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Goulash

 

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GOULASH

Cook Time2 hours 30 minutes
Course: Dinner, Lunch
Keyword: goulash
Author: Mrs. R. E. Freund

Ingredients

  • 1 1/2 pounds stew beef or half beef and half pork the better the cut the better the goulash
  • 1 1/2 tablespoons shortening lard, butter or best olive oil
  • 2 onions medium
  • salt and pepper
  • a little vinegar
  • 1 teaspoon marjoram
  • caraway seeds
  • paprika mild

Instructions

  • Sprinkle meat with caraway seeds and a little vinegar and let stand.
  • Slice the onions and cook in the shortening until they are golden yellow.
  • Then add the cubed meat and brown from all sides, add salt and pepper to taste and the marjoram.
  • Cover and let simmer, adding water, if necessary.
  • Half an hour before the goulash is done add one large tomato (peeled and sliced).
  • Takes about 2 1/2 hours.

Notes

GOULASH WITH SAUERKRAUT: Prepare goulash as above, instead of tomato add 1 pound sauerkraut. Before serving stir in 1/2 pint sour cream.

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Cookies!, Desserts, International Foods, North Carolina State College Women's Cookbook, Norway, Sweden

Peppakaker (Swedish Gingersnaps)

Peppakaker (Swedish Gingersnaps)

This is where I am supposed to be writing a novel about nothing that has to do with the recipe. It’s because the way google works is that people who write about whatever gets ranked higher in the Google algorithm (wow- I managed to get the right the first time I tried to type it out). Feel free to just jump to the recipe (since that’s all I ever do when Pinteresting recipes- you would think that with the hundreds of cookbooks I own that I would not be doing that- but I do).

Peppakaker (Swedish Gingersnaps)

peppakakerrecipe
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PEPPAKAKER (Swedish Gingersnaps)

Course: Dessert
Cuisine: Swedish
Keyword: cookie, cooky, dessert, sweden, swedish
Author: Mrs. JM Curtis

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 1/2 cup molasses
  • 1 tablespoon ginger
  • 2 teaspoons cinnamon
  • 2 teaspoons cloves
  • 1 teaspoon baking soda
  • 3 1/2 cups flour

Instructions

  • Work butter until creamy.
  • Add sugar, molasses, spices, baking soda and flour.
  • Turn onto a floured board and knead until smooth.
  • Shape into rolls, wrap in waxed paper and chill several hours or overnight.
  • This dough may be rolled thin and cut with fancy cookie cutters.
  • Place on a greased cookie sheet and bake.
  • Temp. 325°
  • Time: 8-10 minutes
  • Yield: 8 dozen

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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver is my favorite cookie sheet and comes highly recommended by America’s Test Kitchen.