Around Europe in a bowl: from Italian and Portuguese soups to Hungarian goulash

RECIPE FINDER

October 27, 1993|By Ellen Hawks | Ellen Hawks,Staff Writer

Catering to the request of Nevada Aligaier of Glen Burnie, who sought two recipes, was easy. Italian wedding soup and a Hungarian goulash recipe, which she believes was once printed on the side of a Hunt's tomato sauce can, turned out to be favorites of several readers.

And a request for Portuguese bean soup, from Gene Watson of Glen Rock, Pa., was answered by Mrs. John P. Wilson of Royal Oak whose recipe was from the Women's Board of the Montgomery General Hospital in Olney.

Wilson's Portuguese bean soup

2 (15-ounce) cans red kidney beans

1 small onion, sliced

1 clove garlic, chopped fine

1 large potato, cut up

1 tablespoon shortening

1/4 teaspoon each, pepper and paprika

salt to taste

2 (15-ounce) cans tomato sauce

1 ring of Portuguese or Italian sausage, sliced

2 quarts water

1 or 2 tablespoons lemon juice

1/4 small head cabbage, chopped

1/2 cup uncooked macaroni

1/4 cup chopped celery

Cook beans, onions, garlic, potatoes, shortening, salt, pepper and paprika for 15 minutes. Add water. sausage, tomato sauce and lemon juice. Cook 2 hours on low heat. Add cabbage, macaroni and celery and cook 15 minutes more.

* Doris Wachter of Baltimore sent in a Hungarian goulash recipe that she called "Balkan stew" and which calls for Hunt's tomato-herb sauce.

Wachter's Balkan stew

Makes about 6 servings

1 1/2 pounds cubed stewing beef

salt and pepper

flour to coat meat

Wesson oil (for browning and sauteeing)

1 cup each diced onions and carrots

2 tablespoons Hungarian paprika

2 cups beef broth

1 (15-ounce) can Hunt's tomato-herb sauce

3/4 cup sour cream

Sprinkle meat with salt and pepper and coat lightly with flour. In a Dutch oven, brown half the meat at a time in 1/4 cup of oil and remove. Add 1 tablespoon oil to the pot and saute onions and carrots for 2 to 3 minutes. Add paprika and saute 1 minute longer. Stir in broth and tomato sauce. Return meat to pan and simmer, uncovered, for 1 to 1 1/2 hours. Remove from heat and cool slightly. Stir in sour cream. Do not boil. Serve over cooked noodles.

* Olive D. McMonegal of Glen Burnie sent in Chef's choice for an Italian wedding soup. She wrote that the recipe came from a neighbor who was Italian and who, whenever she made the soup, "always gave our family a nice portion."

McMonegal's neighbor's Italian wedding soup

Serves 6 to 8

Meatballs

1 pound lean ground meat (a combination of veal and pork is good)

1 egg

1/2 cup freshly Romano cheese

1/4 cup finely chopped onion

1/4 cup unseasoned bread crumbs

1/8 teaspoon nutmeg

1/4 cup parsley

Mix all ingredients, blending with your hands. Shape into small balls about the size of marbles.

SOUP

2 tablespoons olive oil

2 cloves garlic, finely chopped

2 medium onions, finely chopped

3 tablespoons all-purpose flour

8 cups homemade beef broth

1 pound fresh spinach

1/2 pound fine, small pasta

2 tablespoons grated Romano cheese

Heat the oil in a heavy pot and cook the garlic and onion over medium heat until the onion turns a caramel color. Sprinkle the flour on top and saute a few moments until flour is light brown. Pour the broth into the pot, stir and bring to a boil. Add the meatballs and cook 8 minutes. Then add the spinach (cut up if leaves are too large) and the pasta. Cook about 7 minutes until pasta is tender. Before serving, sprinkle with Romano cheese.

* Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

Recipe requests

* Susan Jones of Glen Burnie "was passing through Breezewood, Pa., recently and stopped for lunch at Bob Evans' General Store Restaurant. We ordered potato soup and it was delicious, and I'd love to be able to duplicate that soup at home for me and my dad," she wrote. She said the soup had large chunks of potato, pieces of carrot and celery; it was creamy, but not thick; and it had a mild onion flavor.

* Charles Dixon of Sykesville writes that he regrets that he didn't get his mother's recipe for Baltimore peach cake "before she passed on. So if you will help me out before I go ..."

* Pricilla Jenkins of Cockeysville also wants a peach cake recipe that has fresh peaches and a glaze on top. "Thanks a million to whoever will share it with me," she wrote.

* Frances R. Sanda of Baltimore would like to find an amaretto cookie recipe.

* Sharon Owens of Baltimore wants to find a black bread recipe similar to the one served at the Steak and Ale restaurants. "It has a sweet flavor and is wonderful," she wrote.

* Paula A. Moore of Owensboro, Ky., wants a recipe for broccoli corn bread.

*

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Please print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278.

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.