Print

Email story

Comment

Email editor

You asked for it

For readers, goulash means comfort food

By ELLEN FOLKMAN
Published April 13, 2005

Pamela Huntington was looking for a recipe for American goulash. Many readers have fond memories of this dish, including Leslie Smith, whose grandmother made it for her in New Jersey and then here in Florida. Smith makes it often, but confesses that her Nana's was better! She says it's always better the next day.

Marjorie Dahl's version is her own creation. It's a favorite because it doesn't take long to make.

Anne Long, former You Asked For It columnist, shares her fantastic sour cream pancakes with Agnes Rynearson. The recipe originally appeared in Canterbury Feasts , published by Canterbury Schools of Florida in 1976. Anne was chairwoman of the committee that compiled the cookbook.

Many readers responded to Elaine Beck's request for scalloped tomatoes from one of the Southern Living annual recipe collections. Ron Johnson, Denise Renneker, Marlene Gillis and L.G. DuPont, among many other readers, share the recipe from the 1984 edition.

For: Pamela Huntington of Pinellas Park.

From: Leslie Smith of Safety Harbor.

Recipe: American Goulash.

1 1-pound box elbow macaroni, prepared according to package directions

1 pound hamburger meat, cooked and drained

1 large onion, diced

2 large celery stalks, diced

1 or 2 cans Campbell's tomato soup, no liquid added

Cook onion and celery with hamburger meat. Drain. Return mixture to skillet and add cooked macaroni and tomato soup. Simmer on stove until hot.

For: Pamela Huntington of Pinellas Park.

From: Marjorie Dahl of St. Petersburg.

Recipe: Gourmet Goulash.

1 tablespoon olive oil

1/2 cup chopped celery

1/2 cup chopped sweet onion

1/4 cup chopped green pepper

1/4 cup chopped red pepper

1/2 pound ground round steak or sirloin steak

1 141/2 ounce no salt added stewed tomatoes

1/4 teaspoon cinnamon

1/2 teaspoon fennel seed

1/4 teaspoon dried basil

1/4 teaspoon garlic powder

1/4 teaspoon seasoned black pepper

1/4 teaspoon hot pepper sauce

1/2 cup thick spaghetti sauce

1/4 cup red wine

4 ounces elbow macaroni, cooked according to package directions

Parmesan cheese

Heat oil on medium heat in a large, iron skillet. Add celery, onion, green and red peppers. Cook and stir constantly until vegetables are limp, about 5 minutes. Reduce heat and add meat, breaking into small bits. Cook and stir until meat is no longer pink. Add tomatoes and stir until well mixed, breaking up tomatoes into smaller chunks. Sprinkle cinnamon, fennel seed, basil, garlic powder, black pepper and hot pepper sauce. Mix well. Add spaghetti sauce, wine and macaroni. Mix well. Cook only until heated through. Serve sprinkled with Parmesan cheese.

Makes 4 servings.

For: Agnes Rynearson of Largo.

From: Anne Long of St. Petersburg.

Recipe: Fantastic Sour Cream Pancakes.

4 egg yolks

8 tablespoons all-purpose flour

2 tablespoons sugar

1 cup sour cream

Pinch of salt

4 egg whites, beaten stiff

Beat egg yolks until thick. Add flour, sugar, sour cream and salt. Mix well. Fold in egg whites. Cook on well-greased griddle.

Serves 4. (Maybe!)

For: Elaine Beck of Dunedin.

From: Ron Johnson of St. Petersburg, Marlene Gillis of Spring Hill, L.G. DuPont of Ocala, Denise Renneker of New Port Richey, Nancy Long of St. Petersburg, Sharon Agner of Palm Harbor and many others.

Recipe: Scalloped Tomatoes from 1984 Southern Living Annual Recipes .

1 cup diced celery

1/2 cup chopped onion

1 tablespoon butter or margarine

2 tablespoons all-purpose flour

31/2 cups peeled, chopped tomatoes, drained

1 tablespoon sugar

1 teaspoon salt

2 teaspoons prepared mustard

Dash of pepper

3 slices white bread, toasted and cut into crumbs

Saute celery and onion in butter 5 minutes or until onion is tender. Blend in flour, stirring until smooth. Add next 5 ingredients and half of toasted cubes. Spoon mixture into a lightly greased 11/2-quart casserole. Bake at 350 degrees for 30 minutes. Sprinkle with remaining toast cubes; bake an additional 15 to 20 minutes.

Makes 6 servings.

Anna Fischer is looking for recipes for Easter bread and Neiman Marcus' chocolate chip cookies . Debbie Shaner would like a recipe for sour beef gravy . Deborah Lemmon's copy of the Cake Mix Doctor got donated before she could copy two of her favorite recipes. If anyone has the cinnamon breakfast cake or pina colada cake recipes from this book, she would appreciate it.

Now for a real challenge. Rosalie Lawson inherited a cast iron Baker's coconut lamb cake pan. It is a 3-D pan, with a front and back to the lamb. She has no instructions on how to use it; can any of you readers help?

You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

[Last modified April 12, 2005, 12:51:04]