Wednesday, February 11, 2009

Memories from my aunts kitchen volume I - rice cake, goulash, fried tomatoes and more

My aunt Hanne was a great cook, and I have been privileged to enjoy her cooking during two decades. She left a large number of clippings and recipes behind and gave them to her grand daughter, and she, in turn, left them to me. So here is how I want to give something back to you all by publishing her recipes on the net.

Hungarian Goulash (serves 6)
(Photo: Lily15)

2 cups macaroni
1 tbsp butter
1 tbsp Parmesan cheese, grated
1 pound ground beef
1 small onion, finely chopped
1 tbsp dried (or fresh) parsley
1/4 celery, finely chopped
1 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
1 can tomatoes

Cook macaroni as directed on the package, drain and put back in cooking pan. Stir in butter and cheese. While macaroni is cooking, brown beef lightly, together with onion and celery stirring frequently in frying pan. Add parsley, salt, pepper and chili powder, together with tomatoes. Mix thoroughly and slowly add the cooked macaroni. Simmer, covered, stirring occasionally about 30 minutes.

Fried tomatoes (serves 6)
(Photo: David Besa)

1/2 cup flour
Dash of pepper
4 medium tomatoes, sliced
1/4 cup butter
1/4 cup onion, sliced
1/4 cup basil, crushed
1 can Campbell mushroom soup
1/4 cup milk

Combine, in pie plate, flour and pepper. Dip tomatoes in mix until well coated. Fry in 2 tbsp butter over medium heat, until golden.

Fry onions in remaining butter until translucent and tender, stir in Campbell soup and milk. Heat thoroughly stirring occasionally. Serve with tomatoes.

Cranberry sauce
(Photo: Tracy Ducasse)

2 cups water
2 cups sugar
1 pound cranberries
2 tbsp orange juice
1 cinnamon stick
2 tbsp orange rind, grated

Dissolve water and sugar in a saucepan, boil syrup for 4-5 minutes.

Add cranbberies orange juice, cinnamon, and boil gently. Remove cinamon after 5 minutes.

Boil cranberries gently until skin bursts. Skim off froth.

Remove from heat and stir in orange rind.

Pour mixture into container and chill.

Rice cake
(Photo: David Monniaux)

2/3 cup rice
1 3/4 pints milk
2 eggs
6 tbsp butter
6 tbsp sugar
Almond essence

Cook rice and milk until milk is absorbed in rice.

Add butter while rice is warm. Stir and add sugar.

Add eggs when mixture has cooled.

Pour mixture into baking tray. Bake for 1 1/3 hours or little less at 375 F heat.

Some conversion from imperial to metric

1 cup = 0,5 pint (23 cl fluid / 550 grams dry goods)
1 pound = 0,453 kilograms
1 pint = 46 cl

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