Saturday, March 16, 2019

Rosie's Recipe--Potato Soup


Happy St. Patrick's Day. This may not be an official Irish recipe, but it's still a nice St. Paddy's Day dish, and with spring still a long way away for many us, it's also a nice, soothing hot soup for a cold winter night. 

This classic dish comes from the Rosie's Riveting Recipes cookbook, although many of you may have similiar versions in your own family recipe boxes. 

GM


POTATO SOUP

   2 cups raw potatoes
   2 tablespoons margarine
   1 tablespoon chopped onion
   1 quart milk
   1 1/2 teaspoons salt
   pepper

Chop potatoes fine or grate them. Add potatoes, margarine, and onion to the milk. Cook the mixture over low heat until the potatoes are tender, stirring regularly. By that time the starch from the potatoes will have thickened the milk slightly. Add salt and pepper.

Modern Variation: To give this soup some extra zing try adding bacon, ham, or corn. Butter or olive oil may be used instead of margarine.


Saturday, March 9, 2019

Rosie's Recipe -- Hungarian Goulash


Sometimes good things can happen when we least expect it, and where I come from, we call this a happy accident.

When I tested this historic recipe for Rosie's Riveting Recipes, I of course started preparing it according to the original recipe. Tomatoes are an option, but I decided to use a can of diced tomatoes instead of fresh. Popped open the can and dumped them in, only to discover that I'd added Italian style tomatoes instead of plain tomatoes. Well, no harm done. In fact, that extra flavor gave the recipe some added zing. So, even though it's not listed as an "official" ingredient, try it with a can of Italian flavored tomatoes, or add a teaspoon of Italian seasoning. You'll love it.

By the way, this recipe is also featured in my Marina Martindale novel The Letter. You know, there's nothing quite like a nice, homemade romantic dinner for two. 


GM


HUNGARIAN GOULASH

   2 lbs beef chuck, neck or flank meat
   2 tablespoons butter, margarine or drippings
   1 cup chopped onion
   1 cup water
   1/8 teaspoon caraway seed (if desired)
   1/2 teaspoon marjoram
   1 1/2 teaspoon salt
   1 clove garlic
   Paprika

Cut meat into 1-inch cubes. Let onion brown in butter, then add meat and let it brown lightly. Add caraway seed, marjoram, salt, chopped garlic and enough paprika to create a noticeable red color. Add 1 cup water, cover and simmer for 2 1/2 hours. Add more water if necessary. Whole potatoes may be added to the goulash 1/2 hour before done. Some goulash recipes call for the addition of tomatoes. Strained tomatoes may be substituted for water in this recipe. Makes 6 servings.

Note: Beef or chicken broth can also be substituted for water.

Thursday, February 28, 2019

My Grandmother's Green Beans


I think every family has favorite recipes which have been passed down generation to generation. One of our family favorites was my grandmother's green beans. She cooked them for years, as did my mother. I've played with the recipe a little over the years, but not too much. It's an oldie but a goody, and there are probably a lot of other grandmothers out there who made this dish as well. Here is my interpretation. Please consider this recipe a guide as I never make it the quite the same way twice. (And I don't think Grandma ever did either.)

GM


GRANDMA'S HOMEMADE GREEN BEANS

   1 to 1 1/2 pounds fresh green beans
   3 or 4 red potatoes
   3 or 4 slices of bacon
   1/2 cup chicken broth
   water

Wash green beans, snap off ends, snap into bite-sized pieces and drop into a large mixing bowl. Scrub and dice the potatoes and add them to the beans. Cut bacon slices into small pieces and brown in a small stockpot. Once bacon is browned dump in the green beans and potatoes. Add chicken broth, stir, and cover. Reduce heat to low and simmer for approximately 30 to 45 minutes, or until the potatoes are tender and cooked all the way through. Stir occasionally, and, if necessary, add small amounts of water or chicken broth to prevent the beans from scorching. Salt and pepper to taste. Serve as a side dish with pork roast, pork chops or fried chicken.