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.