Hungarian Goulash
Put 1 tablespoon oil in a pan. Finely slice 1 large onion and fry in oil until golden brown. Add 3 teaspoons paprika. Stir it around and add the meat. You can use about a pound of chicken, beef or veal. We always like breast and shank of veal. Add a piece of green pepper, a stalk of celery, a tomato (fresh or canned), 1 bay leaf and 2 cloves. Salt and pepper to taste. Steam the meat until it draws juice. Then sprinkle 1 tablespoon of flour on the meat. Add 1 or 2 cups of water and simmer until tender. This usually takes about 2 hours. Add 1 or 2 diced potatoes for the last 1/2 hour. I like to serve this with rice, noodles or bread dumplings. This is a simple but very delicious meal!
Bread Dumplings
Toast 2 slices of bread and cut into small cubes. Take 1 cup flour, 1 egg, pinch of salt and enough water to make a soft dough. Mix in a small bowl. When smooth, stir in the bread cubes and mix well. Have a pot of boiling water ready to which you have added a teaspoon of salt. Use a tablespoon to cut spoonfuls of dough and drop into the boiling water. Cook until the dumplings float and are done. Take them out of the water with a slotted spoon and drain. Pour a little melted butter over them (about 1/4 cup). Delicious served with goulash, beef stew or pot roast. Serves 4. This recipe may be doubled.
Put 1 tablespoon oil in a pan. Finely slice 1 large onion and fry in oil until golden brown. Add 3 teaspoons paprika. Stir it around and add the meat. You can use about a pound of chicken, beef or veal. We always like breast and shank of veal. Add a piece of green pepper, a stalk of celery, a tomato (fresh or canned), 1 bay leaf and 2 cloves. Salt and pepper to taste. Steam the meat until it draws juice. Then sprinkle 1 tablespoon of flour on the meat. Add 1 or 2 cups of water and simmer until tender. This usually takes about 2 hours. Add 1 or 2 diced potatoes for the last 1/2 hour. I like to serve this with rice, noodles or bread dumplings. This is a simple but very delicious meal!
Bread Dumplings
Toast 2 slices of bread and cut into small cubes. Take 1 cup flour, 1 egg, pinch of salt and enough water to make a soft dough. Mix in a small bowl. When smooth, stir in the bread cubes and mix well. Have a pot of boiling water ready to which you have added a teaspoon of salt. Use a tablespoon to cut spoonfuls of dough and drop into the boiling water. Cook until the dumplings float and are done. Take them out of the water with a slotted spoon and drain. Pour a little melted butter over them (about 1/4 cup). Delicious served with goulash, beef stew or pot roast. Serves 4. This recipe may be doubled.
Proud new parents Anna and Nicholas Griffaton and their baby girl, Elizabeth Rose (Rosalia) who was born in Philadelphia on April 1, 1909.
How exciting to be publishing our first newsletter this beautiful time of year! Our newsletter will be published the first of each month. How appropriate for this first edition to come out on April 1, 2009 ~ this date marks the 100th Anniversary of Grandmother's Cookbook author, Elizabeth Rose von Hohen's birth! Imagine ~ 100 years ago my grandmother was born!
To honor her and her life I decided to share the “birth announcement” Easter postcard her proud parents sent back home to the old country of Germany. On the card my great-grandmother writes, “We have a new little angel, just like the one on this card.” We are still not sure how this postcard made its way back to the United States. But it certainly is something we cherish.
At the time of Elizabeth's birth her parents were living in Philadelphia. They happened to have a neighbor who was a photographer. He took this photo of the proud parents with their new baby. We feel so lucky to have this photo!
To honor her and her life I decided to share the “birth announcement” Easter postcard her proud parents sent back home to the old country of Germany. On the card my great-grandmother writes, “We have a new little angel, just like the one on this card.” We are still not sure how this postcard made its way back to the United States. But it certainly is something we cherish.
At the time of Elizabeth's birth her parents were living in Philadelphia. They happened to have a neighbor who was a photographer. He took this photo of the proud parents with their new baby. We feel so lucky to have this photo!
I have a lifetime of memories of times spent with my grandmother. She was the consummate nurturer ~ always having a goodie to offer with a cup of tea when you'd stop in for a visit. Just thinking about the fact that some of her recipes have been in our family for over 100 years is amazing to me! Tried and true, brought over from the old country by Elizabeth's mother. In her later years when she was no longer able to cook, there was one dish in particular which when asked, she always requested: Hungarian Goulash with Bread Dumplings. In remembrance of her on the day of her birth in 1909, I am sharing those recipes with you in this issue.
Grandmother's Cookbook and the Wildflower Prints in Handmade Twig Frames make the perfect gift for Mother's Day, Weddings and Birthdays. The cookbook is a gift sure to be cherished both for its simple and delicious comfort food recipes and stories of an old fashioned lifestyle. The Wildflower Prints look beautiful in a hallway, living room, bedroom or powder room. We would be happy to personalize these gifts with an autograph.
Grandmother's Cookbook and the Wildflower Prints in Handmade Twig Frames make the perfect gift for Mother's Day, Weddings and Birthdays. The cookbook is a gift sure to be cherished both for its simple and delicious comfort food recipes and stories of an old fashioned lifestyle. The Wildflower Prints look beautiful in a hallway, living room, bedroom or powder room. We would be happy to personalize these gifts with an autograph.
CONVERSATIONS WITH YOUR GRANDMOTHER
VOLUME 1 ~ APRIL 2009
It's Spring! Time to Celebrate!!!
VOLUME 1 ~ APRIL 2009
It's Spring! Time to Celebrate!!!
