May 23, 1956 Hungarian Goulash, Garlic Buttered French Bread, Coconut Custard Pie

Hungarian Goulash

2 lbs beef chuck
1 c. chopped onions
1/4 c. shortening
1 T. flour
1 1/2 t. salt
1 T. paprika
2 c. bouillon (2 or 3 bouillon cubes in 2 c. hot water
1 8-oz. can tomato sauce
2 c. peeled diced tomatoes
1 clove garlic, minced
1 Bouquet Garni (1 bay leaf, 1 stalk celery and leaves, 2 T. chopped parsley, 1 t. thyme all tied up in a piece of cheesecloth)

Brown beef in shortening, add onions and continue to cook until onions are lightly browned. Stir in flour, salt and paprika. Add remaining ingredients; heat to boiling. Cover, simmer about 1 1/2 hours until meat is tender. Remove Bouquet Garni. Serve with hot macaroni or buttered noodles. Serves 6.

Garlic Buttered French Bread

1 loaf French bread
1/2 c. butter
1 clove garlic, cut in half
1/4 t. paprika
1/2 t. thyme
Dash cayenne

Cut bread into slices on the diagonal being careful not to cut all the way through. Cream butter, add garlic and seasonings, let stand 10 minutes. Remove garlic. Spread on one side of each slice of bread. Bake at 400 degrees for 15 minutes or until toasty and hot.

Coconut Custard Pie

4 eggs
2/3 c. sugar
1/2 t. salt
2 c. milk
1 t. vanilla
3/4 c. shredded coconut (toasted if desired)
1/4 t. nutmeg
1 baked 9" pie shell

Beat eggs, add sugar, salt, milk and vanilla. Mix well. Strain. Stir in coconut. Pour into WELL BUTERED 9" pie pan. Sprinkle with nutmeg. Place pan in large pan of hot water 1" deep. Bake at 325 degrees until knife inserted 1" from venter comes out clean. COOL AT ROOM TEMPERATURE. Do not refrigerate or custard will stick to pan. Loosen custard thoroughly from pan with knife. Shake gently to loosen from bottom. Slide it quickly into baked and cooled pie shell. Shake gently to settle.

Note: Custard pie baked this way will have that much-to-be-desired crisp crust. You may bake it by pouring mixture into unbaked pie shell, bake at 425 for 15 min. then reduce heat to 325 degrees and bake 30 minutes. Crust will not be as crisp as baked the other way.

November 1, 1955 Hungarian Goulash, Raisin Crunchies

Hungarian Goulash

2 lbs boneless veal, cut into 2-inch cubes
1/4 c. flour
1/4 c. shortening
1 c. onion, chopped
2 T. chopped green pepper
1 t. paprika
1 t. salt
2 c. tomatoes, cooked
1 clove garlic, minced
2 bay leaves
1 T. chopped parsley

Roll veal in flour. Brown on all sides in hot shortening in heavy skillet. Add remaining ingredients, cover and cook slowly 2 1/2 hours. The sauce will be thick enough to serve with the meat. Serve with hot cooked rice or noodles.

Note: Those of you with freerzers will want to remember that veal freezes well. Wrap it properly for freezing and freeze it quickly at zero degrees or lower. Then use veal within 6 or 7 months.

Note: To complete meal add a green salad, cookies and fruit.

Raisin Crunchies

2 c. flour
3 t. baking powder
1 t. salt
1 1/3 c. shortening
1 1/3 c. sugar
2 t. grated orange rind
2 eggs
1/2 c. evaporated milk
6 c. cornflakes
2 c. seedless raisins
1 c. broken nuts

sift flour, baking powder and salt. Cream shortening and sugar. Add orange rind and eggs and mix well. Stir in about half of the flour mixture, then add the evaporated milk and stir in the rest of the flour. Fold in cornflakes, raisins and nuts. Drop from a teaspoon about 2" apart on lightly greased baking sheet. Bake at 350 degrees about 15 minutes, or until lightly browned. Remove from pan at once. Makes 8 dozen cookies.