Mlecna Polevka s Nudlemi aneb Kapani
MILK SOUP WITH NOODLES OR NOODLE BATTER
2 quarts milk
1 tbsp. butter
Egg noodles (made from one egg)
1 tsp. salt
Bring the milk to a boil. Add the noodles, salt, and butter. Cook slowly until the noodles are cooked.
Variation:
Beat 2 eggs until frothy. Add 5 tbsp. milk, ½ tsp. salt, and ¾ cup flour to make a medium thin batter. Set a colander over the boiling milk. Pour the batter into the colander and press it through quickly. The batter will drop through the colander in long strings and make little curls in the boiling milk. Cook five minutes longer and serve.
Gulas
GOULASH
¼ lb. lean pork
1¼ lb. stewing beef
Cut meat into bite size pieces
Place the meat in pressure cooker with 7 cups water or boil in kettle.
Add:
1 tsp. celery salt
1 tsp. chili powder
1 tbsp. finely chopped celery (optional)
1 tsp. flaked parsley
¼ cup coarsely chopped onion
1½ tsp. salt
1/8 tsp. pepper
¼ tsp. paprika
Boil 50 minutes under 10 lbs. pressure or boil until tender.
While the above is cooking place 2 tbsp. grease in a medium sized skillet on medium heat. Blend in 6 tbsp. flour. Brown, stiring frequently. Cool. Add 1½ cups water gradually. Stir until smooth. Set aside.
Place 8 large gingersnaps in a bowl. Pour ½ cup water over the ginger snaps. Set aside until the meat is done.
When the meat is tender, add the ginger snaps and the browned flour mixture.
Add:
2 cups Heinz catsup
1 tbsp. brown sugar
2 tbsp. vinegar
½ cup water
½ can No. 303 red kidney beans (or more if desired)
This makes 6 servings. Goulash is best when allowed to set 3 or 4 hours after being prepared. If goulash becomes quite thick ½ cup water may be added.
