Text 12253, 97 rader
Skriven 2011-06-14 23:15:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Tomatoes in chilli
==============================
 -=> On 06-14-11  07:10,  Dave Drum <=-
 -=> spoke to Jim Weller about Tomatoes in chilli <=-

 DD> Most times I use a can of Red Gold (not from concentrate) Tomato Juice
 DD> for  the base liquid in my chilli. If more liquid is needed I'll 
 DD> use chicken broth. I know cooks who make most excellent 
 DD> chilli using tomato sauce, tomato paste, tomato puree, etc. 

We use small cans of V8.  I think that we got that from one of your
recipes:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Goulasch Mitt Kartoffel Kloesse (Stew With Potato Dumplin
 Categories: German, Stew, Beef, Dumpling, Potato
      Yield: 1 Servings
 
MMMMM-----------------------GOULASCH (STEW----------------------------
      2 lb Stew beef
      2    Celery sticks,
      2 md Carrottes,
      1 lg Onion
      5 oz Can of tomato paste
      1 t  Black pepper
      1 t  Nutmeg
      1 t  Paprika
      1 t  Salt
      1 lg Bay leaves
           Caraway seeds

MMMMM----------------------POTATO DUMPLINGS---------------------------
     10 lg Potatoes(cooked)
      2    Eggs
      1 lg Onion
           Majoram
    1/2 t  Nutmeg
           Salt
           Pepper
     15    Potatoes (raw)
 
  Brown the meat in lard or shortning, add finely chopped onion
  celery cut up into small chunks and finely diced peeled carrottes
  brown a little longer til onion turn slightly glassy
  add all herbs and spices, and cover with water and simmer til
  meat is tender,perhaps adding a bit more water as this makes the
  gravy (at least 3 hrs for better taste).
  Just before serving add a bit more water, the tomato paste, and
  more salt & pepper to taste bring to a boil and thicken with flour or
  cornstarch BUT NOT TOO THICK!
  
  Kartoffel Kloesse:
  
  Boil about 10 large potatoes the night before in the peel and
  leave out on counter. Peel next morning, and grind, squeeze or
  what ever into very fine pulp. Put in large mixing bowl.
  Also add two whole eggs, 1 graded lg onion, a fair bit of ground
  or flaked majoram 1/2 tsp of nutmeg, salt and pepper.
  Take about 15 more large potatoes, peel them grade them and
  squeeze all the water out of this pulp (I use a juicer to get the
  water out) Take the completely dry potatoe starch & fiber portion and
  finely add to the mixture in bowl mix everything together well, if it
  feels a bit add a tad flour to dry and bind.  take mixture and form
  balls the size of a medium orange.
  
  Take large dutch oven type pot fill 2/3 with water add salt and
  bring to a rolling boil, gently drop in enough potatoe balls but make
  sure they do not pile up on each other or stick together, and boil.
  
  This will take about 25 - 30 minutes, at wich time they will
  float up and when they turn around without help they are ready.
  
  Take one out on plate tear appart with two forks - never, never
  cut them if they are cooked thru' (no more raw stuff in the centre)
  it's time to serve.
  
  Serve on plates about two per adult tear appart and cover
  liberally with goulash.
  
  Guten Appetit!  (Serves 4 - 6 )
  
  Leftovers can be reheated in microwave or sliced and prepared
  like home frys.
  
  From: Gunter Kirchhoff
  From: Pat Stockett                    Date: 01-25-96
  Cooking
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:17:09, 14 Jun 2011
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