ingredients to the pot. Cook in the pot for one hour. Move to a crock-pot and cook on auto for three to four hours.
Shaker Chicken and Noodle Soup
Ingredients
13 cups chicken stock
¼ cup dry vermouth
¼ cup butter
1 cup heavy cream
½ lb medium egg noodles (about 4 cups)
¾ cup flour
1 ¼ cups water
2 cups diced, cooked chicken
salt and pepper to taste
chopped parsley
Directions
Combine one cup of the stock, the vermouth and the butter. Bring to a boil and boil rapidly until mixture is reduced to about ¼ cup. It should have a syrupy consistency. Stir in the cream and set aside. Meanwhile, heat remaining stock to a boil. Add noodles and cook just until tender. In a separate bowl, blend flour with water until smooth. Stir into noodles. Stir until mixture boils one or two minutes. Add cream mixture and chicken. Season with salt and pepper. Heat to serving temperature. Garnish with chopped parsley.
Roasted Chicken and Wild Rice Soup
Ingredients
1 (6 oz) box wild rice mix
1 Tbl olive oil
1 ½ cups red onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
2 garlic cloves, chopped
1 (8 oz) package of mushrooms, halved
¼ cup all-purpose flour
½ tsp dried tarragon
¼ tsp dried thyme
2 cups water
2 Tbl dry sherry
2 cans chicken broth
1 (12 oz) can evaporated milk
3 cups shredded roasted chicken
Directions
Prepare rice according to box instructions. Set aside. Heat oil in large pot. Add onion, celery, carrots, garlic and mushrooms and sauté for six minutes or until onion is translucent. Add flour, tarragon, thyme to vegetable mixture and cook for one minute, stirring frequently. Add liquid ingredients. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir in cooked rice and chicken. Cook for 10 minutes.
Chicken Ball Soup
Ingredients
1 cup chopped fresh mushrooms (1/4 lb)
½ cup sliced green onions
2 Tbl olive oil
1 tsp lemon juice
¼ tsp each: salt, pepper, oregano
8 cups chicken stock
3 oz egg pastina (3/4 cup)
40 chicken balls
2 egg yolks
1 cup light cream
¼ cup grated Parmesan cheese
salt and pepper to taste
Directions
Sauté mushrooms and onions in oil in skillet until tender. Sprinkle with lemon juice, salt, oregano and pepper while cooking. Meanwhile, heat chicken stock to boiling. Add mushroom mixture and pastina. Boil two to three minutes. Add chicken balls and continue cooking until balls are done. Turn off heat. In a separate bowl combine yolks, cream and cheese. Blend well, then whisk or beat into hot soup. Season with salt and pepper. Whisk while heating to serving temperature. Serve garnished with chopped parsley.
For the Chicken Balls:
(makes about 40)
1 cup ground, boned chicken breast
2 Tbl chopped parsley
2 egg whites
½ cup fine dry bread crumbs
1 Tbl grated Parmesan cheese
¼ tsp salt
¼ tsp pepper
Combine all ingredients and blend very well. Chill until firm enough to handle. Shape into small balls. Chill. Cook balls, either in the soup or in boiling salted water, until they float to the top, about 10 minutes. Cooked balls freeze very well.
Mama Pappas’ Greek Lemon Soup
Nana Hazel’s favorite version. She often used four to five cans of chicken broth and two boneless chicken breasts instead of a whole chicken. She found it much easier and just as tasty. Nana also added grated carrot to this soup.
Ingredients
1 (3 lb) whole chicken
3 quarts water
4 eggs
½ cup lemon juice
½ box orzo pasta
salt and pepper to taste
Directions
Cook chicken in water (covered) for two hours. Let cool. Remove chicken from broth and pick meat from bones. Set aside. Add water to chicken broth to make three quarts. Bring to a boil and add orzo pasta. Simmer for 30 minutes or until tender.* Beat eggs with one tablespoon water until light. Add lemon juice. Add some hot broth to this mixture and pour entire egg mixture into broth. Add chicken to soup if desired. Salt and pepper to taste.
a little of each 