Saturday, November 12, 2016

Spinach and Cherry Salad

  • 1 ½ cups baby spinach leaves
  • ¼ cup dried cherries
  • ¼ chopped red onions
  • 2 tablespoons shredded cheddar cheese
  • 2 slices bacon crumbled
  • Crackers (optional)

  1. ¼ cup frozen orange juice concentrated, melted
  2. ¼ cup nonfat Greek yogurt
  3. ¼ teaspoon salt
  4. 1/8 teaspoon pepper
  5. 1 teaspoon minched garlic

  6. Layer the spinach, red onion, and died cherries.
  7. Stir or shake the dressing ingredients.
  8. Add the dressing to the salad.
  9. Top with cheese and bacon.
  10. Serve with crackers if desired.
  11. Enjoy.

Wednesday, October 19, 2016

Hungarian Goulash (Kettle Gulyas)

This is Pam Wilcox Kultsar's recipe from an authentic source, her husband.  I have known Pam since school days.  I thank her for allowing me to share this wonderful recipe with you. Even Pam didn't do all the things such as the beef heart, but I have included directions in the recipe as she received it.  I have made my own revisions and notes in italics.

Hungarian Goulash (Kettle Gulyas)

8 servings best made outdoors over an open fire! (I made it in a ceramic covered iron Dutch oven on an induction cooktop.)

  • 2 medium onions, coarsely chopped
  • 2 tablespoons lard (I used butter instead.)
  • 2 1/2 lbs. beef chuck or round cut in 3/4 inch cubes
  • (If you are brave, 1/2 pound beef heart cut to 3/4 inch cubes) Pam never used this (I didn't use any beef heart either.)
  • 1 garlic clove
  • pinch caraway seeds (I used 1/4 teaspoon caraway seeds.)
  • salt (I used 1 teaspoon when browning the meat, and added 1 1/4 teaspoons salt to the liquid.)
  • 2 tablespoons paprika (sweet) (Be sure to use Hungarian Sweet Paprika because there are several kinds of paprika.)  
  • 1 medium ripe tomato
  • 2 green peppers
  • 1 pound potatoes
  • Little dumplings (spaetzle) optional (I did use the spaetzle.)
  • 16 oz. sour cream

  1. Melt lard (butter) in heavy 6-8 quart Dutch oven.  Sauté onions in lard (butter). Heat should be low so the onions don't brown.
  2. When onions are glossy, add beef cubes, stir 10 minutes, sautéing the meat with the onions.
  3. Meanwhile, chop and crush the garlic with the caraway seeds and a little salt; use the flat side of a heavy knife.
  4. Take kettle from heat. stir in paprika and the garlic.  Stir rapidly with a wooden spoon. Immediately after paprika is absorbed, add 2 1/2 quarts of warm water (cold water toughens the meat). The paprika should be browned slightly be careful not to burn.
  5. Replace covered kettle over low heat and cook for about 1 hour.
  6. While cooking, peel the tomato and cut into 1 inch pieces. Core green peppers and slice into rings. (I cut into 3/4 inch pieces per Pam's advice.)  Peel potatoes and cut into 3/4 inch dice.
  7. After meat has been braised for about 1 hour, add the tomato, green peppers and enough water to give a soup consistency. add a little salt (this is where I added 1 1/4 teaspoon). Simmer slowly for another 30 min.
  8. Add potatoes and cook the gulyas till potatoes are done. Adjust salt.  Add hot cherry pepper pods if you want a spicy hot gulyas (I did not add hot cherry pepper pods.)
  9. Cook the spaetzle in the gulyas if you want, but optional (I added the spaetzle at the same time I added the potatoes.)
  10. You can stir in sour cream, very tasty this way, but not traditional.  (I put a dollop on the top of one bowl, but later added the rest of a 16 oz. container of sour cream to the remainder of the gulyas per Pam's advice).

Sunday, September 25, 2016

Corn Casserole

  • 2 cans yellow corn, drained
  • 2 cans cream style corn
  • 16 oz. non-fat Greek Yogurt
  • 2 packages Jiffy Corn Muffin Mix
  • 1 stick butter, melted
  • 8 oz. shredded taco cheese or similar type cheese

  1. Preheat oven to 350 degrees.
  2. Spray 9 x 13 inch baking dish with non stick cooking spray.
  3. Mix corn and muffin mix together.
  4. Add greek yogurt and stir in well.
  5. Add the melted butter and stir well.
  6. Place in baking dish and bake for 55 minutes.
  7. Distribute cheese across top of casserole and return to the oven for 10 minutes.
  8. Serve and enjoy.

Olive Bread

You will need a dutch oven, a large mixing bowl, and a clean kitchen towel in order to make this recipe.

For a fresh loaf for 6:00 p.m. Dinner, start at 8 p.m the previous day, proof 14-18 hours (18 preferred) , bake at 2:00, cool from 2:00 the day of serving.
  • 3 cups bread flour
  • 1 teaspoon salt
  • ¾ teaspoon yeast
  • 1 ½ cups cool water
  • 1 jar kalamata olives, drained, pitted and chopped
  • white corn meal and flower for dusting

  1. Pat the olives dry.
  2. Mix the flour, yeast, and salt together.
  3. Add the water, stir with a spoon or with hands.
  4. Add the olives and work in some more.
  5. Cover and let proof for 14-18 hours (18 preferred)
  6. Sprinkle a clean towel liberally with a mixture of flour and corn meal.
  7. Scoop your mixture out onto the towel. Turn a few times to cover.
  8. Shape into a ball.
  9. Cover with the towel and let proof for 2 hours more.
  10. Begin heating the uncovered dutch oven at 500 degrees after 1 ½ hours after starting the second proof.
  11. After 30 minutes, add the loaf to the Dutch oven and bake with the lid on for 30 minutes.
  12. Take the lid off and bake it for another 20 minutes, so the crust is brown.
  13. Remove and let cool on a wire rack for an hour. Then you can slice it.
  14. Use to make a sandwich, or just alone or with butter.
  15. Enjoy.

Pasta Stoup (a little thicker than soup)

Stoup is thicker than soup. Here is my recipe:

1 lb. ground sausage, browned
1 teaspoon rubbed sage
1 onion, chopped
1 teaspoon refrigerated minced garlic
3 Tablespoons chicken bouillon powder
6 cups water
1-28 ounce can tomato sauce
1 small can of tomato paste
2 Tablespoons Italian seasoning
10 ounces macaroni type pasta, any shape
Parmesan cheese for topping

In a large Dutch oven, add the sage to the ground sausage, stirring to break into small pieces.
Add onion and cook until translucent.
Add the minced garlic, chicken bouillon powder and 6 cups of water. Stir.
Add the tomato sauce and tomato paste and stir well.
Add the Italian seasoning. Stir.
With medium heat, bring to a soft boil.
Add the pasta and cook 15 minutes.
Ladle into bowls and top with grated Parmesan cheese.

Sunday, July 17, 2016

Dilled Cucumber Salad

  • 1 large cucumber, peeled and sliced thinly
  • 1 red onion, peeled and sliced thinly
  • 1/3 cup white vinegar
  • 1/3 cup water
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1/8 black pepper
  • 1 teaspoon dill weed

  1. Soak red onion slices in ice water for 15 minutes.
  2. Drain the slices.
  3. Combine all the ingredients together.
  4. Stir and refrigerate at least an hour.
  5. Serve and enjoy.  

Hawaiian Pasta Salad

  • 8 ounces any boiled pasta such as rotini, macaroni, or bowties
  • 1 15 ounce can of pineapple tidbits or chunks, drained, but reserve the juice
  • 1 red bell pepper, diced
  • 8 ounces, cooked ham, chopped
  • 3 green onions, chopped

  • ½ cup lite mayonnaise
  • ¼ cup lite sour cream
  • 1 tablespoon Dijon mustard
  • 1/3 cup pineapple juice (from the reserve)
  • 1 teaspoon honey
  • 1 teaspoon cider vinegar
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon black pepper

  1. Boil and drain pasta.
  2. Add red bell pepper, pineapple, ham, and green onions.
  3. Mix.

  1. In a separate bowl, stir the lite mayonnaise and lite sour cream together.
  2. Stir in the pineapple juice.
  3. Add the honey, cider vinegar, garlic powder, and black pepper.
  4. Mix well.
  5. Pour over the pasta mixture and combine well.
  6. Refrigerate at least 2 hours.
  7. Serve and enjoy.