| EUROPEAN COOKING III |
| A.) HUNGARIAN GOULASH/Continued: |
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| constantly. Simmer, uncovered, stirring occasionally, 15 mins. longer. Just before serving, slowly stir 1/2 cup of the hot gravy into sour cream in a small bowl. Add this slowly to the beef mixture; stir to blend. Heat, but do not boil. The goulash can be served with sauerkraut, or if you like, it can be served over egg noodles. |
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| FLAG OF SWEDEN |
| DISH FROM SWEDEN |
| A.) ROAST PORK STUFFED WITH PRUNES: |
| 8 medium potatoes; 4 lbs. pork loin; 14 - 16 pitted prunes; 1 lemon, halved; 1 tsp. salt; 1/4 tsp. pep- per; 1 tsp. grnd ginger; 1 10oz. can of beef broth; 1/4 cup of butter or margarine melted; 1/2 tsp. pap- rika. |
| GRAVY: 3 tbls. all-purpose flour; 1/4 tsp. ground ginger; 1/2 cup milk: |
| 1.) Wash and peel the potatoes and cut them into slices, 1/8" thick, down through the top of each potato (but not through the bottom). Place the potatoes in ice cold water to chill, for about 1 hr. 2.) Wipe the pork with damp paper towels, and trim off the excess fat. Pre-heat the oven to 350F. With a long, narrow sharp knife, starting at each end, pierce through to center of the pork loin. Then using your fingers, push the prunes into the holes to fill completely. Rub roast on all sides with half lemon, then sprinkle with salt, pepper, and ginger. 3.) Insert a meat thermometer into center muscle of the pork, away from the bone. Place, with fat side up, in a shallow roasting pan without a rack; pork will rest on bones. Pour beef broth around the pork. Cover the pan with aluminum foil, or use a tight-fitt- ing lid. Roast, covered, for 30 mins. 4.) Remove the roast from the oven. Drain the potatoes, and dry on paper towels. Roll the potatoes twice in melted butter and paprika. Then place them around the roast and pour the remainder of the paprika/butter over the potatoes. Roast the pork, un- covered, basting every 1/2 hour with the pan drippings; add water, if needed. 5.) Roast 1 hour and 20 mins., or until the thermometer registers 175F. Remove the roast and potatoes to a heated platter, and keep warm in a low oven. To make the gravy, Pour the pan drippings into a 2-cup measuring cup, and skim off the fat, reserv- ing 2 tbls. of the fat. Return the drippings to the roasting pan, and stir in flour and the ginger until smooth. Cook, stirring over low heat, to brown flour slightly. Add water to pan drippings to make 1 1/4 cups Gradually stir into flour mixture, along with the milk; bring to boiling, stirring until thickened. Serve hot with the pork. Serves 8. |
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| FLAG OF SPAIN |
| TWO DISHES FROM SPAIN |
| A.) CHICKEN & SAUSAGE PAELLA: |
| 3 lbs. chicken drumsticks; 2 tbls. all-purpose flour; 1/4 cup vegetable or olive oil; 1/2 lb. Italian mild sausage, (sliced into 1" pieces); 3 green Bell pep- pers, seeded, cored and chopped; 1 1/2 cups of min- ced onions; 3 cloves of minced garlic; 1 bay leaf; 4 tsps. paprika; 2 tsps. salt; 2 cups raw long-grain rice; 1 can (1 lb. 12 oz.) whole peeled tomatoes, un- drained; |
| 1 can (10 3/4 oz) of chicken broth; 1/4 cup sliced pimiento-stuffed green olives. |
| 1.) Rinse drumsticks under cold running water, and pat dry with paper towels. Then dust them with the 2 tbls. of flour. Put oil in a heavy 6-qrt. Dutch oven and heat over high heat. Add the chicken, half at a time, and cook, turning frequently, until well browned. 2.) Remove the chicken from the Dutch oven and set aside. Add sausage pieces and cook, turning frequently, until they are well browned on all sides. Remove from the Dutch oven and add to the chicken; set aside. Pre-heat oven to 350F. To the drippings remaining in the Dutch oven, add green peppers, onion, garlic and bay leaf. Cook the vegetable mixture over medium heat for about 5 mins., stirring frequently with a wood- en spoon, until vegetables are tender but not browned. Add paprika, salt, and raw rice to the Dutch oven, and cook, stirring constantly, until rice is lightly browned and coated with paprika. This will take about 10 mins. Add undrained tomatoes to the chicken broth and mix together. 3.) Add the tomato mixture to the rice mixture in the Dutch oven. Bring just to a boil and remove from the heat. Arrange chicken drumsticks and the sausage on top of the rice mixture. Cover and bake for 1 hour or until chicken legs are tender and the rice has absorbed all the liquid. 4.) Remove the Dutch oven from the oven. Remove and discard the bay leaf, and spoon the rice onto a large serving platter and top with the chicken drumsticks and the sausage in a spoke-like fashion. Garnish platter with the sliced pimiento-stuffed green olives and serve immediately. Makes 6 - 8 servings. |